Trying to keep my cool

Trying to beat the heat?

 

It has been a strange year for weather here in central New York. We had very little snow over the winter and now very little rain, hot humid weather that is taking a toll on anything that grows from the ground.

 

In efforts of keeping cool we have been eating a lot of different salads, quick lunches and light dinners. One of our recent desserts was Pineapple Pistachio Delight with a twist. Easy to make, takes no time at all, cool to the taste buds, and is delicious too. What more can you ask for?

 

 

 

 

Pineapple Pistachio Delight aka (Watergate Salad)

 

Ingredients

1 can DOLE Crushed Pineapple

1 pkg. JELL-O Pistachio Flavor Instant Pudding

1 cup JET-PUFFED Miniature Marshmallows

1/2 cup PLANTERS Pecans

1-1/2 cups Cool Whipped Topping

Maraschino Cherries

 

Directions

1. Mix first 4 ingredients in large bowl until well blended.

2. Stir in Cool Whip.

3. Refrigerate 1 hour.

 

Notes:

I opted to use 1 can crushed Pineapple, 1 can diced peaches and 1 can of mandarin oranges. I left out the nuts. I used the new extra small marshmallows (like the ones used in packaged hot cocoa).

 

I am thinking of trying this with some different flavored puddings instead of the Pistachio.   

 

• Banana
• Lemon
• Chocolate

 

Or even replace the pudding with some Jell-O

• Strawberry
• Black Cherry

 

Or by trying some different fruits

•   
• Bananas
• Fruit Cocktail
• Strawberries
• Cherries
• Coconut

 I will be sure post the results at later dates of any variations we try here at our home.

 

 



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Fresh Veggie Greek Orzo Salad

I spent the morning at the orchard picking blueberries.   Once I have filled my bucket, I then take a quick tour of the produce and what nots before heading home while visions of recipes dance through my head.

Summer has arrived along with the heat and ways to get out of turning on the oven. What could be simpler than a Greek Orzo salad. It also has the advantage of using up all those fresh goodies you grow in your garden or can pick up at the market. Fifteen minutes to cook some orzo and some quick chopping of the veggies while the orzo is cooking and draining.  

This salad goes well with greek marinated shish-ka-bobs beef, chicken or shrimp (guess what we had for dinner tonight?).   Oh and don't forget our dessert 12 lbs. of fresh picked sweet, plump,  blueberries.  Yes, you guessed it, future postings of all things blueberry, but for know here is the yummy salad recipe.

Greek Orzo Salad

Greek Orzo Salad

2-3 cups uncooked orzo (cooked as directed on box)

1 small red onion, diced small

1 green onion, sliced thin

1 small container Kalamata Olives, sliced

1 small red or orange sweet pepper, diced small

1 can artichoke hearts drained and squished dry

Small handful fresh parsley, chopped

1-2 handful small cherry or grape tomatoes cut in halves

3-5  small baby cucumbers, diced small

1 container Feta Cheese

1 Jar Greek Salad Dressing

Veggies and such chopped and ready to add to the cooked orzo.

Cook and drain pasta as per directions on box.   While pasta is cooking and cooling chop all other ingredients and place in large bowl.   When pasta is cool, mix it in with the chopped vegetables. Stir in Feta cheese and salad dressing.  Serve as is or place in frig for an hour.  

Orzo cooked and drained



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You say potato, I say salt potato

I was born and raised in central New York.   Once a year our small town hosts “Fireman’s Field Days” where you can usually purchase all kinds of “Fair” type foods including “salt potatoes.”   After posting what we were having for dinner on the 4^th of July, a few of our family members got in to a discussion of how/why they don’t sell Salt Potatoes in the south such as Florida, Georgia or the Carolinas.  How sad is that?   

Salt potatoes are an original dish of Syracuse, New York. They are  typically served in the summer months.  They  have become a staple food at local and state fairs. They are quick and easy to make for picnics, parties, and barbecue's.  We can purchase them locally by the bag which also comes with a package of salt.

What makes salt potatoes taste so good? As the potatoes cook, the salty water forms a crust on the skin.  This crust seals the potatoes so they never taste water-logged like ordinary boiled potatoes often do.  It also gives these potatoes a unique texture closer to fluffy baked potatoes, only creamier. The standard recipe calls for one pound of salt for every four pounds of potatoes.

Anyone can make salt potatoes. All you need is small yellow (or white, or red) potatoes, kosher salt, and water.


Here are some great varieties for making salt potatoes if they don't sell them in your area.   

You small new or baby potatoes.  Not to big.  See photo for proportion to size of a regular fork. 

Top o

 What you will need to make your own Salt Potatoes 

4-5 lbs. of small yellow/white/red baby or new potatoes
1 16 oz. cup of kosher salt (large amount absolutely required)
6 cups of water
Unsalted melted butter
Fresh herbs for topping (optional)

NY State Salt Pototoes



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