Tag Archives: potatoes

hasselback potatoes

hasselback potatoes | dragitthroughthegarden.wordpress.comOkay, so I am willing to bet that you have probably already seen this of baked potato somewhere. But, I thought I would post the recipe (if you can call it that) just in case. Because this twisted baked potato is totally worth trying.

I particularly like it because (a) I can it with my hands (I don’t know if that’s how it’s meant to be eaten, but I find it way easier) and (b) it has more crispy edges than your traditional baked potato. And I could definitely use some more crispy edges in my life.

In other news, I am so happy this day is almost over. I hate Mondays. And not because it’s the first day of the week but because Monday is definitely one of my longer days of the week. Although it is one hour shorter than Fridays. Which is just great (note the sarcasm) because I start and end my week with pure awful.

Anyhow, I’m in class from 11 to 4 on Mondays. Which might not seem that bad. But I don’t have any break (no lunch people… well… besides a granola bar. But does that really count?) and it is pretty much a non-stop bore. No offense to any my professors or anything. But, they’re not exactly teaching the most enthusing of subjects.

So, this lack of lunch has led me to eat two dinners tonight. Yep. I have reached an all time low. Right after class I bought a taco salad. Which I convinced myself was healthy even though I know I’ve looked up the nutritional information on that before and it’s definitely around 700-800 calories.

Really? A salad?

Convinced that it was healthy, after doing a little homework and taking a shower, I decided I was hungry again and I really wanted something hot to eat since everything I’d eaten today was cold. So I proceeded to eat a 900 calorie pizza. Ummm…. oops?

On that note, I don’t know how people do raw diets. Don’t you want something warm? Or ice cream? Everybody wants ice cream.

hasselback potatoes

Makes 4 Servings

Ingredients:
4 large russet potatoes
2 tablespoons butter, thinly sliced
2 tablespoons olive oil
Salt, to taste

Preheat oven to 400°F.

Starting at the end of a potato, cut slices into the potato widthwise as close together as you can get them. Try to cut as close as you can to slicing through the potato, but do NOT slice all the way through (if you do, no worries. Just prop the pieces up together during baking and you should be okay). Do this for the entire length of the potato.

Wedge butter pieces every so often in between the slices of the potato. This comes out to be about half a tablespoon of butter per potato. Drizzle with olive oil and rub down with salt.

Place in a baking dish and bake in the preheated oven for about 60-90 minutes, until the potato is cooked through and the edges are getting brown.

 

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roasted vegetable moussaka

roasted vegetable moussaka | drag it through the gardenThis dish is part two of my meat-free meal attempts, not only for Lent but also because Lauren apparently decided she does not like meat that much any more ever since her trip to Spain. Especially not chicken.

So, after having my plans of making a normal meat-filled moussaka shot down, I decided to try to pack the moussaka with some mediterranean veggies. Not only did I feel pretty healthy eating it with all of those vegetables, it tasted really good. Like good enough where I would make it again even though it doesn’t boast any meat in the ingredients.

My thing for Lent this year is to eat less meat. I have heard of people going vegetarian altogether during these forty days, but to be quite honest, that is just way too drastic for my diet.

I think I am going to start the “Eat Your Heart out Diet” this week which will definitely cut down on my meat intake. Have you heard of it? It’s basically a crash diet (which obviously isn’t an ideal situation) where you eat (pretty much) as much as you want of specified foods for a given day during a week. Supposedly people have consistently lost ten pounds during the course of the week and have supposedly kept the weight off. We’ll see.

If you want updates on how it’s going, I’ll try to post news over on my Facebook page. Like I said, I think I am going to start it this week… hopefully Wednesday. But that all depends on how quickly I eat the leftovers sitting in my fridge.

roasted vegetable moussaka

Makes 8 to 10 servings

Ingredients:
½ cup dried lentils
1 large eggplant, thinly sliced
2 large zucchini, thinly sliced
2 russet potatoes, thinly sliced
1 large onion, thinly sliced
2 cloves garlic, minced
3 tablespoons olive oil
Salt and pepper, to taste
1 14.5-oz. can crushed tomatoes
1 teaspoon oregano
1 cup crumbled feta cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups milk
1/8 teaspoon nutmeg
1 egg, beaten
¼ cup grated parmesan cheese

Preheat oven to 375 degrees.

