olive oil 1/2 onion, minced 1 tbsp butter 1/2 lb potatoes, diced 1/2 inch salt black pepper cayenne Boil the potatoes in salted water for about 6 minutes. Drain well. Heat about 2 tbsp of olive oil in a dutch oven and saute the onion until tender. Add the potatoes and season with salt, pepper,… Continue reading Home Fries
Category: Vegetables
Braised Carrots
1 tbsp butter 3/4 lb small carrots, peeled, trimmed, cut 1/4 inch thick 1 garlic clove, crushed 1/2 tsp dry thyme salt and pepper 1/2 cup chicken stock Preheat the oven to 375 F. Melt the butter in an oven proof skillet and saute the carrots with the garlic and thyme. Season with salt and… Continue reading Braised Carrots
Creamy Mashed Potatoes
4 yellow skinned potatoes, peeled, and diced salt cracked pepper 1/2 cup heavy cream, heated Boil the potatoes until tender in salted water. Drain and return to the pot. Add the cream and season. Mash well. serve.
Zina’s Tabouleh
1/2 cup cracked wheat (bulgur), soaked for 1/2 hour in cold water 2 tomatoes, diced small with their juice 2 scallions, minced 2 bunches parsley, minced 1 to 2 lemons olive oil salt and pepper Rinse the cracked wheat until the water runs clear and squeeze out the excess liquid. Place in a bowl with… Continue reading Zina’s Tabouleh
Roasted Caper Potatoes
2 lb small red skinned potatoes, scrubbed, diced large (if very small just quarter them) olive oil 1 tsp garlic powder dry rosemary coarse sea salt cracked pepper 2 tbsp capers Preheat the oven to 400 F. Put the potatoes in an oven proof dish. Sprinkle on the garlic. Sprinkle on the rosemary. Season generously. Drizzle with… Continue reading Roasted Caper Potatoes
Turnip Risotto
1 lb turnips, peeled, diced small, uniformly 3 tbsp olive oil 1 tbsp butter 1 shallot, minced 2 cups boiling water 2 tsp chicken bouillon cracked pepper grated parmesan Heat the olive oil in a dutch oven and then saute the shallot until tender. Add the turnip and stir 2 minutes. Mix the boiling water… Continue reading Turnip Risotto
Roast Bacon Potatoes
5 scallions, white and light green part only, sliced in half lengthwise 1 large baking potato, scrubbed and sliced in very thin rounds 1/4 lb bacon, diced 1 tsp dry thyme salt and cracked pepper Preheat the oven to 350 F. Saute the bacon in an ovenproof skillet until the fat is rendered. Add the… Continue reading Roast Bacon Potatoes
Fondant Potatoes
1 lb potatoes, peeled, sliced 2 cm thick 2 cups water mixed with 2 heaping tsp chicken bouillon 3 tbsp butter 3 garlic cloves, peeled, left whole dry thyme dry rosemary sea salt and cracked pepper Put the potatoes with the bouillon water in a pot and bring to a boil. Simmer 11 minutes. Drain… Continue reading Fondant Potatoes
Vegetarian Collard Greens
1 quart water 1/2 onion, minced 3 cloves garlic, crushed 1 tbsp olive oil 1 tsp cajun or hickory seasoning sea salt 2 lb collard greens, cleaned thoroughly, stems and thick ribs removed, chopped coarsely Combine the garlic, onion, olive oil and water. Bring to a simmer and stir in the seasoning and 1 tsp salt.… Continue reading Vegetarian Collard Greens
Garlic Mashed Potatoes
3 large yukon gold potatoes, peeled, quartered butter 8 cloves garlic, peeled 1/4 cup light cream, heated sea salt and cracked pepper Boil the potatoes and the garlic in salted water for about 20 to 25 minutes. Drain thoroughly and return to the pot to slightly dry out. Mash well. Stir in the cream and… Continue reading Garlic Mashed Potatoes