Potatoes


The potato!

Plain Jane.

One of the ultimate comfort foods when it’s filled with bacon, cheese, sour cream, etc etc etc.  But do you have to fill a potato with lots of calories to make it good? Ellie doesn’t think so.

p1090894

Her smooth and creamy mashed potatoes are just a simple mix of steamed {I baked mine – sweeter} potatoes, sour cream, milk, salt, and a singe Tbl of butter.  The potatoes are wonderfully smooth because they are pressed through a ricer before mixing with the other ingredients.

Perfect flavor – mild but tasty – and just right with some steak and gravy.

Thanks, Kayte, for this weeks pick.  I needed a better mash recipe.

The recipe is on page 233 of Comfort Food Fix.

More potato dishes on Eating with Ellie.

Advertisements

Three potato, four.  Remember that old round we used as kids to out somebody from the circle?  It still plays in my head even tho’ I haven’t used it in 60+ years.  My grands use it.  My kids used it.  It will never die. Ad it came into my head when I had to pick a theme for this week’s Eating with Ellie.AND you can never go wrong with a good potato recipe – especially when it has lots of cheese, herbs, and sauce.

P1090556

Scalloped Potatoes au Gratin

This is one dish that is always a hit at the dinner table but usually it has tons of cream and butter involved.  Not with Ellie’s recipe.  Low fat milk, Gruyère cheese, garlic and thyme make this dish tasty but also much lower in calories.  Only 280 a serving rather than 380.  

P1090557

Using a little flour to thicken the low fat milk  results in lots of creamy sauce and room for lots of cheese.  And since it’s Gruyère there is already tons of flavor.

The recipe is from Ellie’s comfort food fix (page 221). but also on FoodTv.  I made 1/2 of the recipe and it was more than enough for 4 healthy servings.

More potatoes on Eating with Ellie.  The themes through the end of September are posted.  Why don’t you join us.  Just cook, blog, and leave a link to the Ellie page.  Easy Peasy!

I don’t know about you but Shepherd’s Pie is a common occurrence in our kitchen. Whenever I need something easy and filling I usually turn to Shepherd’s pie. And there is not much difference between one recipe and another.  Except years ago I stopped using any kind of canned soup and started making my own filling.  SOOOOO much better.  But I was still unhappy because of all the potato topping the pie.

P1090202

I don’t have to worry about that any more because of Ellie.  This topping is made with potatoes and cauliflower.  A new twist on your every day Shepherd’s Pie.  And a good one.  Even The Man liked it and he is NOT a cauliflower fan.  The steamed cauliflower mixes in very well with the potatoes so that the taste is more potato.  And although Ellie doesn’t add the cheese on top it just wouldn’t be Shepherd’s Pie with out a little cheese.

The filling is lean ground beef mixed with onions, carrots, mushrooms (which I left out), peas, and seasonings.  Very tasty.

The recipe is from Ellie’s Comfort Food Fix (page 131) but it is also HERE!

More Beef recipes are on Eating with Ellie.

While you are there check out the schedule of Themes for Eating with Ellie.  Won’t you join us?

This week’s theme for IHCC is Local and Seasonal. Which is perfect because our garden is now producing. That’s definitely local and absolutely seasonal. We have been harvesting cucumbers, tomatoes, and zucchini for about a week now. The corn is growing beautifully and the eggplant is ALMOST there. In addition our neighbor’s garden is also thriving with all the rain we have been having. Between the two gardens I managed to find all the right ingredients for Curtis’

P1090199

crispy vegetable fritters

These little fritters are full of zucchini, carrots, potatoes, and onions and that’s really about all.  There is no flour, no milk, just two eggs, seasoning and the veggies.  They are light and crispy and delicious.  They went together in no time and were the perfect side.

The veggies are cut into very thin strips ( I used my mandolin and the smallest julienne setting) then simply mixed and fried.  Shallow frying with very little EVOO makes them healthier than deep frying.

The recipe is on page 34 of Curtis’ Relaxed Cooking with Curtis Stone.

What more Local and Seasonal?  Click on over to I Heart Cooking Club for this week’s table full of goodness.

Cool weather means soup.  Unfortunately we haven’t had much cool weather this winter. We have had a non-winter winter.  UGH!!  But I do love soup and when I saw this lovely one from Madjur Jaffrey I knew I had to make it.  It was delicious, NOT photogenic, but delicious.

