Wednesday, June 30, 2010

Six-week Muffins

1 20-oz. box raisin bran
1 cup brown sugar (I use raw sugar)
1 qt. buttermilk
5 tsp. baking soda
1 cup oil or applesauce
4 eggs
5 cups flour (I use half wheat and half white)
2 tsp salt

In a LARGE bowl mix dry ingredients together, then stir in the rest. Store covered in fridge up to 6 weeks. Pour in greased muffin tin, bake 20 minutes at 400 F. Marty likes them with brown sugar on top. Sprinkle that on before baking (optional).

All-American Potato Salad

Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.

2 lbs (3-4 medium) russet potatoes, peeled and cut into 3/4 in. cubes
2 T distilled white vinegar
1 medium celery rib, chopped fine
2 T minced red onion
3 T sweet pickle relish
1/2 cup mayonnaise (see note)
3/4 tsp powdered mustard
3/4 tsp celery seed
2 T minced fresh parsley leaves
1/4 tsp ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4 inch cubes (optional)

1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 Tbls salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, powdered mustard, celery seed, parsley, pepper, and 1/2 tsp salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Serve. (Potato salad can be covered and refrigerated for up to 1 day.)

This recipe is from Cooks Illustrated.

Saturday, June 26, 2010

Chinese Cabbage Salad

2 T soy sauce
2 T olive oil
1 T grated ginger
1 small bok choy, or 1/2 regular cabbage, sliced thin
1 yellow bell pepper, sliced thin
2 T dark sesame oil
2 T sesame seeds, toasted

In a small bowl, mix soy sauce, ginger, sesame oil, and olive oil. MIx cabbage, bell pepper together in a large bowl. Drizzle with dressing and top with sesame seeds.

Fresh Salsa

4-5 roma tomatoes, diced
1 cup frozen corn
1 can black beans, drained and rinsed
1 bunch cilantro, chopped
2 cloves garlic, minced
1 Tablespoon chili sauce
1 teaspoon salt
1/2 -1 teaspoon cumin
2 ripe avocados, peeled, seed removed, and diced in medium chunks

Mix everything but the avocados together in a big bowl. Taste on a chip to see if it needs more salt or spice (remember it will be weaker after you add the avocados). If it tastes too seasoned, it's good; add in the avocados and stir gently, or you will end up with guacamole. Serve with chips, for a great summer meal. Eat it all in one serving, leftovers will only last until the next day.