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  • The Low Fat Chick 2:05 pm on July 20, 2013 Permalink | Reply
    Tags: , onion, ,   

    Crock Pot Turkey Tacos 

    Turkey Tacos

    Here in the tri-state area, we have been experiencing a heat wave of 100 degrees or higher everyday. This is far from normal for my home in CT and my daily commute to NYC for work.  The heat has become so unbearable that I have taken refuge in the house and become overly acquainted with my HDTVs and reading on my tablet.  Electronics have been getting me through the heat wave, so why not go a step further and avoid using the hot stove for cooking?  Enter the Crock Pot. Years ago I always thought using a Crock Pot was cheating when cooking, but when I received one for Christmas years ago from my cousin, my thoughts quickly changed.  The Crock Pot has been the answer to me avoiding long periods over a hot stove in this heat wave.  Enter fantastic, easy, Crock Pot Turkey Tacos!  I found this recipe in a book but modified it for greater flavor.  The results are a tasty, lighter taco, which can easily fool the beef eaters out there. My niece could not tell these had turkey and ate every bite. Perfect for the family, as the  flavor is great, but not spicy.  We served these with a side of low fat refried beans for a full, filling dinner.  Who knew healthier tacos could taste amazing and be easy to cook?!

    Ingredients

    1 lb lean ground turkey (85% Lean / 15% Fat)
    1 medium onion, chopped
    6 oz tomato paste
    1/2 cup medium chunky salsa
    1 tsp chili powder
    1/2 tsp cumin
    1/4 tsp oregano, dried
    1 tsp red pepper flakes
    1/2 tsp salt
    8 taco shells, yellow corn
    1 cup 2% cheddar cheese, shredded
    1 cup lettuce, shredded

    Preparation

    Brown turkey and onion in a large skillet over medium heat, stirring to separate meat.  Combine turkey mixture, tomato paste, salsa, chili powder, cumin, oregano, red pepper flakes, and salt in Crock Pot. Cover and cook on low for 4 to 5 hours.

    To serve, spoon 1/4 cup turkey mixture into each taco shell.  Top each taco with cheddar cheese and lettuce.

    Nutrition Facts

    Servings: 4 (2 tacos per serving)
    Serving size: 1/4 of recipe
    Calories 456
    Total Fat 27g

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    • Jueseppi B. 3:13 pm on July 20, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™.

    • Karista 12:32 pm on July 22, 2013 Permalink | Reply

      These look so delicious! What a great idea for a summer meal and in the crock pot! I’ve been so unbelievably busy, it’s been a while since I visited. Hope you are doing well!! Karista

      • The Low Fat Chick 11:18 pm on July 24, 2013 Permalink | Reply

        Hi Karista!! I am doing very well. So glad to hear you have been busy, as you have such a wonderful website with great postings. Keep up the good work!

    • Misty Taller 1:42 pm on July 31, 2013 Permalink | Reply

      OMG truly love mexican this recipe is a must try! sounds great and I am glad you are feeling better!

  • The Low Fat Chick 12:19 pm on March 9, 2013 Permalink | Reply
    Tags: , , onion   

    Red Onion and Basil Turkey Burger 

    Red Onion and Basil Turkey Burger

    Burger anyone? I love turkey burgers so much that I cannot remember the last time I actually ate a beef burger. Lean turkey meat is like a blank canvas, as it takes on so many flavors with ease.  Not only is the burger easy to flavor but so is making this burger. After a long week at work, it took me no time to make this.  Perfect for my Friday night of pure relaxation.

    Ingredients

    1 medium red onion, divided
    1/2 cup packed fresh basil leaves
    1 lb lean ground turkey (93% lean 7% fat)
    3 cloves garlic, minced
    2 Tbsp balsamic vinegar
    1 tsp honey
    1 tsp salt
    1/2 tsp black pepper
    4 fresh burger rolls

    Preparation

    Cut red onion in half. Finely chop one half, set aside. Cut the other half into slices, set aside.

