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Tag: potatoes

Linguini with Haricot Vert, Potatoes and Pesto

Perfect dish for meatless Mondays! I have made this dish many times but I decided to jazz it up a bit with adding my own homemade croutons. It’s not in the recipe below but it’s quite simple. I took a baguette and diced it into 1 inch squares. I then cooked some grated garlic in olive oil, drizzled it all over the cut up bread on a cookie sheet and baked the whole thing for 5 minutes- and voila.. I had yummy croutons. It adds a great crunch to the dish…

  • 2 medium yellow skinned potatoes, peeled and cut into 1 inch dice
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • Salt

Heat a wide frying pan with the butter and olive oil. Add the potatoes and sauté on medium high heat, stirring, for about 4 to 5 minutes or till the potatoes are golden brown and cooked through. Take out of the pan and keep aside.

  • 2 cups Haricot vert, trimmed
  • ½ pound linguini
  • Salt

Bring a large pot of water to a boil. Add salt and the beans. Cook for a minute and immediately place under cold water, dry and keep aside. Add the pasta in the same boiling water and cook till done. Drain and spare half cup of the pasta water.

  • 1 tablespoon extra virgin olive oil
  • ½ cup basil pesto, homemade or store bought (recipe follows)
  • Salt

Reheat the frying pan and add the olive oil. Return the potatoes to the pan with the green beans, pesto, pasta and the ½ cup pasta water. Mix well and heat everything through on medium heat. Check for seasonings and serve.

Basil Pesto

  • 1 cup fresh basil
  • 1/3 cup extra virgin olive oil
  • ½ cup freshly grated Pecorino Romano cheese
  • 2 garlic cloves
  • 1/3 cup pine nuts
  • Juice of half a lemon
  • Salt

In a food processor, add the garlic and pine nuts. Process till smooth. Add the fresh basil and while the processor is on, drizzle the olive oil slowly till the consistency is smooth and wet. Take out in a bowl and add the cheese, lemon juice and salt. Store in the fridge.

 

Chicken Mushroom & Fennel Stew with Roasted Duck Fat Potatoes
  • 2 pounds chicken thighs, boneless, skinless
  • 1 egg, beaten
  • ½ cup all purpose flour, seasoned with salt and pepper
  • 2 tablespoons extra virgin olive oil and more if needed
  • 2 tablespoons duck fat
  • 2 cups Cremini mushrooms, sliced
  • 1 medium onion, sliced
  • 1 fennel bulb, sliced
  • 2 tablespoons fresh thyme
  • Salt
  • 4 cups chicken broth

Heat a heavy saucepan with the oil and duck fat. Dip the chicken into the egg and then dredge into the seasoned flour. Brown the chicken pieces on both sides, about 3 to 4 minutes on each side on medium heat. Take the chicken pieces out and add the mushrooms and thyme. Saute on high heat for 6 to 7 minutes. Take the mushrooms out and add the onion and fennel (add extra oil at this point if needed) and sauté for 4 to 5 minutes. Add 1 to 2 teaspoons salt and continue to sauté for another couple of minutes. Add the chicken broth and the chicken pieces. Bring to a boil and lower heat to a simmer and cook with lid on for 20 minutes or till the chicken is cooked through. Take the lid off and increase the heat to cook at least half of the liquid off. Add the mushrooms and check for seasonings. Serve with roast potatoes.

  • 4 to 5 medium potatoes, cut into quarters

Transfer to a medium saucepan and top with water. Bring to a boil and drain and let the potatoes dry in the saucepan for 10 minutes.

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon duck fat
  • 1 to 2 teaspoons salt

Place the potatoes on a lined cookie sheet and mix in the oil, duck fat and salt. Mix well and roast in a 400 degrees (convection) oven for about 30 minutes or till the potatoes are golden brown.

Serve with the stew.

Roast Chicken Breast and Potatoes with Harissa
  • 2 split chicken breast with skin on

Marinade

  • ½ cup full fat yogurt
  • 2 tablespoons harissa
  • 1 teaspoon dried mint
  • Juice of half a lemon
  • 2 teaspoons salt
  • 4 to 5 small new potatoes, peeled and cut in half

Mix all the marinade ingredients in a small bowl, mix well and marinate the chicken with most of the marinade- save 2 tablespoons for the potatoes. Marinate the chicken for at least 2 to 3 hours.

Place the chicken pieces into an oven proof tray. Sprinkle some extra salt under the skin of the chicken pieces. Poke the skin with a fork. Add the potatoes and mix the remaining marinade, mix well and roast in oven on a 325 degrees F for 40 minutes. Brown the chicken and potatoes under the broiler at the very end… it makes the skin super crispy. Take the chicken out of the pan and let it sit for 10 minutes. Slice and serve with the potatoes and the roasted asparagus.

