Category: Potatoes

More Time, French Style:  One-Pan Pork Tenderloin with Apples, Potatoes, and Dijon-Calvados Sauce

More Time, French Style: One-Pan Pork Tenderloin with Apples, Potatoes, and Dijon-Calvados Sauce

When one thinks of French food, probably things like wine, cheese, croissants, baguettes, fruit tarts, foie gras, French fries, Coq au Vin, or fill in the blank come to mind.  I’m here to tell you that those things are assuredly there and in spades; you’d be right.

Continue reading “More Time, French Style: One-Pan Pork Tenderloin with Apples, Potatoes, and Dijon-Calvados Sauce”

Basil Green Bean Salad with New Potatoes (…and other green bean favorites)

Basil Green Bean Salad with New Potatoes (…and other green bean favorites)

{Printable recipe for Basil Green Bean Salad with New Potatoes)

I really love, love what I have thought of as my best green bean dish, which is Lemon Green Beans. There’s little to it and I make this A LOT. It’s probably my most used “recipe” because people memorize it at my dinner table: “Cooked green beans stirred up with lots of salt, pepper, and grated lemon rind with a little crushed red pepper and olive oil.”  Great summer snack, too. I just leave a bowl on the counter. Keeps me from raiding the chips. Sometimes.  ALL ABOUT COOKING GREEN BEANS HERE.

Continue reading “Basil Green Bean Salad with New Potatoes (…and other green bean favorites)”

Sheet Pan Dinner: Spicy Lemon-Tarragon Chicken and Potatoes with Asparagus and Some Ideas About Keeping the Meals Coming

Sheet Pan Dinner: Spicy Lemon-Tarragon Chicken and Potatoes with Asparagus and Some Ideas About Keeping the Meals Coming

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It’s one of the biggest challenges and conundrums of my cooking, blogging, writing, and teaching life.  Folks are so very interested in food, love to chat about it, are crazy about eating, and seem to know lots about ingredients and technique (Food Network and “Top Chef”, I guess).  But somehow they often have an awesome amount of trouble getting into the kitchen and actually cooking. There are myriad reasons and I needn’t name them.

Continue reading “Sheet Pan Dinner: Spicy Lemon-Tarragon Chicken and Potatoes with Asparagus and Some Ideas About Keeping the Meals Coming”

Colorado Two-Potato Stew with Roasted Chiles and Cheese

Colorado Two-Potato Stew with Roasted Chiles and Cheese

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In late summer in Colorado and New Mexico, there are chile roasters on busy street corners and if you haven’t the time or inclination to buy and roast your own chiles, this is the place you stop for our homegrown goodness. The aromas wafting around the intersections will call you even if you haven’t seen a roaster in years. Can’t eat them all right away–just warmed and layered with cheese, eaten with tortillas or tortilla chips?  Then it’s time to gently tuck the chiles into small or large containers and freeze them for winter cooking.

Come cold weather, I like to pile up a big slow cooker full of sliced fresh salted and peppered pork loin, chopped onions and garlic, sliced or canned tomatoes, and the thawed or still frozen roasted chiles.  At the end of  a snowy day, we hit a fresh tortilla place on the way home and walk into the house full of blasting hot southwest aromas hitting us in the face. Tortillas go in the oven and a big bowl of pork and chiles is ladled out for each person.  Time to sit down to summer complete with a cold beer.  Meanwhile, we watch the wind whip down out of the mountains, screaming cold, cold, cold. Yes, it’s rather heavenly-sounding, isn’t it? Continue reading “Colorado Two-Potato Stew with Roasted Chiles and Cheese”

One Pan-Pork Chops with Potatoes, Onions, Squash, and Apples

One Pan-Pork Chops with Potatoes, Onions, Squash, and Apples

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A dear friend of mine named Joyce once wrote a card — one of many she’s sent over the years — and mentioned she was still making my pork chop with potatoes and apples supper.  I vaguely remembered that meal, but it was one of those quick meals I never bothered to write down.  These days I keep a cooking journal and so have records of meals or at least titles and approximate amounts.   (Well, I’m supposed to anyway.  Since the kitchen remodel I’m still finding things.  Do you know where the lids are for my small Pyrex dishes?  Or my good silver??)

