Recently, I signed up for Abundant Harvest Organics, a weekly locally farmed, organic produce program. Every week , I get a small box of in-season, organic produce. This has encouraged me, as I had hoped, to cook more and eat better and to experiment (finding new recipes etc.).
So, I've decided to write a blog where I share my love of food and cooking. The last two batches of produce I've gotten included potatoes, so that is the subject of today's posting and compilation of recipes. Hopefully, I'll be able to include photos of dishes next time, though they certainly aren't always very pretty, but usually they taste pretty good. I typically start with a recipe and then adjust it and go from there.
My top potato recipes of the week are: potato leek soup (sans cream), Nicoise salad (a major favorite of mine) and a home fries with gooey egg breakfast concoction I came up with this morning (feel free to give this item a better name). Most of the time I'm cooking for one since I'm really into veggies and the hubbie is really into meat.
1. Potato Leek Soup - I've never cooked with leeks before, but since they came in my box and since I had potatoes, potato leek soup was an obvious choice, but I didn't want to make a version that was saturated with cream and a lot of fat, so I found a recipe online and made adjustments. Here was the result:
- 4 Tbsp. butter
- 3/4 1 large yellow onion chopped
- 1 leek, chopped
- 3 garlic cloves, chopped
- 2 Russett potatoes (about 2 lbs. total), peeled and chopped
- 4 cups chicken or vegetable broth
- Sea salt and black pepper to taste
- Melt butter in a large pot over medium-low heat. Add onions, leeks, and salt. Cook, stirring occasionally, until mixture is a bit creamy looking, about 10 minutes (adjust heat so mixture cooks but doesn't start to brown).
- Add garlic and cook, stirring, until fragrant, about 1 minute. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook until potatoes are very tender to the bite, about 20 minutes.
- Purée soup in a blender.
- Add salt and pepper to taste
2. Nicoise salad - a typical Nicoise salad consists of tuna, green beans, hard boiled eggs, tomatoes, onion, capers, and potatoes with a vinaigrette. I love this salad, but rarely have all of the exact ingredients around and really try to focus on cooking with what I have, so based on what I had, I made a wonderful (and beautiful) Nicoise salad for dinner last night. Since it wasn't recipe based and I'm going off memory, I will estimate with amounts.
- a handful of torn romaine lettuce (kudos to abundant harvest, the romaine was beautiful and delicious)
- a handful of organic herb salad from Trader Joe's
- 5-7 small fingerling potatoes
- 2 soft-boiled eggs
- a handful of green beans
- white wine vinegar
- brown or dijon or spicy mustard (depending on your preference)
- olive oil
- 1 can solid white albacore tuna
1. Boil eggs and potatoes (I did it together in one pot to save on dirty dishes and just took the eggs out a bit earlier than the potatoes. I put my eggs in ice cold water because I prefer my eggs to be soft or medium-boiled, not hard boiled)
2. Sautee green beans in sesame oil with salt and pepper
3. Toss salad in vinaigrette (whichever you choose), I made a small amount quickly just for this salad with a dash of white wine vinegar, olive oil and one squirt of mustard
4. Put it all together - I like to put the lettuce on the bottom, of course, with the tuna (drained) on top and the green beans, egg and potatoes around the edges. I think it looks beautiful and tastes great.
3. Potato and Gooey Egg Breakfast Concoction - Like many of you, I love breakfast and this morning I was feeling rather adventurous. So, I put together a not-so-pretty, but extremely delicious (to me, anyway) breakfast mess using the organic potatoes, onion and shallots from my box.
- 2 eggs (over easy -- well that was my intent)
- 1 potato (if it is large, 2 if they are not) - any type you like for breakfast potatoes
- 2 shallots
- onion (in this case the onion that was leftover from when I made my soup, probably 1/4 of a large yellow onion)
- 3 cloves of garlic
- tri-colored peppers (frozen) from Trader Joe's
- salt, pepper, creole seasoning (creole seasoning is optional - I love making breakfast potatoes with creole seasoning)
- olive oil
- butter (a pat)
- A handful of torn spinach
1. Chop potatoes (you can do strips or chunks, whichever you prefer -- I felt like strips this morning). Season with creole, salt and pepper (to taste)
2. Chop onion, shallots and garlic
3. Pan fry potatoes in a drizzle of olive oil and pat of butter
4. Once potatoes start to get about half-way done (see, I'm definitely an amateur), add onion, shallots and garlic and continue to sautee
5. After a few more minutes (as onions start to become translucent), add peppers (fresh would be great, but I had frozen)
6. At the end (when potatoes and onion mix is about done), add spinach (I did this to add some iron, calcium and additional protein to the mix and because I love spinach and had just picked up the fresh, organic spinach this morning in my produce box)
7. Once spinach is cooked - add additional seasonings to taste and remove from pan (to plate)
8. Add a bit more oil and butter to the pan (just a small pat) and cook the eggs (over-easy) -- mine didn't quite work this morning and using a separate pan might have worked better, but I have a 3 month old and no dishwasher, so for me less dishes is better). My goal was to just have some nice runny eggs to put over top of the potatoes and that I did accomplish.
9. Put eggs on top and enjoy!
I know this last recipe sounds like a bit of a mess, but it was an experiment that I enjoyed making and eating. Delish.
I'm looking forward to dinner tonight, which will not include potatoes, but will be a delicious grilled shrimp fettuccine alfredo, which my husband will eat (and will help cook). I'll make a caesar salad to go with it.
Tomorrow is all about Quinoa - check back in for Quinoa Tabbouleh, Roasted Cauliflower Salad with Quinoa on top and maybe some Quinoa muffins, we'll see.