Green Salad with Candied Almonds and Strawberries Recipe from
this cookbook
1/2 head of boston lettuce torn into bite-size pieces and 1/2 head of leaf lettuce torn into bite-size pieces (I just used fresh Spinach)
2 green onions sliced thinly
1 cup of fresh red grapes (optional)
1/2 cup of celery (optional)
1/2 cup of slivered almonds
1 pint of fresh strawberries (or sub mandarin oranges when strawberries aren't in season)
Almonds--
Cook the almonds and 2 tablespoons of sugar in a small cast-iron skillet over high heat until the almonds are coated in syrup and light brown stirring constantly. Pour onto a foil-lined surface. Let stand and cool. Break into pieces....OR if you live in NYC, cheat and buy two packs from the Nuts and Nuts lady outside of work! =)
Dressing--Mix together--
1/4 cup of salad oil (I used EVO)
2 tablespoons of sugar
Couple dashes of Tabasco
2 tablespoons of vinegar (I used white wine vinegar)
1/2 teaspoon of salt
A friend emailed me this potato soup recicpe that she made and it is SO, SO good!!
ok so there really is no exact recipe or measurements it is all to taste and it is my mom's recipe...and sometimes we only do pot. and onions and other times we add carrots, or other veggies- cauliflower- anything really....
here are the basics and you just "taste it and cook it" until you like it:
- 5 lb bag of white pot.- peel and chop
- one or two onions- I puree down - but you can do whatever you like
- we use lots of parsley- if you use lots- it kind of has a green hue- but who cares- it is healthy for you- dried or fresh- does not matter
- chicken broth or chicken bouillon cubes
- water
- any other veggies- yesterday I did a whole bag and maybe some more of baby organic carrots
- butter and sour cream (to your taste)
so basically, put the pot. and onions and any other veggies and parsley in a BIG pot- put water in it- I would not pour the water way over the veggies- but prob. just to the top- Yesterday I added 2 chick bullion cubes - then boil- and boil until soft enough to mash- Before or after you mash (does not matter) add butter (as much as you like- half a stick? to a BIG pot ) and let it melt (it "rounds out" the flavor)- You can always pour some of the water out if it looks like it is going to be less thick than you like???... you can make it as thick or as thin as you like with the amount of water..... After you are done mashing- you can make it as chunky or as smooth as you prefer... then take it off the heat- add pepper to your taste...and if it needs salt add to your taste (it usually does not bc of the chicken bullion cubes- i usually use 2 or 3 or more chicken broth than regular water)... and then take sour cream- I used the reduced fat kind- but whatever works- and just take a spoon and as as much as you like until you get the flavor you are looking for..... i have never used more than half a thing of sour cream- but you can do what you like. Just add little by little until you say "yum"- we do this and some people do heavy cream and flour instead... we only do the reduced sour cream and it tastes the best... Stir and mash again...
does not freeze... you eat it plain or add bacon/cheese on top...
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A YEAR AGO TODAY~
