So...whats for dinner?
Comments
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I'm not sure I posted this but how about makeing potato pancakes with all those spuds? I haven't made this yet but I will eventually. Not healthy so I might have to wait till next Chanukah:
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Wendy Corsi Staub's Red and Green ‘Christmas' Latkes
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• 2 pounds potatoes (about 4 cups shredded)
• 2 eggs
• 1/2 cup matzo meal
• 1 teaspoon cumin
• 1 tablespoon Adobo seasoning
• Kosher salt to taste
• Red pepper to taste
• 1 onion, minced
• 3 scallions, diced, green tops included
• 1 green pepper, diced
• 1 red pepper, diced
• Garnish: sour cream, sliced avocado or guacamole, diced tomatoes
or salsa, minced cilantro
• Vegetable oil for frying
• Wash and peel potatoes, then shred by hand or using food processor.Directions
1. Set shredded potatoes in colander over bowl and stir occasionally to drain liquid, about 10 minutes. Move potatoes to large bowl and combine well with eggs, matzo meal, cumin, Adobo, pepper, and salt to taste (I use a generous amount, at least 2 teaspoons). Stir in onion, scallion and peppers.2. Line cookie sheet with paper towels, set aside. Heat about 1/3 -inch oil in bottom of heavy skillet. When hot enough to sizzle, scoop potato mixture into slotted spoon, gently press out moisture using second spoon, and drop into oil. Flatten and fry until golden brown, flip and repeat.
3. Transfer latkes onto cookie sheet and cover with another layer
of paper towels to soak up oil. Salt again to taste. Move to second cookie sheet and keep warm in oven as you fry remainder of batch. Serve immediately with garnishes.Note
Italian variation: Replace red pepper, cumin and Adobo with black pepper to taste, 1 clove pressed or minced garlic, 1 tablespoon dried basil, 1/2 tablespoon dried oregano, 1/2 teaspoon garlic powder.Fry in olive oil. Garnish with sour cream, chopped tomatoes, strips
of fresh basil.. Yield: 12 to 14 latkes0 -
Naturegirl- I make stuffed potato's as the main course for dinner often, after baking your potato's i top them with pretty much anything- i like to steam some onion,mushrooms, and broccoli in a sauce pan with a little water , fluff potatoe with fork top with your toppings add parmesan, or any cheese you like, put back in oven and heat through and untill cheese melts- can top with yogurt or lite sour cream and some green onions
other ideas to top potato- strogganoff- chili- ham- turkery,- or any veggies you like or a taco potato with hamburger and salsa. Hope this helps
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I have a great cheesy potato casserole recipe but it is not low cal- let me know if you want it.
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LOVE latkes, but will probably save that for a "splurge" meal... right now I'm trying to stay low-fat! However I'd still like to see your casserole recipe, Debbie; again, for one of those times when I am splurging.
I loved stuffed potatoes but have done them a lot lately -- my fav is probably salsa and plain yogurt, simple but I like it.
Seaside, I like the curry idea, and also would love to see your potato-black bean stew.
I'm not much for cooking tonight so I'm having leftovers (black bean and sweet potato burritos) but tomorrow, potatoes are on the menu!
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Thought i'd give you one more- its a hash brown quiche, you could switch up the meat or leave it out all together, i like to add ortega chilis to this and use low fat milk
INGREDIENTS:
- 3 cups shredded hash brown potatoes
- 1/3 cup butter, melted
- seasoning salt to taste
- 1 cup diced cooked ham
- 1/4 cup chopped onion
- 1 cup shredded Cheddar cheese
- 2 eggs
- 1/2 cup milk
- salt and pepper to taste
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
- In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
- Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
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Debbie- I make a quiche at least once a week and I am going to try yours this Friday, thank you! I read the recipe out loud to my husband and he said it sounds awesome!
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I bought a great cookbook recently at Costco. It's called America's Test Kitchen Healthy Family Recipes. It has a lot of really good low fat salad dressings made with buttermilk, low fat sour cream and low fat mayonaise. There are a lot of variations (ranch, blue cheese, green goddess). If anyone is looking for a low fat creamy dressing recipe, I'd be happy to post.
