Dill Potato Salad

I've been having some fun with the unexpected substitutions that I've been finding in my grocery orders. And yesterday, I received a really big bunch of Dill, which was apparently a substitution for Parsley. Now I love Dill, but I certainly didn't need that much and I've been thinking about the different ways I could use it. Of course, I could make my Tuna Salad with Dill and I could also make an Herbed Tahini Dip. But, because I had Salmon for dinner, I decided to make a Dill Potato Salad. Dill is wonderful with Seafood of all kinds, but it's not usually something I add to my Potato Salad. But I did have a wonderful Dill Potato Salad at a Potluck a few summers ago. However, it contained Sour Cream and since I don't do dairy, I never tried to make it myself until today. I wanted to replicate that tangy flavor in a dairy free version. 

So, I used two kind of Mayonnaise combined that are a bit tangy - Sir Kensington and Kewpie Japanese Mayonnaise. Both are very rich because they are made with Egg Yolks and both are delicious. But, if you don't have either one of those kinds of Mayonnaise, just use what you have but add a splash of Vinegar. I also added in some Dijon Mustard, a little Salt, a bit of Sugar, some Celery and Red Onion and of course Dill. I thought about using some Green Onion and I may try that next time. I added in some Dill Pickles for extra crunch.  I made it earlier in the day so that the flavors would meld and so it would be ready when the Salmon was cooked. I was so pleased with how it turned out and it was absolutely delicious! I think this is an especially good Potato Salad to accompany a Seafood Dinner and I'm thinking that it might be a good idea to add in chunks of the cooked Salmon so I can have it for lunch tomorrow.

Dill Potato Salad

6 small to medium Potatoes, washed (equals about 4 cups when peeled and cut up)

3 - 4 stalks of Celery (about 1-1/2 cups), cut into small pieces

1/2 cup minced Red Onion

1/4 cup (loosely packed) Dill, minced

1 cup of a tangy Mayonnaise (or add 1/2 teaspoon of Vinegar or Pickle Juice to your Mayo)

2 teaspoons Dijon Mustard

1 teaspoon Sugar

1/2 teaspoon Salt

Optional:  1/2 cup chopped Dill Pickles

Place the Potatoes in a pot and cover with Water. Bring to a boil and reduce heat to a simmer and cook for 30 minutes. Remove and cool slightly and then peel with a paring knife. Cut into small cubes and place in a mixing bowl. Add in the Celery, Onions, Dill and Pickles.

In another bowl, mix together the Mayonnaise, Mustard, Sugar and Salt. Stir to combine and then add to the Potato mixture Toss to coat the Potatoes thoroughly Place in a covered container in the refrigerator until ready to serve.

Five Element Analysis

Potatoes belong to the Earth Element, but the Celery brings in the Wood Element. The Red Onions and Mustard contribute the Metal Element and the Dill adds some more since it is a pungent herb, but it also considered part of the Wood Element since it is a green herb. The Pickles add even more Wood. So, this really is a good side dish to Seafood, which is from the Water Element and make sure that there is a dish that contains the Fire Element to with the meal too, like a lettuce salad or a red fruit dessert to create balance.

Indian Spiced Potatoes and Cauliflower

Since we are all sheltering at home (or should be), I would like to share some of my pantry recipes with you.  I've bought a lot of vegetables that keep well, mostly from the Cruciferous family - Cauliflower, Broccoli, Brussel Sprouts and several kinds of Cabbage. I also have a big supply of Potatoes, as I can't live without them!  I want to keep things interesting, so I am making foods from around the world and wanted to use some warming spices. Indian Food, in my opinion, is one of the countries that uses spices the best in combination. So, I pulled out some Turmeric, Coriander, Mustard Seed and Cumin and grated up some Ginger and minced some Garlic and I used them with Potatoes and Cauliflower. I don't use a lot of Spice, so you can certainly add more. And, you can also add in some Tomato and some Peas too if you like.

Now traditionally this dish is called Aloo Gobi, but I make it a bit different as I like to crisp up then Potatoes and Cauliflower. The method is simple, I cook the Potatoes in some Ghee until they are just starting to get soft Then I add in the Cauliflower and the Spices - you can easily add more if you like more Spice. I add a bit of Vegetable Broth and then steam it until the Cauliflower is cooked. Then, I add in some more Ghee and cook it until the Potatoes and Cauliflower are browned.  It's so good!  

