German Style Potato Salad

German Style Potato Salad

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Although potato salad is quite popular in the United States, it is not an American creation. The dish is said to have been created by the Teutons, an early Germanic people. Unlike most potato salads, the German style is hot and usually prepared with onion, bacon, and a dressing made of vinegar. In the late 1800s, this recipe was widely accepted and called German potato salad because of the many German immigrants who made it in their new North American homes.

Throughout history, recipes always tend to be altered as they are passed down from one generation to the next. However, the recipe for German style potato salad has mostly stayed the same. Always served warm, this recipe is made up of baby new potatoes that are quartered and boiled. Some prefer to boil the potatoes whole and then cut them, but either way is fine. To the cooked potatoes bacon, onion, or both is added and then tossed with vinegar. Sometimes a little bit of sugar is added to subdue the bite of the vinegar. Also, if the ingredient was on hand, coarse mustard was added. A common step in fixing the German side dish is adding the grease drippings from the fried bacon. Many insist that this step is a must because it really brings out the flavor of the potato salad.

When it comes to the preparation of this dish, one ingredient that will generally not be found in this recipe is mayonnaise. Introduced by the French, a creamy salad dish that uses cream or mayonnaise is best when served cold. Even though most do not serve this recipe cold, it easily can be. Great for spring and summer meals, this dish is bright and refreshing. In regards to the vinegar that is used in this recipe, either cider or white can be used. Many find that cider works better since its flavor profile isn't too harsh on the palette, yet it still provides a good tartness to the dish. However, when using cider vinegar, expect a slight color change in the potato salad. Whether served hot or cold, German style potato salad is a delightful dish that is full of flavor and a lot of tradition.

German style is one of the most popular ways to prepare and serve an incredible salad using potatoes. The dish can be prepared in an infinite number of ways. Once you have tried a few recipes and master a few techniques you will be ready to create your own versions of this delicious and versatile dish.

Potato salad is a favorite dish found in cuisines around the world. Hot or cold, mellow or tangy, creamy or chunky, it is the perfect dish for picnics, patio parties, and potlucks. Browse and select a traditional or contemporary potato salad recipe and find a delicious accompaniment to your favorite entrees.

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Lentil Types

Lentil Types

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One of the earliest domesticated foods that have been traced back to the Near East is the lentil. Proof of lentils was found in Egyptian tombs as far back as 2200 BC, and even further back in time in Middle Eastern Neolithic villages around 7000-6000 BC. In ancient Germany, lentils were an important part of a peasant's limited diet, along with cabbage and rye bread. Although there are dozens of varieties of lentils, the most common types used in America are the orange, green and brown.

Lentil soups and stews should be made with beans that plump and breakdown while cooking while absorbing the flavors of the other ingredients. Orange lentils, or Egyptian lentils, are very small and most often available in the split form with their skin removed. They become soft and a bit mushy in stews and soups, and make a bright, cheery color in a bowl. Orange lentils are the most commonly used legumes in the making of the popular Indian dishes called dahls, although dahl is also us ed in reference to the bean itself. Dahls are dried and split lentils, while grams are whole lentils.

Brown lentils, also known as Masoor lentils, are larger in size than their orange counterparts. They are sold whole with their skins in tact, maintain their shape, stay firm while cooking, and make a great choice for topping salads. Spanish Pardina is another brown lentil variety that is popular in Europe. In the Umbria region of Italy, brown lentils are eaten on New Year's Eve or New Years Day to symbolize prosperity for the upcoming year.

There are several types of green lentils found in grocery stores or health food store. The smaller Eston green, medium-sized Richlea and larger Laird lentils are sold either split or whole and can be found with their skins on or removed. They maintain their shape when cooked, but not quite as well as brown lentils. They are versatile enough to use in soups and stews or in salads. French Greens, or Verte du Puy lentils, are con sidered the most delicate lentils with the most flavor, and consequently the highest price tag.

