Posts Tagged 'potato'

Chard, Potato, and Taleggio Pizza

This weekend didn’t go as it was supposed to.  Saturday morning was supposed to be a long run with friends, but there’s been no running for me lately.   I have now taken 8 days off but my hip doesn’t feel much better.   Am I freaking out about the fact that I have a half marathon in less than two weeks and a full marathon in 6? Kind of, yes.  But there will be other races if those don’t happen.

Sunday was supposed to be knitting (and eating cookies) with friends, but it was actually spent on the couch thanks to a lovely stomach flu.  The weekend wasn’t all bad, though.

On Friday night we followed up our pizza with Tuscaloosa Tollhouse Pie from Baked: New Frontiers in Baking.

It’s full of chocolate chips and toasted walnuts (I added some pecans, too) with a splash of bourbon. It was gone within 24 hours.

Saturday I went to spin class (the only thing that saves my sanity when I can’t run), then we went with Mike’s parents to Tartine for some bread and cheese sandwiches.

Mike got Humboldt Fog Goat Cheese on Walnut Bread and I got Membrillo with Quince Jam on regular bread.

Delicious.
Even though she didn’t get to eat any amazing sandwiches, Ellie had fun.

This pizza is inspired by a combination I saw in Tender by Nigel Slater. I adore this book. His recipe was for chard and potato cakes with taleggio. I roasted some thinly sliced red potatoes, sauteed chopped rainbow chard with garlic, and put those on a whole wheat pizza crust lightly brushed with olive oil. Then I dotted the whole thing with pieces of taleggio, which melted into everything.

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Mashed Potato Cakes with Broccoli and Shallots


I was planning on blogging a healthy dinner yesterday, but what I ended up making was kind of boring. There was nothing wrong with it…it just wasn’t exciting.

I think lime juice and cilantro would have helped it tremendously, but I didn’t have either of those things in the fridge. I roasted some butternut squash with smoked paprika, cooked some farro, and sauteed onions, bell peppers, and celery, then added black beans. Lots of healthy stuff, but not enough in the flavor department.

This on the other hand, was a lot better. I mashed up a bunch of red potatoes (with the skins still on) with a few white beans, added an egg, and baked it in little cakes. Then I topped them with roasted broccoli and shallots, cooked in butter with a little balsamic.

I’m SO glad I’m not the girl who avoids butter anymore. I don’t need to pull a Paula Deen and add a stick and a half to everything I make, but I’ve come to appreciate it so much more than a few years ago, when I was convinced eating it would instantly make me fat (but for some reason I didn’t worry about what the beer and late-night Taco Bell runs were doing to my figure. Logic fail.)

Hanging out with Ellie all day, every day this week is pretty awesome, but I’ve gotta say, I don’t know how stay-at-home moms do it. I love her, but the hours sort of dragged today (especially when she was fussy). I need to work on appreciating these moments though, because she is growing so fast. She has a whole new range of sounds and is trying so hard to talk! It’s pretty adorable.

I’m almost done with her stocking, and I’m glad I went for the tougher pattern. I was totally intimidated by wrapping and turning, and almost made a pattern that just used two regular needles, but I figured I should try and push myself to do something new, and it’s working out well. I only had to watch three different YouTube videos to make sure I was W&T-ing correctly…

I found the pattern on Ravelry and I love it!

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Warm Potato-Celery Root Salad


The other day I bought a celery root at the farmer’s market (thanks to That Girl for the inspiration). I spent about 10 days trying to decide what to do with it, but none of the recipes in my cookbook collection really appealed to me. So, I turned to The Flavor Biblefor some ideas.

The book listed capers, mustard, and lemon as going well with celery root, so I used all three. Roasting is my favorite way to cook most vegetables, and it definitely worked out well here. Mike said he wished the potatoes were a little crisper, so a little extra time in the oven might be helpful.

I’m thinking the next new-to-me vegetable I’m going to try is kohlrabi. Any recipe suggestions?

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Miso-Curry Roasted Vegetbles with Tofu


Let’s go ahead and file this one under “Things I never thought would go together but definitely do and I’m now borderline obsessed with.”

White miso and red curry paste. Who ever would have thought those would be so amazing together when tossed with vegetables? Oh yeah, Heidi. That woman just gets food. I’m envious.

I was looking back over my epidural post (THANK YOU for all the fabulous comments!) and realized I kind of made it sound like I’m completely uneducated when it comes to having this kid, but that’s not entirely true. While I haven’t taken a class or read a book, I HAVE been talking to my doctor, read a lot of things online, and talked to people who’ve had multiple children. So, I do really feel that I’m making an informed choice, which it may not have seemed based on that post. Just wanted to throw that out there.