    Finely chop 1/4 cup of basil. Set the other 1/4 cup aside for topping the burger.

    In a bowl combine turkey, garlic, chopped red onion, chopped basil, balsamic vinegar, honey, salt, and pepper. Use your hands to fully blend the ingredients, but be gentle and not over work the meat.

    Divide evenly into 4 portions and create patties.

    Broil for 8-10 minutes on one side till firm. Gently flip and broil for 5 minutes, or until done.

    Serve on buns topped with sliced red onions, basil leaves, and your favorite condiments.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (7.3 ounces).
    Calories 311.22

    % Daily Value
    Calories From Fat  108.68  35%
    Total Fat 12.14g  19%
    Saturated Fat  3.07g  15%

     
  • The Low Fat Chick 10:52 pm on January 22, 2013 Permalink | Reply
    Tags: , , onion, , , veal,   

    Casarecce with Veal Meatballs 

    Veal Meatballs and Pasta 1-22-2013

    COLD, COLD, COLD! It is 16 degrees here in the New York area. I moved here last year and the news says this is the coldest weather in 3 years! Lucky me!  Anyway, with this cold weather I am locked inside and feeling creative, so I developed this dish. I never made veal meatballs, but am so glad I tried it because the meatballs are tender and taste amazing. Cooking the meatballs directly in the sauce imparts wonderful flavor and tenderness. No need to cook the meatballs first and create more work for yourself.  Also, using quality dried spices, instead of fresh (which is hard to find in the winter) come to life in this sauce and are convenient. Excellent warm, filling dish, as I found it tasty and perfect to share with others.

    Ingredients

    Meatballs
    1 lb ground veal (shoulder)
    1 cup plain bread crumbs
    2 egg whites
    2 Tbsp granulated onion
    1 Tbsp parsley, dried
    1 Tbsp basil, dried
    1 Tbsp garlic powder
    1/4  tsp salt
    1/8 tsp black pepper

    Sauce
    28 oz can crushed tomatoes with basil
    1 Tbsp olive oil
    1/2 large zucchini, shredded
    2 garlic cloves, minced
    2 Tbsp parsley flakes
    1 Tbsp oregano, dried
    1 Tbsp marjoram, dried
    1 tsp sugar
    1/2 tsp salt
    1/4 tsp black pepper
    2 pinches red pepper flakes
    1/2 cup water

    Pasta
    12 oz casarecce

    Preparation

    In a bowl using your hands, mix together all meatball ingredients. Form meatballs into 1 to 1.5 ounces balls which makes 17 to 19 meatballs. Place meatballs on a plate, cover, and place in the fridge.

    In a large saucepan, stir together tomatoes and olive oil. Heat on medium-high heat. Bring to a boil, reduce heat to low, cover and simmer for 5 minutes.

    Add zucchini, garlic, parsley, oregano, marjoram, sugar, salt, black pepper, and red pepper flakes. Stir, cover, and simmer for 5 minutes. Increase heat to medium heat and place meat balls in sauce one by one. Gently stir in water. Bring to a simmer, cover and cook for 20 minutes, stirring occasionally.

    Uncover and gently stir. Cook uncovered for 5 minutes. Remove from heat, cover and set aside.

    In a large pot, boil water. Add casarecce and boil according to package instructions till al dente. Drain.

    Add in casarecce to sauce. Lightly toss and serve.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (17.6 ounces).
    Calories 687.37

    % Daily Value
    Calories From Fat  114.87  17%
    Total Fat 12.69g  20%
    Saturated Fat  3.84g  19%

     
    • Jueseppi B. 1:34 am on January 23, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Great recipe from Ms. Summer, The Low Fat Chick. I am cooking this on Friday!!!

    • petit4chocolatier 7:31 pm on January 27, 2013 Permalink | Reply

      This looks so good 🙂

    • Karen 8:00 am on February 13, 2013 Permalink | Reply

      I’ll have to try cooking the meatballs directly in the sauce…I always brown mine first. Your photo is terrific.

