German Roasted Potato Salad

German Roasted Potato Salad

by Pam on October 7, 2012

We had friends over for an Oktoberfest celebration and I decided to make a German potato salad.  I found this recipe on Use Real Butter[1] that looked simple yet tasty.  I liked the idea of roasting the potatoes and using a vinegar base instead of a mayo or mustard base.  It was a snap to make and it was light and delicious.  It went really well with the brats, cabbage salad, fondue, and German beers.

Preheat the oven to 450 degrees.  Line a baking tray with tin foil then coat it well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the baking tray.  Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through.  Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through.  Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined.  Add the bacon crumbles to the potatoes followed by the parsley.  Drizzle the vinegar mixture on top and mix until evenly coated.  Season with sea salt and freshly cracked pepper, to taste.  Serve warm.

Print[2]



German Roasted Potato Salad




Yield: 8

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.



Ingredients:

3 lbs of Yukon gold potatoes, scrubbed and diced into medium chunks
1 yellow onion, diced
2 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
8 pieces of lean bacon, cooked & crumbled
3 tbsp fresh parsley, chopped
1/4 cup of white vinegar
3 tbsp sugar
2 tbsp water

Directions:

Preheat the oven to 450 degrees. Line a baking tray with tin foil then coat well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the prepared baking tray. Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through, making sure to stir the potatoes every 15 minutes. Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through. Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined. Add the bacon crumbles to the potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve warm.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Use Real Butter

References

  1. ^ Use Real Butter (userealbutter.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

White Bean Soup with Kale and Turkey Italian Sausage

White Bean Soup with Kale and Turkey Italian Sausage

by Pam on October 4, 2012

We are finally having cooler weather here in Portland and since it was in the 60′s and very windy, I decided to make a pot of soup. After looking through my cupboards and refrigerator I found homemade chicken broth[1], white beans, kale, a carrot, garlic, and a couple of Italian sausages.  I loved the simplicity of this soup.  No fancy herbs.  No heavy cream.  Just basic ingredients that when combined made an outstanding soup.  We all loved it and enjoyed hearty bowls of soup for dinner.  I love watching my kids eat the kale without any qualms… it does my heart good!  I served this soup with my House Salad[2] tossed with Fran’s Vinaigrette[3] and some freshly baked bread for a delicious and healthy meal.

Heat a large Dutch oven over medium heat.  Coat with cooking spray then add the turkey Italian sausages.  Cook on all sides, until cooked through, about 7-8 minutes in total.  Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes.  Remove from the Dutch oven and let cool then dice into small bite sized pieces.

Add the olive oil to the pot then toss in the onion and carrot.  Cook, stirring often, for 5-6 minutes or until tender.  Add the garlic and cook, stirring constantly, for 1 minute.  Add the chicken stock, white beans, and chopped sausage.  Season with sea salt and freshly cracked pepper, to taste.  Cover with the lid and let the soup simmer for 45 minutes.  Use an immersion blender to blend a little bit of the soup to make it thicker.  Add the kale and stir until well combined and let it cook for 1-2 minutes.  Ladle into bowls and served topped with Parmesan cheese if desired.  Enjoy.

Print[4]



White Bean Soup with Kale and Turkey Italian Sausage




Yield: 6-8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.



Ingredients:

2 links of turkey Italian sausage, cooked, then diced
2 tsp of olive oil
1/2 sweet yellow onion, finely diced
1 large carrot, finely diced
1 clove of garlic, minced
5 cups of homemade chicken broth (see link above)
3 cans of white beans, drained & rinsed
Sea salt and freshly cracked pepper, to taste
2 cups of kale, chopped
Parmesan cheese, if desired

Directions:

Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total. Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes. Remove from the Dutch oven and let cool then dice into small bite sized pieces.

Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste. Cover with the lid and let the soup simmer for 45 minutes. Use an immersion blender to blend a little bit of the soup to make it thicker. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

References

  1. ^ homemade chicken broth (www.gordon-ramsay-recipe.com)
  2. ^ House Salad (www.gordon-ramsay-recipe.com)
  3. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

by Pam on October 3, 2012

All of my favorite ingredients in one dish!  I had leftover taco fixings in the refrigerator so I decided to use them to make a tostada for breakfast.  I topped a crispy corn tortilla shell with homemade guacamole[1], black beans, tomatoes, cotija cheese, poached egg, and green onions.  I served these tostadas with homemade salsa[2] for a perfectly delicious breakfast.  My husband and I loved these tostadas and gobbled them up in seconds.

Heat a skillet that has been coated with cooking spray over medium heat then place the corn tortillas in it.  Cook the tortillas for 3-4 minutes on each side until golden brown and crispy.

While the tortillas are cooking, prepare the poached eggs.  Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with guacamole[3], warmed black beans, diced tomato, and cotija cheese.  Place the poached egg on top then sprinkle with green onions and season with salt and freshly cracked pepper, to taste.  Serve immediately with a side of fresh salsa[4].  Enjoy.

 

Print[5]



Breakfast Tostada with Guacamole, Black Beans, and Poached Egg




Yield: 2

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

Cooking spray
2 corn tortillas
2 eggs
Guacamole, to taste (see link above)
2 tbsp black beans, warmed
2 tbsp Tomato, diced
1 tbsp cotija cheese
Sea salt and freshly cracked pepper, to taste
Salsa, to taste (see link above)

Directions:

Heat a skillet that has been coated with cooking spray over medium heat then place the corn tortillas in it. Cook the tortillas for 3-4 minutes on each side until golden brown and crispy.

While the tortillas are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with guacamole, warmed black beans, diced tomato, and cotija cheese. Place the poached egg on top then sprinkle with green onions and season with salt and freshly cracked pepper, to taste. Serve immediately with a side of fresh salsa. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ guacamole (www.gordon-ramsay-recipe.com)
  2. ^ salsa (www.gordon-ramsay-recipe.com)
  3. ^ guacamole (www.gordon-ramsay-recipe.com)
  4. ^ salsa (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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