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Turn oven on to 400F.
Wash and dry russet potatoes, approximately 1 for each person.
Bake potatoes in oven for 1 hour.
Potatoes can be squeezed when cooked. Bigger potatoes sometimes take longer than one hour.

 

I usually eat these after I’ve scooped out the potato meat and mashed it up with some butter. Then I put some butter and salt & pepper inside the skin. I eat the potato skin with my fingers when it has cooled down.

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Bobby Flay’s Grilled French Fries video looks delicious.

We just bought a new barbecue and I was looking for a way to cook french fries on it and this looks easy enough. I was looking for a recipe because my method of putting oil tossed french fries in tin foil and my cast iron pot didn’t work. Bobby’s video looks a little more promising, albeit a bit more work because you have to parboil the potatoes.

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This is the first dish that we ate when we learned about our allergies. I didn’t make notes as to what I did or how it cooked up so I am assuming that it was simple enough – so you may have to make some adjustments. Anyhow, everyone liked them. They remind me of the hashbrowns at McDonalds.

Cold water
4 large potatoes (3 pounds), peeled and rinsed
1 small onion, peeled
2 eggs
1/3 C Alll Purpose Flour (Wheat Free All Purpose Flour)
3/4 t Salt
1/8 t pepper
1/3 C Salad Oil
Parsley sprigs for garnish

1. Into large bowl half filled with cold water, coarsely shred potatoes and small onion.
2. In colander lined with clean towel or cheesecloth, drain shredded potatoes and onion.
3. Wrap potatoes and onion in towel, squeeze towel to remove as much water as possible.
4. In same large bowl, beat eggs, add the shredded potatoes and onion, flour, salt and pepper and toss together until well mixed.
5. In 12-inch skillet over medium heat, in hot salad oil, drop mixture by scant ¼ cupfuls into 4 mounds.
6. With pancake turner, flatten each mound to make a 4-inch pancake. Cook until golden brown on one side, about 4 minutes; turn pancake and brown other side.
7. Remove to paper-towel-lined cookie sheet to drain; keep warm. Repeat to make about 12 more pancakes, stirring mixture occasionally; garnish with parsley sprigs.

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1 medium onion, diced and sauteed (optional)
8 medium-size potatoes, diced
5 eggs, hard boiled and diced
1 cup peas, cooked
2 celery stalks, diced
2 carrot stalks, shredded
2 tablespoons chives, diced
8 pickles, diced (optional)
salt & pepper to taste
mayonnaise to taste

Mix everything together in large bowl and serve.

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Serves 6

5 medium white potatoes
6 tomatoes
4 green peppers
4 red peppers
1 garlic bulb, cloves peeled
4 onions, whole

1. Wrap potatoes, in foil and cook on barbecue or in 450F oven for 1 hour.
2. Wrap tomatoes, peppers, garlic and onions in another pouch of foil and cook on barbecue or in 450F oven for 30 minutes.
3. Vegetables are cooked when they are soft and juicy. Put into a casserole dish.
4. Chop all the vegetables into big chunks and stir to combine.
5. Add salt, pepper and 1 tablespoon butter (optional) to taste.

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Kid Tested: I can get my kids to eat all their vegetables (even the ones they don’t like) with this recipe. They are all delicious!

I mix several vegetables when making a batch, such as:

– 5 carrots, 1 parsnip, 1 onion, 1 celery stalk;
– 4 potatoes, 2 turnip, 1 onion 1 celery stalk, 1 parsnip;
– 1 broccoli head, 1 red pepper, 1 onion, 1 celery stalk, 1 parsnip.

– Roast any root vegetable – potato; turnip; sweet potato; carrot; beet; parsnip or celery root for 60 minutes at 350F.
– Roast broccoli; cauliflower; or red pepper for 30 minutes at 350F.

Toss vegetable(s) and onion with olive oil, and place in a roasting pan. Roast root vegetables for 60 minutes, and other vegetables for 30 minutes, at 350F, until well caramelized. Puree with an immersion blender, or in small batches in a blender. Pour some broth in to the roasting pan to remove all the baked on bits and add the extra flavour to your soup.

Use this recipe, technique, and spices for main vegetable from this recipe: Cream of Vegetable Soup

Reheat just prior to serving.

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cooked vegetable (see below)
1 ½ cup chicken broth
1 tablespoon olive oil
1 teaspoon flour (1 t tapioca, arrowroot, wheat)
seasonings based on above vegetable (see chart, below)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice milk

In a blender container or food processor bowl combine the cooked vegetable and ¾ cup of the chicken broth. Cover and blend or process about 1 minute or till smooth. Set aside.

In a medium saucepan put oil, flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remainng broth. Cook and stir till heated through. If necessary, add additional milk to make of desired consistency. Season to taste.
Serves 3 or 4 side-dish servings.

Acorn Squash
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

Asparagus
3 cups cut asparagus or one 10-ounce package frozen cut asparagus
½ teaspoon finely shredded lemon peel and 1/8 teaspoon ground nutmeg

Broccoli
3 cups broccoli flowerets or one 10-ounce package frozen cut broccoli
1 teaspoon snipped thyme or ¼ teaspoon dried thyme, crushed

Brussel Sprouts
2 cups brussel sprouts or one 10-ounce package frozen brussel sprouts
1 teaspoon snipped marjoram or ¼ teaspoon dried marjoram, crushed

Butternut Squash
3 cups butternut squash, mashed
1/2 teaspoon ground nutmeg

Carrots
2 ½ cups sliced carrots or loose-pack frozen crinkle-cut carrots
1 tablespoon snipped parsley
1 teaspoon snipped basil or ¼ teaspoon dried basil, crushed

Cauliflower
3 cups cauliflower flowerets or one 10-ounce package frozen cauliflower
½ to ¾ teaspoon curry powder

Celery
2 ½ cups sliced celery
1 teaspoon snipped dillweey or basil or ¼ teaspoon dried dillweed or basil, crushed

Green Beans
3 cups cut green beans or one 10-ounce package frozen cut green beans
1 teaspoon snipped savory or ¼ teaspoon dried savory, crushed

Mushrooms
5 cups sliced fresh mushrooms
½ teaspoon snipped thyme or 1/8 teaspoon dried thyme, crushed, and, if desired,
1 tablespoon dry sherry

Onion
2 ½ cups chopped onion
1 teaspoon worcestershire sauce (contains wheat and soy, I believe) and
1 clove garlic, minced

Peas
2 ½ cups shelled peas or one 10-ounce package frozen peas
1 teaspoon snipped sage; ¼ teaspoon dried sage, crushed
2 teaspoon snipped mint; or ¼ teaspoon dried mint, crushed

Potatoes
3 medium potatoes, peeled and cubed, or 1 ¾ cup mashed, cooked potatoes
1 teaspoon snipped dillweed or ¼ teaspoon dried dillweed

Pumpkin
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

Spinach
16 cups fresh spinach or one 10-ounce package frozen spinach
½ teaspoon snipped tarragon; 1/8 teaspoon dried tarragon, crushed; or 1/8 teaspoon ground nutmeg

Sweet Potato
1 ¾ cup roasted sweet potato
1/8 t. curry powder
3 shakes of nutmeg

Zucchini
3 cups sliced zucchini or yellow summer squash
1/8 teaspoon ground nutmeg

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