About Winter Savory
Winter Savory is great with any legume. It is known to aid digestion of beans, so is good to add to any bean dish during cooking. It can also be added as a seasoning after cooking.
For a simple and quick dish, you can add some fresh sprigs to butter beans or cannelini beans or another choice and cook them with onions and celery. Add lemon zest (or juice) at the end. If you want some added heat, add some chili or other bit of hot pepper.
It is good added to recipes for mixed winter braised or roasted vegetables, such as root vegetables such as potatoes and carrots or celery root and parsnips.
It is a good addition to stuffings whether for meat, fish or vegetables.
As it is savory by nature, it can be used to season a dish alone without salt or pepper, if desired.
Though it has its own flavor, you might substitute it for Thyme in many recipes.
Submitted by Patti Andrews
Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts
Scallion and Potato Patties
Serves 4
1 Tbsp butter
1 cup chopped scallions (about 10 scallions)
2 eggs
1 1/2 cups cold mashed potatoes
1/4 cup dried bread crumbs
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
3 Tbsp vegetable oil
1. Melt the butter in a medium skillet over medium heat. When the foam subsides, add the scallions; sauté until tender, 3 to 5 minutes.
2. Beat the eggs in a medium bowl. Add the sautéed scallions, mashed potatoes, bread crumbs, salt, nutmeg, and pepper. Stir until well combined.
3. Place a baking pan in the oven and preheat the oven to 250F.
4. Heat the oil in a large skillet over medium-high heat. Shape the scallion and potato mixture into manageable patties. Saute the patties in the skillet, turning them once, until they are golden brown on both sides, 2 to 3 minutes per side. Transfer the cooked patties to the baking pan in the oven to keep them warm while you sauté the next batch. Serve warm.
From Farmer John’s Cookbook
1 Tbsp butter
1 cup chopped scallions (about 10 scallions)
2 eggs
1 1/2 cups cold mashed potatoes
1/4 cup dried bread crumbs
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
3 Tbsp vegetable oil
1. Melt the butter in a medium skillet over medium heat. When the foam subsides, add the scallions; sauté until tender, 3 to 5 minutes.
2. Beat the eggs in a medium bowl. Add the sautéed scallions, mashed potatoes, bread crumbs, salt, nutmeg, and pepper. Stir until well combined.
3. Place a baking pan in the oven and preheat the oven to 250F.
4. Heat the oil in a large skillet over medium-high heat. Shape the scallion and potato mixture into manageable patties. Saute the patties in the skillet, turning them once, until they are golden brown on both sides, 2 to 3 minutes per side. Transfer the cooked patties to the baking pan in the oven to keep them warm while you sauté the next batch. Serve warm.
From Farmer John’s Cookbook
Garlic Scape Potato Cake
Sauté finely-diced scapes in butter, then add a few tablespoons of water and boil it off. Shred some potatoes in your Cuisinart or mandoline, squeeze out as much water as you can, and then toss
with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.
Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the
top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.
From Old Shaw Farm - www.oldshawfarm.com
with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.
Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the
top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.
From Old Shaw Farm - www.oldshawfarm.com
Turnip Mashed Potatoes
Makes 4 servings
About 1 pound of turnips, peeled and quartered
2 or 3 all-purpose potatoes (about 1 pound), peeled and quartered
1/4 cup milk
2 to 3 tablespoons butter
Salt and white pepper
Cook the turnips and potatoes separately in boiling, salted water until tender -- about 15 minutes for turnips and 20 minutes for potatoes. Drain well and combine in one pan. Shake the pan over heat to dry out completely. Remove from heat and add the milk and butter. Mash until smooth and well blended. Season to taste with salt and plenty of white pepper.
About 1 pound of turnips, peeled and quartered
2 or 3 all-purpose potatoes (about 1 pound), peeled and quartered
1/4 cup milk
2 to 3 tablespoons butter
Salt and white pepper
Cook the turnips and potatoes separately in boiling, salted water until tender -- about 15 minutes for turnips and 20 minutes for potatoes. Drain well and combine in one pan. Shake the pan over heat to dry out completely. Remove from heat and add the milk and butter. Mash until smooth and well blended. Season to taste with salt and plenty of white pepper.
