Red skinned potato salad (Keara)
INGREDIENTS
- 2 pounds clean, scrubbed new red potatoes
- 6 eggs
- 1 pound bacon
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cups mayonnaise
- salt and pepper to taste
DIRECTIONS
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
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Yummy Rice (Jess)
2 tbsp butter
1 tbsp olive oil
1/2 cup diced onion
3/4 cup long-grain rice (I use organic jasmati)
1/4 cup orzo
2 cups chicken broth
salt and pepper to taste
Melt the butter in a skillet over medium heat. Add the onion and sautee about 3 minutes. Add the rice and orzo and sautee until lightly browned and the rice takes on a transluscent quality. Add in the broth, salt and pepper. Bring to a boil then reduce heat and simmer until done (about 15-20 minutes).
I also did 2 cloves of crushed garlic with the onions, then added some suateed portobello mushrooms (with about a tbsp of mushroom “juice”) right before the broth. So yummy! You really can make it however you want.
