Table of Contents
Vegetables
Balsamic Vinaigrette for Lettuce Salads
Marinated Olives
SouthwesternVegetableSoup
OnionSoup
Cucumber and Avocado Soup
Robin and Dean's Curried Ginger Carrot Soup
Cousin Erica's Favorite Gazpacho
Healthy But Delicious Mushroom Soup
Hun An Onion Cake
The Best Tomato Salsa You Ever Ate
Guacamole Lefkowich
Coleslaw
Apple, Raisin, and Cabbage Salad
Craisin, Walnut, and Cabbage Slaw
Nola’s Spinach and Rice Salad
Grandma Lee’s Broccoli Cheese Casserole
Jade Green Broccoli
Martha'sRoastedVegetables
Susan's Moroccan Winter Squash Stew
Potatoes
Easy Mashed Potatoes
Mashed Potato Casserole
Potato, Cheese, and Onion Pie
Potatoes With Cheese and Black Beans
Roasted Potatoes With Garlic
Sweet Potato Fries
Roasted Sweet Potato Salad With Black Beans
Chili-Bathed Sweet Potatoes
Stu's Favorite Potato Salad
Stu's Fabulous Potato Pancakes (latkes)
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Vegetables
Balsamic Vinaigrette for Lettuce Salads
It is so impressive to be serving a salad dressing called Balsamic
Vinaigrette. However, to actually pull this off, you first have to go out and buy a good balsamic vinegar. This is a good idea anyway, because you can always use it with oil as a simple dressing. If you want to be a little more elaborate, try this recipe:
one peeled garlic clove
one tablespoon prepared Dijon-style mustard
three tablespoons balsamic vinegar
salt and freshly ground black pepper, to taste
one cup olive oil
1. Cut garlic clove into halves and rub the cut sides over the inside of a small mixing bowl (it would be silly to rub this on the outside dontcha think??). Keep the garlic handy.
2. Whisk the mustard and vinegar together in the bowl. Dribble the oil into the bowl in a slow steady stream, whisking constantly, until the dressing is creamy and thickened and all the oil mixed in.
3. Taste and add salt and pepper as needed. Add the garlic pieces, cover the bowl, and let the dressing stand at room temperature until you need it (like today, though, not over night or anything). Whisk away before using to make sure the oil and vinegar are mixed together.
4. Keep left over salad dressing in the fridge, covered, about one week or two.
Marinated Olives
These are terrific when eaten as an appetizer, or as a salad dressing. The recipe is for 10 servings or more.
1 pound green or black olives, or a mixture, preferably imported from Greece, Italy, or Spain (not the icky black olives in a can)
1 teaspoon wine vinegar, or to taste
one quarter cup olive oil
four cloves garlic, crushed
two bay leaves
one teaspoon crushed red pepper flakes
1. Crush olives lightly (keeping in one piece) so they will absorb the marinade more readily.
2. Mix together all the other ingredients and pack into a jar or place in a serving bowl. Taste and add more vinegar if necessary. You can serve these immediately, although they are better if they sit covered and refrigerated for a day or two. Bring to room temperature before serving.
Southwestern Vegetable Soup
This soup is hot and delicious. Did I say hot (oy)? Now, I know black beans don¹t really do much for you, but with all this other stuff around them, you can¹t go wrong.
one cup black beans, drained (add to soup, last five minutes)
six to seven cups chicken broth, divided
one twenty eight ounce can plum tomatoes, finely chopped
two tablespoons tomato paste
two cups finely chopped onion
one whole jalapeno
one rib celery, finely chopped
one carrot peeled and finely chopped
one red bell pepper, chopped
two medium garlic cloves, minced
one bay leaf
one teaspoon cumin
three quarters teaspoon oregano (or, I prefer, a tablespoon or more chopped cilantro)
one half teaspoon black pepper
pinch ground cloves
one tablespoon olive oil
three quarters cup brown rice
one zucchini, diced
one and one half tablespoon basil
Salt, pepper, and red pepper flakes to taste (a pinch or so)
1. Put the beans, five cups of broth, the tomatoes and their juice, tomato paste, half the onion, jalapeno, celery carrot, one teaspoon of the garlic, bay leaf, cumin, oregano/cilantro, one half teaspoon pepper and bring to a boil. Reduce heat and cook stirring occasionally for 30 minutes.
2. Heat the oil in a skillet, add the rice, remaining onion, garlic, the zucchini, sweet red pepper, and basil and sauté for five to seven minutes until the onions are translucent. Add to the soup along with one cup broth.
3. Simmer for 25 to 30 minutes until the rice is tender. Season, add the red pepper and simmer ten more minutes. Remove jalapeno and bay leaf.
