Potato

Lamb Stew with Spring Veggies
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Lamb Stew with Spring Veggies

Lyn had been wanting a stew which was unusual for her she is not much of a stew person. Years ago we had made an Irish lamb stew but for the life of us could not remember where we saw it. So we must have look at a dozen recipes and I came up with this which was heavily influenced by Wholefoods. This stew came together easily, simmering on top of the stove for a couple of hours made another day of growling tummies.

Ingredients

  • 3 Tbsp. all-purpose flour
  • 1 tsp. fine sea salt
  • 1/2 tsp. ground black pepper
  • 2 pounds lamb stew meat, cut into 2-inch chunks
  • 2 Tbsp. extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • —
  •  1 1/2 cups chicken broth
  • 1 cup dry white wine
  • 1 Tbsp. dried rosemary
  • 1 Tbsp. dried oregano
  • —
  • 2 cups chopped carrots
  • 1 pound small red or white potatoes, halved or cut into chunks
  • —
  • 1 cup fresh peas or frozen green peas, thawed
  • 2 teaspoons Dijon mustard
  • —
  • 1/4 cup thinly sliced green onions (About 1 scallion)

Double click to enlarge

 How:

Combine flour, salt and pepper in a large bowl or plastic bag. Add lamb and toss to coat well.

Heat oil in a large heavy pot over medium high heat.

If needed working in batches (setting aside first batch in bowl), add lamb and brown on all sides set all lamb aside for a moment. Add the garlic and cook until you smell about 15 seconds to 1 minute.  Add chicken broth, wine, rosemary and oregano. Stir to combine add the lamb and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour.

Stir in carrots and potatoes. Cover and continue to simmer 1 hour longer.

Stir in peas and mustard and simmer 3 to 10 minutes or until peas are just cooked through (frozen peas do not take as long to cook).

Ladle stew into bowls and garnish with green onions.

Lamb and Veggie Stew with bread

Note from Steve: The only thing I might change is using fresh springs of oregano and rosemary and removing the stems after cooking.

Reality check
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Reality check

I am trying to see how I am doing, so far just a few comments not that I expected hundreds this early on or ever, and I am just overwhelmed that I have 67 followers between Facebook and my blog I could not imagine when I began that anyone would be interested in what I cook or write about.

I am learning things everyday about writing recipes, taking pictures, cropping pictures the list goes on….

I need your help.

What I am looking for is how am I doing, any suggestions, what might you like to see, what improvements would you suggests, what should I stop doing? I have so many recipes that I don’t prepare any more but they were/are good, should I share those? I could go on but I won’t….

I am asking is that if possible, would you could you make the comments on the blog site not Facebook, I know it’s an extra click and wait but hey it’s for a friend right. Use the comment section at bottom of recipe and let me know what you think. Exchange ideas to try. Rate the dish if you tried it, there is the “Rate this” section below the Title then others might think to try.

But most importantly I encourage you to enjoy cooking and eating and watching for that smile on someone’s face when they take the first bite and shake their head.

Thanks so much!

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Potato, Canadian bacon, and Spinach Frittata

Eggs for dinner are great and I don’t mean scrambled you got to make a meal of it something that will fill you up. We had been running around all day first time in about 2 weeks that we could spend time on us and we got home from restocking our wine cellar, actually it’s a shelf. I looked at Lyn and she looked at me and she said do you think you could make something like this as she fluttered her eyes, I’m just a sucker for those eyes. I took a look, thought about what I had on hand and soon after we had Potato, Canadian bacon, and Spinach Frittata

Took about 15 minutes prep time and 15 minutes cooking.

Ingredients

  • 3 tablespoons olive oil split 2 for cooking 1 for dressing
  • 2 small russet potatoes (about 3/4 pound), peeled and thinly sliced
  • The whites and some greens of 6-8 scullions sliced thin
  • 9 large eggs
  • Kosher salt and black pepper
  • About 10-ounce frozen chopped spinach (you could thaw and drain of excess water but I did not I was hungry)
  • 4 ounces white Cheddar, grated ( about 1 cup)
  • 6 -8 slices of Canadian bacon cut in quarters or eights.

 Dressing

  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 head red leaf lettuce, torn into bite-size pieces (6 cups)

How

Heat oven to 400° F. Heat 2 tablespoons of the oil in a large oven proof nonstick skillet over medium heat. Add the potatoes and scallions and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.

Meanwhile, in a large bowl, whisk together the eggs, salt and pepper to taste. Mix in the spinach, Cheddar, and ham. (Make sure you break up the spinach so no chunks)

Add the egg mixture to the skillet, shake the pan to settle, and transfer the skillet to oven. Cook until the eggs are set, 12 to 15 minutes.

While that is cooking make your vinaigrette in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and salt and pepper to taste. Add the lettuce and toss to coat. Serve with the frittata. If you want to make it spicy try Trader Joe’s Dijon mustard makes Chinese mustard seem mild.

       whoops forgot to take picture in pan  

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Oven Roasted Steak Fries

I love French fires but all that oil gets to my stomach so I was always looking for an alternative. Rachel Ray gave me the idea I just change it up depending on what else I am cooking. Might as well make them complement my main meal right?

