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Calling all carb-conscious eaters! Here is a recipe that will satisfy your craving for potato salad without all the extra carbs.
Cauliflower Potato Salad
1 large head Cauliflower (cut into small florets)
2/3 cup mayonnaise
1 tablespoon Apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup onion (finely chopped)
1/3 cup celery (finely chopped)
2 large eggs (hard boiled, chopped)
Put the florets into a large pot covered with water, add 1 teaspoon of salt to the pot and simmer until very tender, about 5 minutes, drain well.
Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, salt, and black pepper, until smooth. Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with fresh chives and additional paprika.
Hint: A 1-cup serving only has 6 grams of net carbs. This is also a gluten free recipe.
This salad is great to take to a picnic. Your family and friends will be surprised how delicious it is.
This second recipe will also be a real crowd pleaser. It goes well with any meat selection you choose for dinner.
Roasted Potatoes with Paprika Mayonnaise
2 pounds red potatoes, cut into 1/2 inch cubes, keep skins on
2 tablespoons unsalted butter, melted
1 cup mayonnaise
1/4 cup white vinegar
1 tablespoon paprika
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 of a shallot, finely chopped
salt and pepper to taste
Preheat the oven to 450 degrees.
Bring a large pot of salted water to a boil. Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry well. Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using a spatula. Roast until brown and crispy, 30 to 45 minutes, tossing halfway through the cooking process.
Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots. When the potatoes are done roasting, toss them with half of the sauce and save the rest for dipping. Taste and adjust the seasonings as needed.
Hint: This is a gluten-free recipe. Also, when making the sauce, start with just 1 teaspoon of sugar. You might have to thin the sauce a little. Just add some water to thin it out and check your seasonings after doing so.
You can make this dish ahead of time. Make the sauce ahead to let the flavors mesh, then refrigerate your cooked potatoes until ready to use. Bring them out and let sit to room temperature.
The last time I made these, the whole tray went in the blink of an eye.
-Pamela Rolley
Chickpea Salad is loaded with crisp cucumbers, juicy tomatoes, creamy avocado, feta cheese and chickpeas or garbanzo beans -- fresh, healthy and protein-packed!
Chickpea Salad Recipe
Servings: 6 side salad servings
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice from 1 large lemon
1 garlic clove pressed or minced
1/2 teaspoons sea salt or to taste
1/8 teaspoons black pepper
1 1/2 cups cherry tomatoes halved
1 English cucumber halved and sliced
15 ounce can chickpeas or garbanzo beans, drained, rinsed
1/2 medium red onion thinly sliced
1 avocado sliced
1/4 cup cilantro or parsley chopped
4 ounce feta cheese crumbles
Combine the olive oil, lemon juice, garlic clove, salt and pepper in a small bowl.
Combine remaining chickpea salad ingredients in a salad bowl, add dressing and toss to coat.
This Breakfast Fresh Fruit Tart has a granola crust filled with thick Greek yogurt, and topped with a colorful sunburst of fresh, juicy fruit.
Fresh Fruit Breakfast Tart
Yield: 6 servings
1 1/2 cup old fashioned oats
1 cup mixed chopped nuts and seeds (I used almonds, pistachios, walnuts, and sesame seeds)
5 tablespoons butter melted
1/4 cup honey
1 teaspoon vanilla extract
3 cups Greek yogurt
1 tablespoon lemon juice
Zest of one lemon
3 tablespoons maple syrup
Assorted sliced fresh fruit for topping (I used strawberries, kiwi, blueberries, blackberries, raspberries, and bananas.)
Set oven to 325 F.
Mix the oats, nuts and seeds, melted butter, honey and vanilla together in a bowl until everything is thoroughly coated.
Press the mixture into a greased 10" tart pan with a removable bottom (or a pie plate). Use a measuring cup to help press the granola evenly across the pan and up the sides.
Bake for about 15 minutes, until lightly golden. Let cool. You can make the crust ahead if you want to and fill it the next morning just before serving.
Mix the Greek yogurt, lemon juice, lemon zest, and maple syrup in a bowl.
Fill the tart with Greek yogurt filling, and smooth out evenly.
Arrange the fresh fruit of your choice on top in a sunburst pattern.
Serve immediately.
Note: It is important to use the thick Greek yogurt if you intend to slice your tart.
-Karen Sick
The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years' experience as nutritionists in the public school and university settings. You'll find their delicious offerings every other week in the Williamsport Sun-Gazette's section, The Taste.