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Late Friday afternoon found me cooking up two big pots of Pumpkin-Chicken Chili *-– one for us to share with neighbors and one for me to have in the DACOR kitchen at Shouse Appliance on Saturday.  I needed to make a vat of pinto beans laced with bacon, so those were bubbling away on another burner.  Enter Dave sniffing around for dinner.IMG_6813

(Apple-Cheddar Salad recipe here.)

Since I didn’t want him to overdose on chili, I got out my big sauté pan — it’s about 5 quarts — and threw in a few quickly sliced potatoes, onions, and apples.  On the counter was a yellow (summer) squash that had seen better days.  I sliced it and threw that in, too.  After those goodies were about half-way tender, I shoved them to the side of the pan and added some oiled and seasoned pork chops.  Lid on and dinner was done by the time I set the table and Dave opened a bottle of Pinot Noir.

*If you ate this chili in the Dacor kitchen, it differs from the recipe in three ways: I used beer instead of wine and added cooked Italian sausage as well as the bacon in the beans.

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Above: I had the pups all “dressed” for Halloween and a big bowl of candy. We had two trick-or-treaters. The name Rosie seems to be sticking, despite my love for “Mara,” and all the other wonderful suggestions we’ve received.  I think it’s because I like to sing this old song to her.  This  morning I found her asleep on my feet while I was checking email.  She’s doing wonderfully well, though we’re still working hard on house training. Puppies.

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 Happy Fall cooking…

Below:  Rosie practicing “Come” with Dave in the front yard.

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ONE-PAN PORK CHOPS WITH POTATOES, ONIONS, SQUASH, AND APPLES

SERVES 2    —   Easily doubled

There is enough of the potato mixture to serve another day with eggs or you might be able to stretch it to serve four if you can fit four chops in your pan and serve a green vegetable or salad as a side.  The wine or water makes just a little sauce to keep it all moist.

To a large, deep skillet or sauté pan heated over medium-high flame, add 2 tablespoons olive or canola oil along with 3 sliced potatoes, 1 large sliced onion, 1 sliced yellow (summer) squash, and 1 cored and sliced apple.  Season generously with seasoned or kosher salt, pepper, and a good pinch of crushed red pepper.  Cook, stirring occasionally, for ten minutes or so until all are at least half-way tender. Push the potato mixture to the sides of the pan to make room for the chops.

Add 2 thick bone-in pork chops you’ve brushed with oil and seasoned well with salt, pepper, and a good pinch of dried thyme.  Cook until the chops are well- browned on one side and turn over to brown the other side.  Stir the vegetables and apples, pour in 1/4 cup white wine*, then cover and reduce heat until everything is tender.  Use an instant-read thermometer to check the chops for doneness. It should read 140 degrees.  Let dinner rest in pan five minutes, then taste and adjust seasonings. Serve hot garnished with the grated zest of one lemon.

*Can sub water or chicken broth for wine. For a more smoothly silky sauce, dab in a tablespoon of butter as well.

{printable recipe}

Need an oven version that serves 4?  Here’s something similar you might adapt: SPRUCE EATS  PORK CHOP AND POTATO SHEET PAN MEAL


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Sing a new song; cook some pork chops,

Alyce

Ina Fridays — Main Dishes — Blue Cheese Burgers with Garlic Grilled Potatoes and Alyce’s Instant Pickles

Ina Fridays — Main Dishes — Blue Cheese Burgers with Garlic Grilled Potatoes and Alyce’s Instant Pickles

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 INA FRIDAYS –First Friday of every month. Come cook some Ina with us this weekend.  Scroll down to join the group. ♥♥♥         Upcoming:  Desserts:  July 4.     Check out Ina Fridays on Pinterest.