Ingredients

  • 3 medium russet potatoes washed, scrubbed and dried.
    • I have used sweet potatoes are good but they do not keep their firmness.
    • You can use any potato you want, some will work some won’t.
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • Here is where you can change it up, choose
    • A few twist of fresh ground pepper to taste or
    • Herbs de Provence or
    • Crushed Rosemary, Basil and Thyme or
    • Vinegar salt or
    • Cayenne or
    • I think you get the idea, endless

How

Preheat the oven to 450 degrees F.

Leaving peel on, cut the potatoes lengthwise, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and your choice of herbs on the baking sheet and toss to combine. Arrange the potatoes on a baking sheet in a single layer, but evenly spaced so the potatoes aren’t touching. Bake until golden brown and cooked through, about 30 minutes turning over about ¾ through. I have read some recipes that say that if the skin side is on bottom last they come out better but I just spread, bake and turn.

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Spicy Blue Potatoes & Corn Salad.

I wondered why I open the lower frig draw and saw blue or purple potatoes, I’m color blind can’t tell the difference, was Lyn hinting she wanted something different, was she challenging my adventurousness? Then she came to me and said those words I have heard so many times before, “Do you think you could make this?”(from  Isa Chandra Moskowitz). Sure no problem but what will we have with it, soon there was a trip to the meat market and a steak, pork chop and a couple of pounds of ground sirloin later we were headed back to our kitchen. Who would have thought a few potatoes could lead to a trip to the Meat House. New butcher shop we found via LivingSocials so we decided to try it we will compare to Wholefoods quality. Forget about what we have in the freezer this called for fresh meat.

Serves 6

Prep 20 minutes

Total time includes cooling about 45 minutes

Ingredients

  • 3 ears of corn  ( about 2 ¼ cups of frozen kernels)
  • 3 Pounds Blue potatoes, peeled and cut into ½” pieces
  • 3 table spoons red wine vinegar
  • 2 canned chipotles, seeded and mashed into a paste
  • 2 Tbsp. Adobe sauce from the chipotles can
  • 2 tsp. of grape seed oil (I did not have grape seed oil, so olive oil for me)
  • 1 tsp. light agave nectar
  • 2 Tbsp. water
  • ¼ tsp. salt
  • 1 tsp. garlic grated or minced very fine
  • 1 (16 ounce) can pinto beans. Drained and rinsed
  • 2 Tbsp. finely chopped red onion (I did not have red onions but had shallots so I used them)1/4 cup chopped fresh cilantro mixed greens for serving. Smoked paprika (optional)
  • ¼ red bell pepper finely chopped (Steve tweak)

How

Prepare your steamer while you prep the veggies.

First steam the corn about 5 minutes if on cob, about 2 minutes if frozen kernels. Remove the corn from the steamer put aside to cool.

Place the potatoes in the steamer and steam for about 7-8 minutes until tender enough to pierce with a fork, but not falling apart.  Remove and set aside to cool.

In the meantime, preparing the dressing.  Note: I usually just put the ingredients together in a bowl eyeing the measurements but decided to take a picture hence the little bowls that Lyn got me a while back for prepping. In a small mixing bowl stir together the vinegar, chipotles, adobo, oil, agave, water, and salt. Grate in the garlic or add the minced garlic.

When the corn is cool enough to handle, place in a larger mixing bowl pointy side up. Steve Hint: I like to place a small cup or bowl bottom side up inside the bowl and place the flat side on the cob on the bowl bottom making a stand. This makes it easier to run you knife along the corn cob removing the kernels from the cob. Break apart separating kernels. If using frozen corn then all that is done already isn’t it.

Fold in the cooled potatoes, pinto beans, red pepper and red onion (shallot).

Add the dressing and toss to coat. Mix in the cilantro and taste for salt.  You can add the paprika now to taste if you want. Chill until ready to serve on top of some mixed greens

Steve tweak: Instead of steaming the corn on the cob I would grill on the BBQ that would add a smoky flavor and sweeten up the corn little.

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Roasted Vegetables

I love veggies and roasting them is just another way to appreciate them. They make a great side dish and then for leftovers in a frittata or as a salad topper. I usually use spices that I am using in the main dish to bring the two together.

I can’t say what to sue there are so many and most will roast up nicely so experiment away. If you find something that just is great roasted let me know.

 

Roasted Vegetables

Love that carmalization!

Ingredients you’re eyeballing here and you will put more of what you like and according to how many people.

  • 1- Small to medium eggplant pealed on not cut into slightly large than bite size.
  • 3-6 – Green, red, yellow or orange bell pepper quartered or more depending on the size. Also seeded and white web removed.
  • 2-3 – Red or sweet onion quartered
  • ½ head of broccoli flowerets or 1 pound of asparagus cut up slightly larger than bite size pieces
  • 3-5 Carrots
  • 6-15 Whole mushrooms stems removed
  • 10-15 fingerlings potatoes or small red potatoes (If too large just cut in half.)
  • 2-3 Tbsp. Olive oil
  • 2-3 Tbsp. each Dried oregano, basil and rosemary. (Remember use what you used in main meal to bring the flavor together).
  • 1 lemon (optional)

Again the choices are many it’s up to you.

