Potatoes


When Gaye suggested Mash-ups for this week’s theme I was thinking fancy.  Two or three different foods to make one – like a cookie baked inside a cookie or a pie within a cake.  I was wrong.  Her idea was for, simply,  for mashed food.  Like potatoes, or sweet potatoes, or turnips or something.  Easy Peasy!

How about Ellie’s herbed mashed potatoes?

P1100480

Like most people we eat mashed potatoes.  Usually loaded with milk and butter.  These aren’t loaded with those but they are loaded with flavor.

Tarragon and chives along with the salt and pepper give the flavor.  There is SOME milk and butter but not a lot.  Not like usually.

And since I am following the Whole30 program I’m not supposed to have dairy at all.  So I subbed in coconut milk and clarified butter.  Just right.  There is no coconut flavor with the coconut milk so it just adds moisture.  Good!

The recipe is from Ellie’s So Easy (page 174).  I also found it HERE.

For more Mash Ups -> Eating with Ellie

Advertisements

One last recipe from my cookbook choice for Cookbook Countdown for February – Eat to Beat High Blood Pressure.

If you have read my past posts you know how much I love Asian and Indian cuisine.  I guess they are my favorites over all.  Sure, I like Italian and American and Mexican but the flavors of the “Orient” just draw me in.

You also know I am on the Whole 30 Program so finding recipes that are compliant are not easy.  But many are easy to adapt.  Like this Veggie dish.

p1100327

Lots of wonderful spices mixed and sauteed with some fresh okra and potatoes. Tumeric, coriander, cumin, cilantro.  All blended together to soak into the potatoes and come out with lots of flavor.  {I have to say the flavors weren’t as strong as I would have liked but it was still good.}  And it was fairly easy.  16 minutes of prep and 40 minutes of cooking.    

To make this compliant I left out the raisins and used coconut oil rather than canola or sunflower.  Everything else was good to go.

I found the recipe HERE!

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

This week’s theme – chosen by Kayte – is ONIONS!!  I love cooking with onions.  So much flavor and so many things you can do with them.  Usually onions are NOT the major ingredient unless you are making Onion Soup or Onion Rings but in this recipe they are the star of the show.

p1100259

Caramelized Onion and Potato Stacks

The onions are browned first in a skillet and then layered in a muffin tin with slices of potatoes.  Drizzled with melted butter and moistened with chicken broth {I used Veggie}  the onions caramelize and add their flavor to the potatoes.  The recipe called for thyme sprigs but the Man doesn’t care for it so….. {and really neither do I}  Super simple!!

I made 1/2 of the recipe in large muffin cups and they were done in about an hour.  While the recipe didn’t call for salt and pepper I did add some before I cooked the potatoes.

These are a good alternative to your everyday potatoes and made a great side.

The recipe is on Donna’s Website.   

More onions -> Onions! Any way you slice ’em!

The Man’s Favorite soup is Potato Soup.  And I make a darn good one.  Not the healthiest in the world, but good.  But I needed a healthier version.  I found this one in my cookbook pick for Cookbook Countdown #14 (February) – Eat to Beat High Blood Pressure. [Simple delicious recipes for a long healthy life] 

p1100237

This was pretty good.  Not as rich as I usually make, but still good.  No cream cheese.  No bacon.  No carrots.  Just plain onions. leeks, and potatoes.

    1 Tbl olive oil
    8 ounces leeks, white part only, thickly sliced
    2 cans reduced sodium chicken broth {You could use veggie broth}
    1 pound potatoes, peeled and diced
    salt to taste
    1/2 tsp ground white pepper
    1/3 cup low-fat sour cream
    chopped chives

In a large saucepan heat the oil and add  the onions and leeks and 3/4 cup of the broth.  Cook until soft.

Add in the potatoes and stir well.  Then add about 1/2  of the remaining broth, cover and simmer until potatoes are soft. about 15 – 20 minutes.  Blend this mix using a mixer, blender or immersion blender.

Add the rest of the broth to the pan and add in the potato/onion puree.Simmer 1 – 2 minutes and season with salt and pepper.

Remove from the heat and add in the sour cream. Serve in bowls with chopped chives if desired.

I did the miss the cheese and bacon in this soup but it was healthier and that is what we need right now.

Recipe is from eat to beat high blood pressure page 227.

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Yes, we do eat more than just potatoes!  But I keep trying new recipes because we are trying to go without baked potatoes and all that lovely luxurious  unhealthy butter.  **SIGH**

p1100210

In a bowl toss baby potato quarters (1 1/2 lbs) with 2 Tbl melted light margarine, 2 Tbl fresh chopped parsley, 1 Tbl chopped fresh oregano or 1 tsp dried, 1/2 tsp paprika, and 1/2 tsp garlic powder.  Add some pepper to taste.

Place the potatoes in a casserole dish and bake at 350F for 30 – 40 minutes or until lightly browned.  Garnish with chopped fresh parsley if desired.

6 servings.  2.0 gm fat, 0 Cholesterol.

I ran across this one on pate 250 of Low-Fat, Low-Cholesterol Cookbook , my book for January’s Cookbook Countdown.

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

I love a good home fried potato.  Many restaurants can do them right.  But not all.  I really needed to make them myself.   I get tired of simple roasted, baked, or boiled potatoes. Now I have another way to cook them.

p1100195

Basically what you have are 1 1/2 lbs boiled new potatoes in their skin which are then quartered and cooked in a skillet with about 1 Tbl veggie oil (I used Canola), 2 medium chopped shallots, 1 tsp paprika, 1/2tsp dry mustard, 1/2 tsp crushed dried rosemary,  and salt.  Simple.  Good with just about anything.

Most of the time home fries are cooked in lots of butter so this is a healthier version.  Of course, I LIKE the all butter, but…..

104 calories, 0 cholesterol, 2.5 gm fat in a serving (6 servings)

Recipe is from Low-Fat, Low-Cholesterol Cooking from the American Heart Association {page 251} my book for January’s Cookbook Countdown.

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

We are definitely a potato eating family.  Baked, fried, mashed, salad, boiled, and roasted.  The problem with the roasting is that usually I cannot get them to come out crispy on the outside and soft on the end.  No longer a problem!

p1100116

Mixed with some onions part way through these potatoes are tasty and perfectly cooked.

    2 1/2 lbs unpeeled potatoes
    1 1/2 tsp salt
    1/2 tsp pepper
    2/3 cup corn canola oil
    2 1/2 cups chopped onions

 
450° oven.
Cut the potatoes into small chunks, about 3/4 inch. Toss with the oil, salt and pepper. Turn them out in a single layer on a rimmed baking sheet. Bake for 20 minutes. Stir in the chopped onions and continue to bake, stirring occasionally for additional 25 minutes or until crisp and brown.

I liked the extra flavor added by the onions. Just the right touch.

The recipe is from The Frog Commissary Cookbook – page 204

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Next Page »

  • Categories

  • Meta