Caramelized Assorted Root Vegetables
2 small onions
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste
Preheat oven to 350.
Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.
From The Sustainable Kitchen by Stu Stein
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste
Preheat oven to 350.
Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.
From The Sustainable Kitchen by Stu Stein
Potato-Leek Soup
Equally delicious hot or cold, this thick, rich-tasting butter- and oil-free soup is very simple to make.
3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
Freshly ground black pepper
Optional: snippets of fresh herbs (thyme, basil, marjoram)
Scrub the potatoes and cut them into 1-inch chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it’s no longer too hot to puree.
Puree the soup in a blender or food processor. (You’ll probably need to do this in batches.) Return the puree to the pot. Stir in the milk.
Add black pepper to taste, and adjust salt, if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.
From The Enchanted Broccoli Forest by Mollie Katzen
3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
Freshly ground black pepper
Optional: snippets of fresh herbs (thyme, basil, marjoram)
Scrub the potatoes and cut them into 1-inch chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it’s no longer too hot to puree.
Puree the soup in a blender or food processor. (You’ll probably need to do this in batches.) Return the puree to the pot. Stir in the milk.
Add black pepper to taste, and adjust salt, if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.
From The Enchanted Broccoli Forest by Mollie Katzen
Turnip – Potato Chowder
2 cups (~1 lb.) turnip chunks
1 ½ cups water
1 tsp salt
2 cups cubed potatoes
½ cup diagonally sliced celery
1 cup light cream
1 can (19 oz.) tomatoes
1 tsp. sugar
2 Tbs. butter
salt and pepper to taste
Parmesan cheese (optional)
Cook turnip in boiling salted water for about 10 minutes, then add potatoes and celery and cook for another 10 minutes or until just tender – Do not drain.
Add cream, tomatoes, sugar, butter, salt and pepper. Reheat and serve piping hot. Use Parmesan on top if desired.
1 ½ cups water
1 tsp salt
2 cups cubed potatoes
½ cup diagonally sliced celery
1 cup light cream
1 can (19 oz.) tomatoes
1 tsp. sugar
2 Tbs. butter
salt and pepper to taste
Parmesan cheese (optional)
Cook turnip in boiling salted water for about 10 minutes, then add potatoes and celery and cook for another 10 minutes or until just tender – Do not drain.
Add cream, tomatoes, sugar, butter, salt and pepper. Reheat and serve piping hot. Use Parmesan on top if desired.
Leek-Potato Gratin
1 garlic clove, halved
3 Tbsp unsalted butter, plus more for the dish
5 cups sliced leeks (white and green parts of 5-6 leeks)
Coarse salt and freshly ground black or white pepper
Freshly grated nutmeg
1 - 1 1/4 lbs. russet potatoes, peeled and sliced 1/16 inch thick
4 ounces Gorgonzola dolce (this is the sweeter type)
1 1/2 cups milk
1/2 cup heavy cream
2 Tbsp freshly grated Parmesan cheese
Heat the oven to 350 degrees. Place a sheet of heavy duty aluminum foil to go on the rack underneath the gratin. Rub a medium gratin dish or a 1 1/2 quart flameproof casserole with the garlic. Let the garlic juice dry and then butter the dish well.
Melt the butter in a large skillet over medium high heat. Add the leeks and season with salt and pepper. Cook, stirring often, until tender and rather dry 10-12 minutes. Grate in some nutmeg and taste for salt and pepper. Remove from the heat.
Layer one third of the potatoes in the gratin dish. Season with salt and pepper, spread with half of the leeks, and crumble half of the Gorgonzola over them. Repeat, and finish with the last third of the potatoes. Combine the milk and cream, pour into the dish, and bring to a simmer over medium low heat. Watch that this doesn't boil over and make a mess!
Dust the gratin with the Parmesan and bake for about 40 minutes, until well browned and bubbling. Stick a knife into the gratin to make sure the potatoes are tender. Let it sit for 10 minutes before serving.
