Zahirah's World » parsley

Wild Rice Salad

Holly — Sat, 09 Jan 2010 12:24:42 +0000

I absolutely love wild rice, and brought back two bags from our last trip to the US. Rather than cooking it up as a hot side dish, I decided to make a quick salad.

Ingredients:

1 cup Wild rice
handful of Almonds, crushed
2 Tomatoes, diced
fresh Parsley
1 stalk Green onion, sliced
8 fresh Mushrooms, sliced

Preparation:

Cook the rice according to the directions on the package (time varies according to type of wild rice). Strain if needed, and chill.

Once chilled, add the other ingredients and dress with olive oil, salt, and pepper. Add lemon juice or balsamic if you choose.

Enjoy!

Wild Rice

Garlic-Parsley Potato Salad

Holly — Sat, 24 Oct 2009 23:00:35 +0000

I just added a new ingredient (garlic!) to this recipe I’ve been loving for years, and it came out great!

Ingredients:

4 large Potatoes, boiled and cubed
3 cloves of Garlic, pressed
1 bunch of fresh Parsley, finely chopped
2 Eggs, boiled
Juice of 1 lemon
Olive oil
Salt, Pepper to taste

I start off by boiling the potatoes and eggs, then cooling them off in the fridge or freezer. Once the eggs are cool, I peel them and separate the yolks from the whites. The whites go in with the potatoes and the yolks I mash, adding the lemon juice, olive oil, garlic, salt, and pepper. Then I add this “sauce” to the potatoes and egg whites.

This is a great side dish for the summer. Yesterday was hot and humid, until it started pouring rain at night.

Enjoy!

Update:

Calamar gave some great suggestions in comments, so I’m adding them in English…First, to steam the potatoes rather than boiling them, which is a GREAT idea, and much healthier. BTW, did you all know potatoes are high in iron?

Also, to use “old” potatoes, which are more “buttery” and absorb the flavors better. And for those of you who aren’t garlic fiends like we are, Calamar suggests adding the crushed/chopped garlic in olive oil the day before so the flavor isn’t so strong.

Thanks Calamar!!

Potato

Plant Happy

Holly — Sun, 18 Oct 2009 12:11:14 +0000

Last Sunday we went to the botanical garden here in Buenos Aires, and I think I got hit by plant fever once again. Sometimes, I think I don’t realize how much I miss having a garden, though we do have some houseplants in the apartment and on the balcony.

On Friday, I picked up two tomato plants, a basil plant, and a curly parsley plant. One of the tomato plants already has flowers on it. I potted them up and put them out on the balcony. So excited!

I just had to share…

Creamy Garlic Soup

Holly — Sun, 11 Oct 2009 12:38:26 +0000

The other day, I came across this recipe on 101 Cookbooks while reading my feeds, and couldn’t get it out of my head while I was on the computer. I ended up having to go into the kitchen and just make it for dinner.

My only substitutions were oregano and parsley for bay leaves, sage, and thyme, because I didn’t have any of those three at home.

The other thing I did differently was to not strain the garlic pieces out of the broth, so I ended up giving it a quick blend at the end, which made it frothy and light. Also…it didn’t thicken up at all on its own, so I had to add some corn starch mix to thicken it up a bit.

Since we don’t do baguettes, I served it on top of pieces of homemade rye-caraway bread. Yum. The caraway gave a nice aroma to the whole dish. We both loved it. It was light and creamy.

Enjoy!

Mediterranean Chicken Breasts

Holly — Tue, 15 Sep 2009 22:17:11 +0000

Lunch today was this recipe, with the following substitutions:

Oregano for Italian seasoning
Green onion for green olives (I know, weird substitution)
Soft goat cheese for sour cream
Red wine for white wine (which adds a horrible color, but I never have white wine at home)

And the milk I just left out. For the water, I used some leftover water I had used in the morning to rehydrate some sun dried tomatoes.

Enjoy!

Garlic/Parsley Potatoes

Holly — Sat, 12 Sep 2009 01:28:29 +0000

This is Agustín’s specialty, in some form or another: papas a la provenzal. Usually, fried potatoes with garlic and parsley. Last night, he steamed the potatoes first, then sautéed them in a bit of oil with garlic (in industrial quantities) and parsley. YUM! And yes, we ate all of these potatoes. Accompanied by grilled chicken breast with lemon juice.

Potato