De Ma Cuisine

Potatoes Archive

Friday

15

November 2013

6

COMMENTS

Chicken Pot Pie – In the Kitchen with Rachel O – Video

Written by , Posted in Baking, Dinner, Herbs, In the Kitchen with Rachel O, Leftovers, Main Dishes, Meat, One Dish Dinners, Potatoes, Poultry, Vegetables

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It’s cold. It’s fall. It’s the perfect weather for Chicken Pot Pie.

I would, I could, I will eat it any time of year. But, I especially love to eat cozy foods when the weather co-operates.

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Chicken Pot Pie is one of my favorites. That might be why I have made it twice, once on each show. 😉 You can see the original here.

I don’t know if I’ve ever not liked it. I mean, can you really go wrong with a flaky crust (I used Aimée’s recipe this time, yum!), sautéed veggies, and a creamy sauce?! You are shaking your head no too, right?

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I would almost be happy just to look at it. Even the one I made for the most recent show, as ugly as I made it (I had some trouble crimping the crust… I think I need more practice), still looked amazing. But, then you cut into it… Steam pours out and you get a whiff. Oh that filling… And you know that you have to eat it right away. Something this good just can’t be made to wait.

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Happy Eating!

Chicken Pot Pie
Recipe Type: Main Dish, Dinner, Meat, Chicken, Poultry, Vegetables, Stove Top, Oven, Baking
Cuisine: American
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
A classic comfort food, this Chicken Pot Pie is perfect for a cool fall evening.
Ingredients
  • 1 T olive oil
  • 1/2 C carrots, chopped or diced
  • 1 onion, chopped or diced
  • 1 C potatoes, chopped or diced
  • 1 C zucchini, chopped or diced
  • 1 t fresh savory, chopped
  • 1/4 t dried rosemary
  • 1/4 t dried thyme
  • 1/4 t dried oregano
  • 1/4 t dried parsley
  • to taste, salt
  • to taste, pepper
  • 3/4 C peas (frozen are fine)
  • 3-4 cloves garlic, diced
  • 1-2 T lemon juice
  • 1/2 t dijon mustard
  • 1 1/2 to 2 C cooked chicken, shredded
  • 2 T all purpose flour (or 1 T cornstarch for gluten free)
  • 1 1/2 C cold water (or stock)
  • 1/2 C milk
  • 1 pie crust
  • 1 egg white, beaten with a fork
Instructions
  1. Pre-heat oven to 375F.
  2. Heat ovenproof skillet. Add olive oil. Add carrots through pepper. Cook for 10-15 minutes, or until veggies are tender, over medium-low heat, stirring occasionally.
  3. Add garlic, chicken, peas, dijon, and lemon juice. Cook for 2-3 minutes.
  4. Whisk flour (or cornstarch) and water. Add to pan. Bring to a boil and let it thicken for a few minutes. Add milk and cook a few minutes more, but do not boil.
  5. Taste and adjust seasoning if needed.
  6. Top with crust (be careful, the pan is hot) and crimp edges with fingers or a fork. Brush with egg white. Make three or four slits in the center of the crust.
  7. Place ovenproof skillet on a baking sheet and bake for 30-40 minutes, or until the crust is golden and flaky.

Wednesday

30

October 2013

0

COMMENTS

Shepherd’s Pie – In the Kitchen with Rachel O – Video

Written by , Posted in Beef, Cheese, Dinner, Gluten Free, In the Kitchen with Rachel O, Leftovers, Main Dishes, Meat, Potatoes, Potlucks, Vegetables

Shepherd'sPieOct1-5

Right now we’re kinda in between seasons. It’s technically fall. But produce-wise, we’ve still got a few summer treats hanging on (hello zucchini!), yet are simultaneously moving into the winter goodies (hello root veggies!).

This Shepherd’s Pie is a mash of the two (no pun intended, hello mashed potatoes!).

