Archive for the ‘potatoes’ Category

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watercress and buttermilk soup

July 22, 2014

cook the white and light green parts of 2 sliced leeks in 2 T unsalted butter in a medium pot over medium heat, stirring until tender, 4-6 mins.

add one chopped russet potato, 2 cups chicken broth, and 4 cups water.

simmer until potato is tender, 8 – 10 mins. add 2 bunches watercress (thick stems removed) and 1 T fresh tarragon leaves.

cook until watercress is bright green, about 1 minute.

puree, stir in 1/2 c buttermilk, season with salt. serve warm or room temperature topped with tarragon.

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from a clipping in a magazine (not sure which magazine!)

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it’s more of a watercress vichyssoise, or cold potato and leek soup, than a buttermilk soup. it doesn’t taste like buttermilk – it has a lot of flavor for being so simple. my mom hates tarragon, so i substituted dill. i figured, you can’t go wrong with potatoes and dill. i also added garlic. it came out well. if you are craving a cold potato soup, this is a good one. not my favorite soup, but definitely a good, solid way to use an abundance of cress. i liked sipping it cold out of a mug on a hot morning.

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feta and spinach potatoes

October 23, 2013

boil potatoes until they are just barely cooked.
meanwhile, fry ground sausage. set aside, and in greasy pan fry onions (if veg, just cook onions in olive oil and add mushrooms and garlic.)
slice potatoes thin.
butter a casserole dish and add one thin layer of potatoes.
salt.
make a thin feta, fried onion, and sausage layer.
grate a little melty mild cheese, like mozarella, monterey jack, or any other. (i used a habanero cheese.)
continue layering.
grate melty cheese on top and bake at 325 for fifteen minutes.
serve while very hot. once served, each person should add shredded baby spinach to their bowl right away and stir to wilt it.

top with plain yogurt, tahini dressing, tahini-yogurt sauce, sour cream, or your favorite creamy thing.

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eggless spicy sweet potato black bean burgers

August 14, 2013

1/2 cup quinoa, cooked in 1c water
1 can black beans, rinsed and drained
1 large sweet potato, cooked
1 small onion or half a large onion
2 cloves garlic
1/2 cup chopped cilantro
1/2 jalapeno, seeded
1 teaspoon cumin
2 teaspoons spicy cajun seasoning
1/4 oat flour (oat bran will work)
salt and pepper, to taste

In bowl of food processor, add onion, jalapeno, and garlic. Pulse til minced. Add beans, cooked sweet potato, cumin, cajun seasoning, and pulse until almost smooth, scraping down the sides of the processor when necessary. Add cilantro. Transfer mixture to bowl and combine with cooked quinoa. Add salt and pepper to taste – and possibly more cajun seasoning if you’d like. Mix in oat bran/oat flour, but only enough so that you are able to shape patties. (You shouldn’t need more than 1/3 cup).
Divide into 6 patties (about 1/2 cup each) and place on baking sheet; refrigerate for at least 30 minutes to help patties bind together.

Pan-fry in your favorite oil or fat (peanut or sesame goes great with these flavors!)

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modified from ambitious kitchen

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i can never seem to keep veggie burgers from falling apart in a hot skillet. this sounds like the perfect food to be topped with goddess dressing or a syrian yogurt or tahini sauce. the recipe calls for an avocado crema, made simply with lime juice, avocado, cilantro (coriander) leaves, and thick yogurt. sounds great, too!

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update 8/19

mixed it all up and it tasted good, and unbelievably, after refrigerating the patties overnight, they really stayed together! when done, though, the center oozed a bit – not too badly, but not burger-like. is the extra time spent turning them into burgers worth it if it becomes bean dip halfway through? the texture was also made a bit strange and gummy by the oat flour. a complete protein, though, and it looks nice on the bun! recommended, healthy, and interesting, but not perfect.

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gujarati khattai alu (sweet and sour potatoes)

July 18, 2013

another recipe i used to make all the time when i first learned to cook!

1 lb floury potatoes
1 T tamarind pulp
1/4 c water
2 t brown sugar
1 1/2 T ghee
1/2 t black mustard seed
1/2 t turmeric
1/2 t cayenne or ground chili
1 t ground coriander
1 t ground cumin
1 t salt
2 fresh green chilis
2 T dessicated (dried) coconut

peel and dice potatoes. dissolve sugar in tamarind pulp liquid after soaking leftover tamarind in water to extract pulp.

fry mustard seeds in oil or ghee. add spices and fry for 1 min on low. add potatoes, toss with salt and water for a minute. cover and cook on low for 15 minutes. add tamarind, chili, and coconut and stir. cook 10-15 minutes or until potatoes are cooked through.

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source: a sheet of paper

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healthy no-sugar-added sweet vegan mash

February 18, 2013

a fun alternative to mashed potatoes! sweet and savory.

six or so baby yukon gold potatoes
one long piece of yuca (cassava) root, peeled of its waxy skin
one large white sweet potato

a splash of almond or coconut milk (optional; I didn’t and it was just fine)
about 1 T coconut oil
about 1/2 t onion powder
about 1/2 t garlic powder
a few cloves of roasted garlic (optional)
about 1/2 t rosemary, crushed
one dash cayenne
salt and pepper to taste

boil yuca and sweet potato; add baby potatoes as yuca and sweet potato become soft

mash everything together

served mine with ribs and it made an amazing dinner. highly recommended!

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vegan coconut milk soup

December 6, 2012

cook rice and beans in a big pot with too much water, dried thai chilis, dried mushrooms, some of a can of coconut milk, a dash of peanut oil, and salt.

add bouillon or stock, a ton of ginger or galangal, whatever vegetables you have in the house roasted (i added a bunch of sweet potatoes), basil, a lot of roasted garlic, a ton of lime juice, coriander, chili-garlic sauce, and any thai-style curry paste if you have it or any thai ingredients you may have on hand like lemongrass or lime leaves, and a few drops of fish sauce if you eat it.

ignore for a long time – at least a half-hour – and then start stirring every fifteen minutes or so until powerful – two hours or so. add the rest of the coconut milk.

pepper, salt, and serve. if you like, top with cilantro.

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falafelatke

November 25, 2012

here’s a guest recipe from zachary of triskaidekapod.

like falafel? like latkes? ever had them both at the same time?

smash cooked chickpeas.
grate potatoes and onions.
salt and season however you like.
bind with flour and egg, or psyllium husk, or whatever you use to bind. chiaseed or flax “eggs” would also work.
form, as with latkes, into patties.
fry; drain on paper bags or paper towels.