Mediterranean Potato Salad

 

Ingredients

For the salad:
• 3 pounds fingerling potatoes, halved lengthwise (quartered if large)
• 1 teaspoon salt, divided
• 3/4 cup chopped red onion
• 5 ounces slender green beans, trimmed and cut in half
• 2 cups cubed eggplant (1/2-inch chunks)
• 1 small zucchini, cut into thick rounds and quartered
• 2 tablespoons olive oil
• 1 clove garlic, minced
For the dressing:
• 1 tablespoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1/4 cup olive oil
• 1/4 cup fresh parsley, minced
• 6 large fresh basil leaves, chiffonade

Instructions

1. Preheat oven to 375ºF.
2. Place the potatoes in a large saucepan or stockpot and add enough water to cover. Add 1/2 teaspoon of salt to the pot. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat and simmer for about 15 minutes, until the potatoes are tender. Drain the potatoes and then add to a large bowl.
3. Meanwhile, spread the red onion, green beans, eggplant and zucchini onto a large rimmed baking sheet. Drizzle with the olive oil and toss with the remaining 1/2 teaspoon salt and the garlic. Bake for 15-20 minutes, stirring once halfway through, until tender. Remove from the oven and add to the bowl with the potatoes.
4. To make the dressing, add the mustard, lemon juice, vinegar, oregano, salt, pepper and olive oil to a small bowl. Whisk vigorously until smooth. Pour the dressing into the bowl with the potatoes (do this while the potatoes are still hot) and toss to combine. Once the potatoes are no longer piping hot, sprinkle on the fresh parsley and basil.
5. Serve at room temperature or chilled.

http://ohmyveggies.com/mediterranean-non-mayo-potato-salad/

scalloped potatoes

http://www.halfhourmeals.com/recipe/grandma-scalloped-potatoes

Ingredients

3 lbs potatoes, peeled and thinly sliced 1 medium onion, peeled, halved and thinly sliced 1/4 cup flour 1 1/2 tsp salt 1/2 tsp pepper 6 Tbsp butter, cubed, divided 2 cups grated cheddar cheese 3 cups milk (approximately)

Preparation

1. Preheat the oven to 375 degrees. In a small bowl, combine the flour, salt and pepper. Heat the milk gently over low heat in a saucepan.
2. Spray a 9 x 13-inch rectangular or 1 1/2- to 2-quart round casserole dish with cooking spray. Layer a third of the potatoes in the bottom. Top with half of the sliced onion. Sprinkle half of the flour mixture over the onions and dot with 3 Tbsp butter. Top with 1/2 cup cheddar cheese. Repeat layers once. Top with the remaining potatoes and the remaining 1 cup of cheese.
3. Pour the milk over potatoes. You may use more or less than 3 cups of milk, depending on the size of your casserole dish. You want enough milk to cover the potatoes, but not so much that it overflows the pan.
4. Cover with foil and bake 1 hour. Uncover and bake for 30 minutes, or until potatoes are fork-tender.

Dutch Oven Cheesy Potatoes

http://www.ziplist.com/recipes/1676574-Dutch_Oven_Cheesy_Potatoes

Time: 1 hour
Yield: 20 servings
Recipe from the wonderful Micheal Anderson, dutch oven cook extraordinaire

8 pounds russet potatoes, peeled and thinly sliced
10 slices bacon, chopped (of course I use meatless Morningstar;)
1 large onion, diced
1/2 C butter
salt and pepper
1 (16 ounce) container sour cream
2 C cheddar cheese, shredded

1. Peel and slice 8 pounds of russet potatoes.
2. Heat a dutch oven up over medium high heat.
3. Toss in 10 slices of bacon that have been chopped.
4. When the bacon has cooked for a few minutes and  there is a bit of grease in the bottom of the dutch oven, add the chopped onion. Let these two cook until the bacon is slightly crisp and the onions are almost translucent.
5. Add 3-4 tablespoons of butter. Stir it around and let it melt into the bacon and onions.
6. Add the sliced potatoes. Give everything a nice stir to incorporate. Add 2-3 more tablespoons of butter and a generous helping of salt and pepper. Stir it all up again so everything is evenly distributed. Put the lid on and let the potatoes cook through. This should take about 20 minutes, depending on the weather (cross your fingers and pray for no wind, won't you?) Also, make sure that you lift the lid and stir things up a couple of times while they cook. Especially watch the potatoes that are on the bottom of the pan, so they don't burn.
7. When the potatoes are fork tender add 1 (16 ounce) container of sour cream. Give it a nice stir.
8. Sprinkle 2 cups cheddar cheese over the top. Place the lid back on the dutch oven and remove it from the heat. Once the cheese has melted and sour cream is heated through you are ready to dig in.

