3 Ways to Keep Your Kitchen Cool in Summer

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

This website uses affiliate links, which means that at no added cost to you, I get a small percentage of every sale. I do not endorse anything that I myself would not use. You can view my full disclosure policy HERE. Thank you.

Summer is officially here! Beat the heat by using some strategy in the kitchen!

Enjoy these three quick tips! Your electric bill will thank you later…

1. Avoid the oven and stovetop! Use countertop appliances instead!

Small countertop appliances like the microwave, rice cooker, and slow cooker are your best friends this time of year! Give the range a break, and plan your meals for the week around these smaller appliances.

I particularly like to use a rice cooker with a steamer basket (aff) this time of year! I load rice in the bottom, meat and veggies in the top, and let it all cook at the same time! It’s quick and versatile for healthy weeknight dinners!

Related Post  Summer Vegetable Ravioli Salad

2. Serve cold meals!

Salads, sandwiches, Current favorite at my house: a kid friendly version of an antipasto platter. On a hot day, a variety of our family’s favorite fruits, vegetables, cheeses, hummus, and/or deli meats make for a really fun meal! You can make it as healthy as you desire by being choosy about what you include!

3. Take it outside!

Keep the house cool by cooking on the grill! Then, when you are done, come back in and enjoy the A/C!

3 Things That Are Not In My Grocery Cart

Latest posts by Brohgan Dieker (see all)

It’s been a few days since I released the FOREVER Grocery List.  Have you had a chance to check it out yet?

Take one look at that list, and I think you will realize that I’m WEIRD when it comes to grocery shopping.  It’s true, and I admit it. I’m very fine with my own weirdness in this area.

I graduated from college in the height of the recession. After turning in about 200 job applications, a family connection landed me a job as a cashier at a grocery store.

I’m picky about what I buy, because I’ve seen what people buy.

I really don’t care if you make a million dollars a year or if you have to dump a jar of pennies on the counter to pay, BUDGETING IS IMPORTANT.  It’s the only way to get ahead and make your money work for you. I don’t throw away money at the store; instead, I try to go in with a plan and stick to it.  I’m a careful shopper, and I make sure that every dollar I spend is on nutrient-rich foods that give me my bang for my buck.

That being said, I don’t always buy the cheapest or easiest option.  We are all voting with our dollars, and there are some highly unethical practices that appear on grocery store shelves today.

The biggest issue has recently been cleaned up, but only just this year: we were purchasing goods made by slaves in other countries.  That just baffles my mind! Another: we have been purchasing items where the farmer/rancher in another country was not fairly compensated or in an unsafe environment. So many items are available through fair trade certified route: alchohol, beans, grains, chocolate, coffee, fruits and veggies, spices, honey, nuts, sugar, tea. The products that are not fair trade certified are probably corrupt.

The last issue I am going to bring up: the average food travels 1500 miles before it lands on our plate, and that’s just not ok. It’s contributing to environmental issues and global warming, and consumers have no idea what they’re actually putting into their bodies. I buy from local farmers and ranchers whenever possible. And know what? The quality is AMAZING! Gotta love life in Kansas!

So here are a few things that are typically not in my shopping cart.

Here’s a disclaimer: I’m no nutritionist.  I took one class in college, and I read, but I don’t know your specific circumstances, and I’m not at all qualified to give you nutritional advice. If you have questions at all, I would advise that you speak to a medical professional.

Here are 3 things that are not in my grocery cart:

1. Snacks!

No chips, no crackers, no cookies. Or at least, very sparingly.

Why?

(1) These foods are typically high in sodium. Did you know that 90% of Americans are eating WAY TOO MUCH and it’s probably killing us? These foods are also high in calories and low in actual nutritional value.

(2) These foods are EXPENSIVE.  You can easily spend $20 or more and with 30 minutes of mindless eating, it’s all suddenly gone. And you’re hungry again an hour later.

2. Foods containing high-fructose corn syrup.

I have a fear of high-fructose corn syrup (and yes, it’s different than the corn syrup you can buy in the baking aisle, btw).