From One Potato, Two Potato cookbook
3 Tbsp unsalted butter, plus more for the dish
5 cups sliced leeks (white and green parts of 5-6 leeks)
Coarse salt and freshly ground black or white pepper
Freshly grated nutmeg
1 - 1 1/4 lbs. russet potatoes, peeled and sliced 1/16 inch thick
4 ounces Gorgonzola dolce (this is the sweeter type)
1 1/2 cups milk
1/2 cup heavy cream
2 Tbsp freshly grated Parmesan cheese
Heat the oven to 350 degrees. Place a sheet of heavy duty aluminum foil to go on the rack underneath the gratin. Rub a medium gratin dish or a 1 1/2 quart flameproof casserole with the garlic. Let the garlic juice dry and then butter the dish well.
Melt the butter in a large skillet over medium high heat. Add the leeks and season with salt and pepper. Cook, stirring often, until tender and rather dry 10-12 minutes. Grate in some nutmeg and taste for salt and pepper. Remove from the heat.
Layer one third of the potatoes in the gratin dish. Season with salt and pepper, spread with half of the leeks, and crumble half of the Gorgonzola over them. Repeat, and finish with the last third of the potatoes. Combine the milk and cream, pour into the dish, and bring to a simmer over medium low heat. Watch that this doesn't boil over and make a mess!
Dust the gratin with the Parmesan and bake for about 40 minutes, until well browned and bubbling. Stick a knife into the gratin to make sure the potatoes are tender. Let it sit for 10 minutes before serving.
From One Potato, Two Potato cookbook
Delicata Squash Puree
2 lbs. Delicata Squash
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half & half
2 Tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
salt and fresh ground black pepper to taste
Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher, mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.
From www.seedsofknowledge.com
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half & half
2 Tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
salt and fresh ground black pepper to taste
Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher, mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.
From www.seedsofknowledge.com
Garlic Potatoes with Greens
Makes 6 servings
4 large potatoes, peeled and cut into eighths
2 tsp salt
1 large bunch collard greens, kale, or turnip greens, stems removed, rinsed and coarsely chopped
6 Tbsp extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced crosswise
1/2 tsp dried red pepper flakes
Place the potatoes in a large saucepan or stockpot, and just cover with water. Add the salt, stir, and bring to a boil over high heat. Reduce the heat to medium and boil the potatoes gently, partially covered, until they are nearly tender but still firm in the center, about 12 minutes. Add the greens, cover the pot, and cook, stirring occasionally, until they have cooked down and turned dark green, about 15 minutes. The potatoes will be thoroughly cooked and a bit soft at the edges.
While the potatoes and greens are cooking, place the oil and the garlic in a small heavy saucepan over medium-low heat, and cook until the garlic turns a very pale gold, 10 to 15 minutes. Remove from the heat, stir in the hot pepper flakes, and set aside.
When the potatoes and greens are cooked, transfer them to a warmed serving bowl, with any remaining cooking liquid, and either pour the garlic mixture over all, or serve it on the side.
From The Farmhouse Cookbook by Susan Herrmann Loomis
4 large potatoes, peeled and cut into eighths
2 tsp salt
1 large bunch collard greens, kale, or turnip greens, stems removed, rinsed and coarsely chopped
6 Tbsp extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced crosswise
1/2 tsp dried red pepper flakes
Place the potatoes in a large saucepan or stockpot, and just cover with water. Add the salt, stir, and bring to a boil over high heat. Reduce the heat to medium and boil the potatoes gently, partially covered, until they are nearly tender but still firm in the center, about 12 minutes. Add the greens, cover the pot, and cook, stirring occasionally, until they have cooked down and turned dark green, about 15 minutes. The potatoes will be thoroughly cooked and a bit soft at the edges.
While the potatoes and greens are cooking, place the oil and the garlic in a small heavy saucepan over medium-low heat, and cook until the garlic turns a very pale gold, 10 to 15 minutes. Remove from the heat, stir in the hot pepper flakes, and set aside.
When the potatoes and greens are cooked, transfer them to a warmed serving bowl, with any remaining cooking liquid, and either pour the garlic mixture over all, or serve it on the side.
