Showing posts with label cool summer salad. Show all posts
Showing posts with label cool summer salad. Show all posts

Tuesday, June 23, 2015

Tips for Making Low-Carb Cauliflower Potato Salad by Cleo Coyle #lowcarb #keto


With cookout season upon us, Marc and I are craving cold, creamy potato salad. We usually use baby reds and baby Yukon Golds for our salad. These varieties have thin skins, which we don't have to peel, and the different colors look pretty on the plate.


This summer, however, we're cutting back on carbs, so I gave the classic mock potato salad (using cauliflower) a try. 

Replacing starches like potatoes and rice with cauliflower is a smart trick for low-carb eaters, and my fellow mystery writing cook, Victoria Abbott, brilliantly blogged about the finer points of this switcheroo last year...

To get Victoria Abbott's recipe for mock rice, 
using our friend Mr. Cauliflower head, click here.

Last week, Daryl Wood Gerber (aka Avery Aames) shared news in a personal post about her husband's need to cut down on carbs, and I look forward to upcoming recipes from her, as well.

Today's recipe is based on what Marc and I like. You can easily tailor it to what you like. So let's get cooking...



Cleo Coyle's Tips for making...


Low-Carb Cauliflower "Potato" Salad

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

If you are planning to switch cauliflower for potatoes to create a mock potato salad, there are some tricks to getting the best results. In this recipe, I share what I've learned with you. 


Does it taste exactly like the real thing? No. But it's close. And if you or your loved ones are looking for a creamy, crunchy, low-carb side or salad for a summer meal, this one is definitely worth a try. May you...

Eat with joy and in good health!

~ Cleo


To download this recipe in a free PDF document that you can print, save, or share, click here.

http://www.coffeehousemystery.com/userfiles/file/Cauliflower-Potato-Salad_Cleo-Coyle.pdf
For the free PDF
of this recipe,
click here.




Makes 8 to 10 servings

Ingredients:


1 large head of cauliflower, cut into small pieces

2 eggs, hard-boiled and chopped

3 stalks celery, chopped

3 tablespoons chives or green onion, chopped (if you like the taste of onion, try adding chopped red onion, as well)


1 - 3 teaspoons yellow or Dijon mustard (more or less, to your taste)

1/3 to 1/2 cup mayonnaise (more if needed) 

1/4 teaspoon table salt or 1/2 teaspoon
       coarsely ground sea salt or pink salt 


1/8 teaspoon freshly ground black pepper

1 - 2 tablespoons dill or sweet relish 
(While I don't add relish to my potato salad, I find dill relish works very well in my cauliflower "potato" salad, bringing crunchy, bright, and tangy notes!) 

Paprika or a peppery spice blend for garnish


-----------------------------------------------------------

Directions:


COOK BUT DO NOT OVERCOOK - Steam your bite-sized cauliflower in a basket until fork tender. Be sure to stop the process before you smell the cauliflower cooking—this means you’ve cooked it too long and your cauliflower will have a stronger veggie taste. If done right, and you don’t cook it too long, your mock potato salad will taste close to real potato salad. If you don’t have a steamer basket, you can boil the cauliflower as you would potatoes or use a microwave-safe bowl (add a bit of water before microwaving). However you decide to heat it, simply be careful to test it frequently with a fork to prevent overcooking.

COLD SHOCK - Immediately shock the cauliflower in a bowl of ice water to stop the cooking and prevent it from becoming mushy. 


DRY IT OUT - The biggest issue with using cauliflower in place of potatoes is the texture. If the cauliflower is mushy OR if you fail to dry it out after cooking, you will not have the texture needed for a decent mock potato salad. That's why you must drain the cooked cauliflower very well and dry it out. Set the cooked cauliflower in a colander over a bowl and place it uncovered in the refrigerator for around 4 hours or (even better) overnight. This is something I do for regular potato salad, as well. It’s an incredibly easy step that uses the arid environment of the fridge to help dry out your cauliflower (or potatoes) and create the best texture for the salad.

