Creamy Sliced Potatoes

Recently, I got a mandolin, not a fancy one.  This is a  handheld one that works very fast and does have a protecting piece to use when you slice.  I love to use it because of the speed.  If I am slicing an English cucumber which is quite long, it take about thirty seconds.  Granted, I move quickly but it allows for that.  It has proven to be a time saver and a work saver.  It is also fun to use.  (as long as you don’t cut yourself)

The original recipe, I thought I was making, called for hash browns.  Chopping potatoes is not what I consider fun so I opted to make a slice potato dish.  Once, I deviated from that original recipe, I threw it away, and followed my instincts.  I firmly believe, it is hard, to ruin a potato dish.

Off, I went to play with my new toy.

Creamy Sliced Potatoes

4 potatoes, sliced thin

1 medium onion, sliced thin

1 tablespoon olive oil or butter

1/8 teaspoon black pepper

1 cup organic vegetable broth

1 cup sour cream

1/2 cup cream cheese

1/2 cup cheddar cheese


Heat olive oil in a large skillet.  Add potatoes and onions and cook for 10 minutes, mixing every two or three minutes.

Add the soup and black pepper and cook for another minute or two until soup is hot.

In a bowl, mix the sour cream, cream cheese and cheddar.  Add to potato mixture and continue to mix until cheese has melted.

Make sure the liquid has cooked out.

This has a nice creamy consistency and good flavor.


Not For Breakfast Patties

I found the following recipe on Epicurious and as you can see, it is called Breakfast Patties but I just can’t call it that.  Personally, I would not like these for breakfast.  Lunch or dinner, yes……breakfast, no.  That doesn’t mean you shouldn’t eat them for breakfast.  It is not what I want to face in the morning.  I am sure, this dish now sounds horrid, which it is not.  It is fine for lunch or dinner.  In fact, I served it for dinner.  No, not for breakfast………

With the decision to make soup, each night, I have to come up with another dish to fill up my husband.  Soup is enough for me, especially yummy soup when you take seconds and maybe even thirds.  Tonight, we had a Butternut Squash soup.  I cooked, in the morning and it was wonderful, knowing the soup would be waiting for me, after work.  I had decided, in the morning, to make some kind of a rice patty for another dish, particularly since I had leftover brown rice.  My Not for Breakfast Patties are the result.

Not for Breakfast Patties (adapted from The Great American Detox Diet

  • 2 tablespoons olive oil
  • 2 tablespoons brown rice flour
  • 1 tablespoon sauce ( wheat-free tamari)
  • 1 1/2 cups warm vegetable stock or plain soy milk
  • 1 cup rolled oats
  • 1/2 cup chopped yellow onion
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1 cup finely chopped raw nuts
  • 1 cup cooked brown rice or other whole grain
  • 1 cup minced shiitake or button mushrooms
  • I had about a cup of chicken stir fry with brown rice that I added to the mixture.


1. Place a large skillet over medium-low heat. Add the oil, flour, and soy sauce. Whisk well to combine.

2. Whisk in vegetable stock or soy milk and cook until thickened, continuing to whisk, about 2 minutes.

3. Remove from heat and add the oats, onion, sage, thyme, nuts, rice, and mushrooms. Stir well to combine and transfer entire contents to a medium mixing bowl. Allow to set at room temperature for 10 minutes, then refrigerate until cool enough to handle, about 20 minutes.

4. Preheat oven to 350°F.

5. Line a baking sheet with parchment paper.

6. Remove the mixture from refrigerator, and scoop 1/4 cup of mixture into a patty. Place on the lined baking sheet, and continue to scoop mixture into patties until done.