While the rest of America is fretting over our new clown epidemic, the thought of high-fructose corn syrup hiding out in my kitchen cabinet watching me has my knees knocking.

It’s in our juice, our soda, our breakfast cereal, our yogurt, our salad dressings, our bread, our candy, our energy snacks, our tomato sauces including ketchup, our peanut butter.

Basically, our society is consuming toxic levels of this stuff, but it’s not allowed in my house.

3. Meat.

Here’s a famous, old headline for you: the U.S. could feed 800 million people with the grain that livestock eat.  But, it’s true.  It’s much more efficient to eat plants than the animals who eat plants.

I’m picky about meat.  I don’t eat chicken that is injected with saline (paying $1.50/package for salt water, btw).  I don’t eat beef that wasn’t grass fed.

I actually barely eat meat at all!

Bonus: Yogurt.

Ok, this is a bonus, because I haven’t actually made my own yogurt before, but I plan to very soon!

Did you know that you can make yogurt?  Apparently it’s easy, but I haven’t tried yet!

non-chef-1

Reflections over Tea

Latest posts by Brohgan Dieker (see all)

This is the last post in a week long series titled The Tea Party.  This series was a collaboration between Non-Chef and Non-Baker.  Non-Baker.com is a food blog by my lovely sister, Anna Grace.  Please, visit her site! Her yellow cake is honestly one of my favorite deserts now after this tea party. And she’s one of my favorite people and favorite writers. You won’t be disappointed.

The tea party is over.  The leaf has been taken out of the table, and the standard lace over green tablecloth has been returned to its rightful place. The decorations have been taken down.  The girls are playing the Headbands game on somebody’s phone in the living room.  Anna and I are washing grandma’s delicate tea things in the kitchen.

DSC_1009

 

White tea plates and clear glass tea cups are carefully stacked in the dishwasher.

DSC_0996

The platters, each with it’s own unique story, are gently washed and put back into their cupboards.

IMG_0845IMG_0841

The one that carried the egg salad sandwiches and the one that bore the custards were my favorite.

IMG_0328IMG_0843

The tea set needs to be completely dry before it is stored.  Who knows the next time it will be used.  When was the last time it was used?  Maybe long before I was born. Not many people are making time for tea parties these days.

IMG_0848

I hold a degree in English literature, and I did not shy away from any of the English major stereotypes. Most of my college studying was essentially me reading a novel very closely over a cup of tea or coffee.  Or gathering with other people who liked to talk about novels and writing over cups of tea or coffee.  Lots of tea and coffee and words.

But, I have never been to a tea party before. Actual tea cups, an actual tea set.  We brewed the tea in the teapot.  We spooned in sugar as desired. An array of delicate sandwiches and lovely desserts. Flowers were everywhere.

IMG_0827

The tea party wasn’t perfect, but it was significant.

There are a few things that I have fond myself reflecting on as I wrote about this event this week.  Firstly, the portion sizes.

IMG_0852

 

Small cups and small plates meant we collectively indulged on less, but it certainly didn’t feel that way!

We only used one pot of tea.

DSC_1011

 

I went to the party with two small containers of lemonaid believing we would run out.  It was 100+ degrees outside.  We filled the pitcher twice, but I still went home with one and a half containers of lemonaid.

DSC_0998DSC_1016

 

For 10 people, we only ate a half a loaf of bread.  That’s not even a full sandwich each.

 

I know we had plenty of leftover dessert, because we enjoyed it again at the next family gathering. At least a half of all the desserts were left.

Yes, we indulged. We partied. But it wasn’t overdone.

DSC_1048DSC_1041DSC_1040

The other thing I realized as I chose pictures: we truly made memories at this tea party.  You can just see it in the girls’ faces. Actually, you can see it in all our faces!  The tea party was surprisingly significant.

DSC_0978DSC_1046DSC_1029

I was busy bustling around, because when I wasn’t preparing some food or taking pictures, I was taking care of the baby.  But when he finally dozed off, and I sat down and just enjoyed myself sans camera, I realized how precious that moment of coming together really was.  I’m glad I sat and just enjoyed for a bit, because that was the best part.

I can’t wait to do it again sometime.

