Potato Mac Salad (to go with your Hamburger Steak)

This was the best potato mac salad I ever made.  And the only . . . 

I looked at recipes online and kinda made up my own.

Throw together:

One good-sized potato, microwaved for 6 minutes, skinned and cubed

1 cup-ish macaroni, boiled and drained

2 boiled eggs, diced

1 can tuna, drained

1/2 cup (maybe more?) mayo

carrots, shredded

cilantro, minced (cause I had)

2 teaspoons onion powder (cause Landon doesn't like raw onions)

salt (sprinkle)

pepper (planny if you're Cy)

Chicken Salad

I got this recipe from the Allrecipes site.  It was really easy to make, and came out ono except that it was a bit salty.  Maybe if you use the Costco chicken like I did, no need put in the salt.  My favorite ingredient might have been the nuts.  I used walnuts instead of pecans.

Ingredients

• 2 cooked skinless, boneless chicken breast halves, cut into cubes

• 3 stalks celery, finely diced

• ¾ cup chopped pecans

• ½ cup mayonnaise

• 2 tablespoons minced yellow onion

• 1 ½ tablespoons sweet pickle relish

• 2 teaspoons prepared mustard

• 1 ½ teaspoons ground black pepper

• 1 ½ teaspoons minced fresh dill

• 1 teaspoon lemon juice

• ½ teaspoon white sugar

• ½ teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon paprika

Directions

1. Stir together chicken, celery, pecans, mayonnaise, onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a large bowl until well combined. Refrigerate for at least 1 hour before serving.

Wendell's Vegan Summer Salad

Here's another dish that Wendell made using a Star Advertiser Crave recipe.  It was so good that I ate a ton of it.

(Patty, thanks for the balsamic vinegar!)

Ingredients:

• 2 large yellow potatoes (about 3/4 pound) 

• 2 cups fresh green beans, cut in 2-inch lengths

• 1 cup organic, canned white beans, drained

• 1 cup halved cherry tomatoes

• 1/2 cup pitted olives

• 4 marinated artichoke hearts 

• 2 tablespoon capers, drained

• 2 tablespoons chopped parsley, for garnish

• Salt and pepper, to taste

For dressing:

• 1 clove garlic, minced

• 1/4 cup balsamic vinegar

• 1 teaspoon Dijon mustard

• 1/4 teaspoon salt

• 1/2 teaspoon agave 

• 1/4 cup olive oil

Directions:

Scrub potatoes (no need to peel) and place in a pot filled with cold water. Bring to a boil and cook 15 minutes. Drain and let cool. Cut in pieces to make about 2 cups. Set aside.

Blanch green beans 2 minutes in boiling water. Immerse beans in ice water 1 minute, then drain and dry.

To make the dressing: Mix the first five ingredients, then whisk in oil until emulsified (well-combined).

Arrange potatoes and all the other ingredients on a platter. Drizzle with dressing. 

Adjust to taste with salt and pepper. Top with parsley. 

Serves 4.

Shrimp Cucumber Salad

Loooooong time ago when me and Wendell were dating we used to go to Hanohano Room a lot, and the shrimp cucumber salad was a fave.

Here's my copy cat version and it couldn't be simpler.  I sliced up cucumbers, threw it together with some Costco Garlic Shrimp Poke and drizzled on some of my sister Didi's Ume Sesame dressing. 

So refreshing. 

Cleta's Summer Salad

Cleta sent me this photo and I thought it looked so refreshing that I named it Cleta's Summer Salad.  And because I can't figure it out for myself I asked her for the recipe.

List of ingredients:

Cubed iceberg, cucumber, avocado, Envy apple and soy beans. Roasted sesame dressing. Add-on stuff: walnuts, won ton pi strips.

Wendell's Japanese Potato Salad

Wendell made this a few days ago.  He didn't have cucumbers or ham, but it still came out good.  He substituted crab for the ham.  The recipe is from the Just One Cookbook site.

You can find the recipe here.

Wendell's Kani (Crab) Salad

Wendell made this a few nights ago.  He used an apple instead of mango.  It was veeery refreshing.  I'm thinking it would go good with some somen noodles.

The recipe is from the Simply Home Cooked website.

