De Ma Cuisine

Potatoes Archive

Wednesday

15

August 2012

0

COMMENTS

Mom’s Potato Salad – With a Few Tweaks

Written by , Posted in Dinner, Eggs, Legacy, Lunch, Potatoes, Salads, Sides, Vegetables, Vegetarian

Mom’s Potato Salad – With a Few Tweaks
Author: Susan Pries – Tweaked by Rachel Oberg – De Ma Cuisine
My Mom’s Potato Salad, with a few variations
Ingredients
  • 1 1/2 lbs potatoes
  • 3 hardboiled eggs
  • 1 C mayo
  • 1 C Greek yogurt
  • 1 T dijon mustard
  • 1 T white vinegar
  • 1 T maple syrup
  • 3/4 t salt
  • dash paprika
  • onion powder, to taste
  • garlic powder, to taste
  • 1/2 T fresh parsley, chopped
  • 1 T chives, chopped
Instructions
  1. Steam potatoes. Cool.
  2. Whisk together dressing ingredients.
  3. Chop potatoes and eggs.
  4. Combine with dressing.
  5. Serve.

 

Wednesday

25

July 2012

0

COMMENTS

Salmon and Corn Salad

Written by , Posted in Bread, Condiments, Dinner, Eggs, Fish, Leftovers, Low Carb, Lunch, Main Dishes, Meat, Potatoes, Salads, Vegetables

Salmon and Corn Salad
Recipe Type: Salad, Main, Lunch, Dinner
Author: Rachel Oberg – De Ma Cuisine
Serves: 1
A great way to use amazing summer corn and leftover salmon!
Ingredients
  • 1 t olive oil
  • 1/4 C leftover salmon, cold
  • 1/4 to 1/2 C crispy potatoes (leftovers are fine and can be reheated in the toaster oven, or follow the recipe)
  • 1/4 C corn off the cob
  • 1/4 C green beans, chopped
  • 1/4 C zucchini, chopped
  • 1 egg, fried
  • 2 T almonds, chopped
  • 2 C lettuce
  • 1/2 C cornbread croutons
Instructions
  1. (If using leftover crispy potatoes, re-heat in the toaster oven. 350F until they’re hot.)
  2. Heat pan. Add oil. Slowly add egg (I like to pour it from a small bowl). Sprinkle with a dash of salt and pepper. Cook, covered, flipping if desired, until it reaches desired doneness.
  3. Top lettuce with potatoes, veggies, almonds, croutons, and salmon. Place egg on top. Drizzle with dressing.

 

Wednesday

18

July 2012

0

COMMENTS

Three Cheese Corn Chowder topped with Bacon

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

Three Cheese Corn Chowder topped with Bacon
Recipe Type: Dinner, Main, Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 52 mins
Total time: 1 hour 2 mins
Serves: 2-4
A creamy, dreamy chowder that was inspired by corn on the cob.
Ingredients
  • 2 ears corn, kernels off cob
  • 1 C zucchini or summer squash, diced or chopped
  • 1 carrot, grated
  • 2 potatoes, diced or chopped
  • 2-3 cloves garlic, diced
  • 1 t tropical pepper sea salt
  • 1 1/2 t smoked paprika
  • 1 1/2 t sweet paprika
  • 2 T + 1 t apple cider vinegar
  • 2 T olive oil
  • 1 T bacon grease
  • 1/4 C feta, crumbled
  • 1 C parmesan, grated (plus more for topping, if desired)
  • 1/4 C cheddar, grated
  • 2 T all purpose flour
  • 1/4 C water
  • 4-6 C water
  • 1-2 C milk
  • 2 slices bacon/serving
Instructions
  1. Cook bacon. Remove from pan and place on paper towel lined plate to drain. Reserve 1 T bacon grease.
  2. While bacon cooks, heat soup pot. Add olive oil. Add carrots, zucchini, garlic, potatoes, and seasonings. Cook over med heat until veggies start to get tender, 5-7 minutes, stirring often (make sure garlic doesn’t burn). Add 2 T apple cider vinegar and scrape the bottom of the pan (deglazing the pan).
  3. Add water, cover, bring to a boil. Uncover and cook until veggies are cooked through, about 45 minutes or so.
  4. Whisk flour with 1/4 C water. Stir into soup. Add corn and bacon grease.
  5. Add milk (use as much or as little as you want, depending on desired thickness of soup). Cook until steam begins to rise, then turn off heat. Do not boil (the milk can “break” if it gets too hot).
  6. Add cheese, a little at a time, gently whisking in. Add 1 t apple cider vinegar.
  7. Taste and adjust seasonings if necessary. Serve topped with bacon and parmesan cheese.

 

Monday

2

July 2012

0

COMMENTS

Bacon and Egg Roasted Potato Salad

Written by , Posted in Eggs, Meat, Pork, Potatoes, Roasting, Salads, Vegetables

Bacon and Egg Roasted Potato Salad
Recipe Type: Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 12-15
Potatoes and green beans are roasted and turned into a creamy potato salad.
Ingredients
  • 50-60 small red potatoes, cut in small chunks
  • 1 t salt
  • 1/2 lb. bacon, cooked and crumbled
  • 1 1/2 – 2 C green beans, cut in 1-2 inch pieces
  • 4 hardboiled eggs, chopped
  • 2 T olive oil
  • Dressing: 1 T dijon mustard
  • 1/2 C mayo
  • 1 T apple cider vinegar
  • 1/2 T honey
  • 1/2 C Greek yogurt
  • 1 t sweet paprika
  • 1 t salt
  • 1/2 t pepper
Instructions
  1. Toss potatoes with 3/4 t salt, and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 15 minutes, flip potatoes and rotate baking sheets, bake 25-35 minutes more (or until potatoes are crispy outside and tender inside).
  2. Toss beans with remaining oil, and 1/4 t salt. Bake at 350F for 10-20 minutes.
  3. While potatoes and beans cook: Cook bacon. Drain on a paper towel lined plate. Whisk dressing ingredients together.
  4. Toss potatoes, beans, eggs, and dressing together. Toss with bacon right before serving.

 

Monday

25

June 2012

0

COMMENTS

Crispy Spiced Potatoes with Brown Sugar

Written by , Posted in Baking, Gluten Free, Inspired By, Potatoes, Vegetables, Vegetarian

Crispy Spiced Potatoes with Brown Sugar
Recipe Type: Side, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2-4
Sweet and salty, these oven fries are yummy!
Ingredients
  • 6-8 small to medium red potatoes, cut in 8 pieces
  • 1 t chili powder
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • pinch cinnamon
  • pinch nutmeg
  • 1/2 t salt
  • 1/4 t pepper
  • splash apple cider vinegar
  • 1-2 T olive oil
  • 1 T brown sugar
Instructions
  1. Mix all but potatoes and sugar.
  2. Add potatoes and toss.
  3. Bake at 350F for 20 minutes.
  4. Turn and bake 20 minutes more.
  5. Remove from oven, toss with sugar.
  6. Serve and enjoy!

 

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