Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts

Wednesday, December 30, 2020

New Year's Eve Dinner



I'm going to take a shortcut today. Rather than reinvent the wheel, I'm directing you to the site on the internet where I do most of my writing. Here's the link to an article I wrote for Hub Pages. 

Click here to learn how to make my New Year's Eve Dinner. On the menu:

Crostini with Wild Mushrooms

Wilted Greens Salad

Potatoes Delmonico

Reverse-sear prime rib



Wednesday, November 25, 2020

Thanksgiving Recipes - Side Dishes



It's time to think about the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). 

But we still have much to be thankful for. Let's plan on creating sweet and savory memories from the kitchen and creating loving memories around the dining table. 
Here are a few of my favorite recipes from my recipe file for side dishes.


Carb Diva's Potatoes Delmonico 

Here's a link to my recipe as featured on the website Delishably.



Parsley Potatoes


Ingredients

  • 1 1/2 pounds new (white, red, or Yukon gold) potatoes
  • 2 tablespoons butter, melted
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Add 1 inch of water to a large saucepan with a lid. Cover and heat to boiling over high heat. Add the potatoes. Cover and heat to boiling, reduce the heat. Cook covered 20 to 25 minutes or until tender; drain and return to the pan.
  2. Drizzle butter over the potatoes. Sprinkle with parsley, salt, and pepper. Stir gently to coat potatoes.


Apple, Pecan, and Blue Cheese Salad

Ingredients for Salad

  • 6 cups baby spinach leaves, washed
  • 1 small-sized tart-crisp apple, cored and sliced thinly (Granny Smith is an excellent choice for this)
  • 1 cup sliced celery
  • 1/2 cup glazed pecans
  • 1/2 cup crumbled Roquefort
Ingredients for Raspberry Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons raspberry-flavored vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
Instructions

Toss all salad ingredients together in a large bowl. Whisk together the vinaigrette ingredients in a small bowl. Do not add the dressing until you are ready to serve the salad.


Carrot Souffle

This is not your typical fluffy, eggy, light-as-a-feather souffle; it is dense and rich. If you like Stouffer's Spinach souffle, you will enjoy this.

Ingredients
  • 1/2 pound carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 cup water
  • 1 teaspoon dry thyme leaves
  • 2 large eggs
  • 1/4 cup flour
  • salt and pepper to taste
Instructions

(1) Preheat oven to 400 degrees F.

Place the carrots, onion, water, and thyme in a saucepan with a lid. Cook 20 minutes or until the carrots are very tender. Drain.

(3) Puree the carrot/onion mixture in a food processor. Add eggs, flour, and seasoning and pulse until well blended.

(4) Pour mixture into a lightly-greased 8-inch springform pan. Bake in preheated oven 45 minutes. Serve warm or at room temperature.


Kale and Brussels Sprouts Salad

Ingredients
  • 3 cups Brussels sprouts
  • 1 large bunch of Tuscan kale, center stems removed
  • 1 cup finely grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup toasted walnuts, chopped
  • 2 tablespoons Dijon mustard
  • Juice and zest of 2 lemons
  • Salt and black pepper to taste
Instructions

  1. Thinly slice the Brussels sports with a sharp knife or food processor.
  2. Thinly slice the kale.
  3. Whisk together the cheese, olive oil, nuts, Dijon, lemon juice and zest, and salt and pepper.
  4. Add the Brussels sprouts and kale and toss to coat the vegetables.


Wednesday, August 12, 2020

Leftover Mashed Potato Pancakes




I love potatoes. It doesn't matter what form they take. I'm an equal opportunity potato lover—rustic mashed, creamy mashed, scalloped, au gratin, fried, hash browns, baked, boil (and adorned with chives and melted butter), or leftover mashed potato patties. If I'm honest (like now) I will admit that sometimes I make extra mashed potatoes just so I can create these fried potato patties a day or two later.

