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.

 

Chocolate Caramel Coffee Cake

I have been making many similar cakes, to this one, over the years, which is probably why, I made a number of changes.  I added the caramel, smoothed on “sort of an icing“, added many, many chocolate and caramel chips to the batter and used Tofutti sour cream instead of dairy sour cream.

This comes from a cookbook, called Gatherings, which has kosher recipes.  I can’t decide if I like this book or not.  There are certain attributes, I know, I don’t like.  While there are some pictures of the recipes, more pages do not have any.  Some of the photos are not of the recipe but of some of the ingredients.  I am a visual cook and like to see what I am working toward.

There is little generalized chit-chat about the recipes which is because it is published by a private school but I miss it.  We have come spoiled, in my opinion, by how much information, stories and tips come with recipes, in today’s cookbooks.  When there is a tip, it is put on a side bar which is a different color. That, I do like.

On the other hand, it is a comfortable cookbook to use.  It is almost simplistic in its style.  It says what it wants to say and no more.  You know what you are doing as a result.  The recipes are familiar with a few twists.  I am glad, I have the book but it would not be the first kosher cookbook, I would recommend.

Chocolate Caramel Coffee Cake (adapted from Gatherings)

Topping – 1/2 cup brown sugar and 1 tablespoon cinnamon plus 1/2 cup chocolate chips and 1/2 cup caramel chips

Cake:

2 cups all-purpose flour

1 teaspoon baking powder

!/8 teaspoon baking soda

1/8 teaspoon salt

1 cup sugar

1 cup Tofutti sour cream

3 tablespoons margarine

2 eggs

1 teaspoon vanilla

1 cup chocolate chips

3/4 cup caramel chips

Procedure

Preheat oven 350 degrees.  Spray with cooking oil a ten inch spring form pan.

In a small bowl, combine topping ingredients.  Set aside.

In a medium bowl, combine dry ingredients. (Flour, baking powder, baking soda and salt…)  Set aside.

In bowl of electric mixer, cream margarine and sugar for three minutes.  Add eggs and vanilla, and sour cream.  Beat until incorporated.

Fold in chocolate and caramel chips.

Pour into greased pan.

Sprinkle cinnamon and sugar on top of cake, reserving chips.

Bake for 45 -60 minutes until a knife, inserted, comes out clean.

Remove from oven and cover with chocolate chips.  Place in oven for one minute.  Remove and spread chips over top of cake.  Sprinkle with caramel chips.

This is linked to Crazy for Crust      Tastetastic Thursdays      Sweet Treat Thursdays

Photobucket  This is linked to  Friday Food    CookbookSundays

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

Method:

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