Three Sisters Soup

This simple, unassuming soup is so good! The first time I made it, I was skeptical all the way until my first bite. I've made this many times and everyone loves it. We had it again last night and even the 4-year-old wanted seconds and thirds. If that doesn't indicate a successful family soup, then I don't know what does!


Three Sisters Soup
(adapted from allrecipes.com)

2 c. golden hominy (can use corn instead if desired)
2 c. fresh or frozen green beans (trimmed and snapped if fresh)
2 c. winter squash (i.e. butternut or acorn), peeled and cubed
1 1/2 c. peeled and cubed potatoes (I rarely ever peel potatoes for any recipe)
5 c. vegetable broth
2 T. butter
2 T. flour
1/4 t. pepper

Place the hominy, green beans, squash, and potatoes into a pot, and pour in the vegetable broth. Bring to a boil, then reduce heat to low. Simmer until the vegetable are soft. Melt the butter in a bowl and blend the flour into it with a fork, then stir into the soup (I dip the bowl into the soup a few times to get all the buttery goodness out). Increase heat to medium, and cook until the soup thickens. Season with pepper and serve.

Peeling and chopping a squash can be challenging. I find it easiest to cut the squash into  small sections that are more easily peeled, then dicing up the flesh of the peeled sections.

Garlic and Herb Potato Wedges

I've made many potato wedges in my life, and always thought a recipe for something so simple was overrated. However, you've got to try this one. It's perfect! I love the tip of putting the potatoes up on their skins--it results in just the right amount of crisp, everywhere, without having to flip the potatoes halfway through. Plus, laying them out on the baking sheet with the skins down allows me to fit all my potatoes on one sheet. This recipe is simple, delicious, and I've made it three times already.

The ingredients are very flexible. I have used up to 8 'regular sized' potatoes. 2 T. oil instead of three is sufficient. If using more potatoes, just up the herbs a little.

You can really fit a lot of potatoes on a sheet when they are standing up on their skins!

Garlic and Herb Potato Wedges (the red changes indicates how I usually make them)

OP BasilPerfume

Makes 8 portions

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

4 medium russet potatoes, scrubbed and rinsed (I use 8)

3 tablespoons olive oil (I use 2)

4 cloves garlic, minced and mashed against the cutting board with the flat of a knife (I use 1 t. garlic powder)

1/2 teaspoon dried rosemary, crushed fine (3/4)

1/2 teaspoon dried oregano (3/4)

1/2 teaspoon dried thyme (3/4)

1/2 teaspoon paprika (3/4)

1/2 teaspoon freshly ground black pepper (3/4)

1 teaspoon salt (1.5)

Preparation:

Preheat oven to 425 degrees F.

Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss meticulously to coat the potatoes evenly.

Line a sheet pan with foil.(I just spray the pan with a bit of cooking spray and I don't have a problem with sticking.) Place the potato wedges, skin side down, on the foil. Be sure to space evenly, so they cook uniformly. Bake for 35 minutes, or until well browned, crusty edged, and tender. Serve immediately, sprinkled with more salt if desired.

Zesty Oven Baked Fries

These fries are a family favorite. They are so, so good! I use my mandolin to cut the potatoes into nice, even thin fries. I have to use two baking sheets, and switch them halfway through. I broil each baking sheet full of fries for just a minute or two at the end of the baking time for a little extra crisp.  YUM!


Zesty Oven Baked Fries (source: Food.com)

Ingredients

• 4 large baking potatoes, peeled and cut into thin strips
• 2 tablespoons grated parmesan cheese
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper

Directions

1. Heat oven to 450°.
2. Spray a baking sheet with cooking spray.
3. Combine all dry ingredients and combine with potatoes, tossing to coat.
4. Drizzle with oil, tossing again to coat.
5. Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.

Mexican Roasted Potatoes

These are just amazing! Small and bite-sized with the perfect amount of flavoring. They go well with breakfast foods, or taco/Mexican night, or on a salad. You could cut the recipe in half if you can't imagine going through that many potatoes in one meal, but as for me, I say bring on the leftovers for my lunch salads!