Indian Spiced Potatoes and Cauliflower

1 pound of Potatoes, peeled and cut into 1-1/2 inch cubes

1/2 of a head of a large Cauliflower, cut into florets

3 Tablespoons of Ghee, divided

2 large cloves of Garlic, minced

a 1" chunk of Ginger, peeled and grated

1/2 teaspoon Turmeric

1/2 teaspoon ground Cumin

1/2 teaspoon ground Coriander

1/2 teaspoon Brown Mustard Seeds

1/2 cup Vegetable Broth

Optional: 1/8 teaspoon Kashmiri Chili Powder or Cayenne Pepper

Optional:  1 Roma Tomato, peeled and chopped

Optional:  1/3 cup Frozen Peas

In a large frying pan, heat half of the Ghee on medium high heat and add the Potatoes and cook, stirring occasionally until the Potatoes start to soften. Then add in an additional Tablespoon of Ghee along with the Garlic and Ginger,  the Spices and Cauliflower and stir to combine and cook until you can smell the fragrance. Then add in the Broth, reduce heat to medium and cover. Cook until the Broth has been absorbed and the Cauliflower is tender.  Put in the remaining Tablespoon of Ghee and turn up the heat. Cook until the Potatoes and Cauliflower are browned. 

Five Element Analysis

Cauliflower is one of the few Metal Vegetables and the Garlic, Ghee and Spices add even more Metal. The Potatoes and Ginger contribute the Earth Element and the Vegetable Broth made with Carrots and Cabbage adds a bit more. It also contains some Celery for the Wood Element and Tomato for Fire along with the Chili Powder, if you are using it. You could add some chopped Tomatoes and Peas too if you like and that would add some more Wood and Fire.  This dish should be served alongside some others that include more of the Wood, Fire and Water Elements so think of dishes like Eggplant or Fish for Water, Tomato or Lamb for Fire and some more Green Vegetables or Chicken for Wood to create a balanced meal. 

Chard Salad

I've been staying home and using up all the perishable food I bought last week. So I've been cooking up a storm. First to use up are all the leafy greens as the hard vegetables will keep for quite a while. Last night I made a Chard Salad that we really enjoyed that was dressed with a Lemony Dressing that comes form my friend Kelly. The secret ingredient is Bragg's Liquid Aminos along with some Red Onion and Garlic that marinated in the dressing. To make the Salad more colorful, I used an Orange Pepper cut up. It's full of Vitamin C - more than Oranges! And, I sprinkled the Salad with toasted Sunflower Seeds for even more crunch. It was so good that I have to share it with you!

Chard Salad

1 large bunch of Chard

1 small Orange Pepper, trimmed and cut into small pieces

1/4 cup Lemon Juice

1/4 cup Olive Oil 

1/4 cup minced Red Onion

2 Garlic Cloves, minced

1 teaspoon Bragg's Liquid Aminos (or Coconut Aminos)

1/3 cup Sunflower Seeds, toasted

Put the Onions, Garlic, Lemon Juice, Olive Oil and Bragg's Liquid Aminos in a salad bowl.  Stir to combine. 

Wash the Chard thoroughly to remove any sand. Tear the leafy part of the Chard off the Stalk and then tear into bite size pieces. Place in the salad bowl.  Add in the pieces of Orange Pepper and toss so that the dressing coats everything thoroughly. 

This salad can be made ahead and refrigerated. Sprinkle with Sunflower Seeds before serving. 

Five Element Analysis

Chard is a leafy green so you know that it's part of the Wood Element and the Lemon Juice and Olive Oil add even more. The Orange Pepper brings in the Fire Element and the Sunflower Seeds and the Bragg's Liquid Aminos contribute the Water Element. The Metal Element is represented by the Onion and Garlic.  So, all that's missing is the Earth Element so serve it with a main dish from the Earth Element like a Steak, if you are a carnivore or some baked Butternut Squash if you are Vegan, for a balanced meal!

Broccoli Salad with Ceasar Style Dressing

I was in the mood for some Broccoli Salad, but I didn't want the usual sweet ones. So, I decided to make one with a Caesar Style Dressing, minus the Parmesan and it turned out wonderfully. I chopped up the Broccoli and softened it slightly by pouring boiling water over it and letting it sit for about 5 minutes. I didn't have any Anchovies so I whipped up a dressing that included Mayonnaise, a bit of Worcestershire, a bit of Fish Sauce since it's also made from Anchovies, some Lemon, a pinch of Sugar and minced Garlic. It was wonderful!  If you can eat cheese, you could sprinkle some Parmesan on top to make it even more authentic and of course some Croutons would be good as well. I loved this Salad!