TOSS - Toss the chilled, refrigerator-dried cauliflower with the chopped hard boiled eggs, celery, and chives or green onion (and chopped red onion if using). In a separate small bowl blend the mayonnaise, mustard, salt, pepper, and (if using) dill or sweet relish. Toss the cauliflower mix with the mayo dressing. Taste and add more mayo, salt, and/or pepper to your liking. If desired, garnish with paprika or a peppery spice blend.

CHILL - Chill very well before serving. Once again, I suggest keeping the salad uncovered in the fridge to prevent the cauliflower from becoming mushy. Chilling is another key to helping the cauliflower remain in its potato disguise. Be sure to serve the salad cold.





http://www.coffeehousemystery.com/userfiles/file/Cauliflower-Potato-Salad_Cleo-Coyle.pdf

Click here for the free PDF
of this recipe, and...
May you...



Eat with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here. * Follow me on twitter here
Learn about my books here

* * * *


Thanks to American University Magazine
in Washington, D.C.
for featuring us
in their Spring Issue...

To see the article online,
click here for the free magazine app
or

click here to read
the Cleo article and enjoy!


******************



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 

* * *

Once Upon a Grind:
A Coffeehouse Mystery


* A Best Book of the Year
Reviewer's Pick - King's River Life

* Top Pick! ~ RT Book Reviews 
* Fresh Pick ~ Fresh Fiction 
* A Mystery Guild Selection

* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
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Thanks for stopping by the Kitchen! 

Cleo



Tuesday, July 29, 2014

Easiest Summer Salad Ever and Results of Favorite Cookout Foods Poll from Cleo Coyle




Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Have you ever wondered where the phrase "cool as a cucumber" came from? 

The inside of a cucumber is 20 degrees cooler than the outside. Too bad we can't claim the same advantage on these sweltering summer days! Marc and I do the next best thing, we eat them like crazy. 

Crunchy, cold cukes are supremely satisfying in summer. Their B vitamins make them a great pick-me-up food. They're also hydrating. And staying properly hydrated is a real health concern these days, not only in summer but year-round. 




Apparently, the Roman Emperor Tiberius insisted on cucumbers daily during summer and winter. The Romans used greenhouses to provide it for him every day of the yearBelow you'll find one of our favorite ways to put it on the table...


Cleo Coyle's
Cool as a Cucumber 
Summer Salad

If you like buttermilk Ranch dressing but never have buttermilk on hand and don't want to use bottled dressing, try this super-fast creamy, cool, and crunchy salad. It pairs beautifully with grilled meats and fish, making it a fantastic salad for summer cookouts. And speaking of cookouts, scroll down for the results of my Cookout Foods Poll that many of you took last week. May you eat with the joy of summer! 

~ Cleo


Yield: About 4 servings


Ingredients

2 medium to large chilled cucumbers
1 small red onion (or 1/2 a medium to large red onion)
3 (or so) tablespoons cold sour cream (*see my note)
Fresh dill 
Salt and pepper (to your taste)


* CLEO NOTE: You can substitute crema Mexicana or creme fraiche for this recipe, but do not use yogurt, which is too tangy. The sour cream provides a sweeter, creamier flavor that (combined with the dill) mimics a lovely buttermilk Ranch dressing, but without the fuss of lots of ingredients, including buying buttermilk, which some folks have told me they have trouble finding these days. I hope you enjoy it!

Directions: You can either peel the skin from the cucumbers or keep the skins on for extra fiber. (See a great use for cucumber skin in my tips below.) Cut the cucumbers into thin slices. Cut the red onion into thin slices. Toss both well with sour cream and the fresh dill. Salt and pepper to taste. White pepper (used sparingly) makes a pretty presentation. Garnish with a bit more fresh dill.




CLEO'S COOL 
CUCUMBER TIPS!



* SUNBURN SOOTHER

Use the skin of a cucumber to sooth your sunburn or skin irritations, the same way you would use aloe for sunburn. 





