Tag Archives: Potatoes

Summer Salad Series III: Hearty Roasted Veggie Salad

28 Jun

This is the perfect salad for a healthy summer meal, the potatoes and chick peas make it a bit heartier than a typical salad. For those of you who need protein you can always add chicken or salmon. And the balsamic dressing for this salad is super simple and really delicious, you should definitely keep it handy and use it for other salads!

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Ingredients-Salad:

12 asparagus spears, ends cut off and cut in half

1 cup red potatoes, quartered

1 Tbs extra virgin olive oil

1 Tbs balsamic nectar or vinegar

Salt and pepper

2 cups arugula or baby spring greens (I’m not a fan of arugula)

1 avocado, sliced

1/2 cup canned artichoke hearts, halved

1/3 cup canned chick peas, drained and rinsed

Ingredients-Dressing:

4 Tbs extra virgin olive oil

2 Tbs balsamic nectar or vinegar

1 Tbs freshly squeezed lemon juice

Pinch of dried oregano, basil, garlic powder, salt and pepper

Directions:

Preheat oven to 400 degrees F. Toss the potatoes and asparagus in the olive oil, balsamic vinegar, salt and pepper. Roast the potatoes on a baking sheet for 20 minutes, tossing once or twice during that time. Add the asparagus to the potatoes and roast for another 10 minutes. Once the vegetables are done remove from oven, let cool for a bit.

While the vegetables are roasting, whisk together the dressing ingredients and set aside.

To assemble, grab a nice big bowl; add lettuces, then add the rest of vegetables and sprinkle with the chick peas. Whisk the dressing before drizzling it over the salad and there you have it! Super easy, super healthy and super yummy!

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*Napkin by Patio Fashions

Recipe from Pumpkin and Peanut Butter

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Summer Salad Series II: A New Take an Old Stand By…Potato Salad with Green Beans

21 Jun

As much as I love traditional potato salad, it’s always nice to try something new. My husband loves green beans so when I was looking through potato salad recipes and saw this one with green beans I knew it would be a winner. It is so easy and so delicious! Thank you Sweet Little Bluebird for this great recipe!

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Ingredients:

4 cups cooked potatoes, cubed-I used red skinned but you can use whatever you prefer

1 pound green beans, cooked al dente and cut in half

3 green onions, chopped

1/4 cup red onion, finely chopped

1/2 tsp oregano

2 cloves pressed garlic

salt and pepper to taste

1/3 to 1/2 cup dressing-recipe calls for Newman’s Own Olive Oil & Vinegar Dressing, I personally like Ken’s Italian Dressing & Marinade

Directions:

Place all ingredients in a large bowl and toss with desired amount of dressing. Add salt and pepper to taste, toss well and refrigerate. Enjoy!

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I added about a tablespoon of red wine vinegar and you could also try adding some mustard, I think I may try that next time! I also added some tomato to my husbands and he loved it!

Buffalo What? Potato Wedges!

2 Oct

Football season is in full swing which means that in our house Sundays are devoted to football watching and eating. This is the one day of the week that we eat what we want; no calorie counting and I call it football food. My husbands favorite is buffalo chicken wings, not mine. I don’t like the skin and all the icky veiny stuff and I’m also a vegetarian now. But I do love the taste of the wing sauce, blue cheese and celery,so what to do? After being inspired by Libbie Summers, the amazing food guru, I decided to make buffalo potato wedges. The result was absolutely delicious, John may never eat chicken wings again!

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Ingredients

2 to 3 Tbs vegetable oil

4 or 5 medium Russet potatoes, cleaned well and cut into thin wedges

1/3 cup hot sauce (I like Cholula, but I know Frank’s is a favorite of many, use what you like)

few dashes of Tabasco

1/3 cup butter

1/2 cup crumbled blue cheese

2 stalks celery, thinly sliced

1/4 cup scallions, thinly chopped

Directions

1. Preheat oven to 350 degrees. Put potato wedges in a bowl, drizzle the vegetable oil over the potatoes and toss to coat evenly. Spread wedges on a jelly roll pan. Bake in oven for 25 minutes or until tender, turning after 15 minutes.