As a cook and a lover of my friends and family, one of my frequent questions to pose is:

What’s your favorite meal?

People will often need a moment because we have so very many things we love.  I myself can unequivocally answer,

Pizza!

This even though I often live on eggs, don’t particularly want to live without asparagus, and am rarely more pleased than when there’s beef stew for dinner.  I like great individual artisan pizza, take-out or delivery pizza, homemade pizza (my son makes the best), and probably only draw the line at frozen pizza — though I’ll eat Lou Malnati’s anytime, good Chicago girl that I am. I love pizza so much that I’m not picky. (Ok, I don’t do Chucky Cheese.)  But I’m amazed how many times Americans will answer, “Hamburgers”  when it comes to their favorite food. They include fries more than half the time, I’d wager. (Click HERE for a list of Top 50 American Foods.)  And while they love a great or famous burger from a bar, I think they’re even happier with a summertime grilled-at-home version or even a drive-in dive sandwich. (If I jump in the car, I can be at Cy’s in two minutes with a green line down at the corner.)  Continue reading “Ina Fridays — Main Dishes — Blue Cheese Burgers with Garlic Grilled Potatoes and Alyce’s Instant Pickles”

Mashed Potato Eggs — Breakfast, Lunch, or Dinner

Mashed Potato Eggs — Breakfast, Lunch, or Dinner

IMG_5386You perhaps look in the fridge on a regular basis and wonder how to use a certain leftover.  I mean, we try hard to be conservative with the food we buy or make  —  waste not, want not.  Some things are easy–pizza, for instance.  I like it just heated up, but I also like to take the toppings off a piece that has seen better days and use them with pasta or in an omelet.  Ham’s another.  Grind it for ham salad, make a sandwich, bean soup, or a chef salad.   But mashed potatoes sometimes get me.  I mean, I make gorgeous potato cakes, totally crispy in their hot butter.  But there weren’t enough for potato cakes for all of us.   If I had only thought of it, I could have thrown them in my potato soup last night.  But I didn’t. Think, that is.  There were just enough mashed potatoes for me.  (Actually it was colcannon — potatoes mashed with kale or cabbage-that I made with salmon the other day.) And I wanted them for breakfast. Why not?  You could be perfectly happy with these for lunch or dinner, too; after all, what are leftovers for?

Think of your eggs, desperate for you to try something new with them, next time you bring a scoop of mashed potatoes home from a too-big restaurant dinner:

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mashed potato eggs — breakfast, lunch, or dinner  serves 2

You’ll make one serving at a time.  Keep one warm in the oven while you make the other.

  • 2 teaspoons salted butter
  • 4 tablespoons milk
  • 2 cups mashed potatoes or colcannon
  • 4 eggs
  • Kosher salt, fresh-ground pepper
  • Salsa or chopped parsley or scallions  for garnish, optional

Heat 1 teaspoon butter in an 8-inch non-stick skillet over medium heat.  Add 2 tablespoons milk and let warm.  Press 1 cup mashed potatoes into the pan and heat until hot and beginning to crisp underneath.

Push potatoes to the edges of the pan, leaving about a 4-inch diameter space at the center.  Crack two eggs, side by side, into the space and sprinkle with salt and pepper.  Cover, lower heat a little, and cook until the eggs are done to your liking –about two minutes for runny, sunny side up.  Lift the whites a time or two to let the uncooked portions fall back into the pan.

Slide a large rubber spatula under the potatoes and eggs to loosen and slide the breakfast onto a plate.  Garnish with salsa or chopped parsley or scallions.  Serve hot.

Repeat for second serving.

Cook’s Notes:  If you like scrambled eggs, just beat your eggs together in a small bowl before pouring into the center of the pan. 

