Paper and Ink Imaginings

just playing with paper and ink


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Potato Salad

potato salad

I had to make some potato salad this past weekend. Just felt the need! My Mom gave me this recipe when I got home from Germany (not a family recipe, not sure where she found it). I was pregnant with Offspring2, and this was all I wanted to eat. Cravings are funny things! (With Offspring1, I craved Doritos, with Offspring3, it was Olive Garden all you can eat salad with house dressing.)

Originally, I liked that the recipe was for a small batch of potato salad. Now, I figure I am making the mess, I might as well make a big batch (and 2 of the 3 offspring give it a thumbs up). I used a 5 pound bag of Yukon Gold potatoes, and tripled the list of other ingredients.

Potato Salad

  • 4 cups of diced cooked potatoes
  • 1 1/2 cups diced celery
  • 1/2 cup diced onion
  • 1 cup mayonnaise
  • 3 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • black pepper to taste

Have a great day!


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Macaroni Shrimp Salad – #lunch

shrimp salad

I am in the midst of emptying/cleaning/painting the master bedroom walk-in closet while hubby is on business travel.

I made this Macaroni Shrimp Salad two weekends ago. It is not my lunch today.

Offspring3 was watching YouTube clips of Jimmy Fallon as I went upstairs to take this photo…this one with Jonah Hill:

#IloveJimmyFallon

OK…back to #lunch above…

Husband requested a batch of Macaroni Shrimp Salad. He brought home some beautiful shrimp from our local Green Valley. I was not really feelin’ it, but I made it. Even without a gallbladder, the mayonnaise in this bothers me, so I was not planning on consuming much after the tasting to see if there was enough Old Bay Seasoning. But guess what?? The Old Bay was exactly what I needed to get me out of the mid-winter food blahs!

old bay canIn my recipe binder, this is labeled as “Aunt June’s Macaroni Shrimp Salad”, but Aunt June claims that Aunt Linda found the recipe on a box of macaroni way back in the dark ages (1960’s). It will always be Aunt June’s recipe to me! (right, cousin Pati??)

Here is the recipe that I found came the closest to what we make. It is not exact, but I am not giving away this family recipe! (sorry!) I will say, our version contains no onion, dill or chives. And I used a lot more Old Bay.  😉

Welcome Home Blog’s Macaroni Shrimp Salad

Thanks for stopping by!


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Homemade Pizza

homemade pizza

I started making homemade pizza 20 years ago when we lived in Germany. The pizza in town was fine, don’t get me wrong, but it wasn’t American (sometimes you want things that taste like home!). And this was cheaper than going out to eat. I use a recipe that was printed on a  Fleishmann’s Yeast envelope, Master Pizza Dough Recipe.

I get 2 14 inch crusts out of the recipe. I skip the cornmeal step – a little messy, and I don’t find it necessary. I also don’t oil the pans (I have non-stick pizza pans). I pre-bake the crusts for about 5 minutes at 450 degrees F.

When we moved back to the States, I found Don Pepino pizza sauce in our local grocery store, and that is all I use now. The 15 ounce can is plenty for 2 pizzas.

don-pepino-pizza-sauce 1(photo credit – www.donpepino.com)

I usually use about 3 1/2 cups of cheese between the 2 pizzas. As you can see, I added Italian sausage (about 1/2 pound, cooked, mild) the night I took the photo. From starting the dough to putting the pizza on the table takes me an hour. I find it is time well spent!

Enjoy!


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Tofu and Veggie Stir Fry

So, Friday was a really busy day for me – nothing wrong this week (no ER visit!), just errands to run, laundry to do, Offspring1 to fetch from college (spring break begins). I didn’t get to my craft table at all. SIGH.

While I was prepping dinner (Tofu & Veggie Stir Fry), I thought ahead enough to take photos along the way. How about a recipe today?

Last year at college, Offspring1 discovered tofu. I had never served tofu at home, it is not my favorite thing (texture issue for me). Offspring2 and Offspring3 agreed to give it a try if I would add it to some stir fried vegetables.

The first time I made it, I sliced a block of tofu and marinated it in Kikkoman Teriyaki Marinade & Sauce and tried to cook it in the wok. It fell apart in the heat. Still edible, but messy to look at. Everyone liked it enough for me to try again. The next time I made it, I baked the tofu after the marination step, and served it side by side with the vegetables at the table. Prettier than the first time, but still lacking. The third time I made it, I baked the tofu, and added it to the vegetables in the wok at the very end, after the sauce had thickened a little. BINGO – a hit!

stirfry condiments

stirfry veggies

I used 2 pounds of cubed extra firm tofu. I drained the tofu in a colander, put it in a ziploc bag with some Kikkoman Teriyaki Marinade & Sauce (maybe 3/4 cup – I didn’t measure), and left it in the fridge for about 4 hours. I baked it in the oven for about 40 minutes at 350 degrees F.

baked tofu

(I had 2 9×13 inch baking dishes with a single layer of tofu cubes)

I stir fried the vegetables individually, frying a little ginger before each vegetable (remove the ginger from the wok before adding the vegetable). When done with the vegetables, I reheated the wok, added 1/2 cup of water and 1 can of chicken broth. (put water in first, so you don’t vaporize the broth!) As it started to boil, I added a little roux (butter/flour mix) to thicken the liquid. Then I dumped the cooked veggies back in, and added the baked tofu.

stirfry in wok

There is a pot of white rice just off camera. Five of us (all adult size) ate from this, and there is about one serving left for someone to heat up for lunch tomorrow. And, yes, I know, between the chicken broth and the Kikkoman’s Teriyaki Marinade and Sauce, the meal is a sodium nightmare. We don’t eat it weekly.

stirfry on table

Have a great Saturday!