Yesterday we had leftovers for breakfast and lunch - nothing interesting there. For dinner my husband made a rice dish. He sauteed a head of cabbage with a polish sausage (we picked up four packages on a really good sale). He added the remaining onion soup that I turned into gravy and some leftover plum sauce and served it over brown rice. It was good. A bit on the gooey side but the brown rice offered a nice firm texture under the saucy cabbage. The flavor was amazing. It's fun to clean out the fridge sometimes and dump extra sauces in dishes. Sometimes it's the seasonings that make the dish.
I promised a potato candy recipe - the actual recipe will be at the end of this post.
My son has this deep love of potato candy and, to him, it's the ultimate St. Patricks Day food. He requests it when he has a function at school during the holiday.
I started with having him peel 6-7 small potatoes (I thought they were small, in hindsight they may have been closer to medium). I wanted him to have enough but I also thought it made sense to use up the bag. I didn't realize this was far too many potatoes. I boiled the potatoes until they were soft and then ran them under cold water to keep them from being to hot to handle. I mashed them with a stick of Nucoa and then set them in the freezer to cool. It took a little work but by the time I added the sugar they were cold. I mixed in slowly an entire 2 pound bag of powdered sugar. This was when I realized I was in trouble. I didn't have anything resembling a dough - this was a definite soup of a mess. I couldn't run to the store - I didn't have time since I left this to the last minute so I did what any great cook does, I substituted. I added some regular sugar, maybe 2 cups but that didn't really help and the texture went from smooth to gritty. I needed something that maintained the current flavor and yet thickened it. While thinking on that, I added the vanilla which was not enough and my homemade version wasn't strong enough. Being of quick mind, I grabbed a rather dusty, forgotten bottle of Irish Cream coffee syrup and added that to the mix. It was perfect, the flavor complemented nicely and may become the new flavoring for this particular candy. I decided that coconut flour would be perfect since I finish off with coconut. I like coconut flour, it adds a nice nutty flavor to baked goods and was my go to GF flour (I started using it long before going GF though because it's high in fiber). About 1 cup of the flour and the dough was good to go. I finished it with about 2/3 of a bag of sweetened coconut and put the whole thing in the fridge. By this time I was too tired to spend time rolling it into balls and then in the remaining coconut.
My son and husband did that before his party. He said the kids were skeptical at first but then ate them all up. I want to note that they only rolled a portion of the dough. I still have a ton of it in my fridge that I need to come up with a plan for. The gritty texture never really went away but the flavor only got better. I may be coming up with a way to use the dough as a filler in cookies.
Potato Candy
1 large potato - peeled
2 tablespoons butter
1 teaspoon vanilla
4-5 cups confectioner’s sugar
5 cups sweetened coconut flakes
Boil potato until soft Mash until smooth and add butter. Let cool completely. Mix in vanilla and slowly add sugar. (if the potato is still warm it will melt the sugar so make sure it is cool). Add sugar until you have a stiff dough. Knead in half of the coconut. Roll the dough into small balls and roll in remaining coconut. The dough gets soft when warm so may have to refrigerate it to make it workable.
Can add green food coloring with the vanilla.
Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Wednesday, March 21, 2012
Wednesday, January 18, 2012
Au Gratin Potatoes
Our potatoes came out amazing last night. Not a scrap was to be found, we did save some of the extra milk left-over to be used in gravy tonight. The cheese browned beautifully leaving a soft underbelly. The flavors were slight but perfect contrast to the rich steak we served with it. This recipe is so simple, feel free to tinker.
Au Gratin Potatoes
3-4 cups sliced potatoes
1 1/2 cups whole milk or light cream
1/2 cup lemon cheese
butter or margarine
Heavily coat your 8x8 baking dish with butter. Layer in the potatoes to prevent them from sticking together. Pour over the milk and crumble on the cheese. Bake at 350 for 1 hour or until the potatoes are tender. Let cool slightly before serving.
Au Gratin Potatoes
3-4 cups sliced potatoes
1 1/2 cups whole milk or light cream
1/2 cup lemon cheese
butter or margarine
Heavily coat your 8x8 baking dish with butter. Layer in the potatoes to prevent them from sticking together. Pour over the milk and crumble on the cheese. Bake at 350 for 1 hour or until the potatoes are tender. Let cool slightly before serving.