2. While potatoes are cooking, melt butter in small saucepan and add hot sauce and tabasco. When the potatoes are cooked to your liking (tenderness/crispiness) transfer them to a baking dish and toss with the hot sauce mixture. Sprinkle with the blue cheese and bake for another 5 or 6 minutes until cheese is melty.

3. Remove from oven and sprinkle with the celery and scallions….serve and enjoy!

*this is totally mine in terms of ingredients and amounts, I’m not famous for measuring so amounts are approximate, you may have to adjust to your liking.

 

Steak and Potatoes-The Way to a Man’s Heart

3 Mar

First I would like to apologize for the pause in posts, 2 sinus infections in a row and computer problems kept me from blogging but I’m back. My computer and my sinuses are healthy. So I am going to back track a bit to Valentine’s Day. My husband I usually go out but this year we decided to stay in and I cooked.  John (my husband) is a typical man, he loves meat and potatoes. The menu for our meal was simple: filet mignon, smashed fried fingerling potatoes and portobello mushrooms with spinach and cheese-all of which are easy and delicious.

Dinner Prerp

Preparing for Valentine's Dinner

For this particular post I do not have tried and true recipes, this meal was made from asking questions and trial and error. I’m going to write this the way I cooked it because timing is always an issue when you want the foods for the meal to be ready at the same time. One important thing you will need for this is a cast iron skillet or a skillet that can go into the oven, this is for the filets. So, here goes… 

Filet Mignon

I take the steaks out of the frig and put in a shallow dish; sprinkle with salt and pepper, Adobo seasoning  and some Lea & Perrins Worcestershire sauce.  I let the steaks set out in this marinade for about 30 minutes while I get the other foods going. Now, I know alot of people who think that anything more than salt and pepper on a filet is terrorizing it and my husband was one of those people until he tasted these. 

Fingerling Potatoes

I used a bag of  white fingerling potatoes, toss them lightly in olive oil and roast for 20 minutes in a 400 degree oven on a cookie sheet. Once they are roasted you will need to smash them slightly with a wooden spatula-just enough so that the skin cracks but you don’t want them to fall apart. 

Sherry Vinaigrette

Make this ahead of time for the portobello mushrooms with spinach and cheese. This recipe is from Bobby Flay, as is the portobello mushroom idea but I have changed it quite drastically. His recipe doesn’t cook the spinach and he stacks them which I just thought was too much. 

1 small shallot finely chopped ( I LOVE shallots)

1/4 cup sherry vinegar

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 teaspoons Dijon mustard

1/2 cup olive oil

Whisk together the shallot, vinegar, mustard, salt and pepper in a small bowl. Slowly whisk in the oil until emulsified.    

Portobello Mushrooms

Put a light coat of olive oil on the mushrooms and put bottom down on a jelly roll pan and put in a 400 degree oven, turn over after about 5 minutes. Keep your eye on them so they don’t get overdone. They should cook for a total of about 10 minutes-5 minutes each side. 

Fingerling Potatoes

Put vegetable oil in a large pan to fill it to about 1/2 way and heat the oil to 350 degrees ( I didn’t measure the temperature but I did look it up on-line to see what it should be).  Once the oil is hot enough add the smashed potatoes and fry for about 4 to 5 minutes and turn to fry the other side for another 4 to 5 minutes until nicely browned. When done drain on paper towels then put in a large bowl and toss with sea salt and chopped chives.

Filet Mignon

Heat up a skillet on high heat with a bit of vegetable oil spread evenly on the bottom, I actually pour a bit into the skillet and use a paper towel to spread it around and take up the excess. Once the pan is nice and hot put the steaks in and sear each side for about 3 minutes. While they are searing turn the oven to 400 degrees to preheat. Once the filets are nicely seared, turn off the heat and put the skillet with the filets in the oven. For rare I cooked them about 6 minutes and for medium about 9 minutes but it will really depend on the size of the steaks and your oven.

