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Skillet Roasted Potatoes with Mushrooms, Caramelized Onions and Parmesan

 

Skillet Roasted Potatoes with Caramelized Onions Parmesan and rosemary_

I fell in love with side dishes during the three years I spent as a vegetarian. When you don’t eat meat, you tend to go into any holiday celebration or dinner party knowing that your meal will be made up of side dishes and you just hope to end up with more than a garden salad and a dinner roll.

Even though I now eat meat, I want hearty side dishes that can be meals all on their own. I still eat vegetarian food regularly (of the 13 recipes I’ve posted this year 11 have been vegetarian and 7 of those have been vegan) and I want the side dishes I serve to be as important and well crafted as the main dish. Vegetables tend to be the star of the side dish, and being a veggie devotee for three years gave me profound respect for what produce can bring to the table. If you’ve never been a vegetarian, and want to challenge yourself in the kitchen, try to go a month without meat. Even if it’s temporary, it’ll grown you as a cook.

This is a recipe that I already have plans to make again. It has an elegant comfort food vibe to it. The edges get a bit crispy, but the middle has a creamy mashed potato feel. Meat eater or not, this can be a meal or a side dish. I really hope you love it as much as I do.

 

Skillet Roasted Potatoes with Caramelized Onions Parmesan and rosemary 2

 

 

Beer Brined Corned Beef Sliders with Pickled Cabbage Slaw

Ingredients

    Corned Beef
  • 3.5 lb beef brisket
  • 1 cup brown sugar
  • 1 cup kosher salt
  • 3 tablespoons curing salt (this will make the meat pink)
  • 3 tbs whole allspice berries
  • 1 tbs whole cloves
  • 1 tbs ground ginger
  • 2 tbs mustard seeds
  • 2 tbs whole peppercorns
  • 1 yellow onion, quartered
  • 2 cups water
  • 3 (12 ounces) bottles of stout
  • 8 cups ice
  • Pickled slaw:
  • 2 cup red cabbage, shredded
  • 2 cup savoy cabbage, shredded
  • ½ red onion, thinly sliced
  • 1/3 cup lemon juice
  • 2 cups apple cider vinegar
  • 1 tbs kosher salt
  • 3 tbsp sugar
  • ¼ tsp groung ginger
  • 2 tbs whole dried allspice berries
  • 2 tsp whole cloves
  • 2 tsp black peppercorns
  • _
  • 12 soft potato dinner rolls, split to resemble hamburger buns

Directions

  1. In a large pot or Dutch oven, add brown sugar, 3 tbs curing salt, 1 cup kosher salt, 3 tbs allspice berries, 1 tbs cloves, ginger, mustard seeds, 2 tbs peppercorns, along with 2 cups of water.
  2. Cook on high just until the salt and sugar dissolve, remove from heat. Add 2 bottles of stout (reserve the last bottle for cooking) and 8 cups of ice, stir until ice has melted and brine is cool.
  3. Add the brisket, cover with lid and refrigerate for 3 days and up to 10.
  4. Remove from brine and rinse well. Discard the brine and clean the Dutch oven well.
  5. Place the brisket back in the cleaned pot, along with the onion, pour the remaining bottle of stout and then cover with cold water until the brisket is fully cover with one to two inches of water above the beef.
  6. Bring to a low boil, cover and reduce heat to maintain a gentle simmer. Simmer for 3 hours or until the meat if fork tender. Move to a carving board, thinly slice against the grain.
  7. While the brisket cooks, make the pickled slaw. In a sauce pan over medium heat, add the lemon juice, vinegar, salt, sugar, ginger, allspice, cloves and peppercorns in a pot. Bring to simmer just until the salt and sugar dissolve, remove from heat. Allow to cool to room temperature. In a large bowl, add the cabbage and onion. Pour the cooled pickling liquid over the cabbage and onion, refrigerate for one hour.
  8. Slightly warm the buns, fill with corned beef and slaw before serving.
https://domesticfits.com/skillet-roasted-potatoes-with-mushrooms-caramelized-onions-and-parmesan/

Adapted from Epicurious

 

Skillet Roasted Potatoes with Caramelized Onions Parmesan and rosemary TS

 

 

 

Potato Artichoke Bisque & Support for Sandy Victims

As we leave the most divisive election in modern history, we need to remember that we are still a Nation. One Nation, Under God, Indivisible by politics, that comes together to help others.