I like to make homemade soup to take for my lunch at work. Does anyone have any receips with vegetables and/or beans? I make broccoli soup and leek/potato but I'm looking for some new ideas. Looking forward to sharing and learning on this thread.
Sherri
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Laurie- Thanks, my husband like this best with sausage, cooked and drained first,
Sugar- I would love the low fat ranch and blue cheese one please.
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Sherri, here are a couple I like...
A dear and close friend of mine is of Italian heritage. While on a trip to her family's home area in Italy last fall, she had the warm, comfort-food pleasure of a hearty dish of kale, potatoes, and white beans. This is her recreation of that dish.
IL TEMPLARI BOWL... MONT SANT'ANGELO
* 1 qt good flavored vegetable broth
* 4-6 potatoes, cubed
* 1 can cannellini beans
* 2-3 c chopped kale
* red pepper flakes
* salt, pepper to taste
* 1/2 t. sage
* 1 t. rosemary
* olive oil
* ½ c. chopped onion
* 3-4 garlic cloves, minced
* 2-4 T. basil
* hard crusted bread, toasted, buttered and cubedIn oil, saute onion, garlic, parsley, and basil. Add broth, bring to a simmer, and add potato cubes. Cook until almost tender. Add beans, kale and remaining ingredients. Cook approximately 8-10 minutes to finish potatoes and kale. Mixture should be thicker than a soup.
Place toasted, cubed bread in bottom of bowls, ladle soup over bread, and serve.
Mangia Italiano!
I'm sure you could use other white beans but the cannellini beans are readily available so I used them. They're really tasty, slightly nutty in flavor, and are now very high on my comfort-food list.
The soup is excellent reheated.
The soft bread (and I'm sure the toasted, buttered bread) was a small extravagance but was less bread than I'd eat if I had a slice on the side (I used about 1/2 slice in the bowl) and definitely added to the comfort-food appeal of the dish. The flavorful broth soaked up in the bread and was delicious. The bread could be omitted, or you could brush the toasted bread with olive oil instead of butter if you like.
Also, this dish reminded me a bit of my mother's Southern roots, and I think it would be good served with hot cornbread instead of over bread cubes.
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SWEET POTATO-BLACK BEAN STEW
~1 c. chopped onion
1 T. chili powder
1 c. OJ
water to cover potatoes (or veggie broth)
1 T. honey
2 large sweet potatoes, peeled and cut into 1" cubes
2 t. butter, softened
2 t. flour
1 15 oz. can black beans, drained and rinsed
salt to taste.Put first 6 ingredients in pot, bring to boil, and simmer until potatoes are soft but hold their shape. Add beans. Blend flour and butter and add to mixture; simmer until beans are heated through and stew has thickened slightly.
Serves 6. Per serving: 212 calories, 5.2 g. protein, 2 g. (18 cal.) fat.
I love this one -- easy, pretty quick, and a nice combination of flavors. You can add cumin and it's good with cilantro sprinkled on top.
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Naturegirl - thanks for the recipes. I have kale, potatoes and the beans on hand so I'm going to make a pot of it tonight!
I will post the low fat dressing recipes tonight when I get home from work.
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SeasideMemories, thanks for the Cuban chicken rice recipe. I'll have to print that out and try it. How about a marinated pork roast recipe? In the same restaurant in Tampa where I ate the black beans, I had a delicious pork that, I think, had been marinated with orange juice.
Medigal, I live in Katrina country, too, but was fortunate that our house had little damage. We did need a new roof afterwards. So sorry that you lost your home.
DH cooked dry big lima beans yesterday with Andouille sausage (pronounced On-DO-ee). It was good served with rice and a cabbage slaw salad dressed with garlic vinegar, EVOO, and enough mayonaise to make it creamy. I chopped the cabbage from the rest of the cabbage head from my neighbor's garden. Andouille sausage is a spicy pork sausage.
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Carol I am going to try both of those healthy recipies.Thankyou
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Last night I made Chicken Curry its a tomatoe based recipe with lots of onions garlic and fresh ginger. The spice mix I use for curry is ground corriander,ground cumin,Paprika,tumeric,ground ancho chilies(dried)Black pepper Brown all these spices with the onions then add garlic and ginger,then a splash of redwine to deglaze the pan.Then return chicken and add larg can tomatoes some water and stew.My family loves it over steamed jasmine rice.Oh yes forgot you canadd a few potatoes to the pot as well.
