Tag Archives: Rolling Boil

No Potato Salad


Craving for potato salad but on a low carbohydrate diet? Try this delicious adaptation. It has all the flavor of real thing without the carbs. The rich texture of the green beans combined with tangy dressing  satisfy the worst of cravings!
Replace regular mayo for canola oil mayo to make it soy-free.

Ingredients: (8 servings)

1 lb green beans chopped into half inch pieces
1 medium red onion, chopped
1 orange (or red) bell pepper, chopped
1/3 cup olive oil
1/2 cup canola oil mayonnaise
salt & pepper to taste

Place water in a large pot, salt the water and bring to a rolling boil. Add the green beans and let cook for 8-10 minutes or till they are cooked but still crisp.
Place the raw onion in a large mixing bowl, drain the green beans and add to the onions, mixing well. The heat of the beans will cook the onions slightly. Add the bell pepper, salt and pepper to taste. Add the olive oil and stir well. Incorporate the mayo. You may add some mustard or vinegar if desired. Serve warm or set the mixture aside till it cools. It can be made ahead and will keep 2 days in the fridge.

How To Cook Rice

It is said that any cook should know how to execute 10 basic recipes and most other recipes will follow. Think about it, if you know your basic cooking techniques, change the ingredients and you’ll be able to make thousands of combinations!  Rice is a tricky thing, it can be made risotto style, sticky style or “steamed/ fluffy” style.


The method we used is easy, simple and will produce a lovely fluffy style rice, excellent for side dishes or as a basis for sauce, or stir fry. 

For 4 (1 cup) portions:

2 cups rice
about 8 cups water 
1 tsp salt 


Rinse rice in water two or three times to get rid of any debris. Place the rice in a pot on high heat with just enough water to cover the rice plus 1/2 inch more, add salt and stir. Let it come to a rolling boil then lower the heat and cover. Let cook for 10-15 minutes DO NOT STIR or else your rice will stick to the bottom of your pot. Check to see if water dried out, if necessary add more.
Start testing for doneness after 15 minutes. The grains will be plump, white and cooked in the center. .

Which Rice to use?

None in particular, keep in mind that some rice types are more flavorful than others. Normal long grain rice is OK for this recipe. It tastes very good with Basmati

Pickled Green Tomatoes

What a great way to use those green tomatoes that never made it to season! Perfect for appetizers, as a side for a sandwich instead of regular pickles, and our favorite: chopped as a relish.  We have also used firm red ones with the same great result. They do take a whole day and a half to make , but are well worth it.



7 lb. green tomatoes, hollowed
1 Cup pickling lime
1 gal. water
3 Cups vinegar, divided
1 Tbsp. alum
10 Cups granulated sugar
8 cinnamon sticks

Slice the hollowed tomatoes into about 1/2-inch wide rings. Soak the tomato rings in the pickling lime and water for at least 24 hours. Make sure to use a nonporous, ceramic stock pot or a 1-gallon glass jar, as the liquid will pit non-coated aluminum stockpots.

Discard the pickling lime and water mixture and soak the tomato rings in ice water for about 3 hours.

In a small bowl, mix 1 cup of the vinegar with alum, and add some water. Pour this mixture over the top of the tomatoes and add more water to cover. Set on the range over medium-high heat and bring to a simmer, then reduce heat and continue to simmer for about 2 hours. Pour off the liquid when cool enough to handle easily, then discard.

Meanwhile, in a saucepan over medium-high heat, combine the remaining 2 cups vinegar, 2 cups water, sugar, and cinnamon sticks. Bring the mixture to a hard, rolling boil for about 1 minute, making sure to stir constantly. Pour the mixture over the cooked tomatoes and let stand for 24 hours.

Pour off the liquid, but reserve and reheat it in a saucepan over medium-high heat. Bring the liquid to the boil again. Place tomato rings in 6 to 8 sterilized pint jars and pour the hot pickling liquid over the top of the tomatoes. Make sure to use self-sealing lids that have also been sterilized with the rings. Leave on the counter overnight to seal, then store in a dry, dark pantry.

Serve straight from the pint jar, as an appetizer, sliced instead of cucumber pickles or chopped as a relish.