Broccoli Salad with Caesar Style Dressing

2 cups chopped Broccoli including trimmed and peeled stems

1/4 cup Mayonnaise
1/2 teaspoon Lemon Juice

1/2 teaspoon Worcestershire Sauce

1/2 teaspoon Fish Sauce

1/8 teaspoon Sugar

1 small Garlic clove, minced

freshly ground Pepper

Optional:  2 Tablespoons Parmesan Cheese

Put the chopped Broccoli in a bowl and cover with boiling water for 5 minutes.

In a small bowl, mix together the Mayonnaise, Worcestershire Sauce, Fish Sauce, Lemon Juice, Sugar and Garlic.

Drain the Broccoli and pour the Dressing over it and stir to combine. Let marinate for at least 30 minutes before serving. Toss again before serving. Sprinkle with the freshly ground Pepper and Parmesan Cheese, if desired.

Five Element Analysis

Broccoli, as a dark green vegetable, clearly belongs to the Wood Element. It also looks like little trees! The Lemon Juice adds a bit more. The Mayonnaise, Garlic and Parmesan contribute the Metal Element and the Eggs in the Mayonnaise along with the Worcestershire and Fish Sauce bring in the Water Element. The Fire Element is only represented by the hint of Pepper and the Earth Element by the pinch of Sugar. So, be sure to add foods from these two elements to round out the meal!

Sweet and Sour Beets and Chard

I love that it's easy to buy already cooked Beets at the grocery store, because sometimes I just don't feel like waiting for them to cook in boiling water or in the oven. I was happy to find them and I also wanted some greens. Now, when you buy Beets fresh, they often have some Beet Greens attached, but never enough in my opinion. Chard is in the same family as Beets, so I bought a bunch to add to the Beets. First, I sautéed some Red Onion until is was lightly caramelized and then added in the Chard and then the cooked Beets. The sautéed Onions and Beets are naturally sweet, so I seasoned it all with a bit of Salt and some Rice Wine Vinegar. It was so good!

Sweet and Sour Beets and Chard

4 - 6 small cooked Beets, cut into slices (about 2 cups)

1 bunch Chard, washed, removed from the stem and cut into wide shreds

1/2 large Red Onion, sliced thin and cut into about 1-1/2 inch lengths

1 Tablespoon Vegetable Oil

1/2 teaspoon Salt

1 Tablespoon Rice Vinegar

Heat the Oil in a frying pan. Add in the Red Onion and cook until they are lightly browned.  Add in the Chard and cook until they just start to wilt. Add in the Beets and cook, stirring often until they are hot. Sprinkle with the Salt and Rice Vinegar and toss to coat. Serve immediately.

Five Element Analysis

Beets belong to both the Fire and Earth Element because they are Red and Sweet. The Chard contributes the Wood Element and the Rice Vinegar adds even more. The Onions bring in the Metal Element with a touch of Earth too. So both the Water and Metal Elements are missing. If you serve this as a side dish, be sure to add a dish or two made up of ingredients from those elements. 

Coconut Rice

 

This is a busy time of year for me and I'm dealing with some profound personal issues with the death of my Mother and my Aunt. So, I need comfort food more than ever and Rice is one of those comfort foods. My friend Stephanie made me some Coconut Rice when I went to visit her in San Diego this summer and she taught me how to make it. I came home and forgot all about it until I really needed to make Rice and I wanted Rice with some flavor. Coconut Rice was exactly what I needed.

It's a simple recipe using Basmati Rice with equal parts full fat Coconut Milk and Water in a 2 to 1 ratio. I added a bit of Salt as I can't cook with out Salt and I have to say, it turned out wonderfully. I couldn't stop eating it and it soothed me. I think it would be wonderful with Curries - Indian or Thai.  So, here's the recipe with a big thank you to Stephanie!

Coconut Rice

2 cups Basmati Rice

2 cups full fat Coconut Milk

2 cups Water

1 teaspoon Salt

Wash the Basmati Rice in a small-holed Colander. Place in a heavy pot on the stove and add in the Coconut Milk, Water and Salt. Stir until combined. Bring the Rice to a boil, then cover and cook for 20 minutes. Fluff with a fork before serving,.

Five Element Analysis

White Rice is a Metallic Grain and Coconut Milk has properties of both Earth and Metal so this is the perfect dish to support grieving Lungs!  Besides, that it has the grounding and comfort of Earth foods so I will no doubt be making this often for a while.