Cleo and her (home office) 
Cucumber Spa





* EASY, SOOTHING SPA TREATMENT - Place a slice over each eye. The cool feel of it is incredibly soothing, the scent is lovely, and the anti-inflammatory properties help reduce puffiness.

* HANGOVER CURE - Because cucumbers have B vitamins and electrolytes, they can restore the nutrients you need during sleep. So if you've had a few too many cocktails, eat cucumbers before going to bed. By morning, the intensity of any hangover headache will be reduced.



Mr. Fellows appreciates 
the Hangover Cure.





* HEALTH BENEFITS: The fiber in cucumbers helps us eliminate toxins from our bodies. They relieve bad breath, help fight some forms of cancer, promote joint health, and reduce cholesterol. The potassium and magnesium also help regulate blood pressure, and cucumber juice has been found to be beneficial for diabetic patients (it contains a hormone needed by cells of the pancreas for producing insulin). Read more here.



And now...




CLEO's
SUMMER COOKOUTS 
POLL RESULTS!


As our blog follower "Jen" put it in the comments last week, "Nothing beats summer BBQs!!!"  Many of you had the same happy reactions to my poll.

You can see the original blog post and poll by clicking here. Now here are the final results of your voting...


What 4 items are a MUST 
for your summer cookouts?



Out of over 500 votes cast, 
you chose the following Top 4 foods...


#1 Burgers (beef, lamb, turkey, or veggie)

#2 Sweet Corn on the Cob

#3 Potato Salad

#4 Watermelon


And here is how you ranked 
the other foods in the poll...


(#5) Hot Dogs  (#6) Steak  (#7) BBQ Baked Beans 

(#8) Chicken (#9) Ribs (#10) Beer 

and finally (#11) S'mores 



* * *

Your "other" suggestions
for cookout foods included...

BRATS - Anne Lovell, Elaine Klingbiel, Deborah, and B.E. Sanderson all mentioned bratwursts. 

And Deborah added:  “…here in Ohio, we are big on grilling bratwurst. Hey, at least I didn't go with goetta - no one outside this area even knows what that is. :)”

TURKEY BRISKET IN THE SMOKER - Stephanie Jones said: “I like turkey or brisket in the smoker for the day, and those amazing aromas that trigger hunger. Also, a fruit skewer of whatever is in season…”

BRISKET AND PORK LOINS - Kitty said: "We love to put them on the back of the pit and let them smoke.”

Donna E had a great suggestion: “…one of our favorite grilled meals at home is chicken marinated in Italian dressing & then grilled.”

Grandma Cootie has a favorite, too: “…can't leave out my son's wonderful special baked potatoes. Slices and seasons them, cooks up a little crisp bacon to add while serving - yum. Everything is better on the grill.”

Helena Georgette likes to cook more than one meal on her grill. “My Santa Maria Tri Tip & Santa Maria Beans are very good for summer grilling.”

Joyce Tremel said: “…If I'd have had a fifth choice it might have been ham barbecues with Isaly's Chipped Ham.”





Cynthia E. Blain – “…we do love lobster steamed in a pot ON the grill along with plenty of steamer clams from Maine or Cape Cod and many times we do a Clam Boil with the potatoes, onions, Portuguese sausage or Kielbasa, along with the clams. Nothing like a real New England Clam Boil. We also make homemade clam chowder and clam fritters to go along with almost every cookout/BBQ….” (Wow! Count me in, Cynthia! - Cleo)


  

* * * 


And many of you 

shared lovely memories...




Dotty Kelley – “When I was a kid we used to summer on Cape Cod. There was a great farm stand on the way that sold the sweetest sweet corn ever. We always stopped there and bought dozens of ears for our first cookout. Great memories of family fun and summer grilling.”

PlumGaga – “…I'm a corn snob, so in an ideal world, the water would be put on to boil before the corn was picked from the garden. These days I reluctantly settle for the freshest from the farm stand.”

