Rustic potatoes

In an effort to reduce carbohydrates at holiday meals, I look for alternative ways to serve potatoes.  Everyone seems to love a potato as a comfort food, and my family is no different. In the past five years, I have made an effort to try different types and sizes of potatoes to see if they would be disappointed not having the traditional large slices of potato casseroles or baked potatoes.  To my liking, everyone seems to enjoy these smaller roasted potatoes.  I season them differently, but always roast my potatoes in the oven. Personally, I love them.

Here is how I made my potatoes for Easter this year.  The secret is to find very small potatoes.  I used Baby Boomers from the Little Potato Company.  And, they were delicious.

Prepare a small baking sheet with spray Olive Oil and season the potatoes with Kosher salt, freshly ground pepper, parsley flakes, and Italian herb seasoning to taste. I also give the potatoes a spray of the Olive oil as well.

Preheat the oven to 400 degrees.  Roast them for 30 minutes and check half way through to make certain they are evenly roasting.  Delicious and easy !!

In this photo, you can see the size of the potatoes compared to the carrots also prepared at this holiday meal.

Easter green beans

Many of you are not fans of green beans, but I found a recipe that even a green bean hater enjoyed.  I was inspired by the blog Once Upon a Chef and adapted her recipe a bit for my own family this past week. Of course this technique could be tried any time of year, but it is certainly one to remember for those holiday meals.

What I like about the technique is that it starts with French green beans.  That is a special type of very thin green bean, which I am able to find at only some markets. Packaging may say Haricots Verts or Petit green beans.  If you try this recipe with frozen green beans or thick green beans, don’t expect the same result or even worse, your green bean haters will emerge again at the table.

To make the recipe, gather olive oil, red onion, 1-1 1/2 cups water, about 8 ounces of thin green beans, salt and pepper to taste.

Using a saute pan, heat the olive oil and saute the thinly sliced red onions until soft and lightly browned. While they are cooking, clean the ends of the beans and place into the pan when the onions are ready.  Salt and pepper to taste, and continue to stir them until they begin to slightly cook as well.  I probably sautéed them for 3-4 minutes.

Next, add 1/2 cup of the water and continue to cook on medium heat, never leaving the green beans.  This is a dish that needs constant attention.  The object is to continue to cook until the water is gone. Then add more water and continue until all of the water has been cooked through the green beans with no water left when the beans are done.

This technique will take about 8-10 minutes total time.  Test the beans to make sure they are done cooking.  Check to see if they are easily pierced with a fork, and look cooked through, hot, but not limp and watery at all.

Transfer to a serving dish and be amazed at the flavor and seasoning.

Baked Easter carrots

These carrots are perfect any time of year, though I recently prepared them for Easter. I happened to find red carrots at the market, and they seemed to add an extra sweetness to the dish.  I would recommend them highly.

Here is how I prepared the carrots. I used two bunches of red carrots and trimmed the greens down to fit on a baking sheet, after peeling them. I prepared the sheet pan with spray Pam with olive oil and seasoned the carrots to taste with sea salt and black pepper.

Preheat the oven to 400 degrees.  In a sauce pot on the stove, I added 2 tablespoons margarine, 2 tablespoons brown sugar, 1 tablespoon honey, 1/2 teaspoon Italian seasoning, and 1/2 tablespoon balsamic vinegar. Bring up to temperature to melt the margarine and incorporate the ingredients.  Pour over the carrots on the sheet pan.

Bake for 30 minutes until tender.  I checked them and rotated them after 20 minutes.  If the carrots are very thick, they could be sliced again to help with the roasting time.

These were very tasty served with our Easter ham.

Sauteed fresh corn and zucchini

A week ago, I wanted to serve fresh corn again for dinner since it has been so tasty this year.  My husband loves fresh corn season, and sometimes I don’t feel like corn on the cob. So, I found a recipe for a saute which was simply delicious.

