In My Kitchen May (and April) 2017

I have missed a couple IMK link ups, and have missed visiting my blogging friends too. Spring is very slow to arrive and my kitchen inspiration has been lacking, almost non-existent. 

There hasn’t been too much excitement around here. 

If you check out our Instagram @cookswithevie you will have seen what we have been up to. 

Here are a few things that have been in our kitchen while we have been AWOL from blogging.

Evie turned 9! This was the at home cake and we had emoji cupcakes at her party with friends.



We made this crepe cake, which I still have to post on the blog, and will do that soon.


We dyed Easter eggs


Made this delicious Thai crunch salad


Lays smile bag


I did post this recipe! It is on the blog.An antipasto snackPan fried gnocchi pomodoroChickpea avocado sandwich with cilantro sprouts We made maple pecan granolaEvie made cupcakes, she is not light handed when it comes to sprinkles!Maybe there was a little more going on in my kitchen than I thought. 

In My Kitchen monthly theme is now hosted by Sherry at sherryspickings.blogspott.ie.  So if you would like to know what’s cooking or see some kitchen treasures, head over to Sherry’s blog and check out all the other IMK participants.

http://sherryspickings.blogspot.com.au

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Beet Potato Salad

This is definitely a Newfoundland recipe, or at least that is the only place I have ever had this type of potato salad. If it is made in other places please let me know, I would love to hear about it.  After our thanksgiving we had leftover turkey and potato so we decided to make a cold plate, which is cold leftover meat with a variety of salads. This is a great way to use up leftovers to avoid food waste.

To make this salad I don’t have a recipe, just eyeball and taste based on knowing what it should taste like.

Basically take a small (or large) bowl of leftover potatoes and mash them.  

Take a jar or pickled beets (mine have a slightly sweet pickled flavour) and place beets in food processor, or chop and mash if you don’t have one. You will have this beet pulp.

Add the processed beets to the little potatoes, add a table spoon or two of the beet pickling liquid if too dry. Add a large spoonful of mayonnaise and stir

Taste and add more beet, beet liquid, mayo and salt & pepper to taste 

You will have a lovely pink coloured potato salad.

Rice Salad

It is warm again today, it had been cool all last week and I was fearing that our short summer was over.  The sun is out today and it is warmer, thank goodness for that.  A friend came over for dinner last night and I made this rice salad to go with BBQ.  I am glad I did because when she saw it she was very happy and said “oh you made that salad again, I love it”.  Well that worked out well and I sent her home with the leftovers.

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2 cups of minute rice & 2 cups of water.  Cook the minute rice according to the package directions.

If you don’t want to use minute rice you can use any rice.  I think you will need 3-4 cups of cooked rice.

Once the rice is done let it cool.

To the cooled rice add:

1 cup finely chopped celery

1 medium sweet onion finely chopped

1 small sweet bell pepper finely chopped (i used orange pepper as i had one in the fridge)

1 tin of mushrooms

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To make the dressing mix together :

1/3 to 1/2 cup white sugar (depending on your taste)

1/2 cup white vinegar

3/4 cup vegetable oil

1 tsp salt

1/2 tsp dry mustard

1/2 tsp celery seed

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Our the dressing over the rice mixture and stir well to coat.  Refrigerate until ready to eat.

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This keeps well for a week in the fridge.

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Two Cheese Tossed Salad

Salad with bacon and cheese! I hadn’t had this salad in many years and thought it would be nice for a change now that summer is here.  The only thing to keep in mind is that the dressing should be made the day before, though I often forget and make it in the morning and let it sit all day in time for supper, that is ok too, but best if prepared the day before so all the flavours can meld together.

To make the dressing:

In a jar with a tight fitting lid combine

1/2 cup vegetable oil or olive oil

1/2 finely chopped red onion

1/4 cup vinegar

1 tsp poppy seeds

1/2 tsp mustard

1/2 tsp dried minced onion (you can use 1/4 tsp onion powder, or leave it out as there is red onion, I have made both ways)

1/8 tsp salt

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Put on the lid and give it a good shake or whisk to mix.  Place in the refrigerator overnight (or at least 8 hours)

In a large bowl combine

5 cups torn spinach leaves and iceberg lettuce

1/2 lb fresh mushrooms, sliced

1 carton cottage cheese

1 cup shredded swiss cheese

2-3 strips of bacon, cooked and crumbled

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Toss well with dressing

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Add bacon and serve.

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Bistro Pasta Salad

This pasta salad is great served warm but is equally good served cold.  It is a really nice summer pasta salad and is perfect for a picnic lunch or summer potluck and it makes a lot to feed a crowd.

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450g box bowtie pasta

Olive oil

2-3 cloves garlic, minced

14oz jar marinated artichoke

14oz jar roasted red peppers

14oz can crushed tomatoes

2 cups baby spinach (you can use regular spinach, just chop it)

1/4 cup chopped fresh basil

sal and pepper to taste

a good sprinkling of grated parmesan (probably about 1/4 cup)

Cook pasta according to package directions for al dente.

mince garlic and toss with a little olive oil

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put strain pasta in bowl with the garlic and toss generously with more olive oil

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Chop the roasted peppers and artichokes, into bite size-ish pieces

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Toss that in on the pasta

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Add the tomatoes, at this stage I season with a little salt and pepper and taste to make sure it is how I want it

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Toss in the spinach and some parmesan

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Mix it all together

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Serve topped with a little sprinkle of parmesan and some baguette…and a nice glass of wine.

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