Roasted Vegetable Loaded Potatoes

Roasted Vegetable Loaded Potatoes

Ingredients
3 cups chopped fresh cauliflower
2 cups sliced fresh Brussels sprouts
1/2 medium-size red onion, sliced
1 tablespoon olive oil 
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Basic Baked Potatoes ( http://www.myrecipes.com/recipe/basic-baked-potatoes-50400000123193/ )
1/4 cup golden raisins
1/4 cup chopped toasted walnuts
2 tablespoons lite bottled Italian vinaigrette 

 

Preparation
1. Preheat oven to 400°. Toss together first 6 ingredients on a lightly greased 15- x 10-inch jelly-roll pan.
2. Prepare potatoes as directed. Bake cauliflower mixture, with potatoes, 25 minutes or until cauliflower is brown, stirring once. Toss with raisins, walnuts, and vinaigrette. Spoon over potatoes.
TRY THESE TWISTS

COUNTRY HAM and CHEESE: Cook 1/2 cup chopped country ham in 1 tsp. hot vegetable oil in a small skillet over medium heat, stirring often, 5 to 7 minutes or until browned. (You can also use Canadian bacon.) Divide ham, 1/2 cup (2 oz.) shredded 2% reduced-fat Cheddar cheese, 1/4 cup light sour cream, and 3 Tbsp. chopped fresh chives among Basic Baked Potatoes. (Per serving: Calories 231; Fat 6g)

SPINACH and MUSHROOM: Cook 1 (8-oz.) package sliced baby Portobello mushrooms; 2 garlic cloves, minced; 1 (6-oz.) package fresh baby spinach; and 1/4 tsp. each salt and pepper in 2 Tbsp. hot olive oil in a large skillet, stirring often, 5 minutes. Stir in 1/4 cup toasted pine nuts, 1/2 cup crumbled reduced-fat feta cheese, and 2 Tbsp. bottled balsamic glaze. Serve over Basic Baked Potatoes. (Per serving: Calories 282; Fat 10g)

HAWAIIAN STYLE: Cook 1 cup chopped cooked ham and 1/2 cup each chopped red bell pepper, fresh pineapple, and green onions in 1 tsp. hot vegetable oil in a large skillet, stirring constantly, 6 minutes or until tender. Stir in 2 Tbsp. each hoisin sauce and water. Serve over Basic Baked Potatoes. Sprinkle with 2 tsp. toasted sesame seeds. (Per serving: Calories 243; Fat 5g)
Southern Living
SEPTEMBER 2012

Veggie Omelet

Veggie Omelette

Metric Ingredient Imperial 15 ml vegetable oil 1 tbsp 1 medium onion, chopped 1 1 garlic clove, minced 1 125 ml each red & green pepper, chopped 1/2 cup 1 medium potato, cooked & diced 1 125 ml asparagus, chopped & cooked tender-crisp 1/2 cup 1 medium tomato, seeded & chopped 1 6 eggs 6 75 ml milk 1/3 cup 2 ml crushed dried oregano 1/2 tsp - salt & pepper to taste - - pinch crushed red pepper flakes - 250 ml mozzarella cheese, shredded 1 cup

In a 9 inch (23 cm) ovenproof skillet; heat oil over medium-high heat; saute onion, garlic, red and green peppers for 3 to 5 minutes or until softened. Stir in potato, asparagus and tomato. Whisk together eggs, milk, oregano, salt, pepper and red pepper flakes; pour into skillet and cook until bottom is set. Lift with spatula to allow uncooked portion to flow underneath; cook until almost set. Sprinkle with cheese. Broil until cheese melts, 2 to 3 minutes. Cut into wedges.Serves 4

Cheddar Potatoes

Cheddar Potatoes

Metric Ingredient Imperial 4 medium potatoes, sliced 4 2 medium onions, sliced 2 15 ml fresh chives, chopped 1 tbsp 75 ml milk 1/3 cup 250 ml cheddar cheese, shredded 1 cup 2 ml salt 1/2 tsp

Preheat BBQ grill. Place potatoes and onions on large square of heavy foil. Top with remaining ingredients and toss gently. Carefully seal packet with double fold. Place packet, seam side up on grill over medium heat. Cook 35 minutes or until tender, turning several times.Serves 6

Creamy Potatoes

Creamy Potatoes

Metric Ingredient Imperial 750 ml potatoes 1 1/2 cup 125 ml ranch-style salad dressing 1/2 cup 5 ml worcestershire sauce 1 tsp

Bring a large pot of salted water to a boil. If potatoes are not small; halve or quarter them. Add potatoes to boiling water and cook covered until tender about 10 to 12 minutes. Combine dressing and worchestershire sauce. When potatoes are cooked; drain well. Pour sauce over potatoes.Serves 4