(Photo Credit: Image by locrifa from Pixabay)

Leftover Mashed Potato Pancakes

Ingredients (makes 6 patties)
  • 2 cups leftover mashed potatoes
  • 1 large egg
  • 2 tablespoons grated Cheddar cheese
  • 1/4 cup baking (biscuit) mix (such as Bisquick, Jiffy, etc.)
  • 1 tablespoon finely minced parsley
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
Mixed and ready to be shaped into patties

Instructions
  1. Combine all ingredients in a medium-sized bowl.
  2. Scoop up into generous 1/3 cup portions. (I used a baking ring, but this is optional) onto a baking sheet lined with parchment paper. You should be able to get 6 patties from these ingredients).
  3. Place in the freezer to chill for 30 minutes.
  4. Place 2 tablespoons of olive oil in a large saute pan; heat to medium.
  5. Place patties in a preheated pan. Saute on one side until brown, about 5 minutes.
  6. Flip and cook an additional 2-3 minutes until browned and heated through.

Shaped in ring mold and ready for a 30-minute chill in the freezer


Saturday, June 13, 2020

Yukon Gold Potato Pizza



Do you surf the internet? What are your favorite sites? One of my daughters loves Pinterest and pins ideas on home décor, crafts, and gardening. My older daughter likes video games, trains, and anything "Disney". My husband likes cars and websites about travel.
I look at recipes.
I've noticed a recent trend in "potato pizza". OK, I think that could be pretty tasty. I LOVE potatoes. But potatoes on top of a bread crust?  I have also seen recipes for pizza made with a puff pastry crust. Why not combine the two?
Photo Credit: Image by Markus Spiske from Pixabay 

Potato Pizza

Ingredients
  • 1/2 of a 17.3-oz. pkg Pepperidge Farm Puff Pastry Sheets, (1 sheet), thawed
  • 3 medium (about 1 lb.) Yukon Gold (waxy) potatoes
  • teaspoon olive oil
  • 1 medium onion, chopped
  • teaspoons fresh rosemary, minced
  • 2 cloves garlic, sliced
  • 1/2 jar Alfredo pasta sauce
  • 1 ounce Parmigiano-Reggiano, shaved (about 1/3 cup)
  • 1 cup fresh arugula
Instructions
  1. Heat oven to 400 degrees F.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Place the pastry onto a baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Refrigerate for 15 minutes.
  3. While the pastry is chilling, prepare the potatoes. Cut the potatoes into 1/4-inch slices. Fill a large pot with the potato slices. Add enough water to cover the potatoes. Add two teaspoons of salt to the water and place the pot over a high flame. Once the water boils, reduce the heat to medium and cover. Check the potatoes after about 5 minutes--you want them to be crisp-tender because they will cook on top of the pizza.
  4. Heat the oil in a 10-inch skillet over medium heat; sauté the onions until tender, stirring occasionally. Stir in the rosemary. Cook and stir for 5 minutes.
  5. Spoon the onion mixture onto the pastry. Cover it with the potato slices, then drizzle with the Alfredo sauce.
  6. Bake for 20 minutes or until the pastry is golden brown. Remove from the oven and top with the shaved Parmigiano-Reggiano cheese. Let the pastry cool on the

Saturday, March 7, 2020

The Unloved Vegetable


Each Wednesday during Lent, our church has a mid-week service at 6:30 pm. And, like all good Lutherans, we use this as an opportunity (excuse) to have a potluck dinner in the hour before. I asked my friends at our table "What would you like to see on my blog? I'm looking for inspiration."