When grandma started talking about moving, one of the first things she started fussing over was the collection of copper kettles.  She finally decided that each of the eleven copper kettles would be matched with the eleven branches that make up our family tree, meaning every family gets a copper kettle.

I don’t think the copper kettles mean nearly as much to any of us as they do to grandma.  Some of my relatives are probably rolling their eyes right now at the thought of the copper kettle that is about to be  shipped to them. I brought mine home with me the other day and wondered what on Earth I would do with it.  I finally plopped it on top of a bookshelf because there was a space there, not really knowing what else to do with it.

But I’ve started looking at that copper teapot a little differently this week as it stands guard over my Norton Anthologies, my Bible, and my other favorite books.

Has anyone ever used it? Should I try and use it?

I caught myself imagining if someday I would take the kettle off the shelf and pull out those tiny white teacups and saucers that grandma gave me as a wedding gift, all mismatched whites like I specifically asked for, and replicate a special tea party with some other important women I love. I have a long list of people I would invite.

It’s not at all about the things or even the place or the table.  It doesn’t have to be perfect looking or tasting.

This tea party is significant because it brought together women, and women-in-training, who have dedicated decades to investing time and love in each other, in me.

There is power in matching words of gratitude with the good in your life.

That’s why I want to speak a bit about these exceptional women and their adorable girls. They just happen to be related to me, and it’s very special. Thank you all for attending a party with me! I am so thankful to be surrounded by the kind of women who make time on a whim for a tea party just because.

Maybe we’ll even let the boys come next time, if they promise to use their manners. 😉

 

PB&J Heart Sandwiches

Latest posts by Brohgan Dieker (see all)

This post is the fourth in a five day collaborative series with Non-Baker titled The Tea Party.  Go to Non-Baker to read about the delicious cakes and custard that we enjoyed at our Tea Party and about how to find happiness in the kitchen!

DSC_1072

Yesterday I wrote about kid-approved “Deviled” Egg Salad Sandwiches.

IMG_0876DSC_1061IMG_0822IMG_0832

Today, I am going to write about the other finger sandwich that I contributed to our tea party: peanut butter and jelly hearts.

DSC_0962DSC_0988DSC_0964

 

 

Remember, I was aiming for simpleKeep it simple, and bring people together.

IMG_0814

Use a cookie cutter on your bread.  I found if I cut it out just right, I could get three hearts out of a single piece of bread. (Don’t worry, I saved the crusts for a breakfast casserole recipe that I will be posting next week after the series is over!)

DSC_0961.JPG

 

Peanut butter first, and then top with jelly.  Keep it simple, and bring people together.

IMG_0846

I put the jelly in a sandwich bag and clipped the corner to make it go on more easily.  It’s certainly not anything like decorating with frosting, because it’s essentially made out of very stretchy chunks, but it worked well enough.  In other words, I had to squelch my inner control freak and go with the flow. Keep it simple, and bring people together.DSC_0978IMG_0827

It all worked out to be lovely in the end.

Cheers from the farm,

Brohgan

Please go to Non-Baker.com to view additional contributions to the series The Tea Party!

The Tea Party

Latest posts by Brohgan Dieker (see all)

There is power in matching words of gratitude with the good in your life.

 

That’s why I want to speak a bit about these exceptional women.  They happen to be related to me, and I am so thankful to be surrounded by them.

IMG_0827.JPG

We are turning the page into a new chapter in our family.  I have mentioned before that my grandma is in the middle of preparing to sell the family farm.  We’ve come together over the last several months to tackle the huge job of preparing the property to go on the market.  It has been exciting to see the farm come back to life in preparation for its next chapter, and exceedingly sad, because this place is full of fond memories and radical hospitality.

IMG_0840.JPG

 

It has been a gathering place not only for multiple generations of my family, but also many others.  In fact, most people I know have probably partaken in a Cassel-role dinner at the farm at some point. And if not, join us for Sunday dinner. It’s that kind of place.

As my grandmother, mother, sister and I carefully cataloged each of the collectable or antique items in the house over the summer, we had an idea: a tea party. Girls only. No boys allowed. (Although, we made an exception for the baby.)

