Wednesday, January 30, 2013

Potato Salad with Dill (vegan)

2 lbs red potatoes (14 to 16 small)
1 cucumber, chopped
1 cup Italian dressing (store bought or see below for recipe)
2 teaspoons dill weed
salt and pepper

dressing (optional):
1/2 cup olive or canola oil
1/8 cup vinegar
1 teaspoon lemon juice
1 Tablespoon water
1 teaspsoon onion powder
1 teaspoon onion powder
2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons dried parsley
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground pepper

  • If making own dressing, combine ingredients for dressing in small bowl and stir until well combined. Cover and refrigerate until ready to use.
  • Wash potatoes, but do not peel, and cut into into quarters. 
  • Cook potatoes in boiling water for 20 minutes or until tender. 
  • Drain water and allow potatoes to cool.
  • Place potatoes, chopped cucumber, and dill weed in large serving bowl and toss with half of dressing. Add more dressing as needed. Toss until coated evenly. 
  • Salt and pepper to taste. 
  • Cover and refrigerate for at least 2 hours to allow flavors to blend.


Saturday, January 5, 2013

Blueberry Pancakes - Gluten Free, Egg Free, Dairy Free Option

1/2 medium banana
1 cup gluten free flour blend 
3/4 cup milk or milk substitute
1 Tablespoon packed brown sugar
2 Tablespoons canola oil
3-1/2 teaspoons baking powder*
1/4 teaspoon salt
1/2 cup blueberries (fresh or thawed and drained if frozen)

  • Mash banana in mixing bowl with fork.
  • Add remaining ingredients and beat with electric mixer on medium speed until smooth.
  • Heat pan on stove top over medium heat.
  • Pour batter onto greased pan, about 1/4 cup at a time.
  • Cook pancake until edges are dry. Flip and cook other side until golden brown.

*I use Hain Pure Food Featherweight Baking Powder. It's gluten free, sodium free, and corn free.

Makes: 5-6 pancakes