You are here: Home / Archives for Potatoes

Squash and Apple Mash

June 23, 2010 By The Recipe Mom Leave a Comment
mashedsquash

What You Need:

4 tbsp of light margarine, divided
3 1/2 lbs. butternut squash, peeled, seeded and cut into chunks
3 apples, peeled, cored and quartered
1/2 tsp salt
1/4 tsp pepper

How to Make It:

Set the oven temperature to 350 and line 2 rimmed baking sheets with foil.
Place 1 tbsp of the margarine onto each baking sheet and place in the oven until the butter melts.
Spread half of the squash and half of the apples evenly onto each baking sheet.
Turn the squash and apples in the melted margarine to coat them well.
Roast for 40 minutes or until fork tender.
Place the roasted squash and apples into a large serving bowl.
Toss in the remaining margarine and the salt and pepper.
Mash until smooth.

Makes 8 servings

This mash is a little healthier than regular mashed potatoes and just as tasty. Make them ahead of time if you wish. They keep well when covered and refrigerated for up to 2 days. They can also be frozen for up to 1 week. Just thaw them in the refrigerator and heat in the microwave until hot.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 40 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 168; Fat 6g; Saturated Fat 4g; Carbohydrates 30g; Protein 2g; Fiber 4g;
Cholesterol 16mg; Sodium 211mg

Filed Under: Health Concious, Kid Friendly, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , ,

Spiced Baked Potato Skins

June 20, 2010 By The Recipe Mom Leave a Comment

What You Need:

8 baking potatoes, scrubbed well
4 tbsp butter, melted
2 tbsp hot sauce
1/2 tsp salt
1/2 tsp onion powder

How to Make It:

Set the oven to 350 degrees and preheat.
Use a fork to pierce the potatoes in a few places and place them directly on the oven rack.
Bake the potatoes for 55 minutes or until soft.
Set the potatoes aside to cool and set the oven temperature up to 450 degrees.
When the potatoes have cooled enough to handle cut them into quarters.
Scoop out the pulp leaving a 1/4 inch shell.
Place the potato skins on a baking sheet skin side down.
Place the melted butter in a bowl and stir in the hot sauce, salt and onion powder.
Brush the butter mixture over the potato skins.
Bake for 15 minutes or until crispy and golden brown.

Makes 8 servings

These make a great appetizer when you have company over. Believe it or not the potato skins are where most of your nutrients are found in potatoes. Serve these with a light blue cheese dressing as a dip. Use the reserved potato pulp to make a chunky potato soup or for hash browns with breakfast.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 1 hour 10 minutes
Total Time: approximately 1 hour 25 minutes

Nutritional Information: (approximate values per serving)
Calories 237; Fat 12g; Saturated Fat 5g; Carbohydrates 30g; Protein 4g; Fiber 1g;
Cholesterol 16 mg; Sodium 859 mg

Filed Under: Appetizers, Health Concious, Recipe Cards, Recipes Tagged With: , , , , , ,

There’s More Than One Way to Grill

May 29, 2010 By The Recipe Mom 1 Comment
charcolgrill

When it comes to summer and backyard parties grilling definitely takes center stage. There is nothing like spending that beautiful summer day outside with friends and family enjoying a nice juicy burger or steak. That is why the grill is a very popular method of food preparation. It gives you the opportunity to get out of the house as well as bringing a fun positive outlook to cooking. Pull up a chair, get your friends together and let’s talk about grilling!

If you like being outdoors then cooking on the grill will be an enjoyment. Have you ever heard anyone say that grilling food takes away the flavor and juices? That statement couldn’t be more wrong! Grilling is how many professional cooks prepare their meals. It helps to release the natural juices the food holds making what you eat a mouth watering delight. There are many ways to grill those mouthwatering foods.

The Charcoal Grill

This is the most common type of grill. It’s the sliced bread of the grilling world. The old school, always affective method of grilling’ those jaw dropping dishes. It’s quick and is always sure to bring fun and laughter to any backyard event. A few negatives about charcoal are the actual coals take a little while to get to the right temperature. This type of grill can sometimes get messy. If you’re not a fan of the charcoal taste then a gas grill may be more up your alley.

The Gas Grill

This is another effective method of food preparation. The best part about gas grilling is its simplicity. Instead of fiddling around with charcoal just turn a knob, preheat and throw on the food. There are no more cleaning ashes up or buying heavy giant bags of charcoal. Replacing the need for coal with propane is also a little bit cheaper. How can it be cheaper you might ask? It’s because charcoal will run out before a propane tank will. With gas you get to keep your money and keep those friends coming back for more tasty treats.

If you like that charcoal taste then the gas grill may not be your preferred grilling partner. For a gas grill lover just turn that knob and be on your way to a for sure talked about meal.


