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Old October 21, 2011   #46
Zana
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Balsamic Roasted Red Potatoes Recipe

"My family loves potatoes, and I fix them many different ways. This tasty
version is one of our favorites," says Bev Bosveld from Waupun, Wisconsin.
Well-seasoned with garlic, thyme, nutmeg and rosemary, plus balsamic
vinegar, these potatoes are sure to stand our at any meal.

This recipe is: Healthy
Diabetic Friendly

6 Servings
Prep: 10 min.
Bake: 40 min.

Ingredients
2 tablespoons olive oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

Directions
• In a large nonstick skillet, combine the potatoes, onion and garlic; cook over medium-high heat in oil for 2-3 minutes or until heated through.
• Stir in the thyme, rosemary and nutmeg.
• Cook and stir for 2-3 minutes longer or until heated through.
• Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
• Bake at 400° for 25-30 minutes or until potatoes are golden and almost tender.
• Add the vinegar, salt and pepper; toss well.
• Bake 5-8 minutes longer or until potatoes are tender.

Yield: 6 servings.

Nutritional Analysis: One serving (3/4 cup) equals 184 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 306 mg sodium, 33 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Balsamic Roasted Red Potatoes published in Light & Tasty December/January 2003, p12
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Old October 21, 2011   #47
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Bacon, Cremini & Brie Potatoes for Two

"This is my version of an ultimate baked potato. Rich Brie, crispy bacon and
cremini mushrooms transform the humble baked potato into something really
special."

2 Servings
Prep: 10 min.
Bake: 50 min.

Ingredients

2 medium potatoes
2 teaspoons olive oil
1/4 teaspoon salt
3 bacon strips, chopped
1/4 pound sliced baby portobello (cremini) mushrooms
2 ounces Brie cheese, sliced
1 tablespoon minced fresh chives

Directions

Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400° for 50-60 minutes or until tender.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute
mushrooms in drippings.
Cut a 2-in. "X" in tops of potatoes; insert cheese slices. Top with
mushrooms, bacon and chives. Yield: 2 servings.

Nutrition Facts: 1 stuffed potato equals 531 calories, 34 g fat (13 g
saturated fat), 58 mg cholesterol, 781 mg sodium, 41 g carbohydrate, 4 g
fiber, 16 g protein.

Bacon, Cremini & Brie Potatoes for Two published in Taste of Home
December/January 2011

Tip

Brie

A soft cows’ milk cheese, named after the French region of Brie, that is
pale in color with a grayish-white edible rind. The interior has a soft
spreadable consistency when served at room temperature. Perfect for use
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Old October 26, 2011   #48
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Potato Egg Bake

Serving Size: 8 Servings

2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
1/2 cup water
1 cup frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 eggs
8 egg whites
1 cup (8 ounces) 1% cottage cheese
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Place potatoes and water in a microwave-safe dish. Cover and microwave
on high for 7 minutes or until tender; drain.

Spread potatoes in a 13-in. x 9-in. baking dish coated with cooking
spray. Top with the broccoli, onions and red pepper.

In a large bowl, whisk the remaining ingredients until blended. Pour
over vegetables. Bake, uncovered, at 350 degrees F for 35-40 minutes
or until center is set. Yield: 8 servings.

Nutrition Information
1 piece equals 235 calories, 9 g fat (4 g saturated fat), 174 mg
cholesterol, 555 mg sodium, 20 g carbohydrate, 2 g fiber, 20 g
protein.

Source: tasteofhome.com
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Old November 5, 2011   #49
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Default Potatoes

Roasted Vegetable Medley

- 24g Carbs, 4g Fiber

From: Taste of Home
Originally published as Roasted Vegetable Medley in Country Extra
January 2009, p49

This veggie dish is good with any meat, but I especially like it with
pork. And because the vegetables can be prepared in advance, I have
more time to enjoy my dinner guests. —Shirley Beauregard, Grand
Junction, Colorado

This recipe is: Diabetic Friendly

Prep: 25 min
Bake: 30 min
Servings: 7

3 Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, quartered
3 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp minced fresh rosemary OR 2 tsp dried rosemary, crushed
1 Tbsp minced fresh thyme OR 1 tsp dried thyme
1 tsp salt
1/2 tsp pepper

In a large bowl, combine the potatoes, red peppers, squash, sweet potato
and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour
over vegetables and toss to coat.

Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake,
uncovered, at 425 degrees Ffor 30-40 minutes or until tender, stirring
occasionally.

Servings: 7
Serving Size: 1 cup
Nutrition per Serving:
152 Calories, 6g Fat, 1g Saturated Fat, 0 Cholesterol, 347mg Sodium,
24g Carbs, 4g Fiber, 2g Protein

Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat
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Old May 12, 2012   #50
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Honey-Mustard Roasted Potatoes

4 large baking potatoes (about 2 pounds)
1/2 cup Dijon mustard
1/4 cup honey
1/2 teaspoon crushed dried thyme leaves
Salt and pepper -- to taste

Peel potatoes and cut each into 6 to 8 pieces.
Cover potatoes with salted water in large saucepan.
Bring to a boil over medium-high heat.
Cook potatoes 12 to 15 minutes or until just tender.

Drain.
Combine mustard, honey and thyme in small bowl.
Toss potatoes with honey-thyme mustard in large bowl until evenly coated. Arrange potatoes on foil-lined baking sheet coated with nonstick cooking spray.

Bake at 375 F 20 minutes or until potatoes begin to brown around edges.
Season to taste with salt and pepper.

Yield: 4 servings.
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Old May 12, 2012   #51
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Oven Roasted Vegetables


2 large Spanish onions or 8 small whole onions
4 large carrots or 12 whole baby carrots
8 to 10 small red skin potatoes (not Russet or Idaho)
2 tablespoons of melted butter
2 tablespoons of olive oil
4 garlic cloves, minced
1 red bell pepper
1 green pepper
1 teaspoon of crushed dried rosemary
1 1/2 tablespoons of dried marjoram
Salt and ground black pepper

Preheat the oven to 370 degrees F. Mix the melted butter, olive oil,
rosemary, and marjoram together and set aside. Peel all of the vegetables
(peeling the potatoes is optional). If using large onions, cut each onion
into eights by slicing it lengthwise into quarters and then cut each quarter
crosswise. If using large carrots, halve them lengthwise and then cut them
into 1-inch sections.
Quarter the potatoes. Cut the red and green peppers into large chunks.
Arrange the vegetables in a large oiled baking dish and pour the butter and
herb mixture of the vegetables. Toss the vegetables to coat with the
butter/herb mixture. Cover the baking dish tightly with aluminum foil and
bake for 35 minutes. Uncover the turn the vegetables.
Add salt and pepper to taste. Return the dish to the oven and roast the
vegetables at 425 degrees F. for approximately 30 minutes or until the
carrots and potatoes are thoroughly cooked and the edges of all vegetables
are browned.
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Old May 17, 2012   #52
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Aloo Balls (Potato Balls)

Source : Cynthia Nelson, former Contributing Writer to About.com Latin Caribbean Food

Aloo (Potato) Balls are a popular street food in the English-Speaking Caribbean, where there is a heavy influence of Indian food. These spicy mashed-potato balls are also made and served at Hindu and Muslim religious functions.

Prep Time: 1 hour Cook Time: 25 minutes

Yield: 18 - 20

Ingredients:

POTATOES

2 lbs. potatoes, peeled and boiled in salted water
1/4 cup thinly sliced green onions (white and green parts)
1 Tbsp finely minced cilantro or culantro * (optional)
Minced hot pepper to taste
2 tsp ground cumin
2 Tbsp oil
Salt to taste
Oil for deep frying

BATTER

1 cup all purpose flour
1/4 teaspoon ground turmeric
Salt and pepper to taste
Water

Preparation:

POTATOES

Mash the potatoes until smooth and then add in all the ingredients (except oil for frying).
Be sure to check for salt before adding extra given that the potatoes would already have been cooked in salted water.
Form the mashed potatoes into 2-inch diameter balls or the size of golf balls.
Set aside.

BATTER

Mix the dry ingredients together and then add enough water to make a crepe-like batter.

