Tangy Potato Salad

Picnics, when I hear the word I picture warm summer sun, green grass and either a lake, river or a creek near our spot.   This brings to mind  many family outings while growing up and while raising my own family.  Growing up, one of the highlights of the picnic season was the Annual USCC May Festival that takes place every year on the May long weekend in Brilliant, BC.  A weekend filled with song, skits that make you laugh, this is usually on the program for Saturday night of the Festival.  A gathering place for family and friends both young and old.  A time to catch up on happenings over winter and a time to welcome new additions and also the new engagements of young couples.   Each year on the Sunday after prayer service there is a picnic.  Every family packs their own and then joins with another family, sometimes two or three.  Blankets spread along the grass near the hall,like a patchwork quilt... with the Columbia River running fast in the background....I am gently transported  back....smiling, feeling the love deep in my soul.
 Good luck to all participants of the 2013 May Festival, I know there will be lots of singing, laughter, hugs and so many memories made.

I remember those days, there would be sandwiches made from homemade bread, salads such as a Potato Salad, fresh vegetables, sauerkraut, pickled beans and much, much more.  Oh such fond memories.  It has been too many years since I've attended the May Festival but I live through the memories that are so vivid in my mind.

Raising my family in different parts of British Columbia, one of our favorite things to do was to go on a hike/walk in whichever community we lived in at the time.  Of course a picnic was always a must  whenever we were out and about.  This recipe I came across while 'surfing' the Internet, I can't remember who the author is but she was German and this was a variation of her Mother's recipe.  It is vegetarian, and is becoming my family's favorite picnic Potato Salad  even though  the picnic may be happening during lunch time at their respective jobs.  I hope  you enjoy this as much as we do.

 

TANGY POTATO SALAD

 









Mmmmmm, so good.

 



The ingredients you will need.

I like to leave the peel on my potatoes ( for the added fibre)

and taste.  Potatoes  sliced and ready.

The onion is minced.

 A nice bunch of parsley from my garden is minced

and so fragrant.

 Freshly picked chives from my herb garden, ready for slicing.

Mayonnaise, yogurt, granulated garlic and freshly ground pepper.

Parsley and chives are mixed into the mayonnaise and garlic mixture.

The dressing is ready.

 Potatoes have been cooked, wine vinegar added along with

the rest of the ingredients.  The potatoes have sat for the last 10 minutes.

 

 Potatoes are drained and ready to be dressed!

Add the dressing and stir gently.  Your salad is ready to be sampled.

 

Tangy Potato Salad, eaten at room temperature or cold.

 

TANGY POTATO SALAD RECIPE

 

Ingredients:

1 1/2 lbs of potatoes (approx 5-6 medium)

2 vegetable bullion cubes

1/2 tsp salt

1 medium onion, chopped fine

bunch of parsley, flat leaf or curly, chopped

1/4 cup white wine vinegar

2 Tbsp sugar

4 Tbsp mayonnaise

1-2 Tbsp yogurt

1/2 tsp sugar

1/4 tsp garlic salt

pepper

chives

Directions:

Peel (I leave the skins on if the potatoes are nice),

wash and slice your potatoes into 1/4 inch slices

Cut the slices in 1/2 again.

In a large pot, add 2 vegetable bullion cubes, potatoes,

 1/2 tsp salt and pour in water until your potato slices are fully submerged

Finely mince 1 medium onion, set aside.

Wash, dry and finely chop a good handful of parsley.

 You can also add chives or even diced herbs.

In a measuring cup add 1/4 cup of wine vinegar, t Tbsp sugar, stir and set aside.

Bring the potatoes to a boil and simmer for 3 minutes - no longer!.

 Stick to this timeline or your potatoes will be too mushy.

Add the minced onion and the white wine vinegar/mixture.

  Bring the potatoes back to a boil and simmer another 3 minutes - no longer!

Turn off the heat and let the potatoes sit in the above mixture for 10 minutes

while you prepare the dressing.

Dressing:

Combine 4 Tbsp of mayonnaise (I use light),

 with 1 Tbsp of yogurt, 1/2 tsp sugar, pepper to taste

and 1/4 tsp garlic salt or granulated garlic.

Stir in the parsley, chives and any herbs you would like to use.

Drain the potatoes well and stir in the dressing. Taste to see if more salt is needed and adjust.