This is a great dish for using leftovers. Mostly on the mashed potato end. You may want to bookmark this one for Thanksgiving, along with Shepherd’s Pie of the South. One uses up the leftover turkey or chicken, the other uses up the mashed potatoes. No, it’s not too early to start planning what you’re going to do with your Thanksgiving leftovers. It’s never too early to menu plan. 😉

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Back to October, which is a great month, by-the-way. We celebrated our 7th wedding anniversary a couple weeks ago, and the baseball postseason is in full swing. Yeah, both of these make me happy. Add to that the cooler weather and falling leaves and you may understand why this is my absolute favorite time of the year.

Since it’s my favorite month, we should eat some of my favorite foods. We should enjoy hearty, warm meals. We should bring out the quilts and hot chocolate mugs. We should eat Shepherd’s Pie (and Chicken Pot Pie, and Chili and Cornbread, and… oh I’m getting hungry).

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One thing that I love about Shepherd’s Pie is that it’s a great way to use yesterday’s dinner. I’m a big fan of making yummy foods and then repurposing the leftovers. Want to see how it could work? Say Sunday’s dinner is Roasted Chicken, with Mashed Potatoes and Mushroom and Savory Gravy, and Steamed Carrots with Honey and Butter. By making a little more than you will need the first night, you give yourself the starting points for the rest of the week’s dinners. Monday: Chicken and Rice Soup. Tuesday: Shepherd’s Pie. Wednesday: Honey Mustard Chicken Sandwiches. Thursday: Chicken Club Pizza. Friday: Sheppy Pasta (make extra Shepherd’s Pie filling and toss with pasta and tomatoes). Saturday: Soup Day (Taco Soup, Mashed Potato Soup, and definitely remember to make some Chicken Stock with the chicken bones). (Of course make sure that foods are frozen if they will be saved for more than a few days, and re-heated to a safe temperature… but you knew that.)

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Another thing that I love about Shepherd’s Pie is that it just tastes so darn good. Starting at the top, we’ve got some cheese. It’s all melty and maybe a bit crispy where it touches the skillet. Then a layer of Mashed Potatoes. Well, I love those on their own, so I can’t really go wrong here. And the foundation of this dish, ground beef (you could also use tempeh, chicken, maybe even tofu), veggies, and a bit of sauce. Well, sure, don’t mind if I do. You can make a big skillet to feed the whole family, or make individual portions and heat them up one or two at a time (I like to use medium-sized ramekins for this). It freezes well, so once everyone has eaten their fill, pop them into single serving containers and they can be saved for lunches. I wonder, maybe you could even fry an egg and slide it on top of the pie, then toast some bread, top it with a tomato slice and a sprinkle of salt and pepper, and a drizzle of good olive oil, and have it for breakfast… stranger things have happened.

Shepherd'sPieOct1-2

However it’s eaten, this meal is a winner in my book. Husband’s too. We love pie… especially the savory kind.

Happy Eating!

Print
Shepherd’s Pie

Yield: 4-6

Shepherd’s Pie

Ingredients

  • 1/2 lb. ground beef
  • 1 T olive oil
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 4 small radishes, chopped
  • 1 small onion, chopped
  • to taste, salt
  • to taste, pepper
  • 1/2 t chili powder
  • 1/2 t coriander
  • pinch nutmeg
  • pinch cumin
  • 1 C peas (frozen are fine)
  • 5 cloves garlic, diced
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 T cornstarch
  • 1/4 C cold water
  • 1 C stock (chicken, beef, or vegetable)
  • 4-6 C warm/hot mashed potatoes (4 large potatoes)
  • 1/2 to 1 C Gruyere cheese, grated
  • sprinkle coriander
  • sprinkle chili powder

Instructions

  1. Pre-heat oven to 375F.
  2. Heat oven safe skillet. Add beef. When partially cooked, add carrots through cumin. Cook covered, stirring occasionally, for 10-15 minutes, or until veggies are tender.
  3. Add peas and garlic, cook 1 minute.
  4. Add balsamic vinegar and tomato paste, cook 2 minutes.
  5. Whisk cornstarch with water and stock. Add to veggies and beef. Bring to a boil and let sauce thicken.
  6. Taste and adjust seasonings.
  7. Smooth out and top with mashed potatoes, cheese, and sprinkle with coriander and chili powder. Bake for 10-15 minutes or until cheese is melted and potatoes are hot.
http://www.de-ma-cuisine.com/shepherds-pie-video/