COOKING

Add oil to a deep frying pan for deep frying and heat until 350 degrees F.
Dip balls into batter one at a time and add to heated oil.
Do not overcrowd pan.
Cook on both sides until golden or lightly brown on both sides.
Drain on paper towels.
Repeat until all the balls are cooked.
Serve hot or at room temperature as is or with some savory chutney or pepper sauce.

* Culantro is a very important spice herb grown in Puerto Rico, Caribbean and Central America. Culantro in Spanish has other names in English like Puerto Rican coriander, Black Benny, Saw leaf herb, Mexican coriander, Saw tooth coriander, long coriander, Spiny coriander, Fitweed, spiritweed, Culantro, Recao, Shado beni (Trinidad), Chadron benee (Dominica), Alcapate (El Salvador), Cilantro habanero, Cilantro extranjero (Mexico). It is used for the preparation of stews, salsa, sofrito, seasoning herb for meat, and is sold in cans or frozen in Latin America and Asian cuisine.
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Old May 17, 2012   #53
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Chili Roasted Potatoes

Recipe By :Rachael Ray
Serving Size : 4 Preparation Time :0:05
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds small red potatos -- skinned and quartered
extra-virgin olive oil -- to coat
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
salt and pepper

DIRECTIONS
Preheat oven to 375 degrees F

Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss
potatoes with seasoning and coarse salt and pepper. Place potatoes on a
nonstick baking sheet and roast 20 minutes or until just tender. Give
the baking sheet a good shake after 10 minutes to avoid sticking.

Source:
"30 Minute Meals with Rachel Ray - #TM1A21: Sandwich Night, aired
4/27/2002"
S(Downloaded From:
"foodtv.com"
Copyright:
"Copyright © 2001 Television Food Network, G.P."
Start to Finish Time:
"0:25"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6 Calories; trace Fat (40.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
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Old May 17, 2012   #54
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Salt'N'Vinegar Roasted Potatoes

1 1/2 pounds small round or fingerling potatoes
coarse salt
2 Tbsp extra virgin olive oil
1/4 cup malt vinegar

In a medium pot.Bring potatoes to a boil over high in salted water.
Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes, drain.
Place a folded dish towel on a work surface and place a potato inside.
Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.

Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tbsp oil. Place potatoes on sheet and brush tops with 1 tsp oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with coarse salt.
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Old May 17, 2012   #55
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Slow-Cooker Hashbrown Casserole
Submitted by: Jessica Robertson from Fishers, IN

32-oz. pkg. frozen shredded hashbrowns
1 lb. ground pork sausage, browned and drained
1 onion, diced
1 green pepper, diced
1-1/2 c. shredded Cheddar cheese
1 doz. eggs, beaten
1 c. milk
1 t. salt
1 t. pepper

Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours. Serves 8
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Old May 17, 2012   #56
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Sour Cream Potato Casserole

Recipe By : SueBee Honey Collector's Edition Cookbook Serving Size : 12
-------------------------------
Casserole:
32 ozs frozen hash browns -- thawed
1/2 c onions -- chopped
10 3/4 ozs low-fat cream of mushroom soup
1/3 c honey
1 tsp salt
1 tsp black pepper
1 pt fat-free sour cream
1 c fat-free cheddar cheese -- shredded
Topping:
1/4 c reduced fat margarine -- melted
1 c corn flake crumbs

• Preheat oven to 350.
• Prepare a 9 x 13" pan with cooking spray; set aside.
• In a mixing bowl, combine hash browns, onions, soup, honey, salt, black
• pepper, sour cream, and cheese.
• Mix well.
• Place mixture in prepared pan.
• In a small bowl, combine margarine and crumbs.
• Top evenly over casserole.
• Bake for 45 minutes.
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Old May 17, 2012   #57
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Swiss-Onion Potato Bake Lead

1 cup finely chopped sweet onion
2 tablespoons butter
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded Swiss cheese
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
Minced fresh parsley, optional

• In a small skillet, saute onion in butter until tender.
• In a large bowl, combine the hash browns, cheese, salt, pepper and onion mixture.

• Transfer to a greased 13-in. x 9-in. baking dish.
• In a small bowl, whisk eggs and milk; pour over potato mixture.

• Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.
• Let stand for 5 minutes before cutting.
• Sprinkle with parsley if desired.

Yield: 12 servings
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Old May 17, 2012   #58
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Waffle potatoes.

Grate enough potatoes for the family.
Grate 1/2 onion.
Add 1 tablespoon flour
Add enough egg sub. (I use ener-G egg substitute), about 2 tablespoons (or one large egg)

Make sure you squeeze the water out of the potatoes.

Spray a little Pam (very little) on your no stick waffle iron. Put the ingredients in, bake until done. Serve with lots of applesauce

If you don't have a no stick waffle iron, you can make these into pancakes.

~~ Bon Appetit ~~
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Old May 17, 2012   #59
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Badische Schupfnudeln (Potato Noodles) - Oktoberfest

1 1/2 pounds russet potatoes
1/2 cup all-purpose flour
1 egg
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 cup lard or other cooking fat

• Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes.
• Remove potatoes, and discard water.
• When cool enough to handle, peel potatoes, and place on a lightly floured surface.
• Mash potatoes with a rolling pin.

• Place mashed potatoes into a large bowl.
• Stir in flour, egg, parsley, salt, and nutmeg.
• Knead well to form a smooth dough.
• Then roll out the dough to a thickness of about 1/2 inch.
• Cut flattened dough into thin strips, about 1 1/2 inches long.
• Gently roll out the strips, or stretch them until the ends taper.
• Set aside for 15 minutes.

• In a large skillet, heat lard over medium heat.
• Place the potato strips into the skillet, and fry until golden brown on both sides.

Source: Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
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Old November 19, 2012   #60
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Default Russian Pirozhki with potatoes and wild mushrooms (yeast dough)

As promised in the other thread, here is my own recipe for one of many variations of Russian "pirozhki".

Step 1: Prepare the dough

On Friday or Saturday night, mix the following ingredients:
- 1 cup of kefir (or plain yogurt, or buttermilk)
- 1 cup of milk (or whey)
- 2 cups of water
- 2 Tbsp sugar
- 3/4 Tbsp salt
- 1 1/2 Tbs dry yeast
- 2 cups flour (for healthier option, take 1 c white flour and 1 c whole wheat)

Cover the mix and let it sit in at a room temperature overnight. You should get some nice bubbly thing by the tie you get up in the morning.

Add the following to the mixture and mix well (by hand):
- 6 cups white flour (or 5 cups white and 1 cup whole wheat)
- 4 Tbsp oil

You should get soft and sticky dough. (To handle it, oil your hands)

Let the dough rise for 3-4 hrs at 100F until it triples in size.

DSC00003-012.jpg

Step 2: Prepare the potato+wild mushroom filling

Take some fresh mushrooms (I had about 1/2 bucket), wash them and cut into small pieces, put them on to a generously oiled skillet and saute for ~30 minutes until soft and ready (the time depends on your mushrooms - usually the wild mushrooms are more watery, and it takes longer time to evaporate the liquid). Add salt and pepper and some garlic (optional)

DSC00002-012.jpg DSC00005-006.jpg

At the same time, boil and mush some potatoes (5-6 large spuds) with butter, milk, and garlic until it resembles thick paste.

1 medium onion, cut into small cubes and saute until golden brown. Add onions to the potatoes. Add mushrooms and some chopped fresh parsley and mix well with folk.

DSC00006-005.jpg DSC00004-009.jpg DSC00008-003.jpg

Step 3: making pirozhki
Move the soft dough onto a floured surface. Cut small pieces, make round flattened forms with your hands and place a large Tbsp of filling into the center, and make your pirozhki.

DSC00007-003.jpg DSC00009-003.jpg DSC00010-002.jpg DSC00011-002.jpg DSC00013-001.jpg

Put some oil on a hot skillet, place your pirozhki, cover with a lid, and fry on medium/high for 2 minutes per side, until golden brown.

DSC00014-001.jpg DSC00015-001.jpg

Enjoy with a cup of fresh herbal tea!

DSC00016.jpg

You can make pirozhki with different fillings - i.e. ground beef and potatoes, or boiled eggs and green onions, or potatoes and kale, etc - just use your imagination.
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