      • The Low Fat Chick 4:51 pm on February 18, 2013 Permalink | Reply

        Thanks Karen! So glad you like the photo. I hope you like cooking the meatballs in the sauce, as it makes them so tender. 🙂

  • The Low Fat Chick 4:00 pm on January 12, 2013 Permalink | Reply
    Tags: , , , onion, ,   

    Asian Style Stuffed Mushrooms 

    Asian Stuffed Mushrooms 1-12-2013 smaller

    Stuffed portobello mushrooms are so filling and provide many options when stuffing.  I had a craving for stuffed mushrooms but I wanted something with an Asian flavor, so I created this fabulous filling of chicken and veggies.  The hoisin sauce adds a sweet flavor and along with red pepper flakes, you get a sweet filling with a hint of spice. You can skip the red pepper flakes and add a pinch of black pepper if you do not want a mild spicy kick.  Not only is this a tasty recipe, but it also looks so pretty when you present it to guests.

    Ingredients

    2 Tbsp peanut oil, divided
    1 lb chicken breast, skinless, boneless and thinly sliced
    4 portobello mushrooms
    2 scallions, finely chopped
    1 red onion, finely chopped
    ½ cup green bell pepper, finely chopped
    ½ cup yellow bell pepper, finely chopped
    ¼ cup red bell pepper, finely chopped
    2 cloves garlic, minced
    1 Tbsp ginger, minced
    ½ cup hoisin sauce
    1 tsp red pepper flakes
    1 tsp sugar
    basil leaves, for garnish

    Preparation

    Heat 1 Tbsp oil over high heat in a large frying pan.

    Reduce heat to low-medium heat and sauté chicken breasts for 3 to 4 minutes per side or until lightly brown and no longer pink.

    Remove chicken from the pan and leave oil in the pan. Place chicken on a plate lined with paper towels to drain and cool.

    Gently scoop out the gills and stems of the mushrooms, so you are left with a hollow cap. Discard the
    mushroom gills and mince the stems. Set caps aside and place minced stems in a large bowl.

    As chicken cools, add scallions, onion, bell peppers, garlic, and ginger to bowl that contains the minced
    stems. Gently stir together.

    When chicken is cool, mince it. Add chicken to vegetable mixture and gently stir.

    Preheat oven to 350°F.

    Reheat the same pan on high heat, add remaining 1 Tbsp oil. Add mince mixture to pan and sauté for a 5 minutes, stirring occasionally.

    Remove from heat and stir in hoisin sauce, red pepper flakes, and sugar. Stir and fill the mushrooms caps evenly with mixture.

    Spray a baking pan with oil. Place mushrooms on pan and bake for 20 minutes. Serve garnished with basil leaves.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14.9 ounces).
    Calories 331.97

    % Daily Value
    Calories From Fat  102.66  31%
    Total Fat 11.57g  20%
    Saturated Fat  2.1g  11%

     
    • Jueseppi B. 4:26 pm on January 12, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Ms. Summer’s mushroom recipe that just might make me eat a mushroom….I hate the taste of mushrooms but this could change that….

      Thank you Ms. Summer….The Low Fat Chick.

    • Karista 6:54 pm on January 12, 2013 Permalink | Reply

      These look so delicious!! I love stuffed mushrooms but I don’t make them often because of the calorie content. I’m so making these!

      • The Low Fat Chick 9:55 pm on January 12, 2013 Permalink | Reply

        I agree, as they are usually stuffed with fattening meat and cheese. I hope you like! Enjoy!

