What To Do With Chives Food
BABY POTATOES WITH CHIVES
I bought the potatoes one day and wasn't sure what to do with them. This turned out much better than I was expecting.
Provided by RachelB-KY
Categories Low Protein
Time 20m
Yield 5 serving(s)
Number Of Ingredients 3
Steps:
- Using vegetable peeler, remove strip of peel in thin band around center of each potato.
- Place potatoes in large saucepan; cover with cold water.
- Sprinkle generously with salt and bring to boil.
- Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well.
- Return potatoes to saucepan. Add butter to pan; stir over medium heat until butter melts and coats potatoes.
- Sprinkle with chives, salt, and pepper.
- Transfer potatoes to bowl and serve.
Nutrition Facts : Calories 209, Fat 9.4, SaturatedFat 5.9, Cholesterol 24.4, Sodium 76.3, Carbohydrate 28.6, Fiber 4.4, Sugar 2.1, Protein 3.2
BEET SOUP WITH TARRAGON, CHIVES AND YOGURT
Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
- Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
- Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
- Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.
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