De Ma Cuisine

Potatoes Archive

Wednesday

21

November 2012

0

COMMENTS

Roasted Garlic Yams

Written by , Posted in Cheese, Dinner, Gluten Free, Holiday, Kid-Friendly, Meat, Pork, Potatoes, Roasting, Sides, Vegetables

Thanksgiving is tomorrow. You know this. I know this. Are you prepared? We’re having Thanksgiving dinner with a mixture of Husband’s family, my family, and good friends. I’m excited. I think my excitement is a tie between the company and the food. Good thing there will be both.

My job, my dish, my instructions were: Rachel, can you bring the yams? Perfect, because I have yams. As I write this early on Monday (so that I can have a mini vacation for the rest of the week), I’m trying to think of what I want to do with them. I have lots of ideas. Scalloped Yams could be fun, Roasted Garlic Yam are great (I made them two years ago and we loved them), traditional Yams with Marshmallows are fine, Winter Veggie Salad is delicious… but I want to be creative, which usually means making something up. This is one of my favorite things to do.

Thanksgiving is the one meal, however, where I kinda like the traditional classics. Turkey, Stuffing, Green Beans, Cranberry Sauce, Yams, Mashed Potatoes and Gravy, and Rolls. Mmmmmm, I can’t wait to eat!! So I have some thinking to do regarding these yams… I’m thinking… I’m thinking… I think I’m going to use my recipe for Roasted Garlic Yams. They were good. They have bacon. They have garlic. They have parmesan cheese. Winner.

Thinking about the day after, if you need some ideas for what to do with your leftovers, here are some from this year and last.

Happy Thanksgiving!

Roasted Garlic Yams
Recipe Type: Side, Thanksgiving, Fall, Winter, Savory
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Roasted garlic and yams are mashed together then topped with bacon. A perfect side to your Thanksgiving turkey, or for any day really.
Ingredients
  • 4 sweet potatoes(yams), cubed
  • 1 head garlic
  • 1/2 C milk
  • 1/4 C parmesan cheese, grated
  • 1 T balsamic vinegar
  • pinch cayenne
  • pepper
  • 1/2 t all spice
  • salt (to taste)
  • olive oil
  • 3 slices bacon
Instructions
  1. Slice tips off garlic, place on tin foil, drizzle with olive oil, wrap with foil. Bake at 350F for 1 hour. Remove from oven and let cool.
  2. Cook bacon. Remove from pan and drain on paper towel. Cool and crumble.
  3. Add about an inch of water under steamer basket and steam yams until fork tender. Mash with garlic, milk, seasoning, and vinegar.
  4. Stir in parmesan cheese.
  5. Sprinkle with bacon and serve.
Notes
To make this vegan: Substitute chopped almonds for bacon, almond milk for cow’s milk, and omit parmesan cheese.

 

Monday

19

November 2012

1

COMMENTS

Beet and Beef Borscht

Written by , Posted in Beef, Dinner, Gluten Free, Legacy, Low Carb, Main Dishes, Meat, Potatoes, Poultry, Sides, Soups, Vegetables

Beet and Beef Borscht

Recipe Type: Soup, Main, Dinner, Appetizer, Side
Cuisine: Ukrainian, Russian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Hearty and warm, this Borscht is a family favorite of ours.
Ingredients
  • 2 T olive oil
  • 1 lb. chuck roast, cut into smallish cubes
  • 4 carrots, chopped
  • 1 onion, chopped
  • 4 small beets, peeled and chopped
  • 4-6 celery stalks, chopped
  • 1 daikon radish, chopped
  • 3 potatoes, chopped
  • 3 cloves garlic, chopped
  • 1-2 T fresh lemon juice
  • 10-12 C chicken or vegetable stock (or mixture of both) (use more or less depending on how thick you want the soup)
  • 2 t salt (or to taste)
  • pepper (to taste)
  • Greek yogurt or sour cream (for topping)
Instructions
  1. Pat each piece of beef dry with a paper towel (this helps it to brown better – this step can be skipped if you’re short on time). Heat large soup pot. Add olive oil. When oil is hot, add beef, being sure not to over-crowd the pan. Cook, over medium heat, until beef is browned, about 10 minutes or so. Remove beef from pan with a slotted spoon and set aside.
  2. Add veggies and salt and pepper to soup pot and cook, stirring occasionally, until they are getting tender.
  3. Add beef and stock and bring up to a boil. Once it’s boiling, reduce to a low boil or a simmer, and cook 1-2 hours (until veggies are tender), adding more stock or water if it gets too thick.
  4. Add lemon juice. Taste and add more salt if desired.
  5. Serve topped with a dolup of yogurt.
Notes

I serve this with warm rolls or bread, with butter. Perfect for dipping into the soup.

