potato salad with mustard vinagrette

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For me, nothing says comfort food like potatoes! The other day, I picked up some local sausages and fresh buns, and decided that a potato salad would make a lovely side dish.

I have never been a huge fan of creamy, mayo-based potato salads. I have had an intolerance to eggs for years now, so I’m sure that’s had a lot to do with it. This recipe is tangy, has a nice kick to it, and is egg-free.

Ingredients

8-12 medium sized potatoes
1 cup vegetable broth
2 tbsp old style whole grain mustard
1 tbsp rice wine vinegar
juice from half a lemon
zest of 1 lemon
1 tbsp extra virgin olive oil
1 large shallot, finely sliced
1/4 cup mixture flat-leaf parsley and chives, chopped
1 tbsp Parmesan cheese
salt & pepper

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Start by peeling, cleaning, and quartering your potatoes. Fill your pot with cold water, and add a cup of vegetable broth. This helps to flavour the potatoes, and the cold water helps to cook the potatoes evenly. Add the potatoes, then bring to a boil, uncovered. After about 5-6 minutes of boiling, start to check if the potatoes are done by poking them with a fork. They will be done once you can easily poke through without any resistance. Once cooked, drain, and place potatoes in a large bowl.
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In a small bowl, add mustard, rice wine vinegar, lemon juice and zest, olive oil, shallots, herbs, cheese, salt, and pepper. Mix together.

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Add the mustard mixture to the potatoes, and stir so that potatoes are well-coated. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes, then serve.

baked beef stew

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If you’re looking to whip up an impressive, flavourful, easy-to-make meal, definitely give this one a try. Baked beef stew is a must for meat and potato lovers. It is simple to make, and while it’s cooking, it’ll have your whole house smelling incredible. My parents suggested I give this recipe a try, and it is now one of my go-to winter meals.

This recipe is courtesy of Noob Cook. I have stayed pretty close to original recipe with only a few minor differences. Be sure to make your way over to noobcook.com for some other great meal ideas!

My dutch ovens are not big enough to cook the whole stew in one batch, so for this recipe, I divided the ingredients and essentially made two half-batches at once.

Ingredients

800g stew beef cubes
sea salt and cracked pepper
olive oil
4 stalks of celery, diced
1 large white/yellow onion
2 glasses of red wine
2 tbsp flour
2 cups of beef stock
1 garlic bulb, separated into cloves and peeled, then crushed with flat end of knife
4 carrots, peeled and cubed
4 parsnips, peeled and cubed
1.5 tbsp Worcester (Worcestershire) sauce
6 sprigs of thyme
2 tsp dried rosemary
3 dried bay leaves
1/2 tbsp slightly crushed black peppercorns
6 medium-sized hard potatoes, cubed
1 cup frozen vegetables(peas, corns, beans, and carrots), thawed

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Place your dutch oven on the stovetop, and coat the inside with olive oil. Once heated, add salt and pepper seasoned beef cubes (and make sure they are not overcrowded in the pot– do a layer at a time if necessary). Brown the beef on one side, then flip with tongs. Browning the beef first is essential, because it will add a ton of flavour to the rest of the dish early on. Set the cubes aside, and do not discard the little bits that are left at the bottom of the pot.

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Add some more oil to the dutch oven, then toss in the onion and celery, stirring occasionally for 3-5 minutes on medium-low heat.

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Then, add red wine and simmer for a few more minutes. Once you can smell the nice aroma of wine, add flour and stir to thicken the mixture. Immediately after, add the beef stock. When it comes to a simmer, add carrots, parsnip, bay leaves, peppercorns, thyme, rosemary, garlic, and Worcester sauce.

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Return the stew to a simmer, then add the potatoes and the browned beef. Once the stew comes to a simmer again, remove from heat, cover, and bake in oven at 350°F for 1 hour 20 minutes.

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Remove from oven. If you find the stew is too watery, add more flour and stir. If the stew could use more liquid, add more broth or hot water.

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Add the thawed frozen vegetables, stir, and serve!