Shrimp and Corn Chowder

Shrimp and Corn Chowder

Shrimp and Corn Chowder

This is a thick and creamy chowder without all the added fat that chowders are usually prepared with.  Using a combination of chicken broth and low-fat milk lowers calories, and blending part of the soup helps thicken it.

Great flavor is achieved by sautéing lots of celery and onion in a small amount of butter till softened, then adding the flour and cooking to incorporate it.  Add the corn, diced potato, chicken broth and seasonings and cook until potatoes are tender.  Then about 1/3 of this mixture is blended in a blender and returned to the soup kettle along with the milk and shrimp.

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To make this a gluten-free meal, omit the flour.  The soup may be a tiny bit less thick, but still deliciously seasoned and filling.  This makes four generous servings with calorie count only 394/serving, and fat at 8g.

We love this soup, and summertime is the perfect time to make it with summer corn at it’s sweetest.  However I made it recently because I ended up with an opened package of frozen corn to use up.  Mr. D. suggested I make corn chowder, so that’s the back story of why I made it now.  Although frozen corn is not ideal, it still gave thickness and corn flavor that was satisfying.

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At serving time I added some chopped green onion, (green parts only) and chopped celery leaves for garnish.  A salty cheese would also be good sprinkled on top such as queso fresco, cojita or feta.  This will add calories and fat so be mindful of that if you are counting calories.

SHRIMP AND CORN CHOWDER

Yield:   Makes 4 servingsIMG_9182

Ingredients:

  • 2 teaspoons unsalted butter
  • 3 stalks celery, thinly sliced
  • 1 medium onion, chopped
  • 3 cups fresh or frozen corn
  • 3 medium or 4 small potatoes, peeled and diced
  • 1 tsp. dried thyme
  • 2 bay leaves
  • kosher salt and freshly ground pepperIMG_9184
  • 2 Tbsp. flour
  • 2 cups chicken broth
  • 2 cups low-fat milk
  • 1 pound medium shrimp, peeled and deveined
  • 1 bunch scallions, green parts only, chopped
  • celery leaves, chopped

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Directions:

1.  Melt the butter in a soup kettle or Dutch oven over medium-high heat.  Stir in the celery and onion and sauté for 2-3 minutes, until they begin to soften.

2.  Stir in the corn and potatoes, then stir in the flour until incorporated.  Cook for about 2 minutes.  Add the chicken broth, thyme and bay leaves, plus 1/2 tsp. salt and a few grinds of black pepper.  Cook until potatoes test done.

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3. Remove bay leaves;  transfer about 1/3 of this mixture to a blender and puree until smooth, then return to the pot.

 

IMG_9187 Return to a simmer, add the milk, and shrimp.  Reduce heat to low, and cook until shrimp are pink, about 4 minutes.  Season with additional salt if needed.  Soup may be thinned with additional chicken broth if it’s too thick.

4.  Divide among serving bowls and sprinkle with chopped scallions and celery leaves.

Shrimp and Corn Chowder

Shrimp and Corn Chowder

 

SOURCE:  a major adaptation of a recipe from Cooking Light

 

Garlicy Baked Potato Slices

Garlicy Baked Potato Slices

Garlicy Baked Potato Slices

Of all the ways that I have fixed potatoes, I think one of my favorites is baked, crispy, well-seasoned slices.  Sliced potatoes are easier to prepare than, say, cutting french fries.  I just slice them up, drizzle with a little olive oil and seasonings, bake, and they turn out great.  The thinner you slice them, the crispier they get.  Sort of like hot potato chips.

I made the batch you see here to go with oven baked fish, but they are the prefect side dish with so many things from burgers to steak, and anything in between.

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You really don’t need a recipe for these, but I wrote down some basic guidelines if you care to make them…..

GARLICY BAKED POTATO SLICES

Yield:   Makes 2 – 4 servings   I plan on 1 potato/person

Ingredients:

  • 2 – 4 whole potatoes, peeled (Russets are preferred)
  • olive oil,  about 1 Tablespoon/potato
  • salt and pepper
  • 1 – 2 cloves finely chopped garlic
  • mixed herbs such as Italian Blend or Fine Herbs

Directions:

1.  Preheat oven to 400*F.  Lightly spray a shallow baking sheet with sides.

2.  Slice potatoes into desired thickness.  Remember, thinner is crispier.  Cut them with a knife or use a mandoline for uniform slices.

