My dad's favorite food: mashed potatoes. His second favorite food: baked potatoes. What we ate a lot of growing up: potatoes. So in my own house I tend to shy away from them. I don't dislike them, I'm just kind of done. When I do make potatoes, they are a small addition to the dish, not the main ingredient. And I like the potatoes that you can keep the skin on, like red potatoes or yukon gold. Healthier and more convenient.
So, what do you do when you get a coupon for a 10 lb. bag of potatoes for 69 cents? Yes, the big russetts. I'm tempted to give them to my dad, but then why did I buy them in the first place?
When I bought them, I also noticed some leeks for a good price, so I'll use a few of them to make potato and leek soup, or Jolly Green Giant Soup as my kids like to call it. But I'm not feeling much inspiration for the remaining 9 pounds. Not that anyone even reads this blog, but just in case someone with a great potato recipe or idea does, please let me know about it. Before they spoil sitting on my counter.
Sunday, February 21, 2010
Chicken and Apricots
This flavor combination reminded me of the pomegranate chicken I tried a couple months ago, and like then, I was the only one who really liked it. But I made couscous with it (instead of the orzo--and then didn't mix it in the final step of course) which kept the kids happy.
I tore this out of a magazine but don't remember which one. I'm usually not a fan of canned fruit, but this recipe looked so fast and easy I wanted to give it a try.
1 1/4 c dried orzo (8 oz.)
1 15 oz. can unpeeled apricot halves (light syrup)
4 skinless boneless chicken breast halves
1 1/2 t curry powder (I used slightly less, and was glad that I did)
2 T olive oil
6 green onions
Cook orzo according to package, drain. Drain apricots, reserving 1/2 c of syrup.
Sprinkle chicken with salt, pepper, and 1/2 t curry powder. Heat oil in skillet over medium heat. Add chicken; cook 8 minutes or until no longer pink, turning once. Add apricots the last two minutes. Transfer to plates.
Chop onions, add with remaining curry powder to skillet, cook one minute. Stir in reserved syrup and orzo. Add to plates.
I tore this out of a magazine but don't remember which one. I'm usually not a fan of canned fruit, but this recipe looked so fast and easy I wanted to give it a try.
1 1/4 c dried orzo (8 oz.)
1 15 oz. can unpeeled apricot halves (light syrup)
4 skinless boneless chicken breast halves
1 1/2 t curry powder (I used slightly less, and was glad that I did)
2 T olive oil
6 green onions
Cook orzo according to package, drain. Drain apricots, reserving 1/2 c of syrup.
Sprinkle chicken with salt, pepper, and 1/2 t curry powder. Heat oil in skillet over medium heat. Add chicken; cook 8 minutes or until no longer pink, turning once. Add apricots the last two minutes. Transfer to plates.
Chop onions, add with remaining curry powder to skillet, cook one minute. Stir in reserved syrup and orzo. Add to plates.
Beef Stew and More Beef Stew
Today you get two recipes. I've never been a huge fan of beef stew with the typical gravy-like broth. So I was happy when I discovered this recipe in my Better Homes and Gardens cookbook that was my standard for many many years. It has a tomato-based broth.
Beef Stew
2 T flour
1 lb. stew beef
2 T oil
3 1/2 c vegetable juice cocktail
1/2 c chopped onion
2 t beef bouillion (except I usually use chicken because that is what I have around)
2 cloves garlic, minced
1/2 t basil
1/2 t thyme
2 c potatoes, cubed and peeled
2 c sliced carrots
1 c sliced celery
Shake flour over meat cubes to coat. In a large saucepan, brown meat half at a time, in hot oil. Add vegetable juice, onion, bouillion, garlic, basil, and thyme. Bring to boiling, reduce heat. Cover, simmer 1 hour or til meat is nearly tender. Add potatoes, carrots, and celery. Cover and simmer 30 minutes more.
As I type this I am realizing I have only ever made this in the crockpot. Those instructions are to prepare and brown meat as above (sometimes I skip the browning). In the bottom of the crockpot layer onion, potatoes, carrots, and celery. Sprinkle with bouillion, garlic, basic, and thyme, add meat. Pour 2 1/2 c vegetable juice cocktail over meat. Cover, cook on low for 10-12 hours or until everything is tender. (I'm pretty sure I cook on high for probably half the time.)