  • The Low Fat Chick 5:02 am on January 6, 2013 Permalink | Reply
    Tags: , , onion,   

    Sesame Turkey Burger 

    sesame turkey burger 1-1-2013

    Happy New Year!  I have been on a break from blogging for a few months as the holidays, work deadlines, and family priorities took over.  With it being the new year, my foodie resolution is to get back to creating recipes and blogging.  While I maintained a healthy eating lifestyle during my blogging break, I did not do much as far as developing new recipes.  Well, New Years day I had an itch to make a turkey burger, but I wanted to make a new flavorful burger.  What I came up with is this recipe, which is soooo delish!  The use of quality, dried spices makes this a quick, easy recipe with top notch flavor. I topped this burger with lettuce, tomatoes, onions, and ketchup and could not get enough. When I ate the last burger, I was sad it was gone.  Definitely a new favorite for me!

    Ingredients

    1 lb 99% Lean Ground Turkey
    3 Tbsp sesame seeds
    2 Tbsp soy sauce, reduced sodium
    1 Tbsp ground basil, dried
    3 Tbsp granulated onion
    1 Tbsp garlic powder
    2 Tbsp Worcestershire sauce
    2 Tbsp peanut oil, divided
    1 tsp black pepper
    4 wheat hamburger buns, split

    Preparation

    Mix together, gently, the first 7 ingredients in a bowl. Add in 1 Tbsp peanut oil and pepper, and continue to mix gently. Place bowl in the fridge for an hour.

    Form meat mixture into 4 patties and set aside.

    In a skillet, heat remaining peanut oil on medium heat. Place patties in skillet, reduce heat slightly and cook for 2-3 minutes, or until brown. Gently flip patties and continue to cook for 2-3 more minutes, or until done. Be sure to resist the urge to cook at a high heat so you do not burn the juices on the outside of burger.

    Serve each burger on buns with your favorite toppings.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (6.9 ounces).
    Calories 371.92

    % Daily Value
    Calories From Fat  111.61  30%
    Total Fat 12.82g  20%
    Saturated Fat  3.26g  16%

     
    • Jueseppi B. 3:29 pm on January 6, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Allow me to introduce you guys to The Low Fat Chick….beauty, intelligence and a knowledge of what keeps us all healthy and still able to enjoy flavor and YummYness….meet Ms. Summer.

    • Karista 5:26 pm on January 10, 2013 Permalink | Reply

      This looks so delish! I love a good burger and this makes it so tasty and guilt free. 🙂

  • The Low Fat Chick 10:04 am on October 14, 2012 Permalink | Reply
    Tags: , onion, , , , , ,   

    Shrimp with Audouille and Hominy Grits 

    I grew up in different places so I often tell people I am not sure where I am from or where to claim home. But, after leaving the south, it has become apparent that I am mostly a southerner, even though I maintain a west coast accent.  Being raised in California, Pennsylvania, and Georgia, I sometimes have an identity crisis, but the food always brings me back to Georgia, as nothing beats southern cooking. Unfortunately, there are many unhealthy southern recipes, but this one is not only healthier but the flavors are so amazing. No southern recipe would be complete without butter for top-notch flavor, so the fat content is a little higher than most my recipes, but still low in calories.

    I have made shrimp and grits before, but never made a recipe that made me think I was in a restaurant.  This recipe, which I made from southern chef Hugh Acheson’s book, A New Turn in the South, is so fabulous I am at a loss for words. The effort required to make this is worth it and if you serve to guests for brunch, you will truly impress. I cannot get enough of this dish, especially when I top it with a few dashes of Tabasco sauce. Oh, and it makes it even better that I won this gorgeous book in a twitter contest a few months ago.