3.  Rinse potatoes with water to remove starch.  Pat dry with paper towels.

4.  In a large bowl, mix together the olive oil, salt and pepper, garlic, and seasonings of choice.   Add potato slices and stir or toss until all are evenly coated.

5.  Spread potato slices on prepared baking sheet.  Place in oven to bake, turning every 15 minutes until golden brown.  The total time will depend on how many potatoes you are cooking.  I made 2 potatoes and it took about 30 minutes for them to be done.

Serve while hot with a dipping sauce of your choice.  We like ranch dressing or Thousand Island dressing.

It’s unlikely that when you serve these, there will be any left over, but IF there are,  we like them rewarmed in a skillet with an egg broken over them.  Serve with bacon for breakfast.

Garlicy Baked Potato Slices

Garlicy Baked Potato Slices

 

SOURCE:   Carolyn’s Originals

 

Irish Nachos

Irish Nachos

Irish Nachos

Sometimes on a Friday evening a group of us from the dance studio go out for a bite to eat after a practice session.  Nearby is a pub that serves Irish Nachos that we all love.  We usually order two platters of them and we can devour them in very short  order.  The platter of these nachos comes with a mixture of  waffle fries piled high with seasoned ground beef, onions, peppers, jalepeños and melted cheese. Sour cream, salsa and guacamole are served on the side.  Everyone just digs in and they disappear in no time flat!!

Well, I got the idea that I would like to make a similar dish at home.  First of all, if you’re not familiar with Irish Nachos, you use potato in place of corn chips, but otherwise they are pretty much like regular nachos but so much better, because you can pile on all the ingredients that you like.  They are totally delicious and a great crowd pleaser, not to mention extremely budget friendly.

Add your favorite toppings and dig in!

Add your favorite toppings and dig in!

You start with a big pan of thinly sliced roasted potatoes. Waffle cut french fries work well, too.

Roast sliced potatoes in a heavy oven-ready pan.

Roast sliced potatoes in a heavy oven-ready pan.

Next you pile on some sautéed vegetables….

Pile on sautéed peppers and onions.

Pile on sautéed peppers and onions, diced tomatoes and scallions.

Then, layer on some seasoned cooked meat.  Ground beef or ground turkey are both really good, but you could also use shredded beef or shredded pork….whatever!!   It’s all going to be so delicious.  The version I made here was meatless. Along with this I served turkey burgers minus the bun.

Top with shredded cheese.

Top with shredded cheese.

Add on some diced tomatoes, and chopped scallions, then a big handful of cheese.   Put it back into the oven to melt the cheese.

Hot and melty, so good!!

Hot and melty, so good!!

Once its out of the oven for the final time, serve while hot with sour cream, salsa and guacamole and call it a meal.

Add your favorite toppings and dig in!

Add your favorite toppings and dig in!

These make a wonderful snack or meal on game day when everyone wants to be in front of the TV.

IRISH NACHOS

Yield:    Serves 6

Ingredients:

  • 3 large red skinned potatoes, scrubbed and sliced about 1/4-inch thick
  • 1 red and 1 yellow pepper, sliced
  • 1 large yellow onion, sliced
  • 1/2 pound ground turkey or beef
  • salt and pepper
  • 1 tsp. paprika
  • 2 tsp. garlic powder
  • 1 tsp. chili powder
  • 2 Tbsp. olive oil
  • 1 medium tomato, diced
  • 1 cup cheddar cheese ( I like a Mexican Blend )
  • sour cream, salsa and avocado or guacamole to serve on the side

Directions:

1.  In a large wrought iron skillet or tart pan, layer the sliced potatoes in circles, making sure to cover as much of the bottom of the pan as possible.  Season with salt and pepper, and sprinkle with the paprika and garlic powder.  Drizzle with the olive oil and bake at 350* F. for about 35 minutes.

2.  While potatoes are baking,  cut up peppers and onion.  In a medium skillet drizzle olive oil to coat the pan and bring to medium high heat.  Add the peppers and onions and sauté for 5 minutes.  Remove to a dish to keep warm.  Next add the beef or turkey and sprinkle with the chili powder.  Season with salt and pepper and sauté  until meat is fully cooked.

3.  When potatoes are cooked, remove from the oven and layer the vegetables mixture over the top.  Then transfer the meat mixture to the pan over the vegetables.  Sprinkle with diced tomatoes and scallions.  Then top with shredded cheese.

