coug

Recipe of the day

Discussion created by coug on Jun 29, 2012
Latest reply on Jun 29, 2012 by coug

SOUTHWESTERN POTATO SALAD

Ingredients

      
  • 1 1/2 cups prepared mayonnaise
  •   
  • 1/4 cup Dijon mustard
  •   
  • 2 tablespoons fresh lime juice
  •   
  • 2 tablespoons chipotle pepper puree
  •   
  • 1 large ripe tomato, seeded and diced
  •   
  • 1/4 cup chopped cilantro leaves
  •   
  • 3 scallions, chopped, white and green parts
  •   
  • 1 medium red onion, thinly sliced
  •   
  • 1/2 teaspoon cayenne
  •   
  • 4 cloves garlic, finely chopped
  •   
  • Salt and freshly ground black pepper
  •   
  • 16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Directions

  

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

  

  

TEXAS COLE SLAW

  

Ingredients

  
       
  • 1 head Napa or Savoy cabbage, shredded
  •    
  • 4 carrots, shredded
  •    
  • 2 Granny Smith apples, sliced thin
  •    
  • 1 medium red onion, sliced thin
  •    
  • 1 cup pecans, toasted and chopped
  •    
  • 1 bunch fresh mint, leaves only, for garnish
  •    
  •  
  •   
  

Orange-chili dressing:

  
       
  • 1 tablespoon Dijon mustard
  •    
  • 1 tablespoon hot water
  •    
  • 1/3 cup extra-virgin olive oil
  •    
  • 1 teaspoon sugar
  •    
  • 1/2 teaspoon cayenne
  •    
  • 1/2 teaspoon ground cumin
  •    
  • 1 orange, juiced
  •    
  • 1/2 cup creme fraiche or sour cream
  •    
  • Kosher salt and freshly ground black pepper
  •    
  •    
  • BLT PASTA SALAD
  •    
  • Ingredients

  •    
  • 12 ounces corkscrew-shaped pasta
  •    
  • 1/2 cup milk
  •    
  • 12 ounces lean bacon
  •    
  • 3 medium ripe tomatoes, cut into chunks
  •    
  • 1 tablespoon chopped fresh thyme
  •    
  • 1 clove garlic, minced
  •    
  • Kosher salt and freshly ground pepper
  •    
  • 1/2 cup mayonnaise
  •    
  • 1/4 cup sour cream
  •    
  • 4 tablespoons chopped chives or scallion greens
  •    
  • 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
  •   
  

Directions

  
   

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

   

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

   

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature

   

   

GARDEN BEAN SALAD

   

Ingredients

   
        
  • 1 small red onion, finely diced
  •     
  • 1/4 cup apple cider vinegar
  •     
  • 2 teaspoons sugar
  •     
  • Kosher salt
  •     
  • 1/4 cup extra-virgin olive oil
  •     
  • 1 15-ounce can white beans, drained and rinsed
  •     
  • 3/4 pound green and/or wax beans, trimmed and halved
  •     
  • 2 tablespoons finely chopped fresh parsley
  •     
  • 2 tablespoons finely chopped fresh chives
  •     
  • Freshly ground pepper
  •    
   

Directions

   
    

Soak the diced onion in cold water, 10 minutes.

    

Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.

    

Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.

    

Before serving, stir the parsley and chives into the salad and season with salt and pepper.

    

    

BLACK BEAN SALAD WITH FRESH CORN

    
         
  • 2 cups black beans, cooked, rinsed
  •      
  • 1 ear corn, boiled, kernels removed from the cob
  •      
  • 1/2 medium red onion, diced
  •      
  • 1/2 medium red bell pepper, diced
  •      
  • 1/2 medium poblano pepper, diced
  •      
  • 1/4 cup chopped cilantro (leaves and stems)
  •      
  • 1/2 cup lime juice
  •      
  • 1/4 cup olive oil
  •      
  • 1/2 tablespoon ground cumin
  •      
  • 1/2 tablespoon black pepper
  •      
  • 1 tablespoon salt
  •     
    

Directions

    
     

Combine the beans, corn, onion, peppers, and cilantro in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the bean mixture. Chill the salad for 2 hours before serving.

     

 

    
   
   

 

  
  

 

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