Category Archives: potatoes

Sonja’s Cheeseburger Soup

This recipe was given to me by my amazing friend Krista.  She says when she shares this recipe with other people they love it…kids too!  Krista makes her soup with ground chicken and chicken broth.  I made the ground beef version.  Everyone in our house gobbled it up! Who knew that adding ketchup and mustard to a soup would be so good! A perfect soup on a cold night.  



1 lb lean ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 teaspoons garlic
3 cups beef broth
2 cups diced potatoes
1 teaspoon basil
3 tablespoons butter
1/4 cup flour
1 1/2 cups milk
2 cups shredded cheddar cheese
1/4 cup ketchup
2 tablespoons mustard

1.  Brown together ground beef, onions, celery and carrots until ground beef is cooked and the vegetables are tender.
2.  Stir in beef broth, potatoes and basil.
3.  In a small saucepan melt butter.  Whisk in flour and slowly add milk until thickened. Stir in cheddar cheese, ketchup and mustard. Add to soup.
5.  Serve with a crusty French loaf.  Garnish with chopped pickles.


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Marinated Sweet Potatoes and Broccoli

This is a great cold salad! I had salmon tonight with this amazing salad as a side. This recipe is taken from “The New Moosewood Cookbook” by Mollie Katzen.  Instead of the walnut oil, I used olive oil and I used the red wine vinegar instead of the raspberry vinegar. When I make this again I will try adding the toasted chopped pecans to sprinkle on top.  Easy to make and super good!



Yield: about 6 servings
15 to 20 minutes to prepare
at least 2 hours to marinade

3 medium-sized sweet potatoes or yams (1 1/2 to 2 lbs)

MARINADE:
1/2 cup walnut oil (if unavailable, use olive oil)
1 large clove garlic, minced
3 Tbs. lemon juice
2 Tbs raspberry vinegar (if unavailable, use red wine vinegar)
1 to 1 1/2 tsp. salt
1 Tbs. dry mustard
1 Tbs. honey
freshly ground black pepper

1 large bunch broccoli (1 to 1 1/2 lbs), cut into small pieces

OPTIONAL GARNISHES:
Thin slices of green apple
Chopped, toasted pecans

1. Peel the sweet potatoes, cut them in halves or quarters, then into thin slices.  Put them up to cook, either on or over boiling water (in a steamer).  Meanwhile, prepare the marinade.
2. Combine the marinade ingredients in a medium-large bowl.  As soon as the sweet potato slices are tender, add them, still hot, to the marinade.  Mix gently.
3. Steam the broccoli until bright green and just tender.  Rinse under cold running water and drain completely.  Lay the broccoli spears carefully on top of the salad.  Cover tightly and marinate for several hours.
4. Within 15 minutes of serving, mix in the broccoli from on top.  Serve garnished with thin slices of green apple and chopped, toasted pecans. 

Oven Fries

Other then the fry truck by our cottage, these are the best fries ever! Take care to cut the potatoes into even wedges so that all of the pieces will cook at about the same time.  Whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy-duty.  The intense heat of the oven may cause lighter pans to warp.  This recipe was taken from Cook’s Illustrated “The New Best Recipe”.

3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 10 to 12 even wedges
5 tablespoons vegetable or peanut oil
Salt and ground black pepper

1.  Adjust an oven rack to the lowest position; heat the oven to 475F.  Place the potatoes in a large bowl and cover with hot tap water; soak 10 minutes.  Meanwhile, coat an 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoons of the oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper, set aside.
2. Drain the potatoes.  Spread the potatoes out on a triple thickness of paper towels and pat thoroughly dry with additional paper towels.  Rinse and wipe out the now-empty bowl; return the potatoes to the bowl and toss with the remaining 1 tablespoon oil.  Arrange the potatoes in a single layer on the prepared baking sheet; cover tightly with foil and bake 5 minutes.  Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15 to 20 minutes, rotating the baking sheet after 10 minutes.  Using a metal spatula and tongs, scrape to loosen the potatoes from the pan, then flip each wedge, keeping the potatoes in a single layer.  Continue baking until the fries are golden and crisp, 5 to 15 minutes longer, rotating the pan as needed if the fries are browning unevenly.
3.  Transfer the fries to a second baking sheet lined with paper towels to drain.  Season with additional salt and pepper to taste and serve immediately. 
Serves 3 to 4