7. Bake for 20 minutes, and serve. If freezing, wrap each patty individually in plastic wrap.

This is linked to Fat Tuesdays        Traditional Tuesdays        Just Another Meatless Monday     Works for Me Wednesday      Famous Link Partay           Trick or Treat Tuesday        Cast Party Wednesday    Whole Food Wednesdays     Pennywise Platter Thursday       What’s Cooking Wednesdays

Kasha Varnikes

Kasha Varnikes

Another grain for those who eat a gluten-free diet is kasha.  I usually use  it for the recipe, I am sharing today.    I also add it to my husband’s cholent, Sabbath lunch which is similar to a stew.  Most people use barley and we substitute either rice or kasha or sometimes both.

Kasha buckwheat groats are cooked with onions and chicken stock, then mixed with pasta for a classic Jewish dish. This was traditional comfort food for Russian Jews, brought to America by immigrants. It continues to be a favorite in the Lower East Side district of New York City, as well as across the U.S. This is a great source of fiber, perfect for a side dish.“

Kasha Varnishkes   Home Cooking  Adapted


  • 1 cup kasha buckwheat groats
  • 1 egg, well beaten
  • 2 tablespoons olive oil
  • 1  onion,chopped
  • 1/2 pound mushrooms
  • 1 cup vegetable broth
  • 1 cup water
  • Salt and freshly ground black pepper to taste
  • 1 cup shells  (It is common to use bow-ties for the pasta, in this recipe, but to my knowledge, there are not gluten- free bow-ties.)

In a small bowl, mix the kasha with the beaten egg.

Be sure all the grains are covered with egg.

Place a medium non-stick frying pan on medium-high heat.

Add the kasha to the pan and  flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated.

Set aside.

Place a pot of salted water on to boil for the pasta . (Do not cook them yet.)

In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions and

Add the vegetable broth and one cup of water and bring to a boil.  Add the salt and pepper and the reserved kasha.  mushrooms.

Stir a bit and cover.

 Cook  over low heat, stirring now and then, until the kasha is tender, about 10 minutes.

If it is not done to your taste, cook for a few more minutes.

In the meantime, boil the pasta  just until tender. Drain well and stir into the kasha.

Serve hot.

This is a hearty dish and a good change of pace.  I should make it more often.

Noodles Romanoff Not

Tonight, I threw out my menu plan for the week. I walked in the door, after work and all I could think of was noodles.  Thai noodles, Fettuccine Alfredo, Spaghetti and Meatballs, Pasta with Broccoli, Stuffed Shells.  Yes, we had pasta for dinner.

My initial plan was to make Noodles Romanoff and you will see elements of the dish but the results are based on my, “take a little of this and a little of that” and there is dinner.  Fortunately, I had plenty of cheese, sour cream, Ricotta, cream cheese and most important, smoked salmon.  I also had fettuccine.

An aside:  I discoved a pizza flavored cheese that I have added to many dishes and it is good.  I did not use it, in this.

I had the makings of a nice salad to go with it, greens, tomato, yellow pepper, dressing and feta cheese.  This is a good mix.

Noodles Romanoff, Not……..

8 ounces fettuccine  (gluten-free)

1 tablespoon olive oil

1 onion, chopped

1/4 pound of lox (smoked salmon)

3/4 cup sour cream (low-fat)

3/4 whipped cream cheese (low-fat)

2 teaspoons Worcestershire sauce

2 drops of Cayenne (liquid form)

1/2 teaspoon salt

1 tablespoon chives

1/2 cup cream

1/4 cup water from drained noodles


Cook noodles, according to directions.  Drain, keeping some of the water that the pasta was cooked in.

In a medium skillet, in one tablespoon olive oil, lightly brown onions and smoked salmon.

In a medium bowl, mix sour cream, cream cheese, cream, chives, Cayenne, Worcestershire,  and salt.  Mix together.

Add salmon and onions to cheese mixture.

Add pasta and mix together.  That is all.  You are ready to serve your Noodles Romanoff  Not.

I served this with a salad but it would go well with broccoli or spinach or green beans.

This is linked to WanderFood Wednesday  Meatless Mondays