Monday, October 24, 2011
Potato Soup
I have recipes for potato soup and yet I seem to make it without one every time. Last night's pot was one of the best versions I have made and thought it was worth trying to preserve a recipe.
Potato Soup
4 ears corn
8 smallish potatoes or 4 large, washed and cubed
1 onion, chopped
1/2 stick butter
2 quarts non-fat milk (ours is instant)
3/4 cup half and half
1 cup sour cream
salt and pepper (I actually used cajun seas salt and pepper)
Place corn in a pot and cover with water. Bring to boil and turn off. Let corn cool to handle and cut kernels off (if using canned or frozen then it's about 3/4 cup corn per cob). Melt butter in stockpot. Add onions and stir over med-high heat until starting to turn clear but not brown. Add corn and roast a few moments. Add potatoes and cover with milk. Let cook on medium heat, stirring occasionally, until potatoes are tender. Can season while cooking or wait until just about to serve. When potatoes are cooked, add half and half and sour cream. Stir to melt sour cream. Turn off heat and let set for 10 minutes and serve.
Great with rolls or seasoned breadsticks.
Potato Soup
4 ears corn
8 smallish potatoes or 4 large, washed and cubed
1 onion, chopped
1/2 stick butter
2 quarts non-fat milk (ours is instant)
3/4 cup half and half
1 cup sour cream
salt and pepper (I actually used cajun seas salt and pepper)
Place corn in a pot and cover with water. Bring to boil and turn off. Let corn cool to handle and cut kernels off (if using canned or frozen then it's about 3/4 cup corn per cob). Melt butter in stockpot. Add onions and stir over med-high heat until starting to turn clear but not brown. Add corn and roast a few moments. Add potatoes and cover with milk. Let cook on medium heat, stirring occasionally, until potatoes are tender. Can season while cooking or wait until just about to serve. When potatoes are cooked, add half and half and sour cream. Stir to melt sour cream. Turn off heat and let set for 10 minutes and serve.
Great with rolls or seasoned breadsticks.
Wednesday, September 28, 2011
Potatoes, Onions and Fennel
I found this recipe in a pizza cookbook from my library. It was a filling for a calzone. I loved the combination. We often omit the fennel and add bacon for added depth. In fact we had this last night for dinner. I love the potatoes with carmalized fried onions. And it's a really inexpensive dish that's rather filling.
Top a pizza crust or stuff a calzone, use for a pie. The options are endless. We ate this as our main dish with slices of cheese and sprouts.
We microwaved the potatoes until they were mostly soft before slicing for frying.
Potatoes, fennel and onions
3 small boiling potatoes, very thinly sliced
2 med onions, halved and very thinly sliced
2 tbs. olive oil
1 teas fennel seeds
1 teas coarse salt
1/4 teas freshly ground pepper
Heat oil in skillet. Fry onions in olive oil. Add potatoes (can pre-cook to make frying easier). Add seasonings. Fry until potatoes are soft.
If using in a baked dish, mix all the ingredients together add to whatever medium and bake.
Top a pizza crust or stuff a calzone, use for a pie. The options are endless. We ate this as our main dish with slices of cheese and sprouts.
We microwaved the potatoes until they were mostly soft before slicing for frying.
Potatoes, fennel and onions
3 small boiling potatoes, very thinly sliced
2 med onions, halved and very thinly sliced
2 tbs. olive oil
1 teas fennel seeds
1 teas coarse salt
1/4 teas freshly ground pepper
Heat oil in skillet. Fry onions in olive oil. Add potatoes (can pre-cook to make frying easier). Add seasonings. Fry until potatoes are soft.
If using in a baked dish, mix all the ingredients together add to whatever medium and bake.
Thursday, August 11, 2011
Mashed Potatoes
Continuing with the Thanksgiving theme, I thought I'd share how to make mashed potatoes. My husband often refers to these as boiled potatoes which confuses me a little but when he was growing up mashed potatoes were pushed through a ricer so they were smooth. I don't put that much effort into them.
Not all potatoes are the same, each variety has its own characteristics when making mashed potatoes. Russets mash easily and have a more crumbly, gritty texture while red or white potatoes (like Yellow Finns) will have a creamier, pasty texture. They are both great but different and require slightly different finesse.
