Posts Tagged ‘recipes’

Hot lunch

August 23, 2009

It’s been really hot  (how interesting, wow, really?). It’s too hot to cook, but not quite too hot to eat.  Luckily, there are still tasty things to be had.  Here are two of my favorites:  homemade hummus and cucumber salad!  Both are easy, quick, cheap and delicious.  The dark rye is from the farmer’s market.



1 can cooked chickpeas (water set aside)

2 tablespoons-ish of tahini

1 large clove of garlic, minced

Generous 1-3 T of olive oil

1 t to 1 T of lemon juice

Salt and pepper

Optional additions: chives, dehydrated tomatoes, sundried tomatoes, pine nuts, herbs of all kinds, dried chili

Combine ingredients in a cuisinart or bowl and mash.  If it’s too thick…add more olive oil.  Sometimes I add a little of the chickpea water to get things going more smoothly.  If it feels like it’s just missing something, add more lemon juice, unless it’s really lemony.  Be wary with the tahini, it can be bitter and not to everyone’s taste.  Yes, it’s really that easy to make hummus.

Summer Cucumber salad:

1 cucumber, cut into quarters

Small red onion, sliced very thinly

1/4 cup yogurt

1 T rice vinegar

Fresh dill and fresh mint, minced

Salt and pepper

Mix up yogurt, vinegar, salt and pepper, and onions in the bottom of your bowl, so the onions can marinate.  Slice the cuke into quarters the long way, and if the seeds seem really soggy, scrape them off.  Slice the cuke horizontally and combine.  Add herbs and salt and pepper to taste.  Delicious, and one of the first things I ever learned to cook.


German potato salad – the summer standby

June 18, 2009

This recipe for german potato salad is totally foolproof and delicious.  I like to try to make a lot to keep for a few days, but we usually eat it pretty fast.  I remember intensely when my mom taught me to make it as a child.  We made it for a potluck lunch at an all-day weaving and felting workshop somewhere.  I knew it would be delicious from the beginning, because it includes mustard and vinegar, my two favorite condiments!


GERMAN POTATO SALAD, courtesy of my mom

Potatoes, as many as you want/have (I like red, but any will do).

Red onion, sliced thin.

Whatever veggies you may have, sliced: radishes, salad turnips, snap peas, haricot verts, pickles, or quartered hard-boiled eggs

Whatever herbs you may have: dill, parsley, mint, basil, tarragon, cilantro (choose carefully)

For the dressing:

Dollop of stone ground, pebbly mustard

1 teaspoon minced garlic

2 tablespoons vinegar (I use brown rice, apple cider, or red wine vinegar)

2 tablespoons olive oil

Teaspoon of sweetener (optional, I use maple syrup or brown sugar)

Copious black pepper

First, put a pot of water on to boil.

Wash and cube your potatoes.  Throw them in when the water boils, adding a splash of olive oil and a pinch of salt.  Cook until tender but not crumbly (important), drain, and set aside to cool.

While your potatoes are cooking, make the dressing in the bottom of your salad bowl.

Mix together mustard, olive oil, vinegar, (optional) sweetener, and garlic.  Add lots of pepper, a bit of salt, and minced herbs.

Throw thinly sliced red onion, radish, salad turnip, and whatever else in there to marinate and become delicious.

When the potatoes have cooled, toss with dressing, add more black pepper, and eat!

Nasturtium garnish is optional and delicious.

P.S.  If you don’t have brown rice vinegar around, you should get some.  It’s pretty amazing.