Onion Soup
Oh, go ahead, impress me. Make this soup--it is simple and very delicious. It makes enough for four people.
one half stick butter
four large onions, peeled and thinly sliced
five cups chicken stock, warmed
pinch dried thyme (optional)
two or three sprigs fresh parsley
salt and freshly ground black pepper to taste
croutons, as you like or homemade (see recipe)
one cup freshly grated or regular Parmesan cheese
1. Preheat the oven to 400 degrees. Melt the butter in a Dutch oven or large deep sauce pan over medium heat. Add the onions and cook, stirring
occasionally, until very soft and beginning to brown. Do not rush this process, which takes about 20 to 30 minutes.
2. Add the soup stock and bring just about to a boil, turn down to a very gentle simmer, add seasonings and cook 15 minutes.
3. Fish out the parsley sprigs. Using oven proof bowls, add soup, a crouton or two, and top with cheese. Place on a baking sheet and bake for 10 minutes, or until the cheese melts. Eat right away, with a good crusty
bread.
Cucumber and Avocado Soup
This is so easy and quite refreshing. It’s nice starter for a summer dinner, or a light lunch idea. It will taste just fine for a few days after making, when stored in the fridge. Plus, how cool is it to make a soup like this!!!
4 medium cucumbers, peeled, and chopped
one ripe avocado peeled, pitted, and chopped
two scallions chopped
six ounces plain Greek non-fat yogurt
juice and zest of one half lemon
one jalapeno pepper, stemmed and seeded (or a pinch or red pepper flakes)
one half cup water
salt and pepper
small handful of chopped cilantro
Blend everything but the water until smooth. With the blender on, add water a little at a time until the soup is at the desired consistency. Refrigerate for at least an hour.
Robin and Dean’s Curried Ginger Carrot Soup
2 shallots thinly sliced
one pound of carrots, peeled and finely shredded (can use processor)
one heaping tablespoon of fresh ginger, peeled and grated
two teaspoons of good quality curry powder
one half teaspoon turmeric (optional, but a great idea)
one half teaspoon chili powder
one half teaspoon ground cumin
two cups stock (chicken or vegetable, you can also use water)
one can coconut milk
juice of one half lime
salt to taste
two tablespoons oil
freshly chopped cilantro leaves for garnish
1. Heat oil ad sauté the shallots until just slightly browned
2. Add the grated ginger. Saute for 3-4 minutes and add the spices. Stir and cook for five minutes.
3. Add the shredded carrots and the stock, lime juice, and the coconut milk. Make sure there is enough liquid to cover, adding more stock if needed. Bring the mixture to a good boil, cover and reduce the heat. Let simmer for 15-20 minutes until the carrots are tender.
4. Let the soup cool a bit and then puree until the desire texture and consistency is reached. A hand held immersion blender works best, but you can also use a regular blender or food processor. Taste and adjust the seasonings as needed. Garnish with cilantro leaves and serve hot.
Cousin Erica’s Favorite Gazpacho
You can add a variety of vegetables to the brew, but this is the approach I like the best.
1 regular or two medium Kirby cucumbers (the little ones), peeled and roughly chopped
two large tomatoes, peeled, cored, and seeded
one green pepper (and/or yellow),halved and seeded
one large onion, chopped
three cups tomato juice (up to six)
one large squeeze of lime juice
one third cup red wine vinegar
one tablespoon olive oil
one quarter teaspoon Tabasco, or other hot pepper sauce
one quarter teaspoon salt
pinch black pepper
three to four cloves garlic, minced
one handful chopped cilantro (Erica, you can omit this)
1. In a blender, combine half the cucumber, one tomato half the green and/or yellow pepper, half the onion, and one cup of the tomato juice. Puree at high speed. Stir in the rest of the tomato juice, the vinegar, Tabasco, olive oil, salt, and pepper.
2. Chop very small the remaining vegetables. As you’re chopping, think, would it be ok for me to eat this vegetable this size without having to chew a whole lot? That’s the right size chop for the soup. Add the cilantro and the garlic and refrigerate until ready to serve. Chill everything at least two hours to let the flavor develop. Dump the chopped vegetables into the puree just before serving. This keeps it from getting mushy.
Healthy But Delicious Mushroom Soup
2 pounds mushrooms, chopped large
two leeks, halved and sliced thin, and rinsed completely
one tablespoon unsalted butter
salt and pepper to taste
four garlic cloves, minced
two teaspoons minced fresh thyme or one half teaspoon dried
five cups beef broth (or any broth, really)
one half cup Madeira wine, or more to taste
one half cup half and half, or no fat half and half, or plain yogurt, or no fat yogurt, or … get it??
two teaspoons fresh lemon juice
1. Combine the mushrooms, leeks, butter, one half teaspoon salt and one quarter teaspoon pepper in a large pot. Cover and cook over medium low heat stirring occasionally until the mushrooms are softened, about 8 to 10 minutes. This will smell terrific! Uncover, and increase the heat to medium high, cooking until the mushrooms are well browned, 8 to 12 minutes longer. Take out two thirds of a cup of the mixture and cut this into very small pieces. Set aside.