I use a wavy potato masher. I prefer the wavy to the grided masher because the potatoes don't get stuck in the cross-sections.
Now onto the procedure. If the potato peels are smooth and clean (and the potatoes fairly firm/fresh) I scrub them and boil them, peels and all. Russets will often lose their peels after they boil but if they are getting sprouty and wrinkly, take the time to peel them. If they are firm, you can pull off the peel after they boil or mash it into the dish.
Depending on the size of the potato and the amount of time I have to boil them, I cut them or leave them whole. Obviously, smaller potatoes take less time to cook. If I do cut up the potatoes, I quarter them. Boil the potatoes in enough water or broth to cover the potatoes. My family loves potatoes boiled in corned beef broth (I strain out the seasonings so I can mash the potatoes in the remaining brother).
Boil until the potatoes are soft. Time depends on the potato and the size.
Now if using water, drain into a colander. Return potatoes to pan and mash with masher until mostly smooth. The smoothness will depend on the potato. Slowly add milk, cream or broth to the potatoes until it reaches the texture you prefer. Add butter and seasonings to taste.
If you cook the potatoes in broth, make sure the potatoes are just covered when boiling, allowing the level to drop some as they cook. Don't drain but mash potatoes in the broth. If you are concerned that there is too much broth, drain some into a container so you can add it back. Mash until desired texture. Depending on the broth, your potatoes could have enough flavor that they don't need seasonings. If they come out too dry, add a little milk or extra broth. With the corned beef broth, we leave them as they are because they are full of flavor and just a tad salty.
This is probably not a perfect description of making mashed potatoes but should help you get started. Feel free to ask questions.
Not all potatoes are the same, each variety has its own characteristics when making mashed potatoes. Russets mash easily and have a more crumbly, gritty texture while red or white potatoes (like Yellow Finns) will have a creamier, pasty texture. They are both great but different and require slightly different finesse.
I use a wavy potato masher. I prefer the wavy to the grided masher because the potatoes don't get stuck in the cross-sections.
Now onto the procedure. If the potato peels are smooth and clean (and the potatoes fairly firm/fresh) I scrub them and boil them, peels and all. Russets will often lose their peels after they boil but if they are getting sprouty and wrinkly, take the time to peel them. If they are firm, you can pull off the peel after they boil or mash it into the dish.
Depending on the size of the potato and the amount of time I have to boil them, I cut them or leave them whole. Obviously, smaller potatoes take less time to cook. If I do cut up the potatoes, I quarter them. Boil the potatoes in enough water or broth to cover the potatoes. My family loves potatoes boiled in corned beef broth (I strain out the seasonings so I can mash the potatoes in the remaining brother).
Boil until the potatoes are soft. Time depends on the potato and the size.
Now if using water, drain into a colander. Return potatoes to pan and mash with masher until mostly smooth. The smoothness will depend on the potato. Slowly add milk, cream or broth to the potatoes until it reaches the texture you prefer. Add butter and seasonings to taste.
If you cook the potatoes in broth, make sure the potatoes are just covered when boiling, allowing the level to drop some as they cook. Don't drain but mash potatoes in the broth. If you are concerned that there is too much broth, drain some into a container so you can add it back. Mash until desired texture. Depending on the broth, your potatoes could have enough flavor that they don't need seasonings. If they come out too dry, add a little milk or extra broth. With the corned beef broth, we leave them as they are because they are full of flavor and just a tad salty.
This is probably not a perfect description of making mashed potatoes but should help you get started. Feel free to ask questions.
Monday, May 9, 2011
Breakfast Bake
This recipe is one my husband came up with after getting a brief description from someone else. He made it at Christmas time and then again last Friday (for dinner this time). It's an easy dish to make but does take time in the oven. He's still tinkering with the time and temperature so you may need to adjust a little.
Breakfast Bake
1 bag frozen hash brown (1 pound or so)
8 eggs
1/2 pound sausage (could substitute bacon)
pancake mix and ingredients to make pancakes
Pancake syrup
Fry sausage in skillet, breaking into bite sized pieces. Layer hash browns in an oiled 9x13 baking dish. Pour over eggs. Crumble over sausage after draining off fat. Mix one batch of pancake mix per instructions on box. Pour over hashbrowns. Smooth even. Pour over a generous amount of pancake syrup. Bake in oven at 450 for 45 minutes.
