Tag Archives: Potato

Greek Yogurt Extravaganza

17 Apr

 

This week I gave in to my deep love for greek yogurt.  If you haven’t used it in recipes, you’re missing out.  Besides the obvious parfait and breakfast uses, it’s a great, healthy substitute in many recipes that use mayo or sour cream.  I decided to search for a recipe that involved both salmon and greek yogurt.  My main gal, Martha Stewart, came through for me with a recipe for Roasted Salmon and Herbed Yogurt.  With that recipe in mind, I thought asparagus would be a good side dish, and heck why not use greek yogurt with the asparagus as well.  A quick google search, and I decided to go with an asparagus soup.  I modified a recipe from whole foods for Creamy Spring Asparagus Soup substituting greek yogurt for sour cream.

The two dishes were relatively simple, but for timing I enlisted my favorite sous-chef.

IMG_0928

Chris as given the task of snipping parsley and dill from our potted patio herbs, and then chopping them into tiny bits.IMG_0933

He then mixed the herbs in with our greek yogurt of choice, Fage.

IMG_0932

Meanwhile, I chopped the light green and white parts of our gigantic leek, and then browned the pieces in a bit of butter.

IMG_0934

While the leek browned, I peeled and chopped a yukon gold potato into one inch strips.

IMG_0935

After about ten minutes, I added the potatoes and chicken broth to the leeks, and brought the liquid to a boil.

IMG_0936

I then reduced the heat, added the chopped asparagus, and let the mixture simmer until everything was nice and tender.

IMG_0937

While the soup simmered, Chris mixed together the herbs, greek yogurt, dijon, salt and pepper.

IMG_0938

Everything for the salmon was ready long before the soup, so Chris stuck the yogurt mixture in the fridge and relaxed while I prepped the blender.  I had some time to spare, so I improvised and chopped a bit of garlic for the salmon.

IMG_0940

With approximately 10-15 minutes to go on the soup, Chris placed the salmon in a baking pan, covered in the herbed yogurt sauce, and topped it off with chopped garlic.  He couldn’t resist giving our three cats a taste of raw salmon.  They are definitely sushi lovers like their mama and papa.

IMG_0942

Once the potatoes and asparagus were tender, I poured the mixture into a big blender and set it to purée.  Chris finished off the purée and then complained about how tightly I put on the top to the cat rubbing up against his legs looking for more delicious, raw fish.

IMG_0944

Once pureed to our satisfaction, I poured the soup back into the pot and brought it to a boil.  The timer sounded for the salmon just as I finished the soup.  Could we have actually timed everything perfectly tonight?  Unfortunately, no.  Chris cut into the salmon and found it still a bit raw in the center after 15 minutes at 450.  We had to stick the salmon back in the oven for another 10 minutes, and that was even a bit too much.  It amazes me how quickly fish goes from undercooked to overcooked.

IMG_0948

Before realizing the salmon needed more time, I had spooned the soup into bowls, and topped it with croutons, parmesan, and freshly ground black peppercorn.  Not wanting our soup to get cold, we finished it off while the salmon baked.  It was absolutely delicious!  I loved the flavor and texture, and the topping I improvised was perfect.  It tasted like spring in my mouth.

IMG_0951

When the salmon finished, we cut a small portion for us each, added a bit of lemon, and sat down to finish the latest Game of Thrones episode.  The salmon was delicious.  I always worry about salmon tasting fishy, but it didn’t at all.  The garlic roasted perfectly on top, and was a great addition.  The herbed yogurt was fresh and moist.  Overall a fantastic dish, and I’m sure it would have gone great with the asparagus soup.

IMG_0945

My Very First Thanksgiving Dinner

20 Jan

This past year Chris and I offered to give my mom a break and make Thanksgiving dinner for the family.  Thanksgiving with my family is usually small (just the immediate family).  We spend the day snacking on appetizers and playing games.  My mom pops in and out of the game while cooking dinner.  Mom’s dinner varied slightly over the years, but it was always delicious.  The staples of the dinner were turkey, potatoes, stuffing, gravy, green bean casserole, and pie.  This year I kept the spread the same, but changed the recipes to add my own twist on the evening.
6C4B9EE6-8BA6-4022-91DF-CDD685260FAB

My sister, Heather, and my boyfriend, Chris, were the perfect helpers for the day.  Heather chopped like a pro and Chris took charge of the turkey and dessert.  They both chipped in and helped out when needed, and delegation was super easy with my 5 page plan right in front of me.  The plan included guidelines for timing, ingredients, materials, and step by step instructions.