Lentils provide an amazing amount of nutritional value. They are full of protein, iron and fiber, making them the perfect solution to vegetarian or vegan diets. While the flavors of the different varieties are very similar, choosing the lentil with the right consistency and stability for the dish will provide the best results. Whether topping a crisp salad, simmering a tasty stew, or creating a savory dahl, lentils are a colorful, delicious addition to any menu.

Lentil soup is a delicious choice for those looking for healthy alternatives to the proteins in the diet. Browse dozens of recipes and find the perfect lentil soup recipe for brunch, lunch or dinner.

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Chinese Noodle Salad With Roast Beef and Fresh Vegetables

Chinese Noodle Salad With Roast Beef and Fresh Vegetables

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At the end of a busy day you want to kick off your shoes, relax, and enjoy a tasty meal. Hungry as you are, you don't want to spend lots of time on cooking. Frozen meals may be the answer, but they tend to be loaded with fat, salt, and preservatives.

How can you get a quick and delicious meal on the table?

Pre-chopping vegetables one answer. If you are cutting the tips off fresh string beans, for example, and cutting them into pieces, you may as well fix extra. The same is true of carrots and mushrooms. Weekends are a good time to prepare vegetables for the days ahead.

Cooking extra is another answer. When I'm cooking spaghetti or any other kind of pasta, I cook double the quantity I need. I drizzle a little olive oil over the drained pasta to keep it from sticking together. Extra pasta is refrigerated or frozen in plastic zipper bags.

A few days ago I bought a package of Chinese noodles. These curly noodle are packaged in separate bundles and cook in a matter of minutes. One bundle was enough for the low mein I was making, but I cooked the entire package. I put the extra noodles in a plastic bowl, fastened the lid securely, and popped them into the refrigerator.

It was extremely not the next day, and since I didn't want to stand over a hot stove, I decided to fix a salad. Chinese noodle salad sounded good to me and I checked the refrigerator vegetable drawer to see the produce I had on hand. I found half of a red pepper, a hunk of red onion, and leftover green beans. I also had some leftover roast beef.

All of these ingredients would go well in a salad. Slicing the beef into matchstick pieces took only a couple of minutes. Cutting the red pepper and green beans took a few minutes more and, before I knew it, dinner was on the table. Though I considered a soy sauce dressing, I chose bottled Italian dressing instead. The result was one of the best salads I've ever tasted.

You may use a package of Ramen noodles for the salad. Shredded chicken may be substituted for the roast beef. Other vegetables, such as sliced fresh mushrooms, green pepper, and pea pods would also work well. Follow the directions on the Chinese noodle package to avoid over-cooking them. You may also use a different bottled dressing.

2 cups cooked Chinese noodles
1 cup cooked green beans, cut into one-inch pieces
2 tablespoons very thinly sliced purple onion
1/2 a red pepper, cut into thin strips
1 cup, or more, cooked roast beef, cut into strips
Bottle of Italian salad dressing with basil and Romano cheese
Small head of red leaf or green leaf lettuce

Put the cooked noodles and cut vegetables into a salad bowl. Drizzle with dressing, toss gently, and refrigerate for 15 minutes to blend flavors. Tear lettuce into bite-size pieces and divide among plates. Spoon salad mixture over lettuce and lay roast beef strips on top. Pass extra dressing if needed. Makes four servings .

Copyright 2011 by Harriet Hodgson

http://www.harriethodgson.com/

Harriet Hodgson has been an independent journalist for 30+ years. He 24th book, Smiling Through Your Tears: Anticipating Grief, written with Lois Krahn, MD, is available from Amazon.

Centering Corporation published her 26th book, Writing to Recover: The Journey from Loss and Grief to a New Life, a companion journal, The Spiritual Woman: Quotes to Refresh and Sustain Your Soul, and the forthcoming Happy Again!

Hodgson has two other new books, 101 Affirmations to Ease Your Grief Journey and Real Meals on 18 Wheels: A Guide for Healthy Living on the Highway, Kathryn Clements, RD, co-author, and available from Amazon soon. Please visit her website and learn more about this busy author.

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