2. Stir the garlic and thyme into the pot and cook for 30 seconds. Stir in the broth and Madeira wine; bring to a simmer and cook until the mushrooms and leeks are completely tender.
3. Working in small batches, puree the soup in a food processor until smooth. Put back in the pot, add the chopped mushroom mixture, half and half, lemon juice, and cook until heated through. Serve with crusty bread, or put some cooked rice in the soup. Enjoy!
Hun An Onion Cake
Now here is a simple dish that is simply delicious. Make it as an
appetizer with any stir fry or Asian dish.
one egg
one tablespoon water
one teaspoon sesame oil
one package tortillas
one bunch chopped scallions
1. Scramble the egg with the water and sesame oil. Set a piece of wax paper on a dinner plate and put one tortilla on it. Brush one side of the tortilla with the egg mixture. Sprinkle some chopped scallions on. Brush one side of another tortilla and place it egg sides together on top of the first.
2. Put another piece of wax paper over the first onion cake and put another tortilla on it. Repeat the first steps, separating each completed onion cake with a fresh piece of wax paper. Cover the last cake with wax paper and put another dinner plate on top. Put something heavy on the top plate to hold the cakes down. The eggy sides should stick together.
3. Heat peanut oil to a depth of about one inch in a frying pan wide enough to hold one onion cake. Heat to bubbling (don¹t let it spatter). Fry each cake until puffy and light golden brown on one side, then turn the cake over with a tongs and fry the other side (only about two minutes). Drain on paper towels and cut into triangles. Serve right away or it will get very soggy.
The Best Tomato Salsa You Ever Ate
You can easily make more of this. You probably should.
two medium tomatoes finely chopped
one half cup chopped scallions (including the green part)
two tablespoons jalapeno peppers minced well
one tablespoon red wine vinegar
one tablespoon oil
Combine everything in a bowl and chill for thirty minutes. Cover the bowl or it will stink up the refrigerator. Eat with Tostitos. You can also use this as a relish for sandwiches, meat, or fish, but just as a dip is fine thank you very much.
Guacamole Lefkowich
two ripe avocados (these should be nice and soft all over without brown spots)
small onion, chopped
one-two cloves of garlic
one half cup cilantro
one half teaspoon chili powder
one half teaspoon cumin
one small tomato chopped small
one teaspoon lemon juice
one eighth teaspoon pepper
salt to taste
1. Peel the avocados and cut the meat from the seed. Reserve one of the seeds. Mash the avocados or food process a zoom or two.
2. Mix all the other stuff into the avocados. Pour into a small bowl and push one of the avocado pits in the middle. Cover and chill briefly. For some reason, avocado pits help keep the guacamole from turning brown and icky. Boom! Done!
Avocado Salad:
Someone, who will remain nameless, likes this too:
Chop one or two avocados into bit sized pieces. Chop a nice tomato the same way and mix with the avocado pieces. Cover with a splash of red wine vinegar and serve immediately on lettuce, hence the salad idea.
Coleslaw
I think this is a great alternative to the ever-boring salad, salad, salad idea. Besides, some things like chicken wings, pork dishes, barbecue, and other stuff just taste better with some slaw. Yeah.
1. Pick a nice firm, clean looking cabbage. Strip off the outer darker (and probably dirtier) leaves. Wash and pat dry. Slice the
cabbage into thin strips. That’s what I do. No grating required.
2. Pick a sauce to put on the coleslaw. Now, I like a spicy sauce, but a dollop of plain old mayonnaise is just fine too. The spicy sauce (now this is strong so use sparingly) is:
For every four servings combine:
one tablespoon grey Poupon mustard (or less)
one tablespoon balsamic vinegar (or three tablespoons orange juice).
tablespoons to taste olive oil
one half tablespoon sugar (omit if using orange juice)
Salt and pepper to taste
Taste the dressing before adding it to the slaw.
Coleslaw does not become a Lefkowich favorite if all it has in it is sauce and cabbage. Consider adding any or all of the following:
chopped scallions or onion (consider this a necessity)
chopped green pepper
a handful of raisins
chopped walnuts
Apple, Raisin, and Cabbage Salad
Coleslaw is terrific, but this is more is more interesting, so worthy of trying. And, cabbage is very very good for ya! This makes a ton of salad, so consider making less if you’re not feeding a crowd.
