Sunday, September 19, 2010
Our family is growing...plus Fresh Corn Potato Salad!
Life at our house has taken a dramatic turn...after much thought, discussion, and debate, we decided to adopt a new baby. So here we are, beginning our 50's with a baby in the house.
Our dog Rosie is now six, and is very active. Three years ago, she had a touch of arthritis and the vet told us she needed to lose weight, so we put her on a green bean diet. (Cut food in half and supplement with green beans). Now she's 30 pounds lighter and loves to run and play and does so with no limping. We thought it would be a good idea to get a new puppy so she will have a buddy to run and play with. We were told it would keep her young. Although she gets a little annoyed with her right now, they are already playing together and we can tell they are going to be great friends.
She has the only child syndrome, though, and needs to learn to share her toys...
I haven't had much chance to write, with the housetraining and swim training and walking and cleaning up accidents around the house...
But I just had to share a recipe that I kind of threw together today with stuff I needed to use up in the refrigerator before I went to the grocery. I've been trying to find good recipes that will go with J's fish and H's tempeh or tofu or whatever vegetarian protein I can find. I'm tired of the usual rice and veggies. I had a couple of ears of corn from the roadside farmer's market, a bag of spinach, some cherry tomatoes and half a bag of baby potatoes. This recipe actually has about 10 grams of protein per serving, so it could be a vegetarian entree if you want. This recipe serves 4, but you can double it if you have a larger family.
Corn and Potato Salad
4-6 ounces small yellow potatoes
Two ears of fresh corn kernels (about 1 1/2 cups)
1 cup cherry or grape tomatoes, halved
3/4 cup chopped red bell pepper
1/4 cup minced shallots
1 1/2 TBSP white balsamic vinegar (or rice vinegar)
1/2 TBSP Dijon Mustard
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 1/2 TBSP extra virgin olive oil
3 cups spinach, trimmed (or arugula)
1/4 cup fresh basil, thinly sliced
feta or goat cheese to sprinkle on top
Place potatoes in a small saucepan and cover with water. Bring to a boil and cook for 11 minutes or until tender. Drain and rinse with cold water to chill. Cut potatoes in half. Combine potatoes, corn, tomatoes and bell pepper in a large bowl.
Combine shallots, vinegar, mustard, salt and pepper. Stir together and slowly pour oil into mixture while stirring constantly with a whisk. Drizzle over corn mixture, and toss. Add Spinach, toss. Sprinkle with basil and feta cheese (if desired).
I made pecan crusted trout for J, topped some marinated tempeh with the pecan/bread crumb topping and baked it with the trout, then added some sauteed green beans and it was a big hit with my family. (**Big time saver for the trout...I found Progresso Italian Style Panko and combined that with some crushed pecans to top the fish and tempeh. )You should try it now, while we can still get some of the fresh veggies from local farmers. Yummy!