Potatoes and Onions

It was a moment of  pure desire for a potato.  I didn’t care if it was boiled, baked or fried.  I wanted potato.  I followed my inner guide, cooked this up and had my potato.

Potatoes and Onions

3 medium potatoes, sliced thin (almost as thin as for potato chips)

1 large onion, sliced thin

spray olive oil

chopped parsley

salt and pepper to taste

Preheat oven to 400 degrees F.

Spray a baking pan with olive oil.

Layer potatoes and onions in baking pan.

Spray the top later with additional oil.

Bake at 400 degrees fro 20-30 minutes, until it is golden brown.

Sprinkle with salt and pepper to taste and chopped parsley.

 

How To Rush A Meal

The decision was made – salmon would be for dinner.  We love salmon and I wanted to make a side that we care about as much.  That meant pasta or potatoes and the latter won out.  I had the desire for comfort food and that meant potatoes and cheese.  There is something about noodles or potatoes that fills me up emotionally.

When I opened the refrigerator to get the cheese, I saw a little fresh cauliflower left, less than two cups.  That is when the recipe took a turn, for the better, in my opinion.  That is also when the alarms went off …….roaring symbols in the background.  I had about twenty minutes to get dinner on the table and ten minutes prep and probably an hour bake time.  Not going to happen……

You might ask why I had to get dinner on the table in twenty minutes.  Hubby and I have a humorous Q and A.  He calls, when he is on his way home and I ask him, when he will be home.  He gives me an exact time, like 5:23 or 7:16,  My goal becomes getting the meal done by that time.  I usually don’t but I give it the college try.

I am not being totally honest.  When I get home from work or home from shopping, I check my email and the blog.  You are bloggers.  You know how time flies when you are doing these.  It repeats itself, daily…..good intentions and bad timing.  When, I finally get into the kitchen, if I haven’t prepped, in the morning, I move very quickly.

Tonight, it mean cutting potatoes to be close to hash browns, chopping onions, shredding cheese, measuring and solving problems.  Here is my recipe and I will share how I cut down the time, not to 20 minutes but to something more reasonable than 60.

Creamy Cauliflower Potato Bake

4 medium potatoes (I had Idaho), sliced with a mandolin

2 cups cauliflower, broken into little pieces

salt and black pepper to taste

1 onion, chopped

1 cup vegetable broth, more if needed

1 cup light sour cream

2 cups Mexican cheese or cheese of choice

1/4 cup fresh chives or 2 teaspoon dried chives

1 – 2 cups crumbs (taco, corn chips, bread, cracker – your choice)  I used tortilla chips

Procedure

Preheat oven to 400 degrees F.

Spray a casserole or baking pan with olive oil.

Layer chopped onions on the bottom of pan.

Place paper thin potato slices (the mandolin took no time to make this happen) on top of the onions.

Cover with sour cream and mix everything slightly.

Cover with half of the cheese and again mix slightly.

Pour cauliflower pieces on top and once again mix gently.

Add remaining cheese and give it a slight mix.

Finally, cover with crumbs and spray olive oil on top of crumbs.

Now the way, I made this happen.

Put the casserole or baking dish into a microwave for about 10 minutes, depending on the power of your microwave.

It will be very hot when you remove it so please  take care.  Place it in the 400 degree oven.  Bake, starting to check at 10 minutes.  The top will turn a golden brown when it is done or should be done.  If the potatoes are not cooked through, microwave for another few minutes.

I did not care if the cauliflower cooked through.  I like it crisp and it gives a little crunch to the dish.

This was delicious and went well with the salmon and a tossed salad.

This is linked to  Frugal Food Thursdays       Recipe of the Week – Anything Goes     See Ya in the Gumbo     Seasonal Inspiration    Muffin Monday   Yummy  Inspirations Breakfast     My Meatless Monday  Mop it Up Mondays    Breakfast Ideas Monday   Mix it up Monday     Mealtime Monday Recipe Link  Melt in Your Mouth Mondays      Mangia Mondays      On the Menu Monday

Tomato Vegetable Casserole

This is my disappearing recipe.  I copied it, into the blog and was about to alter the recipe to what I had actually done but decided to get my photos first.  I still am not sure why but I could not find them.  I went through pages of photos and still no photos for this recipe.  I finally gave up and saved this as a draft and promptly forgot about it.

Today, when I was about to blog another recipe, I found the draft and decided to take another look.  Lo and behold, the photos jumped out at me, almost immediately.  Have you had days like this?