While the filets are in the oven I put a bit of olive oil in a small saute pan and add about a 1/2 bag of baby spinach and cook until just wilted. Then put a portobello mushroom on each plate, top with wilted spinach, whisk the vinaigrette and pour over the spinach then top with grated manchego cheese.

At this point the filets should be done so you can plate them along with the potatoes and enjoy a really great satisfying meal!  I would have a picture of this complete meal but before I could remember to get the camera it was all gone…

Potato Leek Cheesy Goodness!

24 Apr
 
My Family-Easter 1970

Happy Easter Everyone! My favorite holiday.  Some people are surprised to hear that, but it’s true. The pretty pastel colors, baskets filled with goodies, bunnies and the fact that spring is here and the trees and flowers are blooming-that is why I love it. And the fact that a big meal with great food is involved also makes it a favorite.  In my house growing up we usually had 2 big meals for Easter-breakfast and dinner.

Now with everyone having their own families things are different, my husband and I go to his mother’s house where we have their traditional meal of breakfast and dinner together. Yep, that’s right breakfast and dinner in one meal, it was his fathers doing and they have kept the tradition going now for years.  It consists of everything from a turkey and ham to fried eggs, stuffing and hash browns.  You never leave hungry.

This year I wanted to do an “Easter” dinner for my husband and I last night, but wanted to do a little something different and while going through my recipe notebook I stumbled upon a recipe for Potato-Leek Gratin that I had ripped out of a William-Sonoma catalog. So off I go to the super market to get the ingredients.  This dish required quite a bit of cooking time so while the ham was baking I started to make the gratin and when I went to grate the cheese I realized I bought Gouda instead of Gruyère-UGH!  So, with leeks all set and the potatoes sliced, off I go to the market again! I had thrown my receipt away but the woman was kind and took pity on me as I told her I was in the middle of cooking and she let me exchange but they were out of Gruyère, how does that happen!? Not really sure what to do I grabbed a block of swiss somehow remembering that Gruyère is in the swiss cheese family and a block of monterey jack for its creaminess-it will have to do. Well, let me tell you that it was amazing! One look at my husbands face as he ate the steaming hot mass of what we call cheesy goodness was all I needed. Try it for yourself and you too will be amazed. Just one thing about the recipe that I didn’t do was add the nutmeg, just didn’t seem like it fit.

                                                                                                                           

                                               Cheesy Potato Goodness

 

Potato-Leek Gratin

5 Tbs unsalted butter                                                                       

4 lb leeks, white and light green portions, rinsed well, cut into 1/4″rings

1 1/2 Tbs kosher salt

1 tsp minced fresh thyme

1/4 tsp freshly grated nutmeg

3/4 tsp pepper

1 cup heavy cream

6 oz grated Gruyère cheese-grated

3 oz Parmigiano-Reggiano cheese-grated

3 lb russet potatoes, peeled, cut into 1/4″ slices

3 Tbs minced fresh chives

In a 12″ nonstick fry pan over medium heat, melt 4 Tbs butter.  Add leeks and salt, stirring to coat leeks with butter. Cover and cook, stirring occasionally, until leeks are tender, about 20 minutes.  Add thyme, nutmeg, pepper and cream. Simmer, uncovered, stirring occasionally until thickened, about 15 minutes.  Transfer to bowl; let cool. Wipe out pan; grease with 1 Tbs butter.

Preheat oven to 400 degrees.

In a bowl combine cheeses.  Layer one-third of potatoes in fry pan (I used a casserole dish-much prettier). Spread one-third of leek mixture on potatoes.  Sprinkle with one-third of cheeses then 1 Tbs chives.  Repeat layering 2 more times, reserving 1 Tbs chives.  Cover pan; transfer to oven.  Bake 45 minutes. Remove lid;bake until potatoes are tender and crust is golden brown, about 30 minutes more. Sprinkle remaining chives on top, let stand 15 minutes before serving…or try to anyway. Serves 8 to 10.

Happy Eating!

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