Serves 6. Takes 30 minutes.
Soup:
6-8 baking potatoes (3 1/2 pounds) baked and cooled
2 tbsp olive oil
1 large yellow onion, sliced into short strips
3 cloves garlic, minced
1/2 tsp fennel seeds, crushed
1 tsp dried thyme
1/2 tsp dried rubbed sage
1 tsp salt
Plenty of fresh ground black pepper
1/4 cup dry white wine or more broth
4 cups veggie broth
4 cups kale, torn into bite-size pieces (about 6 leaves, rough stems removed)
1/4 cup plain soy milk
Potato wedges:
2 heaping tbsp coarse cornmeal
1/4 tsp dried thyme
1/2 tsp paprika
Generous pinch of salt
2 cloves garlic
Olive oil
Once your potatoes are baked and cool enough, preheat a soup pot and saute the onion in olive oil over medium-high heat until good and brown, about 12 minutes.
Slice baked potatoes in half lengthwise. Reserve three of the halves to make the wedges. Slice the rest into 3/4 inch chunks.
Once the onions are browned, add the garlic, fennel, thyme, sage, black pepper, and salt. Cook for 2 more minutes and then add the wine to deglaze the pan. Add the chunks of potatoes and the broth, cover and lower the heat a bit to bring to a low boil. Mix in the kale. Cover and cook for 15 to 20 minutes more.
Slice the reserved potato halves lengthwise. Preheat a heavy-bottomed skillet over medium0high heat. Combine all ingredients for the wedges, except the oil, on a plate.Wet the wedges and dredge them in the cornmeal mixture.
Lightly coat the skillet with oil. Cook the potatoes on each side for about 4 minutes, or until golden and crispy. Spray with oil as you alternate cooking sides. The soup should be done by this point. Use a potato masher to mush up about half of the soup, add the soy milk, and mix.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Saturday, August 9, 2008
Lemony Roasted Potatoes
Serves 4 to 6. Takes 55 minutes.
2 1/2 pounds Russet potatoes
1/3 cup olive oil
6 cloves garlic, chopped fine
1/2 cup fresh squeezed lemon
1 cup veggie broth
2 tsp dried oregano
2 tsp salt
2 tsp tomato paste
Freshly ground black pepper
Preheat the oven to 375 degrees. Peel potatoes and slice in half lengthwise, and slice each half into wedges no more than 3/4 inch thick.
In a large, deep baking pan (at least 10 x 17 inches or bigger, combine the olive oil, garlic, lemon juice, veggie broth, oregano, salt and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground black pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil, place in oven and bake for 30 to 35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir in the potatoes, place the cover back, and return the pan to the oven.
Uncover the pan one last time, stir the potatoes again, and bake, uncovered, for an additional 15 to 20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges. Sprinkle with chopped fresh parsley and more dried oregano before serving.
2 1/2 pounds Russet potatoes
1/3 cup olive oil
6 cloves garlic, chopped fine
1/2 cup fresh squeezed lemon
1 cup veggie broth
2 tsp dried oregano
2 tsp salt
2 tsp tomato paste
Freshly ground black pepper
Preheat the oven to 375 degrees. Peel potatoes and slice in half lengthwise, and slice each half into wedges no more than 3/4 inch thick.
In a large, deep baking pan (at least 10 x 17 inches or bigger, combine the olive oil, garlic, lemon juice, veggie broth, oregano, salt and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground black pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil, place in oven and bake for 30 to 35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir in the potatoes, place the cover back, and return the pan to the oven.
Uncover the pan one last time, stir the potatoes again, and bake, uncovered, for an additional 15 to 20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges. Sprinkle with chopped fresh parsley and more dried oregano before serving.
Herb Scalloped Potatoes
Serves 4. Takes one hour.
2 pounds white potatoes (3 average size), scrubbed, sliced into 1/8 disks
3/4 cup veggie broth
1/2 cup unsweetened soy milk
1 tbsp olive oil
3 cloves garlic, minced
3 tbsp flour
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp paprika
1/2 tsp salt
Several pinches fresh ground pepper
Preheat oven to 400 degrees. Lightly grease 9 x 13 inch glass baking dish.
Layer the potatoes in the pan, allowing them to slightly overlap. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by one quarter of each potato slice.
Pour most of the vegetable broth over the potatoes, reserving about 3 tbsp. Pour the soy milk and drizzle the olive oil over potatoes, making sure to coat each one. If you need to use a little more than 1 tbsp, that is okay.
