Vegetables – Page 6 – Rants Raves and Recipes

May 25, 2015May 25, 2015

Dill Potato Salad

I made this recently for a family get together and received nothing but raves from everyone, so I guess this one is pretty much a winner and will become my go to potato salad.

In general for potato salads you want a low starch potato, ideally if you can find them fingerlings, if not then small red potatoes or even in a pinch Yukon golds. The small red potatoes are easy for me to find so I use them in just about all my recipes, unless of course I can find the fingerlings at the green grocers.

Ingredients for Dill Potato Salad

For a small side, this recipe could serve up to 10-12 people.

3#’s small waxy potatoes peeled
Salt and pepper to taste

For the Dill Potato Salad Dressing:

1 cup sour cream
1 cup mayonnaise
¼ cup whole milk (approximate)
3 hard-boiled eggs* chopped
1 medium sweet onion finely diced
salt & pepper ( 1 tsp each approximate)
½ tsp celery salt
1 tsp chopped dill ( if using fresh add more)

* for perfect hard boiled eggs see: http://www.rantsravesandrecipes.com/category/recipes/egg-dishes/hard-boiled-egg/

Directions for Dill Potato Salad

In a pot large enough to accommodate the potatoes bring them up to a boil and cook until the potatoes are tender and a fork easily pierces them.

Once cooked drain, run under cold water to cool and if not already peeled, peel now , dry off and place in the refrigerator to cool completely.

In a bowl combine all the dressing ingredients except for the milk and whisk briskly to combine. Add the milk a little at a time until you have loose dressing, that is not too thick and not too runny.

Take the potatoes and cut each one in half, then halve again and cut into small ¼” – ½” cubes separating the cut pieces into a serving bowl and lightly season with salt and pepper.

Once all the potatoes are cut add the onion and egg and dressing and carefully fold the mixture until it is completely combined and all the potatoes are covered with dressing.

Refrigerate until ready to serve, at least an hour. You can prepare the potatoes , eggs and onions in advance but the salad is best when dressing is added only a few hours before serving.

Here are a few Items to help make this recipe:
Cuisinart 76610-26G Chef’s Classic 10-Quart Stockpot with Glass Cover
Cuisinart 76610-26G Chef’s Classic 10-Quart Stockpot with Glass Cover

I’m not a fan, “skip the salad and throw more chicken on the grill” is my motto!

Yum

Dill Potato Salad

Ingredients

For a small side, this recipe could serve up to 10-12 people.
3#'s Small waxy potatoes peeled
Salt and pepper to taste
For the Dill Potato Salad Dressing:
1 cup sour cream
1 cup mayonnaise
¼ cup whole milk (approximate)
3 hard-boiled eggs* chopped
1 medium sweet onion finely diced
salt & pepper ( 1 tsp each approximate)
½ tsp celery salt
1 tsp chopped dill ( if using fresh add more)

Instructions

In a pot large enough to accommodate the potatoes bring them up to a boil and cook until the potatoes are tender and a fork easily pierces them.
Once cooked drain, run under cold water to cool and if not already peeled, peel now , dry off and place in the refrigerator to cool completely.
In a bowl combine al the dressing ingredients except for the mild and whisk briskly to combine. Add the mild a little at a time until you have loose dressing, that is not too thick and not too runny.
Take the potatoes and cut each one in half, then halve again and cut into small ¼" - ½" cubes separating the cut pieces into a serving bowl and lightly season with salt and pepper.
Once all the potatoes are cut add the onion and egg and dressing and carefully fold the mixture until it is completely combined and all the potatoes are covered with dressing.
Refrigerate until ready to serve, at least an hour. You can prepare the potatoes , eggs and onions in advance but the salad is best when dressing is added only a few hours before serving.

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April 18, 2015April 18, 2015

Easy Lentil Burgers Recipe

Easy Lentil Burgers Recipe:

Up front I must admit that I am not a Vegan, Vegetarian or any type of no meat diet type person. So if you are then there will be items to substitute in any vegetable dish that I prepare. In this Lentil Burgers Recipe for instance one of my favorite go-to sauces L & P Worcestershire has anchovies, and the recipe does call for eggs.

