Posts tagged ‘Potatoes’

Knoephla Soup

We celebrated a Germans from Russia Thanksgiving this year. This was another winner year – there was so much delicious food. I borrowed this recipe for Knoephla – a potato and dumpling soup – from the Prairie Californian. It was our first course, and what a great way to start the meal!

I needed to make a dairy-free version of the soup, so this is how I did it. And I used white spelt flour for the knoephla, but any white flour should do.

Broth

  • 8 cups water
  • 2 bay leaves
  • 4 tablespoons Bill’s Best Chik’nish
  • 4 medium potatoes, peeled and diced
  • 2 TBSP Earth Balance margarine
  • ½ medium onion, chopped
  • 1 12-oz package Mori-Nu Silken Tofu (soft)
  • salt and pepper to taste
  • ¼ teaspoon dill weed

Knoephla (Dumplings)

  • 2 eggs
  • ½ cup + 2 tablespoons unsweetened soymilk
  • ½ teaspoon baking powder
  • 2 cups white spelt flour

 

  1. Combine water, bay leaves, Chik’nish, and potatoes in a large heavy bottomed pot. Cook over medium heat until the potatoes are tender.
  2. In a separate pan, melt the margarine and saute onions until tender and slightly browned. Add to the broth.
  3. While potatoes are cooking, make the knoephla. Combine eggs and soymilk in a large bowl, beat to combine. Add flour and baking powder, mix together well until dough forms.
  4. Drop knoephla into the broth. You can do this by either rolling the dough into a rope (about ½ inch) and cut into pieces (about ¼ inch). Cook for 5-10 minutes or until the dumplings begin to rise.
  5. Blend the tofu in a food processor until it is nice and creamy.
  6. Just before serving, add the blended tofu and warm. Salt and pepper to taste, season with dill weed. If desired, thicken with 1 teaspoon of cornstarch + 1 tablespoon of water.

November 26, 2016 at 10:13 pm Leave a comment

GERMAN: Bavarian Supper

We celebrated Jeff’s birthday with this family recipe. It can be made vegetarian or dairy-free with substitutes.

  • 1 onion
  • 1 lb of your favorite type of hot dog, sausage, or substitute – sliced diagonally
  • 1 can cream of mushroom soup or substitute
  • 1/2 cup mayonnaise
  • 2 cups sauerkraut
  • 4 cups diced potatoes
  1. Boil the potatoes until soft.
  2. Dice and saute the onion.
  3. Mix the potatoes and onion with all other ingredients in a large bowl.
  4. Bake in a greased casserole dish for 45 minutes at 350 degrees.

March 14, 2012 at 11:37 am Leave a comment

FUSION: Corn Chowdah Mac ‘n Cheese

Another new favorite from Rachael Ray. We veganized and freed the recipe from gluten by leaving out the bacon, substituting the dairy items, and using a rice/potato pasta. You can too, and it’s still very tasty!

Ingredients

  • Salt and black pepper
  • 1 pound mezzi rigatoni, penne rigate or cavatappi pasta (use gluten-free, as necessary)
  • 4 ears corn, husked
  • Extra virgin olive oil, for drizzling
  • 1/4 pound bacon, chopped into 1/2-inch pieces (optional)
  • 1 baking potato, peeled and diced into 1/4-1/2-inch pieces
  • 1/2 tablespoon Essence of Emeril
  • 2 stalks celery, chopped
  • 1 red chili pepper, such as Fresno, seeded and chopped
  • 1 small red bell pepper, chopped into 1/4-inch cubes
  • 1 small red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • A few sprigs thyme, chopped
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk (we used soy milk)
  • 1 teaspoon dry mustard
  • About 1/2 teaspoon cayenne pepper
  • A few grates fresh nutmeg
  • 1 cup grated Parmigiano Reggiano cheese (replaced with nutritional yeast)
  • 1 1/2 cups shredded sharp yellow cheddar cheese (raw sharp cheddar goat cheese)
Serves 6

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain the pasta and return it to the pot.

While the pasta is working, position a rack in the middle of the oven and pre-heat the broiler.

Place a small bowl upside down in a large bowl. Stand each ear of corn on the small bowl and scrape down the kernels.

Heat a skillet over medium-high heat. Add a drizzle of EVOO and the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally. Add the celery, chili pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8-10 minutes.

Meanwhile, melt the butter in a medium size saucepan over medium heat. Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper. Cook until the sauce coats a spoon thickly; lower the heat to low. Stir in the Parmigiano Reggiano.

Add the corn-potato mixture and the white sauce to the pasta in the pot and stir together. Transfer to a casserole or serving dish, top with the cheddar and bacon and broil until brown and bubbly, 3-5 minutes. Serve immediately.