How could we resist one more party at grandma’s house.

IMG_0863DSC_1036DSC_1043DSC_1046DSC_1061DSC_1066

 

My sister Anna, the Non-Baker, and I offered to cater.  We thought it would be a fun photo shoot for our blogs.  Grandma graciously donated her beautiful delicate things.  My cousins and their daughters and a few teddy bears and dollies were invited.  Everyone dressed in their tea party clothes.

IMG_0834IMG_0850IMG_0860IMG_0841IMG_0843IMG_0848IMG_0856IMG_0861IMG_0864IMG_0866IMG_0871

I have to stop and say here that we were severely missing the members of our family who live too far to attend a tea party on short notice!  We wish you could have joined us too!

 

Posts will be published throughout the week containing the tea party recipes.  Please, stay tuned!

IMG_0838IMG_0849

At the beginning of the year, a few friends and I picked a word to focus on for that year.  I picked community.  And on January 5, I printed this page and put it up on my fridge:

12507550_10208253490953679_3714551014910373490_n

I’ve accomplished a few things on the list: I have gone outside, I have visited my local library, I have given LOTS of hugs, I have bought food at farmer’s markets, I have hosted parties, I have made friends with my neighbors, I have read books with my child, I have supported local artists.  But there are plenty of community building activities I still should do.

 

Being hospitable, for instance.  Building a community also includes my own hospitality.  Just look at #6 on the list.  Nobody, nobody is more hospitable than my grandparents.  I myself have eaten there at least once a week for the majority of my life.  Even when it’s not perfect, the door is always open.

IMG_0825IMG_0817IMG_0828

 

Hospitality is not about being perfect.  It’s about the coming together.  At the farm, it typically happens over pot-luck dinners and paper plates, but today it happened over tea and flowers.  Let’s celebrate tea parties this week!

-Brohgan

This is one of ten posts in a series called The Tea Party. Please check back this week for additional recipes and tea party tips!

Also, check out Non-Baker for their delectable contribution to the series!

Chickpea Curry Over Brown Basmati Rice

Latest posts by Brohgan Dieker (see all)

Something magical happens as the onion and the curry powder bloom over the heat. Flavors come to life, and the stress of the world melts away. These vegan curried chickpeas over brown basmati rice feed body, mind, and soul. It’s one of my favorite recipes, in case you can’t already tell.

I was on the fence about writing about this.  Google chickpea curry and a TON of identical recipes will come up, and mine isn’t all that different.  One of those was what inspired me to cook this for the first time several years ago, but as time passed, the recipe changed.  Now I use fewer ingredients and have upgraded to brown basmati rice (which you can now buy at Aldi grocery stores!).

IMG_0791.JPG

Chickpea curry is one of our favorite recipes, and it served to be a huge inspiration to writing about food in the first place.  I clearly remember the day: screaming fussy baby and we’re STARVING.  My husband volunteered to do the cooking for the evening (he was that hungry haha), so I’m calling instructions over the partition between the living room and the kitchen while doing the mom-things that needed to be done.

Me: “Are the onions in the skillet opaque yet?”

Adam: “Yes. Now what do I do?”

IMG_0781

I shout off the next several ingredients off the top of my head, including where to find them in the kitchen, reminding him to shake the can of coconut milk.  I ended up coaching him through the entire dinner process off the top of my head from the other room.

Now maybe that’s something that lots of people can do.  I know several of the women in my family could probably cook a favorite recipe blindfolded.  Adam, however, was apparently impressed.

IMG_0788.JPG

After seven years of marriage, I managed to surprise him by doing something unexpected. And that’s a pretty good feeling.

There’s something about getting encouragement from someone you love, someone who knows you better than anyone else, that’s just the little push you need to try something new 

Both Non-Baker and my site broke triple digits in views this month.  We’ve moved beyond just the friends and family who feel loving obligation to read what we write into a small community of kind readers who happened to stop by.

(In case you didn’t know, my sister, Anna, and I realized that we were both flirting with the idea of starting very different food blogs, so we started at the same time.  Check out Anna’s blog sometime!  It’s great!)