Just for fun, I thought I’d share a photo of my Irish Soda Bread from last night.  Instead of baking it in a heavy glass round dish, I baked it free-form and was much happier with the results.  It was scrumptious.  We invited our neighbor, Mary Pat, over for a serve-yourself potato soup and bread supper eaten in front of the tv so we could watch John Wayne and Maureen O’Hara in “The Quiet Man” for a family-style Saint Patrick’s Day celebration.  We didn’t eat all of the bread, but almost.

IMG_5378KITCHEN CHANGES:

This may be the last time I look at my kitchen in exactly the same way.  Dave and I have finally decided to commit to a kitchen re-do, though we’re not sure what it will mean for us.  Our first choice is to move our kitchen entirely to the sunroom so that we have a room that is twice as big and has windows!  If that proves unfeasible, we’ll revert to updating  the footprint we currently have, albeit with a few changes.  What we have is a one-butt galley kitchen that also serves as the hallway to the deck and the garage — read that how everyone gets in and out, including all of the dogs.  You see what I’m talking about.

The designer arrives today and will take more pictures (she has some), look at my likes and dislikes notes on houzz.com, measure the two rooms, and give us a couple of design choices and price points.  I would love for this to be done in time for our 40th anniversary, which is 14 July.  What do you think?  It could happen!  As I write and wait for her, the wind whips between 50 and 60 miles per hour.  On my phone are dust storm warnings for today :  DO NOT TRAVEL!  it says.  We’ve also had bouts of swirling dervish snow squalls.  To the north are white-out conditions on the interstate.  Yesterday afternoon, I drank my tea out on the front porch in the 70 degree F sun.

IMG_5341Miss Gab and Tucker with Blue, one of our two grand dogs staying with us just now.  Though Blue often looks hangdog, she is loving, caring, sweet, and quite a watch dog.

Sing a new song,

Alyce

Colcannon and Salmon in the Little Skillet Pot

Colcannon and Salmon in the Little Skillet Pot

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(above:  Cliffs of Moher- A. Morgan, 2003)
 
    In 2012, I blogged daily in a Lenten journal.  You can go day by day or read as you like.  For instance, today is day 9 of the 40 days; read it here.
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Most St. Patrick’s Day dinners, you’ll find a pot of potato soup and a grand loaf of Irish soda bread on my table.  I’ve been making it for as long as I’ve been responsible for the dinner. So if that’s what you fancy, you’re in for a treat; I’ve blogged it already here. One year, however, I also did a great Guinness Beef Pot Pie with Cheddar Biscuits. It’s not hard, but it takes a while to make. (Worth every minute of it.)
  
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This year I’ve a notion to create something — one meal — out of two favorite Irish dishes — colcannon (mashed potatoes with cabbage or kale and milk) and salmon, a lovely, healthy fish that thrives along Ireland’s west coastline.  While I love both colcannon and salmon, I’ve never had them together and certainly never cooked them together in one skillet.  Today’s the day, but first listen to this sweet song (click on title for link) “Colcannon,” by the Black Family– sometimes known as “The Little Skillet Pot”.  Lyrics are below.
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Continue reading “Colcannon and Salmon in the Little Skillet Pot”

Green Chile Beef with Cheddar Mashed Potatoes

Green Chile Beef with Cheddar Mashed Potatoes

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Thanks for visiting the new More Time at the Table, now hosted by WordPress.  This blog has for nearly five years been hosted by Blogger (http://www.moretimeatthetable.blogspot.com.)  I will continue to post at that url as well as this one for a while, but not for long!  Change your bookmarks, favorites,  and links, and follow me here!  Many thanks to smart-kid daughter, Emily Morgan (follow her at fightthebees.com) for managing the transition and migration.

