Tag Archives: potatoes

Pouch Potatoes

I love trying new ways to cook potatoes.  They go with any meal, are easy to flavor, and can be cooked in so many different ways.  Here, I tried steaming the potatoes in an aluminum foil pouch that I baked in the oven.  I imagine you could do the same thing on the grill.  This recipe is also very open to different flavors by just changing what goes into the pouch.  Instead of rosemary and olive oil… try paprika and chili powder, or dijon mustard and lemon thyme, or even citrus zest!

Pouch Potatoes

Pieces:

  1. one to two pounds small red potatoes
  2. 3-4 sprigs fresh rosemary
  3. 2 tbsp. olive oil
  4. 2 tbsp. vegan butter
  5. 2 tsp. salt
  6. 2 tsp. lemon pepper

Process:

  1. Cut the potatoes into quarters, or bite sized.
  2. Using a large piece of aluminum foil, create a pouch by putting the potatoes on top of the foil.  Then sprinkle the olive oil, butter, salt, pepper, and rosemary on top and fold up the sides of the foil.
  3. Bake at 375 for about 25 minutes, or until fork tender.  You could also steam on the grill, keeping the lid to the grill closed.
  4. Serve hot!

pouch potatoes

Happy Allergy Free Eating!

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BBQ Smashed Potatoes

Summer.  Grilling.  BBQ.  Some of my favorite things!  I would probably say that BBQ sauce is my favorite condiment… I even choose BBQ sauce over ketchup for my French fries.  Here is an easy and different mashed potato side dish to complement any grilled summer meal!

BBQ Smashed Potatoes

Pieces:

  1. 8-10 small red potatoes
  2. one quarter of a red onion, diced
  3. salt and pepper to season
  4. 1 tsp. smoked paprika
  5. 2 tbsp. honey
  6. one half cup of your favorite gluten free BBQ sauce

Process:

  1. Wash and dice the potatoes into 1 inch cubes.
  2. Steam the potatoes just until fork tender, do not overcook.
  3. Let the potatoes cool.  Season with salt and pepper.
  4. Place the potatoes into a casserole dish, and smash the potatoes roughly.  Don’t mash until smooth; leave some texture.
  5. Season the potatoes with smoked paprika.
  6. Dice the onion and sprinkle on top.
  7. Drizzle the honey over the potato and onion mix.
  8. Pour the BBQ sauce on top.
  9. Bake at 350 degrees for about 20 minutes.
  10. Serve hot!

BBQ smashed tatoesHappy Allergy Free Eating!

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Potato Cobb Salad

After a few years, I have gotten to know my allergies pretty well.  I know that I am very sensitive to gluten and that I won’t risk it for any meal.  Dairy, on the other hand, I push around sometimes, but only with cheese.  I have found there just is no good enough substitute for cheese.  I have also heard that hard cheeses are easier for those with a dairy allergy to digest.  So, I know that goat cheese and I are friends… and this week I tried blue cheese.  In a small amount, we got along… and the intestinal side effects I could deal with.  So, here is a recipe for a great cobb salad that I made this week!  This recipe makes about 4 good sized salads.

Potato Cobb Salad

Pieces:

  1. 8 tiny white potatoes, cut into sixths
  2. 6-8 slices turkey bacon, cut into small pieces
  3. one fourth cup blue cheese crumbles
  4. one can corn niblets, drained
  5. 4 cups lettuce
  6. one small package cherry tomatoes
  7. 3 tbsp. olive oil
  8. 4 tbsp. white wine vinegar
  9. 2 tbsp. red onion, very finely diced
  10. 2 tbsp. Dijon mustard
  11. 1 tbsp. honey
  12. 1 tbsp. lemon pepper

 

Process:

  1. Cut the potatoes into sixths and steam them.  Steam just until fork tender, but not mushy.
  2. Drain the can of corn niblets.
  3. In a medium sauté the turkey bacon until desired crispness.
  4. On a plate, arrange lettuce and top with cherry tomatoes, potatoes, corn, turkey bacon, and blue cheese crumbles.
  5. To make Honey Dijon dressing, whisk together the olive oil, white wine vinegar, red onion, Dijon mustard, honey, and lemon pepper until combined.  Pour over the salad.
  6. Enjoy!

cobb saladHappy Allergy Free Eating!

