Purple Mash


Purple Mash

I like making roasted potatoes using both white and purple potatoes and the presentation they make are great.  So I was thinking, why not make a purple mashed potatoes?  So I decided to give it a try, I combined 6 small white potatoes with 4 purple potatoes and made mashed potatoes just as you would normally made them.  The results were less purple than I was hoping for and when I make this again I think I will use a ratio of 6 purple to 4 white potatoes.  My creation came out lighter blue/grey.  They may not look pretty but they sure did taste good.  There is nothing wrong with experimenting.  Happy creating.

Ingredients:

White potatoes, peeled and halved

Purple potatoes, peeled and halved

Pepper

Butter

¾ cup of milk

Directions:

Boil the potatoes until they are tender.  Drain the potatoes into a colander and return the potatoes to the pan.  Put the pan back on the stove on very low heat for a couple of minutes to evaporate any left over water.  Add the butter and mash to the consistency you like.  Add milk, pepper and stir.  Top with butter.

Sautéed Zucchini and Yellow Squash


Sautéed Zucchini and Yellow Squash

This is a very simply dish to prepare and it goes well with so many other ingredients.  I like to cut the squash in half down the middle then again across.  This gives you a large piece to cook.  The large piece is less likely to get overcooked.  I don’t like mushy squash.

Ingredients:

2 Zucchini

2 Yellow Squash

Olive oil

Salt and pepper

Cilantro, chopped

Directions:

In a large skillet heat the olive oil until it is hot over a medium heat.  Place the squash cut side down and don’t turn until they begin to brown.  Turn and season with salt and pepper, remove to a serving dish and top with chopped cilantro.

Portabella Mushroom Avocado


Portabella Mushroom Avocado

My inspiration for this dish came from Where Frugality and Food Collide with Delicious Consequences and the Portobella Pizza’s recipe

I thought tonight I would combine a couple of my recipes into one new one.  I took my vegetable galore and avocado chicken recipe and used these to come up with a new dish, mushroom avocado.

This is a vegetarian delight using portabella mushrooms, avocado and vegetable galore.  You get the meatiness of the mushroom combined with the creaminess of the avocado for a delightful treat.

Ingredients:

2 portabella mushrooms

Olive oil

Salt and pepper

Vegetable Galore

Avocado, slices

Mozzarella cheese, shredded

Parmesan cheese, grated

Directions:

Remove the stems and the gills from the portabella mushrooms.  Brush both sides with olive oil.  Place top side down on a baking sheet.  Season the portabella with salt and pepper.  Fill the center of the portabella with the vegetable galore.  Place 3 or 4 slices of avocado on top.  Cover with mozzarella cheese and bake in a 350 oven until the cheese melts and starts to brown.  Dust with a little Parmesan cheese and serve.

Corned Beef and Cabbage


Corned Beef and Cabbage

If you’re not familiar with corned beef you have been missing out on a great meal.  Corned beef and cabbage is a traditional Irish dish that should be enjoyed often by everyone.  I cook mine in a crock pot for six hours.  Yes, you can cook it on the stove top but I prefer the even temperature of the crock pot.  I also do not cook my vegetables with the meat.   I cook them along in a large pot of seasoned water.  The last thing I cook is the cabbage; I do not like overcooked cabbage.  So give this a try and let me know if I have converted you.

Ingredients:

2 corned beef

3 cups chicken stock

2 large potatoes cut in large chunks

1 rutabaga cut into large chunks

4 carrots cut into large chunks

1 green cabbage quartered.

Directions:

Put your corned beef in the crock pot and add chicken broth.  Cover and cook on high for 6 hours.

With about an hour left of cooking the beef place your vegetables, except the cabbage, in a large pot of boiling, seasoned water and cook until tender.  Remove

Remove the beef and let rest before carving.

Place the cabbage and vegetables into the water and cook until the cabbage is tender, remove to a serving bowl

Cut the corned beef across the grain and serve with your favorite mustard.

Tomato Soup


This is the first time I have ever made tomato soup and it will not be the last.  I am a humble man but this soup is out of this world.  Do yourself a favor, make it and make some croutons to add to it.  I love it when it comes together.

Tomato Soup

10 Roma tomatoes

Olive oil

1 Red pepper

1 Serrano red pepper

1 Zucchini, chopped in large chunks

1 Yellow squash, chopped in large chunks

½ Red onion, chopped

2 tsp. Cumin

2 tsp. Paprika

Salt and pepper to taste

2 tbsp. Coconut oil

1 28 oz. can Tomato sauce

1 can 13.66 oz. Coconut milk

Fresh oregano, parsley, and basil, chopped

Directions:

Coat the tomatoes, red peppers, and Serrano pepper with oil and place on a baking sheet.  Put under the broiler, stirring often and broil until the skins start to turn black.  Remove them from the broiler and let cool.  Remove as much of the skin from the tomatoes, red pepper and Serrano as you can.  Roughly chop the mix and put aside.

In a stock pot over medium heat place 1 tbsp. of the coconut oil in the pan and add the tomatoes and any juice, red pepper, and Serrano.  Season the tomato soup with salt, pepper, 1tsp cumin, and 1 tsp. paprika.  Cook until the tomatoes begin to break down.  Add 1 can of tomato sauce and simmer for 20 minutes.  Using an immersion blender blend until the tomato soup is smooth.  Check for seasoning, (if the soup needs some sweetness add a handful of raspberries and blend till smooth.  Let the soup simmer for 5 minutes while you cook the vegetables.  Add as much coconut milk to make a smooth soup (your preference on how much).  I used all of the coconut milk.

Vegetables

Heat 1 tbsp. of the coconut oil in a skillet over medium heat.  Add 1 tsp. of cumin and paprika and heat, stirring constantly for about one minute.  You should be able to smell the spice.  Add the red onion and cook until the onion is becoming soft.  Add the zucchini and yellow squash.  Cook until the vegetables are al dente.  Check for seasoning and add salt and pepper if needed.  Remove from the heat.

To serve, place a large ladle of soup in a bowl, top with the chopped herbs and the vegetables.  You could add croutons if you choose.

Sautéed Spinach


This year I have been lucky enough to have grown some spinach in my garden.  I can tell you there is a huge difference in taste and texture when compared with your typical store bought spinach.  I will now make sure I grow this every year in my garden.

Ingredients:

1 large bunch of your favorite spinach

2 strips of bacon cut in small slices (a small piece of sausage or salami will work as well)

Salt and pepper

Grated parmesan cheese

Directions:

Cook the bacon in a medium hot skillet.  When crisp drain most of the bacon grease and add the spinach on top of the cooked bacon.  Season with salt and pepper.  Fold the spinach over itself till it starts to wilt.  Remove from pan and serve with grated parmesan cheese on top.

Serves 4

Vegetable Couscous


Vegetable Couscous

Ingredients:

1 carrot diced

1 Italian squash diced

1 small onion, yellow or red, diced

Salt and Pepper to taste

2 tbs Olive oil

1 can 14oz chicken stock

1 cup couscous

1 tbs extra virgin olive oil

 

Directions:

In a medium skillet, heat olive oil over medium heat.  Add carrots and sauté till starting to get soft.

Add onion and sauté till soft.  Add Italian squash and sauté for a few minutes.

Season with salt and pepper.

In a medium sauce pan bring the chicken broth to a boil.  Add couscous, stir then remove

from heat and cover for 5 minutes.  Add the vegetable mixture, stir to combine.

Serve with some extra virgin olive oil on top.

 

Serves 4