Potato Corn and Leek Chowder

 Potato Corn and Leek Chowder

I have an abundance of potatoes from the CSA, red, white, russet and sweet! I also received leeks this past week, so chowder it is!

This recipe is easy to throw together...I made it on Sunday for a Monday night meal and I doubled the batch. I used red potatoes, added a small jalapeno for flavor and used red/green peppers which is what I had. Being November, I also used frozen corn.

The family was once again split on this recipe.  Meghan and I thought it was good, Jack and Brian thought it was bland...in the future I will use a second jalapeno and perhaps handle the thickening of the recipe differently. This recipe called for adding the flour to the milk and then adding this to the vegetable mixture, I think I would handle this more like a traditional rue by adding the flour to the vegetable mixture and then add the milk.

Print Page

Crockpot Tacos with Tomatillo Sauce

This is a good and hearty crockpot dinner...courtesy of Rick Bayless. I have raved about his food and his restaurants in previous blog posts, so I won't do that again!!! I didn't find his recipe with an online search, but I'll let you know what I did when making this on the current round.

In the crockpot layer the following ingredients:

1 med onion, cut into 1/4" rounds

4 potatoes, peeled and cut into 1/4" rounds

1 lb chicken breasts (I put them in whole)

1 c cilantro

2 cans tomatillos, sliced in half

small can of pickled jalapenos....entire can...juice and all.

Cook on low 6-8 hours. Serve on tortillas or rice with a bit of feta cheese and salsa. Hmmm...avocados would be good also.

The original recipe called for yukon golds but I used the russets I had in the pantry. It also called for fresh tomatillos; I need to run to the Mexican market to get good and inexpensive ones. Since I didn't have time to do that I went with the canned version.

Print Page

Nora's dinner

Check out Nora's blog, knotmuchofaknitter for all kinds of things...including her more original version of this dinner idea.

This is a good one dish meal. The only problem for me is that it requires baking for 40 minutes or so. I can usually do this on the weekend or on an earlier night (when we have those).

In 1/4 c olive oil in an ovenproof skillet brown

3 Italian sausages cut into 1" chunks

Add 1/2 lb or more of chicken breasts. Nora browns them and then cuts them, I have cut them before adding and browning them. I think whatever works for you is fine.

Add:

2-3 med onions, cut into wedges

5-6 cloves garlic, minced

red peppers cut into strips. I added red and green peppers from the freezer. Sometimes I add roasted red peppers instead of fresh or in addition to fresh peppers

2-3 russet potatoes, cut into 1/8" pieces

salt, pepper, thyme, and oregano all in generous amounts

Remove the skillet from the stove. After I add the ingredients after the meat I just saute these items for a few minutes.

Bake uncovered for 40 minutes or so at 400 degrees.

Add 1/3 c red wine vinegar by sprinkling it over the top and bake 10 minutes more. I used balsamic vinegar this time....that's what was in the pantry.

On the night I took the picture I roasted fresh Brussels sprouts as well by cutting off the bottoms and removing the loose leaves. I tossed the Brussels Sprouts with olive oil and salt and pepper and put them in the oven to roast for 50 minutes.

I was feeling like additional vegetables were in order that night as well, so I tossed some baby carrots(with olive oil and salt and pepper) in the oven with 30 minutes or so to go. If I have enough peppers and feel like it gives us enough vegetables then I skip the additional roasted veggies.

Print Page

Tacos of Creamy Braised Chard, Potatoes, and Poblanos

Chard, kale, greens....used interchangeably in this house! The bag of kale was huge from the CSA box; however, I know that this reduces easily. The greens keep for awhile after picking, but I like to reduce them due to refrigerator space, so I made this recipe linked from the title. I did have plenty of chard to steam and freeze as well.