Then about a year ago I had dinner at my friend Kaija's house and she made an AMAZING beef stew. Not your typical beef and potatoes, and nothing like brown gravy anywhere here. Seriously yum. I spent months drooling over my memories of this stew, and finally asked her for the recipe. When I made it, it didn't taste as good as hers, but probably because I'm not good at following recipes. I will never learn.
PROVENCALE BEEF STEW
2 lbs beef stew meat
6 TBSP olive oil/butter
31/2 TBSP flour
2 cups red cooking wine (I substituted grape juice since I didn't have wine, it worked pretty well)
1 cup beef broth
salt and pepper
1 onion -- diced
3 cloves garlic
1 16 oz can of tomatoes (or fresh)
pinch thyme
bay leaf (I omitted this since I'm not a huge fan)
3 red peppers, in strips
2 cans artichoke hearts (in water)
1/2 cup black olives (drained)
serve with (buttered and breaded) egg noodles
Brown meat in 2 TBSP butter/oil. Sprinkle with flour and cook for a few minutes to blend in the flour. Add 1 cup wine and beef broth. Add salt and pepper. Dislodge brown bits in pan and pour into crockpot.
In same pan, saute the onion and garlic in 2 TBSP butter/oil. Add tomatoes. Season with thyme and bay leaf. Put in crock pot.
In same pan, heat remaining 2 TBSP butter/oil. Saute red pepper strips, sprinkle with flour and cook 2 minutes. Add red wine (1 cup) slowly until thickens and blends. Add to crock pot.
Add artichokes and olives. Cover and cook!
Beef Stew
2 T flour
1 lb. stew beef
2 T oil
3 1/2 c vegetable juice cocktail
1/2 c chopped onion
2 t beef bouillion (except I usually use chicken because that is what I have around)
2 cloves garlic, minced
1/2 t basil
1/2 t thyme
2 c potatoes, cubed and peeled
2 c sliced carrots
1 c sliced celery
Shake flour over meat cubes to coat. In a large saucepan, brown meat half at a time, in hot oil. Add vegetable juice, onion, bouillion, garlic, basil, and thyme. Bring to boiling, reduce heat. Cover, simmer 1 hour or til meat is nearly tender. Add potatoes, carrots, and celery. Cover and simmer 30 minutes more.
As I type this I am realizing I have only ever made this in the crockpot. Those instructions are to prepare and brown meat as above (sometimes I skip the browning). In the bottom of the crockpot layer onion, potatoes, carrots, and celery. Sprinkle with bouillion, garlic, basic, and thyme, add meat. Pour 2 1/2 c vegetable juice cocktail over meat. Cover, cook on low for 10-12 hours or until everything is tender. (I'm pretty sure I cook on high for probably half the time.)
Then about a year ago I had dinner at my friend Kaija's house and she made an AMAZING beef stew. Not your typical beef and potatoes, and nothing like brown gravy anywhere here. Seriously yum. I spent months drooling over my memories of this stew, and finally asked her for the recipe. When I made it, it didn't taste as good as hers, but probably because I'm not good at following recipes. I will never learn.
PROVENCALE BEEF STEW
2 lbs beef stew meat
6 TBSP olive oil/butter
31/2 TBSP flour
2 cups red cooking wine (I substituted grape juice since I didn't have wine, it worked pretty well)
1 cup beef broth
salt and pepper
1 onion -- diced
3 cloves garlic
1 16 oz can of tomatoes (or fresh)
pinch thyme
bay leaf (I omitted this since I'm not a huge fan)
3 red peppers, in strips
2 cans artichoke hearts (in water)
1/2 cup black olives (drained)
serve with (buttered and breaded) egg noodles
Brown meat in 2 TBSP butter/oil. Sprinkle with flour and cook for a few minutes to blend in the flour. Add 1 cup wine and beef broth. Add salt and pepper. Dislodge brown bits in pan and pour into crockpot.
In same pan, saute the onion and garlic in 2 TBSP butter/oil. Add tomatoes. Season with thyme and bay leaf. Put in crock pot.
In same pan, heat remaining 2 TBSP butter/oil. Saute red pepper strips, sprinkle with flour and cook 2 minutes. Add red wine (1 cup) slowly until thickens and blends. Add to crock pot.
Add artichokes and olives. Cover and cook!
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