This salad can be eaten cold or at room temperature. I prefer it at room temperature.

 

Life has a way of shining on people,

who stand in the sunshine of kind actions.

Bryant McGill

 

 





PAM'S MEXICAN TORTILLA BUNDLES

    Our family loves to eat  Mexican food and I love to cook it because it's fast and easy. 

We love to eat these bundles on the weekend, I make them up and any leftovers I wrap and freeze.  They make perfect lunches, all you need to do is reheat either in a pan (or microwave if you prefer) just  until it's heated through.  They are perfect packages to eat on a picnic because they can be eaten held in your hand, dipped in salsa or with all the toppings I show you below, eaten with a knife and fork - great for company.   Hearty and spicy ( if you like) served with fresh shredded lettuce, tomatoes a bit of onion, topped with a salsa of your choice and of course home made guacamole and sour cream. The nice thing with a recipe like this is you can change it up by adding sliced olives or different toppings that your family prefers.  This recipe is great because you can make the bundles

up ahead of time and keep in the fridge, cooking them up in minutes.  A great make ahead meal that is filling and will please many tastes.

 

 

Pam's Mexican Tortilla Bundles

 

Delicious!

 

 Ingredients you will need for the meatless filling

sliced and ready to be sauteed.



 

Add some oil and then the sliced vegetables,. 

Saute the onions and red pepper for 2 minutes.

Add in the sliced mushrooms.

 Everything read to be tossed together for another 2-3 minutes. 

 Looking nice and ready, seasoned with some salt, pepper

and maybe some taco seasoning.

 I added meatless 'ground round' together with

the re-fried bean for a heartier filling.

  Bean and ground round mixture heated through and ready

 for the tortilla.

Ingredients waiting to be assembled into Bundles.

 Wholewheat tortilla, re-fried beans mixture topped with

the mushroom, red pepper and onion saute.

 



 Topped with your favorite cheeses and some pickled

or fresh jalapenos (for those who like some heat).

 



This is for those who like it a bit on the mild side...no jalapenos!

Fold into bundles, ready for the pan. Butter slightly

on each side.

 Browned, and heated through ready to be put on a plate

and topped with fresh and tasty toppings!

Pam's Homemade  Guacamole

 



 

Fast and easy recipe.

 Keep the pit in the Guacamole as it stops it from going brown.

 

Ingredients you will need.

 Put everything in a bowl and mash with either a fork

or a potato masher.  Season to taste and set aside. 

 

 Toppings for the Tortilla Bundles all set to go!

 Mmmm.....so delicious!

 

 

Pam's Mexican Tortilla Bundles Recipe

 

 6-8  Whole wheat tortillas

1-2 cups sliced mushrooms

1 onion, sliced

2-3 cloves garlic

1 sweet red pepper, sliced thinly

1 can re-fried beans

1 cup ground round

1-2 Tablespoons Taco Seasoning

salt and pepper to taste

 vegetable or sunflower oil

11/2 cups shredded cheese (your choice), shredded

soft butter

1 tomato chopped

2 cups lettuce, shredded

1-2 green or red onion sliced thinly

sour cream

salsa

Guacamole

 

In a saucepan add 1-2 Tablespoons of oil and add the onion, red pepper and garlic.

Saute until soft and then add the sliced mushrooms, saute 2-3 minutes more

and remove from heat.   Put in a small bowl and set aside.

In the saucepan add 1 teaspoon of oil and then the ground round,

saute until browned then add the re-fried beans and taco seasoning.

Heat through and set aside.

To Assemble Tortilla Bundles:

Lay out your whole wheat tortillas on the counter, top with a spoonful

or two of the re-fried beans - I usually make about 7 tortillas.

On top of the re-fried bean mixture, add spoonfuls of the red pepper and onion mixture.

Next add some shredded cheese and for those who like heat, the sliced jalapenos.

Fold short sides in then fold over the other two side (enclosing the filling)

Spread soft butter very thinly along each side - this will give it a nice browning and crispiness.

 In a frying pan, on medium heat place your buttered bundles and heat until  top and bottom sides are  browned.  You can check to see if the cheese is melting by lifting up one of the ends.

If your pan is too hot turn it down, and heat until the cheese is melted and the filling, heated through.

