The only cruciferous vegetable that did well in my garden this year was a curly-leafed kale. Kale is a wonderfully nutritious and flavorful leafy green. It also tends to be really bitter if you don't treat it just right. In this rendition, it added a nice flavor and no bitterness. It also helped me use up my potatoes, something I'm always forgetting to do.
Potato and Kale Hash
5-6 medium potatoes, medium to large dice
4 oz bacon, chopped
1 medium onion, chopped
2 or so cups chopped kale (could have done more, but this was a nice amount)
salt and pepper to taste
extra virgin olive oil as needed
Pre-cook potatoes in the microwave for about five minutes (I used a microwave vegetable steamer with some water in the bottom to prevent them from drying out or getting tough). Meanwhile, render bacon in a frying pan. Add onion and some salt and sweat for a few minutes until just becoming translucent. Add potatoes and cook for a few more minutes. Add kale and continue to cook, adding olive oil as needed to keep things from sticking too badly, until potatoes are soft. Salt and pepper to taste.
Great for breakfast or dinner.
Rosemary
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Tuesday, July 26, 2011
Sunday, October 17, 2010
Chocolate Potato Cookies
Chocolate Potato Cookies? Think that sounds kinda gross? Think again. I am here to tell you that these cookies were a shot in the dark that turned out pretty decent. Unlike the pie from last week, which I wasn't such a great fan of, I actually liked these. They were very moist and chewy cookies and, of course, you can add fun stuff to make them more interesting. Here is the recipe from the Tasty Taters Potato Cookbook again.
Chocolate Potato Cookies
2 c brown sugar (I didn't pack mine in at all and it worked fine)
1/2 c shortening (I used butter because my shortening was emitting a
rather...uh...rancid odor)
1 c mashed potatoes
2 eggs
4 oz unsweetened chocolate, melted (I didn't have unsweetened so I used a little less of
the sweetened and just threw in some cocoa powder, but my chocolate flavor wasn't
great at the end so I'm thinking it must make a bit of a difference here)
1 tsp vanilla
3 c flour
1 tsp salt
1 tsp soda
1 c buttermilk
Cream the sugar with your shortening (or butter, or margarine, whatever form of fat tickles your fancy) and then stir in the potato, eggs, chocolate and vanilla. In a separate bowl mix your dry ingredients. Blend dry ingredients into the creamed mixture alternately with the buttermilk. Be careful not to overbeat. The dough isn't as thick as say for chocolate chip cookies, it is pretty sticky, but please not that that is the way it is supposed to be. Also note that here is where I went a little crazy and since it seemed so boring I added in some mini chocolate chips and some almonds. I also think some caramel chunks or peanut butter chips would be delicious!
Drop onto a greased cookie sheet and bake for 8-10 minutes at 375 or until set. Very soft, very moist, very chewy. Enjoy!
-Cayenne
Up next: A non dessert!
Chocolate Potato Cookies
2 c brown sugar (I didn't pack mine in at all and it worked fine)
1/2 c shortening (I used butter because my shortening was emitting a
rather...uh...rancid odor)
1 c mashed potatoes
2 eggs
4 oz unsweetened chocolate, melted (I didn't have unsweetened so I used a little less of
the sweetened and just threw in some cocoa powder, but my chocolate flavor wasn't
great at the end so I'm thinking it must make a bit of a difference here)
1 tsp vanilla
3 c flour
1 tsp salt
1 tsp soda
1 c buttermilk
Cream the sugar with your shortening (or butter, or margarine, whatever form of fat tickles your fancy) and then stir in the potato, eggs, chocolate and vanilla. In a separate bowl mix your dry ingredients. Blend dry ingredients into the creamed mixture alternately with the buttermilk. Be careful not to overbeat. The dough isn't as thick as say for chocolate chip cookies, it is pretty sticky, but please not that that is the way it is supposed to be. Also note that here is where I went a little crazy and since it seemed so boring I added in some mini chocolate chips and some almonds. I also think some caramel chunks or peanut butter chips would be delicious!
Drop onto a greased cookie sheet and bake for 8-10 minutes at 375 or until set. Very soft, very moist, very chewy. Enjoy!
-Cayenne
Up next: A non dessert!
Saturday, October 9, 2010
Zesty and Delicious...Potatoes?
Having oodles of wonderful Idaho-grown potatoes at my disposal I decided to get a bit creative and try out a new potato recipe or two. Not that I don't love all the traditional (and abundant) uses for potatoes, but I just wanted to really test their limits...So, here is one recipe that I found particularly interesting and figured I might as well share. I mean really, who could possibly RESIST the call of Idaho potatoes...don't you hear them? They say..."eat me....eeeeeeat me" see, they like it. So you should like them, it is only fair. If you would like the verdict from this highly unusual recipe please see the end of this post.
