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Archive for the ‘The Popular Potato’ Category

Serve this soup with a salad of your choice, and you have a great meal!

Ingredients

  • 3 large red potatoes
  • 3 cups milk / soy milk / chicken or vegetable broth
  • 2 cups water
  • 1 small onion, finely chopped
  • 2 Tablespoons butter / olive oil
  • 2 level Tablespoons corn-starch
  • 1 cup shredded cheddar cheese / soy cheese
  • 1 cup cubed cooked ham
  • Ground black pepper and salt to taste
  • 1/2 teaspoon sugar

Method

  1. Peel potatoes and cut into 1 inch cubes
  2. In a large saucepan, bring water to a boil.
  3. Add potatoes and cook until tender.  Drain and reserve liquid.
  4. Set potatoes aside
  5. Melt butter / heat oil in saucepan over medium heat.
  6. Add onion and cook stirring frequently till onion is soft and translucent but not brown.
  7. Gently add in potatoes and reserved cooking liquid
  8. Add two and a half cups of milk/ soy milk / chicken or vegetable broth
  9. To remaining 1/2 cup milk / soy milk / broth, add corn-starch and mix well
  10. Add corn-starch mixture as soon as the potato-onion-liquid in saucepan comes to a boil, stirring all the time till soup thickens.
  11. Add sugar, cheese / soy cheese and ham.
  12. Simmer over low heat for about 10 minutes, stirring frequently.

 

Vegetarian variation– if soy cannot be used 

When soup is simmering, stir in 1/2 cup cooked quinoa for added nutrition, texture and taste.

Chef’s tip:

Use chicken / vegetable broth instead of soy milk, and add tofu cubes to soup

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Kids love this mildly sweet taste.  These potatoes are an excellent accompaniment with pork and poultry entrees

Ingredients

  • 20-24 small new potatoes
  • 2 Tablespoons butter/olive oil
  • 4 Tablespoons orange marmalade
  • 1 Tablespoon finely chopped fresh mint or 1 heaped teaspoon dry mint flakes.

Method

  1. Place in a large saucepan of cold water with just enough water to cover potatoes.
  2. Bring to a boil on medium high heat, lower heat to medium, cover and cook till potatoes are cooked and fork tender.
  3. Drain water.
  4. In a large skillet melt butter or add olive oil.
  5. Gently toss in the potatoes.
  6. Add orange marmalade
  7. Shake pan to coat potatoes with butter/ oil and marmalade.
  8. On medium high heat, stir potatoes gently till golden brown and caramelized
  9. Add mint, and remove from heat.
  10. Serve warm.

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This favorite dish is not only allergy free, but has some vegetables sneaked into it for enhanced nutrition. It is made without the addition of high sodium, canned soups.

Ingredients        ( 6-8 servings)

  • 1 package (30 oz) frozen hash brown potatoes
  • 2 cups (lightly packed ) shredded cheddar cheese (optional) 
  • 2 cups shredded zucchini
  • 2 cups roughly crushed cornflakes
  • 8 ounces sour cream / soft silken tofu, pureed
  • 1 1/2  cup chicken stock
  • ½ cup milk / soy milk / rice milk
  • ½ stick plus 2 Tablespoons (6 Tablespoons) melted butter / margarine /olive oil 
  • ½ cup finely chopped green onions
  • 3 level teaspoons corn-starch.
  • 1 teaspoon salt or salt to taste 
  • ½ teaspoon pepper

Method

  1. Preheat oven to 350 degree F.
  2. In a large lightly greased casserole pan, combine potatoes with 4 Tablespoons melted butter/ margarine or ¼ cup olive oil, shredded cheese, shredded zucchini, salt and pepper.
  3. In a saucepan, heat the chicken stock.
  4. Mix corn-starch into the milk/ rice/soy milk, and add to the chicken stock, stirring all the time till sauce thickens.
  5. Pour sauce into the potato mixture.
  6. Stir in sour cream/ tofu and onions. )
  7. Mix 2 Tablespoons melted butter/ olive oil into the cornflakes.
  8. Spread on top of potatoes.
  9. Bake at 350 degrees for 45-50 minutes.

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