 

Place on a plate and top with the fresh lettuce, tomatoes, onions, sour cream, salsa and guacamole (see recipe below).

 

Pam's Quick Guacamole Recipe

 

1-2 medium ripe avocados
2- 3 cloves garlic, crushed

2 Tablespoons light mayonnaise

2-3 Tablespoons light sour cream

1/2 teaspoon salt

a few dashes of Tabasco sauce

juice of 1/2-1 lemon

 cilantro, chopped (optional)

tomatoes, chopped finely (optional)

 

In a small bowl, mash the avocados and add the rest of the ingredients.

Mix together, add more salt or lemon juice to taste.

  To this I sometimes add chopped tomatoes. My family like it this way

when snacking on Nachos.

 

 

There is a little bird in all our hearts that just likes to sing, for no reason. And as we allow it to sing, all others birds in the vicinity also begin to wake up and sing. And with all these songs a gentle sweetness permeates the air

ROASTED EGGPLANT & PICKLED BEET SANDWICH

Friends, neighbors and saying good bye and good luck.....

Today our Circle of Friends hosted a potluck lunch for our friend and neighbor Cheryl. Cheryl is moving to the Lower Mainland area to finally join her husband  where  he has started a new job.

I have always been the one that 'moves away', goes on a new adventure so it is very strange to actually have to be sending someone else off on their new adventure .

I moved away from family the very first time 9 months after marrying my husband. This move was only 2 1/2 hours away  but it was the first. Six moves/adventures later and 1700 km away and then to all four corners of British Columbia, I am saying goodbye and good luck to a friend.

When you live away from family, if you are fortunate (as I have been) your new friends become your 'family'. They are there for  that 'cup of sugar', for a walk along the ocean, feed your cat/s when you are away, give you hugs when you need them most.

It is always sad to see friends move on, but having the chance to have grown together is something I never regret, it is through our friendships that we learn and grow.

We gathered together to celebrate her new adventure with a lovely meal, laughs, stories . Once the date was set, ideas came through for a menu....I'll make an appetizer and a salad, I'll make another salad, I'll bring dessert and I'll bring a main course.....these were the replies and amazingly everything came together with a perfect blend of flavours!

I chose to make a sandwich, Roasted Eggplant and Pickled Beet Sandwich,  I've adapted the recipe by Saltie in Brooklyn, NY it had all the flavours that the Circle of Friends enjoy and also was vegetarian.   I also baked my own Focaccia (see recipe below).

A beautiful looking sandwich.... Roasted Eggplant and Pickled  Beet

The ingredients you will need for the filling

Ingredients, all chopped, diced, crumbled and ready to go

The eggplant before slicing and roasting.....so beautiful

 

Eggplant, sliced seasoned and roasted in the oven

 The fresh herbs sliced and waiting



The ingredients for the spread - the finished spread is ready

My freshly baked focaccia, cooled and waiting to be  sliced and filled

 The assembled sandwich ready to  be sliced into servings



  

Plated and waiting for the ladies to sample.

Roasted Eggplant and Pickled Beet Sandwiches

Makes 4-6 main course servings

Ingredients

1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds

¼ cup olive oil

¼ teaspoon smoked paprika

Kosher salt, ground pepper

1 garlic clove, finely grated

½ cup mayonnaise

2 teaspoons Sherry vinegar

4 scallions, thinly sliced

1 cup mixed tender fresh herb leaves

(such as flat-leaf parsley, dill, and mint), torn if large

½ cup chopped pickled beets

¼ cup chopped pitted oil-cured olives

2 tablespoons drained capers

1 tab2 tablespoons drained caperslespoon olive oil

4 6x4-inch pieces focaccia, split

6 ounces feta, thinly sliced or crumbled

Ingredient Info

Smoked paprika is available at most supermarkets.

Preparation

Preheat oven to 400°. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.

Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

Roasted Eggplant and Garlic Mayo

Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

Beet Salad and Assembly

Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

Pam's Focaccia Recipe

2 3/4 cup flour

2/3 c warm water

2 Tbsp Olive oil

2 1/4 tsp yeast

1/4 tsp salt

1 tsp sugar

Dissolve the yeast in 1/3 cup of the water and the sugar,

Combine flour and salt and then add the olive oil and proofed yeast

add the remaining water little by little. Knead for 10 minutes or until smooth.