*Note: If you do not happen to have true Idaho potatoes handy I am sure that in light of the circumstances it can be forgiven to use some other regionally grown potatoes.
Orange Potato Meringue Pie (from the cookbook "Tasty Taters Potato Cookbook"
1 c. unseasoned mashed potatoes (I made mine from scratch, which works great I would
just recommend spending a bit more time to make sure you mash them well, chunks
taste a little funny in pie, that's all I'm saying)
1 c. brown sugar
1 tsp salt
1/4 tsp cloves
1/4 tsp allspice
1 1/2 tsp cinnamon
1/2 tsp ginger
2 Tbsp frozen orange juice concentrate
2 egg yolks (save the whites)
1 whole egg
1 Tbsp grated orange rind
1 unbaked pie shell
Mix all those ingredients together until smooth and pour into your pie shell. Pop it in the oven for about 30-35 minutes or until it is set and then put your meringue (see below) on it and bake for another 20 min or until it is nice and browned.
Meringue: beat together the two egg whites, 1/4 tsp cream of tartar and 6 Tbsp sugar until stiff peaks form. *note when beating egg whites it is best to use a metal bowl and to not dip your fingers in it, oils make it much more difficult to get those stiff peaks.
Verdict: This was an alright pie. I guess it wasn't really the best fit for me because AFTER I made the pie I remember that I'm not really a pie person to start with, and in addition, I've never really been a meringue person...but this was just too interesting to resist. My biggest problem was how sweet it was, I think if you cut back on the sugar that you use it would be a LOT better. So, this was a very sweet pie and mine had potato chunks in it, which made for some interesting textures but didn't really taste bad. The flavors themselves were pretty good. I do have to say though that the best part was the pie crust, which I made from scratch and was super proud of. Turned out super flaky and delicious. mmmm... but feel free to play with this some. I think it might taste good with some nuts in it as well, but maybe I'm just weird.
Up next...
Some form of potato cookies!
-Cayenne
Friday, January 29, 2010
Lentejas, or Spanish Lentils
Ok, so as you can probably guess from the announcement at the side of the blog, this post is being brought to you today by the husband of Thyme. I shall call myself Mint. I thought of taking Ginger, but figured I'd leave that one to Rosemary's husband if he ever wanted it.
Before beginning the recipe, one little caveat: I don't know any of the proportions for this dish. I learned it in Spain from a little old lady who basically only gave ingredients and told me to experiment until it tasted right. So I will do mostly the same, but give you about what I think is right. It really can't be messed up too bad, as a 20 year old single guy like me, at the time, couldn't screw it up.
Lentejas
1 lb lentils, cleaned
2 large russet potatoes, cubed
2 carrots, chopped
1 green chile (or 1 can green chilies, mild)
2-3 medium tomatoes, whole but with the stems cut out (or one large can diced)
8 oz Spanish chorizo*, chopped
3 cloves garlic, whole (more if you want)
2-3 bay leaves
salt to taste
This is a true one pot meal. Start off with the lentils in a large pot, putting enough water to cover them by about an inch to an 1 1/2 inches. Basically, the more liquid you put in the soupier they will be. Add the potatoes, carrots, green chilies, tomatoes, chorizo, and garlic to the pot and bring to a boil. Let it simmer for a while, until the tomatoes and the chili are soft enough that you can basically pull of the skin and let the insides fall apart. It's best to kind of pulp the tomatoes and chili using either a grater or a press of some kind. You mostly want them to be juice, not substance. After the tomatoes and chili are pulped, fish through the pot and find all of the cloves of garlic. They should be soft enough to just smash and mix back into the stew. Be sure to find all of them, as you can bet that no one wants a mouthful of garlic like that. Next, salt the lentejas to your liking. Remember, you might need more salt than you think, since lentils and the rest of the ingredients need quite a bit.
The recipe can be modified however you want, adding any vegetables that you feel work well for you. It is basically a pauper's dish, so whatever you have works.
* A note on Spanish chorizo: It is not the same stuff that you find in Mexico or many South American countries. It is a hard sausage similar to pepperoni, but not as spicy. There are many varieties that you can find, but if you can find Basque style it should be good enough. Obviously to make it authentic you would have to find actual spanish style, but it is often fairly expensive here in the states and so a substitute should probably be found. Talk to your local grocer to see what they have.