In other news, I’ve been trying really hard to up my vegetable consumption lately. We had friends in town over the weekend and seriously slipped in the 5-a-day department. This dinner helped me get back on track, though, and so did kale chips.

That may be my absolute favorite way to consume vegetables. Kale + olive oil + red wine vinegar + salt –> Bake at 350 until crunchy. Amazing.

AND! Mike has decided he wants to cook more. Gee, twist my 38.5-week pregnant arm! Last night he sat down with his favorite cookbooks and found a bunch of recipes to make. I married a winner, for sure.

I made this dinner, though. And we both loved it. I adapted the original recipe to use up the zucchini I had in the fridge (and to save kale for chips). I also upped the tofu to make it more filling. I can’t wait to try the miso-curry combination on other vegetables too!

Recipe:
(adapted from Super Natural Every Day)

1/4 cup olive oil
1/4 cups white miso
1 tbsp red curry paste
4 medium zucchini
6 small red potatoes
1 lb extra firm nigari tofu, diced
3 tbsp pumpkin seeds
juice of 1/2 a lemon
chopped fresh cilantro, for garnish

Preheat the oven to 400 F.

Whisk the olive oil, miso, and curry paste together until smooth.

Cut the zucchini in half lengthwise, then into 1/2″ thick half circles. Dice the potatoes into 1/2″ cubes.

Toss the zucchini and potatoes together with about half the miso mixture and spread evenly on a baking sheet. Bake for about 25 minutes, stirring occasionally, until potatoes are tender.

While vegetables are roasting, heat a little oil in a skillet and cook the tofu cubes until golden brown. Remove the pan from the heat and toss in the pumpkin seeds.

Combine the tofu and vegetables in a large bowl and add more miso mixture to taste. Add the lemon juice and mix well.

Serve sprinkled with fresh cilantro.

Potato and Corn Chowder

I know I’m a broken record, but I am completely obsessed with summer produce. Watermelon, berries, peaches, plums, grapes, corn, tomatoes… It may not ever feel like summer here, but at least we get all the amazing produce.

We had a pretty awesome weekend…Friday night we went to Ikea (yeah I know it’s the lamest Friday night activity ever but it’s kind of the best time to go because it’s pretty much empty) and bought a bunch of new furniture and some rugs.

Saturday we attempted to buy a crib but we are pretty much the least decisive people ever so it didn’t happen. We did get some more house stuff, though. With just 8 weeks until the baby’s due date, I’m a little stressed that her nursery is still just an empty room, but we’ll get there…

Sunday was a 6-hour run at Crissy Field. No, I didn’t run for 6 hours. Actually I didn’t run at all (I walked). But the event was set up so you could do as many 1-mile loops as you wanted to within the 6 hour window.

I know it sounds completely tedious and painfully boring, but the view was nice and a bunch of running/blogging friends were out there too, so I ended up walking 7 miles and having a ton of fun.

Courtney and I walked the first lap together, and then she went on to run 19 miles!

Jana, Sandra, Karin, Layla, Alyssa, and Aron were all out there too!

A bunch of these girls are running the San Francisco Marathon, and my sister is too. I’m SUPER excited about spectating in Golden Gate Park!

Mike ended up running 13 laps, and then walked a lap with me.

(I promise he does own other T shirts)

The morning was so fun, it probably deserves its own post, but I’ll just go ahead and give you that chowder recipe. This is a pretty easy soup…the hardest part is probably cutting the kernels off the ears of corn. It’s absolutely divine with a little shredded smoked cheddar cheese mixed in! I’m thinking it would be really easy to make it vegan, too…just use your favorite non-dairy milk.

Recipe:
(adapted from A New Way to Cook by Sally Schneider)

3 large ears fresh corn (2-3 cups kernels)
1 tbsp olive oil
2 medium yellow onions, chopped
2 medium red potatoes, scrubbed and cut into 1 cm dice (peel them if you want)
3 garlic cloves, minced
2 jalapenos, chopped (and seeded if you don’t want the heat)
1 tsp cumin seeds
salt
2 cups vegetable broth
2 cups whole milk

garnishes
thinly sliced green onions
shredded smoked cheddar cheese
lime wedges
fresh cilantro

Cut the kernels off the cobs, but reserve the cobs to flavor the soup.

Heat the oil in a large soup pot and add the onion. Cook for about 8 minutes, or until onion is soft and translucent.

Stir in the corn kernels and potatoes, cover, and cook for about 5 minutes. Then stir in the garlic, jalapenos, and cumin seeds and cook for a few more minutes, until the cumin and garlic are fragrant.

Stir in the broth and milk, and add the corn cobs. Turn heat to low and simmer for about 20 minutes, or until corn and potatoes are tender. Add salt to taste.

