In its original incarnation this recipe was chopped potatoes with some hot dogs thrown in, but after an inspiring visit to Olive Garden my husband suggested putting in pork sausage instead of hot dogs, and the rest is history... I'm pretty sure that everyone who has tried this soup loves it.
Don't scrimp on the salt. It needs it. Potatoes absorb a lot of salt. Using sausage helps, but you'll still need more.
serves about 6
6 large potatoes, cut into 1/2in cubes (peel them first if you use russets, but you can leave part or all of the skins on if you use reds or golds)
1/2-1 onion, chopped little
1 lb ground pork sausage (actually 3/4 is plenty, but they come in 1lb portions usually...and it works)
salt and pepper
parsley (fresh is good in little sprigs, or use about 1Tbs of dried flakes)
Put the cut up potatoes and onions in a large saucepan, with just enough water to cover them. Boil them until they are soft (adding water as needed).
Meanwhile, cook up the pork sausage. When it is cooked through, set aside on a paper towel to let some of the grease come off (it's good if it's still a bit greasy though).
Return to the potatoes etc and drain off some of the water (leaving just a cup or so in the pan). Put in the sausage. Add milk to cover, and warm it on low or med-low heat but don't allow it to boil (milk gets ikky if it's boiled). Add salt (start with at least 2 tsp) and pepper. Use a potato masher to smash around in there until about half of the potato chunks are pulverized. That will give a nice thick consistency to the soup, while still having good chunks to chew on.
Add parsley.
Serve with a garnish of fresh parsley if you like.
Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Fish (or Chicken) with Veggies & Green Sauce
I couldn't decide what to call this so I enlisted the help of some facebook friends. They suggested "Halibut Fishatore," "Pesce Verde" and, inevitably, we wound up at "Green Fish." Call it what you like, it's yummy!
I had thawed some halibut to make another dish, but when I got ready to begin cooking I realized I had forgotten one of the parts of the recipe (which involved marinating the fish for two hours prior to cooking!). So I had to scrap that recipe and just threw this together on the spot. It may look a little complicated because it has several parts, but really they are all pretty simple. The only thing that's complicated is the sauce (which can burn), but so long as you keep an eye on it and stir it a lot you should be fine.
For those of you who for whom halibut isn't your 'cheap, always-on-hand' meat, you can use tilapia or another white fish, or chicken will also work nicely.
Serves about 6
Prep time--about 30-60 min, depending on whether you use canned/frozen veggies, and whether your meat is thawed.
MEAT
Once the meat is in, start on the veggies.
VEGGIES
SAUCE (this is a homemade version of Costco's spinach-artichoke-parmesan dip, so you could use theirs, just warm it up and thin it with a little milk...but of course homemade always tastes better)
Serve the meat and veggies side by side, with the sauce poured over the top of everything.
It's pretty much awesome. All my kids liked it and the four-year-old asked for thirds.
I had thawed some halibut to make another dish, but when I got ready to begin cooking I realized I had forgotten one of the parts of the recipe (which involved marinating the fish for two hours prior to cooking!). So I had to scrap that recipe and just threw this together on the spot. It may look a little complicated because it has several parts, but really they are all pretty simple. The only thing that's complicated is the sauce (which can burn), but so long as you keep an eye on it and stir it a lot you should be fine.
For those of you who for whom halibut isn't your 'cheap, always-on-hand' meat, you can use tilapia or another white fish, or chicken will also work nicely.
Serves about 6
Prep time--about 30-60 min, depending on whether you use canned/frozen veggies, and whether your meat is thawed.
MEAT
- About 2-3lbs thawed halibut (or chicken breasts/tenders/pieces)
- olive oil
- Salt and pepper
- Breadcrumbs
Once the meat is in, start on the veggies.
VEGGIES
- 2 potatoes, chopped into 1/2in cubes (peel first if they have tough skins)
- 3/4 c peas
- 3/4 c chopped carrots (I used a frozen pea/carrot mix)
- other veggies if you prefer (asparagus, bell peppers, broccoli, etc)
SAUCE (this is a homemade version of Costco's spinach-artichoke-parmesan dip, so you could use theirs, just warm it up and thin it with a little milk...but of course homemade always tastes better)
- 4Tbs butter
- 4Tbs flour
- salt, pepper, garlic powder (I did about 1/2tsp salt and 1 Tbs garlic powder...I don't measure.)
- 1 1/2-2 cups of milk (whole is best of course, or cream would be good...)
- 3/4-1 cup of grated cheese (parmisan is ideal, but I didn't have any so I used monterey jack and it was good)
- 2/3-3/4c chopped spinach (I used frozen)
- 1/2-2/3c chopped artichokes (I used canned)
Serve the meat and veggies side by side, with the sauce poured over the top of everything.
