The Beautiful Radish

A most health-promoting vegetable, the refreshing, piquant radish is eaten in France (often at breakfast) with soft butter as a dip. The nutritious radish is a well-known liver-tonic.
©M-J de Mesterton

The Beautiful Radish

A most health-promoting vegetable, the refreshing, piquant radish is eaten in France (often at breakfast) with soft butter as a dip. The nutritious radish is a well-known liver-tonic.
©M-J de Mesterton

The Beautiful Radish

A most health-promoting vegetable, the refreshing, piquant radish is eaten in France (often at breakfast) with soft butter as a dip. The nutritious radish is a well-known liver-tonic.
©M-J de Mesterton

The Beautiful Radish

A most health-promoting vegetable, the refreshing, piquant radish is eaten in France (often at breakfast) with soft butter as a dip. The nutritious radish is a well-known liver-tonic.
©M-J de Mesterton

Sautéed Green Beans and Almonds

M-J’s Green Beans with Almonds

M-J’s Green Bean and Almond Sauté
In a large pan or wok, heat some peanut or red chile oil (M-J’s recipe is on the Elegant Survival.net Cuisine page). Empty a bag of frozen or fresh green beans into the hot oil. The thinner the beans, the better. Crush some roasted chile almonds (M-J’s recipe is on the Cuisine page at Elegant Survival.net) inside of a bag with a mallet or potato masher. Empty them into the pan with the green beans after they have begun to look a bit browned. Toss this together while sautéeing it all for a while longer. Serve alongside chicken or beef, or as a high-protein, high-fiber meal if you don’t eat meat.
©M-J de Mesterton 2007

Sautéed Green Beans and Almonds

M-J’s Green Beans with Almonds

M-J’s Green Bean and Almond Sauté
In a large pan or wok, heat some peanut or red chile oil (M-J’s recipe is on the Elegant Survival.net Cuisine page). Empty a bag of frozen or fresh green beans into the hot oil. The thinner the beans, the better. Crush some roasted chile almonds (M-J’s recipe is on the Cuisine page at Elegant Survival.net) inside of a bag with a mallet or potato masher. Empty them into the pan with the green beans after they have begun to look a bit browned. Toss this together while sautéeing it all for a while longer. Serve alongside chicken or beef, or as a high-protein, high-fiber meal if you don’t eat meat.
©M-J de Mesterton 2007

>M-J’s Elegant Autumn Potato Salad

>



M-J’s Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out  half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for  best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008 

M-J’s Elegant Autumn Potato Salad



M-J’s Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out  half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for  best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008 

M-J’s Elegant Autumn Potato Salad



M-J’s Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out  half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for  best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008 

M-J’s Elegant Autumn Potato Salad



M-J’s Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out  half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for  best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008 

M-J’s Elegant Autumn Potato Salad



M-J’s Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out  half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for  best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008 

Cruciferous Vegetables for Good Health

Article about Cruciferous Vegetables in 
The World’s Healthiest Foods

The elegant radish can be eaten spread with a little butter, French style, usually as a breakfast component; as a fresh snack with a little salt and pepper, or sliced thinly in a tea-sandwich.
 Radishes are an effective liver-tonic the morning after a dinner party.

Red or purple cabbage is a health-promoting, cancer-inhibiting, cruciferous vegetable.
Green cabbage can be marinated in a salad European-style, stuffed as choux farcí, or stir-fried with other vegetables the Chinese way.
Cauliflower can be sautéed, steamed or baked. Popular methods of preparation include as a component of  casseroles, blanched on vegetable platters with dips,  and served in chunks with tahini sauce.
©M-J de Mesterton 2010

Cruciferous Vegetables for Good Health

Article about Cruciferous Vegetables in 
The World’s Healthiest Foods

The elegant radish can be eaten spread with a little butter, French style, usually as a breakfast component; as a fresh snack with a little salt and pepper, or sliced thinly in a tea-sandwich.
 Radishes are an effective liver-tonic the morning after a dinner party.

Red or purple cabbage is a health-promoting, cancer-inhibiting, cruciferous vegetable.
Green cabbage can be marinated in a salad European-style, stuffed as choux farcí, or stir-fried with other vegetables the Chinese way.
Cauliflower can be sautéed, steamed or baked. Popular methods of preparation include as a component of  casseroles, blanched on vegetable platters with dips,  and served in chunks with tahini sauce.
©M-J de Mesterton 2010

Cruciferous Vegetables for Good Health

Article about Cruciferous Vegetables in 
The World’s Healthiest Foods

The elegant radish can be eaten spread with a little butter, French style, usually as a breakfast component; as a fresh snack with a little salt and pepper, or sliced thinly in a tea-sandwich.
 Radishes are an effective liver-tonic the morning after a dinner party.

Red or purple cabbage is a health-promoting, cancer-inhibiting, cruciferous vegetable.
Green cabbage can be marinated in a salad European-style, stuffed as choux farcí, or stir-fried with other vegetables the Chinese way.
Cauliflower can be sautéed, steamed or baked. Popular methods of preparation include as a component of  casseroles, blanched on vegetable platters with dips,  and served in chunks with tahini sauce.
©M-J de Mesterton 2010

Cruciferous Vegetables for Good Health

Article about Cruciferous Vegetables in 
The World’s Healthiest Foods

The elegant radish can be eaten spread with a little butter, French style, usually as a breakfast component; as a fresh snack with a little salt and pepper, or sliced thinly in a tea-sandwich.
 Radishes are an effective liver-tonic the morning after a dinner party.

Red or purple cabbage is a health-promoting, cancer-inhibiting, cruciferous vegetable.
Green cabbage can be marinated in a salad European-style, stuffed as choux farcí, or stir-fried with other vegetables the Chinese way.
Cauliflower can be sautéed, steamed or baked. Popular methods of preparation include as a component of  casseroles, blanched on vegetable platters with dips,  and served in chunks with tahini sauce.
©M-J de Mesterton 2010

>Cruciferous Vegetables for Good Health

>

Article about Cruciferous Vegetables in 
The World’s Healthiest Foods

The elegant radish can be eaten spread with a little butter, French style, usually as a breakfast component; as a fresh snack with a little salt and pepper, or sliced thinly in a tea-sandwich.
 Radishes are an effective liver-tonic the morning after a dinner party.

Red or purple cabbage is a health-promoting, cancer-inhibiting, cruciferous vegetable.
Green cabbage can be marinated in a salad European-style, stuffed as choux farcí, or stir-fried with other vegetables the Chinese way.
Cauliflower can be sautéed, steamed or baked. Popular methods of preparation include as a component of  casseroles, blanched on vegetable platters with dips,  and served in chunks with tahini sauce.
©M-J de Mesterton 2010

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