Radish-Potato Salad

 

In case you were thinking that somehow you managed to miss Sunday's post, not to worry, you didn't.  This past week was one of those too-many-pots-on-the-stove sort of week and K2 just didn't have her *SUGAR!* together enough to get a recipe posted in time for Sunday. :/

So where were we?  Ah yes, radishes.  Crunchy, yummy, tangy delicious radishes.  Here's a quick-n-easy potato salad recipe with a summer bite you can like.

Radish-Potato Salad

1 lb boiled potato
4 large purple radishes, sliced
1/4 cup crème fraiche
2 tbsp. plain yogurt (optional)
2 tsp parsley (dried or fresh)
1-1/2 tsp dill weed

Peel and cut your potatoes into bite-sized cubes.  Boil until fork tender.  Drain and set aside.

Clean and slice your radishes.  I cut my radish slices in half to make them more bite-sizey.

Mix everything in a bowl and serve.

NOTES

Purple radishes tend to be a bit sweeter and less tangy than red ones. So if you want more bite, use red ones instead.

I used small fingerling potatoes for part of mine (mostly because I didn't have enough baking potatoes) and they work just as well, already being of a one-bite size.

If you want a thinner sauce coating, add in the yogurt or a tidge of milk.  I liked my sauce to be thicker so did not thin it out.

Crème fraiche is a super super super thick soured cream.  You can regular sour cream in lieu of crème fraiche if you can't find it, though most grocery stores will carry in the dairy area (yes, I said dairy area).

Good and Good for You: Radishes

I love radishes.  They're super crunchy and have a nice bite to them.  They have a cool (as in refreshing) peppery flavor and come in white, red, and purple varieties, with the latter being a sweeter version than the former.  They add a nice touch of color to any dish as well as a not-so-subtle kick.  I’ve always enjoyed them in salads or just as a nibble-on snack but what I never realized was just how good they are for you.

RADISHES

Radishes are considered among the most nutritious of root veggies.  Radish is available year-round (with peak seasons in winter and spring) and both the root and the leaves are commonly eaten as vegetable or in salad, stir fry, curry, or soup.  They can be eaten raw or cooked. 

Radish leaves are also edible and contain more Vitamin C than the root does.  I saw a recipe for a radish leaf pesto that I’ll have to whip up for you the next time I get to the Farmer’s Market to get some fresh ones.

What else does it have going on?

Radishes are rich in folic acid and anthocyanins (powerful antioxidants) in addition to Vitamin C.  This combination of nutrients is considered very effective in the fight against oral, colon and intestinal cancer.

Because of its low caloric and high water content, radishes make an excellent addition to a dieter’s plan.  They keep you feeling full longer without having to eat a lot.

Radishes are a natural diuretic which makes them effective in fighting off and/or preventing urinary tract infections. Radish juice helps to soothe the digestive system and detoxify the body.

Because radishes also contain zinc, B vitamins, and phosphorus, all of which are effective in treating skin disorders (like dry skin and rash).  One place I read said you can mash raw radish and use it as a refreshing face mask.

Radishes are also a decent source for calcium so good for bone strength and health.

Wow, so much good stuff packed into one small package.  As always, if you haven’t given them a chance, you should.

Sweet Potato-Beet Bake

 

HAPPY MOTHER'S DAY!

Yeah, so even though it's Mother's Day, this recipe was one of Dad's requests...but we made for our MD celebration dinner so it all worked out.

Once again, made a trip to the Farmer's Market to pick up some gorgeous still-on-the-stalk beets and fresh-from-the-ground sweet potatoes.  Makes a deliciously starchy side for any celebratory dinner.

Sweet Potato-Beet Bake

2 medium sweet potatoes
2 large beets
3-4 tsp olive oil
1/8 tsp cinnamon
2 slices turkey bacon, cut into small pieces
1/2 medium onion, thinly sliced

Peel and cube both the raw sweet potatoes and beets. Cut into 1/2"-3/4"cubes.

In a medium bowl, mix sweet potato and beet cubes with 1-2 tsp olive oil.  Really only need enough to just coat them.  Add cinnamon and stir well.

Line a cookie sheet with parchment or baking paper and spread the oiled veggies on the sheet.

Bake for 30-35 minutes at 350 degrees, or until beets are fork tender.  The beets will take a tidge longer to cook than the sweet potatoes.  You can always cut them smaller than the sweet potatoes so that they cook faster.

While those are baking, in a small skillet cook the bacon pieces over medium-high heat until more crispy than not. 

In another small skillet, cook onion slices with 1-2 tsp olive oil over medium-high heat, stirring frequently to keep them from burning.  Will take 15-20 minutes for them to brown and start to caramelize.

When the beets and sweet potatoes are baked, the onions browned, and the bacon crispy, mix them all up in a medium bowl and then serve. 

Sugar Snap Peas with Lemon and Basil

Was over at the parentals (aka "Rents") for dinner on Sunday and my mom showed me a yummy-looking recipe for sugar snap peas.  In a matter of cosmic coincidence, I had just bought some sugar snap peas at the Farmer's Market on Saturday and was wondering what to do with them.  Wondered no more.

The lemon brings a nice freshness to the peas and the basil is not an addition I would have thought of, but loving everything basil, I was most pleased with the dish...and ate them all myself...in one sitting.

Sugar Snap Peas with Lemon and Basil

1 tsp olive oil
1/2 lb (8 oz) sugar snap peas, fresh
1/4 cup fresh basil, coarsely chopped
1/2 tsp lemon rind, grated
1/4 tsp white pepper
1/4 tsp salt
dash of fresh lemon juice
lemon wedges, for squeezin' garnish

In a medium size skillet, heat olive oil over medium heat.  Add in fresh snap peas and stir-fry for 2-3 minutes, or until crispy tender.

