Potato Latkes

 

Crisp on the edges with a tender center. I served with Indian Curried Chili with Potatoes 1/25/2024 Label: chicken and added chopped, fresh cilantro, chopped scallions and yogurt spiked with Sriracha. Another winner dinner! Maybe frozen: arrange in a single layer once cooled on a baking sheet and freeze. Once frozen wrap tightly and freeze. Defrost in the refrigerator and reheat in a lightly buttered skillet. Makes about 10 latkes (3-inches each).

Ingredients:

• 2 large russet potatoes, peeled
• 1/4 cup flour
• 1/2 medium onion, peeled
• 1 teaspoon baking powder 
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg

Directions:

Grate the potatoes and onion on the large holes of a box grater. Transfer the mixture to a cotton dish towel and squeeze as much liquid out as possible.

In a large mixing bowl, whisk together the flour, baking powder, salt and pepper. Then whisk in the egg.

Add the squeezed potatoes and onion and stir until evenly coated with batter.

Heat a large skillet over medium-high heat and add 1/4 cup oil.

Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time. Press with spatula to form disks. 

Fry 4-5 minutes till golden brown, then flip and fry 3-4 minutes or until golden brown.

Transfer to paper towel lined plate and sprinkle with salt.

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Indian Curried Chili with Potatoes

 I had 2 cups chicken stock to use up in frig and found this recipe from Rachel Ray. She does a good job with dishes with a lot of flavor. She served over oven fries; I think I will use any roasted potato on hand and perhaps try rice another time. Top off with scallions, spiked yogurt and chopped cilantro. 6 servings

Ingredients:

• 2 tablespoons EVOO
• 2 pounds ground chicken
• 2 large garlic cloves, minced
• jalapeno pepper, finely chopped, how much depends how hot
• 1 onion, finely chopped
• 1 inch ginger root, grated or finely chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• salt and pepper to taste
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 1 cup plain Greek yogurt
• 2-3 tablespoons Sriracha
• potatoes of choice
• fresh cilantro, chopped
• scallions, chopped

Directions:

Heat the EVOO in a large skillet over medium-high heat. Add the ground chicken, then crumble and brown. 

Add the garlic, onion, chili, ginger, chili powder, coriander, cumin, turmeric, salt and pepper. Cook for 5 minutes.

Add the tomato paste and stir a minute more. Add the stock and simmer for 20 minutes. 

Combine the yogurt and Sriracha.

Serve the chili with potatoes, yogurt, cilantro and scallions.

Chicken Curry with Potatoes

 

I typically have roasted potatoes, from the various roasted potatoe recipes on the blog, in the freezer. They are packaged in individual packets for 2. Pull them out, unthaw and reheat in the toaster oven. This recipe calls for the potatoes cooked in the sauce, and since I was going to freeze the extras; I decided to use the frozen roasted potatoes as needed. After reading the reviews, I also added cooked rice. I placed the curry in a heated bowl and then the roasted potatoes and rice along the top side, rather than mixing into the curry. 

Ingredients for Marinade:

• 1 cup heavy cream, I had only about 1/2 cup so made up with coconut milk, some reviews used 1 cup coconut milk, since the curry calls for just 1 cup and you will utilize the whole can
• juice of 1 lime
• 1 tablespoon coriander, recipe called for cardamom, I did not have
• 1 tablespoon cumin
• 1 tablespoon turmeric
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes, I am sure you could use breasts

Directions for Marinade:

Mix together the cream, coconut milk,lime juice, coriander, cumin turmeric, black pepper and salt. Add chicken and toss to coat. Refrigerate 2-4 hours.

Ingredients for Curry:

• 1 tablespoon ghee, recipe called for grapeseed oil
• 1 large yellow onion, diced
• 1 jalapeno, diced, I used 1/2 and did not take seeds out
• 2 garlic cloved, minced
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 pound Yukon gold potatoes, 1-inch dice, see beginning notes
• 28-ounce can diced tomatoes
• 1 tablespoon tomato paste
• 1 cup chicken stock
• 1 cup coconut milk, see notes above, I used remaining after adding to marinade
• 1/2 cup fresh cilantro, chopped
• Perfect Oven Rice Label: rice 1/6/2024 (makes 4 portions)

Directions for Curry:

Heat the ghee in a large skillet over medium heat. Add onions, jalapeno and garlic and cook until soft, 8-10 minutes.

Add cumin, ginger and salt and cook until fragrant, about 1 minute.

Add the potatoes (see notes), tomatoes, tomato paste, and chicken stock. Stir to combine.

Raise the heat to high and bring mixture to a boil, then lower to simmer for 5 minutes. 

Add the chicken and all the marinade. Cook covered for 20-25 minutes. If cooking with potatoes, check for them being easily pierced. 

Stir in the remaining coconut milk and cook until sauce is slightly thickened, another 10 minutes. 

Sprinkle with cilantro and adjust salt and pepper.

Portion in bowls. See notes for potatoes and rice.

