Stuff by Tammy
Making delicious foods and loving life!

German Potato Salad

Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017


This is a perfect summer BBQ side dish.


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Greek Salad

Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017


Ingredients

4 medium juicy tomatoes cut into wedges
1 cucumber, partially peeled and cut into large dices
1 green bell pepper, cored and cut into 1/4 inch pieces
1 medium red onion, thinly sliced
Greek pitted kalamata olives
dash of salt
1-2 Tbsp red wine vinegar
8 oz feta cheese, crumbled
1/2 Tbsp dried oregano

Directions

1. Place all the cut vegetables in a salad bowl and add a handful of pitted olives.
2. Season lightly with salt (about a pinch). Pour the olive oil and red wine vinegar over the vegetables and toss the mixture well.
3. Sprinkle with oregano and crumbled feta.
4. Serve with Tzatziki Sauce, Pita Bread & Chicken Kebabs

Yield: 4 servings as a main, 8 servings as a side dish.

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Amish Pasta Salad

Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017


This traditional pasta salad can be a little sweet for some people, I would go a little scant on the sugar.


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Cucumber Raita Salad

Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017


Ingredients

1 cup (227 grams) plain, full-fat yogurt
1 garlic clove, peeled
1-inch piece of fresh ginger, peeled
1/4 teaspoon granulated sugar
Juice of half a lemon (about 2 tablespoons)
1 tablespoon minced mild or hot fresh chile (I used a jalapeno)
2 tablespoons chopped mint leaves, divided
2 tablespoons chopped cilantro leaves, divided
Kosher salt to taste
2 long, English-style cucumbers (2 pounds total)
1 cup cherry or grape tomatoes, diced
1/2 medium red onion, chopped small

Directions

  1. Make the dressing by placing yogurt in a medium bowl and using a very fine grater to grate the garlic and ginger over it.
  2. Stir in sugar, lemon, chile, seeds, half of the mint and cilantro and season it with salt to taste. Set aside until you're ready to serve the salad.
  3. Cut the cucumbers in half lengthwise, then each half three more times into long wedge-shaped pieces (i.e. 8 long pieces per cucumber).
  4. Cut them into 1 to 1 1/2-inch lengths on a diagonal and add them to a big bowl.
  5. Pile tomatoes and onion on top and when you're ready to eat, mix half of the dressing with the salad. * Sprinkle with remaining mint and cilantro and serve with extra yogurt dressing on the side.

Serve with

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Cider Mustard Vinaigrette

Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017


Ingredients

1/4 cup (60 mL) cider vinegar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt
Freshly ground black pepper to taste
1 1/2 Tbsp (25 mL) maple syrup or honey
1/4 cup (60 mL) olive oil

Directions

  1. Combine all ingredients in a shake-able container or whisk together in a bowl.
  2. Serve over quinoa or green salad.

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Welcome!

Thanks for visiting my blog about great foods and fun fabric projects! There's lots to see here and I am always adding new recipes.

Did you know that we're journaling our progress as we work towards circumnavigating the world by sail? Join us on our adventures at weboughtaboat.com!

~ Tammy

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