1 half head green cabbage
one half head red cabbage (or use the whole green one)
one green/red pepper, chopped
one large apple, chopped
one half cup raisins (golden is great, but any will do)
one half large onion chipped
one half large cucumber chopped (or, all of it, if you like)
Dressing:
1. Combine,
1 half cup nonfat plain yogurt
one quarter cup low or non-fat mayonnaise (or all yogurt)
two tablespoons honey
one half tablespoon dried dill weed
two tablespoons apple cider vinegar
2. Taste and adjust as needed.
Combine the vegetables and add the dressing. Toss to coat and refrigerate until serving.
Craisin, Walnut, and Cabbage Slaw
What’s another slaw recipe, I ask. You can’t have too many of these. This is fairly rich, with the mayo and you can substitute low fat mayo if you want. But, I wouldn’t...
One quarter cup mayonnaise
One tablespoon sweet pickle relish
One tablespoon mustard (such as Grey Poupon)
One tablespoon honey
One quarter teaspoon pepper
One eighth teaspoon salt
One quarter teaspoon celery seeds
Five cups shredded (or cut small) cabbage
One third cup walnuts, chopped
One quarter cup red onion, chopped small
One quarter cup celery, chopped small
One quarter cup red pepper, chopped small
One quarter cup dried craisins (or cranberries)
1. Stir the first seven ingredients together in a small bowl to make the sauce. Taste and adjust as necessary.
2. Combine the remaining ingredients and toss with the sauce.
3. Chill. Eat. Chill. Eat. etc etc
Nola’s Spinach and Rice Salad
This is a delicious salad. I changed Nola’s directions somewhat, but the basic proportions are still hers. A nice summer salad.
2 cups cooked basmati rice or really any rice will do (think, left overs)
1/2 c. Italian dressing (store bought or just oil and vinegar)
1 Tbsp low-salt tamari (or any soy sauce)
1 tsp sugar (can use less)
3 scallions chopped
1 or 2 stalks celery chopped
1 ear of corn, cooked and cut off cob (optional)
1/2 c. diced red pepper
Nolas recipe called for a small can of sliced black olives, but I would use calmatas here, pitted
2-3 cups packed baby spinach cut in ribbons
1.Mix the dressing (oil and vinegar), sugar and tamari.
2.Toss in remaining ingredients. Chill
3. Best served in a few hours.
Note: Nola often starts with 1/2 cup dressing and adds remaining before serving if needed.
Grandma Lee's Broccoli Cheese Casserole
Not one winter time family dinner went by at Grandma¹s house without this casserole, a real favorite with the kids, and I would add, the adults too. I have tried several times to substitute more sophisticated ingredients to make this dish more home made, etc. etc., but faggeddaboudit. Nothing beats cheese whiz.
one quarter pound butter
eight ounces cheese wiz (aggghhh)
one can mushroom soup (oooooh)
one cup minute rice (groan)
one square package slightly defrosted frozen chopped broccoli
Combine butter, cheese whiz, and water in a sauce pan. Cook on low heat until all melty. Try not to scorch. Add rest of the ingredients and combine. Wait until the broccoli is all broken apart. Put in a casserole dish and bake one half hour or so at 350 until sides are brown and all is bubbly. You can also cook this on top of the stove.
Jade Green Broccoli
Jade Green Broccoli and Vegetables
Group #1
one bunch broccoli
Group #2
one clove minced garlic
Group #3
one teaspoon sugar,
one tablespoon corn starch
two tablespoons soy or oyster sauce
one half cup water or chicken broth
Group #4
one quarter cup canola or peanut oil
one eighth teaspoon salt (pinch
two tablespoons cooking sherry
1. Mix group #3 and set aside.
2. Chop the broccoli into bite sized pieces (little florettes). You can use the tender parts of the stem, but slice these fairly thin so they cook as fast as the tops)
3. Heat the oil in a large frying pan, then turn down to medium heat. Add the garlic. When brown, add the broccoli. Turn heat up and stir fry two minutes.
4. Add the sherry and cover the pan. Cook for two minutes. Add Group #3 mixture and cook until the sauce thickens (about a minute or two). Voila!
Consider adding all or some of the following vegetables: chopped mushrooms, sliced onions, and well chopped green pepper. Use only half the broccoli and there should be enough sauce. Cook all the vegetables at the same point you would the broccoli. Put a check here if you have read this
far ___!
Martha’s Roasted Vegetables
Finally, a vegetable recipe I can give you with full confidence that you will like it. And, this is soooo easy to do. You can use any combination of vegetables (the ones below are terrific) but as a rule, stay away from really wet ones like tomatoes, because these will cause a steaming affect, rather than a roasting affect.
