What To Do With Chives Food

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BABY POTATOES WITH CHIVES



Baby Potatoes With Chives image

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

2 lbs baby potatoes
1/4 cup butter
3 tablespoons chopped chives

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



Beet Soup With Tarragon, Chives and Yogurt image

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

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 1/2 pounds cooked, peeled red beets, chopped (See Tip)
Salt and pepper
Pinch of ground cayenne
1/4 cup red-wine or apple cider vinegar, plus more to taste
8 cups water or broth
1 cup whole-milk yogurt
3 tablespoons chopped tarragon leaves
2 tablespoons thinly sliced chives

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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Estimated Reading Time 6 mins
Published 2015-03-13
  • Creamy Chive Potatoes. Don't want fried potatoes? Chives work just as well on a pot of creamy, tender ones. Get This Recipe.
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  • Homemade Cheese Spread with Garlic and Herbs. Here's a DIY version of the flavored, spreadable Gournay cheese originally from France. Get This Recipe.
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  • Spring Lamb in Herbs. Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing.
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