Tag Archives: vegetable

Crusty Potatoes, Tomatoes, and Onions

Posted by deliciousonadollar in Main Dish, Side Dish, Vegetables and tagged with , , , , , , ,

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

Cauliflower au Gratin

Posted by deliciousonadollar in Carolyn's Originals, Dressings, Sauces, Side Dish, Vegetables and tagged with , ,

When I first tasted this dish I was struck by the combination of flavors and textures that work so well together.  Since cauliflower,  as a vegetable on its own can be rather bland, in my opinion, it needs to be enhanced by other flavors or seasonings to give it some punch.  By preparing it as an au gratin,  cheese in the sauce provides the contrasting flavor, and the smooth creaminess of the sauce adds a strong contrast in texture.  So too does the crunchy breadcrumb topping.

Preparing this dish is not difficult, but does require several steps.  Plan on about an hour to make it.

To begin wash a head of cauliflower  removing the leaves and tough inner core.  Leave the head whole, and place in a sauce pan large enough to hold it.  Add about an inch of water to the pan, season with a little salt, and bring to a boil.  Cook until just barely tender, so cauliflower will hold its shape.  Drain water and place cauliflower in a baking casserole;  one which has room for the added sauce.

While cauliflower is cooking, begin to make your sauce.  This is a béchamel sauce, or in Italian called balsamella. This is basically a white sauce to which I’ve added cheese.   Mine is a simplified version which is easy to prepare, and if you wish you can make a double recipe and have some left for another use, such as Eggs Benedict,  or asparagus with Hollandaise sauce, or use in a pasta casserole.

BECHAMEL SAUCE

  • 2 2/2 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 2 cups warm milk
  • 1/2 teaspoon salt
  • pinch white pepper
  • pinch ground nutmeg
  • 1 cup grated sharp cheddar cheese
  1. In a medium saucepan melt the butter over medium heat.  Add the flour and whisk until smooth, about 2 minutes.
  2. Gradually add the warm milk, whisking constantly to prevent lumps from forming.  Continue to cook over low-medium heat, whisking constantly, until sauce is thick, smooth, and creamy, about 10 minutes.  Do not allow sauce to boil.
  3. Remove from heat and stir in salt, pepper and nutmeg.   Add additional salt, pepper and nutmeg to taste.
  4. Gradually stir in grated cheese,  allowing each addition to melt in the sauce before adding more.  (Note:  This sauce can be made up to 3 days ahead.  Cool, then cover and refrigerate.)
  5. Pour the sauce over the cauliflower in the baking dish.
CRUMB TOPPING
  • 1/2 cup seasoned fine bread crumbs or Panko crumbs
  • 2 tablespoons melted unsalted butter
  1. Combine crumbs with melted butter.  Sprinkle evenly over cauliflower.
Bake in a 350 degree oven for 30-40 minutes until cauliflower is tender and crumbs are nicely browned.