4.  Put back into the oven for about 5 – 7 minutes until the cheese has melted.

5.  Once out of the oven, serve immediately with sides of sour cream, salsa, and chopped avocado or guacamole.

SOURCE:  Carolyn’s Originals

Potatoes au Gratin

Potatoes au Gratin

Potatoes au Gratin

Calling all potato lovers!  If you are anything like me you love potatoes in any form.  And really, potatoes are  a healthy, non-fattening food.  Its how they are cooked and what you put on them that makes all the difference.

The potato is best known for its carbohydrate content (approximately 26 gm, in a medium potato), with starch being its predominant form.  A large quantity of this starch is resistant to digestion, and so it reaches the large intestines largely intact.  This resistant starch is considered to have many beneficial effects similar to those of fiber.  When you eat the skin of a potato this increases the fiber benefit.  Without getting into a lengthy physiological explanation, let me just say that the bulk that fiber provides offers protection against colon cancer, improves glucose tolerance, lowers plasma cholesterol and triglyceride levels, and increases satiety (feelings of fullness and satisfaction).

Most notably potatoes contain high levels of Vitamin B6, Vitamin C, and Potassium.  A medium potato also contains about 75 gm. water.  So you see, potatoes can be a healthy food.  Preparation is the key in preserving the nutrients.

The following recipe for Potatoes au Gratin in one that I like to make as an accompaniment to baked ham, or meatloaf.  You will note that I have kept the above mentioned facts in mind in my preparation:  using a good quality Idaho potato,  limiting the amount of cheese and using cheeses that provide good favor, and using low-fat milk with just a little flour for thickening.  Chopped green onions many be added as desired to the potato mixture for further flavor.

POTATOES AU GRATIN

Yield:   4 servings

Ingredients:

Note that only three potatoes are used to make 4 servings.

Note that only three potatoes are used to make 4 servings.

  • 1 lb. Idaho baking potatoes
  • 3 oz. grated cheese (Swiss, cheddar, Monterey Jack, Colby are all good )
  • 3/4 cup milk  (I use skim milk with no problems)
  • 1 teaspoon salt
  •  black pepper, to taste
  • 1  1/2 teaspoon flour
  • paprika

1.  Preheat oven to 350*F.  Lightly butter a shallow au gratin dish, or spray with non-stick baking spray.

2.  Slice potatoes into 1/4-inch thick rounds.

3.  Arrange one layer of potatoes to cover the bottom of the baking dish.  Sprinkle with salt and pepper.

4.  Mix together the cheese and flour, and sprinkle 1/3  of it over top of potatoes.

5.  Repeat with another layer of the potatoes, salt and pepper, 1/3 of the cheese and flour mixture.

Layering the potatoes with cheese/flour mixture.

Layering the potatoes with cheese/flour mixture.

6.  Repeat a third layer of potatoes, cheese and flour.    Warm the milk in the microwave, then pour gently over the potatoes.  Sprinkle with paprika.   Bake for 50 minutes until potatoes are tender and milk is absorbed.

Just out of the oven, nicely browned and crusty.

Ready for the oven.

Out of the oven, nicely browned and crusty.

Out of the oven, nicely browned and crusty.

SOURCE:   a Carolyn Original

Grilled Hasselbach Potatoes

Hasselbach Potatoes

Hasselbach Potatoes

Hasselbach potatoes are a Swedish version of  baked potatoes.  They get their name from Hasselbacken, the Stockholm restaurant where they were first served. The seasoned potatoes turn out crispy on the outside and tender and moist on the inside.  They go with just about any entree.

Since we were preparing a full meal on the grill I wanted to include these potatoes if possible.  I got the idea that perhaps it would work after reading Bobby Flay’s book Barbecue Addiction in which he prepared whole potatoes on the grill.   So this is what I came up with–potatoes that have a garlic-scented mayonnaise, some crispy bacon bits and a scattering of fines herbes, wrapped up in foil and baked on the grill.  In order to have the potatoes cook in the same time frame as the pork chops that I was also grilling, I precooked the potatoes in the microwave until they were beginning to get tender, but were not thoroughly cooked.  Then I sliced them in the Hasselbach style, seasoned them, wrapped them in foil and finished cooking them on the grill.

