Potato Salad!

I've got to be honest guys, I have never liked potato salad and because of this, I have never made potato salad.  I saw this recipe in my Vegetarian Family Cookbook and decided that just because I don't like something doesn't mean that my children shouldn't try it.  This was hard for me because it meant that I had to actually put the food on my plate and at least appear to be eating it... :/  Along with it we had some unblogworthy (that's a word, right? haha) burgers and some corn on the cob, my favourite kind of summer meal.  Turns out?  I LIKED this potato salad... not loved, but definitely liked.  Don't tell anyone though...

Golden Potato Salad

1 sweet potato

6 white potatoes

1 chopped red pepper

1 cup of peas

3 chopped green onions

 dressing:

1/2 cup mayo (I used vegan mayo because that's what I had)

1/2 cup yogurt (I used 10% MF because that's what I had :P)

3 cloves minced garlic 

Juice from 1/2 lemon

2 tsp dijon mustard

salt and pepper

1 large handful of chopped dill

*Peel and boil potatoes (and sweet potatoes) until done but still firm (You could leave the peel on but my potatoes had thick skin)

*Allow to cool to room temperature and cut into chunks.

*Place in a large bowl with red pepper, peas, and green onion.

*In a small bowl, combine dressing ingredients and stir together.

*Pour into potato mixture and place in refrigerator.

Playing catch-up!

We have been having a very busy summer and that combined with working the early bird shift has made for one tired momma!  It seems the first thing to go was blogging!  I have been wanting to (and also being bugged to.... ahem, Shannon) catch up on my blog posts so while my kids were away this morning I got to work!  Here are some of our favourites from the last month, I hope you enjoy!  I plan on keeping up in the next months so that I don't have so much to catch up on :)

Nutty Pasta Toss

Moroccan Lentil Balls with Couscous

Camping Food Recipes!

Yeasted Waffles

Chickpea Burgers with Salsa

Nachos and Guacamole

Date Night Nachos!

Nachos!

2 bags of tortilla chips (I used blue corn and hint of lime!)

1 batch of re-fried beans

1 chopped jalapeno

1 chopped red pepper

1 chopped green pepper

1/4 cup sliced black olives

2-3 cups of tex-mex shredded cheese

3 chopped green onion

*Layer chips, then beans, then veggies, then cheese.  And repeat one more time ;)

*Bake at 300 for 20-25 minutes.

*Top with green onion and serve with sour cream, salsa, and guacamole (recipe to follow)

Jill and Dana's Guacamole

1 ripe avocado

1 chopped roma tomato

1/2 small chopped onion

4-5 cloves minced garlic

1 chopped jalapeno

juice from 1/2 lemon

salt and pepper

1/2 tsp dried cilantro (out of fresh)

 *In a bowl, mash avocado with a fork.

*Stir in remaining ingredients and refrigerate until cool.

Chickpea Burgers!!

Chickpeas with salsa burgers

3 cups cooked (and mashed) chickpeas

1 chopped onion

3 cloves minced garlic

1 cup of prepared salsa

3/4 cup shredded cheese

1 tsp chili powder

juice from 1 lime

2 tbsp flax seed+2 tbsp water (mixed together and left to stand for 10 minutes)

1 1/2 cups bread crumbs

salt and pepper

*Mix together all ingredients and let stand for 10-15 minutes.

*Saute in olive oil for 5-6 minutes per side.

*Bake at 350 for 15-20 minutes to allow burgers to firm up.

Delicious Waffles!

 

Yeasted Waffles 

1 tsp rapid rise yeast

2 cups all purpose flour

2 cups whole wheat flour

1 tsp salt

1/4 cup sugar

4 eggs (or egg substitute)

4 cups milk

1/2 cup melted butter

2 tsp vanilla

*In a large bowl, mix together yeast, flours, salt and sugar.

*In a separate bowl, beat together eggs, milk, butter and vanilla.

*Make a large well in the dry mixture and pour in wet mixture.  Stir until just mixed.

*Cover and let rise for at least 2 hours.

*Cook according to your waffle maker instructions.

Camping Weekend :)

Curried Chickpea Salad sandwiches

3 cups cooked chickpeas

3 stalks thinly sliced celery

1 diced red pepper

1/4 cup mayonnaise

1 tsp curry powder

2 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp chili powder

3 cloves minced garlic

salt and pepper

juice from 1/2 lemon

*In a large bowl, mash together the chickpeas and mayo.

*Add remaining ingredients and mix well.

*Refrigerate for at least 2 hours.

Cream Cheese and Bean Spread  for fist-pump vegetable wraps

1 cup of softened cream cheese

1 cup of pinto beans

1/2 head of roasted garlic cloves

salt and pepper

1 tsp parsley

1/2 tsp basil

1 tsp oregano

*In a food processor, pulse together all ingredients until smooth

*Spread on a wrap and top with veggies (we used spinach, cucumber, red onion, carrots, and red pepper)

Grilled peanut butter and banana sandwiches.  We used these awesome double toasters that I picked up at Canadian Tire to make these AWESOME sandwiches and the vegetable and cheese ones that are pictured next.  Best purchase I have made in a long time!

These black bean burgers are one of our favourite meals so when I had to pick a burger to bring along this was a no brainer.  We paired with a baked potato made in the fire and a green salad for a super easy and delicious camping meal.

Moroccan Lentil Balls and Couscous

Moroccan Lentil Balls and Couscous  adapted from Vegetarian Times: Fast and Easy

1 1/2 cups uncooked couscous

2 tbsp olive oil

1 diced onion

1 batch of lentil balls 

5 cloves of minced garlic

3 large chopped tomatoes

1 cup vegetable stock

1 cup halved dried apricots

1/2 cup pomegranate juice

3 tbsp tomato paste

2 tsp cinnamon

1 tsp cayenne pepper

salt and pepper

*Cook couscous according to package instructions.

*In a large saucepan, cook onion and garlic for 4-5 minutes.  Add lentil balls and cook an additional 5 minutes.

*Stir in remaining ingredients and cook for 10-12 minutes.

*Top couscous with lentil ball mixture and serve.