now it's my turn for some side dishes! i went a little healthy & very delicious. well, two out of three were super delicious. more to come on that...
this creamy mayo-less mustard-based potato salad might be my new cookout staple. delicious red potatoes, crunchy green onions, & creaminess from almond milk. perfect!
creamy mustard potato salad
found on: pinterest
original recipe: dr. oz show
{which i didn't notice until just now.
don't judge until you try it!}
2 lb red potatoes, unpeeled, washed, & sliced not too thinly
1/2 c unsweetened almond milk
3 T dijon mustard
1 T stone ground mustard
1/4 c white wine vinegar
1/4 c evoo
3 green onions - greens chopped not too thinly, whites sliced thinly
salt & pepper
1. boil potatoes in salted water until fork tender. the time will depend on how small the potatoes are & how thinly you sliced them. check at 10 minutes. it might take 15 to 20. drain & remain in the warm pot.
2. meanwhile, prepare the sauce. in a small bowl, whisk together milk, mustards, & vinegar. slowly drizzle in oil until completely incorporated. add green onion whites, salt, & pepper. mine separated when i was no longer stirring. it worked out just fine. whisk just before pouring over potatoes.
3. after draining the potatoes & while still hot, pour the sauce over the potatoes. very very gently fold the potatoes to get them covered. the potatoes will soak up some of the deliciousness & form a thicker sauce from the potato starch. so let it sit for at least 20 minutes.
4. you can serve it at this point or chill until ready to serve. of course, give it a taste!
for my healthy side #2, i decided to make another dish i found on pinterest - avocado white bean hummus! sounds so delicious, right?? wrong! it was so not good. i tried & tried & tried everything i could think of to balance out the bitterness & non-deliciousness.
you know how to fix nasty avocado & white bean hummus? get two cans of chick peas & toss them in a food processor. add a significant amount of lemon juice, very good evoo, some minced garlic, a good portion of salt, a couple teaspoons paprika, a pinch of cayenne pepper, & make regular hummus! if you want to, you can throw a couple of spoonfulls of your gross avocado & white bean hummus in there just so you don't feel like it was a total waste. but that last part is purely optional. #fail #regularhummusisstillthebesthummus
& for my final dish, my favorite honey beer bread! it's my trusty go-to recipe. it's super easy, super delicious, goes with just about any meal & you probably have all of the ingredients in your house right now. i had a minor panic attack when i went to make it, as my original blog post about it just linked to the original recipe instead of actually typing it out & the linked website was down for days! but don't you worry, friends, after searching & searching, i found it! so here it is with my little tweaks:
my favorite honey beer bread
originally found: oh sweet day!
found again: tasty kitchen
3 c flour
{this time i did 2 c all-purpose & 1 c whole wheat
& it turned out just as delicious!}
2 T sugar
1 T baking powder
1 tsp salt + another 1 tsp to sprinkle on top
2 T honey
1 12 oz beer, any flavor has worked great
1/2 c butter, melted & divided for three purposes
1. in a bowl, whisk together flour, sugar, baking powder, & 1 tsp salt.
2. spray a 9"x5"x3" loaf pan with cooking spray. pour a little bit of the butter {say 1/4-ish of it} into the bottom of the loaf pan.
3. in a separate small bowl, stir together honey & beer & about 1/2-ish of the butter. you might want to heat the honey up for just a few seconds to make it easier to stir. mix this into the flour mixture until just combined.
4. spoon the bread batter into the prepared loaf pan. top with the remaining 1/4-ish melted butter. & sprinkle with the remaining 1 tsp of salt.
5. bake at 350 for 50-60 minutes or until the top is golden brown & a toothpick comes out clean. good luck not eating all of it right now :)
happy spring cookouts!
love love,
kjp.
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