From The Farmhouse Cookbook by Susan Herrmann Loomis
Garlic Scape Potatoes
1½ lbs. Yukon Gold potatoes
½ cup butter
½ cup garlic scapes, very finely chopped
1/3 cup whipping cream
1. Cook potatoes in salted boiling water until tender.
2. Melt butter & sauté the scapes for about 5 minutes.
3. Remove from heat & stir in cream.
4. Drain potatoes & mash.
5. Add garlic mixture & combine well.
½ cup butter
½ cup garlic scapes, very finely chopped
1/3 cup whipping cream
1. Cook potatoes in salted boiling water until tender.
2. Melt butter & sauté the scapes for about 5 minutes.
3. Remove from heat & stir in cream.
4. Drain potatoes & mash.
5. Add garlic mixture & combine well.
Scallion, Potato & Herb Purée
serves 4
1 lb. potatoes
salt and pepper
4 tbsp. unsalted butter
1/3 C chopped parsley, chervil or other favorite herb
2 to 3 C chopped scallions, including some of the greens
½ C crumbled goat cheese, (add feta for tang; or gruyere for a richer dish!)
1. Peel potatoes (if you prefer) & cut into chunks.
Place in a saucepan, cover with cold water, and add 1 tsp. salt. Bring to a boil & cook until soft, ~ 25 minutes. Set aside a cup of the cooking water, then drain.
2. Melt 1 tbsp. butter in a skillet, add scallions and toss to coat. Season with 1/2 tsp. salt, add ½ cup water and cook gently until softened, about 15 minutes.
3. Combine scallions and potatoes in a bowl and mash with remaining butter, parsley, and enough of the reserved potato water to make a smooth, light puree. (Use warm milk or cream if you prefer a richer dish.) Stir in cheese, if using, and season to taste with salt and pepper
from "Local Flavors" by Deborah Madison
1 lb. potatoes
salt and pepper
4 tbsp. unsalted butter
1/3 C chopped parsley, chervil or other favorite herb
2 to 3 C chopped scallions, including some of the greens
½ C crumbled goat cheese, (add feta for tang; or gruyere for a richer dish!)
1. Peel potatoes (if you prefer) & cut into chunks.
Place in a saucepan, cover with cold water, and add 1 tsp. salt. Bring to a boil & cook until soft, ~ 25 minutes. Set aside a cup of the cooking water, then drain.
2. Melt 1 tbsp. butter in a skillet, add scallions and toss to coat. Season with 1/2 tsp. salt, add ½ cup water and cook gently until softened, about 15 minutes.
3. Combine scallions and potatoes in a bowl and mash with remaining butter, parsley, and enough of the reserved potato water to make a smooth, light puree. (Use warm milk or cream if you prefer a richer dish.) Stir in cheese, if using, and season to taste with salt and pepper
from "Local Flavors" by Deborah Madison
Hot Sicilian Salad
Serves 4
Wash and drain the vegetables:
2 medium red potatoes
1 medium carrot
1 large bunch fresh kale
Pour about 1" water into medium-sized skillet; bring to boil over high heat. Cube the potatoes into 1/2" pieces, leaving on the skin. Put them in the boiling water, cover and reduce heat to medium. Cook for 5 minutes.
While potatoes are cooking, cube carrots into 1/2-1" pieces and chop the kale in 3/4-1" sections. Add the carrot and kale to the potatoes and cook for another 7 minues covered, on medium heat.
While the vegetables are cooking, make the dressing (easy):
Put into a small bowl
1 Tbl rice vinegar
Whisk into it, in order:
1-1/2 tsp dry oregano
1 tsp dry basil (or 3-4 sprigs fresh basil, minced)
1/2 tsp thyme (optional)
1/4 tsp dry rosemary
1/2 tsp sea salt
black pepper to taste
1-2 tsp apple concentrate
Stir in 2T olive oil.
When vegetables are cooked, tender but not mushy, drain them. Pour the dressing over the salad and toss. Serve at room temperature (or chill it).
