Greek(ish) Potato Salad- Fast and Easy Double Duty Meal

100_5030Here is a super easy recipe that is versatile and easy to adjust depending on how much time you have. Because I just throw it together, all measurements are approximate. Tonight we made up a huge batch and had it as a side with a summer weekend BBQ vegan sausage sandwich. Tomorrow I will be using the rest of it in a different way to make a double-duty meal.

Greek-Style Potato Salad

Ingredients (approximate measures)
100_4961-1 or 2 potatoes (I used new red-skinned gems)
-1 or 2 sweet potatoes or yams
-1 or 2 peppers (I like to use red and green or yellow for color)
-1 onion (I used purple for color and sweetness)
-1 cup cherry or grape tomatoes

100_4979-1 whole cucumber
-3-5 cloves of garlic (don’t skimp- you really want the heat of the garlic here)
-1/2 to 1 cup feta cheese or vegan feta replacement
-1/2 to 1 cup tzatziki or creamy cucumber dressing.
-Salt and pepper to taste.

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Method:
-Cube the potatoes and sweet potatoes and put in a pot to boil for 5-8 minutes (don’t overcook or they will be mush). When cooked but still holding together, drain and dunk into cold water to cool them and stop them cooking further.
-As the potatoes cook, chop all the other veggies and the feta into cubes (halve or quarter the cherry tomatoes).
-Dump the cheese and veggies in a big bowl.100_5014
-Crush the garlic into the dressing/tzatziki and stir well. Pour the dressing into the veggie bowl and stir them up until well mixed and coated.
-Add in the cooled potatoes and mix until coated.
-Sprinkle with pepper and salt to taste, chill to let flavours mix.

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With all the veggies and a sub of sweet potatoes, this is a much healthier version of potato salad. If you use fat-free dressing or make a vegan tzatziki and feta (using tofu), it is totally guilt-free, too. Served on a bed of kale, it can be a filling meal salad, and a sprinkle of sunflower seeds or a handful of black olive slices make a fine garnish. Creamy and pretty enough to serve to guests, it can be whipped up in 20 minutes. And my kids like it even better the next day after the flavours have really melded. Yum.

Happy Healthy Prosperous New Year (Hoppin’ John Hack)

You know those emails that start out really nice, asking you if you want to be rich, and then they unexpectedly turn mean and tell you to forward the email on to 27 friends or you will have bad luck until the cows come home? Well, Hoppin’ John is not like that. It is a dish made with black-eyed peas and rice, and according to stories from the American South, if you eat it on January first you will have prosperity through the year. But you can still share it with 27 friends if you want.

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At its base, Hoppin’ John is simply black-eyes peas and rice, and is often served with collard or other greens. Some people like to eat it piping hot at the stroke of midnight, but your wealth is assured as long as you eat it some time on January 1. Since black-eyed peas require no pre-soaking, it is a super easy dish to whip up (perfect if you’ve celebrated a bit too much bringing in the new year). I had leftover pepper pot soup, so I made the easiest cooking hack in history and still ensured that I’ll be rolling in the bounty in 2013.

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Cabbage Double Duty Dinner Meals- Part One (Best Cabbage Salad)

Time for another double duty dinner. This one is not such a high scorer (reminder of the game rules here) because I repeat the exact same dish a few times. But that is because we like it so much just as it is. It is a special favourite for my kids. The soy sauce and ramen noodles add some salt, but you can offset that by packing a lot of vegetables into it. As with many of my meals, I make it more by taste than measurements, so change up amounts on the dressing to your taste, and add or change veggies as you like.

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