So why do I share a recipe that’s been done before on the internet?  Because sharing a recipe is also showing a little piece about who I am.

So enjoy chickpea curry.  Its texture is absolutely perfect, not to mention its flavor.

Ingredients:

  • 1 C brown basmati rice
  • 2 1/4 C water
  • 1 yellow onion, chopped
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 1/2 tsp cayenne
  • 1  14 oz can coconut mil
  • 1 tbsp honey
  • 1 tbsp hot chili paste (sriracha or other  brand)
  • 2 14 oz cans chickpeas (garbanzo beans)

Instructions:

  1. Cook the rice per package instructions.
  2. Start the onion cooking in olive oil over a medium heat in a large deep skillet.  Stir occasionally.
  3. When onion is opaque, add curry powder.  Allow curry to cook with onion for about a minute to meld the flavors.  Add the cayenne pepper.
  4. Give the can of coconut milk a shake, as it naturally separates.  Pour into the pan.
  5. Add the honey and chili paste.  Let the sauce bubble for a minute or so. (Taste and adjust flavor as needed. Some curry powder and chili paste is more mild than others.)
  6. Drain cans of chickpeas and dump into curry sauce.  Stir to combine.
  7. Serve curry sauce over rice in bowls.  Enjoy!

Something magical happens as the onion and the curry powder bloom over the heat. Flavors come to life, and the stress of the world melts away. These vegan curried chickpeas over brown basmati rice feed body, mind, and soul. It's one of my favorite recipes, in case you can't already tell.
-Brohgan

Fajita Tacos

Latest posts by Brohgan Dieker (see all)

A combination of fajita’d veggies and ground beef, this fun, single pan recipe is perfect for a weeknight dinner. Quick to make and quick to clean up!  The lightly seasoned meat allows the flavor of grassfed beef to shine through.  Top with any of your favorite taco or fajita ingredients!

Call this Kansas girl naive, but I still can’t believe that I bought this ground beef from an actual bow-legged cowboy.

I have been attempting to use local meats and produce, and the grass-fed beef tent at my local farmer’s market caught my eye.

I have been aware of the benefits of grassfed beef for a while. First off, it’s leaner. So lean, I ended up with a burned layer stuck to the bottom of the pan. Secondly, it’s nutritious! Who knew grass was the key to antioxidants and nutritious omega 3’s? Lastly, our family doesn’t eat much meat. In the end, we felt that it was worth the $6/lb price, since we only needed that one pound for the week.  That’s right, we typically only buy about a pound of meat or less a week, and we’re completely fine with that.

So we gave grassfed a try. I’m actually pleased with my $2 investment. This ground beef was an entirely different product!  I can’t wait to pat this stuff down into a burger patty someday. But for now, I settled on some simple one pot fajita tacos. Perfect solution to our Tuesday hunger pains.

Ok, honesty time, because I have a big confession. I don’t like grocery store taco seasoning. AT ALL. I find it a little overpowering in all the wrong ways and unnecessarily high in sodium.  I just sprinkled a bit of cumin and chili powder on the meat.  And I seasoned the heck out of the peppers while they sautéed. Even added a bit of this. Love this stuff!

IMG_0206

The Chipotle Chile Pepper seasoning is an impulse buy gone right.  I picked it up when the store was completely out of cayenne once, and it has served me well for years (and is the secret ingredient in many a spicy dish).

When the peppers were almost cooked, I added a fresh clove if garlic, crushed. There is nothing sadder than burning the garlic, in my opinion. So wait until you think the peppers are about done.

Top with your favorite taco toppings. We went with romaine lettuce and salsa.  We’re experimenting with a dairy-free diet for now (oh the joys of breastfeeding). Otherwise, we may have added a few more toppings. Do not use the “C” word around us! We’re still going through withdrawal.

IMG_0209

Honestly, the texture was perfect, and I didn’t miss those toppings.

Enjoy! Let me know what you think!

