I usually get the potato, mushrooms, kale and smoked gouda soup, which is a great combination of flavors. I tried to recreate his soup, to see if I could do it better, but as I was adding ingredients it took a different direction and I ended up with a mushroom, potato, and barley soup, which to be honest, turned out way better than I could have expected.
I was feeling an above-average level of confidence, so I decided to make some tater tots from scratch. I liked the idea of adding something green and healthy, something with a bold flavor. I opted for broccoli rabe because I really like the flavor and texture after a quick blanch and a saute in the frying pan with some salt and butter, and I thought the flavors would work so well.
Yesterday I made these za'atar fries because right now, all I want to eat is potatoes. Za'atar is an amazing blend of Middle Eastern spices. I have a large tub in the cupboard, and some would say that I am completely obsessed.
I managed to pull off making another meal using the grill because it is still hot outside. I went to the market today and bought every variety of produce I could find - corn, cherries, zucchini, peaches, raspberries, mushrooms, potatoes etc. I'd been wanting to make a savory galette for a few days now, but contemplated the appropriate techniques for using the grill.
It's not a spicy dish, but what it lacks in spice, it makes up for in flavor. It's packed full of healthy ingredients, seasoned with fragrant flavors like garam masala and turmeric. It's perfect with some rice, naan bread to dip, or just eaten on its own.
Speaking of high school flash backs, curly fries anyone? I am a sucker for french fries, all shapes and sizes. Especially if you curl them and load them with spices, bake them until slightly crispy but still soft in the center, load them with tomatoes, avocado, cheese, sour cream, hot sauce.
Potatoes, cheese, hot peppers, spices, butter, gah. Pure deliciousness. You know, in the dead of winter when you're really feeling like a bright crisp salad with raspberries and goat cheese and sunshine and margaritas, and then you realize that it's still cold outside, there's snow on the ground, and that you should really start living in the moment. Cheesy comfort food is the way to go, and we can only get away with eating these foods a few months out of the year, so might as well take advantage of that fact.
I created this baked potato last week, while Brent was away on business, at the same time I decided to stop eating cereal for dinner. In the summer, veggie burgers, corn on the cob, and baked potatoes with sour cream and chives are MY THING.
The spring produce has sprung, and I wanted to take advantage, so I bought all of the good looking things and combined them into a grown-up version of vegetables and cheese sauce.
I could sit down and slurp up a just a bowl of this broth on its own, but the addition of beans, potato, pasta, and kale are equally as great because the flavors soak up into each piece, each grain, each bite.
This is not your traditional, run of the mill, potato salad. To combat the traditional mushy potato texture, I prefer to roast the tiny potatoes in plenty of olive oil and sea salt. I like to get them nice and crispy.
With all this nice weather around here and talk of my family, I decided to make a familiar snack - poutine. Poutine is an authentically Canadian dish. It originated in the French-speaking province of Quebec. Poutine is made by taking french fries, sprinkling them with cheese curds, and drizzling gravy over the top. It is a magical combination.
Thinly sliced potatoes baked in a skillet with a creamy garlic sauce topped with Gruyere and Parmesan cheese broiled to crispy perfection. If you are a fan of potatoes and cheese, this dish is for you!