Lemon Potato Salad

Lemon Potato SaladI love potato salad, but I’m back to my body not liking eggs. That means no mayonnaise based dressings common in some of our favorite summer salads with substance. I’m also back to no vinegar, which was part of my yeast-free diet. Hello dressings made with citrus and olive oil.

Now I don’t normally fix big meals that you typically think go along with potato salad. You know what I mean, the big picnic/BBQ meals with a table full of food. No, I made this potato salad to go along with a green salad and grilled chicken. I just wanted a little starch with my meal without reaching for the grains. I would definitely eat this with some top notch ribs or with a lettuce-wrapped hot dog.

Lemon Potato Salad – serves 6-8

1 pound Yukon Gold potatoes, chopped

3 green onions, white & green parts sliced

3 celery stalks, sliced

1/2 lemon, juiced

olive oil (equal to volume of lemon juice)

salt

pepper

Boil potatoes until fork tender. Drain and add to a medium mixing bowl then refrigerate. Whisk together the lemon juice, olive oil, salt, and pepper. Add the green onions, celery, and dressing to the potatoes and toss together. Season with more salt and pepper if desired.

Kielbasa Stir Fry

You might be thinking, kielbasa stir fry? Is Debi mad?

I just might be, but this is something I’ve made for nearly twenty years because my roommate and I were trying to figure out something cheap and easy. Kielbasa and frozen mixed broccoli, cauliflower, and carrots over rice (because rice is the staple back home). Kielbasa stir fry was born.

Making it with the frozen vegetable mix makes it super easy. Your only prep is slicing the kielbasa. For best results thaw the vegetables first and drain to get rid of as much liquid as you can. If you throw them in frozen, that’s okay, too. It will take longer to cook and you’ll need to drain off liquid.

You can make this with fresh vegetables as I did in the picture above, too. You can either blanch your vegetables to get them to cook faster or just throw them in your wok/skillet. I like using the broccolette as I did above because it cooks faster than broccoli and I don’t feel the need to take the extra step to blanch. Why dirty more pots?

I sometimes double this recipe knowing we won’t have leftovers, especially if I don’t serve it with rice, because we tend to get seconds on this.

Kielbasa Stir Fry serves 3-4

1 pound kielbasa, sliced

1 pound California mix vegetables (frozen), thawed (optional)  OR 1 onion, halved & sliced; 2 bunches broccolette or broccoli, chopped; & 3 carrots, sliced thin

salt

pepper

Heat a wok or large skillet over medium high heat. Add kielbasa, stir minimally and let it sweat. If using frozen vegetables, let the kielbasa brown then remove. Add vegetables and season with salt and pepper. If the vegetables were still frozen, keep an eye on the liquid and drain it off if too much accumulates at the bottom. If you are using fresh vegetables, add in the onion once the kielbasa is sweating and let the onions sweat for a few minutes. Do not do a lot of stirring. Add in the remaining vegetables on top and season with salt and pepper. Let the vegetables remain on the top to catch steam as the kielbasa and onion start to brown. After a few minutes, stir and leave to cook for a few minutes. Repeat this until the broccolette/broccoli and carrots are uniformly bright in color. Remove from heat.

Serve over rice or cauliflower rice.

Portuguese Bean Soup

I do not like cold weather. I do not like being cold. I do not like my hands feeling like blocks of ice. I do not like Old Man Winter.

It snowed the other day and not all the leaves here have turned and fallen off the trees/bushes. It was an odd sight to see snow blanketing red and green leaves on the trees. A much different sight from snow on pine needles. I could not tell what season it was. The temperature told me one thing while my eyes were just confused.

The only upside to cold weather is being in the mood for foods that really warm me from the inside, which I need in order to stay warm. Layers of clothes do not help much when my hands are still exposed. Wearing gloves while working around the house is not feasible. I even tried getting a pair of cheap gloves and cutting the fingertips off. Just my fingertips being exposed kept my hands and the rest of me cold.

Portuguese Bean Soup is a comfort food from back home. I had some Portuguese sausage in the freezer and I was trying to figure out what to make to use it up. Soup! Duh!

I realize Portuguese sausage may not be available in your area. I was thrilled to find it in Jungle Jim’s, but they do not always have it in stock. You can use chorizo or andouille in its place. I also use dried beans and I do not soak them. Boil them for about an hour before using them in the soup and they will be done by the time the soup is done. If you want to use canned beans, you can.

This filled up my dutch oven and I had lots of leftovers.

Portuguese Bean Soup

20-24 ounces Portuguese Sausage (or chorizo or andouille), sliced (or halved/quartered and sliced)

1 onion, chopped

1 head cabbage, chopped

1 cup dried kidney beans, boiled for 1 and drained

28 ounce can crushed fire-roasted tomatoes

water

chili flakes

salt

Heat a large dutch oven or soup pot on medium. Add sausage and onion. Cook until both are sweating. Add cabbage, kidney beans, canned tomatoes, and salt and chili flakes to taste. Stir well then add water just until ingredients are covered. Lower the heat then cover and simmer for at least an hour.