At 450 for 45 minutes we did end up with a few doughy spots but not overly so and the outside was browned nicely. May want to reduce heat to 425 and bake for 1 hour or until completely cooked through. My husband loves this with a little extra syrup. I am contemplating the best condiment for this - I like ketchup on my hashbrowns but not so much on the pancakes.
Breakfast Bake
1 bag frozen hash brown (1 pound or so)
8 eggs
1/2 pound sausage (could substitute bacon)
pancake mix and ingredients to make pancakes
Pancake syrup
Fry sausage in skillet, breaking into bite sized pieces. Layer hash browns in an oiled 9x13 baking dish. Pour over eggs. Crumble over sausage after draining off fat. Mix one batch of pancake mix per instructions on box. Pour over hashbrowns. Smooth even. Pour over a generous amount of pancake syrup. Bake in oven at 450 for 45 minutes.
At 450 for 45 minutes we did end up with a few doughy spots but not overly so and the outside was browned nicely. May want to reduce heat to 425 and bake for 1 hour or until completely cooked through. My husband loves this with a little extra syrup. I am contemplating the best condiment for this - I like ketchup on my hashbrowns but not so much on the pancakes.
Wednesday, March 16, 2011
Quiche
I am so behind and really ran out of recipes so much earlier than I expected. I know that Quiche is not Irish but this version has a bit of an Irish flare.
I often skip making Quiche in a crust since my family really doesn't care for it that way but feel free to use a pie crust for your version.
Ham and Cheese Quiche
2 red potatoes, cubed
1 tb dried rosemary
1 cup cubed ham
1 premade pie shell
1 cup shredded cheese
3 eggs
1 cup milk
1 teas all-purpose seasoning
oven to 400. place potatoes and rosemary in a microwaveable dish. cover with damp paper towel and microwave 2 minutes until almost cooked through. cover the bottom of the pie crust with potatoes, ham and cheese. whisk together eggs, milk and seasoning - pour in pie crust. put in oven for 35-40 minutes until eggs set.
I often skip making Quiche in a crust since my family really doesn't care for it that way but feel free to use a pie crust for your version.
Ham and Cheese Quiche
2 red potatoes, cubed
1 tb dried rosemary
1 cup cubed ham
1 premade pie shell
1 cup shredded cheese
3 eggs
1 cup milk
1 teas all-purpose seasoning
oven to 400. place potatoes and rosemary in a microwaveable dish. cover with damp paper towel and microwave 2 minutes until almost cooked through. cover the bottom of the pie crust with potatoes, ham and cheese. whisk together eggs, milk and seasoning - pour in pie crust. put in oven for 35-40 minutes until eggs set.
Monday, March 14, 2011
Shepard's Pie
It was my intention to share this recipe on Saturday but it was the weekend of my son's birthday and birthday party and I ended up swamped. I will make up for it though.
Shepard's pie is one of those things I used to make all the time and then it became tator tot casserole. Tator tot casserole is a family favorite which I have shared before.
To make this gluten free - just substitute the mushroom soup for a cornstarch cream sauce with mushrooms.
With the potatoes - through them in a pot of water without any prep and boil. When soft replace the hot water with cold and peel the potatoes - removing any bad spots. This makes the prep quick and easy. For this Russetts are the easiest potatoes to work with but you can use any potato.
Shepard's pie
8 small to medium potatoes (should make about 4 cups mashed potato)
milk
1-2 pounds ground beef (I used 1.8 pounds)
2 cans cream of mushroom soup condensed
1 bag frozen mixed veggies - used a carrot, cauliflower, broccoli blend
Boil potatoes. Cool and mash, adding enough milk to make the potatoes pasty. Brown ground beef in skillet. Drain off as much grease as possible. Remove from heat. Preheat oven to 400 degrees.
Add soup to beef and mix well. Add veggies. Oil a casserole dish. Dump meat and veggie mix in dish and pat it flat. Top with potatoes, sealing the edges around the dish. If you can not make the potatoes flat then make them higher in the center and smooth.
Bake for 30 minutes or until the top of the potatoes brown (we baked for 30 minutes and then broiled for a couple of minutes to get a nice browning).