Scatter the minced garlic over everything, then sprinkle 2 tbsp of flour over the potatoes. Drizzle the remaining veggie broth so it gets moist. Then sprinkle the last tbsp flour, herbs and salt.
Cover loosely with aluminum foil and bake for 35 minutes. Uncover and bake an additional 15 minutes.
2 pounds white potatoes (3 average size), scrubbed, sliced into 1/8 disks
3/4 cup veggie broth
1/2 cup unsweetened soy milk
1 tbsp olive oil
3 cloves garlic, minced
3 tbsp flour
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp paprika
1/2 tsp salt
Several pinches fresh ground pepper
Preheat oven to 400 degrees. Lightly grease 9 x 13 inch glass baking dish.
Layer the potatoes in the pan, allowing them to slightly overlap. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by one quarter of each potato slice.
Pour most of the vegetable broth over the potatoes, reserving about 3 tbsp. Pour the soy milk and drizzle the olive oil over potatoes, making sure to coat each one. If you need to use a little more than 1 tbsp, that is okay.
Scatter the minced garlic over everything, then sprinkle 2 tbsp of flour over the potatoes. Drizzle the remaining veggie broth so it gets moist. Then sprinkle the last tbsp flour, herbs and salt.
Cover loosely with aluminum foil and bake for 35 minutes. Uncover and bake an additional 15 minutes.
Samosa Stuffed Baked Potatoes
Makes 8 potato halves. Takes 20 minutes after taters are baked.
4 large Russet potatoes, scrubbed baked and cooled
1/4 cup unsweetened soy milk or vegetable broth
3 tbsp peanut oil
1 tsp yellow mustard seeds
1 tsp coriander seeds, crushed
1 small yellow onion, cut into a small dice
1 medium-size carrot, cut into a small dice
2 cloves of garlic, minced
2 tsp grated fresh ginger
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 cup frozen peas, rinsed
juice of 1/2 lemon
Slice cooled potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the skin. Mash the potatoes with soy milk and set aside the skins.
Preheat the oven to 400 degrees.
Heat the peanut oil in a large skillet over medium-high heat. Add the mustard and coriander seeds. The mustard seeds should begin to pop; if they don't pop in a minute or two, turn the heat up. Let the seeds pop for about a minute (put a lid on them so you don't get splattered), add the onions and carrots, and saute for 7 to 10 minutes, until the onions begin to brown.
Add the garlic and ginger, and saute for a minute more. Add the cumin, turmeric and salt with a splash of water, stir well, then add the potatoes, mixing everything well. Add a little extra water if it looks too dry. Cook until the potatoes are heated through, then add the peas and cook until those are heated through. Add the lemon juice to taste and stir to incorporate.
Brush the inside of the potato skins with la little bit of oil. Then scoop the filling into the skin, pressing gently to hold the filling in place. Line the potato halves on a baking sheet and bake for 20 minutes.
4 large Russet potatoes, scrubbed baked and cooled
1/4 cup unsweetened soy milk or vegetable broth
3 tbsp peanut oil
1 tsp yellow mustard seeds
1 tsp coriander seeds, crushed
1 small yellow onion, cut into a small dice
1 medium-size carrot, cut into a small dice
2 cloves of garlic, minced
2 tsp grated fresh ginger
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 cup frozen peas, rinsed
juice of 1/2 lemon
Slice cooled potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the skin. Mash the potatoes with soy milk and set aside the skins.
Preheat the oven to 400 degrees.
Heat the peanut oil in a large skillet over medium-high heat. Add the mustard and coriander seeds. The mustard seeds should begin to pop; if they don't pop in a minute or two, turn the heat up. Let the seeds pop for about a minute (put a lid on them so you don't get splattered), add the onions and carrots, and saute for 7 to 10 minutes, until the onions begin to brown.
Add the garlic and ginger, and saute for a minute more. Add the cumin, turmeric and salt with a splash of water, stir well, then add the potatoes, mixing everything well. Add a little extra water if it looks too dry. Cook until the potatoes are heated through, then add the peas and cook until those are heated through. Add the lemon juice to taste and stir to incorporate.
Brush the inside of the potato skins with la little bit of oil. Then scoop the filling into the skin, pressing gently to hold the filling in place. Line the potato halves on a baking sheet and bake for 20 minutes.
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