Ingredients for Easy Lentil Burgers Recipe:

If you’re not a dyed in the, well not wool perhaps corn silk, vegetarian, you could substitute the water for chicken or beef stock to add a little more subtle flavor. If you are a vegetarian, then you’ll need a substitute for the L&P and the eggs, and for that I am not an expert.

1½ cups dried lentils
3-4 cups water or vegetable stock
1 Tbs garlic salt
1 Tbs butter
1 tsp Olive oil
1 medium to large carrot finely diced
1 stalk celery finely diced
2 Tbs minced onion
4 Tbs dried parsley
1-2 Tbs Worcestershire sauce
2 whole eggs
¼ – 1 cup plain or italian bread crumbs
Salt and pepper to taste

Like all recipes, that are not true formulas, the amounts of the ingredients aren’t written in stone. If you want it spicy, add more Worcestershire or add pepper flakes. Spice it with the addition of other herbs that you think will go well.

Directions for Lentil Burgers:

In a large sauce pan, place the combed through lentils and cover with water or stock so that it covers the lentils by at least 2 inches ( check the cooking instructions for the type of lentil you are using, some may require soaking before cooking).

Cook for the approximate time as suggested by the lentil package, usually 30- 45 minutes on boil.

Place the cooked lentils into a fine sieve and allow to drain and cool.

Take the carrot and celery and saute in the butter and oil until softened over medium heat, about 10 minutes.

Just before the carrot and celery are done add the dried onion and parsley.

Place the drained and cooled lentils in a large bowl add the carrot mixture and mash all with a potato masher. Don’t over mash, it is fine to leave some of the lentils whole.

Taste at this point and adjust seasoning if necessary.

Add the eggs and about ¼ cup of bread crumbs and stir to combine all the ingredients. Continue to add bread crumbs until you have a slightly moist not wet mixture.

Form into patties, I like thick big burgers so this recipe yields 4 big burgers for me, but you can make them smaller and get 6-8 out of the recipe. Place the formed patties onto a plate and layer with waxed paper in between. Cover and refrigerate for at least an hour.

To cook it is best to use either a large saute pan or a griddle on the BBQ, these burgers don’t do well on BBQ grates. Cook at medium to medium high heat until warmed through and a nice crust has formed on the outside, Depending on the thickness of the burgers anywhere from 3-7 minutes per side.

To serve you can place on a bun with the usual accoutrements or go crazy with whatever you think will go, garlic aioli, roasted peppers. Serve without the bun with grilled pineapple, BBQ sauce the choices are endless.

Here are a few items to help make this recipe:
Weber 7421 Gourmet BBQ System Griddle
Premium Fine Mesh Strainer Set – Stainless Steel Strainers with Non Slip Handles – Set of 3

Enough is enough, trying to make vegetables “look” like meat is ridiculous. My gourmet palate and nose can detect “faux” meat a mile away. Wake me up when the roast beef goes in the oven.

Yum

Easy Lentil Burgers Recipe

Prep Time: 11 hours

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-8 patties

Easy Lentil Burgers Recipe

Ingredients

If you're not a dyed in the, well not wool perhaps corn silk vegetarian, you could substitute the water for chicken or beef stock to add a little more subtle flavor. If you are a vegetarian, then you'll need a substitute for the L&P and the eggs, and for that I am not an expert.
1½ cups dried lentils
3-4 cups water or vegetable stock
1 Tbs garlic salt
1 Tbs butter
1 tsp Olive oil
1 medium to large carrot finely diced
1 stalk celery finely diced
2 Tbs minced onion
4 Tbs dried parsley
1-2 Tbs Worcestershire sauce
2 whole eggs
¼ - 1 cup plain or italian bread crumbs
Salt and pepper to taste