Ronna Lord - “…the potato salad is a definite must. It's my mom's recipe from years ago and everyone loves it and the memory of mom/Grammy/great Grammy!”

AnnMarie Green – “4th of July was like a big family reunion when I was growing up. It was the best picnic ever…and for dessert a cup of coffee with a plate full of cakes and cookies!”

Debra Carmichael – “We love grilling out…My husband is retired Army and even stationed in Alaska we cooked out in the winter.”


Carol Summers-Kolber – 

“My favorite cookout was the summer before my husband passed away. All the family was there and some of my adult kid's in-laws too. We cracked open a bottle of wine that my granddaughter had corked in her summer apprenticeship to a vineyard and toasted each other. My son-in-law did the grilling and we all contributed the side dishes. We ate outside under the huge maple tree in the backyard while various family pets chased each other and the younger kids around the yard. We all knew my husband did not have much time left because of his illness and it remains one of the best days of summer past.”



Thank you, Carol, and all of you for
sharing such beautiful memories!

XOXO  ~ Cleo


* * * 

Finally, the most 
important ingredient of all...

ANN*H – “The only thing I would add to this list is family and fun : )”

Connie Stein – “plus…swimming pool and family and friends…”

Diane Snow – “The most important ingredient is ‘Family and Friends’ (including the 4 leg variety)!”





Eat with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.





To view the
Coffeehouse Mystery
book trailer, click here.
 








Countdown to
Release!
 


Next Tuesday
August 5

The hardcover
bestseller comes to
paperback...


*Starred Review ~ Kirkus
"Top Pick" ~ RT Book Reviews
"A highly satisfying mystery" - PW


Billionaire Blend
A Coffeehouse Mystery

This culinary murder mystery features
more than 30 delicious recipes, including
secret "off the menu" coffee drinks.
Read (and eat) with joy!



***

The Coffeehouse Mysteries are bestselling
amateur sleuth murder mysteries set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 

Download a Free Title Checklist
(with mini plot summaries)
by 
click here.



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Monday, August 13, 2012

Got Steak Leftovers?

My parents were never big meat eaters. They weren't vegetarians, but my mom cooked a lot of meatless meals. As these things happen, I was a big fan of steak. For reasons I still don't understand, when my mom made steak, there were always leftovers. That almost never happens in my house! What I loved almost as much as steak, was the dish Mom made the next day with the leftovers. I always looked forward to it.

Now while I don't often have leftover steak, I am prone to throwing everything in the fridge on the grill. Well, while it's hot, I might as well cook some extra things for the next few days, right?



This salad was made with a flank steak, but any cut will do. The key is to slice it thin. The salads my mom made always contained onions and pickles. Capers if she had them. But the point is to use what's on hand. I added red pepper. Cucumbers are good, even cherry tomatoes.

To jazz it up a little, make a vinaigrette or Italian dressing, pour it over the ingredients and allow them to sit for an hour or longer before eating. Shh, I won't tell anyone if you use your favorite store-bought dressing. I bet Rochelle Staab's Raspberry Vinaigrette would be delicious on it!

It's quick, easy, cool on hot days, and feels like a fresh new dish instead of leftovers. Serve leftover corn, green beans or baked beans on the side. They might not even notice that they've seen them before.

Mom's Steak Salad

1 leftover steak
1/4 cup thinly sliced onions
1-2 thinly sliced pickles
1/2 red pepper, thinly sliced
1 teaspoon capers

Vinaigrette

1/4 cup olive oil
3 tablespoons balsamic vinegar
2 pinches Fine Herbes
1/2 teaspoon salt
pinch of pepper or to taste


Slice steak as thin as possible. Slice strips into bite-sized pieces. Combine with other ingredients. Whisk together the vinaigrette ingredients and pour over the salad. Refrigerate for one hour or longer. Remove from refrigerator about 1/2 hour before serving to bring to room temperature. Toss and serve.