Cut into bite sized pieces any combination as follows:
green pepper: core and cut into chunky strips
red pepper: ditto
onion: quarters or eighths,
broccoli: cut into similar sized florettes (you can also trim and use the stems)
mushrooms: use large ones halved, or use medium or small ones whole
oregano and freshly ground black pepper to taste
1. Put the cut up vegetables into a large mixing bowl. Sprinkle with a few tablespoons of good olive oil, enough to nicely cover but not too much to make greasy. Sprinkle with the oregano and pepper.
2. Spread on a cookie sheet, one layer of vegetables. Try to get some space between them and don¹t pile them up. You may want to make a few batches, so each vegetable chunk gets equal access to the heat.
3. Roast in an oven set at 400 degrees for about 15 minutes. Vegetables should have some browning but still a nice crunch.
Serve over rice or as a side dish.
Susan’s Moroccan Winter Squash Stew
3 tablespoons olive oil
1 medium onion chopped
3 garlic cloves mashed
6 canned tomatoes, mashed
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
one quarter teaspoon red pepper
2 pounds butternut squash peeled and cut into 1 “ cubes
1 can chickpeas drained and rinsed
2-3 cups chicken or vegetable broth
1” strip lemon zest
two carrots, sliced thin
½ cup yellow raisins
one package of baby spinach or enough to serve group
juice of ½ lemon ( ¼ cup)
¼ cup toasted sliced almonds
couscous: cook according to package: use either chicken or vegetable broth instead of water
boned chicken thighs or breasts, cut into chunks, and cooked through (either sauté or bake).
1. Heat the oil and cook onion until soft and golden. Add garlic, and spices and sauté 30 seconds. Add the tomatoes, squash, chickpeas, and broth. Cook about 25 minutes until the squash is fork tender. Add yellow raisins and lemon zest in the last 10-15 minutes. You can cook the squash longer, but it will become more like a sauce and less like a stew.
2. Make the couscous, steam the spinach until tender, and add lemon juice to the spinach. Set aside.
3. Put couscous in bowl, layer spinach on top, spoon squash sauce over couscous, top with almonds. Add chicken chunks.
Southwestern Vegetable Soup
This soup is hot and delicious. Did I say hot (oy)? Now, I know black beans don¹t really do much for you, but with all this other stuff around them, you can¹t go wrong.
one cup black beans, drained
six to seven cups chicken broth, divided
one twenty eight ounce can plum tomatoes, finely chopped
two tablespoons tomato paste
two cups finely chopped onion
one whole jalapeno
one rib celery, finely chopped
one carrot peeled and finely chopped
two medium garlic cloves, minced
one bay leaf
one teaspoon cumin, three quarters teaspoon oregano
one half teaspoon black pepper
pinch ground cloves
three quarters cup brown rice
one zucchini, diced
one and one half tablespoon basil
Salt, pepper, and red pepper flakes to taste (a pinch or so)
1. Put the beans, five cups of broth, the tomatoes and their juice, tomato paste, half the onion, jalapeno, celery carrot, one teaspoon of the garlic, bay leaf, cumin, oregano, one half teaspoon pepper and bring to a boil. Reduce heat and cook stirring occasionally for 30 minutes.
2. Heat the oil in a skillet, add the rice, remaining onion, garlic, the zucchini, sweet red pepper, and basil and sauté for five to seven minutes until the onions are translucent. Add to the soup along with one cup broth.
3. Simmer for 25 to 30 minutes until the rice is tender. Season, add the red pepper and simmer ten more minutes. Remove jalapeno and bay leaf.
Onion Soup
Oh, go ahead, impress me. Make this soup--it is simple and very delicious. It makes enough for four people.
one half stick butter
four large onions, peeled and thinly sliced
five cups chicken stock, warmed
pinch dried thyme (optional)
two or three sprigs fresh parsley
salt and freshly ground black pepper to taste
croutons, as you like or homemade (see recipe)
one cup freshly grated or regular Parmesan cheese
1. Preheat the oven to 400 degrees. Melt the butter in a Dutch oven or large deep sauce pan over medium heat. Add the onions and cook, stirring
occasionally, until very soft and beginning to brown. Do not rush this process, which takes about 20 to 30 minutes.
2. Add the soup stock and bring just about to a boil, turn down to a very gentle simmer, add seasonings and cook 15 minutes.
3. Fish out the parsley sprigs. Using oven proof bowls, add soup, a crouton or two, and top with cheese. Place on a baking sheet and bake for 10 minutes, or until the cheese melts. Eat right away, with a good crusty
bread.
