Potatoes and Peas au Gratin

Potatoes and Peas au Gratin

1 can Cream of Celery soup
1/2 C skim milk
1/2 C fresh or frozen peas
1 pimento, minced
5 C sliced, cooked potatoes (about 4 medium sized)
1 C (1/4 lb.) Shredded sharp cheddar cheese

Combine soup and milk in a saucepan and heat, stirring until blended. Remove from heat, stir in peas and pimento. In a buttered 9-inch square pan alternate layers of sliced potatoes, soup mixture and cheese. Bake in a hot oven (400*) for 35 minutes or until top is golden brown.

Curried Vegetable and Chickpea Stew

From http://www.thekitchn.com/slow-cooker-recipe-curried-vegetable-and-chickpea-stew-67

From The Kitchn

Curried Vegetable and Chickpea Stew

Serves 8 to 10

Adapted from Cooking Light
1 teaspoon olive oil
1 large onion, diced
2 medium red or yellow potatoes, diced
1 tablespoon kosher salt
1 tablespoon curry powder
1 tablespoon brown sugar
1-inch piece ginger, peeled and grated (about 1 tablespoon)
3 garlic cloves, minced
1/8 teaspoon cayenne pepper, optional
2 cups vegetable broth
2 (15.5-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
1 (10-ounce) bag baby spinach
1 cup coconut milk
Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and cayenne and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape up any toasty bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)
To the slow cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, pepper, and final teaspoon of salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.
Stir in the spinach and coconut milk. Cover with lid for a few more minutes to allow the spinach to wilt. Taste and correct the salt and other seasonings as needed.
Serve on its own or over couscous, Israeli couscous, or orzo pasta.

Recipe Notes:

• Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.
• Dutch-oven version: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350°F oven for 45 to 60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted. Taste and add more seasonings if needed.

Per serving, based on 8 servings. (% daily value)

Calories

321

Fat

10.5 g (16.2%)

Saturated

5.9 g (29.3%)

Carbs

48.9 g (16.3%)

Fiber

13.7 g (54.8%)

Sugars

12.4 g

Protein

13.2 g (26.4%)

Sodium

1220.8 mg (50.9%)

 

Ethiopian Vegetables

A recipe from The China Study Cookbook that is a different taste than the usual.

Ethiopian Vegetables - 6 servings Prep time - 20 minutes  Cook Time - 20-25 minutes.

2 lg. whtie potatoes, peeled and diced
2 lg. carrots, peeled and sliced
2 cups corn, frozen
2 tbsp. vegetable broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp. ginger, minced
1 serrano pepper;, seeded and minced
1/2 tsp. turmeric
1 tsp. ground cumin
1 tsp. curry powder
1 tsp. sea salt
1 15-0z. can diced tomatoes
1 tsp. fresh lime juice

1) Place potatoes in a covered medium-sized saucepan.  Add enough water to cover potatoes and bring to a boil. Cook for 7 minutes.
2) Add corrots and corn, Cover and cook for 8 more minutes.
3)Drain the potatoes, carrots, and corn in a colander.
4) In a large skillet with 2 tbsp.  of vegetable broh, saute onion, garlic, ginger, and serrano pepper until onions become soft.  Stir in the seasonings and saute for 1 minute more.
5) Add vegetables, diced tomatoes, and lime juice.  Cook for 7-10 minutes over medium heat, stirring frequently..

If possible, serve with injera, Ethiopian flatbread, or use warmed tortillas or brown rice.

Sour Cream Scalloped Potatoes

12 large potatoes or 2 bags (24 oz.) frozen hashbrowns
2 cans (10 3/4 oz.) Cream of Chicken Soup
2 cups Sour Cream
1 cup grated Cheddar Cheese
1/2 cup melted butter
1/3 cup chopped onion

Topping
2 cups corn flakes (crushed)
2 Tbsp. melted butter

Boil potatoes for 30 minutes (until just tender). Cool. Peel and grate or thinly slice potatoes into 10X14 pan. While potatoes cook melt butter add onions and cook until tender.  Combine butter and onion with rest of the ingredients except topping and gently blend into potatoes.  Combine cornflakes and butter for topping and sprinkle on top.  Bake at 350* for 30 minutes.

AU GRATIN POTATOES

     My mom made these for our Father's Day dinner last Sunday.  Grandpa Ike has a subscription to America's Test Kitchen Magazine and these are their tips:
*Use russet potatoes so that you have the right amount of starch for a firm casserole.
*Slice the potatoes thin so that it doesn't take too long to cook. They suggest a mandolin slicer.
*Use cream instead of milk so your sauce doesn't curdle and then thin it with chicken broth so that your sauce isn't too rich.
*A mix of Cheddar, Monterey Jack, and Parmesan cheeses made the sauce taste cheesy and authentic without it getting too greasy. The corn starch makes it so it doesn't clump.

Au Gratin Potatoes
Ingredients:

5 oz. sharp cheddar cheese, shredded, about 1 1/4 cups                  
5 oz. Monterey jack cheese, shredded, about 1 1/4 cups
1 oz. Parmesan cheese, grated, about 1/2 cup
2 t. cornstarch
3 pounds russet potatoes, about 6, peeled and sliced 1/8 inch thick (a mandolin works great for this)
salt and pepper
3/4 cup heavy cream
1/2 cup low sodium chicken broth

Directions:

Adjust oven rack to middle position and heat oven to 350. Toss the cheeses and cornstarch in large bowl until evenly coated. Shingle half of the potatoes in large gratin dish (2-3 quart), sprinkle evenly with 1 cup of the cheese mixture, 3/4 t. salt, and 1/4 t. pepper. Top with remaining potatoes, 3/4 t. more salt and 1/4 t. more pepper. Mix the cream and broth in large measuring cup and pour over the potatoes. Top with the remaining 2 cups cheese mixture. Bake until golden brown and a fork inserted into center meets little resistance, 70 to 90 minutes. I personally like mine a little runny so cook just until potatoes are done.
Let cool for 10 minutes and serve. Serves 6