Perfect New Potatoes

Submitted by Heather

You may look at the above picture and wonder how in the world these could be considered "perfect" potatoes.  They're UGLY!  Well, it might be a good time to remember that old saying:  Don't judge a book by it's cover.  It certainly applies here.  These potatoes do not look lovely, but boy are they delicious.

It's possible that some of you might have made some new year's resolutions that include eating less salt.  This recipe may not be for you!  Just don't look at the ingredients - the amount of salt might raise your blood pressure just looking at it.  Also, for those who can eat normal amounts of salt, please don't be scared away.  The salt quantities in this recipe make for a perfectly seasoned potato- trust me.  I'd read some reviews on these potatoes and others admitted that they were nervous about making these, but after tasting them were won over.  Just remember not to cut the potatoes before cooking them.

Now, I don't like to waste, so I also thought, "Do these potatoes REALLY need that much salt???"  Kosher salt is pretty cheap, though, so don't feel bad about dumping so much in.  One of my kids asked me if they were "old" potatoes that I was serving them!  So, they won't win any beauty contests, but they are truly delicious.  Please try them. We really enjoyed them with a caramelized onion and blue cheese sauce that I recently posted.  Enjoy!



Ingredients:

1 1/4 pounds kosher or rock salt
2 quarts water
2 pounds small fingerling potatoes, cleaned (or baby new (red-skinned) potatoes)
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional

Directions:
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.



Look!  My kids were even snitching them after dinner, as if they were a yummy treat!


Source: Alton Brown at foodnetwork.com

Potato & Leek pan fried

Submitted by Lisa

The picture just doesn't do it justice!  The potatoes cooked like this are soooo yummy!  I hope you give it a try.  Very easy to make and quick.  These potatoes are the number 1 request of the kids.

8 potatoes washed

2 leeks (or 2 medium yellow onions)

2 cloves garlic

olive oil

2 tbsp butter

Roughly chop up the potatoes with the skins on.  Slice and wash the leeks or chop the onion into a fine dice.

Put 3 tbsp olive oil in a frying pan and add the potatoes and leeks/or onion.  I like to use a frying pan with a lid so I can put the lid on at the beginning to help cook the potatoes.

Stir them often.  When basically cooked through, keep the lid off and cook until you get a bit of a crisp edge on them.

Add in the garlic and cook for another 2 to 3 minutes.  

Take off the heat and stir in the butter and mix around until melted.  

**You should add salt and pepper as you go and to taste**

Serve it with any type of meat, we had grilled pork chops this time.  

(to change it up a bit you can add in chunks of zucchini or squash)

Chic Pea Mash

Submitted by Lisa

I saw something similar to this being made on www.foodnetwork.com.  This is my own version of it.  The kids and my husband were not quite sure they wanted me to mess with the potatoes, but when they tried it they ate all of it...and loved it!  I did too.  I have a child who does not like to eat meat, so I try to squeeze in protein where ever I can!

Ingredients
4 medium potatoes, cubed
2 tablespoons canola oil 
1 medium yellow onion, diced
1 teaspoon minced garlic
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
Chopped chives

·         1 (12 ounce) can chickpeas, rinsed and drained

Directions

1.     Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.

2.     Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in chickpeas. Stir in potatoes. Cook together for a few minutes roughly mashing them together.  When done, add the chives and serve along with a meat and veggie course.  

Pork Chop Bake

DELICIOUS!!

Submitted by Lisa

This is a recipe that my grandma Dorothy used to make and it was grandpa's favorite. If you are short on time but need a hearty delicious dinner, this is for you. (I often substitute ground beef) You just throw it in the baking dish and wallah, in 2 hrs. you have a great meal! My kids actually lick the plate when done.

Ingredients:

6 thick center cut pork chop (you can substitute ground beef, 2 lbs)

5 to 6 potatoes

2 handfuls of baby carrots

2 cans cream of mushroom soup

2 pkts of dry onion soup mix

1 1/2 c water

Directions:

1. If using pork chops, just brown all sides in a frying pan. If using ground beef, no need to pre cook at all.

2. Pour the cream of mushroom soup, the dry onion mix into the baking dish and stir together and spread along the bottom of the pan.

3. Lay the pork chops on top of the soup mixture. (if using ground beef, just break up the uncooked beef in drop it in chunks over the top of the mixture.

4. Peel or leave washed potatoes unpeeled and roughly chop, add on top of and in between the meat.

5. Sprinkle the carrots in along with the potatoes.

6. Salt and pepper it all.

7. Pour the water over the mixture, no need to mix it in, cover with tin foil.
**Tip** put your baking dish on top of a cookie sheet with edges in case it bubbles over a bit.

8. Bake at 350 degrees for 2 hrs.

Serve with some homemade bread! YUM

Like the Artisan Bread Loaf

Mummy Boome's Traditional Shepherds Pie

Submitted by: Lisa

This is our absolute favorite shepherds pie recipe. I got it from www.foodnetwork.com

It has a nice rich flavor and even though it has vegies in it, the kids gobble it up. Never any left overs.

Ingredient list:

1 tbsp butter

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, crushed

salt and pepper

1 tbsp tomato paste (I used ketchup)

2 lbs lean ground beef

2 tbsp worchester sauce (I used steak sauce because I was out of worchester)

1/2 c beef stock

1 1/2 c peas

Cheesy mashed potatoes: (when I am in a hurry, I confess..I use potato pearls!)

4 lbs yukon gold potatoes, peeled, quartered

4 tbsp butter

1/4 c cream

1 cup grated mature white cheddar

salt and pepper

1. Boil potatoes until tender

2. Drain and place them back into the pan and mash them.

3. Add the cream and butter and mash until smooth.

4. Add cheese and stir.

5. Season with salt and pepper

Directions for the beef mixture

Preheat oven to 400 degrees

1. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender, about 7 to 10 min.

2. Season with Salt and Pepper. Once the vegies are softened and start to brown, add the tomato paste and mix evenly.

3. Add the ground beef and cook until no longer pink.

4. Add the worcestershire sauce and beef stock. Season with salt and pepper again.

5. Cook and simmer for another 10 minutes. Mix in peas

6. Transfer to an oven proof baking dish.

7. Place potato mixture on top of the ground beef mixture and spread out evenly. Rake through the potatoes with a fork to create peaks that will brown nicely.

8. Place into the oven and cook until browned, about 20 minutes.