 

 

 

 

 

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Hurricane Stew

While the winds were whipping and the rain was coming down, I couldn’t think of a better meal than homemade beef stew.  It was warm, cozy, and smelled delicious as it cooked in the crockpot all day, while I kept my fingers crossed that the power wouldn’t go out!

Hurricane Stew

Pieces:

  1. 1 lb. beef tenderloin, cut into one inch cubes
  2. 28 ounce can of diced tomatoes, drained
  3. 3 cups baby carrots
  4. 4 celery stalks, cut into small pieces
  5. 1 lb. fingerling potatoes, cut into one inch cubes
  6. 2 apples, peeled and cut into one inch cubes
  7. one quarter cup chopped parsley
  8. one quarter cup chopped rosemary
  9. 1 cup red wine
  10. one half cup apple cider vinegar

Process:

  1. Layer all ingredients in a crockpot.
  2. Cook on high heat for 4.5 hours.
  3. Stir every hour to mix the ingredients.
  4. Serve hot.

 

Happy Allergy Free Eating!

 

 

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Pumpkin Pie Potatoes

Aaaaand the pumpkin recipes are still coming!  I recently discovered pumpkin pie spice and don’t know how I enjoyed fall without it before.  It is so good on vanilla coconut milk ice cream, in coffee, or on french toast.  Here, I made pumpkin pie potatoes…. yum!

Pumpkin Pie Potatoes

Pieces:

  1. 1 bag fingerling potatoes
  2. 2 tbsp. olive oil
  3. 2 tbsp. pumpkin pie spice
  4. 1 tsp. brown sugar

Process:

  1. Wash the potatoes and cut them into half inch rounds.
  2. In a large saute pan over medium high heat, put the potatoes, olive oil, pumpkin pie spice, and brown sugar.
  3. Saute until potatoes are tender, stirring every so often to coat all sides of the potatoes.
  4. Enjoy hot!

Happy Allergy Free Eating!

 

 

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Potato, Leek, and Fennel Casserole

Potatoes are easy to work with, and easy to mold into different side dishes with various flavors.  Here is a basic casserole that adds the unique flavors of leeks and fennel.  A great side dish to any hearty meal!

Potato, Leek, and Fennel Casserole

Pieces:

  1. 3 tbsp. vegan butter
  2. 3 leeks, the white parts sliced and rinsed
  3. 1 fennel bulb, sliced
  4. 5 russet potatoes, peeled and thinly sliced
  5. 1 cup gluten free chicken stock
  6. 1 cup white wine
  7. 2 tsp. chopped parsley
  8. salt and pepper to taste
  9. 3 tsp. parmesan cheese or dairy free equivalent

Process:

  1. Melt the butter in a large saute pan.
  2. Add the leeks and fennel and saute until tender, about 10 minutes.
  3. Add the potatoes, chicken stock, white wine, parsley, and salt and pepper.  Continue to saute another 15 minutes.
  4. Transfer to a deep oven safe dish and bake another 60 minutes, until the potatoes are soft.
  5. Serve hot, sprinkle with parmesan cheese.

Happy Allergy Free Eating!

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Whippy ‘Tatoes

As someone who loves to cook, I admit that I haven’t ever really made mashed potatoes.  I guess it is a dish left to someone who really knows how to do it, like Mom.  So, I decided that it was time to give it a whirl.  Mashed potatoes… garlicky, perfectly whipped, and dairy free!

Whippy ‘Tatoes

Pieces:

  1. 6 Russet potatoes
  2. 1 cup coconut milk, plus a few tbsp. more for blending if needed
  3. 4 tbsp. vegan butter
  4. 2 tbsp. chopped garlic
  5. 2 tsp. each sea salt and lemon pepper
  6. parsley for garnish

Process:

  1. Clean the potatoes and cut them into one inch cubes.  I like keeping the skins on, but you can peel them if you rather.
  2. Steam the potatoes until a little more than fork tender.
  3. In a large saute pan over medium heat, add the potatoes, coconut milk, vegan butter, garlic, salt, and lemon pepper.
  4. Using a hand blender or immersion mixer, blend the mixture until finely whipped and smooth.  Add more coconut milk until desired consistency, if needed.
  5. Garnish with parsley and serve hot.

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Crispy Garlic Potatoes

My mom makes these perfectly crisped potatoes that are a great side to any meal, so I had to try them myself!  Potatoes are a great base that you can add so many different flavors to.  Here, I used garlic salt, lemon pepper, and paprika.  Great flavor combination!

Crispy Garlic Potatoes

Pieces:

  1. one bag of small white potatoes
  2. 3 tbsp. olive oil
  3. 1 tbsp. garlic salt
  4. 1 tbsp. lemon pepper
  5. 1 tbsp. smoked paprika
  6. 1 tbsp. dried rosemary

Process:

  1. Wash the potatoes and cut each one in half.
  2. Steam them… either in a steamer or with a steamer insert and covered over boiling water.  Steam about 8 minutes, until fork tender.
  3. Let them cool and dry out.  The drier the better.  (Mom is right about this… secret step to getting them crispy.)
  4. Coat a large saute pan with the olive oil over medium high heat.  Let the oil heat for 1-2 minutes.
  5. When the potatoes are very dry, put them in the large saute pan with the olive oil.
  6. Add the garlic salt, lemon pepper, paprika, and rosemary.
  7. Stir every couple minutes until they get to desired crispness, about 8-10 minutes.

Happy Allergy Free Eating!

 

 

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Bacon and Onion Twice Baked Potatoes

Bacon.  Onion.  Potatoes.  What a seriously delicious combination.  I was looking for something hearty to make for dinner during these cold winter nights, and nothing sounded better than a combination of bacon, onion, and potatoes.  Twice baked.  Mouth watering.

Bacon and Onion Twice Baked Potatoes

Pieces:

  1. 1 potato
  2. 1 tbsp. olive oil
  3. 2 slices of bacon, cut into small pieces
  4. one quarter of an onion, cut into small pieces
  5. 2 tbsp. chives, chopped

Process:

  1. Cut the potato in half, length wise.
  2. Bake on a cookie sheet at 375 degrees for 45-60 minutes, until tender.
  3. While the potato is cooking, saute the bacon and onion bits in a saute pan until browned.
  4. When the potato is tender, scoop out the inside with a spoon… to leave just a hollow skin.  Put insides into a bowl.
  5. Combine the sauteed bacon and onion with the potato insides.  Stir to combine.
  6. Scoop the bacon, onion, and potato mixture back into the hollowed out potatoes.
  7. Sprinkle with chopped chives.
  8. Bake at 375 degrees for 5 minutes.
  9. Serve hot.

Happy Allergy Free Eating!

 

 

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Potato Potato Beef Stew

Fall is the time to bring out the crock pot!  I love coming home to a meal cooking in the crock pot… the savory smells, the prep work that was already done, and the knowing that a hot meal is only minutes away.  Here is my hearty beef stew that is perfect for a cool fall night…

Potato Potato Beef Stew

Pieces:

  1. 1 lb. small white potatoes, cut into bite size pieces (quartered)
  2. 2 sweet potatoes, peeled and cut into bite size pieces
  3. 6 carrots, peeled and cut into bite size pieces
  4. 6 parsnips, peeled and cut into bite size pieces
  5. one half cup chopped onion
  6. 2 cans garlic and onion canned tomatoes, drained
  7. 2 lbs. sirloin meat tips
  8. one half cup red wine
  9. one half cup apple cider
  10. 2 tbsp. chopped rosemary, thyme, parsley
  11. 2 tbsp. cumin
  12. 1 tsp. garlic salt and pepper

Process:

  1. Put all pieces in the crockpot and heat on low for 5-5.5 hours.
  2. Stir occasionally.
  3. Serve hot!

Before…

And after a day of cooking with just a little heat and time…

Ready to eat!

Happy Allergy Free Eating… and stewing!

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