Vinegar Friday -- Just in time for a picnic

TGIVF!!

Not only is it Vinegar Friday, but it's the beginning of a long weekend for many of you in the Monday-Friday workforce. So, what are the plans? Picnic, anyone?

I have to admit, I'm not a big Memorial Day picnic person. I tend to enjoy a quiet, contemplative day instead. I like the simplicity of the day and enjoy spending it alone with my husband. However, I know that's not the case for most Americans, as it is also a celebration of the unofficial start of summer. 

So, with picnics in mind, I thought I'd post my recipe for macaroni salad, which is also in my book, Vinegar Fridays. This was my father's favorite macaroni salad recipe, which always made me happy.

Photo by Junior Libby

Green Grandma's Macaroni Salad

  

                               1 lb. macaroni

                               1 small onion, finely diced

                               4 hard boiled eggs, diced

                               1 carrot, finely chopped

                                Dressing:

                                1/2 cup sugar

                                3 Tbsp. mustard

                                1 cup mayonnaise

                                1/2 cup distilled white vinegar

                                 salt to taste

Cook macaroni  until soft, but firm. Drain and    chill for at least an hour in the refrigerator. Add onion, eggs and carrot. Mix dressing ingredients and add to macaroni. Mix well and sprinkle with paprika. 

Note: Opt for organic DWV and pasta to avoid the GMOs and possible chemical processing. And check out local farmers' markets for farm fresh eggs.

Have a safe, happy and scrumptious weekend.

Keeping it green with vinegar,

An interview and some good food

Yesterday, I promised you some recipes. So I'm posting them below. While you're whipping up some balsamic vinagrette for your salad, or chopping veggies for your stew, why not listen to the interview I did on October 15th on WORD-FM in Pittsburgh?

Enjoy!

Hana's Sausage Stew

1 lb. smoked sausage (I prefer Hillshire's)

8-10 small to medium onions, quartered

4-5 carrots, sliced

6-8 small to medium potatoes, sliced

1 tsp. marjoram

1/4 cup red wine vinegar (you knew I had to work vinegar in somehow!)

4 to 6 oz. of beer (optional)

enough water to cover

Slice sausage in 1/2" slices and brown in bottom of large stew pot. Add remaining ingredients. Bring to a boil. Turn down heat and simmer for 4-5 hours.

You can also cook this at a higher heat for 2-3 hours, but I prefer the slow cooking method. This actually just gets better the longer it cooks, so if you want to have your house smelling absolutely delicious for an entire day, start cooking it in the morning.

Add water as needed. You want to have enough broth to dip some fresh baked rolls in!

Balsamic Vinaigrette

1/4 cup organic balsamic vinegar

1 TBSP fresh minced garlic (I love the jarred garlic)

1/2 tsp. salt

1/2 tsp. pepper

2 TBSP dijon mustard

1 TBSP dark brown sugar (optional)

3/4 cup olive oil

Add ingredients to a jar with a tight fitting lid and shake well. Toss with fresh salad greens. This is not only delicious, but has some of those wonderful health benefits that accompany vinegar.

Hmm. I'm thinking I should have saved this post for Friday!!

Keeping it yummy...with vinegar, no less!

Hana