It's pretty much awesome. All my kids liked it and the four-year-old asked for thirds.
Crockpot Omelet Casserole
I got this from a cookbook compiled from ladies at church, but I've modified it quite a bit since then. The original recipe was huge, so I've adapted it to serve about 6 people.
This has some 'western' ingredients, and we like them so we just do it this way...however I'm sure it would be good with olives, diced tomatoes, mushrooms, or whatever you like best in an omelet.
I didn't include a photo because the truth is this one isn't very pretty...the eggs especially end up looking quite weird. But it tastes great! It's convenient to be able to put it in before we go to bed, and then have a hearty breakfast waiting for us when we get up. We like to do it for Christmas morning.
*the original recipe calls for ham. This last time we didn't have any though, so I used sausage and it was really good. The spiciness did permeate all the other foods, so the other flavors were not as clear...but it was still good!
I used a 4 qt crockpot
Chop all the ingredients. Place a layer of potatoes on the bottom of the crockpot, followed by a layer of meat then onions, peppers, and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
In a separate container, beat the eggs, add the milk, salt, and pepper. Pour the mixture around over everything in the crockpot, cover, and turn on low. Cook about 8-10 hours (we find it always gets done in the lesser time).
This has some 'western' ingredients, and we like them so we just do it this way...however I'm sure it would be good with olives, diced tomatoes, mushrooms, or whatever you like best in an omelet.
I didn't include a photo because the truth is this one isn't very pretty...the eggs especially end up looking quite weird. But it tastes great! It's convenient to be able to put it in before we go to bed, and then have a hearty breakfast waiting for us when we get up. We like to do it for Christmas morning.
- 2 cups of cubed potatoes (I like using red or gold, with the thin skins, or else peel them. Cut to about 1cm cubes. The original recipe called for using a bag of hash browns, if you do, we like 'country style' best)
- 1/2-3/4 lb pre-cooked meat (cubed leftover ham, sausage, etc)*
- 1 medium onion (about 1/2-3/4 c) chopped
- 1 medium bell pepper, chopped (about 3/4-1c, I often use frozen strips chopped up)
- 1-1 1/2 c grated monterey jack cheese
- 8 eggs
- 2/3 c milk
- 1 tsp salt
- 1/2 tsp pepper
*the original recipe calls for ham. This last time we didn't have any though, so I used sausage and it was really good. The spiciness did permeate all the other foods, so the other flavors were not as clear...but it was still good!
I used a 4 qt crockpot
Chop all the ingredients. Place a layer of potatoes on the bottom of the crockpot, followed by a layer of meat then onions, peppers, and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
In a separate container, beat the eggs, add the milk, salt, and pepper. Pour the mixture around over everything in the crockpot, cover, and turn on low. Cook about 8-10 hours (we find it always gets done in the lesser time).
"Spudnuts" Doughnuts
The potato in these doughnuts makes them more filling, and adds something to the texture that I can't quite describe, but I love it (something like potato bread...)
Plus, when there's potato in your doughnuts, it's a valid excuse to eat one or two more, right?!
Makes about 100 doughnuts (yes, you can easily do a half recipe, but once you get going on the process it's just as easy to make a lot...so plan a party and share!)
1 c warm water
2 Tbs dry yeast
1 c shortening (or butter)
6 eggs, beaten (I actually forgot these once, and they still came out fine)
2 tsp salt
3 c milk
1 c sugar
2 c mashed potatoes
2 tsp lemon juice (optional)
2 tsp grated lemon rind (optional)
1/2 tsp nutmeg (optional)
12-13c flour
(I never do any of the optional ingredients)
Dissolve yeast into water, and set aside for a few minutes to proof (get frothy). Combine milk, shortening, salt, sugar, potato and seasonings. Heat to lukewarm. Add beaten eggs and yeast mixture. Add 6 c of flour and beat until well blended. Add remaining flour to make a soft dough (firm enough to roll).
Knead until smooth. Cover and let rise until double.
Punch down, divide in half. Roll 1/2 inch thick (yes, that's pretty thick, don't get them too thin!) and cut out with a biscuit cutter or cookie cutter. (I used a 3" round and then a water bottle lid to cut out the centers, or you can do other shapes as shown.)
Rise again for 30-40 min.
Deep fry at 375 in an electric fry pan, or on med-high in a heavy pan (cast iron is good) on a stovetop. Turn them overhalfway through cooking, so that they get golden on each side. (Throw in the doughnut holes too, those are one of our favorite parts! The holes cook much faster than the doughnuts though, so I do them in separate batches.)
Set on racks with paper towels underneath the rack to drain (see top photo).
If desired, sprinkle on powdered sugar while they are still hot and wet. Otherwise, allow them to cool a little and then frost.