Mexican Roasted Potatoes 
OP BasilPerfume via The Nourishing Gourmet

By the way, the Dijon style mustard is totally not culturally accurate, but it adds a wonderful element so I couldn’t help add it in. You could add more heat by increasing the cayenne powder, for those who like things spicy.

8 medium potatoes, peeled and dice
1/3 cup of olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sea salt (plus more to sprinkle on top)
freshly ground black pepper
3 garlic cloves, minced
1/8 teaspoon cayenne powder
1 tablespoon Dijon style mustard

1 lime, juiced (or more to taste)

1-Preheat the oven to 400 degrees.

2-Combine all of the ingredients, except the potatoes and lime in a jar and shake to thoroughly mix ingredients (or whisk in a bowl).

3-Pour your diced potatoes into a jelly roll pan, and toss with the oil mixture. Sprinkle with salt and freshly ground pepper.

4-Roast for about 40 minutes, until the potatoes are well cooked, and browning on the edges. Take out of the oven, and sprinkle the juice of one lime over it. Taste test, and add more lime juice or salt, if needed and serve.

Honey-Mustard Turkey Cutlets & Potatoes

I copied this recipe directly from the Eating Well website after I had found it in one of their cookbooks (Eating Well's website and their dozens of cookbooks are some of my favorite sources for good recipes right now) and after I had made it 3 times. This is a recipe that I will be making often. The flavor of the sauce is astounding! Just enough spice, but not too much...the taste makes my mouth sing! I love recipes that everyone in the family will eat, and this is one of those.

I haven't tried it yet, but I'd like to make this recipe and substitute these chickpea cutlets. I think those would go perfectly with the curry/spicy flavor, and it would give me another meatless meal for the family (all sworn 'meatatarians' who go along with my semi-vegetarian ways as long as the food tastes great ;) ).

Honey-Mustard Turkey Cutlets & Potatoes

http://www.eatingwell.com/recipes/honey_mustard_turkey_cutlets_potatoes.html

From EatingWell:  May/June 2008

Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.

4 servings | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

• 3 medium leeks, white and light green parts only, thinly sliced
• 1 pound Yukon Gold potatoes, thinly sliced
• 2 tablespoons canola oil, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 teaspoon salt, divided
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• 1 1/2 teaspoons curry powder
• 1 pound turkey cutlets

Preparation

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 minutes, stirring once.
3. Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
4. Reduce heat to 400°F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake until the turkey is cooked through and the potatoes are tender, 12 to 15 minutes more.

Nutrition

Per serving : 359 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 45 mg Cholesterol; 43 g Carbohydrates; 31 g Protein; 3 g Fiber; 551 mg Sodium; 615 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 4 lean meat

Crash Hot Potatoes

I'm pretty sure these potatoes are not supposed to actually LOOK like they survived a horrible crash. But hey, they taste absolutely fantastic, and for that reason, I'm keeping this recipe and will make it often. I sprinkled dried thyme over the top instead of using fresh. The salt, pepper and herbs on top give a perfect flavor that makes it unnecessary to dress them up at all. The olive oil gives the skin on all sides a mouth-watering crisp. Yum, yum, yummmm!

Crash Hot Potatoes
josiahsmomm via The Pioneer Woman

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown

Unstuffed Zucchini Sausage Casserole

This makes a really great supper all by itself. We usually enjoy it on a hot summer night with tomatoes and zucchini picked straight from the garden, but when a craving hits, veggies from the grocery store will do. ;) I use ground turkey instead of sausage, and I spice the meat up while it cooks with red pepper flakes, salt, pepper and garlic. The dish is good with or without the cheese (did I just say that???). Make a big bowl of fruit for everyone to dip into for dessert, and you'll have a fulfilling, taste-filled meal!