Toss eggplant, zucchini, potatoes, onion, and garlic with olive oil and season with salt and pepper. Spread out on baking sheets, using as many as necessary to maintain a single layer. Bake in the preheated oven for 30-40 minutes until tender and lightly browned, tossing occasionally.

Meanwhile, in a medium saucepan, add lentils and 1 cup of water. Bring to a boil and reduce to a gentle simmer. Continue cooking uncovered for about 20-30 minutes until lentils are tender. Drain. Return lentils to the saucepan and add tomatoes and oregano. Warm over low heat for a couple of minutes.

Once vegetables are cooked, place a single layer of eggplant on the bottom of a 9×13” baking dish. Add a layer of zucchini, potatoes and onion, and half a cup of feta cheese. Add all the tomato and lentil mixture. Add remaining feta cheese. Layer with remaining potatoes and onion, zucchini, and eggplant. Cover with aluminum foil and bake for 25 minutes in the preheated oven.

Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour. Slowly whisk in milk, making sure to break up any clumps. Continue heating until bubbling and thick enough to coat the back of a spoon. Season with salt and pepper and add nutmeg. Let cool for a couple of minutes then rapidly whisk in th egg.

After the initial 25 minutes of baking, pour sauce over vegetables and top with Parmesan cheese. Bake uncovered for an additional 25-30 minutes until browned and bubbly on top.

Source: Slightly adapted for AllRecipes.com

cheesy broccoli and cauliflower stuffed spuds

cheesy broccoli and cauliflower stuffed potatoes | drag it through the gardenLooking for a meat-free meal for the upcoming Lent season? I know I am. Maybe these baked potatoes stuffed with a cheesy broccoli and cauliflower filling will do the trick. You could always try it with a caesar salad or maybe my mom’s seven layer salad (just take out the bacon on that one for a meatless option).

This is the first time I have updated this blog since the end of January. And while that is good news right now (free time!) that was horrible news for the past week and a half. But, alas, I am back. And hopefully this little bit of extra time I have this week will allow me to get all my ducks in a row and get ahead of the game. Maybe.

Or else I will just spend that time catching up on TV shows I missed…

To be honest, I do not have that much of a life update if you are looking for one. I have decided to erase all of last week out of my memory. Because it was awful. Besides dinner with some friends Wednesday night. Shrimp and crab risotto and fro yo afterwards? Yes, please!

Okay, okay. Between these two paragraphs I just decided to check and see if an exam grade was up. I took this exam on Friday and I swore it absolutely murdered me. If I am going to be completely honest, I just wanted to go home and cry afterwards. But, I did not get that opportunity because I had to go to another class to take another exam.

Long story short, I ended up receiving a solid A on that first one. Maybe last week wasn’t so bad after all…

cheesy broccoli and potato stuffed baked potatoes

Makes 4 servings

Ingredients:
4 russet potatoes
1 tablespoon + 2 teaspoons olive oil, divided
1 ½ teaspoons coarse salt
6 cups mixed broccoli and cauliflower
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon mustard powder
2 ½ cups milk
1 ½ cups grated cheddar cheese
1 ½ cups grated Gruyere cheese

Preheat oven to 400°F. On a baking sheet, rub potatoes with 1 tablespoon olive oil and coarse salt. Bake in preheated oven for about 1.5-2 hours, until cooked through with crispy skin.

Heat remaining 2 teaspoons olive oil in a skillet over medium heat. Add broccoli and cauliflower. Season with salt and pepper and cover. Cook for about 5-7 minutes, until cooked through, stirring occasionally. Set aside.

Meanwhile, in a 2-quart pot over medium heat, melt butter. Whisk in flour and mustard powder. Slowly whisk in milk. Continue whisking until no lumps are present. Stir in cheddar and Gruyere cheese. Heat until melted. Carefully fold in cooked broccoli and cauliflower. Cut potatoes in half lengthwise and spoon cheesy broccoli and cauliflower mixture inside. Serve.

