3 tbsp butter, melted 2 large potatoes, scrubbed and sliced 1/2 cup cornflakes, crushed 1/2 cup sharp cheddar cheese, shredded salt paprika Preheat the oven to 375 F. Pour the butter in the bottom of a 9" cake pan. Layer the potatoes on top. Season with salt and paprika. Sprinkle with cheddar cheese. Sprinkle the… Continue reading Crunch Top Potatoes
Category: Vegetables
Red Peppers with Mozzarella
1 red pepper per person served mozzarella olive oil balsamic vinegar salt and cracked pepper Preheat the broiler Cut off the tops of the peppers and remove the seeds. Broil the peppers for 5 minutes on each side or until their skins are quite charred. Peel off the skins. Cut thick slices of mozzarella and… Continue reading Red Peppers with Mozzarella
Kathleen’s Roasted Green Beans
1 lb fresh green beans, trimmed olive oil coarse kosher salt cracked pepper Preheat the oven to 425 F. Lay the beans on a large baking sheet. Drizzle with olive oil. Sprinkle with the salt and the cracked pepper. Roast for about 10 to 15 minutes. Serve.
Bean Sprout Salad
1/2 lb bean sprouts peanut oil 1 egg, beaten 1 cup daikon, julienned 3 tbsp rice wine vinegar 3 tbsp tamari 1 tsp sugar 1/2 tsp sesame seed oil Place the beansprouts in a colander and run boiling water over them for 2 minutes. Rinse with cold water. Drain. Heat 1 tsp of peanut oil in a… Continue reading Bean Sprout Salad
New Potatoes with Grainy Mustard Butter
1 lb new potatoes 3 tbsp lemon juice 2 tbsp grainy mustard 1/2 tsp sugar 1 tsp sea salt 1/2 tsp ground coriander cracked pepper 1/2 cup butter, softened 2 tbsp minced dill Boil the potatoes in salted water until tender. Combine the remaining ingredients. Serve the potatoes with the butter mixture.
Spicy Coconut Potatoes
4 tbsp butter 2 tsp ground coriander 1/2 tsp cayenne 1/2 tsp turmeric 1/2 tsp cumin 4 medium potatoes,peeled, and cubed 1/2 cup grated unsweetened coconut juice of 1 lemon 1 tsp salt 1/2 cup coconut milk 1/4 tsp fenugreek seeds 1/2 onion, minced Boil the potatoes in salted water until tender. Drain. Heat 3… Continue reading Spicy Coconut Potatoes
Manchego Mashed Potatoes
1 head of garlic, top third cut off extra-virgin olive oil 3 pounds baking potatoes, peeled and cut into 2-inch chunks Water Salt 1 1/2 cups heavy cream, heated 1/4 pound young Manchego cheese, cut into 1/4-inch dice Preheat the oven to 350°. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with oil and… Continue reading Manchego Mashed Potatoes
Roasted Turnips
butter 1 1/2 pounds medium turnips, peeled and cut into 6 wedges each Salt and freshly ground pepper 2 tablespoons sugar 2 tbsp balsamic vinegar 1 cup chicken stock 1 tsp dry thyme Preheat the oven to 400°. In a large skillet, melt 1 tablespoon of the butter. Add the turnips to the skillets, flat side down, and season with salt… Continue reading Roasted Turnips
Curry Kebabs
1 1/2 lb boneless pork, cut into 1" cubes 1 zucchini, sliced thicke 10 mushrooms, stems removed 1 onion, divided into layers 1 tbsp curry powder 1 tsp cayenne 1 tsp dry oregano 1 tsp salt 1/2 tsp cracked pepper 1 clove garlic, crushed 1/3 cup olive oil Combine the curry powder, cayenned, salt, oregano,… Continue reading Curry Kebabs
Two Hour Garlic New Potatoes
2 lb new potatoes, washed, unpeeled 1/8 lb butter 2 cloves garlic, crushed 1/2 bay leaf salt and cracked pepper tabasco Melt the butter in a large saucpan with a lid. Add the potatoes and the garlic. Add the bayleaf, cover and cook on low for 30 minutes. Stir the potatoes, then cover again, and… Continue reading Two Hour Garlic New Potatoes