"Rutabagas" was the reply. I don't know if they were sincere in their desire to see a recipe for that humble, under-represented vegetable, or if they tossed the name out as a challenge. Whether a joke or an urgent plea, I'm feeling up to the task. Here's my idea for what to do to add rutabagas to the list of hits coming out of your kitchen:

Photo Credit: Image by Candace Towner from Pixabay 

Roasted Root Vegetables

Ingredients
  • Nonstick vegetable oil spray
  • 1 pound red-skinned potatoes, unpeeled, scrubbed, and cut into 1-inch pieces
  • 1 pound butternut squash, peeled, cut into 1-inch pieces
  • 1 pound rutabagas, peeled, cut into 1-inch pieces
  • 1 pound carrots, peeled, cut into 1-inch pieces
  • 1 pound parsnips, peeled, cut into 1-inch pieces
  • 2 onions, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces
  • 2 tablespoons chopped fresh rosemary
  • 1/3 cup olive oil
  • 10 garlic cloves, peeled
Instructions
  1. Position 1 rack in bottom third of the oven and 1 rack in the center of the oven and preheat to 400°F. 
  2. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in a very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
  3. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in the 450°F oven until heated through about 15 minutes.)
  4. Transfer roasted vegetables to a large bowl and then serve.

Wednesday, January 15, 2020

Quiche with Tater Tot Crust


Of all the "carb diva" foods I make in my kitchen, quiche has to be in the top 10 of my favorites.
  • It's so versatile. You can serve it for breakfast, brunch, lunch, dinner or even as an appetizer. 
  • You can adapt the basic recipe to just about whatever ingredients you have in your refrigerator. Change the cheese, change the protein.
  • It's a tasty way to get your family to eat more veggies.
There is one downside, however. The pastry crust. I'm pretty darned good at making pie dough, but depending on the humidity it can be a tad fussy. Sometimes I'm just not in the mood for fuss. Yesterday was that kind of day, so I made a quiche with a potato crust.

I took a few photos during the process but didn't have a recipe (I'm making this up as I go). Here's what I did.

Quiche With Tater Tot Crust


Equipment and Ingredients
  • a tart pan with removable bottom
  • parchment paper
  • straight-sided drinking glass or measuring cup
  • measuring cups
  • wire whisk
  • frozen tater tots (about 4 cups)
  • 1 cup cooked chicken Italian sausage (see other suggestions below)
  • 1/2 cup diced red bell pepper
  • 1 cup shredded Parmesan cheese
  • 4 large eggs
  • 1/2 cup milk
Instructions
(1) Preheat oven to 200 degrees F.

(2) Line a tart pan with a sheet of parchment paper. Here's the first Carb Diva trick for you. My parchment is notoriously uncooperative. It's stiff and doesn't like to nestle into the bottom of a pan. Simply take that sheet of paper and wad it up into a ball. Don't be gentle. Then unwrap; it will now submit to your will and line the bottom and sides of your tart pan.

(3) Fill the tart pan with tater tots—be generous but don't crowd them in.
Place in the preheated oven and "bake" for 5 minutes, just enough to thaw the tots.
Remove from the oven and allow to sit for a few minutes to cool.

(4) Grab that drinking glass (or measuring cup) and use it to squish the no longer solid tater tots over the bottom of the pan and up the sides. Be sure to completely cover the bottom of the pan.



(5) Increase the oven temperature to 350 degrees F.

(6) Bake the tater tot crust for 15 minutes, or until golden and crisp on the edges. Remove from the oven.


(7) Layer on the meat. I used chicken Italian sausage, but you can use your imagination here. 

(8) Next, add the veggies, and then the cheese.


(9) Whisk the 4 eggs with the milk until well-blended. Pour over the cheese layer. Bake the quiche for 30 minutes or until the eggs are set



Meat Suggestions
  • cooked ground beef, turkey, or chicken
  • vegetarian crumbles (faux ground beef)
  • pulled pork
  • diced cooked ham
  • crisp-cooked crumbled bacon
Cheese Suggestions
  • Cheddar
  • Swiss
  • Mozzarella
  • Parmesan
  • Colby
  • Cheddar jack
  • Provolone
Veggie Suggestions
  • diced bell pepper
  • diced onion
  • chopped tomato, seeds removed
  • broccoli florets
  • asparagus tips
  • black olives


Saturday, September 21, 2019

Scalloped Potatoes with an Italian Twist




If you've been reading for a while, you will know that I have a love affair with potatoes--the perfect go-with-anything food, full of nutrients, fiber, and low in calories (unless you prepare them the Carb Diva way).

