Waldorf Pasta Salad

Sunday it was hot and I did not feel like cooking, so I made Waldorf Pasta Salad... Cheap, Fast, Good is the cookbook this recipe came from.

Cook 8 oz. short pasta per package directions. I am gluten free so I used brown rice elbow noodles, Tinkyada is the brand I like.

While it is cooking chop up 3 medium size apples , keep the peel on, and put in a large bowl. Add 1 tablespoon lemon juice, and toss with the apples. Chop two ribs celery, and 1 cup already cooked chicken, add to bowl. Also add 1/2 cup raisins or other dried fruit, I used raisins, cranberries would be good. 1/2 cup chopped walnuts or pecans, optional. I put it on top of mine, the kids don't like nuts in salad.

Mix in a separate container, 1 cup Mayonaise, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, or to taste.

When the pasta is done cooking, drain it and cool it with cold water, when it is cool, mix it with the ingredients in the large bowl, then stir in the mayo mix. This recipe serves six.

Labels

See the label on the beet jar lid? (previous post) I found these labels years ago in a local store. When I wanted more, of course they were not available. Fortunately I kept the box and found them on the internet: www.labelonce.com. The labels stick permanantly, however the messages on them change with a sharpie and eraser that are provided in the kit. I label jar lids, plastic freezer containers with broth, large pails storing bulk food. The words don't wash off you have to use the eraser. If the object has a smooth surface the label will stick to it. There are also several size labels in the kit.

The latest, my spice rack. The most used spices are on a little metal stair step in the cupboard. I put a little label on the side of the lid with the name of the spice. Finding spices is easier.

Beets

Before I was married and I worked in an office, we would sometimes get Greek salads for lunch. This was my first exposure to feta cheese and beets. When making salads variety is key. Instead of canned beets, lacto fermented beets from the classic cookbook for nutrient dense food, Nourishing Traditions is the way to go. I made these beets this morning, they will sit on the counter for three days. I am salivating right now thinking about eating these beets.

They are easy to make and only slightly messy. I had eleven beets, cut off the leaves and root ends, and scrub them with a brush and water. Puncture with a fork a few times, place on a jelly roll pan and bake 300-325 degrees for about three hours. Run under cold water and peel the beets, this is the messy part. It is easier if you do this when the beets are warm. Slice thinly 1/4", stuff them in a quart size mason jar press down. Pour a mixture of one cup filtered water, 1 tablespoon sea salt, 4 tablespoons whey. Pour over the beets, if needed add extra water to cover. Cover tightly and let them set on the counter for three days. Easy, worth the little mess. Enjoy!

Go to the farmers market or grocery store or even your garden and get some beets and try some soon.

Lamb Chop Dinner

Yum, Lamb Chops, dredged in flour, salt and pepper, and baked at 400 degrees for about 8 minutes a side. Broccoli, plunged into boiling water, covered and drained when it turns bright green. Baked potato with sour cream, and fermented red cabbage. Don't forget a glass of raw milk.

The dip recipe would also go great on baked potatoes.