The Fire Pit Grill

What an exciting way to grill up those hot dogs! Grab the family head out to the back yard and enjoy that time with each other because when you use a fire pit everyone is actively involved. It a great bonding experience and can produce some delicious meals including those awesome S’mores everyone loves.

The Smoker

Ah smoked meat is the icing on the cake for some people. With a smoker, like the name says, it lets the smoke cook the meat. It’s not so much the fire that makes the food melt in your mouth, but it’s that brilliant design that enables the grill to hold in smoke well enough to cook foods thoroughly.

The Electric Grill

Are you looking for a way to have that outdoor cooking experience without any of the hassles of charcoal, gas or wood? Are you looking for a way to do that and keep your money in your pocket? Well then an electric grill is going to be your right hand man. You can cook outside, enjoy the weather and save money all at the same time. There is nothing needed but an outlet and a hungry crowd.

What Can Be Cooked

There are so many different foods that can be cooked on the grill, from that thick pork chop to those healthy vegetables. The food options are unlimited and here are just a few ideas:

Meat options include steak, beef, pork, veal and fish. Vegetables taste great from the grill. Squash, zucchini, potatoes, broccoli and carrots can all be grilled with ease. Even cucumbers and apples make a tasty addition to meals cooked on the grill. This is just the tip of the iceberg. There are so many options for things you can cook on the grill. Pretty much everything you cook inside can be grilled.

The Benefits of Grilling

Is grilling for everyone? Now there is always going to be pros and cons with any situation. There are few things to remember when it comes to grilling. First grilling can get messy. It can also take longer to cook foods than it would in a conventional oven. If you don’t like being outside then grilling might not be your thing. If cooking for a large group of people grilling would be ideal but if it’s just a quick dinner for the family then you might want to think twice before lugging out that heavy grill.

One benefit of grilling is the changing of flavor. Grilling can completely change the flavor depending on which type of grill is used. Charcoal gives you that charred taste while a fire pit grill allows a little well done taste. Smokers are great for that smoky enhancement of foods and propane gives a grilled yet juicy flavor. There are so many options and ways to improve your meal on the grill.

Grilling brings people together and creates backyard memories as well as some great tasting foods. So as you can see there are downsides but all in all grilling is a bonding, fun relaxing way to prepare that family meal. Gather up family and friends and head outside to enjoy the day and the grub.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Sliced Italian Turkey

May 17, 2010 By The Recipe Mom 1 Comment
italianturkey

What You Need:

1 turkey breast, cut into slices
1 (16 oz.) can of tomatoes, chopped and juice reserved
1 (8 oz.) can of new potatoes with water
1 tsp Italian seasoning
1 1/2 tsp bottled minced garlic

How to Make It:

Lay the turkey into the pressure cooker.
Place the tomatoes over the turkey and pour in the reserved juice.
Pour the potatoes, water included, into the cooker.
Sprinkle the Italian seasoning over the top.
Add the garlic and stir to combine.
Bring the pressure cooker up to high pressure.
Cook 10 minutes then reduce the pressure under cold water.

Makes 4 servings

To add to the Italian flavor of this dish use seasoned tomatoes instead of regular tomatoes. You may also change the taste by adding 2 tsp of your favorite mixed herbs instead of the Italian seasoning.

Filed Under: Dinner Ideas, Kid Friendly, Poultry, Pressure Cooking, Recipe Cards, Recipes Tagged With: , , , , , , ,

Scrumptious Roasted Garden Vegetables

May 14, 2010 By The Recipe Mom 1 Comment
roAtedvegs

What You Need:

6 potatoes, peeled and cubed
1 turnip, peeled and cubed
1 large onions, thinly wedged
5 carrots, julienne

How to Make It:

Line a large baking pan with aluminum foil.
Set the oven temperature to 425 degrees and preheat.
Place the potatoes in an even layer into the prepared pan.
Scatter the turnips over the potatoes.
Layer the onion wedges over the turnips.
Spread the carrots out over the very top.
Spray the vegetables with a non stick cooking spray.
Roast for 30 minutes or until all the vegetables are fork tender.

Makes 6 servings

Roasted vegetables give your meals an extra kick. Top these veggies with a few pats of butter and sprinkle a little salt and pepper over them if you like. Any favorite garden vegetable can be used in this recipe like zucchini or squash.

Filed Under: Dinner Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , ,

Roasting Means More than Just Meat

May 13, 2010 By The Recipe Mom 1 Comment
roasatedfoods

A trip to the kitchen when that roast is cooking is more than the imagination can fathom. The smell alone makes the stomach growl. Pull it out of the oven and it’s a sight to behold. Most often when we think of roasting something we think of large pieces of meat. A beef roast or a pork roast even ham and turkey are roasted. Yet there are other foods that benefit from roasting.