Notes: We had this slightly warm and should have made more, this was such a hit -- especially with the fresh minced basil. We used a hand electric mixer to blend the dressing together thoroughly. This makes up fast. It is handy to keep frozen apple concentrate in the freezer and then just scoop out any amount as it is needed. It is also fine to add 2 cloves of garlic to the cooking vegetables if desired.
submitted by Patti Andrews; from The Ayurvedic Cookbook by Amadea Morningstar
Wash and drain the vegetables:
2 medium red potatoes
1 medium carrot
1 large bunch fresh kale
Pour about 1" water into medium-sized skillet; bring to boil over high heat. Cube the potatoes into 1/2" pieces, leaving on the skin. Put them in the boiling water, cover and reduce heat to medium. Cook for 5 minutes.
While potatoes are cooking, cube carrots into 1/2-1" pieces and chop the kale in 3/4-1" sections. Add the carrot and kale to the potatoes and cook for another 7 minues covered, on medium heat.
While the vegetables are cooking, make the dressing (easy):
Put into a small bowl
1 Tbl rice vinegar
Whisk into it, in order:
1-1/2 tsp dry oregano
1 tsp dry basil (or 3-4 sprigs fresh basil, minced)
1/2 tsp thyme (optional)
1/4 tsp dry rosemary
1/2 tsp sea salt
black pepper to taste
1-2 tsp apple concentrate
Stir in 2T olive oil.
When vegetables are cooked, tender but not mushy, drain them. Pour the dressing over the salad and toss. Serve at room temperature (or chill it).
Notes: We had this slightly warm and should have made more, this was such a hit -- especially with the fresh minced basil. We used a hand electric mixer to blend the dressing together thoroughly. This makes up fast. It is handy to keep frozen apple concentrate in the freezer and then just scoop out any amount as it is needed. It is also fine to add 2 cloves of garlic to the cooking vegetables if desired.
submitted by Patti Andrews; from The Ayurvedic Cookbook by Amadea Morningstar
Colcannon
1 lb. potatoes, peeled for boiling
¼ c. milk
1 bunch kale ( or use cabbage)
¼ c. vegetable or chicken broth
1/2 onion, chopped finely for sauteing (optional)
butter
salt and pepper
pinch of nutmeg
Peel and boil potatoes until tender enough to mash. While potatoes are boiling chop kale into bite size pieces, discard stems. Put kale into pan and add broth and cover. Cook on medium heat until tender. Mash potatoes well, add cooked kale. Add milk (not too much, until moistened). Add a pinch of nutmeg. Add butter, salt and grated pepper to taste. Bake in oven 15 minutes at 350 degrees.
You could also substitute 2 c. sauteed cabbage for the kale along with 1/2 c. sauteed onion to the potatoes for a different vegetable.
submitted by the Cadwell Family
¼ c. milk
1 bunch kale ( or use cabbage)
¼ c. vegetable or chicken broth
1/2 onion, chopped finely for sauteing (optional)
butter
salt and pepper
pinch of nutmeg
Peel and boil potatoes until tender enough to mash. While potatoes are boiling chop kale into bite size pieces, discard stems. Put kale into pan and add broth and cover. Cook on medium heat until tender. Mash potatoes well, add cooked kale. Add milk (not too much, until moistened). Add a pinch of nutmeg. Add butter, salt and grated pepper to taste. Bake in oven 15 minutes at 350 degrees.
You could also substitute 2 c. sauteed cabbage for the kale along with 1/2 c. sauteed onion to the potatoes for a different vegetable.
submitted by the Cadwell Family
Balsamic Eggplant and Potatoes
¾ cup high quality balsamic vinegar
¼ cup honey mustard
3 bunches scallions, both green and white parts, trimmed and thinly sliced
4 oz. (jar) sun-dried tomatoes packed in oil, drained and cut into julienned strips
5 Yukon gold potatoes (~2 ½ lbs.) diced and reserved in cold water to cover
¼ cup vegetable oil
1 large eggplant (~1 ¼ lbs) unpeeled but diced
salt and freshly ground pepper to taste
In a bowl, whisk vinegar into mustard. Stir in scallions and tomatoes, set aside.
