Archive for the ‘Potatoes’ Category

Can’t get your kids to eat beets? Princess potatoes to the rescue.

My mother was always fond of beets.  When I was a child, I did NOT like them.  Even as an adult I usually only enjoy them raw,  grated on salads with goat cheese or in a coleslaw with grated carrots.  Until now!!!

These “princess potatoes” are obnoxiously pink, sure to please the little gals in your household.  Just don’t tell them what the “pink” ingredient is.

The following recipe works equally well with Yam to make a bright orange batch of mashed potatoes.

Warning, boiling already peeled beets stain your cookware.  If you are concerned about this, boil UNpeeled beets in a separate pot until tender.  When tender, let cool and peel the beets before mashing into your potatoes.

Ingredients:

2 Medium Beets peeled and quartered

4 Medium sized potatoes peeled and quartered

2 tbsp cream cheese

2 tbsp butter

2 tbsp milk

Put beets in a pot with water to cover.  Boil for 15 minutes.

After the 15 minutes add peeled chopped potatoes.  Boil for another 15-20 minutes or until beets and potatoes are tender.

Remove from heat and drain water.

Add remaining ingredients into pot.

Mash briskly with a potato masher.  For very creamy mashed princess potatoes use an immersion blender to whip the potatoes.

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Lemony new potatoes

Gently wash (attempting to keep on as much of the skin as possible) enough new potatoes for your family.  Then wash 50% more as having leftovers is a wonderful thing.

Cut potatoes so they are all the same size.  Place in a pot and cover the potatoes with an inch of water.  Add a little salt and boil until they are soft.  Test with a fork.  Depending on the size of your potatoes this will take anywhere from 20-35 minutes.

Meanwhile in a coffee cup mix up the juice of 2 lemons, the chopped up contents of one package of dill, and 2 tbsp of butter or olive oil

OR the juice of 2 lemons, the chopped up contents of one pack of dill, 2 cloves of minced garlic and 2 tbsp of butter or olive oil

OR the juice of 2 lemons, one chopped up bunch of cilantro, one chopped up green onion, a minced clove of garlic, and 2 tbsp of butter or olive oil.

Drain your potatoes.

Chuck in the contents of your cup.  Put the lid back on the pot and shake it around holdling the lid secure until the potatoes are coated.  Enjoy!

Cream of (insert vegetable name here) soup.

Cream of (insert vegetable name here) soup

Cream of veggie soups are ridiculously easy to make. It gets even easier if you have one of those stick hand held immersion blenders in your kitchen.

-Peel chop and sautee one onion and a few cloves of chopped garlic on medium heat. You can sautee it in olive oil, butter, margarine, whatever, it’s your soup, do as you will.

-Add about 4 cups of chopped veg of choice to the pot (broccoli works well, so does cauliflower, butternut squash, potato and leek, carrot, corn choose any one of them)

-I like to sautee the veg a bit, getting a little bit of caramelization going.

-Add a quarter tsp of black pepper if you like black pepper

-Add 4 cups (1 litre) of vegetable or chicken stock.

-Stir the whole thing up and let it simmer until your veg is cooked.
How long will it take? Depends on the veg, broccoli will be done in just 10-15 minutes, butternut squash will take longer. Test it with a fork to see how smushy things are getting.

-When your veg is soft, grab that immersion blender, plug it in and CAREFULLY start blending the veg that is cooking in the broth. You can keep your soup as chunky or make it as smooth as you would like. If you have no immersion blender you can mash everything up with a potato masher, or for a smoother texture, let the contents of the pot cool and put small batches in your blender to whisk things up.

-Return everything to the pot if you have removed things for blending

-At this point you can add dairy to make your soup as creamy as you would like. Sometimes I leave it as it and just serve it with a spoonful of yogurt or sour cream. If you are on a diet, low fat yogurt can add a nice thickness of flavour to the soup. Don’t care about the calories? A half a cup of cream will do nicely. Worried that you’ll do the wrong thing. Take a small scoop out of the pot, and try it with a little yogurt. Is it nice? No, try some with a little milk, or some cream, or some sour cream, or some creme fraiche. It’s your soup, make it how you like it.

-Taste your soup. Is it bland? Does it need more pepper? Is there a spice that you have a thought that might go well with this vegetable puree soup that you have made? I like to add some ginger to my carrot soup, sometimes corriander, sometimes I add some curry powder to my butternut squash or carrot soup. My mom likes to throw grated sharp cheddar cheese into everything (you can’t really disagree with a move like that).

Once you get the hang of it, you can churn out a pot of soup in half an hour while doing 5 other things. It’s really that easy.
Serve with toasted Ciabatta, or Alpine grain bread and tada! Lunch is served.

New Potatoes any way is the right way

New Potatoes, boiled and fried

Oh yum.

New potatoes have a very high moisture content so they won’t make a good baked potato. This is one of the many things that you can do with them.

-Carefully wash new potatoes trying to keep on as much of the red skin as possible (lots of flavour there)

-Cut potatoes into equal sizes so that the pieces cook evenly.

-Put them in a pot, add enough water to cover the potatoes, add a quarter tsp of salt.

-Boil until tender (about 20 minutes depending on the size of your potatoes)

Drain the potatoes, top with butter and serve!
or
Drain the potatoes, top with butter and drizzle with fresh lemon juice and serve!
or
Drain the potatoes, top with butter and freshly chopped dill and serve!
or
Drain the potatoes, toss with the easy peasy lemon squeezy dressing recipe and serve!
or
Drain the potatoes, toss with the easy peasy lemon squeezy dressing and some chopped spring onion and some chopped parsley to make a nice potato salad.

Hopefully you made too many potatoes to eat at one sitting as there is nothing better than fried new potatoes for breakfast the next morning.
My guilty pleasure is to make them just the way my mom used to…so sinful.
-Slice your cold cooked potatoes into equal sized slices.
-get a couple of tbsp of lard (yes lard) into a cast iron frying pan on medium high heat.
-once the lard is melted and hot, add the potatoes being careful not to over fill the pan. You want to get as many of the potato slices to have that crispy outer edge as possible.
-shake on hys season salt (told you it was a guilty pleasure)
-keep moving the potatoes around in the pan every few minutes until they are as done as you would like them..
mmmmmm.