Roasting foods entails using dry heat. Dry heat means that the foods are cooked uncovered with far little if any liquids being added. This type of cooking caramelizes the meat and gives it that beautiful golden color. It leaves your roasts with superior flavor and brings out the best in any meat product.

Many roasting meats are knotted up using a knot called the packers knot. This keeps the meat in a tight ball keeping those hidden surprises intact and ensuring your food is getting cooked evenly all the way around.

Another cool fact about roasting is that in most instances the meat comes out of the oven before it’s all the way done. The internal meat is still cooking and gives us that slow cooked touch. It allows for all the juices to sink in giving you that mouthwatering taste.

Meats aren’t the only foods that benefit from the roasting process. Most vegetables can be roasted as well. Here are just a few vegetables that roasting will enhance in flavor.

•    Potatoes- When roasted the texture and taste of the potatoes skin change
•    Zucchini- Gives it a juicy yet crunchy taste
•    Pumpkin- Roasting really brings out the best in pumpkin
•    Turnips- Makes for a healthy treat
•    Cauliflower- Lets you add a zesty flavor to any meat
•    Squash- A great side dish to that main course
•    Peppers- Livens your food up and gives it a spicier taste

There are some tricks you should know to make that roasting experience better. Make sure to rub the meat or vegetables with a little butter or some sort of oil. This allows for moisture to remain in the meat rather than losing all of it in the air while cooking. Another good tip is to put your meat into a plastic bag while being roasted. This allows for the cooking time to be cut in half and also helps keep juices in the meat.

Roasting isn’t the healthiest way to cook your foods as it does take a lot away from what you cook. When roasting meat there’s a spicier taste, so if you like your taste buds to tingle then roasting is perfect way to go.

Roasting is just as effective as your traditional baking, seeing as it derived from that. Stop just imagining all the wonders you can create and go to your kitchen and start roasting up an unforgettable meal.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , , ,

Roast Turkey and Seasoned Vegetables

May 4, 2010 By The Recipe Mom 1 Comment
roastturkey

What You Need:

1 lb. new potatoes, quartered
1 lb. carrots cut into pieces
1 onion, cut into wedges
1 tsp salt
1 tsp dried rosemary
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp pepper
1/4 C of water
1 (3 lb.) turkey roast with netting

How to Cook It:

Coat the inside of the crock pot with a non stick cooking spray.
Mix together the potatoes, carrots and onions in the crock pot.
Sprinkle the vegetables with all the seasonings.
Pour the water over the top of the seasoned vegetables.
Lay the netted turkey onto the vegetables.
Cover the crock pot and cook on low for 9 hours.
Allow the turkey it to stand 15 minutes before removing the netting and slicing.

Makes 6 servings

This turkey may be cooked on high for 5 hours. Make use of the leftovers from this delightful dish. Store your leftovers in an airtight container for up to 3 days in the refrigerator. Reuse in a turkey pot pie or a hearty turkey soup or stew.

Preparation Time: approximately 30 minutes
Cooking Time: approximately 9 hours
Total Time: approximately 9 hours 30 minutes

Nutritional Information: (approximate values per serving)
Calories 270; Fat 4g; Saturated Fat 1g; Carbohydrates 29g; Fiber 3g; Protein 29g;  Cholesterol 81 mg; Sodium 1,601 mg

Filed Under: Dinner Ideas, Kid Friendly, One Dish Meals, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Parmesan Cheese Wedged Potatoes

April 27, 2010 By The Recipe Mom Leave a Comment
poltwedges

What You Need:

3 baking potatoes
1/4 C Parmesan cheese, grated
1/4 tsp Italian seasoning
1/8 tsp bottled garlic
1 pinch of salt
1 pinch of pepper
1/3 C of margarine melted

How to Make It:

Line a baking sheet with foil.
Preset the oven to 425 degrees and allow it to preheat.
Cut the potatoes into 8 wedges each.
Combine the cheese, Italian seasoning and garlic into a bowl.
Sprinkle in the salt and pepper and stir to blend together well.
Add the butter to the seasoning mix and whisk until blended in.
Place the potatoes into the cheese mixture turning to coat them well.
Lay the coated potatoes on the prepared baking sheet.
Bake the wedges for 30 minutes or until fork tender and crispy.

Makes 6 servings

The Parmesan cheese combined with the Italian seasoning and garlic will make these potatoes a hit every time. Use leftover baked potatoes to save on time and money. Adjust your baking time if using potatoes that have already been baked to 15 minutes or until they are heated through and crispy.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 194; Fat 12g; Saturated Fat 6g; Carbohydrates 19g; Fiber 2g; Protein 4g; Cholesterol 31 mg; Sodium 232 mg

Filed Under: Kid Friendly, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , ,

The Good the Bad and the Ugly of Leftovers

April 27, 2010 By The Recipe Mom Leave a Comment
leftovers

For some, leftovers can be a doom sentence. While some of us look at leftovers as the best thing in the world. All will agree that the leftovers with all that green furry topping are pretty ugly. Leftovers eaten three nights in a row can be pretty bad. Leftovers made into great tasting meals can be a good thing and believe it or not can save money. Let’s take a look at ways to use those leftovers to our benefit.

Re-purposing Those Leftovers

Holidays – Leftovers during holidays usually surmount into outrageous quantities. If you are getting tired of the same old turkey or ham sandwiches for the following week, try changing it up for breakfast. Combine the mashed potatoes, stuffing and diced meat in a pan creating a little creator for an egg. Pop it all in the oven for ten minutes on 350 degrees and you have a hearty egg in a nest for breakfast. This is a complete meal with your meat, grains and dairy. It’s also not a bad way to start a day off from the turkey hang-over from the night before.

Meat – A staple of many households is ground meat. It is a perfect start to practice re-purposing leftovers on. A couple pounds of ground beef can be used for hamburgers, then the next day for tacos and finally as an addition to spaghetti sauce or a warm crock pot of chili. Steaks are also great leftovers to utilize for a couple of days. Eaten first as a main dish with mashed potatoes and green beans, cut into strips to top a hearty salad and finally cut into chunks for stews or soups.

Remember to have fun with you leftovers. Try a different spice or mix and match them to create a new treat for everyone to try. Just remember that the taste is what is most important. Watch the ingredients while watching the taste. Sounds hard? It’s not. Let’s take a look at how to accomplish just that.

Ingredients

Let’s take the hamburger meat as an example. What ingredients did you put into it for the actual hamburger? Salt, pepper and maybe some Italian seasoning were used. Keep these ingredients in mind when re-purposing the hamburger because it may not need more salt in the dish you are trying to create. If there was plenty of salt for the hamburger, cut out the salt in the new recipe and see if that works well. Bread crumbs, ketchup and possibly even some A-1. If you went heavy on the A-1 sauce, this might not work well re-purposed as a breakfast casserole. A meatloaf on the other hand might be the way to go. Just remember what you put in will determine what kind of dish you want to reuse the meat for.

Taste

Let’s use a holiday breakfast make over as an example. One can only assume that since mashed potatoes, stuffing and turkey all go together in a meal, that they can all be used together in a single dish. Pretending with your mouth can get you a long way when cooking. If you think it will taste good together, go for it. If your instincts tell you otherwise then don’t try it. Think about how the food will taste together to get a good idea of the expected outcome.

Yes there is a good, bad and ugly to leftovers. Reusing leftovers can be a challenge but it can also be a blast. Have fun with your leftovers. Remember to keep tasting as you cook to insure you are on the right track. Most importantly be sure to use those leftovers before they become a green furry mess that ends up in the garbage disposal. Try reusing your leftovers to make hearty nutritious meals for your family and watch the dollars begin to stack up.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , ,

Herb Chuck Roasts with Vegetables

April 18, 2010 By The Recipe Mom Leave a Comment
roastveggies

What You Need:

4 carrots cut into pieces
3 potatoes, peeled and cut into pieces
1 onion, sliced
2/3 C of beef broth
2 Tbsp quick cooking tapioca
2 Tbsp tomato paste
2 tsp bottled minced garlic
1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds, crushed
1 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
2 (1 1/2 lb.) boneless beef chuck roasts

How to Cook It:

Place the carrots, potatoes and onions into the crock pot.
Add the broth, tapioca, tomato paste and garlic and stir to blend well.
In a small bowl combine the oregano, basil, fennel, pepper, salt and thyme.
With your fingers rub the seasoning mixture into both sides of the roasts.
Place the prepared roasts over the vegetables.
Cover the crock pot and cook low for 11 hours or on high 6 hours or until tender.

Makes 6 servings

There is a lot of meat in this economical dish. That’s what makes it so budget friendly. The extra meat can be used for many other dishes. Place the leftover meat and a little of the cooking juice into air tight containers. Seal and freeze for up to 3 months. Thaw in the refrigerator then use in casseroles, for shredded beef sandwiches, Manhattans or any of your favorite beef main course meals.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 6 hours
Total Time: approximately 6 hours 20 minutes

Nutritional Information: (approximate values per serving)
Calories 430; Fat 8g; Saturated Fat 2g; Carbohydrates 48g; Fiber 6g; Protein 37g;
Cholesterol 89 mg; Sodium 346 mg

Filed Under: Beef, Dinner Ideas, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , , ,
« Older Posts