Pat potatoes dry with paper towels
Heat 2 Tbs. of the oil in large skillet or sauté pan (I used a wok) over high heat until hot. Add the potatoes and cook, tossing gently for 8 minutes. In another skillet, heat the remaining 2 Tbs. oil over high heat until hot. Add the eggplant and cook, tossing occasionally, for 6 minutes. Add the eggplant to the potatoes. Pour in vinegar mix, toss to combine well, and cook over medium heat for ~ 2 minutes (heat through). Season. Can be served hot or at room temp.
Submitted by Cheryl Rowell, from Newman’s Own Cookbook;
¼ cup honey mustard
3 bunches scallions, both green and white parts, trimmed and thinly sliced
4 oz. (jar) sun-dried tomatoes packed in oil, drained and cut into julienned strips
5 Yukon gold potatoes (~2 ½ lbs.) diced and reserved in cold water to cover
¼ cup vegetable oil
1 large eggplant (~1 ¼ lbs) unpeeled but diced
salt and freshly ground pepper to taste
In a bowl, whisk vinegar into mustard. Stir in scallions and tomatoes, set aside.
Pat potatoes dry with paper towels
Heat 2 Tbs. of the oil in large skillet or sauté pan (I used a wok) over high heat until hot. Add the potatoes and cook, tossing gently for 8 minutes. In another skillet, heat the remaining 2 Tbs. oil over high heat until hot. Add the eggplant and cook, tossing occasionally, for 6 minutes. Add the eggplant to the potatoes. Pour in vinegar mix, toss to combine well, and cook over medium heat for ~ 2 minutes (heat through). Season. Can be served hot or at room temp.
Submitted by Cheryl Rowell, from Newman’s Own Cookbook;
Zucchini with Mustard-Dill Sauce
3 zucchini, ends cut off
4 T. chopped fresh dill
2 egg whites
1/4 c. nonfat milk
1/4 t. cayenne
2 T. grainy-style mustard
1/2 c. all-purpose flour
2 T. Dijon mustard
pinch of salt, pepper
2 c. vegetable stock
vegetable oil spray
1/2 t. salt
1/2 c. diced white onion
1/2 t. freshly ground pepper
1 T. chopped fresh dill
Slice zucchini length-wise into 1/4-1/2 inch slices. Lightly beat egg whites and cayenne pepper together, set aside. Season flour with salt and pepper, set aside. Lightly spray large skillet with vegetable spray and heat.
Dip zucchini into beaten egg whites and then dredge in flour mixture. Shake off excess flour.
Brown zucchini on each side for one minute. Add all ingredients to pan with the exception of dill.
Blend ingredients, bring to boil, and reduce to simmer. Cover and cook zucchini for 20 minutes more, until sauce thickens and zucchini are slightly soft to touch.
Remove from stove and serve with rice, potatoes, or pasta. For a thicker sauce remove zucchini and cook sauce longer until reduces more. Top zucchini and sauce with the chopped fresh dill.
submitted by Lenore Cadwell
4 T. chopped fresh dill
2 egg whites
1/4 c. nonfat milk
1/4 t. cayenne
2 T. grainy-style mustard
1/2 c. all-purpose flour
2 T. Dijon mustard
pinch of salt, pepper
2 c. vegetable stock
vegetable oil spray
1/2 t. salt
1/2 c. diced white onion
1/2 t. freshly ground pepper
1 T. chopped fresh dill
Slice zucchini length-wise into 1/4-1/2 inch slices. Lightly beat egg whites and cayenne pepper together, set aside. Season flour with salt and pepper, set aside. Lightly spray large skillet with vegetable spray and heat.
Dip zucchini into beaten egg whites and then dredge in flour mixture. Shake off excess flour.
Brown zucchini on each side for one minute. Add all ingredients to pan with the exception of dill.
Blend ingredients, bring to boil, and reduce to simmer. Cover and cook zucchini for 20 minutes more, until sauce thickens and zucchini are slightly soft to touch.