Remove the corn cobs and pulse a few times with an immersion blender (you don’t want to puree the soup completely, this is just to thicken it up a little bit.

Ladle into bowls and garnish as desired.

Curried Potatoes with Eggplant

This was Easter dinner. Or, the dinner I ate on Sunday, which happened to be Easter. Things have changed a little since I was 7 years old and Easter meant a frilly dress, jelly beans at church, lamb with mint jelly, and the fancy lace tablecloth on the dining room table. The last few years, Easter has pretty much just been like any other Sunday, with maybe a Cadbury egg or two.

After buying The Art of Vegetarian Indian Cooking on Sunday, I could not wait more than a few hours to cook something out of it, and just kind of randomly stumbled on this recipe out of the hundreds in the book. For years all the Indian recipes I made were pretty Americanized, and although I liked the food I made, it definitely wasn’t as good as what I could get at my favorite Indian place in Bangkok (the best Indian food I’ve ever had). This, however, was definitely FAR better than any Indian food I’ve ever made at home, and rivals the dishes I’ve loved at good Indian restaurants. There’s definitely a little prep-work involved, and I modified the spices to fit what I had on hand, but it actually comes together pretty quickly once everything is assembled. It’s rich, creamy, and flavorful, and I think I’m going to have to double the recipe the next time I make it!

And also, I’ve been meaning to revisit my running goals, since when I wrote mine I was pregnant but didn’t know it yet and they were:

1. Finish the Boston Marathon (not sure what my time goal is yet)
2. Run a sub 21 5K
3. Run a sub 45 10K
4. Run at least 2 trail races

Well. I guess I can put a check next to number 1, but as for the others, I think I’ll push those off to 2012 and make my goal for the rest of 2011 to be to run as long as I can through this pregnancy, and hopefully get back into it not too long after the baby makes her debut. We’ll see!

Recipe:
(adapted from The Art of Indian Vegetarian Cooking)

3 medium potatoes (about 2 pounds), cut into 1/2″ cubes
1 small eggplant, cut into 3/4″ cubes
1/3 cup plain yogurt (nonfat is fine)
1/2 inch piece fresh ginger, peeled and chopped
1 habanero or serrano chili, chopped
1/4 cup unsweetened dried coconut
1/2 tsp garam masala
1 tbsp vegetable oil
1 tbsp butter
1 1/2 tsp mustard seeds
1 1/2 tsp cumin seeds
1 tsp turmeric
1 tbsp ground coriander
1 t salt
3 Tbsp chopped fresh cilantro, divided

Set a steamer basket over simmering water and steam the potatoes until tender. Set aside, then steam the eggplant until tender, and set them aside.

Put the yogurt, ginger, chili, and coconut in a food processor and pulse until smooth. Stir in the garam masala.

Heat the oil and butter in a large frying pan over medium high heat. Add the mustard and cumin seeds and fry until deep brown, then stir in the potatoes and cook for about 5 minutes, or until browning in places. Add the yogurt mixture, turmeric, coriander, eggplant, salt, and 1 1/2 tbsp cilantro.

Turn the heat down to medium low and cook, stirring well, for an additional 5 minutes, then serve garnished with remaining cilantro.

Wasabi Potato Salad

This week was pretty huge… Monday I ran the Boston marathon and today we found out..

She is measuring perfectly and was SUPER active… flipping around and kicking and punching like crazy. It was absolutely AMAZING to see, and we are so excited (even though I was convinced for the past few months that we were having a boy!)

They gave us a TON of pictures!

And on a completely unrelated note, I made some pretty delicious potato salad.

After having wasabi potato salad from Delica the other day, I realized it had to be pretty easy to make at home. This wasn’t an exact copy of their recipe because I used celery instead of snow peas, and I kind of made it up as I went along, but it tasted great, and I love how easy it is to adapt it to your tastes (this one definitely had a kick).

I found wasabi powder at the Asian grocery store, but I’m not sure if different brands have varying levels of pungence, so I’d add it about a quarter teaspoon at a time just so you don’t completely burn out your sinuses.

Recipe:
3/4 lb baby red potatoes, halved or quartered (into bite-sized pieces)
2 stalks celery, thinly sliced
2 Tbsp rice vinegar
2-3 Tbsp mayonaise
pinch salt
2 t powdered wasabi (or to taste)

Bring a large pot of water to a boil and add the potatoes. Cook for about 15 minutes, or until fork-tender (but not falling apart!)

Drain and submerge into cold water to stop the cooking, then drain again. Toss in a bowl with a pinch of salt and the rice vinegar.

Stir in the mayonnaise and celery and mash up some of the potatoes. Add wasabi to taste. Chill for at least an hour before serving.



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