    Ingredients

    3/4 tsp salt
    3/4 cup hominy grits
    4 Tbsp butter, unsalted, cold
    1/2 cup sweet onion, minced
    1/4 cup celery, minced
    1/2 pound andouille sausage, chopped into 1/4 inch cubes
    1 garlic clove, minced
    1/2 cup roasted red peppers, chopped
    2 plum tomatoes, seeded and diced
    1 tsp Old Bay seasoning
    1/4 tsp red pepper flakes
    1/2 cup tomato juice
    1/2 cup clam juice
    1 pound shrimp, peeled and deveined
    1 tsp fresh thyme, chopped
    1 tsp fresh flat leaf parsley, chopped
    1 Tbsp freshly squeezed lemon juice (about 1 lemon)

    Preparation

    In a nonreactive 2-quart saucepan, combine 3 cups water, 1/2 tsp of salt, and the grits. Place on high heat and bring to a boil, stirring with a whisk. As soon as the water boils, reduce to a simmer. Cook the grits, stirring every 5 minutes or so, for an hour. Then stir in 2 tablespoons of butter and set the cooked grits aside.

    Melt 1 tablespoon of the butter in a 12-inch frying pan over medium heat, and when the butter bubbles and froths add the onion, celery, and andouille. Cook for 5 minutes, stirring every minute. Add the garlic, red peppers, tomatoes, Old Bay, and red pepper flakes. Cook for 5 more minutes, then add the tomato juice and clam juice. Stir well and reduce the liquid for about 2 minutes.

    Season the shrimp with the remaining 1/4 teaspoon of salt and add the shrimp to the pan. Stir well to combine and cook them for 5 minutes. The cooked shrimp should be just white, no longer translucent, but not chalky and dry. Add the remaining tablespoon of butter to the pan and finish with the thyme, parsley, and lemon juice.

    Place about 3/4 cup of grits on each plate and then spoon a quarter of the stewed shrimp, peppers, and
    tomatoes over each pile of grits. Serve immediately.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (13.2 ounces).
    Calories 530.03

    % Daily Value
    Calories From Fat  262.47  50%
    Total Fat 29.42g  45%
    Saturated Fat  12.73g  64%

     
  • The Low Fat Chick 12:06 pm on May 19, 2012 Permalink | Reply
    Tags: , , onion,   

    Cheesy Baked Boiled Eggs 

    This week was tiring, as I was exhausted from attending the Atlanta Food and Wine Festival, and my niece’s 18th birthday party. I managed to get through the week eating out at Whole Foods hot bar and other decent healthier places until the weekend. This morning I woke up rejuvenated and I wanted to eat something different on this perfect Saturday morning. After thumbing through my cookbooks for inspiration, I decided to make an egg dish. This weekend is all about making do with what I have in the fridge before all my fresh produce goes bad, so I put my creative juices to work. The results? I instantly fell in love with the first bite of this dish. The egg complimented with a cheese sauce, sweet onion and zucchini was an amazing combination. The texture contrast of soft eggs beautifully played off the lightly crisp veggies. This is a new addition to my favorites list!

    Be sure to use extra sharp cheddar cheese, as it has a strong flavor, so you can use less of it, which equals fewer calories. If you are watching your cholesterol, reduce eggs to 4.

    Ingredients

    6 large eggs
    1 onion, thinly sliced
    1 zucchini, thinly sliced
    1/2 tsp garlic salt
    1/2 tsp pepper
    1 cup 2% milk
    1 Tbsp butter, unsalted 
    1/4 cup flour
    4 oz extra sharp cheddar cheese, shredded, divided
    1 pinch nutmeg
    1 pinch salt
    1 pinch pepper
    1/2 tsp parsley flakes
    1/8 tsp paprika

    Preparation

    Place eggs in a sauce pan and add water until eggs are covered. Cook over high heat. Once boiling, cook for 15 minutes.

    Drain water from pan. Add cold water and ice cubes. Set aside.

    Place onion and zucchini in a shallow baking dish or pie plate. Add garlic salt and pepper. Toss to coat and spread out into an even layer.

    Preheat oven to 400°F.

    In a small sauce pan, add milk, butter and flour. Stirring continuously with a whisk, slowly bring to a boil over low-medium heat. Once sauce begins to bubble, remove from heat and whisk in 3 oz of cheese, nutmeg, salt, and a pinch of pepper.