(Photo, AP:  Frank Franklin)

Red state or blue, that is what we are. We are also a Nation that loves to help, feels an obligation to lend a hand, lift up others when we have the opportunity. We are a Nation in which everyone of  us have had the "do you give your spare change to the homeless"  debate, because regardless of the answer we all have felt the a conflict in walking away without handing something over to someone in need.

We are a society of people who have even felt selfish in giving because it makes us feel good. Because we want to help others.

(Photo: AP Spencer Platt)

We are not a nation that spends our precious moments on this earth angry because of which of the  good-hearted, great men was chosen to lead this amazing Nation. At least that is what I need to believe. I see so much good in you,  America.

I see that huge heart that breaks when you see others in need. And no matter where your bed is tonight, remember those who are without one.

This post is dedicated to all of the victims of hurricane Sandy, from Jamaica, to Cuba, to Haiti, to New Jersey to New York.

To all of the more than 110 lives that were lost in the USA, and the 71 lost in the Caribbean.

For the more than 55 billion dollars of damage the storm did.

This post is so little, in the face of that. But like you, America, I want to help. And if I could, I would make every person affected by the storm a big bowl of soup, and listen to their story and hope that I did someone some good.

 Click on the picture to give to Red Cross to assist in their efforts to help:

This post was part of a blog event put on my Creative Culinary.

Other ways to give:

 

 

Creme Brulee Topped Chocolate Stout Brownies

Ingredients

    For the Brownie Layer:
  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1/2 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder
  • 1/4 tsp salt
  • 1 stick butter
  • 7 oz dark chocolate (60%)
  • 2/3 cup chocolate stout
  • For The Creme Brulee Layer
  • 1 cup heavy cream
  • 3/4 cup low-hop pale ale beer
  • 1 vanilla bean, split and scraped or 1/4 tsp vanilla bean paste
  • 3 eggs plus 2 yolks
  • 1/2 cup sugar
  • 2 tbs corn starch
  • Plus 1/4 cup sugar for the brulee topping

Directions

  1. Preheat oven to 350.
  2. In the bowl of a stand mixer, beat the 3 eggs, white sugar, brown sugar and vanilla on high for at least ten minutes. You need a meringue type consistency in order to create a crust on top of the brownies to insure the layers stay separate. In a separate bowl, add the flour, cocoa powder, espresso powder and salt, stir to combine.
  3. In a microwave safe bowl, add the butter and the chocolate. Microwave on high for 30 seconds, stir and repeat until melted.
  4. While the stand mixer is on medium speed, slowly add the chocolate until mostly combined. Add the beer and stir. Add the flour mixture and stir until just combined.
  5. Grease and flour a 9x13 inch baking dish. Pour batter into dish and smooth out the top. Bake at 350 for 25 minutes or until the top is matte and a bit cracked. Don't over bake.
  6. Allow to cool to room temperature.
  7. For the creme brulee layer:
  8. In a sauce pan over medium heat, bring the cream, beer and vanilla to a slight simmer, removing from heat when bubbles start to form around the edges. Remove from heat and allow to cool to room temperature.
  9. In a separate bowl, whisk the 1/2 cup sugar, eggs and yolk, and cornstarch until well combined and slightly frothy.
  10. While continuing to whisk the egg mixture, slowly add the cream and whisk until well combined. Make sure the cream has cool or you will just have created vanilla scrambled eggs.
  11. Return the cream to the stove and stir over medium heat until it comes to a low simmer. Continue to whisk until thickened, between 5 and 10 minutes. The cream should leave a track when you drag the whisk through it. Allow to cool to about room temperature.
  12. Pour over the brownies, cover tightly with plastic wrap and chill until set, about 1 hour.
  13. Just prior to serving, cut into squares, cover with a light layer of white sugar and brulee the top with a kitchen torch until the sugar has melted and turned a dark amber color.
https://domesticfits.com/potato-artichoke-bisque-support-for-sandy-victims/

 

Skinny Baked Potato Soup 210 Calories

 

Raise your hand if you ate way to much this weekend.

I finally found pie pumpkins in my city wide search and participated in hours of pumpkin glutton. Those posts will be up later, but I needed a bit of a pumpkin detox before jumping back in for more. I have no plans to stop my fall pumpkin worship, but I needed a break.

I am also preparing for October Unprocessed. Have you taken the challenge? I signed up. Andrew of Eating Rules has asked if we could all go just one month without eating processed foods. I did it last year and found that it was both easier and more challenging that I had thought. What is processed food? That’s quite the debate, but it gets you thinking. It was, more than anything, a great reminder to read every single label on every single package I buy. Why am I buying a jam with ingredients I don’t recognize when I can just buy the one with only two: Strawberries, sugar.