Hun An Onion Cake
Now here is a simple dish that is simply delicious. Make it as an
appetizer with any stir fry or Asian dish.
one egg
one tablespoon water
one teaspoon sesame oil
one package tortillas
one bunch chopped scallions
1. Scramble the egg with the water and sesame oil. Set a piece of wax paper on a dinner plate and put one tortilla on it. Brush one side of the tortilla with the egg mixture. Sprinkle some chopped scallions on. Brush one side of another tortilla and place it egg sides together on top of the first.
2. Put another piece of wax paper over the first onion cake and put another tortilla on it. Repeat the first steps, separating each completed onion cake with a fresh piece of wax paper. Cover the last cake with wax paper and put another dinner plate on top. Put something heavy on the top plate to hold the cakes down. The eggy sides should stick together.
3. Heat peanut oil to a depth of about one inch in a frying pan wide enough to hold one onion cake. Heat to bubbling (don¹t let it spatter). Fry each cake until puffy and light golden brown on one side, then turn the cake over with a tongs and fry the other side (only about two minutes). Drain on paper towels and cut into triangles. Serve right away or it will get very soggy.
The Best Tomato Salsa You Ever Ate
You can easily make more of this. You probably should.
two medium tomatoes finely chopped
one half cup chopped scallions (including the green part)
two tablespoons jalapeno peppers minced well
one tablespoon red wine vinegar
one tablespoon oil
Combine everything in a bowl and chill for thirty minutes. Cover the bowl or it will stink up the refrigerator. Eat with Tostitos. You can also use this as a relish for sandwiches, meat, or fish, but just as a dip is fine thank you very much.
Guacamole Lefkowich
two ripe avocados (these should be nice and soft all over without brown spots)
small onion, chopped
one-two cloves of garlic
one half cup cilantro
one half teaspoon chili powder
one half teaspoon cumin
one small tomato chopped small
one teaspoon lemon juice
one eighth teaspoon pepper
salt to taste
1. Peel the avocados and cut the meat from the seed. Reserve one of the seeds. Mash the avocados or food process a zoom or two.
2. Mix all the other stuff into the avocados. Pour into a small bowl and push one of the avocado pits in the middle. Cover and chill briefly. For some reason, avocado pits help keep the guacamole from turning brown and icky. Boom! Done!
Avocado Salad:
Someone, who will remain nameless, likes this too:
Chop one or two avocados into bit sized pieces. Chop a nice tomato the same way and mix with the avocado pieces. Cover with a splash of red wine vinegar and serve immediately on lettuce, hence the salad idea.
Potatoes
Easy Mashed Potatoes
This recipe is helpful when making a lot of mashed potatoes, like for Thanksgiving. If you are cooking only for four or fewer people, it’s easy to just peel and quarter the potatoes, boil them until they are cooked through, put through a food mill and then mix in butter and milk to taste. It also helps to add a head of garlic to the boiling water and then squeeze the cooked softened garlic cloves into the mashed potatoes.
two pounds any kind of potato (about three potatoes for four people)
one cup whole milk (or could be insane and use cream)
one half stick unsalted butter
one teaspoon salt
one quarter teaspoon pepper
garlic cloves to taste (but say one clove per person)
1. Wrap each potato in tin foil, prick through the foil in several places with a fork and bake at 425 degrees until tender (about an hour or so). Decide if you want to make garlic mashed and if so, place a head of garlic wrapped in foil in the oven along with the potatoes. When the garlic is soft, or when the kitchen fills with the delightful scent of cooked garlic, take it out and put it aside.
2. Heat milk, butter, salt and pepper in a saucepan until butter is melted. Keep warm but don’t scorch the butter.
3. Unwrap the baked potatoes and while still hot, slit in half. Scoop out the cooked potato with a spoon and into a ricer. Force the hot potatoes through the ricer and into the hot milk mixture. If you have cooked garlic, squeeze out the cloves and put through the food mill with the potatoes. Gently stir until combined and either serve immediately, or keep warm in a slow cooker or in a warm oven.
4. Reheat by adding one fourth cup milk to a pan with the mashed potatoes on the stove or put in a covered baking dish in the oven, in the microwave, or in a slow cooker on warm.
Mashed Potato Casserole
This is easy to do and an excellent alternative to making mashed potatoes and hoping they stay warm! The recipe is easily adaptable to smaller quantities of potatoes.
six pounds Yukon Gold potatoes, peeled and chunked
10 tablespoons unsalted butter at room temperature
one teaspoon kosher salt
one and one half cups sour cream
one teaspoon black pepper
two thirds cup grated Parmigiano-Reggiano cheese (expensive but oh so good)
1. Heat the oven to 400 degrees. Lightly grease a 9 by 13 inch baking pan.
2. Boil the potatoes in salted water until fork tender. This will take about twenty minutes. Drain. Pass the potatoes through a sieve or mash them with the butter, salt, pepper, sour cream and cheese. Spread in the prepared pan.