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GRILLED HASSELBACH POTATOES

Yield:  serves 2 to 3

Ingredients:

  • 1/4 cup mayonnaise
  • 1 garlic clove, smashed to a paste or grated
  • 1 tsp. Dijon mustard
  • 1 tsp. grainy mustard, or yellow mustard
  • kosher salt and black pepper
  • 2 or 3 large baking potatoes, scrubbed
  • 1 -2 Tbsp. crumbled bacon or bacon bits
  • 1 Tbsp. mixed, dried fines herbes, ( parsley, rosemary, tarragon)

Directions:

1.  Wash and dry the potatoes, leaving the skin on.  Pierce in several places and cook in microwave for about 5 minutes, until they begin to steam, but are not yet soft to the touch. (Adjust time according to the number of potatoes you are cooking.)  Remove and cool so you can handle them.

2.  Meanwhile, whisk together the mayonnaise, garlic, and mustards in a small bowl;  season with salt and pepper.  Set aside.

3.  Heat your grill to medium heat for direct grilling.

4.  Put the potatoes on a cutting board, and one at a time, lay the handle of a wooden spoon next to the potato.  Slice the potato at 1/4-inch intervals, down to where the knife meets the wooden spoon handle.  This stops the knife and prevents you from cutting all the way through the potato.

Potato cut into slices ready for seasoning.

Potato cut into slices ready for seasoning.

5.  Spread the slices apart slightly and with a knife spread the mayonnaise aioli mixture on the cut sides of the potato. Spread some mayonnaise mixture on the top.   Sprinkle on bacon bits and herbs all over the tops of the potatoes. Season with salt and pepper to taste.

6.  Use a generous sized piece of heavy-duty foil and wrap each potato securely so it doesn’t leak.  Place on the grill and cook for 8 – 10 minutes, turning over several times.

Potato packets on the grill. Everything cooks in about the same time..

Potato packets on the grill. Everything cooks in about the same time..

7.  To serve, unwrap each potato and place on dinner plate.

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SOURCE:   a Carolyn Original

Fennel and Potato Hash Browns

Fennel and Potato Hash Browns

Fennel and Potato Hash Browns

A bag  of frozen hash brown potatoes from the supermarket is a great timesaver, so occasionally I will buy one to keep in the freezer.  There are times when a skillet of brown and crispy hash browns is the perfect side dish, and I really love them, but who wants to shred raw potatoes to make them from scratch.  Definitely not me,  thus the frozen variety in the freezer.

Last weekend I was making a fast meal on a hot evening and a wanted a side dish to go with the salmon kebabs and white bean salad, so I thought about the hash browns as a good go-with.  However I wanted to “doctor” them up a little, so I quickly added some thinly sliced fennel and some onion.  These were then sautéed together in a little olive oil till tender and nicely browned.  Wow! were they good.  Sometimes the most unexpected combinations turn out to be the best.  This is what I did:

FENNEL-POTATO HASH BROWNS

Slicing up the fennel and onion.

Slicing up the fennel and onion.

Servings:  about 4

Ingredients:

  • 2 Tbsp. olive oil
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 2 cups cored, thinly sliced fennel bulb
  • 1/2 cup  (1 medium) vertically sliced yellow onion
  • 1  1/2 Tbsp. fennel fronds, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

1.  Heat a large non-stick skillet over medium heat.  Add 2 tablespoons olive oil to pan; swirl to coat.

2.  Add the hash browns, fennel, and onion to the pan;  cook about 12 minutes or until golden brown, stirring frequently.

Cook it all together till nice and brown with crispy bits.

Cook it all together till nice and brown with crispy bits.

3.  Remove from heat; stir in the fennel fronds, salt and pepper.

Serve on a platter, garnished with fennel fronds.

Serve on a platter, garnished with fennel fronds.

SOURCE:  a Carolyn Original

Corned Beef Hash with Eggs

Corned Beef Hash with Eggs.

Corned Beef Hash with Eggs.

If I am lucky enough to have some corned beef left from our St. Patrick’s Day meal, I like to make corned beef hash.  I can remember  back to when I was  child visiting my grandmother, and she made this same meal in a black cast-iron frying pan.  She kept the pieces of potato rather large, almost like home-fries, and they got brown and crusty, along with the meat.  She also added any carrot that might be leftover and lots of onion.  As she served it, she topped each serving with a poached egg.   I loved, loved, loved it.  Although I now have and use her cast-iron pan, I can’t seem to quite duplicate  what she created.  Perhaps over time, my memory has enhanced what it was like, but that is what I aim for whenever I make hash.