Why don’t I just buy my bread from the baker down the street, with his 4 ingredients rather than the  package from across the country with 17 ingredients?

More produce, less cans, no Doritos. You can do it.

There is no fixed answer to the question, "What is unprocessed?" but the simple answer is: do you have (or could you have) all of those ingredients in your kitchen and could a person reasonably make it themselves.

For instance, I have lots of friends who are home brewers and they make beer themselves. So that makes beer OK to have, it passes the Kitchen Test. If you could reasonably assume you COULD make it, it’s OK.

However, I have no idea how to pronounce half of the ingredients in Oreos, I don’t have those in my kitchen, I could not make that product, with those exact ingredients, so sorry, no Oreos for me. For more in depth answer to the questions, you can read this.

The best thing about this challenge, is that it gets us thinking. About what we eat, who we "vote for" with the dollars we spend, and what we are training our bodies to crave.

And if you can’t go a month with eating just real whole food, then why not? Why is that hard for you?

I encourage you sign up, even if you know you can’t be perfect. Can you do Unprocessed Wednesday Night Dinners? Sign up and give it a try. It will get you thinking about what you’re eating, and what you are feeding your family.

This soup recipe could even be debated (although it is not yet October). While some ingredients easily pass the kitchen test, it reminds you to read the labels on the brands of sour cream and cheese you buy. Some will only have three or four easily recognized ingredients while some brands will have several more. It’s just about being mindful of what you buy.

 

Beer Pretzel Bread Bowls & Oktoberfest

Ingredients

  • 3 cups bread flour
  • 1 packet of dry active yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/4 cup wheat beer
  • 2 tbs olive oil
  • water
  • 1/3 cup baking soda
  • 3 tbs melted butter
  • 2 tbs coarse salt

Directions

    (Makes 4 bread bowls or 8 dinner rolls. Bread bowls are fairly small and only hold about a cup of soup each.)
  1. Add flour, 1 tsp salt, and 1 tsp sugar to the bowl of a stand mixer fitted with a dough hook attachement. Stir to combine.
  2. In a microwave safe bowl, add the beer. Microwave for 20 seconds, test temperature and repeat until the beer reaches 110 degrees (if the beer is too hot, it will kill the yeast). Sprinkle the beer with the yeast and wait for it to foam (this is called proofing the yeast, if it doesn't foam the yeast is bad).
  3. Pour the beer into the bowl and stir at a low speed until well combined, turn the speed up to medium until the dough gathers around the hook and is smooth.
  4. Oil a large bowl with olive oil. Remove the dough from the mixer, form into a ball and place in prepared bowl, cover tightly with plastic wrap. Allow to sit in a warm, dry area until doubled in size, about 40 minutes.
  5. Remove the dough from the bowl, knead on a light flowed surface until smooth, about 2 minutes. Break into 4 equal pieces (you can also make 8 dinner roll size portions) form into balls. Cover balls with plastic wrap, allow to sit until doubled in size, about 20 mintes.
  6. Preheat oven to 375.
  7. Fill a large pot with water, making sure there is room for it bubble up without spilling over, but deep enough for the large dough balls. Bring water to a boil, add the baking soda. Cut an X into the top of each bread ball. Place gently in the baking soda water and cook, turning once, for about 30 seconds. Remove from water and place on a baking sheet covered with a Silpat, or sprayed with cooking spray, cut side up. Repeat for all bread balls.
  8. Brush liberally with melted butter, sprinkle with salt.
  9. Bake at 375 for 25 minutes, or until a dark golden brown in color.
https://domesticfits.com/skinny-baked-potato-soup-210-calories/

 

 

Cheesy Potato Pancakes with Jalapeno Sour Cream

I like to throw parties, invite people over and make them feel at home. I like to make more than enough food, and for everyone to leave very full and with a take away bag of goodies. But the last time I had a little gathering at Casa De Dodd, I had overlooked my Gluten Free friends. I had remembered the vegetarians, and the vegans, the people who don’t drink beer, but for the ones who are allergic to gluten there wasn’t much. I felt terrible.

Gluten Free isn’t a fad diet. It isn’t Paleo or Raw or Weight Watchers. It isn’t a choice. It’s a medical condition and a food allergy  that is one of the fasted growing diagnosed food allergies in the United States.

Gluten Free (Celiac’s Disease) people don’t want to give up bread. And regular pizza, or hamburger buns and flour tortillas, they don’t have much of a choice. Eat gluten free or become debilitatingly ill. Have you ever had food poisoning? In away, it’s like that.

