Potato Salad with warm Onion Dressing

I finally feel a little better. I had high fever and swet the whole night. No vomite anymore and I can eat more and more.

Anyway I canceled work for tomorrow, better staying at home one more day than going to work with sickness.

I found in the refrigerator some already cooked Potatoes and first I thought about making mashed Potatoes but then I canced my mind and made a potato Salad with a Dressing.



 

 

 

Potato Salad with warm Onion Dressing

 

 Serves: 6 Prep: 8min Cook: 33min Total: 56min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

• 2 pounds red potatoes, cut into large chunks
• 1 tablespoon canola oil
• 1 large red onion, chopped
• 1 clove garlic, chopped
• 3 tablespoons cider vinegar
• 3 tablespoons apple juice
• 1 tablespoon stone-ground mustard
• 1/4 cup chopped parsley
• 1/8 teaspoon salt

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Directions

1. Place a steamer basket in a saucepan with 1/2" of water. Place the potatoes in the steamer. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 20 minutes, or until tender. Rinse briefly under cold running water and drain. Place in a large serving bowl.
2. Meanwhile, heat the oil in a medium nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 8 minutes, or until the onion is very soft.
3. Add the vinegar, apple juice, mustard, parsley, and salt. Cook for 2 minutes, or until heated through. Pour over the potatoes. Toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.

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Easy Baked Tomato Risotto

 

This is a really easy risotto recipe.

 

Prep time: 5 mins

Cook time: 50 mins

Total time: 55 mins

 

Serves: 3-4

 

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 cup arborio rice
• 19-oz (540 mL) good-quality pasta sauce (OR 19-oz/540mL stewed tomatoes + 1 tbsp italian seasoning + 1 tsp sugar + 1tsp salt)
• 2 cups vegetable broth
• 150g baby spinach, about 8 cups
• Pine nuts, toasted (optional)
• Nutritional yeast (optional)

Instructions

1. Preheat oven to 200C
2. In a large saucepan, heat the oil over medium-high heat and cook onion and garlic until soft, about 5 minutes.
3. Stir in rice until coated, then pasta sauce (or tomatoes), and cook another 5 minutes.
4. Add broth (and seasonings, if using plain tomatoes), and bring to a boil, stirring often.
5. Transfer to oven-safe dish if necessary, and cover tightly. Bake in centre of oven until all liquid is absorbed, about 30 minutes.
6. Remove from oven and stir in spinach.
7. Optional: garnish with pine nuts and/or nutritional yeast.

Notes

Serves: 3-4 mains, more if serving as a side dish.