629F7EF1-1F91-45D6-BAE6-50C5661AE951

As you can see, the type A side of my personality was in full force.

9F1FAB4D-C471-4799-A3AE-B473A26F5BBE

The menu consisted of a herb butter turkey and gravy, creamy cheesy potatoes, crispy shallot and green bean casserole, herb bread vegetarian stuffing, and pumpkin pie.  It was hard work, but the day went flawlessly and everyone really enjoyed the meal.  Here’s to many more years of good food and good times with family!  Scott and James – We missed you this year.  Hopefully you’ll be chipping in and enjoying the dinner with us again soon!

A68B3729-4DF3-4139-A807-3B407570162E

Un Mélange: Making It Work On The Weekends

22 Oct

The Fruits of My Labor

(Chris was sick today, so I was on my own in the kitchen)

I always find that no matter how much I plan, something gets in the way of at least one or more meal for the week, leaving a mix of food that will spoil if not used.  My solutions this weekend – firing up the oven, and diving into my Flat Belly Diet Cookbook.  The result was an odd, but delicious mixture of food.  Above you’ll find (clockwise starting at your bottom left) spicy peanut sauce, broiled curry chicken satay, cucumber relish, and roasted potatoes with tomatoes.

Peanut Sauce: Peanut butter (surprise, surprise), coconut milk, cayenne, lime juice, soy sauce, brown sugar, ginger, and chicken broth.  It’s mixed together and then cooked for 2-3 minutes over medium heat.  It came out smooth and delicious, with just the right amount of kick.

Chicken Satay: Thin cut boneless, skinless chicken breast marinated in curry powder, lime juice and oil, cut into strips, and then broiled for 8-10 minutes on each side.

Cucumber Relish: Peeled cucumber chopped with red onion and marinated in vinegar and sugar.  Topped with peanuts and cilantro.

Roasted Potatoes: Chopped potatoes roasted in olive oil, pepper, and salt.  Topped with Gorgonzola cheese and pecans.

Roasted Tomatoes: Chopped tomatoes roasted in olive oil, garlic, basil, pepper, and salt.

Drink: Muddled mint, lime juice, and tonic in a mason jar.

Breakfast For Tomorrow

(Our leftover fruit baked in an oat crumble)

From Food52: Chopped pears and apples mixed with flour, cinnamon, and nutmeg.  Drizzled with maple syrup, ginger, orange and lemon juice, and orange and lemon zest.  Covered in a mixture of oats, flour, brown sugar, butter and pecans.  Okay, okay, so this one isn’t part of the diet.  There is a plus side: No rotting fruit from last week, and it’ll be better than just skipping breakfast.
I’ll let you know how it goes.  Until then – sweet dreams!

 

Poached Chicken Provencale

6 Sep

This recipe is found in the Flat Belly Diet Cookbook.

1. Poach Chicken in Chicken Broth

*Cook’s notes: If you can’t cover the chicken, do the next best thing and flip them half way through.

2. Set chicken aside and cook potatoes.

*Cook’s note:  I was afraid that there wasn’t enough liquid to cover the potatoes, so I added another cup of water and bullion in a deeper pan.  In retrospect, the potatoes were a bit mushy and this might not have been necessary.

3. Drain potatoes, mix with tomatoes, tapenade, lemon juice, olive oil, and fresh pepper.

*Cook’s notes: Fresh lemons and good olive oil are staples in my kitchen.  If you don’t have fresh tomatoes, the diced can version will do (but you’ll sacrifice some freshness).  You can use a store-bought tapenade OR you can make your own.  Tapenade is fairly easy if you have olives, fresh herbs, garlic, oil, spices, capers, and a food processor.  I made my tapenade with canned olives and artichoke hearts (instead of capers), but I’m sure the fresher version is superior.

    

4. Plate your chicken, top with potatoes, and add a green of your choice.

*Chef’s notes: This is where I like to ask Chris to make a fresh salad.  This evening he took bibb lettuce and tossed it with fresh cucumber, fresh red pepper, olive oil, and vinegar.

There you have it!  A delicious healthy dish.  A few points: 1) Poaching the chicken adds moistness and flavor without oil.  2) While there’s oil in the tapenade and potatoes, it’s a good oil (monounsaturated).  3) You can limit your starch intake (with the potatoes) by first filling up on a fresh, light green salad (again some oil but it’s monounsaturated and better than cream).  Chris loved the lemon and garlic on the potatoes.  Vinegar and citrus are his weaknesses.

