De Ma Cuisine

Potatoes Archive

Wednesday

7

March 2012

0

COMMENTS

Ham Chowder

Written by , Posted in Cheese, Dinner, Leftovers, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

Ham Chowder
Recipe Type: Soup, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 6
Ingredients
  • 4 T olive oil, divided
  • 3 carrots, chopped
  • 1 C cauliflower, chopped
  • 4 potatoes, cubed
  • 1 rutabaga, chopped
  • 2 C greens, rough chop (I used kale, spinach, and collard greens)
  • 1 T fresh parsley, chopped
  • 2 T chives, chopped
  • 1 1/2 C corn (frozen is fine)
  • 1 C cooked pork, chopped (I used leftovers)
  • 1 C cheese, grated (I used cheddar, mozzarella, and parmesan)
  • 1 T smoked paprika
  • 1 T sweet paprika
  • 1 T chili powder
  • pinch all spice
  • smoked sea salt
  • pepper
  • 2 T flour
  • 1/4 C apple cider vinegar, or white wine, plus 1 t
  • 1 T dijon mustard
  • drizzle honey
  • 4 1/2 C veggie stock
  • 3 C milk
  • 2-4 C water (or more if it’s too thick)
Instructions
  1. Chop veggies, greens, and herbs.
  2. Heat soup pot (use a large one!), add oil; heat, then add veggies (all but greens and herbs). Add seasonings. Cook over med heat for about 10 minutes, stirring occasionally.
  3. Add vinegar/wine. Stir. Cook 5 minutes more.
  4. In a separate pan, heat remaining 2 T oil. Whisk in flour and cook 30 seconds. Slowly whisk in 1 C stock. Add mustard and let thicken. Add to veggies, along with stock, milk, pork, honey, and corn (you can add water at this point too, if there’s room in the pot – be careful, it will bubble and splash, so not too close to the top!). Bring to a boil, then reduce to a simmer. Cook 1 hour.
  5. Add water (optional). Blend a little with immersion blender (optional). Cook an additional 30 minutes, or less if you’re ready to eat sooner.
  6. minutes before serving, add greens and herbs.
  7. minutes before serving, turn off heat and add cheese and 1 t vinegar.
Notes

Would be great with ham, clams, chicken, salmon, even without meat.
Would be yummy topped with bacon, chives, croutons.
Would be excellent served in a bread bowl, or with corn muffins.

Friday

2

March 2012

1

COMMENTS

Katy’s Omelets

Written by , Posted in Breakfast, Cheese, Dinner, Eggs, Gluten Free, Low Carb, Lunch, Main Dishes, Meat, Pork, Potatoes, Vegetables

Katy’s Omelets
Recipe Type: Breakfast, Eggs
Author: Katy Durrance
Serves: 1
How about an omelet for breakfast in the morning or for a gourmet dinner?!
Ingredients
  • 2 eggs
  • a pinch of salt
  • a pinch of pepper
  • herbs (rosemary, time, chives, parsley, etc.) put as much as you please! 🙂
  • potatoes cooked with salt, pepper, and garlic
  • bacon, cooked and chopped
  • grated cheese (preferably monetary jack)
Instructions
  1. Heat a small pan to medium to medium high heat.
  2. Beat the eggs, salt, and pepper in a small bowl.
  3. Spread butter on the pan and immediately add the egg mixture. Here’s the secret, add the cheese and herbs when the egg is mostly raw, this helps all the flavors to seep into the egg and make it tastier.
  4. Once the egg starts lifting a bit from the pan add the bacon and potatoes. Then, with the spatula, fold the egg in half. Keep it there for a few seconds then slide it onto a plate. Garnish with a few leftover herbs. Bon Appetite!

 

 

Wednesday

22

February 2012

6

COMMENTS

Roasted Veggies

Written by , Posted in Gluten Free, Potatoes, Roasting, Vegetables, Vegetarian

Roasted Veggies
Recipe Type: Side, Veggies, Roasted
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 4
I love just about any veggie if it’s roasted in the oven. So yummy!
Ingredients
  • 4 sm.-med. potatoes (I used red), cut into wedges
  • 1 large bowlful: broccoli, cauliflower, brussels sprouts
  • olive oil
  • salt (or Chili & Garlic Smoked Sea Salt)
  • pepper
  • 1 T chili powder
  • 1 t paprika
  • pinch cayenne
Instructions
  1. Pre-heat oven to 400F. Toss potatoes with seasonings. Toss veggies with seasonings. Spread potatoes on one tray, veggies on another. Bake potatoes for about 15 minutes. Add veggies to oven, and bake an additional 15-20 minutes (or until veggies are slightly browned).
Notes

These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!