Hearty Vegetable Stew

This recipe was so flavourful for a vegetable stew. My husband thought next time I should throw in some chicken. I guess you could, but the vegetables alone make a nice filling meal. The portobello mushrooms add a nice meaty flavour. It is necessary to remove the gills on the underside of each portobello cap, as the flavour and color of the stew will turn muddy. This recipe was taken from Cook’s Illustrated – The Best Light Recipe.





2 medium onions, minced
1 medium celery rib, minced
1 medium carrot, peeled and minced, plus 4 large carrots (about 1 pound), peeled, halved lengthwise, and cut into 1-inch lengths
1 teaspoon olive oil
Salt
9 medium portobello mushrooms (about 1 1/4 pounds), stems discarded, gills removed, caps halved and then sliced 1/2 inch thick
10 ounces white mushrooms, wiped clean, stems trimmed and mushrooms halved
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon minced fresh rosemary, or 1/2 teaspoon dried rosemary
1 teaspoon fresh minced thyme leaves, or 1/2 teaspoon dried thyme
1/2 cup dry white wine
4 cups low-sodium vegetable broth
1 1/2 to 2 cups water
1 (14.5 ounce)can diced tomatoes
2 bay leaves
1 1/2 pounds red potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 cup frozen peas, thawed
1/4 cup minced fresh parsley
1 tablespoon balsamic vinegar
Ground black pepper


1. Combine the onions, celery, carrot, oil and 1/2 teaspoon salt in a large Dutch oven.  cover and cook over medium-low heat, stirring often, until vegetables are softened, 8 to 10 minutes.
2.  Add the portobello and white mushrooms.  Increase the heat to medium-high and cook until all the liquid they release has evaporated, about 10 minutes.  Stir in the garlic, rosemary, and thyme and cook until fragrant, about 30 seconds.  Stir in the wine, scraping up any browned bits; cook until the wine has reduced by half, about 2 minutes.
3.  Add the broth, 1 1/2 cups of the water, tomatoes with their juices, bay leaves, and potatoes.  Bring to a boil over medium-high heat; partially cover, reduce the heat to medium-low, and simmer until the stew is thickened and flavorful, about 1 hour.  If the stew seems too thick, add the remaining 1/2 cup water. 
4.  Off the heat, stir in the peas; cover let stand until the peas are hot, about 4 minutes.  Stir in the parsley and vinegar, and discard the bay leaves.  Season with salt and pepper to taste.  Serve immediately. 

Chicken Pot Pie

I make this recipe all the time.  It is one of my main staples that I make about twice a month. I have made this recipe at the cottage and I used a 2.8L casserole dish. The casserole dish worked, but some of the filling did spill over. It is best to use the 3L dish as suggested. I sometimes make the filling ahead of time and I add the puff pastry top just before cooking. This recipe is taken from “The Best of the Best and More” by The Best of Bridge.




1/4 cup butter
1/4 cup flour
salt & pepper to taste
2 Tbsp. finely chopped onion
3 cups chicken broth
2 carrots, chopped in small pieces
2 celery stalks, chopped in small pieces
2 potatoes, cubed in small cubes
3 cups sliced mushrooms
2 Tbsp. butter
1/2 cup peas
3 cups cooked & diced chicken
Pastry to cover 3-Qt. (3L) casserole or frozen puff pastry dough

1. Melt butter in large saucepan over medium heat. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly, until smooth and thickened. Add carrots, celery and potatoes. Cook until fork tender. 
2. In a small frying pan, cook the mushrooms in butter. Add mushrooms, peas and chicken to vegetable mixture. Mix well and pour into large casserole. Cover with rolled pastry and slash to allow steam to escape. 
3. Bake in preheated 400F (200C) oven for about 45 minutes, or until pastry is golden. If pastry becomes too brown, cover loosely with foil.