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Over the holidays, and since, we’ve been making big pots of soup when we weren’t finishing off the leftovers.  Colds, strep throat, and the need for lighter fare after all the heavy meals were the instigators, but the weather contributed…  Today, the sun came out to melt the snow–

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and it was time for something else:  real cooking in the oven maybe?  Two big pot roasts called my name at the store the other day, and one of them simply jumped into the Dutch oven cut up with a big bunch of cooked green chiles and onions.  Sounded incredibly homey–a beef and green chile braise kept coming to mind (rather than chili, per se)–but I also decided to whip up a pot of cheddar mashed potatoes to keep it company.  A side of barely tender green beans, stirred up with just the teensiest bit of butter rounded out the meal.

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Dave’s on the road (he’ll have his share Friday night), but Sean and I each had a lovely bowl of this goodness and, when we did, we happened to look out the big, low window in the sun room that’s becoming my dining room only to meet eyes with a  great big, muscular bobcat (lynx.)  Living in Colorado has its beautiful moments.  And other things.  The dogs said zip. Scaredy cats. Which was good; they were staying inside. Continue reading “Green Chile Beef with Cheddar Mashed Potatoes”

38 Power Foods, Week 36 — Rainbow Trout — Pan-Fried Trout Brunch with Red Pepper-Zucchini Potatoes and Fried Eggs

38 Power Foods, Week 36 — Rainbow Trout — Pan-Fried Trout Brunch with Red Pepper-Zucchini Potatoes and Fried Eggs

 
Skip the quiche this Easter and fry up a tasty rainbow trout to go with your eggs and a big platter of potatoes with peppers and zucchini. While this is a lovely and not too time-consuming brunch (no do-aheads), it necessitates planning and … well …and doing things in approximately the order (see below), as fish waits for no one.  
Servings:   One fish will serve two people generously.  There’s plenty of Avocado-Basil Mayonnaise and potatoes for four. If you do have four, you’ll need to buy two trout and cook one, putting it in the warming oven while you cook the second.   Alternately, each of the four of you could have a small serving of the single trout.  With the eggs, it’s a filling meal.
       

1.  Make the coffee.  You’ll need it.  Take four eggs out of the frig. 
2.  Set the table–including butter, jam, salt, pepper, water, etc. (Or have a helper do this.)
3.  Make the avocado-basil mayonnaise and place on table.*
4.  Slice half a lemon and put on table.
5.  Make the potatoes and vegetables; place in 200 degree oven to keep warm.*
6.  Set up toaster with bread, but don’t push down yet.
7.  Make the three large dishes with flours and wet mixtures for fish.*
8.  Heat oil in skillet to fry fish.
9.  Set up skillet for eggs; melt butter.  Turn off.
10. Fry fish.*  When you turn it over, start the eggs and push down the toast.
      A helper at this point would be nice.
11. Pour coffee.  Bring oven vegetables out and place on platter.
12. Drain fish on a paper-towel lined baking pan or platter.
13. Gently place fish on top of hot potato mixture.
14. Butter toast and serve up eggs.
15. Enjoy it while it’s hot served with the Avocado-Basil Mayonnaise.
*=Recipe included

AVOCADO-BASIL MAYONNAISE

To the work bowl of a food processor fitted with steel blade, pulse together until pureed:
1/4 cup mayonnaise
Flesh of one avocado
1 tablespoon chopped onion
1 tablespoon chopped basil
1 teaspoon whole grain or Dijon-style mustard
Pinch each:  kosher salt and fresh ground pepper
Generous shake or two of hot sauce
1 tablespoon lemon juice
Makes about a cup.  Refrigerate leftovers well-covered; use for vegetable dip or salad dressing.

POTATOES WITH PEPPERS AND ZUCCHINI

1 tablespoon each: olive oil and butter
 Pinch crushed red pepper
2 teaspoons crushed rosemary
2 large russet potatoes, unpeeled, cut into 1/2-inch dice
1 large red bell pepper, cut into 1/2-inch dice
1 small onion, chopped
Kosher salt; fresh ground black pepper
2 small zucchini, sliced in 1/2-inch rounds
1 clove garlic, minced  
2-3 tablespoons water 

Preheat oven to 200 degrees Fahrenheit.

