zdashamber: painting - a frog wearing a bandanna (Default)
[personal profile] zdashamber
I found this in "The Blender Cookbook" from 1961, but I think it's better unblended. Since it all gets simmered, I don't see any reason why it couldn't start from frozen prechopped stuff. I like potato skins when baked or mashed, so why not when boiled?

It's one of the simplest recipes I love, and I think it only involves peeling/chopping, assembling, and then eating once the simmering is done. There is a lot of flavor for so few ingredients.

__Ingredients__

-2 medium potatoes, peeled and sliced
-1 medium onion, sliced
-1/2 pound (~1/4 kg) fresh spinach
-3/4 cup (180 ml) water
-2 chicken boullion cubes
-1/8 tsp pepper

__Instructions__

Simmer for 15 minutes

They also suggest adding 1 tsp salt and 1/8 tsp nutmeg, but I think the chicken stock/boullion is salty enough, and I'm not a fan of nutmeg. They suggest blending when it has simmered and then adding 1 cup cream, but when I tried, that seemed to unnecessarily mash the flavors. Their other suggestion is to chill the blended potage and serve it with a sour cream topping. It's supposed to serve 6, but my recollection is that it serves 2. Maybe I usually make it smaller. I've tried it with veggie stock, and that is also tasty, though I like it less well. I upped the number of boullion cubes from 1 to 2 since more is better there, IMO.
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
This one is my go-to for a potato side-dish: quick, easy, and a good way of getting several kinds of vegies in at once. It takes somewhere between 6 and ten minutes to prepare.

You will need to be able to:
- chop potatoes and other vegetables into small chunks (although it occurs to me that if you have the right kind of food processor, it could do this job for you)
- take a microwave-safe dish in and out of the microwave a couple of times

Things this recipe avoids:
- stoves and boiling water
- the ridiculous lengths of time it takes to cook potatoes in an oven
- the peeling and mashing involved in mashed-potato side dishes

this way for instructions )

Leftovers of this dish work surprisingly well as a snack the next day, too!
somewhatbent: (RobbieHood)
[personal profile] somewhatbent
...or at least of few spoons. I have no real appetite (thankfully not one of the side effects I get from prednisone) but no spoons to spare, either. This totally rocks if you have a freezer for keeping 'semi-prepped' ingredients.

diced potato; raw or blanched (I keep a bag in the freezer, suitable for roasting or frying or...)
raw fingerling potatoes work fine as is, the red roasting potato (I have no idea the UK/European counterpart) gets diced then blanched briefly. Slicing with a food processor works also, but I like the chunky texture.

Ham scraps; could use bacon, leftover fowl... diced or torn in small pieces

Eggs; (I use two) lightly scrambled with a small amount of cold water

Cheese; whatever you like that grates or crumbles

Butter a small bowl or casserole. (searches mind for the right name for the crockery I'm thinking of -- I knew it once, I swear!) Can also be done in a small saute' on stovetop.
Add potatoes, 3/4 to 1 cup, salt and pepper as desired. Micro for 3 minutes. Saute' on med-high, turning for even browning.
Add eggs and meat, scrambling through. Top with cheese. Cover with parchment or usual anti-spatter cover. Micro for 2-2 1/2 minutes. On stovetop scramble eggs and meat with potato until egg begins to set, then add cheese. Enjoy!

Cons; requires some knife work, assumes access to fully cooked meat products.
Pro; protein dense, takes less time to make than it took me to type it - by far :-/

(the rest of the Breakfast of Doom was house blended Cinnamon/Vanilla Black Tea)


Generic handy tip - which may have come up here before I joined the community, but...
Adding cheese at or near the end of cooking reduces the likelihood of very firmly melting to pot, so cleanup is easier.

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