 

Ingredients

Dressing

• 1/2 cup Japanese mayonnaise
• 1 tbsp Sriracha
• 1 tsp soy sause
• 1/2 tbsp seasoned rice vinegar
• 1/8 tsp salt
• 1/8 tsp black pepper

Salad

• 16 ounces imitation crab sticks
• 1 medium carrot
• 2-3 small Persian cucumbers
• 1 ripe mango

Instructions

• Make the spicy Mayo dressing first. In a bowl, add 1/2 cup Japanese mayonnaise, 1 Tbsp Sriracha, 1 tsp soy sauce, 1/2 Tbsp seasoned rice vinegar, 1/8 tsp salt, and 1/8 tsp black pepper. Use a small whisk to combine everything together thoroughly. Then set the dressing aside for later.
• Now slice 2 small Persian cucumbers in half and remove the seeds by scraping them out with a spoon. Then slice the cucumbers into thin slices.
• Now shred 16 ounces of imitation crab meat. Then slice 1 medium carrot and 1 mango into thin strips.
• Add all the ingredients into a large bowl, including the spicy mayo dressing. Then use tongs to mix everything together. Enjoy this Kani salad chilled. 

Barley Edamame Salad

I wanted to make use of the barley that I got from Whole Foods so I decided to make a version of Tysha's Edamame Rice but with barley instead of rice.

I soaked 2 cups of barley in water for about 3 hours and then boiled it for 1/2 hour.  I drained and added about 3/4 of a 16 oz. bag of shelled edamame . . . 

and this jar of Nametake Mushrooms that I found (after searching and searching) at Foodland (it's by the tofu).

Before eating I sprinkled on this furikake. 

It has a nice texture with a nutty flavor, and unlike rice you can eat it straight outta the 'fridge.  Landon said that if it wasn't so carby he would "pound" it.  Yes, it turns out that although it's way more nutritious than rice, barley is "carby" and has 3 times more calories than rice.  I discovered this AFTER I made the salad.  EEK!!

Tomato Mozzarella Salad

I'd been thinking of making some kind of tomato and mozzarella salad for awhile, but wasn't sure what would be the best (easiest) way to do it. 

Then, lo and behold, like magic the answer appeared on Maybeitsjenny.  Jenny made a pasta salad and used a store-bought (Sam's) marinated mozzarella that seemed like it would be perfect for me.

I put 3 cut-up Roma tomatoes into a bowl and added some (sorry, dunno the amounts) marinated mozzarella, Thai basil, olives, and salami slices.

Then I made a half batch of Jenny's dressing below and added that.  It was winnahs!!!  Thanks Jenny!!

Balsamic Vinaigrette Dressing Ingredients
2 T honey
1 T dijon mustard
1/2 t fine sea salt
1/2 t freshly ground black pepper
1 large clove garlic, minced or grated
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

This is the marinated mozzarella that I used.  It was from Costco.

Edamame Salad

I got the recipe for this dish from my cousin V.  I might've gone overboard on the bacon, and maybe shoulda called this Bacon Salad with Edamame.  I forgot to buy celery so it's not included.  I didn't miss that at all.  This is a 1/2 recipe.  Except for the bacon. 😂

3660 on the Rise Edamame Salad

2-1/2 pounds shelled edamame, thawed if frozen
2 small stalks celery, diced
4 cups shredded iceberg lettuce
1/2 cup shredded Romano cheese
1/2 cup bacon bits
» Dressing:
2 cups mayonnaise
1 cup sugar
1/4 cup apple cider vinegar

Combine edamame, celery and lettuce; toss.

Combine dressing ingredients; whisk until well combined. Toss with vegetables. Top with cheese and bacon bits.   Serves 6.

Tips from V:   I substitute the broccoli for the iceberg lettuce and marinate the broccoli overnight or at least several hours before.  This is a big recipe so the dressing is a LOT!   I make half recipe of everything plus I cut down the sugar.

Broccoli Salad

First time making this for me!  Except for the broccoli I used ingredients that we already had on hand. Came out good.

I threw the following together:

5 cups of broccoli (One big or two small head-ish)

8 slices of bacon, fried up to a crisp  (yummmm, the best ingredient)

1/4 cup shallots (the shallots that I had bought at the swap meet were kinda strong so I didn't put in a full 1/4 cup)

1/2 cup golden raisins (leftover from Wendell's Christmas fruitcake making)

1/4 cup sunflower seeds (what I could get out of my bag of trail mix)

This is the dressing:

1 cup mayonnaise

1 tablespoon cider vinegar

1/4 cup sugar (Came out kinda sweet.  Gonna cut down next time.)

Dd's Wilted Spinach Salad

This looks so gooooood!!

WILTED SPINACH SALAD

Adapted from Dd’s Table Talk

4 c. spinach leaves, washed; drained

2 strips bacon, chopped

1/2 c. olive oil

1 clove garlic, chopped

1/2 red onion, chopped

1/4 c. balsamic vinegar

1 TB Dijon mustard

2 tsp. agave nectar

1/2 lb. mushrooms, sliced

1/2 tsp. freshly cracked black pepper

2 hard-boiled eggs, chopped; optional

Place spinach leaves in a large bowl. Reserve. In a large skillet over medium high heat, sauté bacon, garlic and onion until crisp. 

