Posts Tagged ‘Potato’

Busy Day Sausage Veggie Soup

Saturday, November 15th, 2014

In my house, Tuesdays are our really busy day.  My daughter has dance and is absolutely famished when she gets home so I’m always looking for ideas to get dinner on the table as quickly as possible.  The crockpot makes an appearance regularly on Tuesdays.  I cut up the veggies and put this soup together this morning and cooked it on low all day.  This recipe is loaded with veggies and sausage so it is a great meal in a bowl. (more…)

Undemanding Chowder

Friday, November 14th, 2014

 

We have enough demands in life, don’t you think?  Everyone that I know is running high on “to do” and short on time (and maybe patience).  Sometimes we have to start making demands of the things in our life.  Today, I demanded that dinner be quick, easy and comforting.  It is darn cold around here and I can’t tolerate for one of these demands not to be met.

Luckily, dinner met all of my specifications.  I chopped up everything and put it in the crockpot this morning.  I had red corn in the freezer from a case that I processed and froze over the summer.  I also put in a jalapeño to add a little bit of spice.  If you like more spice, you can add more jalapeño than this (or leave the seeds in).  If you don’t like it you can leave it out.  When we got home from my daughter’s dance class, I added the butter and cream. (more…)

Potato Fennel Cheese Soup

Tuesday, October 28th, 2014

Tuesdays are particularly fun at our house!  There’s piano lessons, and of course it is produce ordering night.  This particular Tuesday was a special sort of challenge.  It involved fence defying goats, hopping fences after them, trudging through recently irrigated muddy mosquito filled pastures, getting the little Ms. Special Pants, Long lost bucking bronco, rodeo Jersey Family Milk Cow in the corral without a rope because I didn’t remember it as I dropped my shade structure project and ran to the back of the pasture after the goats.  It was fun!

I got home and quickly looked in the fridge and threw together a soup with everything but the kitchen sink.  It was AMAZING!  There’s not a drop left and the house smells so good that when the Mr. gets home from the airport he will look at me with puppy dog eyes even though he already ate dinner. (more…)

Pumped up Broccoli Cheese Soup

Monday, October 27th, 2014


When I was a child, we showed horses.  Some of the fondest memories of my life were during this time.  Believe it or not, this recipe was inspired by these fond horsey memories.  I remember going to the Quarter Horse Youth World Show in Fort Worth and ordering these HUGE, loaded baked potatoes.  As memory serves, you could top them with whatever incredible topping you wanted. I would load it up with bacon and cheese (of course) and broccoli.  Amazing! (more…)

Au Gratin Potatoes with Fresh Fennel

Friday, October 24th, 2014

I always get excited when we get fennel in our baskets!  But then again I LOVE black licorice, and raw fennel has a definite licorice flavor and aroma.  Sadly my husband is not a licorice fan, so raw fennel is not an option for him.  However, cooked fennel has a different flavor, it’s not as pungent and aromatic when its roasted or baked in a casserole.  A friend shared a recipe with au gratin potatoes and bacon which sounded good, but i didn’t have a pound of bacon handy.  After digging in my deep freeze (come on we all do it, looking for that one item you know you stuck in there and just like your purse, everything immediately goes to the abyss in the bottom) I found a pound of Italian sausage.  What is in Italian sausage for spice…Fennel seed. Hmm, I am thinking this could be a winning choice.


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Chipping, carrots that is!

Thursday, October 23rd, 2014

 

I found myself trading avocados a couple baskets ago for some extra carrots. Not realizing at the time I had 2 one pound bags already. Now what can I do with them???? I know carrot chips. There is nothing like homemade chips of any kind and carrots are one of my favorites. You can do sweet or spicy, hot or just plain salted. Really anything goes with carrot chips so let your imagination fly. And no one needs to know they are healthy. (more…)

Lemony Marinated Pork Tenderloin

Wednesday, April 2nd, 2014

I’m still working my way through lemons. Everything has to happen in the morning around here, because the afternoon is reserved for family and school.

Which means – hello, I NEED a plan. Bobby Flay to the rescue. Well, kinda. It’s really rare that I follow anyone’s recipe exactly. Even my own (after the first time I write it down). Anyway… Bobby. The King of the Grill has inspired me with a marinade. I’m not grilling (I could, I suppose, although it’s supposed to rain this afternoon). Instead, I’m marinating a beautiful pork tenderloin, which I will throw in the oven around the time we start math (along with some lemony rosemary roasted potatoes). It should be done just in time for dinner.
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Pork Roast with Homemade BBQ Sauce, Mashed Potatoes & Celeriac

Wednesday, November 6th, 2013

Comfort food seems to be my specialty.  Serve this with a green salad, and you have a solid home-run dinner.  The sauce is perfect for family, and is a great basic BBQ sauce that you can add to if you want to dress it up or suit your own tastes.  I got started making my own when I started getting bad MSG headaches.  It’s so simple it’s a fallback with my crockpot when I want an amazing dinner with minimal effort.
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Potato, Bacon and Parmesan Frittata