3. Bake for 30 to 40 minutes, or until the top starts to brown. Now, wasn’t that easy?
Mashed Potato Casserole
Potato, Cheese, and Onion Pie
This is a yummy quiche-like pie, which will do well as a dinner side dish or for lunch. Consider adding a different cheese such as Gruyere, and also some sautéed spinach.
three quarters pound potatoes, thinly sliced (skin on)
one cup coarsely chopped onion
one and one half cups grated cheddar cheese (or other as you wish)
prebaked (see package directions) 9 inch pie shell
two tablespoons chopped parsley
two tablespoons butter
one beaten egg
one cup milk
one or more cloves garlic, minced
salt and pepper to taste
1. Prebake the pie shell and set aside. Turn oven down to 400 degrees.
2. Cook potatoes in boiling water until just soft and then drain. Set aside, briefly.
3. Sauté onion with the butter until soft. Set aside.
4. Sprinkle one half cup of the cheese over the bottom of the prepared pie shell, cover with half the potato slices (they can be slid onto the pie shell with a spatula, or whatever), and sprinkle with one tablespoon of parsley. Add the remaining onion, then repeat the layers leaving one half cup of the cheese for the top.
5. Just before baking, mix the egg with the milk and add the garlic, salt and pepper. Pour over the layers of filling in the pie shell. Sprinkle with the remaining cheese.
6. Bake 30 to 40 minutes or until the filling is set and top is turning golden.
Potatoes With Cheese and Black Beans
This recipe is similar to one using sweet potatoes and is also as ridiculously good as to merit a separate recipe for itself. Make these potatoes and be happy! The small potatoes will cook quickly.
five or more tablespoons olive oil
two tablespoons minced fresh jalapeno
one to one and one half cups corn kernels, fresh or frozen
two pounds little potatoes cut into one inch chunks (you can use regular potatoes but, if you do, be sure to peel them first).
one teaspoon chili powder
one fourteen or so ounce can black beans, well drained
one cup grated cheddar or jack cheese
one and one half cups chopped cilantro (divided)
1. Put one tablespoon oil in a skillet and when hot, add jalapeno and corn. Sprinkle with salt and pepper and cook until the corn begins to brown. Set aside.
2. Preheat the oven to 425 degrees. Spread the potatoes on a well-oiled cookie sheet and bake until nicely crunchy browned. From time to time, while the potatoes are baking, go in with a spatula and loosen them up.
3. Heat the black beans in a pot with one half cup of the cilantro until hot. When potatoes are nicely browned and cooked through, put them in a casserole dish. Mix in the corn and jalapeno, black beans, and the chili powder. Sprinkle the cheese over the top. Put into the oven, now on broil, and leave until the cheese is melted and beginning to brown about two to three minutes. Garnish with the remaining cilantro. Serve hot. Wow wow!
Roasted Potatoes With Garlic
You should only serve this to guests if everyone agrees to eat both the potatoes and the garlic. You definitely don’t wan to be the only one eating the garlic (know what I mean?)
6 medium sized regular baking potatoes, unpeeled, and cut into one inch cubes
12 cloves garlic, peeled
two teaspoons oregano
one half cup olive oil
salt to taste
1. Heat the oven to 425 degrees. In a pan large enough to arrange the potato cubes loosely, combine potatoes, garlic, oregano, and oil. Stir until the potatoes are well coated and spread evenly in the pan.
2. Place in the oven and roast until golden brown and crispy, one to one and one quarter hours. The more potatoes in the pan, the longer they will nee to cook.
3. Sprinkle potatoes and garlic with salt and serve hot. You will notice immediately that the potatoes and the garlic have a similar consistency: crunchy outside, soft inside. Eat both and be happy.
Sweet Potato Fries
Nonstick vegetable oil spray
1 and one half pounds red-skinned sweet potatoes (yams), peeled, cut into one half inch wide slices, then again into one half inch wide strips
two tablespoons olive oil
two tablespoons chopped fresh Italian parsley
one teaspoon chopped fresh thyme or one half teaspoon dried
one garlic clove, minced
1. Heat oven to 500 degrees. Spray large baking sheet with vegetable oil spray.
2. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper.
3. Spread sweet potatoes in single layer on prepared baking sheet. Bake until potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter.
4. Mix parsley, thyme, and garlic in small owl. Sprinkle over sweet potatoes.
Roasted Sweet Potato Salad With Black Beans
I know this title sounds weird, what with the black beans with potatoes. Sounds like a lot of carbs, too. But this combination of flavors, along with the zing the sauce adds, is fantastic. Works well as leftovers too, if there are any.
