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Posts Tagged ‘Potato’

A Stroke of Genius (Thanksgiving Muffins)

Posted in Main Dishes (For The Low Cal Left Brain), tagged , , on October 8, 2011 | Leave a Comment »

I like cheap things–cheap booze, cheap clothes, Courtney Stodden…  But I especially like cheap dinners.  This idea was a brainstorm of mine, that has been taking to another level by my roommate, her boyfriend, and that cute thing that likes me more than he should.  The turkey mixture is my original meatloaf recipe, which you should feel free to bake without the stuffing for a simple meatloaf (just up the cooking time to at least 40 minutes), or you can take it to the next level by making little cups of Thanksgiving goodness, that depending on how you make your potatoes (mine with almond milk and diet butter) and your stuffing (My first Stove Top Stuffing experience!) can be around only 100 calories each.  Two to three of these make a great serving and I’m sure sans potatoes, these babies freeze well.  Oh, and please God, use gravy and cranberry sauce and you will be in cheap, premade Thanksgiving heaven.  Bam.

PS  Why haven’t we talked more about Courtney Stodden?  This 95-year-old imposter of a 16-year-old is a bad porn on wheels.  Observe:

Ingredients (For 12 muffins, at around 2-3 muffins per person):

  • 1 lb lean ground turkey
  • 1/2 cup panko
  • 1 egg (or two egg whites)
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 pinch kosher salt
  • black pepper to taste (I shake this on like I’m in a Diana Summer Video.)
  • 1 tsp Worcestershire sauce
  • 1 squirt (Yes, that is a measurement to me.) or around a tablespoon of ketchup
  • Prepared stuffing of your choice (A box of Stove Top worked out perfectly for double this recipe.)
  • Premade mashed potatoes (I made a three lb bag for double the recipe, and I would assume around 1/4 cup of mash po per muffin, depending upon your preferences.  Always better to have extra; potatoes are cheap anyways.)
  • Any preferred toppings…Cranberry Sauce, Gravy…
Preheat the oven to 350.  Mix up the first 10 ingredients in a large bowl.  Using about half the mixture, press some into the bottom of 12 lined muffin tins (I used tin foil liners for heft sake), making sure to only fill about half way at most. Then add about a tablespoon of stuffing to each muffin and press down.  Add the rest of the ground turkey on top and press down.  Bake for about 30 minutes, until firm, browned around the edges, and the internal temp meets 165 degrees.  I would be very careful about cooking these enough.  The raw meat touching the stuffing is the Mom’s of America’s nightmare.  Cooked enough it’s a’okay, but there is something about shoving stuffing up the back of a raw bird…
Pipe or top with the desired mash po, and put under the broiler for about 5 minutes, until everything is brown and warm.  Serve!
I am a 5 star photographer.  Yes, those are my rain boots in the back.

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Kitchen Pantry Crock Pot Chicken Thighs

Posted in Main Dishes (For The Low Cal Left Brain), tagged , , on November 2, 2010 | Leave a Comment »

If you know me at all, you know Halloween is one of my favorite holidays.  This year, since Halloween was on a Sunday, I managed to find a way a way to have three different costumes, yet completely forget to eat.  One of the ingenuities of a crock pot is that it’s really easy to throw whatever you want inside of it and it will most probably turn out okay.  This is the result of tossing together some leftovers with some chicken legs that were on sale at Key Food.  To make this slightly healthier, you could remove the skin, but I was way too lazy this time, so I took it off while eating.  When making this from your pantry, root vegetables, mushrooms and carrots all hold up really well in the slow cooker. Any liquid will truly do, but I suggest low sodium and mixing different liquids for fun.  Enjoy!

Ingredients:

  • 5  chicken thighs
  • 1 teaspoon minced garlic
  • 1/2 onion, diced
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 3 carrots, chopped
  • 1/2 pound small red potatoes, chopped
  • 2 cups chicken stock, low sodium
  • Half a light beer
  • Splash of sherry
  • Black pepper to taste

Throw the aromatics and onion into the pot.

Then the carrots and potatoes.

Don’t forget the chicken,

then some chicken stock and a splash of sherry, followed by the lone half a can of beer in my fridge.  Cook on high for 4 hours, or low for 8, then enjoy!  I forgot to take pictures of the end product, but instead I’ll give you this.

Have a wonderful secret pop star and silent film star November.