Note to self: Instead of potatoes or rice. Serve with bow tie gluten-free pasta and Savory Mushrooms (blog: 01/15/2025 label: vegetable). Mix in with the cooked pasta and then serve with the curry.

Easy Tex-Mex Chicken and Rice

 

Courtesy of Ree Drummond Food Network. Yet another rotisserie chicken recipe.

Ingredients:

• 1 tablespoon EVO
• 2 garlic cloves, chopped
• 1/2 onion, diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt and pepper
• 1/4 teaspoon ground turmeric
• 1 15-ounce can tomato sauce
• 1 10-ounce can tomatoes and green chili
• 3 cups shredded rotisserie chicken
• 1 cup long grain rice, cooked to package directions
• 1 1/2 cup grated pepper jack cheese
• fresh cilantro, chopped, for serving

Directions:

In a deep dish skillet, heat the olive oil over medium-high heat. Add the garlic, onion, chili powder, cumin, red pepper flakes, salt, pepper and turmeric. Cook, stirring often, until onion is softened and spices are toasted. About 3 minutes.

Pour in the tomato sauce, diced tomatoes and green chilies and the chicken. Stir and cook 5 minutes. Add the cooked rice and sprinkle cheese on top. Turn to low.  Cover lid and allow cheese to melt completely.

Garnish with cilantro. I served with tortilla chips.

Dump Spinach and Artichoke Dip

 

Everything goes into a baking dish and straight into the oven all at once-even the frozen spinach and artichokes. Finish the dish with panko and a quick run under the broiler. Serve with sturdy chips or baguette slices.

Ingredients:

• 2 tablespoons EVO
• 2 heaping cups frozen artichoke quarters
• One 8-ounce cream cheese
• 2 heaping cups frozen chopped spinach
• 1 cup Havarti cheese, grated
• 1 cup mozzrella, grated
• 1/4 cup heavy cream
• 1/3 cup mayonnaise
• 1 garlic clove, grated
• crushed red pepper to taste
• 1/4 cup Parmesan cheese, grated
• 1/4 cup panko

Directions:

Preheat oven to 400-degrees.

Drizzle a 2-quart baking dish bottom with EVO.

Scatter the articokes over the oil, set the cream cheese in the center and top with the spinach.

Sprinkle the havarti and mozzarella and top with heavy cream, mayonnaise, crushed red pepper and garlic.

Sprinkle with Parmesan.

Bake until browned and bubbling, 33-36 minutes.

Preheat the broiler.

Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth.

Sprinkle with panko and broil about 1 minute.

Lemon Blueberry Bread

 

Courtesy of Trisha Yearwood on Food Network. This is a winner!

Ingredients for Loaf Bread:

• 5 tablespoons unsalted butter, melted, plus more for greasing loaf pan
• 1 cup fresh blueberries
• 1 1/2 cups plus 2 tablespoons flour
• 1 cup sugar
• 2 eggs
• 1 lemon, zested and juiced
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup pecans

Ingredients for Glaze

• 1 lemon, juiced
• 1/4 cup confectioners' sugar

Directions for Loaf Bread:

Preheat oven to 350-degrees. Grease a loaf pan with butter.

Toss the blueberries in 2 tablespoons of the flour in medium bowl and set aside.

Beat together the butter, sugar, eggs, lemon zest and lemon juice in bowl of an electric mixer.

Sift together the remaining 1 1/2 cups flour, baking powder and 1 teaspoon salt.

Add the flour mixture and milk to butter mixture in alternating batches, beginning and ending with the flour. 

Fold in the pecans and blueberries.

Pour batter into the prepared pan and bake for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. 

Cool for 10 minutes and turn out onto cooling rack.

Directions for the Glaze:

Stir together 2 tablespoons juice with confectioners' sugar in small bowl until smooth.

Drizzle glaze over top of loaf while still warm.

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Sausage Stuffed Mushrooms

 

Courtesy of Ina Garten. I used small portebella stuffing mushrooms. They are cooked in a low oven for 50 minutes, so plan accordingly.

Ingredients:

• 16 extra large white mushrooms
• 5 tablespoons EVO
• 2 1/2 tablespoon sherry vinegar
• 3/4 pound sweet Italian sausage
• 6 scallions, minced
• 2 garlic cloves, minced
• 2/3 cup panko
• 5 ounces mascarpone cheese
• 1/3 cup Parmesan, grated
• 2 1/2 tablespoons fresh parsley, minced
• salt and pepper

Directions:

Preheat oven to 325-degrees.

Remove stems form the mushrooms and chop them finely. Set aside.

Place the mushroom caps in shallow bowl and toss with 3 tablespoon of EVO and the sherry vinegar. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skille over medium heat. Add the sausage and cook for 8-10 minutes, breaking up as it cooks. Stir until completely browned.

Add the chopped mushroom stems and cook 3 minutes. Stir in scallions and garlic and cook another 2-3 minutes.

Add the panko and combine and finally the mascarpone and continue cooking until melted. 

Off the heat add the Parmesan, parsley, and salt and pepper to taste. Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange in a single layer to in pan to hold all the mushrooms snuggly.

Bake for 50 minutes until browned and crusty.

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