Source: Adapted from Whole Foods

chicken and vegetable soup, and food revolution day

Today marks the first Food Revolution Day, a day recognized globally to help bring good, wholesome food to everyone. Whether you have thirty minutes to prepare dinner or all 24 hours of the day, the truth is every body deserves rich nourishment and fresh food. For more information on what Food Revolution Day is all about and why it is so important not only for us but for future generations, check out this video.

To be honest, eating fresh and natural food has been a goal of mine ever since I watched documentaries like Supersize Me and Food, Inc. and read books like The Omnivore’s Dilemma (I recommend all of these in case you have not seen or read them before). In fact, my Ethics research paper last year focused on the problems that factory farming presents to our health.

So, in honor of Food Revolution Day, I prepared this poached chicken and vegetable soup, slightly adapted from Jamie Oliver’s original. Honestly, no one in my family is a huge fan of soup… with the exception of this one. My mom even had seconds, and that never happens. Never ever, ever. So, what makes this dish so dang good? I’d be happy to answer that for you. Not only is it super simple to put together (look at how short that grocery list is), it’s a fix-it-and-forget-it type dish. Yeah, you’re making your own stock which can be a bit time-consuming, but it’s totally worth it… and it’s not like you have to be slaving over the stove the entire time. Oh yeah, and there’s no added fat. Major bonus there. My waist-line is loving me for this meal.

Poached Chicken and Vegetable Soup

Makes 6 Servings
Ingredients:

1-4 lb. whole organic chicken
4 large carrots, peeled and sliced
1 heart of celery, sliced, yellow leaves reserved
8 new potatoes, peeled
4 cloves of garlic
a few sprigs of thyme
Salt and pepper
1 cup green peas (if frozen, thaw out first)
1 leek, sliced
1 handful of whole-wheat spaghetti
A small bunch of fresh parsley, cut up a bit

Wash the chicken under cold water, removing the insides. Pat dry with paper towels and place in a large pot. Add the carrots, celery, potatoes, garlic, and thyme. Cover chicken with water and season generously with salt and pepper. Bring to a boil, then reduce to a simmer. Continue simmering for about an hour and a half, until the chicken is cooked through.

Remove the chicken from the stock and strain the broth. Remove the thyme stems and garlic from the vegetables. Return the stock back to the pot and boil for about 15 minutes, until the stock has reduced to a little over 2 quarts.

Shred the chicken up while the stock is reducing (try not to shred into too small of pieces). Put the vegetables and chicken back in with the stock along with the peas, leeks, and spaghetti. Check your seasoning.

Cook until the spaghetti is al dente, about 8 minutes. Serve in warmed bowls and garnish with yellow celery leaves and parsley.

Source: Adapted from Jamie Oliver

ground turkey with carrots and potatoes

I may have fallen in love with one pot dinners. I can’t remember the last time I made one; a lot of them sound unappetizing to me, but occasionally I find one that sounds great. That was the case when I was perusing Gina’s Skinny Recipes the other day and found this recipe for Ground Turkey with Potatoes and Spring Peas.

This meal was so delicious and surprisingly hearty for being healthy. I made my own additions of carrots, an extra potato, and red pepper flakes. You’ll get just enough spice from the cumin and red pepper flakes, but feel free to add more if you want it spicier.

Expect to see more one-pot dinners very shortly; I’m not going to pass up any more opportunities for easy and tasty cooking adventures.

Ground Turkey with Carrots and Potatoes

Adapted from Gina’s Skinny Recipes
Makes 5 Servings

Ingredients:

1 lb. ground turkey, 93% lean
1 tsp. cumin, divided
½ tsp. crushed red pepper flakes
2 medium red potatoes, peeled and cubed
3 carrots, peeled and sliced
1 c. green peas (I used frozen and thawed)
½ c. onion, diced
3 cloves garlic, minced
1 medium tomato, diced
8 oz. tomato sauce
¾ c. water
Bay leaf
Salt

In a large pan over medium heat, add turkey breast. Season to taste with salt, ½ tsp. cumin, and red pepper flakes.