Ingredients:

  • 1 lb hamburger
  • 3-4 small bell peppers
  • 1 garlic clove
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp Chipotle spice

Instructions:

  1. Brown the hamburger. Slice the green peppers into strips.
  2. Set hamburger aside and dust with cumin.
  3. Add oil and peppers to the skillet. Cook over a medium to medium high heat. If you are using corn fed beef, you probably want to cook this in a separate pan. Or embrace the choleaterol-y goodness of cooking peppers in the ground beef grease. I would be tempted to.
  4. When the peppers are softer but not quite done, add garlic to the pan. Toss tortillas into the microwave to warm per package instructions.
  5. Fill tortillas with beef and peppers, top with your favorite things, and serve immediately. Recipe serves 3-4.

Best,

Brohgan

Handmade Pierogies

Latest posts by Brohgan Dieker (see all)

These happy little dumplings filled with potato originally hail from Pre-war Poland (now the Ukraine).   The types of filling can vary, but potato, onion, and cheese are common.   This versitle dough can be baked, boiled, or fried from its frozen state. Perfect for holidays or make ahead for a quick and impressive side to any meal.

When a member of the University Christian Church Solid Rock Youth Group asked me to submit something for their silent auction, how could I say no? My alma mater just as much as my high school, this is the place where I met my high school sweetheart, now my husband of 7 years. Their leader married us. The trips–the summer camps, CIY conferences, missions trips to Mexico and New Orleans and Alabama–greatly influenced who I am today. It feels like just a summer or two ago, not a decade ago. I wouldn’t be surprised if my R.A.M. letters are still tucked into a box somewhere.

So, really,  how could I say no?

IMG_0699

I had made and donated pierogies before, so that was what I offered.  I mean, who wouldn’t want little smile-shaped pockets of mashed potato?

These little dumplings take a little more effort than my standard recipe, but Pierogies are my love language, so I find that it’s worth it.  And, since you do all the work ahead of time, it only takes a few minutes to enjoy this terrific side dish on a busy evening.

 

They’re just my favorite.  You can tell because in this digital age, I actually took the time to write down the recipe on a card.

IMG_0689

Just ignore the fact that I misspelled vegetable here, please.  *face-palm*

Start with the dough.  A large bowl and a well of flour filled with the liquid ingredients.  Go slowly; the best things in life cannot be rushed.

IMG_0681

I took a chance, and used my dough hook on my Kitchen-Aid stand mixer to handle the kneeding of this dough.  I was nervous because I had never used that feature before, but it worked like a charm!  And watching it go was more than mildly satisfying.

While the dough rests, start peeling and boiling potatoes to make the filling.

IMG_0682

I’ve never met a flavor of pierogi that I didn’t like.  Green onion and cheddar are my favorites, but today I made cheddar and onion.

Roll out the dough to about 1/8 of an inch thick, and cut into circles using a biscuit cutter or an upside down cup.  Stuff with about a tablespoon of potato in each.  Seal the edges with loving attention to detail — nobody wants a watery pierogi.

Most importantly, lay flat individually on a wax paper lined cookie sheet and leave in the freezer for 24-48 hours until frozen.

IMG_0686

I tried to rush this process once.  I bagged a bunch of half-frozen pierogies and proudly walked into Thanksgiving dinner, unaware of the catastrophe that awaited.  Skip to the end of the story: me in tears, all the pierogies stuck together, most of them ripping open while they boiled.

IMG_0688

A few people politely ate raw, watery pierogi dough that year. I am so sorry.

Ok back to today, because I’ve mastered this process now, and I’d rather repress that memory.  After freezing this batch for a day, of course I had to taste test!  Obviously I’ve learned SOMETHING from the Thanksgiving Day fiasco!

IMG_0691

 

I boiled them first, 5 minutes, but then I fried them up in a skillet with a little olive oil.  Ya know, for my health.  Butter would be even better.

Soft and freshly boiled is fine, but that little bit of brown, crispy crust just puts them over the top.

IMG_0695

So please, if you are attending the UCC Silent Auction tonight, bid some $$$ on my pierogies, because it’s for a good cause.