Add in chopped basil, lemon rind, salt and pepper.  Mix well and add in a squeeze of fresh lemon juice.  Cook for an additional minute or so and then remove from heat.

Serve with lemon wedges on the side.  Mmmm, refreshing and delicious.

Makes 2 servings...or one if you are piggy like me.

Drink Up, It's Cucumber

 

Yes, they are not just for salads anymore.  Here are a couple of ideas for some refreshing cucumber beverages to cool down with on warm days.

Cucumber-Apple Smoothie
(on right in photo)

1/2 cucumber, peeled and chopped
2 granny smith apples, peeled and chopped
1 tsp water or crushed ice
sprig of mint, optional

In a blender or food processor, mix together the ingredients.  Pour into a pint glass (or two highball glasses).  Will be thick and frothy, but you can cut with a dash of sparkling water, or vodka.  Garnish with cucumber spears.

Pimms Spritzer
(on left in photo)

1 oz Pimm's No. 1 Cup
2-3 slices of cucumber
2-3 slices of apple
Ginge Ale or Sprite

Half fill a 16 oz glass with ice.  Pour in Pimms, add cucumber and apple, then top with soda.  Give a quick mix and enjoy.

NOTES

If you aren't familiar with Pimm's No. 1 Cup, it's a British liqueur based on gin that has a blend of spices and citrus in it.  It's thickish and red-brown in color.  It mixes well with lemonade or champagne, or in this case soda and fruit/veggie.

Good and Good for You: Cucumbers

 

I love cucumbers, I love their crunch and their light taste.  Always makes a great addition to any salad, but other than that, I didn't know much about them...until now.

CUCUMBERS

Did you know that the cucumber is a member of the squash family?  Cucumbers are native to India and Africa and have been cultivated for over 4,000 years.  The Egyptians introduced them to the Greeks and Romans.  By the 9th century, they made their way to France.  By the 14th century they were introduced to England.

From the Middle Ages until sometime in the late 17th-early 18th century they were actually considered a slightly unhealthy vegetable, due mostly to their tendency to be fairly indigestible and to cause flatulence.  In truth, they don't have a high food value, contain only negligible amounts of vitamins and minerals, but on the plus side, they also contain no fat, no sodium,and no cholestol.

So why are they good for you?  Because they contain up to 96% water, they are thirst-quenching AND refreshing.  Ever wonder where the saying "cool as a cucumber" comes from?  It's because the interior of a cucumber runs 20 degrees cooler than the air outside.  It's high water content also makes it a hydrating food that prevents drying of the skin (aka wrinkling!) and can help remove toxins that lead to aging.

Cucumber juice has been used throughout the ages in cosmetics for softening and whitening the skin.  During the English Regency (and even today), a cucumber tonic was used to try to remove freckles which considered an unfortunate blemish of the skin (which is ridiculous because freckles are wholly adorable). One of the few minerals cucumbers contain is silica which is necessary in keeping a healthy complexion.

Similar to aloe, you can use cucumber juice to provide immediate cooling relief for cuts, small burns, and skin conditions.  If you puree the whole vegetable, it can be used as a face mask or rejuvenating poultrice.  That's why people put cucumber slices on their eyes, to help remove puffiness and redness from being tired.

Cucumber mixes really well with other juices and provides a nice refreshing addition to any beverage which makes them the perfect go-to veggie for a hot summer day. In fact, I'll be bringing you some beat-the-heat inspired combinations for you to try.

Until then, stay cool.

"Khan" Cakes (aka Corn Cakes)

In preparation for the upcoming release of Star Trek: Into Darkness, some friends and I decided to have a Star Trek sleepover this weekend.  In case you were wondering, the answer is No, you can never be too old for a sleepover.  In honor of the occasion, we donned our finest Vulcan ears and indulged in some Star Trek-themed eatin's.

My cousin whipped up some delicious "Khan" Cakes for the occasion and since I'm still rolling with a spring veggie theme, I asked if she'd mind if I shared the recipe with you all and I grabbed some off-the-cuff photos.

For those who are not dedicated Trekkies, but fans of Earth-grown corn, I think you'll enjoy these just the same.  The sweet taste of the grilled corn goes really well with the fresh basil.  Not a combo I've tried before but now I'm hooked.

"Khan" Cakes
(aka Corn Cakes)

3 ears fresh grilled corn
1 (6 oz) pkg buttermilk cornbread mix
2/3 cup water
1/4 cup fresh basil, chopped

Husk your ears of corn and wrap them each in aluminum foil with a dab of butter.  Cook them on a grill over medium-high heat for 10 minutes, turning every 2 minutes for even cooking.

Remove from grill and unwrap from foil.  Let them sit for a minute to cool while you prepare the batter.

In a medium size bowl, combine the cornbread mix and water until smooth.  Fold in the fresh basil, then set aside.

With a knife, cut away the kernels from the ears of corn and add to the batter mix.

 

Pour about a 1/4 cup of batter for each corn cake onto a hot, lightly greased griddle.  You want to set your griddle on medium-high for this.

Cook the corn cakes for 3-4 minute per side, or until the top bubbles up and the edges look cooked.
 

Remove when both sides are golden brown.  Ready to eat!

NOTES

If you don't have a grill, you can boil the corn, but I would recommend grilling if you can.

Boiling corn will actually leach some of the flavor from the veggie and you don't want to miss out on the sweet grilled taste of the corn.  A better alternative would be to microwave the corn instead.  Just wrap the corn in some waxed paper and cook on high for about 2-3 minutes.

Want to send a shout out to Dana and Mike for being excellent Federation hosts and to Jen for coming up with the recipe to share!  Eat Long and Prosper, my friends.