Thursday, September 5th, 2013


I have many recipes in my arsenal that I go to when my basket contents are nearing their end or when I need to clean out my fridge for the upcoming basket.  Frittata is one of those recipes – it is versatile enough to be able to toss many different vegetables into.  Today, I didn’t have many basket ingredients left so I put together this recipe with my last two potatoes from my last organic basket and some green onions that I found in the back of my fridge.  I sliced up my remaining asian pears to serve my family a well-rounded and filling breakfast.
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Potato-Leek NOT soup

Monday, March 4th, 2013

 

I love, love, love potatoes.  No really- hubby vs. a beautiful, loaded, baked potato I honestly don’t know which would win my affections.  (rest assured kids vs. potato?  I would of course choose the kids). The potato is so versatile- it can be the star of the show or take a supporting role.  It can be all gussied up and glamorous or beautifully simple and elegant.  It can be slim and healthy or full of tantalizing fat with flavors that haunt my dreams (yes, I dream of food- DON’T JUDGE).  I have yet to meet a potato I didn’t like.

Of course, even knowing all of the fabulous ways a potato can make a dinner table appearance I found myself falling into a rut.  OK- I didn’t notice the rut, hubby bluntly pointed it out as I was serving potato- leek soup for the umpteenth time.  I’m sorry- when I see potatoes and leeks in the basket my mind immediately pairs them in the delicious, creamy, comfort food known as soup.  And while I would be happy eating soup every day I decided to honor his not-so-subtle request for something that was NOT soup.

One problem- I still had potatoes and leeks…a lot of them.  So I did what I always do in times of culinary dilemma.  I rolled up my sleeves, got into the kitchen, and started playing around.    What I came up with was a slightly spicy casserole that both used up my produce and allowed hubby to feel free from the clutches of a soup rut.

I started by slicing my Yukon Gold potatoes nice and thin and then slightly browning them in olive oil and putting them into a glass baking dish.  You could probably skip this step but as one of hubby’s biggest complaints was texture, it helped to ensure a bit of a bite.

I made a nice gluten-free sauce by cooking the finely chopped leeks in some butter (in the immortal words of Julia Child “You could leave it out but you’ll be sorry”), tossing in some roasted red bell pepper and roasted hatch peppers, stirring in sorghum flour and spices, and then whisking in chicken broth and of course- cheese.  That got poured over the potatoes and topped with yes, more cheese, and it all came together in one creamy casserole that was NOT soup.  The slightly spicy southwest flavors combined with the comfort of potato and the recipe was definitely a hit.  I hope your family enjoys it as much as mine did.

Southwest Potato Casserole

Ingredients

  • 2 lbs Yukon Gold Potatoes- thinly sliced
  • 1 lb Russet Potatoes- thinly sliced
  • Olive Oil
  • Butter (a bit less than 1/4 cup)
  • 1 Leek- diced (can use regular onion)
  • 3 Red Bell Peppers- Roasted, Seeded and Diced
  • 3-4 Hatch Peppers- Roasted, Seeded and Diced- (or one can of diced chilies)
  • 1 tsp Garlic powder
  • 1 tsp Cumin powder
  • 1/4 cup Sorghum Flour
  • 1-2 Cups Broth (veg or chicken)
  • 1-2 cup Shredded Cheese- I like a mix of cheddar and pepper Jack but whatever you have on hand works.

Instructions

  1. Heat the oil in a large skillet and slightly brown the sliced potatoes. Then transfer to a 9x13 baking dish.
  2. Cook the diced leek in butter until soft and translucent. Then sprinkle in the Garlic, Cumin, Salt, and Pepper.
  3. Toss in the diced peppers and chilies and let that mix cook for just a minute.
  4. Sprinkle in the Sorghum flour. Stir until you can no longer see the white of the flour. Let it cook for just a minute so that the flour taste cooks out.
  5. Gradually pour in the broth. Add a little bit and then use a whisk to stir it into the flour mix. Add more and stir- keep whisking, cooking, and adding broth until the sauce is the desired consistency (yes even soup-like).
  6. Whisk in about half a cup of shredded cheese.
  7. When the sauce is at the right consistency pour it over the potatoes and gently stir to mix.
  8. Cover with foil and Bake at 450 for about 20 mins (longer if you did not brown the potatoes). When the potatoes are soft cover the casserole with cheese. Turn off the oven and put the potatoes back in with the door closed until the cheese is evenly ooey gooey. This is my favorite way to melt the cheese on a casserole.
  9. Let it sit to cool slightly before serving..
  10. This is great as a side dish for beef, chicken, or pork. Adding cooked Diced Chicken, Sausage, or Bacon to the sauce could turn it into a full meal.