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Home Posts tagged "potato" (Page 2)
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Quick and easy veggie burgers

Published on January 28, 2013, by in Recipes.

For a while I was on the hunt for the best veggie burger recipe. I don’t know when or why I stopped making my own patties. I must have gotten tired or them. Or maybe it was about the time I discovered amazing gluten-free veggie burgers at Costco that weren’t loaded with crap. Well, last week we didn’t have many groceries but we did have the makings of a homemade veggie burger, so I threw these together. And they turned out surprisingly well. While they aren’t my favorite recipe, they were so easy and fast that I would make them again. Ingredients: 2 small to medium sweet potatoes 1 can black beans, drained and rinsed 1 small onion, diced 1/3 cup rolled oats(not instant, preferably gluten-free) 1 egg 1/4 cup sunflower seeds(or nut of choice) 1/2 teaspoon cumin 1/2 teaspoon coriander salt and pepper Preheat oven to 350F. Poke holes

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Easiest baked potato soup

Published on November 7, 2012, by in Recipes.

I saw this pinned and thought it had to be too good to be true. I am so glad that I did! A few years ago at Christmas time, my dad and I set forth in the kitchen with the goal to make loaded baked potato soup. Ok, so maybe it was my goal, I just drug him along for the ride. He was a good sport about it. It started with a roux and cooking things in bacon fat. All things that sound wonderful and delicious. It was a painstaking and time-consuming process and highly disappointing when we ended up with a blah product. So blah that we just kept adding things to it to try to give it flavor. It ended up turning out acceptable tasting after a lot of tinkering and no where close to the original recipe. This soup is much different from that soup. Flavorful

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Autumn stew

Published on November 16, 2011, by in Recipes.

Still needing to use some of the pumpkin that I roasted, I decided to tackle (never home)maker’s Autumn Stew. I made several changes to the recipe. I kept doing taste tests as I was cooking it and it just kept tasting so starchy and bland. Finally, at the end I added some extra things to make it taste a little brighter and was content with the results. Addendum: The left overs were even better than the original product. The flavor was awesome the next day. Ingredients: 1 tablespoon olive oil 1 onion, diced 3 medium carrots, cut into coins 2 15 oz cans of diced tomatoes(I used one fire roasted and one regular) 29 oz roasted pumpkin puree(or canned pumpkin) 32 oz broth of choice(veggie, chicken or beef) 1 can chickpeas, drained and rinsed 1 cup frozen green peas 1 1/2 cup corn(I used frozen from this past summer) 1

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Roasted fingerling potatoes

Published on November 4, 2011, by in Recipes.

Fingerling potatoes were on sale at the grocery store the other day and I couldn’t resist buying some. I always feeling like they are the fancy aunt of the potato family. I’m not sure why more restaurants don’t serve more of them. I like a simply prepared potato, so I went with Martha Stewart’s roasted fingerlings recipe. Ingredients: 1 1/2 pounds of fingerlings scrubbed 2 teaspoons coarse sea salt 1/4 teaspoon ground black pepper 1/4 teaspoon thyme 1/4 teaspoon rosemary 1 tablespoon olive oil Preheat oven to 400F. Cut larger fingerlings in half and leave the smaller potatoes whole so that they cook evenly. In a small bowl, combine the rosemary, thyme, salt and pepper. In a larger bowl, drizzle potatoes with oil. Toss to cover evenly. Then toss with seasonings. Once evenly coated, spread in a single layer on a baking sheet. Roast in oven for 30 minutes for until

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Red curry chicken

Published on September 13, 2011, by in Recipes.

This might be the easiest curry recipe you will ever make. Start by dicing and cooking one pound of chicken on the stove top. While the chicken is cooking, cube 4-5 small red potatoes. When the chicken is golden brown on the outside, add in the potatoes and a bottle of  Trader Joe’s Red Curry Sauce.  Simmer 20-30 minutes or until potatoes become fork tender. When potatoes are fork tender, add in a half cup of frozen peas. Stir to combine. Simmer 2-3 minutes longer or until peas are cooked through. Serve over rice or quinoa:

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Best home baked fries

Published on July 23, 2011, by in Recipes.