Mint
PS-Rosemary, don't ever feel it's inappropriate to ask me to post. I really don't mind, so if there is anything you wanted me to put up here, let me know.
Before beginning the recipe, one little caveat: I don't know any of the proportions for this dish. I learned it in Spain from a little old lady who basically only gave ingredients and told me to experiment until it tasted right. So I will do mostly the same, but give you about what I think is right. It really can't be messed up too bad, as a 20 year old single guy like me, at the time, couldn't screw it up.
Lentejas
1 lb lentils, cleaned
2 large russet potatoes, cubed
2 carrots, chopped
1 green chile (or 1 can green chilies, mild)
2-3 medium tomatoes, whole but with the stems cut out (or one large can diced)
8 oz Spanish chorizo*, chopped
3 cloves garlic, whole (more if you want)
2-3 bay leaves
salt to taste
This is a true one pot meal. Start off with the lentils in a large pot, putting enough water to cover them by about an inch to an 1 1/2 inches. Basically, the more liquid you put in the soupier they will be. Add the potatoes, carrots, green chilies, tomatoes, chorizo, and garlic to the pot and bring to a boil. Let it simmer for a while, until the tomatoes and the chili are soft enough that you can basically pull of the skin and let the insides fall apart. It's best to kind of pulp the tomatoes and chili using either a grater or a press of some kind. You mostly want them to be juice, not substance. After the tomatoes and chili are pulped, fish through the pot and find all of the cloves of garlic. They should be soft enough to just smash and mix back into the stew. Be sure to find all of them, as you can bet that no one wants a mouthful of garlic like that. Next, salt the lentejas to your liking. Remember, you might need more salt than you think, since lentils and the rest of the ingredients need quite a bit.
The recipe can be modified however you want, adding any vegetables that you feel work well for you. It is basically a pauper's dish, so whatever you have works.
* A note on Spanish chorizo: It is not the same stuff that you find in Mexico or many South American countries. It is a hard sausage similar to pepperoni, but not as spicy. There are many varieties that you can find, but if you can find Basque style it should be good enough. Obviously to make it authentic you would have to find actual spanish style, but it is often fairly expensive here in the states and so a substitute should probably be found. Talk to your local grocer to see what they have.
Mint
PS-Rosemary, don't ever feel it's inappropriate to ask me to post. I really don't mind, so if there is anything you wanted me to put up here, let me know.
Tuesday, January 19, 2010
Corn Chowder
Don't think you can bump my post and not pay, Rosemary - eat this! Literally, this is a great dish. Super easy, too.
Corn Chowder
1/2 to 1 lb sausage (I prefer the sage kind, and usually use half a pound, but use more if you wish)
1/2 onion, chopped
2-4 potatoes, chopped (make it as potato-ey as you want)
1 can corn, drained
1 can creamed corn
1 can evaporated milk
Thyme or sage (1/2 tsp or so)
salt and pepper to taste
In large pot, brown sausage with onion, drain off any grease. Add potatoes and spices and just enough water (or broth) to cover them. Simmer until the potatoes are tender. Add the cans of corn and milk (I tossed in about 3/4 cup half and half 'cause I was trying to use it up) and heat it until it's all warm and yummy.
Corn Chowder
1/2 to 1 lb sausage (I prefer the sage kind, and usually use half a pound, but use more if you wish)
1/2 onion, chopped
2-4 potatoes, chopped (make it as potato-ey as you want)
1 can corn, drained
1 can creamed corn
1 can evaporated milk
Thyme or sage (1/2 tsp or so)
salt and pepper to taste
In large pot, brown sausage with onion, drain off any grease. Add potatoes and spices and just enough water (or broth) to cover them. Simmer until the potatoes are tender. Add the cans of corn and milk (I tossed in about 3/4 cup half and half 'cause I was trying to use it up) and heat it until it's all warm and yummy.
Sunday, September 27, 2009
Borscht
I am a bad food blogger. I admit this. I never, ever, remember to pull out my camera when I'm cooking. If I'm good, I might remember to take a picture of the finished product, but any of the steps - no pictures. Which leads me to this morning. We'd gotten beets in our CSA a week or two ago, and I picked up a small head of cabbage at the store this week, and with the weather finally cooling off, I decided it was time to try borscht. So I just finished almost an hour of cutting and frying and stirring and now there's a big pot of red veggies on my stove and I came to the living room to type down what I just did so I could remember it and my husband goes - "so...you're not taking any pictures, then?" D'oh!
