Amazing Beef Stew

This is the best beef stew we've ever had. I think you will really enjoy this recipe, which is adapted from the Classic Slow Cooker Beef Stew from the December 2013 issue of Cooking Light. My recipe does not use a slow cooker, but I've included those instructions in the comments if that is your preference.

Aloo Poori

Aloo Poori is a popular North Indian breakfast dish that is a fried stuffed bread. This version is fairly simple to make and very delicious. Aloo Poori basically translates to Fried Bread (Poori) stuffed with Potato (Aloo). It is traditionally served with curd (yogurt) or Aam Ka Achaar (Mango Pickle), or you can serve as part of any meal. The recipe below is adapted from this one by Funwidfud.

Scalloped Potatoes with Ham

This is a great use of leftover ham. These scalloped potatoes are fabulous.

Potato & Leek Soup

I love fall and everything it brings with it, including the end to the brutally hot weather, scarlet and golden leaves, family birthdays, the beginning of the holiday season, use of my oven again, and warm soups! Potato soup is a favorite here and in many households, I know. I hope you'll try this very simple, nourishing version. I'll think it will be a regular at your table.

Breakfast Quiche

Ingredients:
1 medium Russet potato, sliced very thinly (use a mandolin if you don't think you're up to the task)
2 cups corn (I use organic frozen because it's easy, but fresh off the ear would be awesome)
4 pasture eggs
2 green onions, thinly sliced
1 bell pepper, diced
1 14-ounce can of diced tomatoes, drained and rinsed (or 1 chopped fresh tomato or about 1/2 cup chopped grape or cherry tomatoes)
1/4 cup whole milk, try to find a good local source
About 1/2 cup to 3/4 cup grated cheese (I used a combination of Manchego and Cheddar, which I had in the house)
Butter (about 2 tbsp. divided) or ghee (try Organic Valley or Kerrygold)
Sea salt and pepper to taste (about 1/4 to 1/2 tsp. salt and 1/4 tsp. pepper or less)
3 dashes of tabasco sauce (or other similar type sauce)
1/4 tsp chili powder

How To:
1. Prep/ Make the Crust: Preheat oven to 350 and arrange potato slices in a deep dish pie plate that has been prepared using about 1 tbsp of the butter. Overlap the slices so there are no gaps. When done arranging, pour remaining butter (melted) over top and stick in the oven for 10 to 15 minutes until the potatoes start to brown and are tender. You'll remove from the oven when done and set aside.

2. Prep/ Filling: While the crust is cooking, grate your cheese, dice your peppers and tomatoes as needed, and slice your onions. In a blender, combine the milk, corn, eggs, salt, tobasco, and chili powder. Blend until just mixed but don't over mix. You will still want to see chunks of corn in the mixture.

3. Put it all Together: Sprinkle half your cheese on the bottom of the pie pan (on top of the potato crust). Then pour your egg mixture and arrange the peppers, tomatoes, and green onions on top. Sprinkle with remaining cheese and stick back into the oven. Bake for 45 minutes or until toothpick comes out clean. Cool ten minutes, then slice and serve.

Comments:
This takes about 30 minutes leisurely prep time and then cook time. Definitely not something you would want to make when you were in a rush, but nice for the weekend and you can store in the refrigerator for about a week for quick breakfasts when you really need them. My husband ate half a quiche on his own, so I am not sure what to label the number of servings, but honestly, I think one to two slices for a regular person!

 

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Spicy Potato Wedges

I know I say this a lot, but these are delicious!! Super easy side dish and you can adjust the heat.

3 medium to large Russet potatoes (you could use sweet potatoes too)
2 tsp onion powder
2 tsp garlic powder
1 tbsp chili powder
1 tsp paprika
1 tbsp Italian seasonings
1/4 tsp cayenne (red) pepper - more or less to adjust heat level, this is probably a "medium"
1/4 tsp sea salt
1 tsp maple sugar
About 1/2 cup olive oil

How To:
Preheat oven to 400 degrees.
1. Season: Measure out all seasonings and combine in a baggie or bowl. Wash potatoes really well and then cut into wedges (quarter potato and then cut each quarter into wedges (1/8ths). Add to baggie or bowl. Drizzle with olive oil and mix to coat.

2. Cook: Arrange potatoes in a single layer on a cookie sheet covered with parchment paper or foil. Cook for 30 to 40 minutes until potatoes are done. Serves about four to six.

Comments: I think you could arrange these potatoes on a dish and then cover with chili and grated cheddar cheese and have a most excellent homemade chili cheese fries. This was my husband's idea, actually, and so I'm adding a "guy stuff" label to this post!

 

This recipe was featured on Busy Monday and Just Another Meatless Monday.

Mashed Potato Cassarole

I have been off my game when it comes to mashed potatoes for the last couple of years (yes, years!). So, I like to try various mashed potato recipes that I occassionally run across. This one is adapted from the November 2011 Cooking Light, a really excellent-looking issue.

3 lbs russet potatoes, peeled and chopped
5 cloves garlic, thinly sliced
1 tsp sea salt or kosher salt, divided
3/4 cup mascarpone cheese
1/2 cup organic milk
1/2 cup grated parmesan/reggiano cheese
1/2 cup panko breadcrumbs
4 green onions (optional garnish)

Preheat oven to 350 degrees. Cook potatoes, garlic, and 1/2 the salt in a large saucepan and cover with water. Bring to a boil, reduce heat and simmer for 15 minutes (until tender). Drain.