Monday

20

February 2012

0

COMMENTS

Corn Chowder

Written by , Posted in Cheese, Dinner, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

Ham, Corn and Potato Chowder
Recipe Type: Soup, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: 4-6
Ham, Potatoes, Corn, Bacon… Winter’s last hurrah!
Ingredients
  • 2 slices bacon
  • 2 T olive oil
  • 1 onion (or leek), chopped
  • 2 carrots, chopped
  • 1-2 parsnips, chopped
  • 1 C misc veggies (look in your produce drawer and chop up whatever needs to be used – things like: radish, turnip, celery, mushrooms…)
  • 2 C cubed potatoes (1/2″ cubes) (if you’re using leftover mashed/cubed/diced/fried potatoes, you could use these, just add them at the same time as the stock)
  • 1 T paprika
  • 1 T chili powder
  • pinch all spice
  • 1/2 – 1 t salt (opt.)
  • 3 cloves garlic, chopped
  • 1/4 C white wine (or red wine or apple cider vinegar)
  • 2 T flour
  • 2-3 C milk
  • 6 C stock (chicken or vegetable)
  • 2-4 C water
  • 1 1/2 C corn (frozen is fine)
  • 1 C cooked ham, shredded
  • 2 T spicy brown mustard
  • 1 C fresh spinach, chopped
  • 1 C cheese (Pepperjack would be yummy!), grated (opt.)
  • drizzle honey
  • 2 T red wine vinegar
Instructions
  1. Cook bacon in soup pot. Drain fat. Heat olive oil in pan over med heat. Add onion – salt, cook 5-10 minutes. Add garlic, cook 3 minutes.
  2. Add wine and scrape off any bits of goodness off the bottom of the pot (deglazing it). Move veggies over to one side, oil to the other* (adding a little more if necessary) and whisk flour into oil. Cook 30 seconds (creating a roux). Slowly whisk in stock, milk, and water.
  3. Add corn, ham, and mustard; cook 2 min. Add milk, water, seasonings and bring to a boil. Reduce to a simmer, cook 1-2 hours. About 5 minutes before serving, add spinach and cook 2 min. Add cheese, stirring in figure-eight, until cheese is melted. Add vinegar, honey, taste and re-season if necessary. Top with crumbled bacon and serve.
Notes

*The roux step can be done in a separate pan if there are too many veggies in the soup pot to move over. Just whisk in the stock, let it get thick (like gravy, which is what you’ve made) and add it and the rest of the liquids to the soup pot.

Wednesday

15

February 2012

0

COMMENTS

Chicken Pot Pie

Written by , Posted in Baking, Dinner, Leftovers, Main Dishes, Meat, Potatoes, Poultry, Vegetables

Chicken Pot Pie
Recipe Type: Pot Pie, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4
Comforting and delicious.
Ingredients
  • 1 pie crust
  • 1/2 C onion, rough chop
  • 1 C broccoli, rough chop
  • 1/2 C cauliflower, rough chop
  • 1 carrot, rough chop
  • 1 parsnip, rough chop
  • 1 green garlic (or regular garlic), rough chop
  • 1 C potatoes (I used leftovers), 1″ cubes
  • 1 C peas (frozen)
  • 1 t dried parsley
  • 1 t dried basil
  • 1 t sweet paprika
  • 1/2 t rosemary
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • pinch nutmeg
  • 1 T spicy brown mustard
  • 1 1/2 C chicken stock
  • 1/2 C milk
  • 1 t lemon juice
  • 4 T olive oil
  • 2 T flour
  • 1 1/2 – 2 C chicken, cooked and shredded (I used leftovers from a chicken I made in the Crock Pot)
Instructions
  1. Heat pan (I used a cast iron so I could put it into the oven) and add 2 T olive oil. Add all veggies except garlic, peas, potatoes (unless you’re using raw potatoes, then add them now). Cook 5-10 minutes over medium heat, or until veggies are tender. Add garlic and cook 1-2 minutes.
  2. Move veggies to one side, add remaining olive oil, and whisk flour into it. Cook about 30 seconds. Slowly whisk in milk and stock. Bring to a boil and let thicken.
  3. Remove from heat. Add seasonings, mustard, peas, chicken, potatoes, and lemon juice. Top with crust (be careful – pan will be hot!!) (if you didn’t cook in an oven-proof pan, no problem, transfer filling to a greased pie plate) and crimp around edges.
  4. Bake at 375 for 30-40 minutes, until crust is done.
Notes

Veggies can be swapped out depending on what’s in season (or in your fridge). Some other things that would be good: butternut squash, pumpkin, turnip, rutabaga, spinach, sweet potatoes…
I served this with a Warm Arugula and Orange Salad.

Newer Entries →
← Older Entries

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts