Two-Step Rustic Potatoes

Two-Step Rustic Potatoes

(Multi-varities)

So I like potatoes a lot, especially as the weather gets cooler. So seeing as it is looking like that time of year (it was 57 degrees F this morning!) I picked up a range of small potatoes at the farmers market yesterday.

Now normally I like roasting them, but seeing as I have spaghetti squash (post to come) in the oven and limited time before work this morning I decided to do the potatoes two step.

I tend to buy my potatoes loose because I'm picky about size and firmness. Fresh potatoes should not have any soft spots (dimples and growth areas are ok- you can trim them). I picked golden yukon, red, and purple potatoes. You want them all in similar size so that your cuts wind up being (again) similar in size for even cook time. 

Always remember to wash and/or rinse your potatoes! I just do it in the heavy duty plastic bag seen above (with my beets- again another post). They grow in the ground so there's wound to be some dirt, and while it won't hurt you it can be gritty if it makes it to the end product. This two step cook method should eliminate any extra dirt in the first step but depending on the type of dirt the potatoes were grown in, it can flavor the water and possibly the potatoes. 

As you can see in the slightly fuzzy picture above, all my cuts (a rough large chop) are similar in size so they cook evenly all at the same time.

Now, cooking step one is a simmer or low boil. In a large pot bring water to a boil with sea salt. Once it's boiling, add the potatoes and bring back to a slow boil or simmer and let cook until they are easily pierced with a paring knife.

I like to remove the foam that builds on top of the water as the potatoes cook so I don't have to rise them, just drain.

Once pierce-able by a paring knife, remove from water and put in a large bowl. Add enough olive oil to coat and season (I just used 21 Season Salute and Sea Salt). Then add to a hot frying pan.

Every now and then stir or flip the potatoes to make sure browning, but not burning, is occurring. You may need to add more oil depending on how hot your pan is. I try to keep mine over medium heat, but all stoves are different.

Once done, remove to another container for cooling and storage or to a bowl to eat! 

Potatoes are pretty hardy, even when cooked, so they hold up well to longer refrigeration, but probably no more than a week. You can reheat in the stove or toaster oven for some crisp, or in the microwave for soft potatoes.

Enjoy! 

Vegan Cabbage Recipe (Goulash?)

Vegan Cabbage Recipe (Goulash?)

Happy St. Patrick's Day!

So I know goulash usually contains meat, but I wasn't sure what else to call this. 

My (Polish) grandmother gave my (German-Amerian) mother this recipe who gave it to me.... and I made it vegan. I figured it'd be good for St. Patty's Day- it's cabbage!

Normally this recipe uses butter and is added to egg noodles and doesn't contain carrots, but extra carrots never hurt anyone... I think.

Ingredients:

One head cabbage (small) (or half if big)

One sweet onion (large)

One granny smith apple

Two medium carrots

One (or two) tablespoon extra virgin olive oil

Salt (to taste)

My carrots were small, so I used two and a half, and my cabbage was big, so I used 3/4 of it. I'll use the rest of each later for something else- probably soup.

You want to cut the carrots into matchsticks then cut them in half. I have this handy peeler that peels strips of carrots, which I then cut down.

Roughly chop the onion as well. At this point, heat the olive oil in a large pot and then add the carrots and onion!

Don't worry- as you stir/mix them in the oil to cook and coat the veggies the onion pieces will separate and cook thoroughly. 

Rinse the granny smith apple, peel it, and chop into bite size pieces, then add it to the mix!

Make sure you hear sizzling and keep stirring occasionally. I add a little salt now to sweat the veggies so they don't burn. It's up to you!

So my cabbage was a little big so after rinsing I used 3/4 of it. Make sure to remove the inner stem!

Cut the cabbage into strips on an angle, it'll fall apart better this way! So much easier then separating the pieces by hand! And quicker!

Add the cabbage, a cup to a cup and a half of water, and some more salt to the pot and put the lid on. You want the water to simmer so it steams and boils the veggies- no burning!

After ten minutes stir the mix and put the lid back on.

Once the cabbage is done (taste tests must be done after 25 minutes of cooking- yum!) remove the lid and let the remaining water evaporate. Once done, put into a bowl and eat or store for up to a week.

It makes about 4 servings and is very low in calories (about 200 per serving) and is a good source of veggies. You can still add butter and cooked egg noodles at this point, but I prefer it this way (vegan duh!) so I'll leave it and eat it the way it is.

Happy Saint Patrick's Day the vegan way!

Enjoy!

Quick Cooker Rice

Super Easy Quick Cooker Rice

This recipe is my go to for busy days or nights when I don't have a lot of time to cook.

Ingredients:

1 1/2 cups brown rice

1 can black beans

1 bell pepper

6-8 green onions

minced garlic

bullion cube

spices

Rinse your brown rice throughly!

You can also let it sit for a few hours in water in the fridge, but I decided to made this last minute.

My rice cooker gives me lines to fill the water to, but really you want it about 1/2 inch above the rice.

My particular rice cooker has a setting for brown rice. My suggestion is to follow your cooker's manual if you've never used it for brown rice before.

I start it now, to heat the water and help the bullion dissolve.