Once turkey is fully cooked, add bay leaf, water, tomato sauce, garlic, onion, peas, carrots, potatoes, and remaining ½ tsp. cumin. Season to taste with salt.

Reduce heat to medium-low. Cover and let simmer for 25 minutes, stirring occasionally. Remove bay leaf. Serve (recommended over rice).

root vegetable fritters with creamy dill sauce

Well, yesterday was the family reunion on my mom’s side. While it was nice to see family members that I haven’t in quite some time (and some I didn’t know), it’s definitely nice to be home. The drive there was three hours into the hot, hot countryside. We stayed there for three hours, then drove back home for three more.

Oh well. Another day, another dollar.. Anyhow, I was flipping through my cookbooks the other day looking for something to eat with dinner when I found this brunch recipe for Crispy vegetable fritters from Relaxed Cooking with Curtis Stone. I switched it up a bit; I added parsnips, more potatoes, more carrots, and less zucchini (I’m not a huge zucchini fan.).

I was expecting these to be pretty good from the pictures (I’ll admit that my photos of these aren’t the most photogenic, though), but they turned out even better; think of them as a slightly healthier version of hashbrowns. A little advice: you’ll probably be tempted just to eat these with ketchup… but go for the dill sauce! It is super delicious and adds a freshness to the fried.

Root Vegetable Fritters with Creamy Dill Sauce

Adapted from Relaxed Cooking with Curtis Stone
Makes 15 Servings

Ingredients:
2 russet potatoes, peeled
2 carrots, peeled
1 parsnip, peeled
1 /2 zucchini
1 medium onion
3 eggs
Salt and Black Pepper
Canola oil

Using a mandolin with a julienne attachment or a knife, finely julienne the potatoes, carrots, parsnip, zucchini, and onion. Place into a large bowl with 3 tsp. salt. Let stand for at least 10 minutes. After 10 minutes, place into a colander and drain out any excess liquid. Squeeze veggies to remove as much liquid as possible. Return to the bowl.

In a small bowl, beat eggs with 1 tsp. black pepper. Add to bowl with veggies and mix well.

Heat about 2 tbsp. oil in a large sauté pan over medium high heat. Working in batches, spoon vegetable mixture into small piles about 1/4 c. at a time. Smash a little to make patties. Make sure the pan stays well oiled. Cook for about 2-3 minutes on each side, until brown and crispy. Transfer to a paper towel to drain. Serve with creamy dill sauce.

Creamy Dill Sauce

Ingredients:
1 c. sour cream
2 tbsp. chopped fresh dill (I used dill paste)

Mix together sour cream and dill. Serve with root vegetable fritters.

sweet potato fries

Oh, French fries. I hardly ever eat them anymore. But, that’s probably because the only fast food I ever get anymore is St. Louis Bread Co… or Panera Bread for all the non-St. Louisans. So, these sweet potato fries were a delicious alternative to the regular deep-fried white potatoes. I might even go out on a limb and say they were even better.

Feel free to substitute any spices that you want on these. I bet these would even be yummy with just salt and pepper.

Anyway, I have to keep this short. My sister and I are going to tan on the deck this afternoon and my kiddie pool still needs to be blown up. So, we might look like four year olds in the yard, but at least I’ll be getting my vitamin D.

Sweet Potato Fries

Print this recipe

Adapted from Cook Yourself Thin
Makes 4 Servings

Ingredients:
3-4 medium sweet potatoes
2 tbsp. olive oil
¾ tsp. chili powder
¾ tsp. garlic powder
¾ tsp. onion powder
½ tsp. salt

Preheat oven to 450 degrees Fahrenheit.

Cut sweet potatoes (skin-on) in 1/2-inch rounds. Slice into finger-size pieces. Place into a bowl. Toss with olive oil, chili powder, garlic powder, onion powder, and salt.

Lay flat in a single layer on a foil-lined baking sheet. Bake in the preheated oven for 40-50 minutes, tossing every once in a while, until crispy.