This was inspired by a post on the Dutch Girl's (Kay's) blog....it's a great way to use leftover chili, or stews, or any sort of meat dish that might work as a filling.
Ingredients:
Potatoes (russets), well scrubbed and baked
butter
cream or milk
salt
pepper
grated cheddar cheese (optional)
Pre-cooked meat fillings:
Fillings can be as simple as chili, or beef or chicken stew.
Or season cooked ground beef with taco seasoning, or curry powder and ketchup, as Kay does, or any seasoning that strikes your fancy!
Even meatballs and marinara sauce!
The sky (and your imagination) is the limit!
Directions:
Cut hot baked potatoes in half, and scoop out the insides, leaving a shell approximately 1/4 inch thick. Mash the potato insides with a little butter and milk or cream, and add a handful or two of shredded cheddar cheese (or other type of cheese) to the mixture. Salt and pepper to taste, of course. Fill the potato shells about 2/3 full of heated meat filling of your choice, then top with mashed potato cheese topping. Return to the oven to bake for 15 or 20 minutes, until heated through and the tops begin to brown a bit.
Enjoy!
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Tuesday, April 6, 2010
Gluten Free Potato-Cauliflower Gratin
This is just a variation on Potato Gratin, of course, inspired by the idea from the low-carb community of substituting cauliflower for potatoes. I love both potatoes and cauliflower, with or without cheese, so this is really the best of both worlds, and definitely lower in carbs than if it were made with potatoes alone.
Ingredients:
One head of cauliflower, cut into florets/bit-sized chunks
5 medium-sized russet or Yukon Gold potatoes, peeled and cut into thick slices or chunks
3 T butter
1 onion, diced
3 T sweet rice flour
1 C heavy cream
1 - 2 C milk
Shredded cheese (Gruyere, cheddar, Gouda, whatever) - approx 3+ Cups
1/2 tsp dry mustard
salt
Lawry's seasoned pepper
Directions:
Place the potato and cauliflower pieces into a large pot and add enough water to cover; bring to a boil then turn down heat and simmer for 10 minutes. You want the potato and cauliflower chunks to be cooked through but still firm, not mushy. Drain thoroughly and dump the pieces into a large buttered casserole dish or 13" by 9" pan.
While the potato and cauliflower pieces are cooking, prepare the cheese sauce: melt butter in a large skillet and add the diced onion. Saute the onion until translucent and soft, about 5 minutes. Add a bit more butter if needed, then add the sweet rice flour and dry mustard to make a thick paste. Pour in the heavy cream, stirring vigorously over low heat. This will thicken rapidly; add milk, stirring constantly, a little bit at a time, until the sauce is about the consistency of paint, maybe a bit thinner. Remove from heat and add cheese; reserve some cheese for the top. I tend to use a LOT of cheese, but you can adjust the amount to your personal tastes. Add salt and pepper to taste.
Pour the sauce over the potatoes and cauliflower pieces in the casserole dish; top with extra cheese and bake at 350 degrees for about 30 - 35 minutes, until bubbling around the edges and beginning to brown slightly on top.
Yum!!
Sunday, June 28, 2009
Crockpot Chicken with Chickpeas and Potatoes
Ingredients:
3 lbs chicken breast, cut in cubes
1 lg onion, diced
3 cloves garlic
3 tomatoes
2 lbs potatoes, peeled and cut into chunks
1 can garbanzo beans (chickpeas)
grill seasoning
2 tsp cumin
1 tsp powdered coriander
1/2 tsp red pepper
1 T garam masala (or more to taste)
Directions:
In a large skillet sear chunks of chicken that you've sprinkled with grill seasoning. Drain and pour into Crockpot. Saute onion, garlic, and tomatoes until tomatoes release juice. Add chunks of potato and can of drained, rinsed chickpeas. Season with cumin, powdered coriander, red pepper, garam masala. Dump everything in the slow cooker and mix together; cook on Low for 6 to 8 hours or until the potatoes are tender and chicken cooked through.
3 lbs chicken breast, cut in cubes
1 lg onion, diced
3 cloves garlic
3 tomatoes
2 lbs potatoes, peeled and cut into chunks
1 can garbanzo beans (chickpeas)
grill seasoning
2 tsp cumin
1 tsp powdered coriander
1/2 tsp red pepper
1 T garam masala (or more to taste)
Directions:
In a large skillet sear chunks of chicken that you've sprinkled with grill seasoning. Drain and pour into Crockpot. Saute onion, garlic, and tomatoes until tomatoes release juice. Add chunks of potato and can of drained, rinsed chickpeas. Season with cumin, powdered coriander, red pepper, garam masala. Dump everything in the slow cooker and mix together; cook on Low for 6 to 8 hours or until the potatoes are tender and chicken cooked through.
Tuesday, June 16, 2009
Crockpot Sausage and Potato Dinner
(Recipe has been slightly edited on 6/21/09)
Ingredients:
2 T butter
2 T sweet rice flour
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
1/4 tsp ground dry mustard
freshly ground black pepper
1/2 tsp garlic powder
3 C grated cheddar
(NOTE: this is to make a thick cheese sauce to replace the canned cheddar cheese soup in the original recipe - canned cheddar cheese soup is not usually gluten free!)
10 medium potatoes, about 3 pounds, sliced
12 to 16 oz gluten free smoked sausage, such as kielbasa, chicken apple sausage or other similar sausage, sliced
1 large onion, diced
3/4 cup evaporated milk
Paprika
Directions:
Make the cheese sauce first by melting the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, and cheese; continue to stir until cheese is melted. Set the cheese sauce aside.