I used margarine instead of the butter in the dish, and it was perfect. It took about ten minutes to prepare and was a wonderful side dish for chicken that evening.  I highly recommend making this dish with fresh corn.

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Here is a recipe that I adapted from allrecipes.com from this summer.  Gather these ingredients:  1/2 stick butter, 1/2 cup diced white onion, 2 cups chopped zucchini, 3 ears of fresh corn with kernels removed, salt and pepper to taste.

Heat the margarine in a large skillet on the stove and cook the onion first.  Add the zucchini next and cook about 5 minutes.  Finally, add the corn, salt and pepper and cook for another 4 minutes until hot for serving immediately. This was a delicious side dish to serve with any meat entree.

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rosemary potatoes

I love the taste of fresh rosemary and decided to use some from my garden for these potatoes.  They were delicious.  If you have fresh parsley from the garden as well, that would also compliment the taste of this dish.

To make these potatoes, I used my electric skillet, but they can also be prepared on the stovetop.  I used seven small red potatoes, olive oil, black pepper, about 2 tablespoons fresh rosemary, crushed garlic, and some chopped prosciutto.

First, I parboiled the potatoes for about 20 minutes.  I chilled the potatoes earlier in the day and then diced the potatoes.  Then, I browned the chopped prosciutto in the skillet with a tablespoon of oil and the flavors.  Then, I added the potatoes.

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I cooked them until they lightly browned, and then added some diced red pepper, grated Parmesan to taste and some fresh or dried parsley to taste.

These potatoes could be used to accompany eggs for breakfast or any meat or fish dish for dinner.  Excellent taste and flavor.

 

Meatless stroganoff

Here is a recipe for your next meatless Monday dinner schedule.  If you like mushrooms, this tasty stroganoff is full of flavor and is also very easy to prepare. This recipe could also be a hit for your next buffet or casserole night with friends.  Simple to make and very creamy and a favorite of the men in the crowd.

Gather these ingredients:  8 ounces of egg noodles, 1 tablespoon olive oil, 2 tablespoons margarine, 2 packages of white button mushrooms or other favorite mushrooms, minced garlic, dried thyme, sweet paprika, sea salt, ground black pepper, 2 tablespoons flour, 1 1/2 cups chicken broth, 1 cup sour cream, and dried parsley flakes.

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Begin by cooking the noodles according to the directions on the bag.  Drain and reserve for the next steps.  Heat olive oil and only 1 tablespoon margarine in a large open skillet.  Add sliced mushrooms and cook for about 4-6 minutes. Stir in garlic and the next four ingredients. Next, add the flour and another tablespoon margarine and cook for about 1 more minute.  Add chicken broth and mix well, bringing the entire mixture to a boil. Cook for 5-7 minutes and remove from the heat.  Add sour cream and stir.  Mix in the noodles or serve over the noodles garnished with dried parsley flakes.  If taking to a casserole party or serving on a buffet, place into a warm casserole dish or a chafing dish to keep the stroganoff heated.

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marmalade carrots

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Spring vegetables bring a delicious excitement to any dinner plate.  I am encouraged by their fresh taste to begin planting my summer vegetable garden.  Colorful carrots are some of my favorites.  This recipe highlights their beauty with a spectacular glaze.

This recipe is super easy to make and compliments grilled chicken.  I often serve the carrots with fluffy rice, as the glaze is very tasty mixed together.

To prepare the carrots:  Select 4-5 medium-sized colorful carrots.  Peel and cut into bite-sized slices. Boil on the stove top for 12-14 minutes until tender.  Meanwhile, in a separate saucepan, add these ingredients:

2/3 cup orange marmalade, 3 tablespoons brown sugar, 2 tablespoons margarine, and 1 teaspoon maple extract.  Cook until thickened for about 6-8 minutes and then add 1/3 cup sliced almonds.

Drain the carrots and add the glaze. Mix well and serve.

 

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