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Tag Archive for: side dish

How to Make the Best Potato and Egg Salad

Eggs, General, Potatoes, Recipes

There are lots of recipes for potato salad out there, but I’m not kidding when I say that this is the best! It’s all about the simplicity of the recipe and the quality of the ingredients. When you buy organic potatoes and pastured eggs and use Bragg’s Apple Cider Vinegar, Hellman’s Mayonnaise, Real Salt, fresh organic parsley, you have the makings for a winning recipe. Not only does this recipe, taste good, it’s good for you too. So, let’s get to it!

Ingredients

  • 4-5 Medium Sized Organic Potatoes
  • 10-12 Eggs (Preferably pastured)
  • 8 T. Mayonnaise (Hellmann’s)
  • 1 T. Mustard
  • 2 T. Apple Cider Vinegar
  • 2 t. Real Salt
  • 1 t. Dill
  • ½ t. Pepper
  • 1 t. Celery Seed
  • *1 t. Cayenne Pepper (If you like things on the spicy side.)
  • Extras: Chop up any of these items to give it a little pizzazz.
    • Fresh Organic Parsley
    • 1-2 Chives
    • 4 Small Pickles
    • ½ c. Celery
    • 2-3 Pieces of Bacon

Directions

  1. Cut the potatoes into cubes. (I don’t bother to skin them, but you could.) Make sure they are covered by about an inch and a half of water, and heavily salt the water (this brings out the flavor of the potatoes).

    raw_potatoes_chopped_up

    Raw Potatoes with the Skins On

  2. Bring the water to a slow boil, then turn down the heat and simmer for about 12-15 minutes. Check the potatoes at about 12 minutes. (If you cook them too long, they will lose their firmness and texture and it will be more like mashed potato salad.) Dump them into a strainer, and run cold water over them to stop them from cooking any further.

    cooked_diced_potatoes

    Cooked Potatoes in a Colander

  3. Boil your eggs. Check out my blog here to learn how to boil the perfect egg that’s easy to peel.
  4. Chop up the eggs into cubes. I just use a basic egg slicer.

    chopped_egg

    Cubed Hard Boiled Eggs

  5. Mix in the mayonnaise, mustard, and apple cider vinegar.
  6. Add the potatoes. I don’t mind if the eggs get mashed up a bit, but I like to be gentle with my potatoes so that they’ll hold their shape.

    Eggs, Potatoes, Mayo, Mustard, and Apple Cider Vinegar

    Eggs, Potatoes, Mayo, Mustard, and Apple Cider Vinegar

  7. Add the salt, pepper, celery salt, and dill. I really never measure out my spices, especially salt. I just add a little, taste a little, add a little more, and taste again until it’s just right.
  8. I like to add finely chopped fresh parsley, chives, and pickles to my potato salad, but add whatever extras suit your fancy.

    parsley_chive_pickles

    Parsley, Chive, and Pickles

  9. I just so happened to have some crispy freshly cooked bacon around after making this potato salad, and I thought, what the hey, everything’s better with bacon! So I crumbled some up, and sprinkled it on top of my potato salad. It was amazing.

    potato_salad_with_bacon

    Bacon Topped Potato Salad

  10. So what are you waiting for? Go make some dang egg and potato salad already! (*Note: since 2018, I have used a keto diet to help me maintain a lower weight, so I don’t use the potatoes anymore.)
April 11, 2015/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/04/Untitled-design-3.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-04-11 18:28:082020-11-20 18:26:42How to Make the Best Potato and Egg Salad

Why Broccoli is So Good for You and How to Make the Best Steamed Broccoli

Fruits and Veggies, General, Health, Nutrient Dense Foods, Recipes
steamed broccoli with melted butter and salt

Steamed broccoli smothered with butter and sprinkled with salt is a favorite side dish in our household. I like to buy organic broccoli (when I can) and cook it a couple times a week. It makes a great accompaniment to a roast chicken or salmon dinner, and the kids love it too!

Why Broccoli is So Good For You

Broccoli is high in carotenoids, vitamin C, chromium (which helps prevent diabetes) and contains B complex, calcium, phosphorus, and potassium as well. It also contains some protein and fiber. It is rich in indoles (as are all members of the cruciferous family), which is a potent anticancer substance as well as.

Broccoli is loaded with glutathione! Glutathione is found at very high concentrations in the lens of the eye and when eaten in the form of broccoli, cabbage, and parsley, it helps to protect the eye from cataracts. Glutathione is also an antioxidant that helps prevent cancer. Studies show that people who prefer to eat broccoli have lower rates of all kinds of cancer. When you cook broccoli, 30-60% the glutathione is lost. (100% is lost in canning.) (From Nourishing Traditions by Sally Fallon, p. 192 and p. 374)

But Watch Out!

Broccoli also contains glucosinolates which prevent the uptake of iodine and affect the function of the thyroid so they are considered goitrogens. When iodine uptake is interfered with, it can result in an enlargement of the thyroid, known as a goiter. This is really only something to watch out for if broccoli and other cuciferous vegeatables (brussel sprouts, cabbage, and cauliflower) are eaten in excess. So don’t go too overboard on eating them!

Steaming is the Best

By steaming broccoli, you are lessening the effects of the goitrogens while maintaining the valuable nutrients packed within. I also think it tastes the best!

Ingredients/Materials

  • Broccoli (One head of organic is best.)
  • Steamer Pan (Get one here.)
  • Butter
  • Real Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)

Directions

  1. Prepare the Steamer: Fill the steamer with water and turn the heat to high.

    Steaming pan

    Steaming Pan

  2. Chop up the Broccoli: Sometimes I like cutting it into more bite size pieces before steaming, and sometimes I just chop off the stalk. (You can eat the stalk too if you’d like.)
  3. Add the Broccoli: Place the broccoli in the steamer. When I can, I like to position the head of the broccoli facing up so that the top doesn’t get overcooked.

    raw broccoli ready to be steamed

    Raw Broccoli Ready to Steam

  4. Cover and Steam for 5 Minutes: Once the water comes to a boil, I like to turn down the heat just a bit so it’s still boiling, but not spurting water out. The broccoli should be bright green and tender when it’s done.

    bright green and tender steamed broccoli cooked to perfection

    Steamed Broccoli

  5. Cold Water Bath: Run the broccoli under cold water to stop it from cooking any further. This will help the broccoli to hold its color. I usually skip this step, however, because I want the butter to melt easily.
  6. Butter and Salt: Cut into florets, smother with butter, sprinkle with salt, and serve.

    steamed broccoli topped with chunks of butter and sprinkled with salt

    Steamed Broccoli with Butter and Salt

April 1, 2015/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/04/Untitled-design-4.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-04-01 10:51:312020-11-20 18:40:19Why Broccoli is So Good for You and How to Make the Best Steamed Broccoli

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Stacey Maaser

Stacey Maaser author of Embracing Motherhood

Author of Embracing Motherhood

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Hi, I’m Stacey Maaser,

author of Embracing Motherhood! I am a stay at home mother of 5 with 7 years of teaching experience and a Master’s degree in Curriculum and Instruction. I am passionate about teaching my children, feeding them healthy food, learning the truth about things (not just what is popular opinion or counter culture), and sharing what I’ve learned and experienced with others. Thanks for stopping by!

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