January 15, 2012 at 12:32 am 1 comment

WORLD: Garlic Potatoes with Chicken

2 pounds thin-skinned red and/or white potatoes (about 18)
1 TPSP olive oil
1 onion
12 ½ oz. chicken OR veggie chicken OR 10 oz. firm tofu, cubed
1 bulb garlic, cloves peeled
3 TBSP dried tomatoes, rehydrated and minced
2 tsp fresh rosemary leaves
salt to taste (optional)
fresh rosemary sprigs for garnish

1. Scrub potatoes. In 500ºF oven, heat oil in a 10”x15” roasting pan until hot, about 1 ½ minutes. Add potatoes and onion; shake pan to coat vegetables with oil. Cook 15 minutes, then add chicken or tofu cubes and garlic and cook 30 minutes more, stirring vegetables every 10 minutes.
2. Stir tomatoes and rosemary leaves into potato mixture. Add salt to taste, if desired. Pour onto serving platter and garnish with rosemary sprigs.

Serves 6.

Note: The first time I cooked this, the veggies burned, so next time I used a little more olive oil and made sure to cut everything to about the same size.

I think this recipe was from the second Healthy Choices cookbook.

June 20, 2008 at 11:50 pm 2 comments

FUSION: Breakfast Burritos

Also from More Choices.

1 ½ lbs thin-skinned potatoes
6 flour tortillas
1 red bell pepper, chopped
½ tsp garlic powder
2 cups firm tofu or 8 eggs
1 tsp Bill’s Best Chik’nish
1 ½ cups salsa
½ cup sour cream
1/3 cup green onion, sliced thin

1. Peel potatoes, halve lengthwise, and cut crosswise into 1/3-inch thick slices. Place in 2- to 3-quart pan with water to cover and bring to a boil over high heat. Reduce heat and simmer, covered, until tender when pierced. Drain.
2. Seal tortillas in foil and warm in a 350°F oven until hot, about 10 minutes.
3. Place cooked potatoes and chopped red peppers in a nonstick skillet, sprayed with nonstick cooking spray, and cook until lightly browned, about 10 minutes. Season with garlic powder and salt. Keep warm.
4. Chop tofu and sauté in nonstick skillet sprayed with nonstick cooking spray. Add ½ tsp garlic powder and 1 tsp Chik’nish, or to desired taste. Keep warm. (If using eggs, beat them in a small bowl. Stir over medium heat in a nonstick skillet until set. Add just the garlic powder and salt to taste.)
5. Assembly: Lay tortillas flat. Toward one edge of each, fill equally with potatoes and tofu or egg mixture, and top with 2 TBSP salsa. Fold over sides and roll up tightly to enclose. Place each on a rimmed, ovenproof plate, and ladle salsa on top. If the burrito needs to be warmed, place in oven at 350°F for 2 to 3 minutes until warm.
6. Add sour cream and green onion on top. Serve immediately.

February 6, 2008 at 10:48 pm Leave a comment

MEDITERRANEAN: Oven-Roasted Joy

So many countries claim the rosemary and potato combination, that I tried to include them all.

Another recipe that I thought was long gone. I found it years ago in a cookbook based on the TV show Friends. I don’t even remember the title. Anyway, I found it this week in my mom’s recipe box. I guess I had written it down for her once upon a time. The list of ingredients is missing, but if I remember right, this recipe is for 7 new red potatoes.

1. Preheat oven to 400°. Scrub potatoes under cold, running water. Cut into ½-inch pieces. Toss with 2 TBSP oil until coated. Spread in a single layer on a baking sheet and cook for 30 minutes.
2. Stir together 2 TBSP oil, 1 TBSP garlic, 1 tsp rosemary, salt, and ½ tsp pepper. Pour over potatoes and toss gently. Continue baking for about 15 minutes.

December 11, 2007 at 11:59 am 1 comment

IRISH: Potato Leek Soup

I ate this soup at a vegetarian cooking class at our church.

10 cups potatoes, peeled and chopped
9 ½ cups water
3 TBSP Bill’s Best Chik’nish
1 tsp garlic powder
2 tsp onion powder
2 tsp Vege-sal
2 tsp parsley flakes
1 cup leeks, chopped
Salt to taste
2 cups potato buds

Cook first six ingredients until potatoes are tender. Turn off the heat and keep the pot on the burner. Quickly add parsley flakes, leeks and potato buds and stir gently. Replace lid and let stand for 20 minutes before serving.

November 14, 2007 at 4:56 pm Leave a comment

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