You can use this recipe to make jelly-filled doughnuts too!
Plus, when there's potato in your doughnuts, it's a valid excuse to eat one or two more, right?!
 |
| they are pretty good just plain, but we usually frost them |
Makes about 100 doughnuts (yes, you can easily do a half recipe, but once you get going on the process it's just as easy to make a lot...so plan a party and share!)
1 c warm water
2 Tbs dry yeast
1 c shortening (or butter)
6 eggs, beaten (I actually forgot these once, and they still came out fine)
2 tsp salt
3 c milk
1 c sugar
2 c mashed potatoes
2 tsp lemon juice (optional)
2 tsp grated lemon rind (optional)
1/2 tsp nutmeg (optional)
12-13c flour
(I never do any of the optional ingredients)
Dissolve yeast into water, and set aside for a few minutes to proof (get frothy). Combine milk, shortening, salt, sugar, potato and seasonings. Heat to lukewarm. Add beaten eggs and yeast mixture. Add 6 c of flour and beat until well blended. Add remaining flour to make a soft dough (firm enough to roll).
Knead until smooth. Cover and let rise until double.
Punch down, divide in half. Roll 1/2 inch thick (yes, that's pretty thick, don't get them too thin!) and cut out with a biscuit cutter or cookie cutter. (I used a 3" round and then a water bottle lid to cut out the centers, or you can do other shapes as shown.)
 |
| if you have nesting cookie cutters in shapes, such as stars or hearts, you can make shaped doughnuts too! |
Deep fry at 375 in an electric fry pan, or on med-high in a heavy pan (cast iron is good) on a stovetop. Turn them overhalfway through cooking, so that they get golden on each side. (Throw in the doughnut holes too, those are one of our favorite parts! The holes cook much faster than the doughnuts though, so I do them in separate batches.)
Set on racks with paper towels underneath the rack to drain (see top photo).
If desired, sprinkle on powdered sugar while they are still hot and wet. Otherwise, allow them to cool a little and then frost.
You can use this recipe to make jelly-filled doughnuts too!
Latkes
Latkes are a Hanukkah food (although we make them for most Jewish holidays, simply because I don't know many Jewish recipes). Traditionally they are served with applesauce or sour cream, but my family seems to prefer them with salt, ketchup, or barbecue sauce...oh well, so much for tradition eh?
5 large potatoes (washed and trimmed, but they don't need to be peeled unless you want to)
1 bunch of green onions, chopped (I skip these half the time, just because I forget)
1/4 c flour
3 eggs, beaten
Over the sink, grate the potatoes into a colander. Press out as much of the potato water as possible. Place the grated potatoes in a large bowl and add the remaining ingredients. Stir into a thick 'batter' (it's not really much of a batter, but it will all get sticky and clump together).
Over medium-high heat in a heavy skillet (cast iron is best), heat about 1/4c oil until hot. Drop in scoops of batter and flatten with a pancake flipper. Fry on each side until golden.
Drain latkes on a plate lined with paper towel. Serve warm.
5 large potatoes (washed and trimmed, but they don't need to be peeled unless you want to)
1 bunch of green onions, chopped (I skip these half the time, just because I forget)
1/4 c flour
3 eggs, beaten
Over the sink, grate the potatoes into a colander. Press out as much of the potato water as possible. Place the grated potatoes in a large bowl and add the remaining ingredients. Stir into a thick 'batter' (it's not really much of a batter, but it will all get sticky and clump together).
Over medium-high heat in a heavy skillet (cast iron is best), heat about 1/4c oil until hot. Drop in scoops of batter and flatten with a pancake flipper. Fry on each side until golden.
Drain latkes on a plate lined with paper towel. Serve warm.
Stovies (Scotland)
We found this recipe when looking for something scottish to celebrate Saint Andrew's Day. Stovies are a great way to use up some leftover beef and gravy. Of course you can work from scratch also, but I have a feeling this is really meant as a sort of "inspired leftovers" meal. I got this recipe from epicurean, who recommends serving them with oat cakes. I've just copied the recipe from there, and added my own notes.
These were a big hit, and will definitely be regularly seen on our menu in the future.
50g (2 oz.) oil, drippings or butter (I used bacon grease)
3 medium onions, roughly chopped
1 kg (2 pounds) floury potatoes, main crop or new
125ml (4 oz.) meat stock or gravy (I used a handful of my beef-stock 'ice' cubes)
125-250g (4-8 ounces) cooked meat (I threw in ground beef because I didn't have leftovers handy. I just browned it, drained it, and set it aside, then added it back in later as per the recipe.)