Monday

19

August 2013

0

COMMENTS

Squashed Twice Baked Potatoes

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

 

Squashed Twice Baked Potatoes
Recipe Type: Side, Potato, Vegetable, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 8 small potatoes
  • 3/4 T olive oil, divided
  • salt
  • pepper
Instructions
  1. Toss potatoes with olive oil, salt, and pepper. Bake at 350F for 30 minutes.
  2. Remove from oven and gently smush with the bottom of a glass. Drizzle with a tiny bit more olive oil. Return to oven and bake for 15-30 minutes more.
  3. Serve with Crock Pot Chicken and Mushroom and Savory Gravy.

 

Wednesday

19

June 2013

0

COMMENTS

Crispy Potatoes with Chili and Cheese

Written by , Posted in Beans, Beef, Cheese, Dinner, Fruit, Gluten Free, Leftovers, Legumes, Lunch, Main Dishes, Meat, Potatoes, Roasting, Vegetables

 

Crispy Potatoes with Chili and Cheese
 
Recipe Type: Main, Leftovers, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 medium potatoes, cut in chunks
  • 1/2 T olive oil
  • 1/2 t chili powder
  • 1/2 t smoked paprika
  • pinch cayenne
  • pepper, to taste
  • salt, to taste
  • pinch red pepper flakes
  • Summer Chili, for topping
  • 1/2 C cheddar cheese, grated
  • 1/2 C cherry (or regular) tomatoes, chopped, for topping
  • Greek yogurt (or sour cream), for topping (opt.)
Instructions
  1. Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.
  2. Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.
  3. Serve topped with tomatoes and yogurt or sour cream.
 

 

Monday

10

June 2013

0

COMMENTS

Spicy Roasted Potato Salad

Written by , Posted in Beans, Dinner, Fruit, Gluten Free, Lunch, Potatoes, Roasting, Salads, Sides, Vegetables, Vegetarian

 

Spicy Roasted Potato Salad
Recipe Type: Side, Salad, Potato, Vegetables, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 8-12
Take your average potato salad and spice it up!
Ingredients
  • 6-10 large potatoes, cut into chunks
  • 1 t salt
  • 3 C green beans, cut into 1-2″ pieces
  • 2 T olive oil
  • 1 jalapeño, halved (seeds and ribs removed if desired – use gloves or scrape out with a knife)
  • Dressing: 1 T fresh chives, chopped
  • pinch cayenne
  • pinch red pepper flakes
  • 1/2 smoked paprika
  • 1/2 t sweet paprika
  • salt, to taste
  • pepper, to taste
  • 1 T lemon juice
  • 1/2 T dijon mustard
  • 1/4 C mayo
  • 3/4 C Greek yogurt
  • 2 T olive oil
  • 6 cloves roasted garlic, mashed
Instructions
  1. Cut the top off a head of garlic. Drizzle with olive oil and wrap with tinfoil. Bake at 350F for 45 minutes. Let cool. Squeeze pulp from skin. Mash.
  2. Toss potatoes with 3/4 t salt and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 45-60 minutes, or until potatoes are crispy outside and tender inside (different types of potatoes may vary the amount of cooking time needed). Rotate the baking sheets halfway through to ensure that both pans are ready around the same time.
  3. Place jalapeño cut side down on a baking sheet. Toss beans with remaining olive oil and 1/4 t salt and sprinkle around jalapeño. Bake for 15-20 minutes.
  4. Let beans, potatoes, and jalapeños cool completely in the fridge. Chop jalapeño into small pieces.
  5. Whisk dressing ingredients together.
  6. Toss potatoes, beans, jalapeño, and dressing together.

 

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