You can salt/season the top of the dish if desired. I found the "gravy" made the potatoes tasty without seasoning but you have to dump it upside down on the plate.
Shepard's pie is one of those things I used to make all the time and then it became tator tot casserole. Tator tot casserole is a family favorite which I have shared before.
To make this gluten free - just substitute the mushroom soup for a cornstarch cream sauce with mushrooms.
With the potatoes - through them in a pot of water without any prep and boil. When soft replace the hot water with cold and peel the potatoes - removing any bad spots. This makes the prep quick and easy. For this Russetts are the easiest potatoes to work with but you can use any potato.
Shepard's pie
8 small to medium potatoes (should make about 4 cups mashed potato)
milk
1-2 pounds ground beef (I used 1.8 pounds)
2 cans cream of mushroom soup condensed
1 bag frozen mixed veggies - used a carrot, cauliflower, broccoli blend
Boil potatoes. Cool and mash, adding enough milk to make the potatoes pasty. Brown ground beef in skillet. Drain off as much grease as possible. Remove from heat. Preheat oven to 400 degrees.
Add soup to beef and mix well. Add veggies. Oil a casserole dish. Dump meat and veggie mix in dish and pat it flat. Top with potatoes, sealing the edges around the dish. If you can not make the potatoes flat then make them higher in the center and smooth.
Bake for 30 minutes or until the top of the potatoes brown (we baked for 30 minutes and then broiled for a couple of minutes to get a nice browning).
You can salt/season the top of the dish if desired. I found the "gravy" made the potatoes tasty without seasoning but you have to dump it upside down on the plate.
Tuesday, March 8, 2011
Sausage and Potato Coddle
This is a strange dish. It seems normal but the casserole thing is a bit weird. It had really good flavor but I think that this would be a recipe that I would do on the stove instead of the oven.
Sausage & Potato Coddle
1 pound pork sausage links
1/2 pound thick-sliced bacon, cut in 2" pieces
4 large potatoes, (2 pounds)
2 large onions, sliced
salt and pepper, to taste
2 cups water
In a skillet cook the bacon pieces until they turn golden, and then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 degrees for 45 minutes. Remove the cover and cook for an additional 15 minutes, until the top is browned and potatoes become tender.
I think next time I will boil the potatoes until mostly tender. Then fry the bacon and sausage (we use breakfast sausage since there was no distinction). This version did not seem to lose the water so everything was a little soggy. So after cooking the bacon and sausage I would fry the onions and add the potato slices. Mix everything together in a deep skillet and call it dinner. We served the coddle with shredded cheese which was nice but I think the dish needed something to give it a little punch.
Sausage & Potato Coddle
1 pound pork sausage links
1/2 pound thick-sliced bacon, cut in 2" pieces
4 large potatoes, (2 pounds)
2 large onions, sliced
salt and pepper, to taste
2 cups water
In a skillet cook the bacon pieces until they turn golden, and then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 degrees for 45 minutes. Remove the cover and cook for an additional 15 minutes, until the top is browned and potatoes become tender.
I think next time I will boil the potatoes until mostly tender. Then fry the bacon and sausage (we use breakfast sausage since there was no distinction). This version did not seem to lose the water so everything was a little soggy. So after cooking the bacon and sausage I would fry the onions and add the potato slices. Mix everything together in a deep skillet and call it dinner. We served the coddle with shredded cheese which was nice but I think the dish needed something to give it a little punch.
Sunday, March 6, 2011
Potato Candy
This is a fun recipe for kid's parties. You can use potato flakes if you don't want to boil a potato. Make fairly small balls because it is really sweet.
Potato Candy
1 large potato - peeled
2 tablespoons butter
1 teaspoon vanilla
4-5 cups confectioner’s sugar
5 cups sweetened coconut flakes
Boil potato until soft Mash until smooth and add butter. Let cool completely. Mix in vanilla and slowly add sugar. (if the potato is still warm it will melt the sugar so make sure it is cool). Add sugar until you have a stiff dough. Knead in half of the coconut. Roll the dough into small balls and roll in remaining coconut. The dough gets soft when warm so may have to refrigerate it to make it workable.
Can add green food coloring with the vanilla.
Potato Candy
1 large potato - peeled
2 tablespoons butter
1 teaspoon vanilla
4-5 cups confectioner’s sugar
5 cups sweetened coconut flakes
Boil potato until soft Mash until smooth and add butter. Let cool completely. Mix in vanilla and slowly add sugar. (if the potato is still warm it will melt the sugar so make sure it is cool). Add sugar until you have a stiff dough. Knead in half of the coconut. Roll the dough into small balls and roll in remaining coconut. The dough gets soft when warm so may have to refrigerate it to make it workable.
Can add green food coloring with the vanilla.
Friday, March 4, 2011
Colcannon
The recipe for Colcannon we used for years had leeks and when leeks became harder and harder to find, I stopped making it. I have since lost the recipe but I can give you the gist. I tried looking up a similar recipe and discovered that there are so many variations that I was stunned. I think I am going to pull this out again and try making it with onions instead of leeks.
This one from allrecipes.com is quite similar to what I used to make.
1 pound cabbage
1 pound potatoes
2 leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
1/2 cup butter
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
Note: if you use leeks, wash them very well. Do to their design leeks gather dirt in between their "leaves" and can ruin a great dish.
This one from allrecipes.com is quite similar to what I used to make.
1 pound cabbage
1 pound potatoes
2 leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
1/2 cup butter
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
Note: if you use leeks, wash them very well. Do to their design leeks gather dirt in between their "leaves" and can ruin a great dish.
Monday, February 14, 2011
Picnic Salads
Sunday, we thought it would be fun to make corn dogs and have picnic salads. We put off the corn dogs til later in the week and opted for chili dogs. That works for me because corn dogs are work and I really want to share with you the whole technique (secret is in a corn dog maker which is wonderful but that's for next time. Picnic salads, to me, are potato salad, macaroni salad - anything you'll make for a picnic or barbeque. Sunday's weather was unseasonably warm and sunny which made us want to spend time outside. Even though it was warmer, it wasn't warm enough for a picnic.
My son requested potato salad for dinner and my husband wanted macaroni salad. Both salads are best when they sit for awhile but we couldn't wait.
Macaroni Salad
This can easily be made gluten free by subing gf pasta. To be dairy free omit the cheese.
1 pound macaroni (I actually made 2 12 oz boxes of spiral pasta because it was on sale)
onion powder (or finely chopped onion - I don't like raw onion so I sub)
3-5 hard boiled eggs (depends on the amount of pasta, for 24 ozs I used 5 eggs)
3-5 TB sweet relish (I just use a big spoonful)
1/2 cups shredded cheese
3 celery stalks, sliced thin
Miracle Whip salad dressing
Boil noodles until firm tender. Drain and rinse with cold water until the noodles are all cold to the touch.
In a large bowl, mix celery, onion powder and relish. Add noodles and mix thoroughly. Add Miracle Whip by the spoonful until all the pasta is thinly coated. Stir in cheese and give the salad a good stirring to catch anything that might be sitting at the bottom. Chill for 1-2 hours before serving for a good flavor, overnight for a better flavor (can be eaten right away but may be a little bland).
Potato Salad (gf,df)
6 medium potatoes
4 eggs
mayonaise
mustard
seasoning salt
finely chopped onion, if desired (I often leave out the onion)
Boil potatoes until they are tender but not soft (too soft and they won't cube) in a large pot. In a small pot (with lid) bring eggs to a boil. Turn off burner and let sit until potatoes are ready. If you have time, let potatoes and eggs cool. Peel eggs and potatoes. Chop into bite sized peices. Add mayo until all ingredients are lightly covered (not dry but not soupy). Add 1-2 TBs mustard, to taste. Season with seasoning salt.
Super easy salads for any time of the year. Best served with hot dogs, hamburgers or fried chicken but really anything is good.
I prefer to heat my potato salad just a little before eating so it has the best flavor.
My son requested potato salad for dinner and my husband wanted macaroni salad. Both salads are best when they sit for awhile but we couldn't wait.
Macaroni Salad
This can easily be made gluten free by subing gf pasta. To be dairy free omit the cheese.