Cracker Barrel Hash Brown Casserole Recipe

 

Ingredients

1 (2 pound) package frozen hash browns
8 ounces sour cream
1 can cream of chicken soup
1/2 cup margarine or even butter works very well also
1/2 cup chopped onion
2 cups grated Colby cheese (personal note–I prefer sharp cheddar)

Directions



Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl, add minced onions, sour cream, cream of chicken soup, and melted butter and mix together. Pour soup mixture over potatoes; sprinkle with cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt. One great thing The Cracker Barrel Hash Brown Casserole is you can literally serve it for any meal.

Hasselback Potatoes

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html 

Sweet Potato and Black Bean Chili

Ingredients

• 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 large onion, chopped
• 1 tablespoon Crisco® Olive Oil
• 2 tablespoons chili powder
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 1/4 cup brewed coffee
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend

Directions

• In a nonstick Dutch oven coated with cooking spray, saute sweet
• potatoes and onion in oil until crisp-tender. Add the chili powder,
• garlic, cumin and cayenne; cook 1 minute longer. Stir in the beans,
• tomatoes, coffee, honey, salt and pepper.
• 
  
• Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or
• until sweet potatoes are tender. Sprinkle with cheese. Yield: 8

Sweet Potato Black Bean Enchiladas

Karina's Sweet Potato Black Bean Enchiladas Recipe

Shown is family style, rolled into a baking dish. For company I prefer to nestle these babies into individual gratin dishes. It makes for a prettier presentation. I often vary the recipe (shocking, I know!) by adding a schmear of cream cheese down the middle of the corn tortilla. The chile sauce can be mild or hot. However you like it, Darling. Both ways are tasty.

Quickie Green Chile Sauce:

1 cup light vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste

For the filling:

1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro

To Assemble:

2-4 tablespoons light olive oil or vegetable oil, as needed
8 white corn tortillas
Shredded Monterey Jack cheese, or vegan cheese, if desired


Preheat your oven to 350 degrees F. Choose a baking dish that would hold 8 enchiladas.

Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.

In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.

In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.


Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them - one at a time - as you stuff each one.

How do I stuff thee?

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.

Spoon 1/8 of the sweet potato mixture down the center.

Top with 1/8 of the black beans.

Wrap and roll the tortilla to the end of the baking dish.

Repeat for the remaining tortillas. Top with the rest of the sauce.

If you like, top with a sprinkle of shredded Monterey Jack cheese or vegan cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Serve with a crisp salad of baby greens and herbs spiked with oranges, strawberries, watermelon or halved grapes. 

Cook time: 25 min

Yield: 4 servings

Potluck Potato Casserole

1.5 cups sour cream

1.1/4 cups shredded cheddar

1/2 cup chicken broth

2 tbsp minced fresh onion

5 tsp melted butter

1/2 tsp freshly ground black pepper

1/4 tsp salt

1/8 tsp red pepper

1 (30) oz package frozen hash browns, thawed

1 (10.75 oz) can cream of chicken soup

cooking spray

1 cup coarsely crushed cornflakes

2 Tbsp chopped fresh parsley

1.  Preheat oven to 350 degrees

2.  Combine first 10 ingredients in a large bowl, spread evenly into a 13x9 baking dish coated with spray.  Sprinkle cornflakes over mixture.

3.  Bake at 350 degrees for 1 hour or until bubbly.  Sprinkle with fresh parsley.  Yield 10 servings.

**I switch off ingredients--I use Cream of Celery or Cream of Onion soup; I thrown in southwest seasoning blends to kick it up; I've thrown in Ranch dressing when low our out of sourcream.

Creamy Potato Lasagna

• 1 (12 ounce) jar Alfredo sauce
• 1 cup milk
• 3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
• 5 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups crisp/ torn morning star bacon
• 1 (10 ounce) package chopped frozen broccoli, thawed
• 2 cups shredded Swiss cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
3. In a separate medium bowl, combine the bacon, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
4. Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Nutritional Information

Amount Per Serving  Calories: 373 | Total Fat: 15.8g | Cholesterol: 56mg