Transfer to a bowl cover with plastic wrap and let rise in a warm place until doubled (aboutt 2 hours)

Deflate dough and roll out onto greased cookie sheet with your hands. Pressing down gently but evenly.

Cover an d let rise for 30 minutes, brush with a bit of olive oil and sprinkle with oregano, rosemary and salt ( opt)

Bake in a pre heated 425 oven for about 20 minutes.

Hold on to what is good, even if it is a handful of earth.

Hold on to what you believe, even if it is a tree which stands by itself.

Hold on to what you must do, even if it is a long way from here.

 Hold on to life, even when it is easier letting go.

 Hold on to my hand, even when I have gone away from you.
Pueblo Blessing

 

 

 

 

ZATERKA Soup

ZATERKA Soup

Comfort food, once again with the last few days being a bit cloudy and wet,  soup is so comforting.
This soup Zaterka (means 'rubbed together') is a meal that I remember eating every  since I was a little girl.
Simple, yet full of flavour and very filling, with the 'meal' (Zaterka) made from flour and egg it has  protein, the potatoes add starch and some tomatoe gives it the tang and adding Vitamin C.  After a busy day of running/playing and doing our chores I would  gather around the table, with my brother and sisters and parents of course, to enjoy this hearty soup with a slice (or two) of my Mother's freshly baked bread, some cheese and sliced fresh onions and dig in!   So soothing a soup.  This recipe has been in the family for many generations and will continue to feed the next generations too.

ZATERKA Soup

 



Ingredients for making the 'Zaterka meal'

 Flour, baking powder, salt and egg, rubbed together by

hand to get this lovely texture.

 



Ingredients all rubbed together and ready for baking.

 The 'Zaterka meal' out of the oven.

Zaterka meal  browned and ready for the soup.

 

Ingredients for the Zaterka soup

The onion sauteed in some butter.

 Potatoes peeled and quartered ready for the pot.

 Potatoes simmering in the salted water.   

Tomatoes added to the sauteed onion, black pepper is added.

 

The cream is added to the tomato onion mixture.

 

The  tomato onion mixture is added to the potato broth

 once the tender potatoes are removed for mashing.

Potatoes, tender and ready for mashing.

 Soup stock is added to the mashed potatoes for easier

addition to soup broth.

Everything added but the Zaterka meal. Bring to a boil.

The Zaterka meal measured and ready to be added.

Add the Zaterka meal, bring to a boil and serve.

Hot, thick and so delicious.

 

 Zaterka Soup......comfort food.

 

ZATERKA SOUP RECIPE

  

For the Zaterka meal:

4 cups flour

1 egg

4 tsp. baking powder

1-2 tsp salt

pepper

 

In a medium sized bowl, combine

flour, baking powder, salt and pepper

Mix the egg with 1/4 cup water

add this to the dry ingredients, mixing with

your hands to create a 'mealy' texture.

Rubbing the flour mixture into the egg mixture

Spread this on an ungreased cookie sheet

Bake at 400-425 until it has browned lightly

Stir once or twice during baking.

Store any extra in a jar in the freezer until you need it.

This amount will usually make two dutch ovens of soup.

---------

For Soup:

1 quart ( 4 cups) water

1-2 tsp salt

3-4 medium potatoes, peeled and quartered

1 medium onion, chopped fine ( 1/2 cup)

1/2 cup canned tomatoes

2 Tablespoons butter

2-4 Tablespoons cream

 

Method for Soup

Bring water and salt to a boil, add quartered potatoes and simmer

until potatoes are tender (when you poke a knife through them)

Remove the potatoes to a medium sized bowl and mash

with the butter and cream.

While the potatoes are boiling in the salted water,

add 1 Tablespoon of butter to a saucepan and saute the onion

until tender ( 2-3 minutes), add the tomatoes and continue simmering

for another 5-7 minutes.

Add this mixture to the salted water once the potatoes have been removed.

Add the mashed potato mixture to the water and bring to a boil, turn down heat and add the cooked Zaterka meal. Bring to a boil again and cook 1-2 minutes.

This is how my Mother, my Grandmother and their parents & grandparents prepared this soup.

Serve with bread and butter, cheese and some sliced onion.

---------

Faith makes everything possible,

Hope makes everything work,

Love makes everything beautiful,

May you have all three as you begin each day.....