Add vinegar, mustard and sugar. Cook about 2 more minutes until sugar is dissolved. Taste, add more sugar if desired. 

Add mushrooms and cook until mushrooms are just limp. Season with pepper. Toss with spinach leaves. Garnish with chopped eggs. 

Serves 2 entrees, 4 starters.

Dd's Taco Salad

I'm so happy that Didi's been sharing pictures of her meals with us. 

Here's her over-the-top taco salad.

Dd’s Taco Salad

Taco meat

Pico de gallo

Dried pinto beans, soaked overnight, cooked until tender

1 medium head Romaine lettuce, chopped

½ (4 oz.) can black olives, sliced or chopped

½ avocado, sliced

½ cucumber, chopped

¼ c. cilantro, leaves

½-3/4 c. cheese, shredded

Tortilla chips, crushed

Salad dressing (1/4 c. Italian mixed with 1 12 tsp. taco seasoning)

Juice of 1 lime

Onto serving plates, place lettuce. Decoratively place toppings. Garnish as desired. Serves 2.

Dd’s Pico De Gallo

2 large roma tomatoes, dice

½ small red onion, finely chopped

1 small jalapeno pepper, seeds & ribs removed, finely minced

1 small garlic clove, grated

½ c. cilantro, leaves picked

Juice of 1 lime

Salt as needed

Combine all ingredients. Allow to sit 30 minutes. Makes 1 ½ cups. 

Dd’s Taco Seasoning Mix

4 tsp. dried minced onion

2 tsp. salt

2 tsp. chili powder 

1 tsp. cumin

1 tsp. cornstarch

1 tsp. crushed red pepper flakess

½ tsp. garlic powder

½ tsp. onion powder
½ tsp. teaspoon oregano 

In a mixing bowl, combine all ingredients. Place in an airtight container. Use as desired to taco seasoning on ground beef/chicken/lamb or turkey.  Use 3 tablespoons of seasoning per 1 pound of meat.  Makes approximately 3 tablespoons.

Cleta's Quinoa and Mango Salad

Pal Cleta gave me this refreshing quinoa salad yesterday. I love the different textures and the surprising hint of curry. 

The recipe can be found here at the Hawaiian Electric site. 

Thank Cleta!!!

Ingredients:

• 1 clove fresh garlic, pressed
• 1/4 teaspoon salt
• 2 tablespoons low-fat yogurt
• 2 teaspoons curry powder
• 1 1/2 tablespoons fresh lemon juice
• 5 tablespoons light olive oil
• 2 tablespoons finely chopped fresh Chinese parsley
• 3 cups cooked quinoa, drained and cooled
• 2 large half-ripe mangoes, peeled, diced into 1/2-inch squares
• 1 jalapeno chile, seeded and diced
• 1/3 cup thinly sliced chives
• 1/3 cup roasted salted almonds, chopped
• Salt and pepper to taste

Directions:

Curry vinaigrette:
In a small bowl, mix garlic and salt until smooth. Add yogurt and curry, then stir in lemon juice and oil; whisk until the mixture is thick and creamy. Let stand 15 minutes; add Chinese parsley. Adjust salt to taste. Refrigerate until ready to use.

In a large bowl, toss the quinoa, mangoes, chile, chives, and curry vinaigrette. Top with almonds. Makes 4 servings.

Cleta's Quinoa Corn Salad

My friend Cleta made this quinoa salad and shared some with me.  SCORE!!!  So so ono and refreshing.

Thanks Cleta!

# 1: Combine and let stand 30 minutes tightly covered.  Fluff with fork.

1 cup quinoa (follow cooking directions on package or video below)

1 clove garlic, minced

½ cup olive oil

# 2: In a separate bowl, combine:

1 medium apple, chopped

½ cup raisins

2 Tbsp. lemon juice

1 can corn niblets, drained

4 scallions

¼ cup fresh basil, chopped

¼ tsp. salt

¼ tsp. black pepper

4 tomatoes, chop and seed

Combine #1 and #2 mixing gently, chill before serving.

Wendell's Shaking Beef Salad

My family is "dieting" and trying to avoid rice, so Wendell made this for dinner one night. I loved it! The meat was tender and the dressing divine!!!

Wendell found the recipe here. If you do go and check out the website, read "About SeonKyoung".  The author/cook is originally from South Korea and says that cooking saved her. 