Last night I was preparing dinner--two beautiful tilapia fillets that I topped with a crust of panko, grated Parmesan, and oregano. (Yes, I also love Italian food, but that's another story for another day). I wasn't in the mood for polenta or risotto. I wanted potatoes and was determined to give them an Italian flare. And "Scalloped Potatoes with an Italian Twist" were born.

Photo Credit: Photo by Some Tale on Unsplash

Carb Diva's Italian Scalloped Potatoes


Ingredients
  • non-stick cooking spray
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese
  • 6-8 medium-sized new potatoes (see note below)
  • 2 cups chicken or vegetable broth
  • 2 tablespoons basil pesto
  • 1 large beefsteak tomato, seeded and chopped

Instructions
  1. Coat the bottom and sides of a 1-quart casserole dish with non-stick cooking spray. Sprinkle in two tablespoons of the Parmesan cheese, rotating and tapping the dish to cover the bottom and sides with the cheese. Set aside.
  2. Slice the potatoes about 1/8-inch thick. You should have about 3 cups of potatoes. Place in a wide saute pan and cover with broth. Simmer over medium heat until the potatoes are almost done. You should be able to pierce one of the slices with the tip of a knife, but there will still be some slight resistance. You don't want the potatoes to be soft--they will finish cooking in the oven.
  3. Use a skimmer to remove half the potatoes; place them in the prepared casserole dish. Dot on the basil pesto, and then cover with a layer of chopped tomato. Place the remaining potatoes on top and cover with the 1/2 cup of Parmesan cheese.
  4. Carefully pour the remaining broth over the potatoes. It should almost come to the top layer.
  5. Bake at 400 degrees for about 20 minutes or until it is bubbly and the cheese begins to brown. Allow to sit 5 minutes before serving.

NOTE: You can use red, white, Yukon gold, or a combination of these. I left the skins on my potatoes, but if you prefer you can peel these before cooking.

Wednesday, July 24, 2019

Smoked Salmon Hash



I love breakfast--in fact, I'm happy to have "breakfast for dinner" But pancakes, waffles or cinnamon rolls are not really my thing. My number one love is potatoes--creamy and whipped, fluffy and baked, or crispy fried.
Today I had three potatoes in my pantry--one russet and two yams. And a large sweet onion.
What to do?
My thoughts turned to hash. But what protein could/should I pare with a mix of potatoes that are somewhat sweet/somewhat earthy? Ham or bacon are obvious. But I don't do obvious.
...And then I noticed the smoked salmon tidbits in the seafood section of my local grocer. They're not beautiful fillets--but who needs beautiful fillets when you're making hash? Little bits are just fine. And smoked salmon with dense russets, sweet yams, and creamy sauteed onions sounds like a perfect match to me.

Smoked Salmon Hash

Equipment you will need

  • Microwave
  • Paring knife
  • Large knife and cutting board for dicing potatoes and onions
  • Large sauté pan
  • Spatula

Ingredients

  • 1 large russet potato
  • 2 medium-sized yams
  • 1 large sweet onion, diced
  • 1 tablespoon olive oil
  • 1/4 pound smoked salmon
  • 1 tsp. fresh minced dill, (optional)

Directions

  1. Using a small paring knife, pierce the russet potato in several places. Microwave for 4 minutes. When cool enough to handle, remove the peel and dice the potato (about 1/2-inch dice).
  2. Pare the yams and dice (about 1/2 inch).
  3. Heat a large sauté pan over medium heat. Add the olive oil to the pan and swirl to coat the bottom of the pan. Add the diced potatoes, yams, and onions to the pan; cook for about 5 minutes or until the onions begin to soften and the potatoes brown a bit. Stir and cook for about 3 minutes more so that all sides of the potatoes start to get brown and crispy.
  4. Mince the smoked salmon and add to the potato/onion hash. Continue to cook and stir until the salmon is heated through.
  5. Sprinkle with fresh dill and serve.

French Onion Chicken and Pasta

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