 

Wednesday

31

October 2012

0

COMMENTS

Hearty Lentil Stew

Written by , Posted in Cheese, Dinner, Legumes, Lentils, Low Carb, Lunch, Main Dishes, Potatoes, Roasting, Soups, Vegetables, Vegetarian

 

Hearty Lentil Stew
Recipe Type: Main, Soup, Stew, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A hearty fall or winter stew that’s earthy, healthy, and delicious.
Ingredients
  • 2 T olive oil
  • 2 carrots (about 1 1/2 C), diced or chopped
  • 2 celery ribs (about 1 C), diced or chopped
  • 1 daikon radish (about 1 1/2 C), diced or chopped
  • 1 potato, (about 1 1/2 C) diced or chopped
  • 4 cloves garlic, diced
  • 2 radishes, (about 1/4 C) diced or chopped
  • 3 C spinach, roughly chopped
  • 4 collard green leaves (about 1 C), roughly chopped
  • 2 T tomato paste
  • 2 T balsamic vinegar
  • 2 t salt
  • 1/4 t pepper
  • pinch ginger
  • pinch cayenne (or more if you want it spicier)
  • 1 T sweet paprika
  • 1 T smoked paprika
  • 1/2 T chili powder
  • pinch nutmeg
  • 1 C lentils, uncooked
  • 4 C vegetable stock (plus 1/2 to 1 C water, if necessary)
  • parmesan cheese, for topping
Instructions
  1. Heat soup pot. Add oil. Add veggies and 1 t salt. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.
  2. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.
  3. Add remaining seasonings, including another t of salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
  4. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar. Stir until wilted down. Taste and add more seasoning if desired.
  5. Serve topped with parmesan cheese.
Notes
It would be fun to serve this stew in a hollowed out pumpkin or squash!

 

Wednesday

10

October 2012

0

COMMENTS

Twice Baked Potatoes

Written by , Posted in Baking, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Potatoes, Roasting, Sides, Vegetables, Vegetarian

 

Twice Baked Potatoes
Recipe Type: Side, Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Twice baked potatoes are jazzed up with broccoli, carrot, bell peppers, tomato… and of course cheese!
Ingredients
  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • 3/4 t salt
  • 1/4 t pepper
  • 1/2 t onion powder
  • 1/2 t chili powder
  • 1/4 C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • 3/4 C cheese, grated
Instructions
  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a 1/4″ wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, 1/2 C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half.[br] Prep and veggie cooking can be done while the potatoes roast.

 

Wednesday

12

September 2012

0

COMMENTS

Simple Mashed Potatoes

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

Simple Mashed Potatoes
Recipe Type: Side, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 4 medium-large potatoes, scrubbed and cubed
  • water (enough to fill to just below or at steamer basket bottom)
  • 1 t salt, to taste
  • 2 T olive oil
  • 1/2 to 1 C milk (or more, if you want them creamier – 1 C was perfect for me)
Instructions
  1. Pour cold water into a medium or large pot. Fill to just below or at steamer basket bottom.
  2. Place steamer basket in pot and fill with quartered potatoes.
  3. Steam, covered, until soft, about 25-30 minutes (potatoes should pierce easily with a fork).
  4. Remove potatoes from pot and place in a bowl (or back into dried out pot, or stand mixer). Add milk, salt, and olive oil. Mash to desired consistency (using a potato masher, hand blender, stand mixer…).
  5. Taste and adjust seasonings if needed.
Notes

These are simple, basic mashed potatoes. You could add: pepper, chives, parsley, roasted garlic, cheese, bacon, butter, or anything else that sounds yummy. You could, of course, also top them with gravy (but, alongside the chicken, I didn’t think they needed any).

 

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