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Slow Cooker Vegetable Curry

Posted in Main Dishes (For The Low Cal Left Brain), tagged , , , , on September 24, 2010 | Leave a Comment »

After going on two vacations and thus, needing a detox, I wanted to make something filling, yet low calorie to bring to work to eat for lunch.  Now since I am not famous and do not get to claim “exhaustion” after too many vacations and getting fat from them and then get to hide away in a rehab facility, my low-cal cooking will have to do.  I had no desire to slave over a stove in the last days of summer–which I swear, late September is still summer as long as it’s warm out!–so I wanted to make something in the crock pot.  I purposely chose these vegetables knowing that they were all filling and that the different colors help provide as many vitamins as possible.  I’m known for having a heavy hand with the spice, so if you like things less spicy, feel free to drop the levels.  This will also make your apartment smell like curry.  Forever.  No, it never goes away.

Ingredients:

  • 1/2 of a 15 ounce can of chickpeas, drained and rinsed
  • 7 ounces carrots, chopped
  • 8 ounces parsnips, chopped
  • 6 ounces green beans, chopped
  • 14 ounces potatoes, chopped
  • 1 onion (around 4 ounces) chopped
  • 1 can of diced tomatoes, around 14 ounces
  • 14 ounces of veggie broth
  • 4 tablespoons curry powder
  • 2 tablespoons ground coriander
  • 1 teaspoon cinnamon
  • Salt and black pepper to taste
  • 1/2 teaspoon crushed red pepper

Put all the ingredients in a slow cooker, stir, then cook on high for 4 1/2 hours. Enjoy!

Makes about 4 pounds of curry, at around 250 calories a pound!

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Crash Hot Potatoes

Posted in Sides (For the High Cal Right Brain, tagged on June 27, 2010 | Leave a Comment »

Remember my wonderful rant about the terrible human being that left my roommate Rachel and I homeless in this post?  Well no more worries young readers, we have found a new home!  And get this, IT HAS A WASHER AND DRYER IN THE APARTMENT.  Yes, in Manhattan and with a Washer and Dryer.  I don’t even need a bedroom.  I just want to sleep on the floor in front of its glory.  Oh, and guess where the door to the washer and dryer is located?  In our second bathroom!  Yup!  Anyways, while making one of the last few dinners I will make in our current apartment, I knew I needed a potato side dish and I reached out to the goddess of Southern Cooking, The Pioneer Woman.  She’s witty, full of butter, and talkings about conceiving her first child in this recipe post.  I was in love.  I did change her recipe around a little bit.  I chose to infuse the oil first, but hey, follow either way.  And check out her pictures, they are much nicer and more appetizing than mine.  Blame the 400 degree apartment.

Slightly altered from the Pioneer Woman.

Ingredients

  • 12 Whole Small Round Potatoes
  • 3 Tablespoons Olive Oil
  • Kosher Salt to Taste
  • Black Pepper to Taste
  • Rosemary (or Other Herbs of Choice) to Taste

Mix three tablespoons of olive oil with your chopped herb of choice and set aside to lightly infuse. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

Generously drizzle a sheet pan olive oil. Place tender potatoes on the sheet pan leaving plenty of room between each potato.

With a potato masher (Or the back of a measuring cup if you don’t have a masher, like me.), gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with the infused olive oil.

Sprinkle potatoes with kosher salt and fresh ground black pepper.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

DSC_0050_6299

I stole the above picture from The Pioneer Woman’s website so you could get a good close up of how incredible these potatoes look.  They taste even better.  You must make them.

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Potato Latkas

Posted in Sides (For the High Cal Right Brain, tagged , , on December 11, 2009 | Leave a Comment »

Like most young women, I seem to follow some “unconventional” patterns in my dating.  I would like to say that I’m an equal opportunity dater.  I see no color, religion, heart, brain…  However, I have never really seriously dated a Jewish man.  Growing up in more of a traditional than religious, Jewish household, we have always put a strong emphasis on certain customs that I truly like about Judaism–such as the food, the decorations, friendly customs.  This, plus always finding a way to date non-Jewish men, leads to my mastery of a few good Jewish dishes to share with my beau’s family.  The following is a dish I have to say I am still working to master, yet my parents have it pretty down pat.  Every family has their own latka recipe, and I’m partial to say ours is the best (really, because it is).

Shredding the potatoes, which do not need to be peeled, creates a latka that is lacy with crispy, irregular edges.  You may make the latkas ahead of time and reheat in the oven, but they will not be as crispy as when originally fried.