Chicken Mulligatawny Soup

P1080661

This is one of those dishes inspired by Anglo-Indian communities 300 years ago.  A soup with all the Indian spices and ingredients but served at the beginning of the meal rather than as a meal.  The name, mulligatawny, means pepper water. 

The base is pureed red lentils and contains potatoes and chicken along with several wonderful spices.

      I cup red split lentils 5 cups chicken stock
      1/2 tsp ground tumeric
      1 medium  potato
      5 cloves garlic, peeled
      1 1/2″ cibe ginger, peeled and coarsely grated
      1 1/4 cups water
      1 large boneless chicken breast or thigh (2)
      1 1/4 tsp salt, divided
      Freshly ground black pepper
      3 TBS vegetable oil
      1 tsp ground cumin
      1 tsp ground coriander
      1/8 – 1/4 tsp cayenne
      About 1 TBS lemon juice

Combine lentils, chicken stock and tumeric in stock pot or large saucepan and bring to a boil. Cover, leaving lid slightly ajar, turn heat to low and simmer 30 minutes.
While soup is simmering, peel potatoes (I leave skins on) and cut into 1/2 in dice. After 30 minutes of cooking, add potatoes and continue simmering another 30 minutes with lid slightly ajar.
Put garlic and ginger in electric blender or food processor with 9 TBS water and blend into a smooth paste.
Remove all fat from chicken and cut into 1/2 in dice. Put chicken in a bowl. Sprinkle 1/2 tsp of the salt and some pepper over it and toss t omix.
After the soup has cooked for 60 minutes total, puree. Add remaining 2 tsp salt and mix.
Pour oil into empty skillet or saucepan over medium heat. When oil is hot, add the garlic/ginger spice paste, the cumin, coriander and cayenne. Fry, stirring continuously until psice mixture is slightly browned and separates from the oil. Put in the chicken pieces. Stir and fry another 2-3 minutes, until the chicken pieces become opaque. Add 16 oz of water and bring to a boil. Cover, turn heat to low and simmer for 3 minutes or until chicken is cooked. Add to the puree’d soup and add lemon juice. Taste for seasoning. Simmer soup very gently for another 2 minutes.  IF too thick thin with stock.

I served mine with some Basmati rice on the side and it added enough to make it a very filling meal all by itself.

Delicious.  It was plenty for me for 3 meals for lunch.  Definitely a repeat – often!

The recipe is from Jaffrey’s  Indian Cooking page 39.

What else is on the PotLuck table this week?  Check it out at I Heart Cooking Club.

When IHCC did recipes from Jamie Oliver I missed it.  6 months of it.  Now I have a chance to make up for it – a little – by cooking with him as January’s Chef of the Month.  You may remember him as The Naked Chef  not because he cooked sans clothing but because he used natural ingredients in his cooking. Simple ingredients.  Simple methods. Great taste.

Naked roasted sweet potatoes and russets.  So simple you don’t really need a recipe.  Cut your potatoes into wedges.  Toss with salt, pepper, paprika and Olive Oil.  Bake  for 35 – 40 minutes at 400 and you have a tasty side. The recipe is HERE and is from  Jamie’s Kitchen Garden Project.

I made 1/2 of the recipe ( one sweet potato, one russet) and it was plenty for two.  And the sweetness of the sweet potato with the savory of the russet made an interesting mouth flavor.

Definitely a repeat.

Check over at IHCC for more Jamie Oliver.

As I look at this little basket of goodness I wonder why I haven’t made these before.  Crispy.  Not fried.  Lots of seasoning.  Pantry Items.  I have no excuse.

P1080333

These are simply thinly sliced potatoes (2 russets) tossed with olive oil (1 Tbl), Smoked Paprika (2 tsp), and salt (1/2 tsp).

Just put them on a sprayed cookie sheet and bake at 400 for anywhere from 10 – 20 minutes.  Mine took about 10 minutes but yours may take longer.  Oh, and check them about every 5 minutes.  They bake FAST!

I added a little onion powder (2 tsp) to my second batch.  GOOD!!

The theme for this weeks  I Heart Cooking Clubs is Nibbles and Noshes

The recipe is from Ellie’s comfort food fix (page 58) but I also found it on Ellie’s webpage. 

« Previous PageNext Page »

  • Categories

  • Meta

  • Advertisements