This year I was fortunate in having a good-sized piece of corned beef left and I cooked extra vegetables so I could make this hash dish.

CORNED BEEF HASH WITH EGGS

SERVINGS:   About 4 servings

WHAT YOU NEED:

  • 3  cups of cooked potatoes, cut into cubes, about 1/2 to 1 inch.
  • 2 Tablespoons olive oil,   Or 1 Tablespoon oil and 1 Tablespoon butter;  I think it helps brown up the potatoes.
  • 1 onion, chopped
  • salt and pepper to taste
  • 2 Tablespoons Horseradish
  • 1 Tablespoon Worcestershire sauce
  • about 1/2 pound corned beef, cut into pieces about the same size as the potatoes
  • optional:  left over carrots, sliced
  • 1/4 cup heavy cream

WHAT YOU DO:

1.  Heat oil in a heavy fry-pan,  cast-iron, preferred.  Add potatoes, cook until golden in color, 10 – 12 minutes.

2.  Add onion, season with salt and pepper.  Cook until potatoes and onions are browned,  about 5 minutes

Browning the potatoes and onions.

Browning the potatoes and onions.

3.  Add horseradish and Worcestershire sauce.  Stir in corned beef ( and carrots, if using).

Add in corned beef and carrots.

Add in corned beef and carrots.

Add cream, drizzling evenly over all.

Pouring in the cream.

Pouring in the cream.

Make 4 depressions in the mixture and break an egg into each one.  Cover lightly and cook until egg whites are set.

Cook until eggs are set.

Cook until eggs are set.

Serve each portion of hash with an egg.

Serve each portion of hash with an egg.

SOURCE:  Martha Stewart

Braised Potatoes and Fennel

Braised Potatoes and Fennel

Braised Potatoes and Fennel

This is a neat little recipe to have up your sleeve for when you want to cook potatoes yet another way.  Besides the potato, fennel is included in this really easy way to make a side dish that goes with most any kind of meat or other vegetables.

Use 1 pound of potatoes that are similar in size so that they will cook uniformly. Slice them into 1/4 inch slices.

When selecting a bulb of fennel choose one that is firm, pale in color, with strong stalks and feathery fronds.

Fresh Fennel.

Fresh Fennel.

To prepare the fennel, cut off the stalks, cut the bulb in half lengthwise, and remove the hard core at the bottom.  Then slice it into 1/4-inch wedges.  Reserve the fronds.

BRAISED POTATOES AND FENNEL

SERVINGS:   4

  • 1 pound small potatoes, cut into 1/4 inch slices
  • 1 medium bulb fennel, sliced into 1/4 inch wedges  Reserve some of the fronds.
  • 1 Tablespoons olive oil
  • 1 Tablespoon butter
  • 3/4 cup chicken broth
  • salt and pepper to taste
  • lemon wedges, optional

1.  In a large skillet, heat the olive oil and butter over medium-high heat.

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Heat skillet and melt butter with olive oil.

Add potatoes and cook, turning occasionally until golden in color.  Do this in 2 or 3 batches.  Potatoes will brown better if they are not crowded in the pan.

Potatoes, sliced 1/4 inch thick.

Potatoes, sliced 1/4 inch thick.

Golden brown potatoes.

Golden brown potatoes.

Add fennel and cook until golden, about 3-4 minutes.

Add in the fennel and continue cooking.

Add in the fennel and continue cooking.

2.   Stir in the chicken broth.  Season with salt and pepper and bring to a simmer.  Cover and cook until vegetables are tender, about 12 minutes.  Before serving sprinkle with fennel fronds.  Serve with lemon wedges if desired.

Braised Potatoes and Fennel

Braised Potatoes and Fennel

SOURCE:   slightly adapted from   EVERYDAY FOODS

Creamy Hash-Brown Casserole

Creamy potato hash brown casserole.

Creamy potato hash brown casserole.

I don’t know anyone who doesn’t like potatoes, do you?   And there are umpteen thousand ways to prepare them.   So this is what I was asked recently:  “Carolyn,  I love the way you make potatoes, would you, could you, make a big pan of something special for Christmas Dinner?”   Who could say “no” to that?  Start with a compliment and then ask the question.  That’s how to get results.  Here’s the situation;  when we all get together there are usually somewhere between 15 and 20 people.  So I needed to make  A LOT!