Place potatoes in a microwave safe container with a splash of water, cover tightly, and microwave at full power for three minutes.  Drain.

Heat oil, butter, crushed red pepper, and rosemary in a large, deep skillet over low heat for a minute or two.


Pour the drained potatoes, red bell pepper, and onion into the heated skillet and season well with 1/2 teaspoon each kosher salt and black pepper; raise heat to medium.  Cook five minutes or until bell pepper is softening; add garlic and zucchini.  Spoon in water, stir, and cover.  Lower heat again and cook until all the vegetables are tender. Taste and adjust seasonings. Spoon vegetables onto an oven-safe platter or container and place in oven to keep warm while you cook fish and eggs.  When trout is about done (after turning over), remove from oven and place on a serving platter if needed.

PAN-FRIED TROUT

Don’t be scared; he doesn’t bite.

  • 1 cup all purpose white flour, divided
  • 1 teaspoon freshly ground pepper, divided 
  • 2 teaspoons kosher salt, divided 
  • 1/2 cup cornmeal
  • 1 tablespoon each chopped parsley and dill
  • 2 teaspoons lemon zest
  • Pinch ground cayenne pepper
  • 1/2 cup buttermilk 
  • Hot sauce 
  • 1 approximately 3/4-pound cleaned rainbow trout, head and tail left on (rinsed and patted dry)
  • Olive oil
  • Canola Oil

 

1.  Into one of three shallow bowls, place 1/2 cup flour mixed well with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Into another bowl, place the rest of the flour, the cornmeal, fresh herbs, lemon zest, cayenne, 1 teaspoon salt,  and 1/2 teaspoon pepper. Mix well.
3.  Into the third bowl, whisk together the buttermilk and 4-5 drops hot sauce.
4.  Dip both sides of trout first in the flour-salt-pepper mixture, then in the buttermilk mixture, and last in the flour-cornmeal mixture.  Set on plate while you heat oil.
5.  Into a large, deep skillet, pour a mixture of olive and canola oil to fill the skillet 1/4 – 1/2 inch deep.   Heat over medium-high heat.  Gently lay fish in the oil and cook 4-5 minutes or until quite brown on one side.
6.  Carefully turn fish and cook another 2-3 minutes or until browned and, when tested inside, fish is firm and flaking.
7.  Drain fish on paper towels while you fry four eggs in prepared skillet (no recipe included.)  and make your toast.
8.  Gently transfer fish to the platter with the warm potatoes and vegetables.  
9.  Using a sharp, serrated knife and cooking fork, separate head from the body of the fish with a quick cut.  Gently pry apart the opened body of the trout to expose the spine, bones, and flesh.
Filet by removing as much of the skeleton as possible.  Cut fish in half and serve with eggs, potatoes, avocado-basil mayo, and toast.  I leave the tail on for serving.  Watch for bones!

You CAN also filet the trout before cooking; I think the trout is tastier cooked whole.

For detailed trout prep, check this out. 

… … … … …
rainbow trout are sustainable native American fish with a beautiful, delicate flavor.  To me, they’re the American version of sole, one of my favorites.  At about eight dollars a pound for fresh trout, they’re a perfect value for healthy, omega-3s and also have plenty of B vitamins and antioxidants.  Racking up a whopping! 260 calories per six-ounce serving (approximate) makes trout a top-value food.  Catch them yourself or buy farmed trout at your supermarket or fishmonger.
… … … …

 38 Power Foods is a Team Effort!

Stop by these other blogs and see what they’re cooking each week as we team up to bring you some of the healthiest cooking available:

Ansh – SpiceRoots.com  
Minnie Gupta from TheLady8Home.com

All sites may not blog power foods each week.

  

ON MY DINNER PLACE BLOG THIS WEEK:

MY VERY BEST FROSTED BROWNIES, A SMALL PAN:  

 

Sing a new song,
Alyce