Using a food mill, hand masher, or hand mixer combine potatoes, remaining salt, milk, and cream cheese. Spoon into an 11x7 glass dish coated with cooking spray (or butter), sprinkle the grated cheese and panko on top. Bake for 20-30 minutes until browned.

Comments: Terrible picture, but this got thumbs up from husband, dad, and six-year old. I thought it was good too. We used 1% organic milk. I did not garnish with green onions, but my panko breadcrumbs were "flavored" garlic and herb-- it was all I had on hand and they were good. However, I think this would have been equally good with home made breadcrumbs from your favorite bread. Also, I cooked mine in a 9x13 and extended the time to 30 minutes.

Potato Cheese Dumpling Buttons

This is not really a quick recipe at all, but these little dumplings are so tasty, I think it's worth the effort from time to time. In addition, if you like pierogi or are looking for a cute appetizer or really like mashed potatoes, or just have plenty of time to kill, you will really enjoy this recipe. I find myself craving these little dumplings a few times a year and I plan a little time on the weekend to make them, and the whole family is very, very happy when I do.

So anyway, that's my disclosure statement on the time involved and now on to the recipe.....

 

Ingredients:

1 medium onion, chopped (or some onion combo- I used half a medium and several green onion stalks)

2 - 3 tbsp olive oil or ghee plus more as needed to cook the dumplings

3-4 medium to small potatoes, chopped in one inch small pieces - I use Russett because they are high in antioxidants

3/4 cup grated cheese, like Muenster, Gouda, Jarlsburg, Cheddar

One package dumpling wrappers (I used Nasoya Round Wraps)

Sea salt to taste

How To:

1. Make Your Filling: Peel, chop, and add potatoes to a medium saucepan. Boil in salted water until tender, about ten minutes. In the meantime, cook onions in butter over medium heat until golden brown, about 15 minutes. When potatoes are done, drain and mash (just use a potato masher). Then add onions and grated cheese, mix well.

2. Make Your Buttons: Put a rounded tablespoon in the center of a wrapper and cover with another wrapper. Press and curl up the edges to seal. Form remaining dumplings in the same way. Make sure your fingers are a little damp to help with the sealing process.

3. Cook, and Cook, and Cook: Cook dumplings, seam side up, in oil/ ghee (covering bottom of a medium sized to large saute pan) over medium to medium low heat for about 2-3 minutes each, until golden brown. Then flip and press down gently with a spoon and cook another 5 minutes (approximately) until golden brown. Unless you have the largest saute pan I've ever seen, you will need to cook in batches. I did about four or five at a time and then allowed the finished ones to rest on a plate covered with a paper towel. You will probably need to add a little more oil or ghee here and there.

 

Comments:

I believe this makes about 27-28 dumpling buttons. They taste like crispy pierogi so I cooked up a quick batch of carmelized onions and served mine with the onions on top. Very tasty. I also dipped a few in chili my husband was cooking and that was also good! I can hear my husband in the kitchen right now sneaking more of these.....

 

 

As a really good variation, I made a super quick marinara sauce (sauteed three cloves of chopped garlic in about 1/4 cup olive oil, maybe a little less, until just starting to brown - add a 14 ounce can of diced tomatoes, or chop two or three fresh tomatoes, and about 1-2 tsp Italian seasonings and simmer five minutes). I had sauteed onions from the night before, so I threw them in as well. Sprinkled with grated parmesan. Delish.

These little pain-in-the-butt dumplings ended up going a long way and being a really nice treat. The six-year old only tried the leftovers but he loved them--said they were better than pasta.

 

 

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Breakfast Cassarole

This is a "make-over" recipe of a favorite breakfast of my husband's that seems so unhealthy in its original form that I cannot imagine the horror one's body feels after eating it. This version improves on the original version vastly by switching out all of the processed ingredients for real food ingredients. You will not miss the junk ingredients in the least bit.

Eggs & Potatoes

This is a delicious breakfast and so simple to make.

 

Fried Potatoes

I came up with this recipe after having some really delicious home fried potatoes at the Pink Cadillac diner in Wildwood, NJ. I think this recipe is very close in taste and a really easy, delicious addition to breakfast. I have even made them with dinner as a side dish. All the ingredients are nutritious and I always use Russett potatoes for maximum antioxidants. This dish tastes and smells like it would be bad for you! It is that good.

Ingredients:
2 medium Russet potatoes
1 small poblano pepper (diced) or 1 small can of diced green chiles (rinsed and drained)
1/2 medium onion, sliced then halved
Olive oil
About 1 teaspoon paprika
About 2 teaspoons Emeril's Original Essence
About 1/4 teaspoon Old Bay (a light sprinkling over all the potatoes)
Sea salt and pepper to taste

How To:
Peel and slice potatoes thinly (1/8+ inch slices), then cut in half. In a large saute pan, boil potatoes in a little salted water until water absorbs/evaporates completely and potatoes are done. You can do this over medium to medium-high heat. See photo below to get an idea of the amount of water. You'll want the potatoes to be mostly covered, but not too much water.

When potatoes are done, drizzle olive oil in the pan and add onions and peppers. Saute until softened. Season with paprika, Emeril's, Old Bay, and salt/pepper as needed.

Comments:
If you are worried about "heat" use the canned green chilis or a non-spicy pepper. I have made this recipe without the Old Bay, and it is still good, but the light dusting of Old Bay at the end really gives the flavor added deliciousness. Pictures below show the potatoes "before" in the water and then the completed dish.

This recipe was shared at Just Another Meatless Monday.

Homemade Windowpane Potato Chips

These homemade chips are a lot of fun and so pretty too. This recipe is based on a recipe from Cooking Light magazine, with minor modifications. Here is the link to their original version.