Tomato Vegetable Casserole     Recipe courtesy Giada De Laurentiis  (adapted)     6 servings

Ingredients
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1/2 red bell pepper, seeded and cut into 1/2-inch pieces
1 carrots, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil
1 small red onion, thinly sliced into rings
1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
1 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/4 cup grated Parmesan
2 tablespoons taco chip crumbs
Directions
Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 1  tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and  crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with 1 tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. 

CookbookSundays    Cast Party Wednesdays      Pennywise Platter   Seasonal Event

Potato, Zucchini, Goat and Cheddar Cheese Gratin

Today  is  the Improv Cooking Challenge which is hosted by Kristen of Frugal Antics of a Harried Homemaker and our ingredients are potato and cheese.  I make so much with potatoes and cheese, I could have a dozen recipes here.  I wanted to make something new, though, and decided to see what I could do with what I had in the refrigerator to make a new recipe.

This is what I came up with and I really liked it and Romeo liked it a lot but not as much as some of my other cheese dishes.

Potato, Zucchini, Goat Cheese  and Cheddar Gratin
1 medium zucchini, sliced thin

4 medium potatoes, sliced thin

1 red onion, sliced thin

1 tablespoon olive oil

4 ounces plain  goat cheese

2/3 cup white cheddar cheese

1/2 cup Italian Dressing

Preheat oven to 400°F.

Pour olive oil in a casserole dish  and spread to cover bottom.

Layer potato zucchini, red onion, goat cheese.  Pour half of the dressing over this.

Repeat layer.

I had enough for a third layer of potatoes so put on another layer and cover that with Cheddar.

Bake  for 30 minutes.  Cover and bake for another 15-20 minutes. 


This is linked to Friday Food      Gallery of Favorites     It’s A Blog Party

Cheesy Vegetable Casserole

I made a yummy soup for dinner and needed something for us, to eat, after the soup.   I would normally go to potatoes or pasta or possibly fish.  I was looking to use up some of my frozen vegetables so I did take a potato dish but altered it to share the starring role with spinach, corn and red pepper. 

It is interesting that the corn seemed to be the vegetable that stood out.  It added the most flavor to the mixture which surprised and pleased me.  I like corn more than spinach.  The spinach was more of the background.  The potatoes had onion mixed in them which added to the flavor.

Ingredients

Spray cooking oil

2 Idaho potatoes, peeled and chopped (You could use frozen hash browns.)

1 medium onion, chopped

1  1/2 cups frozen spinach

1 1/2 cups frozen corn

1/2 cup chopped red bell pepper

1 cup Egg Beaters or 4 eggs

1 cup shredded Cheddar Cheese

Preheat oven to 375° F. Spray bottom and sides of 1 1/2 quart casserole.

Press chopped potatoes and onions on bottom of casserole. Bake 10 minutes.

While potatoes are cooking, mix the remaining ingredients (except cheese) in a large bowl.  Pour on top of potatoes.

Return to oven and bake 30 to 35 minutes or until center is set.

Sprinkle with cheese. Bake 1 to 2 minutes or until cheese is melted.

 Ms. enPlace  Makin’ You Crave Mondays       Pennywise Platter Thursday     Friday Food   Gallery of Favorites

 It’s A Blog Party

Crock Pot Soup

Tonight, I made a green soup.  Last week, I made an orange soup.  Another night, I made a yellow soup and still another, the soup was red.  I think that food was created with color, for our pleasure.

I am sharing last week’s soup, today, and I hope you will like it.


Ingredients:

2 large sweet potatoes, peeled and cut into chunks

1/2 bag of baby carrots

one onion in chunks

one white potato, peeled and cut in chunks

one yellow squash, sliced in chunks

1 tablespoon brown sugar

2 cups organic vegetable broth

2 cups Rice Milk

1/2 cup orange juice

1/2 teaspoon cardamom

salt and pepper to taste

Method:

Put liquids in crockpot.  Add cut up vegetables.  Add spices.

Cook on medium for 6 hours.

This is a mellow, soothing soup.

Linked to 5 Dollar Dinner Challenge   Pennywise Platters

Have Leftovers – Make Soup

The softer, orange-fleshed variety of sweet po...

I had my meal plan in place, for tonight, until I looked into the refrigerator to find quite a few vegetables and fruit which would survive for a short time, if I didn’t use them, very soon.  The sweet potatoes, in particular were ready to get up and walk away.  Usually, I keep four sweet potatoes, in the house, and have plans for them.  This morning, there were six potatoes and I had no idea what to do with them.