    Remove eggs from cold water, peel and slice in half. Add the eggs, with yolk side up, in an even layer on top of vegetables.

    Pour cheese sauce over the eggs and vegetables. Top with remaining 1 oz cheese, parsley flakes and paprika.

    Bake in oven for 25-30 minutes until sauce is bubbly and cheese is lightly brown.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (8.9 ounces).
    Calories 327.28

    % Daily Value
    Calories From Fat  185.72  57%
    Total Fat 20.94g  32%
    Saturated Fat  11.00g  55%

     
  • The Low Fat Chick 1:17 pm on April 24, 2012 Permalink | Reply
    Tags: , casarecce, , onion,   

    Tomato and Bacon Casarecce 

    I am so inspired by the places I have traveled. As a result, I developed this recipe, because my love for pork in pasta will never cease. My pork influence from Spain and the pasta influence of Italy drove me to create this recipe. There are many similar to it, but this is my personal creation without consulting any outside resources. I absolutely love it!  While I am focused on low-fat dishes, using bacon for flavor in a smaller amount is acceptable.  I usually use thin pieces of bacon in recipes but this recipe really needs thick cut bacon for the fat to render and add the flavor.  Also, I am only using 12 oz of pasta, when most people use 16 oz in a recipe. This is because casarecce really absorbs the sauce and if you use 16 oz, the pasta will get dry.  You can use even less pasta if you want more sauce.  Feel free to add additional pinches of red pepper flakes if you like a spicier sauce. I typically add more because I like the healthy burn.

    Ingredients

    2 pinches salt, divided
    12 oz casarecce
    6 slices bacon, thick cut
    2 Tbsp red onion, chopped
    2 garlic cloves, minced
    1/4 cup Italian parsley, finely chopped
    1 tsp red pepper flakes
    1 28 oz can crushed tomatoes
    6 Tbsp Parmesan cheese, freshly grated

    Preparation

    Boil water and add a pinch of salt to the water. Add casarecce and boil according to package instructions till al dente. Drain and set aside.

    Dice bacon and brown in a saucepan over medium high heat for 3-5 minutes. Brown till fat is rendered from the bacon.

    Add onion and garlic. Cook until soften.

    Add tomato sauce and stir. Bring to a boil, reduce heat to low, cover and simmer for 5 minutes.

    Add parsley, red pepper flakes, and a pinch of salt. Stir, cover, and simmer for 5 minutes.

    Remove sauce from heat and add in casarecce. Toss and serve topped with 1 Tbsp Parmesan cheese per serving.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (8.9 ounces).
    Calories 480.98

    % Daily Value
    Calories From Fat  204.98  43%
    Total Fat 22.86g  35%
    Saturated Fat 8.81g  44%

     
  • The Low Fat Chick 4:54 am on April 22, 2012 Permalink | Reply
    Tags: , , , onion, ,   

    Potato, Mozzarella and Garlic Pizza 

    It’s been weeks since I went on vacation to Ireland, but the cook book, Potato, has proven to be the perfect souvenir. This is the third recipe I have made and posted from the book.  For the third time, another dish is very tasty.  What I love about this dish is that it is a creative way to get my veggies as the more creative I am, the more veggies I enjoy. When sauteing the potatoes before putting on the pizza, I had to stop myself from wanting to add seasoning and just eat the garlic potatoes. I will try making just the potatoes this way, but I knew I had to finish making the pizza, and am so glad I did. The light flavor of rosemary coupled with the sweet red onions was fabulous. Unique and such a great treat!  Each piece is pretty light on fat, but feel free to reduce the use of oil to 2 Tbsp and cheese to 4 oz.

    Ingredients

    2 pinches salt
    12 oz new or salad potatoes
    3 Tbsp olive oil
    2 garlic cloves, crushed
    8 oz wheat pizza dough
    1 red onion, medium, sliced
    5 oz smoked mozzarella, shredded or thinly sliced
    2 tsp rosemary, chopped
    black pepper to taste
    2 Tbsp parmesan cheese, freshly grated

    Preparation

    Preheat oven to 425°F.