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I made a "Seat of your Pants" meatloaf last night. I dumped tomato sauce in a large bowl, added seasoned breadcrumbs, worcestershire sauce, brown mustard, salt, pepper, onion powder, garlic powder, 1 lb. ground turkey breast, 1 lb ground lamb, and cubed cheese (popular with Latinos; can't remember the name, but comes in a rounded shape). Mixed all this up with my hands. Too soupy so I added panko crumbs. Formed it into a loaf shape. BIG meatloaf by this time! Sprinkled bread crumbs on top. Cooked uncovered in 350 oven for 1 hr and 15 min. until it reached 160 degrees internal temp. Joy of Cooking recommends this temp. for meatloaf.
It was good. Moist and yet held together when we sliced it with a metal spatula. No chance of leftovers going to waste. DH loves meatloaf sandwiches and warmed up meatloaf. Would have been good with some of those potatoes you ladies are try to use up! But I had to search the freezer for a package of frozen mixed veggies for a side.
I do have a good recipe for red beans and will share it later.
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We've been lazy and making lots of stuff out of the freezer but last night we did have the cajun salmon with Brussel sprouts. Tonight I pulled out chili from the freezer.
But here's another seasonal dessert:
Peep Sushi! click image for recipe
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I just made some asparagus soup and it is delicious. Just steam 13-15 spears, along with half an onion, cut into chunks, and 3 cloves garlic (use green garlic if youi can find it!). Steamed them for about 15 minutes while I heated a cup of chicken stock on stove. Put the veggies in the food processor with 1 T olive oil and ground into a paste, then added to stock. Added spices--cayenne, curry, turmeric, s & p, and a Trader Joe's season mix I've had forever-- 21 Seasoning Salute don't know if they make it anymore), and just a splash of milk. It is absolutely yummy! Would also be good if I had added carrot disks to the steamed veggies, of course the list of other add'l veggies is about endless. Simple and quick for lunch. I will definitely try this again!
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Peep sushi!!!
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Peep sushi! Made me laugh.
Nothing fancy here tonight. We just got back from vacation. So it's an easy pot roast.
Do any of you remember the old "Saturday Night Live?" Bill Murray would be dropping in to visit his girlfriend, Gilda Radner, and her mom would often offer them a "nice pot roast" also made for Gilda's poor father who "was born without a spine."
At DH's expense I said this to my middle-aged daughter on the phone today. There was a puzzled silence on the other end. And then we had a good laugh.
Our local grocery had a sale on chuck roast - two for the price of one. So, while we eat little red meat, I got two, gave one to bachelor son and saved the other for us. I have carrots, some Yukon gold potatoes and very tasty Mayan sweet onions to put in. In fact, I think I'll use my large Dutch oven roaster so I can squeeze in a few more of those.
Then, DH (who actually does have a spine,) and I will have some leftovers for the week until I get back in the swing of housework again.
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LOL.... Lago!!!
Peep sushi...Too funny!! Thanks for a very badly needed laugh today!
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Anjanita,
I DO remember that SNL skit... Loved the cast during that time frame!
We have been getting really great deals on chuck roast here, too. I had not made a pot roast in years but, we've had 2 within the last couple of months!! Yum.
I see you are from Mankato... We spent 5 years in Rochester... Lovely area.
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I better think of SOMETHING to make -- my Pack Rat is coming over for dinner tonight! LOL
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Tonight is going to be that Black Bean Stew I talked about a ways back...
Naturegrrl, I think it was you that wanted the recipe so here it is... Enjoy!
Black Bean Stew (serves 4)
1 lb ground chuck
1/2 cup chopped onion
1 (4 oz) diced chilis or jalepeno (depends on how spicey you like things)
1 1/2 cup peeled and diced potato
1 (16 oz) can Black Beans (I use Goya in the blue can)
1 Tablespoon chili powder
1 cup (or more) beef stock
Salt and Pepper to taste
1/4 cup sour cream, optional
2 Tablespoons chopped fresh cilantro, optional
In a 5-Qt Dutch oven, begin browning the ground chuck. Add the onions as they are chopped. Cook over medium heat until the beef is cooked through and the onion has softened. Drain accumulated fat.