I also found lots of leftovers sharing space with the sweet potatoes.  I decided quickly, leftovers would become the fare for, this evening and I would make a soup to go with the meal.

Emptying the refrigerator –  4 sweet potatoes, 1 apple,  container with some apple sauce, leftover vegetable soup.  Can you picture and taste my soup?

Apple Cinnamon-Sweet Potato Soup  (made in a crockpot)

4 medium sweet potatoes

1 cups water

2 cups vegetable broth

1 cup applesauce

1 apple, peeled and sliced

1 teaspoon sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon black pepper or to taste

Procedure

Put liquids in slow cooker.  Add sweet potatoes and applesauce.  Cover and cook on low for three hours.

Add apple, sugar, cinnamon, nutmeg plus black pepper.  Cook on high for another hour.

Using an immersion blender, blend until the consistency you want.  Mine was smooth and creamy.

If I had cranberry pecan goat cheese, I would have crumbled it on top of the soup.

This soup had a distinct apple flavor to it and it was delicious.

Green Goddess Restaurant, New Orleans. Sweet p...
This is not my photo.

Oven Roasted Spicy Potatoes

P-leasing

O-utstanding

T-asty

A-dmirable

T-errific

O-ut-of-the-World

POTATO —-Yes the potato which is plain in appearance, often dirty, drab in color but oh so powerful, in the pot, in the pan, in the oven and on the grill.  Need I even say, I love potatoes.

Oven Roasted Spicy Potatoes

Ingredients:

10 small to medium red potatoes

olive oil spray for the pan

3 tablespoons olive oil

1 – 2 teaspoons garlic powder

1/2 teaspoon salt

plastic bag to marinade in

1 chopped onion

Method:

Preheat oven to 425 degrees F.

Wash potatoes thoroughly and cut into quarters of eighths, depending on the size of the potato.

In a sealable ziplock bag,  place olive oil and seasonings and shake well.  Include the chopped onions.

Place half the potatoes in bag and make sure, they are all covered.

Remove potatoes and put them aside.

Take remaining onions and potatoes and  add them to the marinade in bag.

Place in sprayed roasting pan, only one layer.

Bake at 425 degrees for 45 minutes or until golden.

Eat and enjoy.

Savory Sweet Potato Salad

I love turning wonderful sweet potatoes into a savory dish and this salad manages to do just that.  Like any potato salad, this is a salad that can fill you up, if you eat enough of it.  OK, I sat down and made a meal of it.  For me, that means a small bowl.

Savory Sweet Potato Salad

2 large sweet potatoes 
1 tablespoon Dijon mustard
4 teaspoons rice vinegar (I use seasoned)
1/4 teaspoon salt
1/8 cup olive oil
4 scallions, thinly sliced

Method:

Peel sweet potatoes.  Cut into about one quarter inch cubes.

Microwave in water for 8 – 10 minutes or until fork tender.

While potatoes cook, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.

Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes. Add scallions and salt to taste and gently toss.

Mixitup    Real Food Wednesdays

Vegetable Pancakes with Salmon – Mark Bittman

I was browsing through recipes that interested me and hit upon Bittman’s vegetable pancakes.   I am always interested in Mark Bittman’s recipes.  I find the flexibility he gives to almost any recipe makes cooking a joy.  Since, I tend to change recipes, as a matter of habit, he is giving permission and ideas as to how to do just that.  He is also down to earth in  his approach to cooking and I need that.

These looked great and I thought of them as a side to the salmon until a light bulb went on and I decided to add the baked salmon into the pancakes.

Vegetable Pancakes, adapted from Mark Bittman

Ingredients:

About 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry

1/2 small onion

4 potatoes

1 carrot

1 zucchini

1/2 cup frozen corn, defrosted

1 slice salmon, cut into small pieces

1 egg

1/4 cup corn meal

Salt and freshly ground black pepper

Olive or vegetable oil or butter for greasing the pan

  1. Grate the vegetable or vegetables with the grating disk of a food processor. (I love my food processor.)
  2. Squeeze out the liquid.  Save for soups or other dishes.
  3. Mix together the vegetables, onion, egg, salmon and 1/4 cup of  the corn meal.
  4. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together.
  5. Put oil in a large skillet over medium-high heat.
  6. When the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches to prevent overcrowding.
  7.  Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.  (I used my cookie scoop to get the same size pancakes.)

This is linked to Turning the Table Thursdays    Side Dish Saturdays