Instructions

Like all recipes, that are not true formulas, the amounts of the ingredients aren't written in stone. If you want it spicy, add more Worcestershire or add pepper flakes. Spice it with the addition of other herbs that you think will go well.
Directions for Lentil Burgers:
In a large sauce pan place the combed through lentils and cover with water or stock so that it covers the lentils by at least 2 inches ( check the cooking instructions for the type of lentil you are using, some may require soaking before cooking).
Cook for the approximate time as suggested by the lentil package, usually 30- 45 minutes on boil.
Place the cooked lentils into a fine sieve and allow to drain and cool.
Take the carrot and celery and saute in the butter and oil until softened over medium heat, about 10 minutes.
Just before the carrot and celery are done add the dried onion and parsley.
Place the drained and cooled lentils in a large bowl add the carrot mixture and mash all with a potato masher. Don't over mash, it is fine to leave some of the lentils whole.
Taste at this point and adjust seasoning if necessary.
Add the eggs and about ¼ cup of bread crumbs and stir to combine all the ingredients. Continue to add bread crumbs until you have a slightly moist not wet mixture.
Form into patties, I like thick big burgers so this recipe yields 4 big burgers for me, but you can make them smaller and get 6-8 out of the recipe. Place the formed patties onto a plate and layer with waxed paper in between. Cover and refrigerate for at least an hour.
To cook it is best to use either a large saute pan or a griddle on the BBQ, these burgers don't do well on BBQ grates. Cook at medium to medium high heat until warmed through and a nice crust has formed on the outside, Depending on the thickness of the burgers anywhere from 3-7 minutes per side.
To serve you can place on a bun with the usual accoutrements or go crazy with whatever you think will go, garlic aioli, roasted peppers. Serve without the bun with grilled pineapple, BBQ sauce the choices are endless.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

April 3, 2015April 3, 2015

Onion and Potato Tart

Call it onion and potato tart, or quiche or pie! I don’t care what you call it, just call it delicious.

This makes a great dinner served with a light salad. It’s filling and satisfying. I used one red onion and one medium to large sweet onion. White or red skinned potatoes work best with this recipe.

Ingredients for Onion and Potato Tart

¼ pound bacon cubed
2 medium onions
1-2 medium white or yellow potatoes
4 whole eggs
1 cup of heavy cream or ½ & ½
2 tsps crushed rosemary
salt & pepper to taste
2 Tbs dried parsley
Sour cream or crème fraîche (optional)

Ingredients for Tart Crust

1¼ cups all purpose flour
1/3 cup chilled shortening
1/3 cup (5 1/3 Tbs) chilled butter
3-4 Tbs ice cold water

Directions for Onion and Potato Tart

For the crust:

In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.

Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour or more.

When you’re ready to make the tart, roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.

For the Tart Ingredients:

In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.

In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes). Once browned remove from the heat and allow to cool slightly

When you are ready to make the tart, roll out the dough and place into the tart pan.

Preheat your oven to 400º.

Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.

potatoes in a single overlapping layer with herbs and bacon

Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.

Now spoon the cooked onions in an even layer over the potatoes.

In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.

Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.

Remove from the oven and allow to rest for 10 minutes.

Serve warm with sour cream or Creme Fraiche on the side.

Here are a few items to help make this recipe:
Attmu Non-Stick 9 Inches Removable Loose Bottom Quiche Pan, Tart Pie Pan, 2 Pack
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle

Another BORING vegetable thing with lots of onions so I can’t even taste! ENOUGH ALREADY! Let’s get back to the Surf, the turf, the moo,baa and oink specials.

Yum

Onion and Potato Tart

Ingredients

¼ pound bacon cubed
2 medium onions
1-2 medium white or yellow potatoes
4 whole eggs
1 cup of heavy cream or ½ & ½
2 tsps crushed rosemary
salt & pepper to taste
2 Tbs dried parsley
Sour cream or crème fraîche (optional)
For the Crust:
1¼ cups all purpose flour
1/3 cup chilled shortening
1/3 cup (5 1/3 Tbs) chilled butter
3-4 Tbs ice cold water

Instructions

For the crust:
In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.
Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour more.
When you're ready to bake roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.
For the Tart Ingredients:
In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.
In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes).
When you are ready to cook roll out the dough and place into the tart pan.
Preheat your oven to 400º.
Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.
Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.
Now spoon the cooked onions in an even layer over the potatoes.
In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.
Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.
Remove from the oven and allow to rest for 10 minutes.
Serve warm with sour cream or Creme Fraiche on the side.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.