Ingredients:

  • 2 ½ pound Idaho potatoes, well scrubbed
  • 1 medium onion
  • 3 large eggs, lightly beaten
  • 1 teaspoon salt
  • 2 to 3 tablespoons flour
  • Vegetable oil

Shred potatoes alternately with onion to keep the potatoes from turning brown.  Or shred potatoes and onion together in a food processor fitted with the shredding blade.  Transfer to a large bowl and mix in eggs, salt and 2 tablespoons flour.  Let rest 5 to 10 minutes so the potatoes can absorb some of the moisture.  If mixture is very wet, add 1 tablespoon more flour. Some liquid may pool in the bottom of the bowl.

In large skillet over medium-high heat, heat ¼ inch of oil until very hot.  Spoon tablespoonfuls of potato mixture into hot oil.  Fry until well browned and crisp around the edges.  Turn latkas over and continue frying until bottom is also well browned and is cooked through. 

Drain on paper towels.  Serve warm with applesauce or sour cream.

Makes about 25, 3-inch latkas.

These are a lot of work and require you to be in the kitchen while you have company over to ensure they are served hot.  I don’t like working hard, so that’s probably why I don’t make them often.  I like bake ahead things.  Just being honest.

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Sweet Potato and Carrot Puree

Posted in Sides (For the High Cal Right Brain, tagged , on December 2, 2009 | Leave a Comment »

I loooveeee Thanksgiving.

The Table.

The Bird.

The Gravy.

Mashed Potatoes.  (Ahh, the benefits of an immersion blender!)

The desserts!!

Did I mention I was five pounds heavier the next day?

However, this year, we were asked to bring a side dish and we brought an easy, sweet, Fall side dish–sweet potato and carrot puree.  The only health benefit in this after the many additions to the carrots and sweet potatoes is really the vitamin A.  It’s a true indulgence.  Little Mommies and I made it two ways, one slightly lower fat than the other. 

 

I love the color of this when it’s done.  The vibrant orange makes you think it’s almost healthy.  Almost.

Ingredients:

The puree may be made using the low fat ingredients listed in italics.

  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 ½ cups water
  • 4 tablespoons butter or light butter
  • Salt and pepper to taste
  • 1 can (2 pounds, 8 ounces) canned yams in syrup, drained
  • ½ cup sour cream or reduced fat sour cream
  • ¼ cup heavy cream or fat free half and half
  • ¼ teaspoon nutmeg or to taste
  • ¼ teaspoon cinnamon or to taste

This is when you are finally at the age to put your parents to work.  It’s AWESOME. 

In medium saucepan combine carrots, water, butter and salt and pepper to taste.

It smells amazing once the water boils down.  I don’t understand how people ever lived without butter.  I would live IN butter.

Over medium heat, bring to a boil. Cook, uncovered, until water has evaporated and carrots sizzle in butter, about 30 minutes.

In food processor, (or in large bowl with potato masher) combine carrots and remaining ingredients. Process or mash until very smooth. Add additional nutmeg, cinnamon, salt or pepper to taste.  Transfer puree to casserole dish (Puree may be made to this point up to one day ahead.  Cover and refrigerate.) and bake, covered, in a 350 degree oven for 25 minutes until hot. Puree may also be reheated in microwave.  If desired, sprinkle with cinnamon before serving.

Makes 8 servings

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Sweet Potato Hash

Posted in Sides (For The Low Cal Left Brain), tagged , on November 14, 2009 | Leave a Comment »

Let’s talk sweet potatoes.  Sweet potatoes are the older, soccer-playing, grilled chicken-eating brother of the white potato world.  They are supremely healthier than any other form of potato and full of vitamins.  Although still high calorie, they are worth throwing into your diet every so often.  I have a habit of cutting them in half (or for the huge ones, in thirds), so I get a 100-150 calorie serving of potato.  I had a hankering last night for home fries and luckily had half a sweet potato in my house.  This recipe is not so bad for you, quite filling, and great with eggs.

Picture 002

I suggest opening the windows when making these.  After setting off the fire alarm for the 3rd time, I realized that no bus noises outdoors were worth avoiding for a million firemen in my apartment.  I don’t know what it’s like in the suburbs, but NYC fire alarms don’t have a ringing noise.  Most of them say “Fire, Fire” in the most calm, British voice ever heard.  If my home was on fire, I’d rather not be woken up by Keira Knightly and her frighteningly large teeth.