Another surprising note.  You can complete this dish in the same time that it takes to assemble a brand new coffee table.

    

   I was hoping I’d beat Chris, but it was rather lucky to have a table to eat from while watching the Daily Show tonight.

The Quest for The Crispy Breakfast Potato

2 Apr

Looking at our past posts, I realized that we’ve neglected a very important meal – BREAKFAST!  With our busy lives, breakfast usually consists of a cup of coffee (or two) and maybe a Greek yogurt with jam or granola or nuts or a banana.  However, the weekends sometimes afford us the time to cook up something delicious.  Chris and I trade-off more than collaborate when it comes to breakfast.  Chris has perfected his hollandaise sauce, and he boiled the perfect 6 minute soft-boiled eggs.  I make the best, from scratch fluffy buttermilk pancakes ever, I like to experiment and elevate other dishes like huevos rancheros, and I have a love and obsession for baking muffins.

Starving and looking to fuel up for a big training run (I’m running a half marathon in May eek), I went to our kitchen and gathered what was left from the week.  Recently we decided to switch from our usual microwave meals from Trader Joes to more fresh vegetables, fruits and lean meats from Whole Foods.  I had pushed Chris to do this for a while, and I think my fitness/running goals finally convinced him.  The sticker shock was a bit much at first, but we discovered that the quantities were larger and that the food we bought lasted us longer.  My first find in an adorable, tiny Whole Foods paper bag: 3 russet potatoes.

My other finds: eggs, ciabatta bread, low-fat cheese, a red onion, and a fresh tomato.  Are you thinking what I’m thinking?  That’s right! The perfect ingredients for Ciabatta Egg Sandwiches and Crispy Breakfast Potatoes!  I’ve tried to perfect my breakfast potato crisping skills for a while now, and this time would be no different.  I crossed my fingers, closed my eyes, and…oh shoot I should probably look before I start peeling and dicing.  In my usual fashion, I tried to only cut off the parts of the potato that were going bad and ended up nearly peeling everything (yea I’m kinda picky when it comes to brown spots).  I also rinsed the potatoes until they water ran clear and dried them off as best I could on some paper towels.  I read somewhere that if they’re too wet they’ll boil or steam and not crisp when you cook them.  I then diced the onion, tossed it in with the potatoes, and added oil, paprika, and Italian spices (too bad we don’t grow our own herbs – we want to, but we haven’t started this yet).

I decided to bake the potatoes in a jelly roll pan for 45 minutes at 475 degrees, stirring it every 15 minutes or so.  In the meantime, I started a fresh pot of water in our kettle to make our new favorite french press coffee and set the other ingredients aside.  About 10 minutes before the potatoes finished, I took out my silver dollar pancake pan and used it to make scrambled eggs fit for a sandwich.  I always beat my eggs with a bit of cream or milk and season them with basil, salt, and pepper.

Just as I finished the eggs, the timer went off for the potatoes (super proud of my timing this go in the kitchen).  When I pulled the potatoes out, they look golden and slightly crispy but certainly not crispy enough.  I stabbed one with a fork, cooled it, and took a bit.  Bleh totally bland too!  Rescue time.  I heated and seasoned a frying pan and then added the potatoes and some low-fat cheese.  Sure enough they started to crisp up perfectly and evening and the extra flavoring did the trick.

Last but not least, I toasted the ciabatta bread in the oven with the tomatoes and cheese on top, layered the egg sandwiches, and plated the potatoes.

I called Chris over, apologizing for the kitchen that looked more like a disaster zone, and we sat down to feast.  Oh wow, the potatoes were amazing.  This will go down as the day that I perfected the breakfast potato.  Chris couldn’t stop raving about the potatoes.  I think he would have been happy with just a whole plate of them.  The sandwiches were decent.  The eggs definitely could have been better, and the bread was a bit dry, but the tomatoes were a nice fruity touch.  Afterward, I had a few eggs and tomatoes left.

I put these suckers on top of a small plate of potatoes and heated them up for breakfast for us the next morning.  The flavors were great together.  Chris ate around his egg, devoured his potatoes and asked for more.  Big surprise :).

*All photos in this post are courtesy of Chris’ new IPad 3

%d bloggers like this: