Smashed Potatoes with Jalapenos

Hello friends! Long time no see! I’ve missed this space and really hope to get back to my regular posting soon!

I just had to tell you about this fabulously simple side dish which Ron told me was the best thing I’ve made recently (don’t worry- he did preface that comment with, “you make a lot of delicious things, but…)  When he says that, I know a recipe’s good. This comes from the most recent issue of Bon Appetit, and was in a recipe spread inspired by Austin, TX (where we just spent a long weekend visiting Ron’s brother and wife, coincidentally). This recipe is so simple (my favorite kind), and just required a few ingredients. I foresee this becoming a staple in our household!

Smashed potatoes with Jalapenos

Smashed Potatoes with Jalapenos

Serves 6

Ingredients:

2 lbs fingerlings or small potatoes

1/2 cup olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/4 cup sherry or red wine vinegar

1 Tbsp whole grain mustard

1 jalapeno, sliced thinly into rounds (seeds removed, if desired)

1/4 cup flat leaf parsley (thinly packed), chopped

Directions:

1. Preheat oven to 450 degrees. Line a baking sheet with tinfoil (for easy cleanup). Toss potatoes with 1/4 cup of olive oil, and season with salt and pepper. Roast for about 35 minutes, turning once. Potatoes should be done when they can be pierced easily with a fork.

2. Let potatoes cool slightly, and then gently flatten them so that they still hold together, but are slightly smashed. ( I used a fork to do this.)

3. In a large bowl, whisk together vinegar, and whole grain mustard. Slowly whisk in the remaining 1/4 cup of olive oil, until emolsified. Season with salt and pepper. Add in the potatoes, jalapenos, and parsley. Season to taste with salt and pepper.

Source: Bon Appetit, July 2014

 

 

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Southwest Skillet Ragu

Hello friends! One of these days my goal is to get back to regular posting. I swear just when I think things will get back to normal, something else comes up that keeps me incredibly busy. This time it’s a move!! My boyfriend and I have lived in the same apartment for over 6 years now, and while we love a lot of things about it, when we got word of another place opening up, we jumped on the chance to take it. This time we will be renting the 2nd floor of a two-family house which has a lot more character than the generic apartment we live in now, and I think has a lot more potential for customization… also, I’ll be getting my own office/study/craftroom space which I am super excited about, and there’s space for a decent sized garden!!!! Anywho, our move out/move in date is January 1st, and that is rapidly approaching. With work keeping me busy much of the week, I’m using most of my spare time packing and getting ready for the move. It’s amazing how much we’ve accumulated in the 6+ years we’ve lived together.

With all the craziness around here, I’m searching for quick and easy meals that require few pans, and minimal cleanup. Okay, that’s what I’m always searching for, but even more so these days. This meal fits the bill perfectly. Two dishes, few ingredients, and all around comfort, this dish is a winner. Goulash is such a comforting food to me (it’s one of the first I started making on my own when Ron and I moved into our apartment), and this take on it with the southwest flavors of chili powder and cumin is really yummy. Definitely recommended.

Southwest Skillet Ragu

Southwest Skillet Ragu

Serves 4-6

Ingredients:

1 cup elbow macaroni

1-1.5 lbs ground beef or turkey

1 large onion, diced

1 red (orange, yellow or green) bell pepper, chopped

8-12 oz white button or baby bella mushrooms, quartered

2-3 cloves garlic, minced

1 Tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/4 tsp cayenne pepper or red pepper flakes (optional)

1 28-oz can diced tomatoes, with juices

1 cup cheddar cheese, shredded, plus more for serving

Salt and pepper

Directions:

1. Place a pot of water to boil, salt the water, and cook pasta according to directions. Reserve a cup of the pasta cooking water when done. Drain pasta and set aside.

2. Meanwhile, place a large skillet or Dutch oven over medium-high heat, add 1 tsp of olive oil, and add the ground meat. Cook until browned and cooked through, about 8 minutes, remove the meat from the pan and set aside, and drain off most of the grease. Leave a small amount just to coat the bottom of the pan.

3. Add the onions, and 1/2 tsp of salt, and cook about 5-6 minutes until softened and beginning to brown. Add the mushrooms and cook 5-6 minutes until golden brown. Add peppers, and cook another 2-3 minutes. Add garlic, spices, and 1/2 tsp of salt and cook 30-60 seconds until fragrant.

4. Add the tomatoes and their juices and bring to a boil. Add back browned meat, and simmer for about 5 minutes more until the sauce has thickened.

5. Add the pasta and cheese, and stir until well combined. Season to taste with salt and pepper. If the sauce is too thick, add a bit of the pasta cooking water until the sauce is to your desired consistency. Serve, topping each serving with more cheese if desired.

Source: The Kitchn

 

 

Poached Eggs over Avocado and Smoked Salmon

Happy Thursday friends! I hope that the week is treating everyone well! This week has gone by pretty quickly in my opinion, so that’s always a good thing. Another great thing about this week was seeing the first snow flakes of the season! If you’ve been reading this blog a while, or know me, you know I love snow, and I was so excited to see a pretty snow shower when I woke up for work earlier this week. It didn’t stick, so my boyfriend has nothing to complain about yet, haha.

Another thing he had no complaints about- this meal! He loved it so much that he requested it be regularly added to our meal plan. I have no problems with that as this was simple, healthy, delicious, and super quick to make. Smoked salmon is one of my favorite things, and it made for such a great addition to a salad. Usually I have smoked salmon on bagels with cream cheese, but this was a new and extremely delicious way to indulge in it! Yum!

Poached Eggs over Avocado and Smoked Salmon

Poached Eggs over Avocado and Smoked Salmon

Serves 4

Ingredients

1 Tbsp white vinegar

4 oz baby spinach

1 lemon (Meyer or regular)

8 oz smoked salmon

1 Hass avocado, thinly sliced

4-8 large eggs

Coarse salt and freshly ground black pepper

Directions:

1. Fill up a shallow pot with about 3-inches of water. Add vinegar. Place over high heat and bring to a boil. Lower to a simmer.

2. Put about 1 oz (1 cup)  baby spinach on each plate. Squeeze a bit of lemon juice on top and season with salt and pepper. Place 2 oz of smoked salmon on top of greens, and top with 1/4 of the sliced avocado on each plate. Squeeze a bit more lemon juice on top.

3. To poach eggs: Break an egg into a small bowl. Slip gently into the simmering water, and use a spoon to try to keep the egg whites close together. Do the same with the remaining eggs. You may need to do this in 2 batches, if using 8 eggs instead of 4. When eggs are in the water, turn off heat, cover and cook 3-4 minutes. Remove eggs with a slotted spoon, letting water drain off. Add 1 or 2 poached eggs to each plate. Sprinkle with salt and pepper.

Source: slightly adapted from Absolutely Avocados via Cookin’ Canuck

Bacon-Wrapped Potato Bites with Chipotle-Sour Cream Dipping Sauce

My boyfriend and I have an annual Halloween tradition in which we eat lots of junk and watch horror movies all night on Halloween. It’s one of the days I allow myself to indulge (okay-one of many). This year we decided to watch Cabin in the Woods (my favorite movie from last year), The Ruins, and The Exorcist (because you need a great classic horror film in the mix!). Other movies that have made appearances in the past: Halloween (of course), Trick ‘R Treat and Hocus Pocus (maybe one of the greatest movies known to man!). Our menu always includes our favorite nachos along with some other goodies. This year we went with pizza, mozzarella sticks, and these fabulous bacon-wrapped potato bites. They were super tasty and very easy to make- the hardest part was assembling them- which really wasn’t hard at all, just took a little time, but they are definitely worth it!

Bacon-Wrapped Potato Bites with Chipotle Dipping Sauce

Bacon-Wrapped Potato Bites with Chipotle-Sour Cream Dipping Sauce

Makes about 36 potato bites

Ingredients:

1 lb small red potatoes, cut into 1/2-inch pieces

2 1/2 tsp salt, divided

Freshly ground black pepper

1 1/2 tsp fresh rosemary, minced

1 Tbsp olive oil

1 lb thick-cut bacon, cut into thirds

1/2 cup sour cream

1-2 tsp adobo sauce (more if desired)

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with tinfoil, and place a wire rack on top (this will help the bites cook evenly and the bacon crisp without the need to flip during cooking).

2. Place potatoes in a medium pot, cover with cold water, add 2 tsp salt and place over high heat. Bring to a boil, and once boiling cook for 3-4 minutes until potatoes can be pierced easily with a fork, but not totally cooked- you don’t want them super soft or falling apart- they will finish cooking in the oven.

3. Meanwhile, as the potatoes are cooking, mix together the olive oil, remaining 1/2 tsp of salt, a pinch of pepper, and rosemary in a medium bowl. When the potatoes are cooked, drain and add them to the bowl and toss.

4. Wrap the bites in the bacon strips (cut into thirds), and secure with a toothpick. Place on rack on baking sheet. If you need to you can use 2 baking sheets, as you don’t want to crowd the bites. Cook for 30-40 minutes until bacon in cooked though and crispy.

5. While the bites are cooking, stir together the sour cream and adobo sauce, adding more or less to achieve your desired spice level. Season with salt and pepper to taste. You can double the sauce if you’d like, but I found this to be more than enough.

6. Serve the bites with the dipping sauce!

Source: The Kitchn via Tracey’s Culinary Adventures

 

Rainbow Tomato Crostini

Hello friends! I’m sorry I’ve been a bit MIA lately! I had every intention of getting some posts up this weekend, including a Super Saturday post, but unfortunately I was infected with a terrible summer cold and was down for the count most of the weekend. I totally blame my boyfriend for getting me sick!!! I’m on the mend now, not 100% but waaaaaaay better than yesterday when it hurt to even get up off the couch. Hopefully this week I’ll be able to get back to posting more often. I have to finish sharing my recipes from vacation, and some things I’ve made since I’ve been back! Also- if you look on the right side of this page I decided to add a new feature- my weekly menu! If you need some inspiration, or if you are like me and just like to see what other people are eating, now you can! I’ll link to those recipes that are available online so you can check them out if you want! I’ll also include what I’m having for lunch as well, if you need some lunchbox inspiration.

So this was a super-simple appetizer that I made on vacation, inspired by the cover of the July/August issue of Martha Stewart Living. She calls for grilling the bread, which would be awesome, and also for a loaf of rustic ciabatta bread. Because I was on vacation, and was limited in what the local grocery store carried, I used smaller ciabatta breadsticks. They worked out wonderfully, but feel free to use what you have, whether it be the breadsticks, a loaf of ciabatta, or even baguette slices.

Rainbow Tomato Crostini

Rainbow Tomato Crostini

Ingredients:

3 ciabatta breadsticks, halved lengthwise (or a regular ciabatta loaf if you’d like)

1-2 cloves of garlic, cut in half

Multicolored tomatoes (I used 1 large red, 1 large yellow, and a medium-sized green), thinly sliced

Extra-virgin olive oil

Salt and pepper

Directions:

1. Preheat oven to 350 degrees. Place breadstick halves on a baking sheet, and brush with olive oil. Bake about 5-10 minutes until lightly crispy.

2. When toasted, remove from oven, let cool slightly, and then rub with a garlic clove.

3. Layer on your tomatoes, arranging by color. Sprinkle with salt and pepper, and drizzle with olive oil. Carefully cut into smaller wedges, and serve.
Source: adapted from Martha Stewart Living, July/August 2013

Bean and Corn Salad

Hello all! I hope that everyone has been having a great long weekend! It was a fun one for me- especially since I went to a party on Saturday to celebrate my best friend’s 30th birthday!! It was so much fun just hanging out, eating yummy Mexican food (she had it catered by a local Mexican place), and even trying my hand at busting open a pinata! That’s something I don’t think I’ve ever done- even when I was a kid. It was totally disorienting, and I’m sure that I looked like a fool as I awkwardly stumbled around swinging a bat.

I’m still trying to get back in the swing of things, and I definitely need to get back to regular posting on the blog, and sharing yummy recipes with you! This bean and corn salad was something I threw together for one of our potluck nights on vacation. I had an idea in mind of what would be going in it, as I’ve had similar salads in the past. I debated whether or not to cook the corn, or leave it raw, and you can definitely do either. The salad is very versatile, so you can work with what you have! Don’t have scallions? Use red onion! Don’t have lime juice? Use lemon! Have red or green bell peppers you want to use up? Chop them up, and throw them in there! Want it spicier? Leave in the jalapeno seeds! Whatever floats your boat 🙂

 

Bean and Corn Salad

Ingredients:

3 fresh ears of corn, kernels removed

1 Tbsp extra virgin olive oil

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 pint cherry or grape tomatoes, diced

1/2 bunch cilantro, chopped

1 jalapeno, ribs and seeds removed, minced

3 scallions, thinly sliced

Juice of 1 lime, freshly squeezed

Salt and pepper

Directions:

1. Place a large skillet over medium-high heat, and add oil. When hot, add corn kernels to skillet, and saute, stirring frequently, until cooked, and starting to char a bit- about 5-10 minutes. Remove from heat, and let cool.

2. In a large bowl, mix together the rinsed and drained beans, tomatoes, cilantro, jalapeno, and scallions. When cooled down, add corn. Mix in lime juice, and season to taste with salt and pepper. Serve immediately, or let sit for a little while to let flavors meld together!

Source: Original Recipe

Summer Vegetable Soup

Every week I try to make a healthy lunch that will last me for the week. I love not having to put something together every single night… and I feel much better about taking something homemade rather than store-bought (although sometimes in a pinch that stuff is awesome!). Soups make a great lunch. Usually they taste even better after sitting for a couple of days as it allows the flavors to meld together. This vegetable soup is a delicious, healthy, and very customizable recipe that made for an awesome lunch. You can use pretty much any vegetable you have on hand, mix and match depending on your own personal preferences, use up frozen vegetables from the freezer, and little bits of leftover pasta. This was a great recipe to use in my quest to clean out my fridge/freezer/pantry. I had an open bag of frozen peas that I threw into this, a bit of Israeli couscous, some red potatoes that were on their last hurrah, a can of cannellini beans that has been in my pantry forever, and all I had to buy was some zucchini, vegetable stock and green beans. You can throw in some diced sweet potatoes, fresh tomatoes instead of canned, yellow squash, spinach, leeks instead of onions… the sky’s the limit.

Summer Vegetable Soup

Summer Vegetable Soup

Serves 6

Ingredients:

1 Tbsp olive oil

1 small onion, quartered and sliced thin

6 cups low-sodium vegetable broth (or more, if desired to make the soup broth-ier)

1-2 small zucchinis, halved lengthwise and sliced into 1/4-inch pieces

1 (15-oz) can cannellini beans (or Navy beans)

5 small red potatoes, diced

1 cup peas (fresh or frozen)

1 cup corn (fresh or frozen)- I omitted this because I didn’t have any

1 cup green beans (fresh or frozen), cut into 1-inch pieces

1 (14-oz) can diced tomatoes, with juice

1/2 tsp ground black pepper

3/4 tsp Kosher salt

1/8 tsp tumeric

2-4 ounces Israeli couscous (or other small pasta shape), optional

2 Tbsp tomato paste

Directions:

1. Place a large pot or Dutch oven over medium heat. Add onions and saute for 3-4 minutes, until softened.

2. Add the vegetable broth, zucchini, beans, potatoes, peas, corn, green beans, diced tomatoes and juice, salt, pepper, and tumeric. Bring to a boil, and then lower heat to a simmer, cover, and simmer for 25-30 minutes, until the vegetables are tender. If you are using pasta, add when there is about 10-15 minutes left of cooking time.

3. Remove from the heat, and stir in the tomato paste. Season to taste with salt and pepper.

Source: barely adapted from Prevention RD (originally adapted from food.com)