Summery Purple Peruvian Potato Salad
- Purple Peruvian Potatoes (quartered)
- 1/4 cup lime juice
- 1/4 cup red wine vinegar
- 2 heaping tsps creole mustard
- 1/2 tsp. Truvia
- Garlic Powder
- 1/2 cup extra virgin olive oil
Boil potatoes in salted water until fork tender then drain in collander. While potatoes are cooking whisk together all the ingredients of dressing except the olive oil. Then slowly pour in olive oil whisking until emulsified. Drizzle dressing over warm potatoes. Toss together to coat. Then serve.
In a pot of water with lid on boil fresh haricots verts for 3 minutes.
Remove from heat, drain, and serve.
- Pizzaiola Sauce (See my Bistecca Alla Pizzaiola Recipe) OR
- lightly coat in Earth Balance (or vegan butter of your choice) and toss with some Outback Steakhouse Seasoning. We keep an airtight container of Outback Steakhouse Seasoning already made up in with our spices.
Outback Steakhouse Seasoning:
- 1 tablespoon garlic powder
- 3 tablespoons salt
- 2 teaspoons white pepper
- 2-3 teaspoons brown sugar
- 1 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper (optional)
Mix together. Keep in airtight container.
- 12 oz. bag of fresh cranberries
- 1 cup of orange juice (You can also add a bit of pineapple juice and fresh pineapple)
- zest of 1 orange or clementine or tangerine
- 1 cup of sugar
- 1/8 of tsp of ground cinnamon
- 1/8 of tsp of ground cloves
- 1/8 of tsp of ground nutmeg
Dissolve sugar into orange juice. Then add cranberries and rest of ingredients. Reduce heat and let simmer for about 10 minutes until the cranberries have popped open. Place in bowl in fridge over night. Serve chilled.
Whenever I make brown rice I always make enough for leftovers. So what does one do with leftover brown rice (or leftover white rice, for for that matter)? One of my favorite uses is fried rice.
- Organic Extra Firm Tofu (mimics the egg and/or meat in traditional fried rice)
- Emeril Lagasse’s Asian Essence or make Emeril’s Asian Spice blend (see below)
- Earth Balance (Vegan Butter)
- Canola Oil
- Shōyu or Tamari (Soy Sauce)
- Leftover Brown Rice
- Matchstick Carrots (or shred a regular carrot)
- Sesame Oil (optional)
- Garlic powder (opitonal)
Take Block of Tofu and Drain excess water on a paper towel. Then crumble the tofu into a bowl. Season tofu with Asian Essence, a little soy, a dash of sesame oil (a little goes a long way), and some garlic powder. In a hot pan put about a tbsp. of Earth Balance. Add broccoli and carrots. (At this point you can add whatever vegetables you want. Be creative.) Sprinkle Asian Essence over vegetables. Then add crumbled seasoned tofu. Cook till vegetables and tofu are almost finished. Then crumble in the leftover rice. Add a little canola oil. Then add Shōyu. Stir and coat fried rice with Shōyu. Cook until all incorporated and rice is heated through.
Serves 3 to 4.
This dish is great served with my Asian Cucumber Salad.
Emeril’s Asian Spice Blend:
1 tablespoon 5-spice powder
1 tablespoon salt
1 tablespoon sugar
1 1/2 teaspoons ground black pepper
3/4 teaspoon cayenne
In a small bowl, blend all the ingredients. Keep in an airtight container until ready to use.
I absolutely love avocados. And they are actually good for you! I have been making guacamole since I was in high school. It is never quite the same because I never measure. I just make it to taste. I knew I was successful at guacamole when I lived for a summer in Costa Rica. My host brother (16 years old, then) loved it and requested that I make it almost every afternoon.
Start with a ripe avocado. (You can tell it is ripe when you can press it and it yields. If it does not yield, it is not yet ripe. Put it back in the windowsill to continue ripening. If you shake it and hear the pit rolling it is REALLY ripe. Eat immediately ;o)) Cut around avocado until you have cut it in half. Take blade of knife and hit against the pit until it is wedged in the pit. Spin pit and it will pop out. Hold 1/2 of avocado in hand and make slices one way and then slices the other. Turn peel inside out and slice under avocado to pop out diced pieces. Mash avocado. Roll a lemon or lime. Cut lemon or lime in half. Squeeze juice on tope of smashed avocado, taking care to not get any seeds. Like I said, I don’t measure, but the other ingredients include: fresh cilantro, garlic powder, onion powder, salt, pepper, and a scoop of your favorite salsa. Mix altogether. Serve with blue corn tortilla chips (or your favorite tortilla chips). So yummy! This guacamole goes great with the Crispy Chick’n Tacos or any night you are having a mexican fiesta!
Homemade Taco Seasoning Mix
Sometimes I buy taco seasoning in bulk. Other times I get frisky and make my own. When I make taco seasoning, I like to make it in bulk and store it in an air tight jar.
- 1/2 cup chili powder
- 1/4 cup onion powder
- 1/8 cup ground cumin
- 1/8 cup oregano
- 1 Tablespoon sea salt
- 1 Tablespoon garlic powder
- 1 Tablespoon paprika
- and Cayenne Pepper to taste to give it more heat
Incorporate all ingredients with a spoon or by shaking together in a jar. Store in air tight jar in cool dry place for future uses.
- 3/4 cup Canola Oil
- 1/4 cup of Lemon Juice
- 2 tsp. Onion Powder
- 2 tsp. Garlic Powder
- 1 tsp. Salt
- 1/8 tsp. Black Pepper
- 1/4 tsp. Cayenne Pepper
- 2 tbsp. prepared horseradish
- 3 tbsp. Yellow Mustard
- 3 tbsp. Creole whole grain mustard
- 3 tbsp. Ketchup
Put canola oil, lemon juice, onion powder, garlic powder, salt, black pepper, cayenne pepper, horseradish, both mustards and ketchup in bowl and whisk together.