How

Preheat oven to 350 to 400°

Place the vegetables in a roasting pan, drizzle with olive oil, and sprinkle on the herbs, mixed well making sure the herbs get distributed evenly. Now roast for 40-55 minutes. I know it is large span in cooking times but it all depends on what you’re roasting. For my wife the pepper head a few twist of the pepper mill before serving.

 

 

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Big Fat Cod potato pancakes

I don’t eat a lot of potatoes these days but every once in a while they hit the spot. Funny we could go weeks without having them and then it seems every night for a week nothing but potatoes with or in the meal. Could there be some sort of vitamin deficiency that causes these potato cravings. I firmly believe that the body will make you crave what it needs to fix an issue.  Yes the rest of the family thinks I’m a little off too.

 

Big Fat Cod Potato Pancakes

Prep 10-15 minutes

Cook 30-35 minutes

Ingredients

  • 2 large potatoes, peeled and cut in half
  • 1 lbs cod fillets, cubed
  • 1 Tbps.butter
  • 1 Tbpsgrated onion
  • 1 Tbps chopped fresh parsley
  • 1 egg
  • 2-3 Tbps oil for frying (canola, corn, safflower, sunflower, vegetable- all have high smoke point and are good for pan frying)

How

Boil the potatoes in a large pot, remember to start with cold or room temperature water and add potatoes then bring to boil then the outside will not cook faster than the inside. Cook until they are almost tender.

Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain and transfer into to a large mixing bowl. Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Have some kid fun and mold the patties.

Heat oil in a large skillet over a medium-high heat, fry the patties on both sides until golden brown. Drain on paper towels before serving.

All you need now is a vegetable broccoli sound good doesn’t it? A quick homemade tartar sauce mix mayo, and relish together maybe a few red pepper flakes cause I like the heat.

I think next time we will try with sweet potatoes.

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Leftover Night Frittata

Frittata 1

kind of like an egg pizzza

Omelets and frittatas are eaten not only for breakfast, but also as a main dish.  Breakfast for dinner is common at our house at least a few times each month. This is a tough one to write down it has a lot to do with what I have on hand or the craving I am having. I have often wondered what the difference between an omelets and frittatas is, I saw nothing beside a fold and that most of my frittatas end up with a crisp golden brown potato bottom crust.

Thanks to a quick Google search my thinking has been validated.

Google: What is the difference between omelets and frittatas?

Answer: In the strictest sense, the difference boils down to a matter of folding in a filling rather than mixing it in. Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittatas are often served at room temperature, making them perfect for brunches or larger groups.

Omelets or frittata hmmmmmm…

I will start with the basic frittata that I usually make – my wife calls it an omelet.

Leftover Night Frittata

Prep Time: 15-20 minutes maybe slightly more if you par cook the potatoes

Cook Time: 30-40 minutes

 Ingredients:

  • 3-4 potatoes julienned or chop finely – you can blanch the julienned or par boiled the chopped if you want.
  • 1 small onion chopped
  • 1 small red, green, yellow pepper or a mix of what you have on hand.
  • 3-7 raw mushroom minced or chopped roughly (How many depends on size)
  • 1-3 Tbsp. minced fresh parsley leaves or cilantro (save some for garnish)
  • Cheese – you have to eyeball, you will want enough to sprinkle over the omelet but not too heavy.  Usually around ½ cup or so grated.
  • Whatever left over main course you might have meat, fish etc. (optional)
  • 4 Tablespoons butter or olive oil  divide in two
  • 5 or 6 eggs
  • Salt and freshly ground black pepper to taste

How:

Preheat the oven to 350°.

Chop or mince the onions, peppers, mushroom and parsley. Julienned or chop finely the potatoes.

Place 2 Tbsp. butter of oil in a medium-to-large ovenproof skillet, preferably non-stick, and turn the heat to medium.

Add the onions, peppers sauté about 3-5 minutes add the mushroom for another 2-3 minutes.  Remove from pan and set aside.

Reheat the pan adding 2 Tbsp. of butter or oil (I like a mix it browns the potatoes better.) Add the potatoes in a single layer loosely covering the bottom of the pan and cook until they are browning on bottom  this is not covering the bottom like a pie crust  but is giving a good base.

While it’s heating, beat together the eggs, salt, pepper and parsley/cilantro and then mix in the onions, peppers, mushroom.

Gently pour the eggs into the skillet and turn the heat to medium-low. Top with the cheese of choice.  Shake the pan gently over the burner for a minute or to. Cook, undisturbed, for about 8-10 minutes, or until the bottom of the frittata is firm.

Transfer the skillet to the oven and bake, checking every 5 minutes or so, until the top of the frittata is no longer runny, 10 to 20 minutes more.

Garnish and serve hot or at room temperature.

Options

Try without the potatoes cooking the same way, try with different type of potatoes, chopped up meat, bacon pretty much anything you like it is all good.  See great for leftover night.