I have raved about Rick Bayless recipes in the past; this recipe coming from his cookbook, Capturing the Vibrant Flavors of World Class Cuisine. His counter service restaurant in Chicago, XOCO, is one of my favorite places to eat. When we were at XOCO a few weeks ago we even saw his daughter Lainie working at the restaurant, and I felt like we were seeing a star and had to quickly text my friend Nora, since she is an avid watcher of his PBS show as are we. My parents were there earlier this week and saw Rick in the kitchen!! I'll have to post a picture after I get it from them.

I like his cookbooks even though some of the recipes are better suited to a day of cooking rather than a working swim/violin mom. However, when looking at the recipes closer and reading the hints on the bottom, many of the recipes adapt easily to every day life. I do recognize that many of the flavors in his cooking are good due to flavor blending time, but some shortcuts work well without sacrificing too much flavor.

I did roast the poblano peppers (see picture on left). I did this on the same day sliced the onions and put both in a bowl for a bit quicker cooking and assembly. I measured the chard and chopped it and put it in a ziploc bag. I made the creme fraiche with 1 cup half and half and2 t non fat yogurt that's what the recipe in the book uses instead of the heavy cream. I mixed those ingredients together and let the mixture sit in a measuring cup on the counter for 4 hours or so before refrigerating it overnight.

This recipe comes together quickly, so it's perfect on evenings where we get home late. All three of us like it...we get some greens in our bodies and enjoy a quick tasty dinner.

Rick (Bayless) suggests serving this over grilled chicken or adding some chopped ham and tossing it with egg noodles after sprinkling with lots of cilantro.

Print Page

Greek Skillet

This idea came to me on the way home from the Y on a recent Saturday. Eleanor and I were both hungry after our workouts. She swam for a couple hours and did body pump while I went to spin class and body pump. We were HUNGRY, and I needed to use what I had in the pantry and sell it to her as a good idea.

I boiled 3 potatoes. It would have worked better if I had done this so they had time to cool, but it worked out to rinse them under cold water when they were done. I grated them with the cheese grater to get the potatoes ready for the skillet. I sauteed a chopped onion in olive oil....I had a partial onion in the refrigerator so I finished that. I added the shredded potatoes and sprinkled it with Penzeys Greek Seasoning. When the potatoes seemed like they were browning I flipped them over and sprinkled the other side with the seasoning as well. I made a clear spot in the middle and cracked two eggs into it and stirred everything in the pan. When the eggs were nearly done I crumbled some feta cheese all over it until it started to melt. I served it with some of these chopped sundried tomatoes that are yummy!

A great breakfast out of things I had in the pantry/refrigerator.

Cream Cheese, Potato, and Leek Soup

This recipe was inspired by a soup that I loved at a restaurant called Dixie's in St. Paul. Frequently Paul and I would go there for their Cream Cheese, Ham, and Leek Soup. I haven't found a recipe for it and have noticed through my internet sleuthing that it is no longer on the menu. However, I had potatoes and leeks and cream cheese in the refrigerator, so I thought I would try to make something close to it.

I made this awhile ago and am just getting around to posting it now. The vegetables were from the CSA box, so I think they were just asking to be in this soup! Also, I had a huge hunk of cream cheese from the warehouse club for pumpkin muffin frosting since that is Eleanor's birthday treat of choice. I knew that the clock was ticking on that cream cheese and that I had to find a way to use the remaining portion. This was an idea to use 8 more ounces of it. I really didn't want to make a cheesecake with the remaining portion because then I would eat a lot of that and have to work it off.

I sliced 3 leeks and sauteed them in 1 T. butter until just starting to soften. Then I added 6 chopped yukon gold potatoes and 2 carrots and added those to the pot (both of these items were from the CSA box as well). I added some of the parboiled turnips I had in my freezer from the CSA box. I wouldn't buy a turnip to throw in the soup, but it was a nice addition since I already had it and was looking for a use for it. I poured in some chicken broth (something I buy by the case at the warehouse club in the fall and winter) until the vegetables were nearly covered. I also added about 1/4 c white Two Buck Chuck that I had remaining in the refrigerator from some other recipe. I wouldn't have opened a bottle of wine for this recipe but did think it was a good way to use some that was remaining from some other cooking adventure. I simmered these until the potatoes were soft and turned off the heat until everything was cool.