    Boil water. Add salt and potatoes. Boil for 5 minutes. Drain well and leave to cool. Thinly slice.

    Roll out the dough till the size of your pizza pan. Place in pizza pan. Set aside.

    Heat 2 Tbsp oil in a frying pan on medium heat. Add sliced potatoes and garlic. Saute for 5-8 minutes, until tender and turning frequently to keep potatoes from sticking to pan.

    Brush pizza dough with remaining oil. Scatter the onion over, then arrange the potatoes on top. Sprinkle over the mozzarella and rosemary and plenty of black pepper.

    Bake for 15-20 minutes until golden. Remove from the oven and sprinkle with Parmesan and more black pepper.

    Cut into 8 wedges and serve immediately.

    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (4.1 ounces).
    Calories 221.17

    % Daily Value
    Calories From Fat  100.53  45%
    Total Fat 11.39g  18%
    Saturated Fat  4.30g  22%

     
  • The Low Fat Chick 7:22 pm on April 4, 2012 Permalink | Reply
    Tags: , , onion, ,   

    Tangy Potato Salad 

    This week was difficult to get through because I want so badly to be back in Ireland on vacation.  Going to Italy and Ireland was wonderful and the only activity keeping me sane is cooking recipes from the cookbooks I bought in each city.  While I am still trying to translate my 3 Italian cookbooks, it was a piece of cake using the large book I bought in Ireland. It was such a fantastic experience shopping for an Irish cookbook.  I walked into a small book store, while in Dublin, and asked the owner if she had any books specific to Irish cuisine. She immediately recognized I was an American and so our friendly conversation ensued. She was very accommodating and pulled a variety of books from the shelves, which made me feel special because we have nothing but large, impersonal bookstores in Atlanta.  She was so attentive, which illustrated the true friendliness of the Irish. After looking at many books, I settled on a book about potatoes, which is the staple veggie of Ireland. The book is simply called Potatoes, but it is 256 pages of full color photos and beautiful recipes. I have many recipes marked to try, but this tangy potato salad is my first choice. The only ingredient I changed was I used reduced fat mayonnaise. I am very pleased with this dish and it has become my lunch the last few days at work. It is light on the calories but very filling.


    Ingredients

    3 lbs small new, red, and/or blue potatoes
    2 Tbsp white wine vinegar
    1 Tbsp Dijon mustard
    3 Tbsp olive oil
    6 Tbsp red onion, chopped
    1/2 cup mayonnaise, reduced fat
    2 Tbsp fresh tarragon, chopped
    1 celery stalk, thinly sliced
    salt
    black pepper
    tarragon leaves, to garnish


    Preparation

    Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. Drain well.

    Mix together the vinegar and mustard, then slowly whisk in the oil.

    When potatoes are cool enough to handle slice into a large bowl.

    Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.

    Season, then toss gently to combine.

    Leave to stand at least 30 minutes in the refrigerator.

    Mix together the mayonnaise and tarragon. Gently stir into the potatoes along with the celery. Serve garnished with tarragon leaves.


    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (7.5 ounces).
    Calories 202.90

    % Daily Value
    Calories From Fat  71.04  35%
    Total Fat 8.11g  12%
    Saturated Fat  1.23g  6%

     
    • Danny 6:45 pm on April 5, 2012 Permalink | Reply

      I’ve nominated you for the Very Inspiring Blogger Award — congrats! 🙂

    • The Confluent Kitchen 10:58 pm on April 5, 2012 Permalink | Reply

      I really think tarragon is an under-used spice. That sounds delicious!

      • The Low Fat Chick 3:51 pm on April 6, 2012 Permalink | Reply

        I completely agree! I love it in compound butter with garlic and thyme. It tastes so good on meat and veggies. I also love the smell of tarragon.

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