Toss sliced potatoes, sausages, and onions together in a 5 to 7-quart slow cooker. In the sauce pan, combine cheese sauce and evaporated milk (NOTE: you can use more or less evaporated milk depending on whether you want it to be thicker or more like a potato-cheese-sausage soup). Gently stir the cheese sauce mixture into the potatoes and sausages. Sprinkle with paprika. Cover and cook on LOW for 6 to 8 hours, until potatoes are tender, stirring GENTLY once about halfway through the cooking time.
Ingredients:
2 T butter
2 T sweet rice flour
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
1/4 tsp ground dry mustard
freshly ground black pepper
1/2 tsp garlic powder
3 C grated cheddar
(NOTE: this is to make a thick cheese sauce to replace the canned cheddar cheese soup in the original recipe - canned cheddar cheese soup is not usually gluten free!)
10 medium potatoes, about 3 pounds, sliced
12 to 16 oz gluten free smoked sausage, such as kielbasa, chicken apple sausage or other similar sausage, sliced
1 large onion, diced
3/4 cup evaporated milk
Paprika
Directions:
Make the cheese sauce first by melting the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, and cheese; continue to stir until cheese is melted. Set the cheese sauce aside.
Toss sliced potatoes, sausages, and onions together in a 5 to 7-quart slow cooker. In the sauce pan, combine cheese sauce and evaporated milk (NOTE: you can use more or less evaporated milk depending on whether you want it to be thicker or more like a potato-cheese-sausage soup). Gently stir the cheese sauce mixture into the potatoes and sausages. Sprinkle with paprika. Cover and cook on LOW for 6 to 8 hours, until potatoes are tender, stirring GENTLY once about halfway through the cooking time.
Sunday, March 22, 2009
Oven "Fries"
3 T extra-virgin olive oil
1 tsp dried thyme
1 tsp dried oregano
1 T steak seasoning, such as montreal steak seasoning or salt and pepper
Directions:
Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Toss potatoes to coat with extra-virgin olive oil, then sprinkle on dried herbs and steak seasoning or salt and pepper.
Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.
Wednesday, March 11, 2009
Scalloped Potatoes
This is a wonderful, homey, classic side dish (and it's gluten free!) from Elise:
Ingredients:
3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper
Directions:
Ingredients:
3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper
Directions:
Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter.
Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.
Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.
Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
Serves 8.
NOTE: For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.
Sunday, February 22, 2009
Parmesan Cottage Potatoes
Kay, the lady from the Netherlands who maintains the wonderful blog, Kayotic Kitchen (go check it out!!), is the author of this recipe:
Of course, Kay says to use a green bell pepper, but I used a red bell pepper instead. Don't tell her! :)
Ingredients:
~1 - 1 1/2 pounds Potatoes
1 medium onion
1 green bell pepper
1 tsp Lawry’s Seasoned salt
1 tsp Lawry’s Lemon Pepper
1/4 tsp Lawry’s Garlic Salt
1 tsp dried oregano
1/4 to 1/2 cup Parmesan
1/8 tsp cayenne
Pepper
Oil
Directions:
Preheat your oven to 400F
Mix the seasoned salt, lemon pepper, garlic salt, cayenne, pepper and oregano with the Parmesan.
Give the potatoes a good wash and -whatever you do- leave the skin on. They’re gonna be cottage potatoes!
Preboil them until they’re fork tender but still somewhat firm. Don’t salt the water - the Parmesan and Lawry’s will provide plenty of salt.
Coarsely chop the bell pepper and the onion. Drain the potatoes.
Lightly sautee the vegetables in 2 (max 3) tablespoons olive oil. Once the onions are slightly translucent, add the potatoes and give them a twirl so they’re lightly coated with oil. This will also infuse the onion flavor.
Transfer the potatoes to an oven dish. Top them with the Parmesan mix. Royally. Don’t be cheap and skimp on the cottage in cottage potatoes!
Pop them in the preheated oven for about 45 minutes, or until they’re golden brown.
Of course, Kay says to use a green bell pepper, but I used a red bell pepper instead. Don't tell her! :)
Ingredients:
~1 - 1 1/2 pounds Potatoes
1 medium onion
1 green bell pepper
1 tsp Lawry’s Seasoned salt
1 tsp Lawry’s Lemon Pepper
1/4 tsp Lawry’s Garlic Salt
1 tsp dried oregano
1/4 to 1/2 cup Parmesan
1/8 tsp cayenne
Pepper
Oil
Directions:
Preheat your oven to 400F
Mix the seasoned salt, lemon pepper, garlic salt, cayenne, pepper and oregano with the Parmesan.
Give the potatoes a good wash and -whatever you do- leave the skin on. They’re gonna be cottage potatoes!
Preboil them until they’re fork tender but still somewhat firm. Don’t salt the water - the Parmesan and Lawry’s will provide plenty of salt.
Coarsely chop the bell pepper and the onion. Drain the potatoes.
Lightly sautee the vegetables in 2 (max 3) tablespoons olive oil. Once the onions are slightly translucent, add the potatoes and give them a twirl so they’re lightly coated with oil. This will also infuse the onion flavor.
Transfer the potatoes to an oven dish. Top them with the Parmesan mix. Royally. Don’t be cheap and skimp on the cottage in cottage potatoes!
Pop them in the preheated oven for about 45 minutes, or until they’re golden brown.
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