While beef is cooking, peel and cut potatoes into 1/2 inch dice. Add potatoes, beans with their liquid, beef stock (I usually eye the stock and use a bit more because I like it somewhere between a soup and stew) and chili powder to the pot. Stir well. Reduce heat and simmer, uncovered, 15-20 minutes or until potatoes are cooked.
Serve in bowls with a little dollop of sour cream and sprinkle of cilantro.
If you have extra time to let it cook until most of the liquid has evaporated you can use the stew to stuff a pita pocket. Dress with a bit of sour cream and sprinkle with cilantro.
This doubles and even triples very well if you have a large crowd.
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saturn
Got your aparagus soup recipe saved off to my file!! Sounds really good and quick. Those springtime asparagus should be hitting the grocery stores at a good price up here soon!!
carolehalston
That meat loaf sounds really good... I don't think I have even used ground lamb in one before, but I bet it's good!
I think the Cuban-style pork you are talking about is called Lechon Asado. It is marinated in a sour orange marinade and then roasted until falling apart. Used to be done with a whole pig in a pit in the yard! I do have a smaller scale recipe for it.... lol I will try to dig it out and post it.
Leftover Lechon Asado, along with some ham, swiss and a slice of dill pickle makes a makes a mean Cuban Sandwich, too!!
Lena,
I've had a few of those nights this week where you just don't know what you are going to make until the very last minute! I think a couple of them turned into an eggs or leftovers night!!
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Saturn- Would the soup be as good without the curry? I loved the sounds of it until I saw that, I am not to into curry.
Lago- I agree, lol at the sushi peeps! thanks for the smile:)
Seaside, the black bean stew sound yummy! I will have to give that one a go!
I had planned on making an easy chicken and stuffing recipe for tonight. My husband called about a half hour ago and requested cheese burgers .(?) He has been trying to be good the past few weeks and said he had a tuna sandwich today instead of a cheeseburger for lunch- and he regrets it,lol!
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LOL Seaside but I ate up all the leftovers, and only have enough eggs left for our breakfast tomorrow...can you tell I've been lazy lately?
OK. I decided to make the Italian Rainbow. :-)
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Laurie- if you don't like curry I'm sure you could use other spices. In fact I saved three entirely different recipes for asparagus soup that I found on the Internet. I would tell you some ideas but I am wrapped up watching Idol right now, and typing from my phone! Funny too about your husband and a tuna sandwich-- that is what my husband had today too, on those great little salad pockets. But I know he'd rather be having a big fat burger anytime!
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Tonight I made the "IL TEMPLARI BOWL... MONT SANT'ANGELO" recipe posted above by Naturegirl. It was really good and I highly recommend it. I will post the salad dressing recipe tomorrow when I have a bit more time.0
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Yes, SeasideMemories, Mankato is lovely. Unfortunately, like so many places, we are bracing ourselves for flooding.
The pot roast for supper tonight. I added a quick salad - ambrosia. And oldy but a goody. (Just like those of us who remember SNL in its heyday.)
Ambrosia Salad
Couple of seedless oranges cut into chunks
Couple of bananas, sliced
Can of drained pineapple tidbits
Couple handfuls of seedless green grapes
Bathe the bananas in the pineapple juice and drain and they will be less apt to go brown. Mix together with lowfat sour cream, some shredded coconut and chopped pecans.
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I was flipping through my new issue if Health and I saw a recipe for citrus shrimp coctail that looked good. It's sort of more of an appetizer but I may make it for dinner tonight!
Combine boiled shrimp with chopped cucumber, cubed avocado, pink grapefruit segments and lime segments. I may squeeze the lime over everything instead, because it seems like it needs a little something to perk it up. Maybe some fresh chopped herbs too. Not sure. I think I need to play around a bit with it. Any suggestions?
Sherrill0 -
Thank you for the black bean stew recipe. The ones I found always had corn in the ingredients. Doesn't fit into our needs. I recently bought a pressure cooker. They have changed in forty years thank goodness. Hopefully I won't blow the thing. Had one back in the 60's. After 2 accidents never used it again. Nothing like scraping chili off the range hood.
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