Holy cow! Oh my gosh! These fries are amazing. Brian picked up a bag of red potatoes for me to made massaman curry the other day. The problem with a whole bag of potatoes is that when you only need a few, you end up with almost a whole bag left over. While I was making sloppy turkey-o’s one day, I decided to try to change them into baked fries. I had a good feeling about them, because it’s my personal opinion that red potatoes are the best of all the potatoes. Preheat oven to 425F. So, I sliced them into 1/4 inch by 1/4 inch stick(skin on), tossed them with a little olive oil, sea salt and fresh pepper. Place on a lightly greased sheet. Put into oven. Stir about every 10-12 minutes. After about 30 minutes, crank the oven up to 500F for about 10minutes. Keep a close eye so

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Ground turkey: two ways

Published on July 22, 2011, by in Recipes.

Brian and I eat a lot of ground turkey. It’s healthy and inexpensive. Alone, it doesn’t have a ton of flavor, but adapts to other flavors well. The other day, I made standard turkey burgers by forming the meat into patties and adding some seasoning salt. I jazzed them up a little by topping them with bleu cheese and slices of avocado. Yum. Sautéed zucchini always makes a great side. A combination of getting a bit tired of several types of turkey burgers and missing cooking over the fire at summer camp from years gone by, I decided to make turkey sloppy joes or sloppy turkey-o’s. I cooked the ground turkey with some diced onion on the stove top. Drain any fat off. Then I added ketchup, mustard, bbq sauce, garlic powder, salt and pepper. Stir in, continue to cook a little longer. Place on bun and top however you desire. It’s tasty

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Thai love you!

Published on February 15, 2011, by in Recipes.

Happy Valentine’s Day! I’m working all day today, so Brian and I celebrated Valentine’s Day this past weekend. Instead of going out to eat, I requested to cook. I decided on the theme of “Thai love you!” and tried my hand at making all Thai food…and because I’m a little cheesy.  We both love Thai food but don’t eat it that often because it’s not all that healthy. The menu included baked crab rangoon, massaman curry and Thai coconut and cocoa macaroons for dessert. Baked crab rangoon: Ingredients: 6 oz of white crab meat, drained and flaked 2 oz neufchatel cheese, softened 2 oz fat-free cream cheese, softened 2 green onions finely chopped, reserve green tops 1/4 cup reduced fat mayonnaise 1 1/2 tsp soy sauce 1 small clove of garlic, minced pinch of ground white pepper(black will work, too) 12 wonton wrappers Directions: Heat oven to 350F. Mix all ingredients except wonton

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Curried Chicken and Cauliflower Soup

Published on December 29, 2010, by in Recipes.

I found this recipe at the same time I found the Thai Chili recipe that I recently blogged about. This soup is a perfect weeknight dinner since it only takes about 30 minutes to make from start to finish. Adapted from January 2011 Clean Eating Magazine: Cut up one pound of boneless skinless chicken breast into bite sized pieces. Set aside. Chop up 4 cups of cauliflower, one small red bell pepper and a medium red potato. Set aside. Pull out your  4-quart pan or your favorite soup making pot. Heat 2T of light coconut milk over medium heat, swirling to coat pot. Be careful not to let the milk boil. Add chicken, covering the bottom of the pot and season with 4 teaspoons of curry powder. When edges of chicken turn white, stir or flip chicken to cook other side. Cook chicken another 1-3 minutes or until lightly golden. Add in

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Slow cooker pot roast

Published on December 25, 2010, by in Recipes.

In the cold days of winter a midwestern girl needs some comfort food to warm her up. I remember eating many a pot roast on my grandparent’s farm, so it has fond memories attached to it. I don’t remember particularly liking it as a small child, mostly because there were always onions with it. As I’ve grown older, I’ve learned to like onions and along with it, pot roast. So, I got a hankering to make a roast as the temperatures plummeted. I came home late from work one night and threw it in the crock pot so it would cook while I slept and I would have lunch to take to work the next day. It was the perfect plan. I came up with this concoction by combining several recipes that I looked up online and my vague memories of how my mom and grandma made it. In the

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