Borscht
3 or so medium beets (grated)
1 small head cabbage (sliced thinly)
4 medium potatoes (cut into chunks)
2 carrots (grated)
1 onion (chopped)
1 can tomato sauce (or tomato paste)
beef broth
garlic
parsley
lemon juice
salt
sour cream
I grated the beets and carrots, and chopped the onion, then sauteed them in a little bit of olive oil (and a bit of sausage grease I had left over from breakfast). One of the recipes I saw said to add about a tablespoon of lemon juice or vinegar to preserve color, so I did. Then I put the potatoes in the broth (four cups worth of it, about, made from bouillon cubes) and brought it to a boil. Tossed in the sliced cabbage after a few minutes, let it cook down just a touch, then added the beet mixture, as well as the garlic and parsley and tomato sauce. I tossed in a little bit extra water, pretty much just enough to kind of swish out the saute pan and can of tomato sauce. Another recipe said to let it come to a boil, then let it sit and cook in its own heat for a few hours. We'll try that and update you later with the results...
Update: The verdict is - this was good! I ended up letting it simmer for a bit, then just sitting most of the day until we got home from church, and then heating it back up for dinner. It made a lot. A lot. We had three friends over, set aside leftovers for our lunches and still had some to send home with them. Served it with sour cream. And yes, I forgot to take a picture. Even after reminding myself to take a picture, I still forgot. Oh, and let me know if there are any steps I forgot to write down - it seems to me I left something out.
Thyme
Borscht
3 or so medium beets (grated)
1 small head cabbage (sliced thinly)
4 medium potatoes (cut into chunks)
2 carrots (grated)
1 onion (chopped)
1 can tomato sauce (or tomato paste)
beef broth
garlic
parsley
lemon juice
salt
sour cream
I grated the beets and carrots, and chopped the onion, then sauteed them in a little bit of olive oil (and a bit of sausage grease I had left over from breakfast). One of the recipes I saw said to add about a tablespoon of lemon juice or vinegar to preserve color, so I did. Then I put the potatoes in the broth (four cups worth of it, about, made from bouillon cubes) and brought it to a boil. Tossed in the sliced cabbage after a few minutes, let it cook down just a touch, then added the beet mixture, as well as the garlic and parsley and tomato sauce. I tossed in a little bit extra water, pretty much just enough to kind of swish out the saute pan and can of tomato sauce. Another recipe said to let it come to a boil, then let it sit and cook in its own heat for a few hours. We'll try that and update you later with the results...
Update: The verdict is - this was good! I ended up letting it simmer for a bit, then just sitting most of the day until we got home from church, and then heating it back up for dinner. It made a lot. A lot. We had three friends over, set aside leftovers for our lunches and still had some to send home with them. Served it with sour cream. And yes, I forgot to take a picture. Even after reminding myself to take a picture, I still forgot. Oh, and let me know if there are any steps I forgot to write down - it seems to me I left something out.
Thyme
Sunday, September 6, 2009
Pesto Potatoes
I made my first attempt at pesto this week. And even though I didn't have pine nuts (or any nuts, actually) it turned out pretty darn good.
Pesto
1 cup or so of fresh basil leaves
olive oil
parmesan cheese
garlic
Put all of that in a food processor, and pulse it until it's all mixed together. Play with the amounts of olive oil and parmesan until it seems like it's the consistency you want it. Oh...the smell...it's like heaven. The only thing I wish I'd done differently is made more
So then, here's what I did with it:
4 or 5 potatoes, sliced
1 cup swiss chard, chopped
1 pint cherry tomatoes, halved
pesto
mozarella cheese
I just layered all of this together and baked it in the oven for about an hour or so. Our oven is kind of screwy, so I'm not sure exactly what the temperature was or how long it was in there for (we'll guess 350ish for about an hour). Next time I'd probably boil the potatoes a bit first so that they were partially cooked which would cut down on oven time.
Thyme
Pesto
1 cup or so of fresh basil leaves
olive oil
parmesan cheese
garlic
Put all of that in a food processor, and pulse it until it's all mixed together. Play with the amounts of olive oil and parmesan until it seems like it's the consistency you want it. Oh...the smell...it's like heaven. The only thing I wish I'd done differently is made more
So then, here's what I did with it:
4 or 5 potatoes, sliced
1 cup swiss chard, chopped
1 pint cherry tomatoes, halved
pesto
mozarella cheese
I just layered all of this together and baked it in the oven for about an hour or so. Our oven is kind of screwy, so I'm not sure exactly what the temperature was or how long it was in there for (we'll guess 350ish for about an hour). Next time I'd probably boil the potatoes a bit first so that they were partially cooked which would cut down on oven time.
Thyme
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