Ingredients:

Dough:

  • 3 C all purpose flour
  • 1 C water
  • 1 large egg
  • 1 tsp vegetable oil
  • 1 tsp salt

Potato Filling:

  • 1 1/2 lbs russet potatoes
  • 6 oz grated cheddar
  • 1 tbsp garlic salt

Instructions:

  1. Put flour in a large, shallow bowl, and make well in the center.  Add water, egg, oil, and salt.  Carefully beat together with a fork, not to disturb the flour.  Continue stirring, gradually incorporating flour until a soft dough forms
  2. Transfer dough to a floured surface and kneed about 8 minutes, or use a dough hook and kneeding setting on a stand mixer.
  3. Dump dough onto clean counter top.  Invert bowl over dough and let sit at room temperature for 1 hour.
  4. While dough stands, peel potatoes and cut into 1 inch pieces.  Boil potatoes about 8 minutes.  Drain, add cheese and garlic salt, and mash (feel free to use a stand mixer here too!).
  5. Let potatoes cool, and scoop with a cookie scoop to make uniform rounded balls.  Refrigerate until dough is ready.
  6. Half the dough, and roll out to 1/8 inch thick.  Cut 24 rounds with a floured cutter.
  7. Place a single round in the palm of your hand, add a potato ball in the center, and use your fingers to close the dough around the ball.  Pinch the edges firmly and seal completely.
  8. Freeze for 24 to 48 hours.  They can remain in the freezer for 3 months (if they last that long).
  9. When ready to eat, boil pierogies for 5 minutes or until they float.

 

Optional: drain and fry in a small amount of olive oil until a crust forms.

Vegan “Kartoffelsalat” (German Potato Salad)

Latest posts by Brohgan Dieker (see all)

Kartoffelsalat, or German potato salad, is traditionally served warm.  Fresh dill, sautéed onion, and a hint of vinegar makes this salad delicious while still being light and nutritious. This salad is a great vegan option and dairy and egg free, perfect for any social gathering or potluck. Break free of the gelatinous supermarket potato salad, and enjoy the freshness of the ingredients that brings everyone back wanting more.

Kartoffelsalat, or German potato salad, is traditionally served warm. Fresh dill, sautéed onion, and a hint of vinegar makes this salad delicious while still being light and nutritious. This salad is a great vegan option and dairy and egg free, perfect for any social gathering or potluck. Break free of the gelatinous supermarket potato salad, and enjoy the freshness of the ingredients that brings everyone back wanting more.

One of my favorite local restaurants here in Manhattan, KS is the Little Apple Brewing Company.  They are known for their beef, and I challenge you to find a better burger than theirs.  Even if you can find a better burger (doubt it), I know you will not find a better combo than a big juicy burger and a side of German potato salad.  Ordering a side of German potato salad with a LABCO burger is how I was introduced to this amazing dish in the first place, and it’s one of my all-time favorite dinners out, which is saying a lot.

This recipe is no copycat of the LABCO German potato salad, and it doesn’t try to be.  Traditional German potato salad uses bacon and its grease, and I imagine the restaurant has no qualms including similar high fat and sodium content in their decadent side dish. Instead, this recipe is much lighter and uses no animal by-products; it’s vegan and allergy friendly!

IMG_0606

For some reason, I recently confidently volunteered to bring potato salad to a dinner function even though I knew some people who couldn’t eat dairy and eggs.  It wasn’t until later that I realized that all my potato salad recipes relied on ranch, sour cream, or mayo.  You know the feeling??

Yup. Gob understands.

I studied vegan potato salad recipes without finding anything that struck my fancy, mostly because I struggled to imagine a non-fried potato in any form not being paired with dairy!  (Baked potatoes without sour cream OR butter OR cheese??! Shudder!)

Inspiration came in the form of a gift from an old man at my community garden.  My garden neighbor generously offered some fresh dill that he was thinning out anyway.  Not really familiar with how to even use fresh dill, I initially took it to be polite, but the dill completely inspired this recipe.  It has never even crossed my mind to grow dill, but I really enjoyed finding ways to use it!  Now I can’t wait to get the stuff in the ground to use again!