Remove from stove and serve with rice, potatoes, or pasta. For a thicker sauce remove zucchini and cook sauce longer until reduces more. Top zucchini and sauce with the chopped fresh dill.
submitted by Lenore Cadwell
Cheese & Apple Hash Browns
2 large apples, peeled, cored and finely chopped, about 1 pound
2 large russet potatoes, about 1 pound, peeled and cut into 1/4 inch cubes
1 medium-size onion, chopped
1 medium-size red bell pepper, seeded and diced
1 Tbs lemon juice
½ cup shredded cheddar cheese, regular or reduced-fat
2 tsp butter or margarine salt & pepper
¼ cup chopped parsley
½ tsp cumin seeds
In bowl mix apples and lemon juice. Set aside. Melt butter in wide nonstick frying pan or wok over medium heat. Add potatoes, onion, and bell pepper. Stir fry until potatoes are slightly brown and tender when pierced. About 15 minutes or so. Add water, 1 Tbs at a time, if pan appears to be dry.
Stir in apples and cumin seeds; stir fry until apples are tender to bite (about 4 or so minutes). Remove from heat and stir in parsley. P ut mixture into serving bowl. Sprinkle with cheese. Season to taste with salt & pepper.
submitted by Lenore Cadwell
2 large russet potatoes, about 1 pound, peeled and cut into 1/4 inch cubes
1 medium-size onion, chopped
1 medium-size red bell pepper, seeded and diced
1 Tbs lemon juice
½ cup shredded cheddar cheese, regular or reduced-fat
2 tsp butter or margarine salt & pepper
¼ cup chopped parsley
½ tsp cumin seeds
In bowl mix apples and lemon juice. Set aside. Melt butter in wide nonstick frying pan or wok over medium heat. Add potatoes, onion, and bell pepper. Stir fry until potatoes are slightly brown and tender when pierced. About 15 minutes or so. Add water, 1 Tbs at a time, if pan appears to be dry.
Stir in apples and cumin seeds; stir fry until apples are tender to bite (about 4 or so minutes). Remove from heat and stir in parsley. P ut mixture into serving bowl. Sprinkle with cheese. Season to taste with salt & pepper.
submitted by Lenore Cadwell
Creamy Potato Leeks Soup (Healthy)
Serves 4
3 Leeks, white part only
1 2/3 cups low-fat cottage cheese, whipped
6-8 celery stalks
1/8 tsp cayenne pepper
3 potatoes
1/8 tsp black pepper
1 cup vegetable broth chopped green onions or chives for garnish
3 cups nonfat milk, or 1½ cups evaporated skim milk and 1½ cups water
Slice vegetables in food processor or cut into thin slices by hand. Sauté vegetables over med. high heat in a nonstick Dutch oven or stainless steel, or enamel soup pot for 10 minutes. Stir occasionally to keep vegetables from sticking and burning. Add broth, cover and cook slowly for about 20 minutes or until vegetables are soft. Puree the vegetables, and then return to the pot. Just before serving add milk and return soup to a boil. Lower flame and stir in cottage cheese and seasonings until cheese melts. Do not boil at this point.
Serve with a garnish of chopped green onions.
Submitted by Cheryl Rowell from The Vegetarian Gourmet
3 Leeks, white part only
1 2/3 cups low-fat cottage cheese, whipped
6-8 celery stalks
1/8 tsp cayenne pepper
3 potatoes
1/8 tsp black pepper
1 cup vegetable broth chopped green onions or chives for garnish
3 cups nonfat milk, or 1½ cups evaporated skim milk and 1½ cups water
Slice vegetables in food processor or cut into thin slices by hand. Sauté vegetables over med. high heat in a nonstick Dutch oven or stainless steel, or enamel soup pot for 10 minutes. Stir occasionally to keep vegetables from sticking and burning. Add broth, cover and cook slowly for about 20 minutes or until vegetables are soft. Puree the vegetables, and then return to the pot. Just before serving add milk and return soup to a boil. Lower flame and stir in cottage cheese and seasonings until cheese melts. Do not boil at this point.
Serve with a garnish of chopped green onions.
Submitted by Cheryl Rowell from The Vegetarian Gourmet
Arugula Pesto
1 bunch arugula, stems removed (about 4 ounces)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.
Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.
Serve the pesto over some freshly cooked pasta or boiled potatoes.
(Found on gourmetsleuth.com)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.
Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.
Serve the pesto over some freshly cooked pasta or boiled potatoes.
(Found on gourmetsleuth.com)
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