And with over 3 million American’s allergic to gluten, chances are your next party may have one. It might even be you, Celiacs is most often diagnosed in adulthood. Because we want everyone who walks into our parties to feel at home, we all need to have a stock pile of appetizers to accommodate. Because unlike other diets, this isn’t a choice.

Because gluten is used as a thickener in tons of processed foods, it can easily hid in obscure places like canned soup, pre-made salad dressing, imitation crab, cheese spread and some brands of soy sauce.

At each party I need to have a few Celiac Friendly dishes that I made from scratch so that I can be sure there isn’t any rogue gluten waiting like a digestive ninja to attach my friends insides. Potatoes are a great place to start. Because who doesn’t love potatoes? It’s like not liking puppies or The Beatles.

So when you come across Gluten Free appetizers and dishes that you love, bookmark for them for gatherings. Because your friends would do it for you.

 

Beer & Bacon Pecan Bars

Ingredients

    For The Crust:
  • 1 stick plus 2 tbs (10 tbs) unsalted butter
  • 2 cups flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 2 tbs water
  • For the Filling
  • 1 cup stout
  • 1 stick butter
  • 2 cups chopped pecan
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 2 eggs
  • 5 strips of bacon, cooked and chopped

Directions

  1. Preheat oven to 350
  2. In a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to combine. Cut the butter into cubes and add to the food processor. Process until butter is incorporated into the flour mixture. Add the water and process to combine. Add additional water, 1 tsp at a time if there is flour that still hasn't been dampened.
  3. line a 9 x 13 inch baking pan with parchment paper (this will make it easier to remove from the pan) and dump the shortbread into the pan. Press into the bottom of the baking pan in one even layer.
  4. Bake at 350 for 12 minutes of until a light golden brown. Allow to cool before adding the filling or the crust and filling will mesh together.
  5. In a pot over medium high heat, add the stout, cook until reduced by half. Add the butter and stir until melted, remove from heat. Add the sugar, pecans, cream, corn syrup and stir until melted. Once the mixture has cooled to room temperature, add the eggs and stir until combined.
  6. Pour the filling over the crust, sprinkle with cooked bacon and bake at 350 until the filling no longer jiggles when you gently shake the pan, about 25-30 minutes.
https://domesticfits.com/cheesy-potato-pancakes-with-jalapeno-sour-cream/

 

Skinny Potato Skins: 62 Calories

I’m not going to sit here and pretend that these are as good as the real thing. Those potato skins loaded up with bacon, sour cream and cheese that are somewhere around 62 calories per bite. But these make a great lunch durring my "I am GOING to lose those final 3 pounds" week. And they reheat really well, so you can make a batch on Sunday, and reheat them through out the week for lunch. With a side of this salad.

I’ve run the numbers and have come up with 62 calories each potato half, but that completely depends on the size of your potato and the amount of flesh you scoop out of it.  

My Husband added fat free sour cream and shredded cheese. If you add a tbs of fat free sour cream and a tsp of shredded part skim mozzarella cheese, it will about double the calories in the potato. But, if you like it more and that will make you eat less, it may be worth it. 

Also, this dish is:

Gluten Free

Vegan

Kosher for Passover

Skinny jeans friendly 

Skinny Potato Skins

4 large red potatoes

1 large red bell pepper, thinly sliced, stem removed

1 large yellow bell pepper, thinly sliced, stem removed 

2 cups sliced crimini mushrooms

2 cloves of garlic, chopped

olive oil cooking spray

2 tbs Smart Balance Light, melted

1 1/2 tbs or Fajita Seasonings

(Or: 1 tsp salt, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp chili powder)

1/2 cup Pico De Gallo (or you fav salsa)

Preheat oven to 400. 

Pierce the potatoes a few times with a fork and microwave on high for 5-7 minutes or until cooked through. Remove and allow to cool until enough to handle. Cut in half and scoop out most of the insides, leaving about 1/4 inch of the walls in tact. You can save the potato middles for mashed potatoes or potato cakes.

Place thinly sliced bell peppers, mushrooms, and garlic on a baking sheet. Spray lightly with olive oil cooking spray and sprinkle with fajita seasoning (or the homemade blend) and toss to coat. 

Roast the vegetables in the oven for 15 minutes or until soft and the mushrooms have browned, tossing every 5-8 minutes with a heat safe spatula. 

Place the skins on a baking sheet and brush the insides with melted smart balance light, sprinkle with salt. Bake at 400 for 10 minutes, allow to cool slightly. 

Fill each potato skin with fajita veggies and top with Pico De Gallo. 

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