  • 2 bunches asparagus
  • 2 tablespoons olive oil
  • Salt

Transfer the asparagus to a cookie sheet. Add the oil and salt. Mix well and roast in a 400 degree F oven for 20 minutes.

Grilled Vegetables with Cilantro Chimichurri Sauce

These grilled vegetables were absolutely delicious!! The delicious chimichurri sauce brought them to a whole new level…

  • 3 to 4 potatoes, sliced

Transfer the potatoes to a medium pan and top with water. Bring to a boil and drain and let cool.

  • 1 bunch asparagus, ends cut off
  • 2 to 3 red peppers, sliced
  • ¼ cup chimichurri sauce
  • Salt
  • Pepper

Transfer the vegetables including the potatoes to a medium bowl. Add the chimichurri sauce, salt and pepper. Toss well and grill on till all vegetables are golden brown. Serve with steak.

Cauliflower with Ginger and Onion Seeds

kalonji-gobi

  • 1 cauliflower head, cut into florets
  • 3 to 4 potatoes cut into 3 inch pieces
  • 2 tablespoons extra light olive oil
  • Salt

Place the cauliflower florets and potatoes on a lined cookie sheet. Drizzle oil and sprinkle salt all over. Broil till golden brown, about 10 to 15 minutes. Take out and keep aside.

  • 1 tablespoon extra light olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion (kalonji) seeds
  • 1 medium white onion, sliced
  • One 3 inch piece of ginger, sliced thin
  • Salt to taste
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons garam masala

In a wok like saucepan, heat the olive oil. Add the cumin, fennel and onion seeds. Saute for a minute on medium heat till the sees begin to sizzle. Add the onion and ginger. Saute for 4-5 minutes stirring constantly. Add the broiled cauliflower and potatoes. Add the salt, turmeric and cayenne pepper. Mix well and cover with lid. Cook for 10-15 minutes or till the potatoes are soft. Uncover and increase the heat. Add the garam masala and stir well. Check for seasonings.

Cilantro Cauliflower and Potatoes (Aloo Gobi)

Cauliflower and Potatoes with Cilantro

  • 1 cauliflower head, cut into small florets
  • 4 to 5 medium yellow potatoes, sliced in wedges
  • 2 tablespoons extra light olive oil
  • 2 teaspoons salt

Preheat oven to high broil.

Place the cauliflower and potatoes onto a lined cookie sheet. Sprinkle the salt and olive oil. Broil for about 10 minutes, turning the vegetables half way to brown all sides.

  • 4 to 5 green onions
  • 4 garlic cloves
  • 1 cup cilantro, coarsely chopped
  • ¼ cup water

Blend the green onions, garlic, cilantro and water till smooth. Keep aside.

  • 2 tablespoons extra olive oil
  • 1 teaspoon cumin seeds
  • Salt

Heat a medium saucepan with the olive oil. Add the cumin seeds and sauté for 10 to 15 seconds. Add the green onion mixture and sauté on a medium heat for 4 to 5 minutes. Add the roasted cauliflower and potatoes- mix well and cover with lid and cook for 10 to 15 minutes. Check for seasonings and serve hot.

Chicken and Potatoes

This is a delicious, quick, healthy meal to make through the week. Best of all, I made it a one pot meal.. I used my largest frying pan (14 inches), it was large enough to fit everything. In case you don’t have crazy large pans, just cook the ingredients in batches and put them together at the end.

  • 3 chicken breasts, skinless and boneless, cut into 2 inch pieces
  • ½ cup leftover tomato compote or tomato sauce
  • 3 garlic cloves, crushed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Marinate the chicken pieces with the tomato compote/sauce, garlic, oil and salt.  Mix well let sit for 2 to 3 hours in the fridge.

  • 3 Yukon gold potatoes, peeled and cut into 1 inch discs
  • 1 bunch green beans, trimmed

Place the potatoes discs in a medium pot and cover with water. Bring to a boil and let simmer for about 5 to 10 minutes or till the potatoes are tender but not mushy.  Add the beans while the potatoes simmer and blanch for 1 minute. Take the beans out with tongs while the potatoes are still cooking. Place the beans in cold water to stop the cooking. Drain and keep aside. Once the potatoes are cooked, drain and keep aside.

  • 3 to 4 tablespoons extra virgin olive oil
  • ½ cup crumbled feta cheese
  • ½ cup parsley, chopped
  • 1/3 cup dill, chopped
  • Salt

Heat a large frying pan with 2 tablespoons olive oil. Add the chicken pieces and brown both sides, either together or in batches depending on the size of the pan. Take the chicken out and add more oil if necessary and add the potatoes. Brown both sides on medium heat. Move the potatoes aside and add the beans and toss them for 2 to 3 minutes. Add salt. Add the chicken back and finish cooking through. Top with feta, parsley and dill. Check for seasonings and add salt. Serve warm.

 

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