Cooking in Pajamas

6 Potatoes , medium size 4 Eggs 1/2 c. Red onions, chopped 1/2 c. Sweet pickle relish 2 cloves Garlic, minced 2 tsp Celery seeds 1 tbsp Prepared mustard 1/2 c. Light mayonnaise ( Hellmann's ) Ground black pepper and salt to taste In a large pot, boil the potatoes until tender but firm, approximately 15 min. Drain, cool and cut into cubes. (If you are using large potatoes, halve them before boiling them. Otherwise, it will not cook evenly and you will end up with half mushy and half raw crunchy potatoes.) To cook the eggs, place the eggs in a pot of cold water and bring water to a boil. Then reduce the heat and continue to cook the eggs for another 10-12 min, covered. When the eggs are done, cool the eggs in cold water and peel. In a large bowl, mix together all the ingredients and add salt and pepper to taste. Chill before serving. My comments: I must admit, I thought adding relish to the potato salad was a bit weird. But the original recipe had really good ratings and I wa...

1/2 - 1 c. Homemade spicy peanut sauce 1 c. Egg noodles 1 Carrot, medium size 2 Mushrooms, sliced 1/2 Cauliflower, cut small 1 Cooking onion, sliced 1 Green onion, sliced 1 tbsp Toasted sesame Slice carrots into thin strips using a peeler. Soften all vegetables on a large frying pan. Add water to vegetables to prevent sticking. Prepare the egg noodles as instructed on the package. Once the noodle are cooked, drain the hot water in a colander and rinse with ice cold water. Set aside. Drain the excess liquids from the cooked vegetables. Add peanut sauce to the vegetables and egg noodles. Mix well. Stir in the toasted sesame. Chill for 1 hour before serving. Garnish with toasted sesame and green onion. My comments: I had lots of peanut sauce leftover from the Vietnamese Spring Wrap and I remember once upon a time, I ate a cold noodle served with peanut sauce that I really liked. I couldn't remember exactly what was in the dish, so I sort of made up my own recipe and it turned out pre...

[Vegetarian version: Omit the chicken or replace it with chickpeas.] 1 c. Brown rice 1 3/4 c. Water 3-4 pc. Chicken thighs, deboned and cut small 1/2 Red onion, chopped small 1 tbsp Curry powder 1/4 c. Olive oil 1 tsp Cumin 1 tsp Paprika 1 tsp chilli powder 1/2 tbsp Sesame oil 1 Apple 2 tbsp Honey 1 stalk Celery Fresh Cilantro (3-4 sprigs) Dried cranberries Salt Chopped walnuts or pecan (optional) Wash the rice a few times with water and drain as much as possible. Put the rice and water in a pot and add water and bring to a boil. Lower the heat and simmer for 40 min. Turn off the heat and keep cover for at least 10 min. Fluff the rice with a fork. In a frying pan, cook the chicken with 1 tbsp olive oil. Add a little bit of salt while cooking. Set cooked chicken aside. In a small pot, combine the olive oil, curry powder, cumin, paprika, chilli powder and sesame oil. Mix well and let the oil simmer for 1 minute. Add the chopped onion and cook until they are translucent. Add honey to the ...