Ingredients

1. For Marinate Beef
2. 1 lb filet mignon or Rib-eye, remove silver skin and cut into 1-inch cubes
3. 1 Tbs soy sauce
4. 1 Tbs fish sauce
5. 1/4 tsp dark soy sauce, optional
6. 1 Tbs sugar
7. 1 tsp black pepper
8. 2 tsp vegetable or canola oil
9. For Cooking
10. 1 Tbs cooking oil
11. 2 Tbs unsalted butter
12. 4 cloves garlic, chopped
13. 1 shallot, sliced
14. 3 to 4 green onions, cut halves in lengthwise and cut into 2-inch pieces
15. For Lime Dipping Sauce
16. 1 lime
17. 1/2 tsp salt
18. 1/4 tsp black pepper

Instructions

1. Combine all ingredients for marinate beef in a large mixing bowl and mix well with your hand. Cover with a plastic wrap and let it marinate for 2 hours in a refrigerator.
2. Meanwhile make lime dipping sauce by adding all ingredients together in a small mixing bowl. Set aside.
3. Heat a large cast iron skillet over high heat; add cooking oil and swirl to coat. Add marinated beef, spread as one layer so they will sear nicely. Cook 1 minute each side, or until nicely seared and cooked until your desire doneness.
4. Add butter, garlic, shallot and green onions, stir everything together and cook until vegetables got soften, about 30 seconds. Remove from heat, transfer to a serving plate and serve immediately with lime dipping sauce. Serve on a bed of tomato slices or salad for your taste.

Boiled Egg SUCCESS!

M, I did it!! I followed the instructions from Serious Eats here like you suggested . . . cold eggs into boiling water; 11 minutes for hard boiled and voilà . . . even the freshest Waimana eggs were easy to peel.



After boiling for 11 minutes I quickly soaked the eggs in an ice-water bath for around 5 minutes. They were so easy to peel that I didn't even need to do it under running water (another recommendation).

I have to show off the salad that I made. Small-kine different from the one I tossed. The shrimp was leftover garlic shrimp poke from Costco.


Here's the dressing that I used. I like it. Wendell said that he thinks he got it from Costco . . . or Sam's . . . sorry . . . he can't remember.

Tofu Salad Sauce

Around 20 years ago, I ate a most wonderful tofu salad at the home of Wendell's friend Steven. It was the sauce that made it so ono. He gave me the recipe at that time, but being the non-cook that I am, I never made it and eventually lost the recipe. 

I emailed Steven a few days ago and he immediately responded with the recipe for the salad. I only had the ingredients for the sauce on hand, but that's all I really wanted to make for now anyway. 

Tofu Salad Sauce

1/4 cup salad oil
2 cloves garlic, crushed
1/2 cup shoyu
1/2 cup green onion, finely chopped

Heat oil and add garlic. Heat until garlic browns. (Steven advised me to do this very gently, so I set the burner on low). Turn off heat and discard garlic. Add shoyu and green onion. Cool. 



Here's the rest of Steven's recipe for the salad portion.

Tofu Salad

1 1/2 blocks of tofu
1 medium onion, chopped
1 can salmon or tuna
1 medium tomato, diced

Slice tofu into cubes and lay on platter. Layer chopped onions, tomato and salmon. Refrigerate. Pour sauce over salad and serve.

THANKS STEVEN!!

Geri's Broccoli Salad

My sister Geri made this super ono salad.  I ate the left half of the container before I thought to take a picture. Here's what's left of the salad.

1 or 2 “heads” of broccoli

About 1 red onion (you can use white onions, but red is preferable)

Dried cranberries – aka “Craisins” (can substitute raisins, and some people use grapes, as many as you like)

Roasted salted sunflower seeds (as many as you like)

Crumbled bacon (about as much as you like: if you use the “Hormel Precooked/precrumbled” package, about ½ a package is plenty.

Dressing: 1 cup mayonnaise, ¼ cup sugar, 1 tbs. red wine vinegar, adjust the sugar and vinegar as needed

The dressing will make enough for about 1 ½ recipes, but the leftovers keep well in the refrigerator.

Wendell's Warabi Salad

Wendell bought this warabi maybe a week or so ago and he kept forgetting about it.  He finally made this warabi salad last night.  It was so simple yet so ono.  He followed the recipe from The Tasty Island blog, although he left out a couple of the ingredients.



He parboiled the cut up warabi and then after cooling added cucumber, tomatoes, ocean salad (he said was expensive - like 9 something a pound), and kamaboko.


He also added a lot of Pietro shoyu dressing.   It was very refreshing, and I loved the crunch.