Ultimate Macaroni Salad

Ultimate Macaroni Salad

1 lb. elbow macaroni (I used medium shells), cooked al dente

2 stalks celery, diced

1 green pepper, diced

1/4 cup scallions, diced

1/4 of a red onion, chopped

1/4 cup shredded carrots

4 hard cooked eggs, chopped

1 cup cooked bacon or ham, chopped

1/2 cup diced cucumber

Dressing

2 1/2 cups mayonnaise

1/2 cup sour cream

1/2 cup buttermilk

3 Tbsp. mustard

1/4 cup cider vinegar

1 Tbsp. sugar

salt & pepper, to taste

Cool the macaroni in the refridgerator. Add all the salad ingredients and stir gently.

Whisk together all the dressing ingrediants.

Now, mix the dressing in with the macaroni. Chill until ready to serve.

I served this with copycat Popeye's Chicken Tenders and copycat Arby's Sauce for dipping.

Recipe adapted from hungrycouplenyc.com

Red Potato Salad

Red Potato Salad

6 or 7 medium red potatoes, scrubbed, cut in 1 inch pieces

1 cup mayonnaise

1 1/2 Tbsp. brown mustard

1 1/2 Tbsp. white vinegar

salt to taste

1 tsp. black pepper

1 or 2 stalks celery, chopped

1/3 cup green pepper, finely chopped 

3/4 cup red onion

4 hard boiled eggs, chopped

4 sliced bacon, cooked & crumbled

chopped chives

1.  Mix together the mayonnaise, brown mustard, white vinegar, salt and pepper. Set aside.

2. Toss together potatoes, celery, green pepper, red onion, hard boiled eggs and bacon.

3.  Gently stir in the mayonnaise mixture.  Sprinkle with chopped chives.

4.  Chill overnight.

Serves 8

Adapted from a recipe at spicedblog.com

Herb Roasted Potatoes

Herb Roasted Potatoes

2 lbs. red or yellow skinned potatoes*

2 Tbsp. olive oil

1 clove garlic, minced

1 tsp. each parsley, rosemary & pepper**

salt to taste

Preheat oven to 400 degrees.

Scrub potatoes - do not peel.

Cut into 1 inch cubes.

Soak in cold water for 1 hour.

Drain and pat dry with paper towels.

Toss potatoes with olive oil, garlic and seasonings.

Place on baking sheet lined with parchment.

Bake for 30 to 35 minutes or until browned.

Serve with sour cream and chopped green onions.

* I used Yukon Gold potatoes.

** I used Herbs de Provence - 2 tsp. and 1 tsp. fresh ground pepper.

Chunky Potato Soup

Chunky Potato Soup

3 medium red potatoes

2 c. water

1 small onion

3 Tbsp. butter

3 Tbsp. all-purpose flour

crushed red pepper flakes

black pepper

3 c. milk

1/2 tsp. sugar

1 c. shredded Cheddar cheese

1 c. cubed cooked ham

1.  Peel potatoes and cut into 1 inch cubes.

2.  Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 c. cooking liquid, adding water, if necessary; set aside.

3.  Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

4.  Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

5.  Gradually add potatoes, reserved 1 c. cooking liquid, milk and sugar to onion mixture in saucepan; stir well.  Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently. Store leftover, covered, in refrigerator.

Twice Baked Potatoes

Twice Baked Potatoes

4 large baking potatoes (about 2 1/2 lbs.)

4 tsp. butter, softened plus 2 Tbsp.

1 1/3 c. grated cheddar*

milk or half & half

1/2 tsp. minced garlic

4 slices of bacon, cooked and crumbled

1/2 tsp. salt

pepper to taste

1.  Preheat oven to 425 degrees. Scrub potatoes and dry them well. Rub each potato with 1 tsp. butter. Pierce potatoes several times with a fork.  Place in a shallow baking dish at least 1 inch apart.  Bake for 50 to 60 minutes or until tender.  Let cool.

2.  When potatoes are ready, horizontally cut off the top 1/3 of potatoes. Scoop out potato leaving about 1/4 inch thick shell.

3.  Place scooped out potato in a large bowl, reserving shells. Don't forget to scrape the tops of the potatoes, too. Discard the top skins.

4.  Mash the potato and add the 2 Tbsp. butter with enough milk (or half & half) to make it soft. Mix in the grated cheese, garlic, salt & pepper and crumbled bacon.  Spoon this mixture evenly into each potato shell, mounding evenly.

5.  Place filled potatoes back into baking dish. Bake until tops are lightly browned and potatoes are heated through - about 20 to 25 min.

*I use Cheddar, but you can always use any other kind of cheese you like.