Unstuffed Zucchini Sausage Casserole-4kowboys

1 medium zucchini
1 tablespoon olive oil
1 lb. of spicy sausage (as mentioned above: I use ground turkey and spice it up)
3 medium potatoes, cut into small cubes
1 medium yellow or red onion, chopped fine
1 green bell pepper, chopped
2 large cloves garlic, finely minced
3 roma tomatoes, chopped
1/3 cup shredded fresh basil leaves, chopped
fresh oregano, thyme, sage, etc. to your taste (I would recommend 1/2 tsp. each fresh) (optional)
1/2 cup Monterey Jack cheese, shredded



Cook and crumble sausage in large skillet until cooked through. Set aside. Add oil to pan. Add potatoes, onion, garlic, green pepper, zucchini, salt and pepper and saute until onions are clear and potatoes are browning on all sides. Add sausage and tomatoes to pan. Cover and simmer, stirring occasionally, until potatoes are soft and cooked through, about 20-25 mintues. Turn off stove and add cheese to top, recover and let melt

Grilled Potatoes with Parmesan and Herbs

I started making this recipe before I realized it is intended for the grill (yes, I realize the word 'grilled' is in the title...I think the word 'Parmesan' blinded me temporarily). I couldn't convince the hubby to scrape snow off the grill cover to finish supper, so I improvised and turned on my oven's broiler instead. The potatoes turned out sooo good! Will definitely make them again using the broiler, and probably try them out on the grill, as well, once the birds start singing out there!

Grilled Potatoes with Parmesan and Herbs

Ingredients

3 lbs small red skinned potatoes (or whatever smallish potatoes you have on hand)

4 T. olive oil

1 c. thinly sliced green onions

3 T. chopped Italian parsley

3 T. grated Parmesan

3 garlic cloves, finely chopped

2 t. fresh oregano (I used 1 t. dried)

Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes and cool.

Prepare grill (med. heat). Cut potatoes in half, transfer to a large bowl. Add 2 T. olive oil and toss to coat. Grill potatoes until golden, turning occasionally, about 5 minutes (this took about twice as long when I put them under my oven's broiler). Transfer to bowl. Drizzle 2 T. olive oil over and add remaining ingredients. Toss to coat. Season with salt and pepper and serve warm.

Mom's Vegetable Beef Soup

This is my husband's mom's recipe. Every time she makes it I eat WAY too much! It's a homey and thick pot of magic! I haven't made it myself yet, but I still consider it tried and true. I rarely use ground beef, so when I do finally make it myself, I will probably use ground turkey.

Ingredients

2 lbs. ground beef

3 large potatoes, diced

2 small cans V8 juice (or 2 c.)

1 lb can whole tomatoes, crushed with hands

2 cans green beans, drained

1 can white corn, drained

1 onion, chopped

garlic powder

Mrs. Dash

salt and pepper

Brown the ground beef and onion in soup pot. Add remaining ingredients (spices to taste), and simmer until potatoes are fork-tender.

Baked Potato Soup

I used to have a crockpot potato soup that I swore by. I made it for years. Then one day I tried this recipe, and I'll never go back! It is so simple, and yet the flavors are downright explosive. Like almost everything I do with potatoes, I leave the skins on. The garlic is not overwhelming at all, even though a whole head is used during cooking, and the leeks add just the right amount of onion flavor. One of my absolute favorites for a chilly night, served with a big green salad and fresh bread!

(this photo is not mine, it is from SmittenKitchen.com)

From SmittenKitchen.com

Serves 6

1 head garlic
3 tablespoons unsalted butter
2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
5 to 6 cups low-sodium chicken or vegetable broth (I used 5 cups; add the extra cup after pureeing if you’d like a thinner soup)
2 bay leaves
Table salt
2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1/3 cup sour cream
Ground black pepper

Toppings, optional:
Minced fresh chives or scallions
Bacon bits
Sour cream
Grated cheddar
A drizzle of melted (or melted and browned) butter

Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Instead of discarding the top third (CI’s suggestion), pop out a bunch (or all) of the garlic clove tips and mince them. If you’re Deb, breathe a sigh of relief that you have wasted nothing.

In a large, heavy pot or Dutch oven, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Add the minced garlic and cook another minute. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3/4 teaspoon salt. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.

Discard bay leaves. Remove garlic heads. Optional: If you’d like an extra garlic boost to the soup, using tongs or paper towels, squeeze garlic head at root end until cloves slip out of their skins. Using a fork, mash the garlic cloves to smooth paste and add it back to the soup. [I felt our soup was garlicky enough without this. It had a great suggestion of garlic without overpowering the baked potato flavor.]

Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.) Serve with whatever makes you happy on top, or nothing at all.