I confess, when I made this salad, I didn’t realize until JUST before it was time to leave for dinner that I didn’t have any apple cider vinegar in the house. With no time to buy any, I tasted and eventually served the salad without the vinegar because it was SO GOOD.  I later added the vinegar on another attempt, and the result was a completely a different salad, and both versions are absolutely delicious and very enjoyable!

IMG_0607

Ingredients:

  • 3 lbs yukon gold potato, cubed
  • 1 large onion, diced
  • 1/4 C olive oil
  • 1/4 C apple cider vinegar (optional)
  • 2 tbsp fresh dill, chopped
  • Salt and pepper

Instructions:

  1. Cover the potatoes in water in a large pot and bring to a boil.  Cook until completely tender. Drain and transfer to a large bowl.
  2. Meanwhile, heat the olive oil and the onion in a skillet over a medium-high heat, stirring often, until the onion is soft and translucent.  Add vinegar to skillet and remove from heat.
  3. Pour the skillet contents over the potatoes, add the dill, and mix until distributed evenly and potatoes are slightly crushed.  Salt and pepper to taste.  German potato salad is traditionally served warm, but this salad is also yummy cold.

Extra note: Vinegar is the quintessential ingredient when making German potato salad.  However, the vinegar is optional and can be adjusted to taste.  If the hint of vinegar is not a flavor you enjoy, I would recommend only adding a couple of tablespoons or eliminating it altogether.  The salad without the vinegar is still absolutely delicious!  I can’t say it enough!

Best,

Brohgan

Savory Blackberry Basil Pizza

Latest posts by Brohgan Dieker (see all)

The mild flavor of blackberries sings in perfect harmony when paired with mozzarella,  parmesan, and ricotta cheeses.  Green onion and fresh basil add interest to this unusual savory pizza. The soft, baked berries act as both the sauce and and as a topping, and their hint of sweetness combined with the salty and creamy cheeses and tangy green onions creates a memorable, delicious flavor. This simple pizza recipe results in complicated flavor using healthy, fresh ingredients.

Have I mentioned that we have a new baby?  A new, very cute baby who turned life, including dinnertime, upside down?

I have to say, I was stuck in a deep rut before I made this pizza.  Every meal was about what made me think the least. My creativity was nonexistent. I was in pure survival mode.

That is what life with a newborn does to you. You live completely in the moment. You walk around constantly looking like you’re in shock or in the middle of some sort of trauma.

Parenting is wonderfully rewarding, but it’s completely exhausting.

In the midst of newborn craziness, I saw this pizza on Pinterest, and I couldn’t get it out of my head. I couldn’t quite inagine what it would taste like. Was it sweet? Was it savory? Was it creamy? I HAD TO MAKE IT.

It literally took weeks before I managed to accomplish my goal. So worth the wait! It’s mostly cheese and blackberry, so there is really no going wrong!  A hint of sweetness, like pineapple or sweetened tomato sauce, combined with traditional white pie toppings. All flavors I love on a pizza!

The ricotta was honestly my favorite part. And the berries. And the onion. Ok, all of it.

After having my life dictated by an infant, this pizza just felt like the most adult-like thing I had done in a long time.  And it only took less than 10 minutes to toss together.

Ingredients:

-your favorite pizza crust (I cheated and used a store bought crust because, well, remember how I mentioned that new baby earlier?)

-1 tbsp olive oil

-1 C fresh blackberries, divided

-1 C shredded parmesan

-1 C mozzarella cheese

-1/4 C chopped green onion

-2 tbsp fresh basil, chopped

Instructions:

  1. Preheat the oven to 450 degrees.
  2. Drizzle olive oil over your pizza crust and spread evenly using a  brush or the back of a spoon.
  3. Use a fork to mash up 1/2 C blackberries. Spread evenly over the crust. (This is the pizza sauce.) Top evenly with the parmesan and the mozzarella cheeses.
  4. Use a spoon to generously dollop on the ricotta cheese over the top. (And my mouth is watering again. This was my favorite part!)
  5. Sprinkle on remaining whole blackberries, green onions, and basil.
  6. Bake 8-10 minutes or until the cheese begins to brown.
  7. Serve immediately.