After the soup was cool (and after we returned from violin), I used my immersion blender to cream the soup. Then, I stirred in about 8 oz of cream cheese. It was a bit bland so I added a couple grinds of pepper and 1/2-1 t. of dried thyme. I also used about 1 c skim milk since it was quite thick.

I served this with some of the artisan bread (see the link on the side bar of this blog). So, it was a whole dinner inspired by Twin Cities chefs. I guess they really know how to serve dinner on a cool fall night in Minnesota:)

Chorizo, Potato and Mushroom Tacos

I don't think I have ever eaten a recipe from Rick Bayless that I haven't liked. Many of them are a bit more involved than what I can make on a weeknight which is about the only negative thing I can say about the recipes. I do have a couple of his cookbooks and love to spend a day cooking from the recipes in the book; however, this recipe is a practical version for a quick and delicious weeknight dinner. A couple months ago we spent the weekend in Chicago and tried his newest restaurant, XOCO. No surprise...it was excellent!

I did not use Yukon Gold potatoes...using whatever type I had in the pantry. I did bake them the day before so they would shred a bit easier. I have shredded them raw and added them, it's a bit more work to shred but doesn't change the taste of the final dish. I was baking squash for another recipe, so I thought I would put the potatoes in the oven to bake as well. Also, I use plain ol' button mushrooms instead of the shiitake mushrooms called for in this link. I do bet that shiitakes are delicious in this recipe though...it's just that I had my version on a recipe card and my version calls for any kind of mushroom. Although on the evening of the picture I didn't use any mushrooms. I didn't have the cilantro to add this evening either, and it really does taste best with it added.

I served it with some Wholly Guacamole from the warehouse club. Luckily I have a couple more packages of the guacamole in the freezer because it's really good! I just can't pull together making my own on a weeknight.

Tomatillo salsa and corn tortillas seem to go the best with this, besides the guacamole. We topped the tacos with feta cheese and sour cream as well.

Trader Joe's soy chorizo is my option for a lower fat, vegetarian version of this. That is what is pictured; however, regular chorizo works well too. Just take it out of the casing and use as the recipe directs. The first time I used this Paul was a bit disappointed that it wasn't "real" chorizo; however, he has fully converted to this version and actually said that he likes the soy version better!!! I think that is because it is a lot less greasy and not as gristly.

Quick, hearty, and delicious!

Greek Pizza

CARBS! CARBS! CARBS!
Recently I made this the night before an athletic event...for that extra boost of carbs.

I cut potatoes into cubes and put them in a pan with some olive oil (a couple tablespoons) and some Penzeys Greek seasoning. I roasted them at 450 degrees for an hour or so (OK, I took the dog for a walk while they were in the oven) and stirred them occasionally. It took about an hour to get nicely browned.

I made pizza crust (but purchased crust could be used) using the recipe out of the book mentioned in the post from 8/1.

I topped the crust with the potatoes, roasted red peppers, feta cheese, and some sun dried tomatoes. The jar of tomatoes I used was a huge one from the warehouse club...they are delicious.

The idea for potato pizza came from my friend, Nora. Usually I par boil the potatoes and then saute chopped onions and the cubed potatoes. I'll often throw in some fresh herbs too or some bell peppers. Really, just about anything that goes together and sounds good. The mixture could be topped with bleu cheese, cooked bacon, Canadian bacon, cheddar, chipotle peppers etc.

Thanks to Nora for a good idea!

Eggplant and Potato Masala

Indian food....I'll put that with beets as far as the love it or hate it category. We love it...although not too frequently. Years ago I went to some Indian cooking classes taught by a local woman who had just published a cookbook, Healthy South Indian Cooking. She lives in Whitefish Bay, so I did buy the book to support her cooking efforts and have found that I have used it frequently...not daily....but every couple months or so. It is a nice reference if you're looking to get out of a dinner rut. And, hey, mine is autographed!

The recipe I made is an adaptation of her Eggplant and Potato Masala.