2 -3 tablespoons finely chopped parsley, chives, or spring onions
Seasoning salt, freshly ground black pepper, allspice, or grated nutmeg
Directions:
You will need a large heavy-base pan with a tight-fitting lid. Heat the fat in it and add the onions. Cook until lightly brown. Peel potatoes if they are "main crop", but leave the skins on new potatoes. Slice about 5mm (1/4-inch) thick. Or slice roughly in different thickness so that the thin go into a mush, while the others stay whole. Add them to the pan with the onions and stir well. coating all sides with the fat.
Put the lid on the pan and leave on a low heat for about 10 minutes, stirring a couple of times. (I used a cast iron pan that didn't have a lid, so I used a piece of foil which worked great. You do need some kind of lid though.)Then add the gravy or water. Cover and cook over a very low heat, stirring once or twice until the potatoes are cooked. Add the meat, mix through, and turn up the heat to brown a little.
Taste for seasoning. Mix in some freshly chopped parsley, chives, or green onion and serve with oatcakes and a glass of milk.
These were a big hit, and will definitely be regularly seen on our menu in the future.
50g (2 oz.) oil, drippings or butter (I used bacon grease)
3 medium onions, roughly chopped
1 kg (2 pounds) floury potatoes, main crop or new
125ml (4 oz.) meat stock or gravy (I used a handful of my beef-stock 'ice' cubes)
125-250g (4-8 ounces) cooked meat (I threw in ground beef because I didn't have leftovers handy. I just browned it, drained it, and set it aside, then added it back in later as per the recipe.)
2 -3 tablespoons finely chopped parsley, chives, or spring onions
Seasoning salt, freshly ground black pepper, allspice, or grated nutmeg
Directions:
You will need a large heavy-base pan with a tight-fitting lid. Heat the fat in it and add the onions. Cook until lightly brown. Peel potatoes if they are "main crop", but leave the skins on new potatoes. Slice about 5mm (1/4-inch) thick. Or slice roughly in different thickness so that the thin go into a mush, while the others stay whole. Add them to the pan with the onions and stir well. coating all sides with the fat.
Put the lid on the pan and leave on a low heat for about 10 minutes, stirring a couple of times. (I used a cast iron pan that didn't have a lid, so I used a piece of foil which worked great. You do need some kind of lid though.)Then add the gravy or water. Cover and cook over a very low heat, stirring once or twice until the potatoes are cooked. Add the meat, mix through, and turn up the heat to brown a little.
Taste for seasoning. Mix in some freshly chopped parsley, chives, or green onion and serve with oatcakes and a glass of milk.
Easy Roasted Potatoes
These are very easy to make, although you do have to pay attention to them, as they need to be stirred every 10 minutes during cooking. I like this best with red or gold potatoes, but plain old russets work fine too.
These are what we make when we want "Irish roasted potatoes"
4-6 potatoes, peeled if desired (I don't peel red/gold, but I do peel russets), and cut into chunks about 1-2in across
about 1/3 c oil (veg oil or olive oil)
herbs as desired (I like the 'seafood rub' blend from costco, rosemary is popular, or try thyme, marjoram, garlic powder, and salt) (the original recipe says to use an envelope of dry onion soup mix, but I think that unprocessed herbs taste much better)
Preheat oven to 425*
The original recipe says to put the potatoes, herbs, and oil into a plastic ziplock bag and shake them to coat the potatoes, but I find that wasteful (of the plastic bag) and messy, so I just do it in the pan.
Put potato chunks into a 9x13in baking dish--glass is best. Pour oil evenly over the top, and stir until all chunks are coated. Sprinkle herbs evenly over the top, and stir again until the herbs are distributed among the potatoes.
Put in oven to bake. Every 10 minutes stir thoroughly (make sure to unstick everything from the bottom of the pan). Bake for about 40 min.
These are what we make when we want "Irish roasted potatoes"
 |
| This batch had white potatoes, blue potatoes, and carrots |
4-6 potatoes, peeled if desired (I don't peel red/gold, but I do peel russets), and cut into chunks about 1-2in across
about 1/3 c oil (veg oil or olive oil)
herbs as desired (I like the 'seafood rub' blend from costco, rosemary is popular, or try thyme, marjoram, garlic powder, and salt) (the original recipe says to use an envelope of dry onion soup mix, but I think that unprocessed herbs taste much better)
Preheat oven to 425*
The original recipe says to put the potatoes, herbs, and oil into a plastic ziplock bag and shake them to coat the potatoes, but I find that wasteful (of the plastic bag) and messy, so I just do it in the pan.
Put potato chunks into a 9x13in baking dish--glass is best. Pour oil evenly over the top, and stir until all chunks are coated. Sprinkle herbs evenly over the top, and stir again until the herbs are distributed among the potatoes.
Put in oven to bake. Every 10 minutes stir thoroughly (make sure to unstick everything from the bottom of the pan). Bake for about 40 min.
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