I used fake beef broth, but you can use any broth bullion cube. 

You can also replace the water with vegetable broth.

Break the bullion cube up to help it dissolve quicker!

I'm using a red bell pepper and green onions, but if you don't like peppers or can get your hands on green onions, you can use tomatoes and regular onions. Just treat them the same way.

Chop the green onion up roughly- you want about one cup.

Same thing with the pepper!

If you use other veggies, treat them similarly.

Blurry picture! Oh no.

Add the veggies to the bowl.

Add about two teaspoons garlic! Yum :)

Mix gently, then close the top and set it to cook.

Walk away now (set a timer if you need to, mine beeps when done)!

When done, toss gently- fluff with a paddle.

Be careful of the steam! But keep tossing until it's mixed fully.

Now add the spices you like (I used smoked paprika and chill pepper flakes) and the beans (after you rinse them!) and gently stir some more. I tend to close the lid to let the beans heat, though they're precooked so no need to put them in ahead of time. If you do they're liable to get soft and squishy. 

Serve now or refrigerate and eat the next day or so.

Should be good in the fridge for up to a week!

Enjoy!

Crispy Crunchy Cinnamon Pita Chips

Crispy Crunchy Cinnamon Pita Chips

So I found this recipe: http://www.macaroniandcheesecake.com/2011/09/baked-cinnamon-sugar-chips.html

And then this one: http://theveganstoner.blogspot.com/2012/06/churro-chips.html

And I kind of mixed the two?

Oh and I used olive oil....

So first you cut up your tortilla. I used a small type, as you can see in the next picture of my set-up.

As I said, I also used extra virgin olive oil and not butter or vegetable oil.

This is my set-up. I mixed the sugar and cinnamon with a small whisk, but a fork would work too. 

I had to mix more (about two more times) so maybe mixing the sugar and cinnamon in a bowl on the side and then adding it as needed would make more sense. Adding more oil is simple enough.

Coat both sides with oil then the sugar-cinnamon mix and place on a baking sheet.

(I have a note about this later, but  for now know that it's messy!)

I baked it at 350 F for 10-12 minutes in a single layer, so I had a couple batches.

Take them off when hot or they'll stick!

Okay, so let them cool a little first!

Then transfer to a cooling rack.

I found using chopsticks (if you know how to use them easily enough) made things much less messy in the coating process and kept my fingers from burning while transferring the chips to the cooling sheet. I had wax paper under the chips, but in hind site I think parchment paper would work better for absorbing extra oil. Don't use paper towels! They'll stick. Though, I did put them in layers on paper towels in a container once they were cool and could be stored (the ones I didn't eat).

Anyway, I've eaten about half the batch now- so yummy!

And let me tell you, they are crunchy!

Enjoy!

Rustic Potatoes

Rustic Potatoes

Ingredients:

Any potatoes

Extra Virgin Olive Oil

Salt and Pepper (to taste)

Onion

Mushrooms (crimini)

Red Pepper Flakes

Granulated Garlic

Other spices

Chop everything roughly!

Mix everything in a big bowl.

Put into a skillet and cook over medium heat, stirring occasionally, until browning occurs- the onions should be translucent and the mushrooms soft. Shrinkage will have occurred. 

Add a little water and stir, steaming the ingredients.

Test the potatoes for doneness!

Add more spices to taste.

Above is simply the sautéed mushrooms. You can also just sauté the onions, or peppers, but the whole thing makes a great breakfast addition.

Enjoy!

Homemade Pasta Sauce

Homemade Pasta Sauce

(or pizza sauce if you cook out more of the liquid!)

Ingredients:

Small can tomato paste

12-16 cherry tomatoes

3 T extra virgin olive oil

salt

pepper

basil

3-4 tsp minced garlic

onions or scallions (or both)

1/2 C. to 1 C. water

1/2 C. to 1 C. wine

On this particular day I decided to use onions and scallions. Both my boyfriend and I love onion so the more the better!

I was also lazy and bought pre-chopped onion, but you can just use one whole onion and chop it roughly. I also bough pre-minced garlic. Yay for being tired and lazy! I did however chop the tomatoes! A whole bowl will do!

In a large sauce pan, heat the olive oil on med/low heat. Add in the onions (chop it roughly if you bought it whole) and/or the scallions and stir occasionally.

Once the onions are clear looking add in the rest of the chopped veggies and keep stirring! 

We don't want anything to burn.

Once it's cooked through enough add the garlic and the can of tomato paste, 1/2 cup water, and 1/2 cup wine. Stir and let simmer on med/low heat until the sauce thickens and the wine is incorporated.

Add the salt, pepper, and more basil. You should taste it now and see if you want more wine for sweetness/tang or water if the flavor is too strong. Let it simmer some more until to liked thickness, then remove from heat.

If you haven't cooked the pasta, do it now. Right before it's fully cooked, add it to the pan with the sauce and cook over medium heat for another 2 minutes to incorporate flavor. 

As a side note, I tend to use white wine, which is a little sweeter, so I don't need to add sugar. Some people like their sauce sweet and some like it acidic, so use different wines to choose the best flavor for you.

Enjoy!