Ingredients:

  • 1/2 a sweet potato (mine was 100 grams), diced into small pieces,  1/2 inch to 1/4 inch squares
  • 1 very small, or half of a medium sized onion, diced
  • 1/2 teaspoon Hungarian paprika
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • Pam

Heat a pan with Pam until hot.  Saute the onions, spraying liberally with Pam until they become translucent, tossing them every so often.  Set aside.  Throw the potatoes into the pan and cook for about five minutes, tossing often, until soft on the inside and crunchy on the edges.  Throw back in the onions and add the paprika, Worcestershire, salt and pepper.  Toss a few times, plate and serve!

Makes one serving at around 100-125 calories (without the egg).

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Stuffed Potatoes

Posted in Sides (For the High Cal Right Brain, tagged , on October 20, 2009 | 2 Comments »

In accordance with my post on drop biscuits for nights of misery, everyone has a certain dish they make when they want to impress a proposed man.  And ladies, these will impress a man.  I am convinced that a man’s brain consists of the pie chart below:

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This fits many men’s brains; however, has nothing to do with a man’s full composition.  I fell in love with Rico the day he told me he was 70% cheese.  I love cheese.

Luckily, these potatoes are about 50% cheese and should satisfy any man’s heart.  Try them; they aren’t so hard.  Plus, you can make them ahead of time.

done 2

Mmm cheddar.  You can also mix some bacon in there, or use any cheese you desire.  Did I mention the cheese yet?

Ingredients:

  • 5 large baking potatoes
  • 3 tablespoon butter or margarine
  • 1/4 to 1/3 cup milk
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon ground pepper
  • Shredded cheddar cheese

Preheat oven to 450 degrees.  Scrub potatoes well.  Prick with fork in several places.  Bake about 1 hour or until tender when pricked with fork.  Meanwhile, in medium bowl, combine butter, 1/4 cup milk, salt and pepper. When potatoes are cooked through, cut a slice off top.  Gently scoop pulp from shells (be careful not to tear shells) and add to butter mixture in bowl.

scooped out

I suggest making an extra potato, just in case.  I have a habit of ripping them.  I also have a habit of using the top to shovel sour cream into my mouth while waiting for these to cook.

Mash potato mixture until smooth, adding more milk if necessary.  Do not over mash or potatoes will become gluey.  Taste mixture to determine if more salt, pepper, butter or milk is needed. Spoon mashed potato mixture back into 4 of the shells, mounding slightly in center.  Discard the remaining shell and potato tops.  Arrange potatoes on baking sheet.  Liberally sprinkle each with shredded cheddar cheese.  (If desired, potatoes may now be covered and refrigerated for up to 24 hours.  Let sit at room temperature for about 1 hour before continuing.)  Bake potatoes in a 450 degree oven for 10 to 30 minutes or until potatoes are hot and cheese is melted.  Makes 4 servings.

686px-Potato_heart_mutation

Now if only you could find a potato shaped as above…

 

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Oven Fries

Posted in Sides (For The Low Cal Left Brain), tagged , , on May 3, 2009 | 1 Comment »

I love potatoes.  LOVE them.  However, most preparations of potatoes include plenty of butter, sour cream, or oil so I am forced to avoid them.  Little mommies, however, found a way around this issue.  Oven fries!

img_0384

Mmmm.  My camera skills?  Terrible.  Oven fries?  Delish.

Oven Fries

Total Calories:  130 for 6 ounces of potato

 

Ingredients:

  • One potato (I weigh them in the store.  A 6 ouncer will cost you about 130 calories, so I go for the tiny ones.)
  • 1/2 tablespoon garlic salt
  • Olive oil Pam
  • Sheet pan

Preheat the oven to 400 degrees.  This doesn’t have to be too exact.  400 degrees in my oven can be anywhere from 375 to 425.  Wash the potato, dry it, then slice into 1/4-inch-think slices.  I like to kinda vary the size a little, that way some get really crunchy some are more mushy.  Grease the pan, then lay out the slices.  Spray them quickly with some olive oil Pam, then sprinkle desired amount of garlic salt over them.  I just do a quick shake, but if I had to guess I would say I use about half a tablespoon.  Place the pan in the oven and let cook for 15 minutes.  Take the pan out, flip the fries and then cook  for about 2 more minutes.  Voila!  Healthy fries.

P.S.  You can do this with sweet potatoes too….

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