4 medium sweet potatoes, peeled and cut into one inch chunks
one large onion chipped (red would be good but not required)
one half cup olive oil (divided)
salt and pepper to taste
red pepper flakes (one teaspoon or so) hot sauce to taste (depends how hot) or one tablespoon chopped jalapeno
one clove garlic peeled
juice of two limes
two cups cooked black beans, drained
one bell pepper, diced (red, yellow, or green)
one cup chopped cilantro
1. Heat oven to 400 degrees. Put sweet potatoes and onions on a cookie sheet or other such baking pan, tossed with two tablespoons of oil. Spread in a single layer so all roast evenly. Roast about 30-40 minutes, or until potatoes begin to brown on the corners and are just tender on the inside.
2. Put hot sauce, red pepper flakes, or one tablespoon of chopped jalapeno in a blender with garlic, lime juice, remaining olive oil, salt and pepper, and blend well.
3. Put all the ingredients, including the roasted potatoes and onions and beans, in a bowl. Toss with the dressing. Taste. It is hot enough? Chill and serve cold.
Chili-Bathed Sweet Potatoes
Two garlic cloves, green shoots removed
Salt to taste
2 chipotle chilies in adobo, seeded
2 tablespoons adobo sauce from the chilies
One half teaspoon ground cinnamon
One-eighth teaspoon freshly ground cloves (1 clove)
One quarter teaspoon freshly ground pepper
One half cup chicken broth or water
1 cup fresh orange juice
2 tablespoons honey
1 tablespoon finely chopped orange zest
2 tablespoons extra virgin olive oil
4 large sweet potatoes (about 3 pounds), scrubbed
Chopped cilantro for garnish (optional)
1. Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Place the garlic, salt, chipotles and adobo sauce, cinnamon, cloves, pepper, broth, orange juice and honey in a blender. Blend until smooth. Strain into a large, wide bowl, and stir in the orange zest.
2. Cut the sweet potatoes in half lengthwise, then cut each half into 4-inch lengths. If the sweet potatoes are fat, cut the pieces in half lengthwise into wedges. Add to the bowl, and toss with the adobo mixture until coated. Transfer to the baking dish, then pour on the liquid from the bowl. Drizzle on the oil, and cover tightly with foil.
3. Bake 45 minutes in the preheated oven until tender. Raise the heat to 425 degrees, uncover the sweet potatoes and baste with the liquid in the pan. Continue to bake, uncovered, until the sweet potatoes are thoroughly tender and glazed and any sauce remaining in the pan is thick. Garnish with cilantro and serve.
Stu's Favorite Potato Salad
This is very rich, but, what the heck! How often are you going to make this anyway?
Five pounds potatoes, peeled and cubed (think BSP: bite sized pieces)
Two cups mayonnaise (uh oh)
One cup chopped onion
One quarter cup yellow mustard (or more to taste)
Two tablespoons horseradish
Salt and pepper to taste
Eight hard boiled eggs, chopped
Three dill pickles (optional, but a great idea)
Other optional ingredients: chopped green or red bell pepper, chopped cucumber, all in BSPs, parsley
1. Boil the potatoes for about 10 minutes or until soft. Drain and set aside. Cool for about 20 minutes.
2. Mix all the remaining ingredients together and then ladle over the potatoes. Mix well.
3. Chill. Eat.
Think: breakfast, how can I incorporate potato salad into breakfast? Oh right! There are eggs in it!
Stu’s Fabulous Potato Pancakes (latkes)
Stu has perfected the making of latkes. There’s a ton of water in potatoes, and the more you can remove, the crisper and better the latkes will be. You can use a clean kitchen towel to wring out the grated potatoes if you don’t have cheesecloth (so, who does?). This makes lots latkes, enough for maybe five people (like your parents, for example..).
Two and one half pounds potatoes, peeled
One large onion
Three eggs, lightly beaten
One teaspoon salt
One eight teaspoon pepper
About one quarter cup matzo meal
Vegetable oil
Apple sauce (home made is the best)
Sour cream
Grate the potatoes alternatively with the onion to keep the potatoes from darkening. Squeeze out the excess liquid from the mixture by wrapping it in a kitchen towel or cheese clothe. Squeeze hard.
Stir in the eggs, salt, pepper, and matzo meal.
Heat about a quarter inch or so of oil in the fry pan until hot but not smoking. Transfer large spoonfuls of the batter into the oil and press down lightly with the back of a spatula. Fry until well browned and crisp on the edges. Drain in paper towels.
Serve with the apple sacue and sour cream.