1 pound macaroni (I actually made 2 12 oz boxes of spiral pasta because it was on sale)
onion powder (or finely chopped onion - I don't like raw onion so I sub)
3-5 hard boiled eggs (depends on the amount of pasta, for 24 ozs I used 5 eggs)
3-5 TB sweet relish (I just use a big spoonful)
1/2 cups shredded cheese
3 celery stalks, sliced thin
Miracle Whip salad dressing
Boil noodles until firm tender. Drain and rinse with cold water until the noodles are all cold to the touch.
In a large bowl, mix celery, onion powder and relish. Add noodles and mix thoroughly. Add Miracle Whip by the spoonful until all the pasta is thinly coated. Stir in cheese and give the salad a good stirring to catch anything that might be sitting at the bottom. Chill for 1-2 hours before serving for a good flavor, overnight for a better flavor (can be eaten right away but may be a little bland).
Potato Salad (gf,df)
6 medium potatoes
4 eggs
mayonaise
mustard
seasoning salt
finely chopped onion, if desired (I often leave out the onion)
Boil potatoes until they are tender but not soft (too soft and they won't cube) in a large pot. In a small pot (with lid) bring eggs to a boil. Turn off burner and let sit until potatoes are ready. If you have time, let potatoes and eggs cool. Peel eggs and potatoes. Chop into bite sized peices. Add mayo until all ingredients are lightly covered (not dry but not soupy). Add 1-2 TBs mustard, to taste. Season with seasoning salt.
Super easy salads for any time of the year. Best served with hot dogs, hamburgers or fried chicken but really anything is good.
I prefer to heat my potato salad just a little before eating so it has the best flavor.
Wednesday, October 6, 2010
Potato Soup
Potato soup is one of those super easy recipes that I often forget it is a recipe. I, often, treat this as a stone soup sort of recipe because I use whatever I find.
The basic formula is onions, potatoes, milk.
I have made a dairy free version of this with mashed potatoes and a little chicken stock. Personally, I prefer a dairy version even if I have to use soy milk.
For the basic recipe (feel free to double, triple etc)
6 potatoes scrubbed and cubed (keeping the peels on will help the pieces retain their shape and not get as mushy)
1 onion, diced
2 cans evaporated milk (or about 3-4 cups milk of any type)
1/2 stick nucoa
Melt Nucoa in pot (you don't need a very big pot if you are just making this amount). I discovered that making this in cast iron will cause the bottom to stick horribly so I recommend something not cast iron - or stay attentive so it doesn't burn). Saute onion in butter. I prefer a light saute so that the onion doesn't get too brown. Add potatoes, stir a little to coat the potatoes in butter and onions. Pour over milk. Let simmer until potatoes are soft but not mushy. This should take about 15-20 minutes depending on the heat. Stir often to prevent burning.
When I made the soup this week, I added a little chicken gravy that I had made to give it a little depth and to use up some of the gravy.
I like to season the soup with nothing but pepper but that's just me.
You can add bacon to this dish (you can actually use bacon to fry the onion if you like) or clams/oysters. You can top with cheese and green onion. Let your imagination run wild.
The basic formula is onions, potatoes, milk.
I have made a dairy free version of this with mashed potatoes and a little chicken stock. Personally, I prefer a dairy version even if I have to use soy milk.
For the basic recipe (feel free to double, triple etc)
6 potatoes scrubbed and cubed (keeping the peels on will help the pieces retain their shape and not get as mushy)
1 onion, diced
2 cans evaporated milk (or about 3-4 cups milk of any type)
1/2 stick nucoa
Melt Nucoa in pot (you don't need a very big pot if you are just making this amount). I discovered that making this in cast iron will cause the bottom to stick horribly so I recommend something not cast iron - or stay attentive so it doesn't burn). Saute onion in butter. I prefer a light saute so that the onion doesn't get too brown. Add potatoes, stir a little to coat the potatoes in butter and onions. Pour over milk. Let simmer until potatoes are soft but not mushy. This should take about 15-20 minutes depending on the heat. Stir often to prevent burning.
When I made the soup this week, I added a little chicken gravy that I had made to give it a little depth and to use up some of the gravy.
I like to season the soup with nothing but pepper but that's just me.
You can add bacon to this dish (you can actually use bacon to fry the onion if you like) or clams/oysters. You can top with cheese and green onion. Let your imagination run wild.
Subscribe to:
Posts (Atom)
