Archive for Potatoes

Winter Lentil Soup

1 tablespoon olive oil
4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
1 28-ounce can whole tomatoes, drained
2 sweet potatoes, peeled and cut into 1/2-inch pieces
1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
1/2 cup brown lentils
1 tablespoon fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce; optional)

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
Spoon into bowls and top with the Parmesan, if using.

Per Serving
Calories 226Calories From Fat 21%
Fat 4g
Sat Fat 1g
Cholesterol 3mg
Sodium 799mg
Protein 12g
Carbohydrate 38g
Fiber 7g

Real Simple

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Quinoa With Mushrooms, Kale, and Sweet Potatoes

1 cup quinoa
2 tablespoons olive oil
2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
10 ounces button mushrooms, quartered
2 cloves garlic, thinly sliced
1 bunch kale, stems discarded and leaves torn into 2-inch pieces
3/4 cup dry white wine or chicken broth or vegetable broth
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)

Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.

Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.

Stir in the garlic and cook for 1 minute.

Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.

Serve the vegetables over the quinoa and sprinkle with the Parmesan.

Per Serving
Calories 361
Fat 12g
Sat Fat 2g
Cholesterol 5mg
Sodium 560mg
Protein 13g
Carbohydrate 51g
Fiber 6g

Real Simple

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Roasted Potato Pizza Slices

Adapted from a recipe found online.

Vegetable oil spray
1 lb medium potatoes, scrubbed and cut into 1/4-inch slices (about 12 slices)
1/3 cup pizza sauce
3/4 cup shredded cheese

Toppings (all optional)
12 slices pepperoni
1/4 cup sliced mushrooms
1/4 cup minced green pepper
1/4 cup sliced ripe olives

Preheat oven to 425° degrees. Spray a large baking sheet with vegetable oil spray; arrange potatoes in one layer; spray the potatoes with more oil. Bake for 20 minutes, until lightly browned.

Remove potatoes from oven. Using a spatula, turn the slices over on the baking sheet. Spread a teaspoon of sauce on each slice. Arrange desired toppings on each slice; sprinkle with cheese and bake 4 minutes until cheese is melted. Using a spatula, remove slices from baking sheet and serve. Yield 4 servings.

Smart & Final

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Creamy Curried Sweet Potato Soup

1 ½ tablespoons olive oil
1 2/3 cups coarsely chopped onion
1 large clove garlic, coarsely chopped
1 tablespoon coarsely grated ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1/8 teaspoon hot pepper flakes, optional
2 ½ pounds sweet potatoes, peeled and sliced 1/4 inch thick
6 cups no-salt-added chicken stock
Salt and freshly ground black pepper to taste
Fresh goat cheese

1. Heat oil in a nonstick pot large enough to hold all the ingredients. Sauté onion until it begins to brown (about 10 minutes). Add garlic and sauté, stirring, for 30 seconds.

2. To make the curry flavoring, add ginger, cumin, coriander, cardamom, turmeric and optional hot pepper flakes and stir well. Add sweet potatoes and stock and bring to a boil. Reduce heat and simmer for about 20 minutes until potatoes are soft.

3. Remove the sweet potatoes from the soup and mash; return to pot (if you don’t mind washing more stuff, you can puree the soup in a blender or food processor). stir well, season to taste with salt and pepper. Serve hot in mugs with a spoon of cheese on top and stir a bit to melt the cheese.

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Pineapple Yam Bake

3 medium yams (about 1 1/2 lbs.) sliced 1 inch thick
3/4 cup crushed pineapple (packed in juice), drained
4 Tablespoons pure maple syrup
2 egg whites

Cook yams in boiling water for 25 – 35 minutes or until very soft and tender. Drain and mash thoroughly until consistency is smooth. Preheat oven to 400 degrees. Mix pineapple and 3 Tablespoons maple syrup into yams. Spoon into a 9 inch round or 8 inch square non-stick baking pan. Beat egg whites to soft peaks; add remaining 1 Tablespoon syrup and beat until stiff; spread with a spatula, using a swirling motion, on top of yam mixture. Bake at 400 degrees for 8 to 10 minutes, or until top is golden.
Yield: 6 servings
Calories: 176, Fat: 1%

From the Searchable Online Archive of Recipes (SOAR)
October, 1997

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Shari Lewis’s No-Fry Latkes

This low-fat version of traditional fried potato pancakes was created by the late Shari Lewis (mother to Lambchop), who starred in one of the best children’s TV programs ever.

2 cups russet potatoes, peeled and shredded (about 3 medium potatoes)
1 cup onion, finely chopped
1 cup toasted wheat germ
2 egg whites
4 to 6 turns of the pepper mill
1/2 teaspoon salt
Oil spray

Preheat oven to 425 degrees F. In a large bowl, thoroughly mix all ingredients into a batter.

Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of batter onto the prepared sheets; press the pancakes down with the back of your dampened hand.

Bake 15 minutes; then turn and bake 10 minutes longer, or until latkes are browned all over (but not blackened at edges). Serve with applesauce or sour cream (low-fat if you must). Makes approximately 14 latkes.

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Nigella Lawson’s Favorite Pastas #1: With Potatoes, Green Beans and Pesto

British food goddess Nigella Lawson calls this one of her two favorite pasta recipes. Nigella says that although “I have indicated that the serving is for one or two … I find it all too easy to polish off on my own.”

Pasta With Potatoes, Green Beans and Pesto
Time: 35 minutes

Salt
2 cups (8 ounces) potatoes, peeled and cut into 1-inch dice
8 ounces dried linguine
1 cup (2 ounces) green beans, trimmed and cut into short lengths
1 1/2 cups fresh basil leaves
1 clove garlic, minced
2/3 cup grated pecorino cheese
1/3 cup extra-virgin olive oil.

1. Fill a large pot with lightly salted water. Add potatoes, place over high heat, and bring to a boil. Cook potatoes until tender, about 20 minutes. Add linguine to pot and, a few minutes later, the beans. Cook pasta to taste.

2. While pasta cooks, prepare pesto: In a food processor, combine basil, garlic and cheese. Process until mixture is finely chopped. With motor running, pour oil down feed tube to make a coarse purée. (If you are pressed for time or ingredients — or lazy — you’ll still achieve good results by substituting a jar of pesto sauce.)

3. Remove about a cup of cooking water from pasta pot, then drain pasta, potatoes and beans. With food processor running, add 1/4 cup cooking water to pesto. Dry pasta pan, and return potatoes, beans and pasta to it. Add pesto to ingredients in pan. If desired, add enough reserved cooking water to thin sauce so that it coats strands of pasta as it is tossed with a fork. Serve immediately.

Yield: 2 servings.

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