Showing posts with label Greek yogurt. Show all posts
Showing posts with label Greek yogurt. Show all posts

Sunday, February 28, 2016

Romaine and Potato Salad with Artichoke, Tomato, and Parsley Dressing

Just back in September, around Labor day, I was so inspired to make this healthy, and beautiful salad, not realizing that I might want to use it as an inspirational post for my food blog, so I just snapped a photo of it and that was 'that'...in retrospect, now I'm sorry that I didn't take more time getting better 'shots' of this delicious and unusual salad! As the saying goes..."it is what it is, and move on", so I'm moving on, not just with my photos, but with my blog, and mostly with my life!

Nowdays we are all so concerned about eating healthy, and 'clean'...so what really is, clean eating? In my opinion, free of chemicals, antibiotics, mostly vegetarian? I'm not too sure, but I do know it is wise to be eating fresh, raw, green vegetables, fruits, all free of pesticides, and buying organic as often, as you can. It does take a little more time and effort to create healthy, meals, but so well worth it!

This particular photo...I just decided to 'pop' it into my posts to show that even when we were asked to join a simple extended family Labor Day get together, this was my contribution! A healthy and refreshing fresh vegetable tray with simple plain Light Greek Yogurt, and sprinkled with Pink-Peppercorn Lemon-Thyme spice mix, that can be used on meats, and vegetables as well. I just love it and use it in dips as well!





Romaine and Potato Salad with Artichoke, Tomato, and Parsley Dressing

recipe inspired by; Real Simple magazine
  • Per Serving

    • Calories454 calories
    • Fat24 g
    • Sat Fat3 g
    • Cholesterol0 mg
    • Sodium927 mg
    • Protein12 g
    • Carbohydrate49 g
    • Sugar1 1/2pounds fingerling potatoes, halved1 1/2
    romaine-potato-salad-artichoke
  1. 1 1/2 pound fingerling potatoes, halved
  2. 1 beefsteak tomatoes chopped
  3. 1 15.5-ounce can artichoke hearts, drained and quartered
  4. 1/3 cup chopped roasted almonds
  5. 1/4 cup chopped fresh flat-leaf parsley
  6.  1/3 cup extra virgin olive oil
  7.  2 tablespoons red wine vinegar
  8.  kosher salt and black pepper
  9. 4 romaine hearts, halved or quartered if large

DIRECTIONS

  1. Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.
  2. Meanwhile, combine the tomato, artichoke hearts, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl.
  3. Serve the dressing spooned over the lettuce and potatoes.

Thanks!






Monday, August 18, 2014

Baked Potato Soup

Hi Everyone! I'm back again with a (not so exciting) new post...which you're probably asking "what's with the Baked Potato soup?" After all these weeks of absence, you would think I would come back with some exquisite, and amazing food to show off....hey, but just look at the gorgeous 'hand stitched' Italian table cloth (never used), the antique silver plated soup spoon, and the Italian napkin...all these things handed down to my daughter from her sweet M-in-law from Italy...except for the soup spoon which an entire set inherited from my Hungarian aunt (Mariska)

This is truly an amazing comforting soup...'for the soul'...just look at the crispy yummy bacon bits, and the chunky pieces of 2 boiled potatoes, which was an addition to the homemade vegetable broth that it was boiled in, and added 2 peeled leftover baked potatoes...all mixed together in the blender, heated up and added 1/2 cup sour cream at the end. You can substitute Greek yogurt instead! Creamy soups are so easy to make...all you need is a blender, food processor, or even a 'hand held immersion blender/mixer) and your creativity!

I missed so much opportunity to be posting so many different foods that I actually made in the last weeks that just flew by...not photographing anything...could also have had the chance to do a few Restaurant Reviews...(no photos)...well, could've...would've...should've...all have gone by, not focusing on it. I admit, I do regret procrastinating, and feeling 'down in the dumps' (no excuse)...can't take everything to 'heart' that we have no control over!
As you know, I'm a huge Pinterest fan...love, love, finding some awesome things on Pinterest...especially foods, fashion, home décor, and travel...my oh, my...the amazing places we could go to...just have the $$$!
Well, as you may, or may not know, but I have a board on Pinterest called #soup love where I found this most gorgeous and yummy Fully Loaded Baked Potato Soup and decided that I want to make it, just did not have 6 slices of bacon...only 3~ I did not follow their recipe all the way thru...so I made it my own...next time I will follow through the step-by-step recipe. When you see a photo on Pinterest, just click on the photo and it will lead you to the 'source' and most likely you will find the recipe, or the 'link' that it came from. In this case, I did find the source; which is called...
Tasty Kitchen...you will find the step-by-step recipe for this amazing soup!
Here's the recipe and my adaptation in blue:

Fully Loaded Baked Potato Soup

Ingredients

  • 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes (I used 2 med. leftover baked potatoes and 2 med. peeled, and diced potatoes boiled in 2 cups of 'homemade veg. broth)
  • 6 slices Bacon, Diced (I used 3 slices of bacon)
  • 6 Tablespoons Butter (no butter used)
  • ½ whole Onion, Chopped (1 med. onion chopped)
  • 2 cloves Garlic, Minced
  • ⅓ cups All-purpose Flour (2 Tbsp. all-purp. flour)
  • 4 cups Chicken Stock (2 cups homemade vegetable stock)
  • ½ teaspoons Sea Salt (or To Taste)
  • 2 teaspoons Ground Pepper, Or To Taste
  • 2 Tablespoons Olive Oil (I used 3 Tbsp. olive oil)
  • 3 cups Shredded Cheddar Cheese (no cheese)
  • 4 whole Scallions (Green Onions), Sliced (no scallions) used sprig of parsley
  • 1 cup Greek Yogurt (1/2 cup sour cream)

Preparation Instructions

Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Chop potato skins and set aside.
In a large stock pot brown the diced bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease.
Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir flour until absorbed by the butter and cooked, about 1-2 minutes.
While stirring, slowly add chicken stock to the flour mixture to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.
In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat and heat until all of the butter is melted. Add the chopped potato skins and fry them until crisp and heated through.
Add 1/2 of the crumbled bacon, 2 cups of cheddar cheese, 2/3 of the scallions and Greek yogurt into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins.
 

OK...now that this recipe is out of the way...I'd like to share with you our typical S. Florida cloudy skies...so close that you can almost touch it...followed by a super storm immediately after the clouds, lasting for about an hour and followed by sunshine, or again more storms!
A typical Sunday afternoon...4:00PM; returning from the PGA Mall w/family...going over the Southern Blvd. bridge in West Palm Beach...stopped at the red light on the bridge, when suddenly realizing the huge rain cloud hovering over our heads.
Got out of the Jeep...so did other people, to snap photos of the storm cloud!
You would think this is a 'black and white' photo...but it's not; it is actually the grey color that it was taken with color!
Ten minutes later at my destination...on the beach! The clouds look like they could just 'devour you'...a bit 'scary'!
Another 10 more minutes later; have you every seen clouds like that?...as they say..."this is South Florida"...indeed it is...a 'typical S. Florida weather'! (just an hour earlier, it was sunny, with a few scattered clouds)

Have a beautiful week, my dear friends! (readers, followers, and all!) ...xoxo