2 T canola oil
2 med potatoes, cut into smallish chunks
1 small eggplant, cut into similar size chunks
small piece of cinnamon stick
1 t cumin seeds
1/2 c onion, chopped
1 t turmeric
1 t cayenne (or to taste)
1 t salt
1/4 t curry powder
14 oz can diced tomatoes, NOT drained
1 T unsweetened coconut (optional)
cilantro, optional

Heat oil in skillet. When it is hot, but not smoking, add cinnamon stick and cumin seeds. cover and fry for a couple minutes (until seeds are brown). Add onion and stir fry for a bit. Add potatoes and turmeric powder. Mix well and cook over medium heat for 3 minutes or so stirring nearly the entire time. Add eggplant, cayenne, salt, curry, and tomatoes. Stir in 1/4 c water so so. Cover and cook until the vegetables are tender (checking to make sure the mixture is moist. If not, add 1/4 c of water).

I happened to have shredded coconut in my freezer from some Asian recipe from long ago, so I did add it. BUT, I assure you, it is fine without this. I also added some cilantro since I had a bunch in the refrigerator that wasn't going to make it a few more days. Both of these are optional!

I threw in a diced jalapeno with the onions just because I had it from our garden.

Fall Sunday Dinner

What to have? I had gotten some pork tenderloins at the infamous Sendik's meat sale and just needed a day where we had time to put them on the grill. That came on a recent Sunday! The original recipe (origin unknown) called for apricot preserves, but I was trying to use up some things in the fridge, so this is what I did.

1/2 c mango chutney
1/2 c balsamic vinegar (Trader Joe's..inexpensive stuff for marinating)
4 T. grainy mustard

I marinated the loins in this mixture for much of the day and then we grilled them...about 40 minutes or so. I wanted to boil the marinade mixture on the stove after the loins were on the grill, and serve that good sauce over the finished sliced and over the potatoes, but I didn't speak soon enough and it was gone. That would be my recommendation...I hope to try it next time.

I had baby greens from the CSA box, so I made a dressing with 18 year old balsamic vinegar, mustard and olive oil. I had a few raspberries for the salad also.

I served it with CSA baked acorn squash, mashed potatoes, and salad. What a great end to the weekend.

It was quite a meal (look how pretty)!! We served it with RCTJWF (Really Cool Trader Joe's Wine Find), so it was a really festive Sunday meal.

OK. Now we're ready for the week.

Print Page

Honey Pie Cafe Potato Cheddar Soup

Fall...time for soup. Elizabeth has it figured out with her Tuesday night designated as soup night. I'm flying by the seat of my pants a bit more as far as when to have soup!

I clipped this recipe from the local paper....click on the link above to see the original. Although I haven't been to Honeypie Cafe yet it is on my short list of places to go but looking at the menu I may have some tough decisions on what to order. I took this recipe and adapted it to make it a bit quicker and decrease some of the fat. Having never had the original at the restaurant, I really don't know how mine compares. Anyway, the version I made was good and satisfying for us, so I'll let you decide!

My version of this soup:
2 T. butter
1 c white wine (Trader Joe's two buck Chuck)
3 carrots, peeled and chopped
3 stalks celery, chopped
4 potatoes, peeled and chopped
1 c skim milk
almost 1 lb white cheddar, grated
1/4 c chives
box chicken stock

Melt the butter in a stockpot and add carrots, celery, and potatoes until starting to soften. Add wine and stock and simmer for an hour or so. Let cool and mash with a potato masher or use an immersion blender to smooth the soup.

I went this far and put it in the refrigerator until after swim practice. When we got home I heated the soup and added the milk and let it heat for 15 minutes or so. Then I whisked in the cheddar cheese and added the chives and cooked another couple minutes.

Fortunately, I have some chives in the yard, so I clipped those and used them. Also, I have that bottomless bag of par-boiled turnips in my freezer, so I threw in some of those also.

I served this with artisan bread (see the link)...a warming dinner on a cool fall night!
Print Page