Fortunately, I knew immediately what I would make.  I’ve made it before and it was a great success.  People always go back for seconds whenever I serve these rich, cheesy potatoes.  The casserole is a snap to fix using convenience foods, and it travels well, too.

The recipe as presented here makes 12 – 16 servings.  In my need to make sure there was plenty for everyone, I expanded the recipe by adding some additional diced potato, that I cooked in advance;  added some milk to the soups for more liquid, and increased the sour cream to 1 1/2 cups.

Recipe:  CREAMY HASH-BROWN CASSEROLE

Convenience foods make it a snap to put together

Convenience foods make it a snap to put together

SERVINGS:  12 – 16

INGREDIENTS

  • 2 cans (10 3/4 oz. each ) condensed cream of potato soup
  • 1 cup sour cream
  • 1/2 teaspoon garlic salt
  • 1 package ( 32 oz.) frozen hash brown potatoes
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

In a large bowl, combine the soup, sour cream, and garlic salt.

Mix together the soup, sour cream and garlic salt.

Mix together the soup, sour cream and garlic salt.

Add potatoes and cheddar cheese;  mix well.

Mix in the hash browns and grated cheese.

Mix in the hash browns and grated cheese.

Pour into a greased 13″ x 9″ baking dish.  Top with parmesan cheese.

Spread in a greased baking dish, and top with more cheese.

Spread in a greased baking dish, and top with more cheese.

Bake, uncovered, at 350 degrees for 55 -60 minutes, or until potatoes are tender.  Top should be browned and bubbly.

Creamy potato hash brown casserole.

Creamy potato hash brown casserole.

SOURCE:   slightly adapted from TASTE OF HOME

Crusty Potatoes, Tomatoes, and Onions

Crusty Potatoes with Tomatoes and Onions

Potatoes are one vegetable that seem to have limitless ways to prepare them.  I love potatoes in all forms, however Mr. D.  can be a little particular about how he likes his potatoes, preferring them to be more “fancy” than plain.  He would say “interesting, not boring”.  And  so I try to find recipes that fit the bill.

Flipping through one of my vegetarian cookbooks recently I came upon this recipe for “the spud” that combines potatoes with tomatoes and onions.  The onions and tomatoes caramelize and create an irresistible crust in this country-style casserole.  For a vegetarian meal just add a salad and some bread.  When I made it I served it with pan sautéed fish fillets and a salad.   The next day I had the leftovers with a poached egg;  also a very satisfying meal.  I know that I will be making this casserole many more times as it seems to fit into many meal combinations.  Both Mr. D. and I liked it very much.  It’s the kind of dish where you keep going back for one more bite!.

Please note that I made half a recipe, using one large and three small(ish) potatoes and the resulting dish in my opinion would serve four people, so the recipe as written will make quite a large amount.

CRUSTY POTATOES, TOMATOES, AND ONIONS

SERVINGS:   4-6

INGREDIENTS

  • 6 medium (about 2 pounds) potatoes, peeled, halved, and thinly sliced
  • 3 large onions, halved vertically and thinly sliced
  • 4 garlic cloves, minced
  • 1  28-ounce can plum tomatoes, drained and chopped
  • 1/4 cup tomato paste
  • 1/4 cup fruity olive oil
  • 3 Tablespoons water
  • 2 teaspoons dried oregano
  • salt to taste
  • freshly ground black pepper to taste

1.  Preheat oven to 400 degrees.   Lightly grease a 12″ x 7″ x 2″ baking dish or other 2 1/2 quart ovenproof shallow dish.

Slice potatoes evenly.

2.  In a large bowl, combine the potatoes, onions, garlic and tomatoes.

Combine potatoes, tomatoes and onions in a large bowl.

3.  In a small bowl, whisk together the tomato paste, olive oil, water, oregano, salt and pepper.   Pour over the vegetable mixture and toss to coat well.

Combine tomato paste, water, olive oil and seasonings.

Pour seasoning mixture over vegetables and toss well to coat.

4.  Spread this mixture in the prepared baking dish.

Ready for the oven. Cover with foil before baking.

Cover tightly with foil and bake for 30 minutes.  Uncover and bake for 45 minutes longer, or until the potatoes are easily pierced and tender.

Crusty Potatoes with Tomatoes and Onion

SOURCE:     Quick Vegetarian Pleasures,  Jeanne Lemlin