Twice Baked Potatoes

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Twice Baked Potatoes

Twice Baked Potatoes

http://www.nueskes.com/recipes/recipe.aspx?RecipeId=203#.Udrf9_nry2g

Ingredients

  • 12-14 medium small red potatoes, scrubbed
  • 1/2 C butter
  • 1/2 C Parmesan cheese, grated (divided)
  • 1 C cheddar cheese, shredded
  • 10 slices Nueske's Bacon, fried and crumbled
  • 1 C sour cream
  • 2 eggs, slightly beaten
  • 2 green onions, chopped
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat oven to 375°
  2. Place potatoes in large saucepan. Cover with water and bring to a boil. Reduce heat to simmer. Cover and cook for 15-20 minutes or until tender. Drain. Cool until you can scoop out the middle, leaving a thin shell to stuff.
  3. In large bowl mash the scooped potatoes with the butter.
  4. Reserve 1/4 c. of the Parmesan cheese, 1/4 c. of the cheddar cheese and 1/4 c. of the crumbled bacon for garnishing the tops of the potatoes later. Add the remaining cheeses, bacon, sour cream, eggs, onions, salt and pepper to the potato mixture. Spoon the mixture into the potato shells.
  5. Top with reserved cheese and bacon.
  6. Place on baking sheet and bake 20 minutes at 375°.
http://www.knowyourfarms.com/twice-baked-potatoes/

By |July 8th, 2013|Potatoes, recipe, Recipe Type|Comments Off
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Roasted Carrots and Potatoes with Onions and Garlic

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Roasted Carrots and Potatoes with Onions and Garlic

Roasted Carrots and Potatoes with Onions and Garlic

http://www.food.com/recipe/carrots-potatoes-roasted-w-onion-and-garlic-87047

Ingredients

  • 5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
  • 4 medium white potatoes, cut into bite-sized chunks
  • 1 medium vidalia onion, cut into eighths
  • 2 cloves garlic, diced
  • 6 tablespoons butter, melted
  • salt & pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
  3. Season generously with salt and pepper, toss.
  4. Cover pan with aluminum foil and bake for 45 minutes.
  5. Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
http://www.knowyourfarms.com/roasted-carrots-and-potatoes-with-onions-and-garlic/

By |June 25th, 2013|Carrots, Garlic, Onions, Potatoes, recipe, Recipe Type, Side Dish|Comments Off
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Garlic Roasted Potatoes

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Garlic Roasted Potatoes

Garlic Roasted Potatoes

http://www.foodnetwork.com/recipes/ina-garten/garlic-roasted-potatoes-recipe/index.html

Ingredients

  • 3 pounds small red or white potatoes
  • 1/4 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic (6 cloves)
  • 2 tablespoons minced fresh parsley

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
http://www.knowyourfarms.com/garlic-roasted-potatoes/

By |June 25th, 2013|Garlic, Potatoes, recipe, Recipe Type, Side Dish|Comments Off
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Skillet Turnips and Potatoes with Bacon

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Skillet Turnips and Potatoes with Bacon

Skillet Turnips and Potatoes with Bacon

http://www.bonappetit.com/recipes/2010/10/skillet_turnips_and_potatoes_with_bacon

Ingredients

  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
  • 1 medium onion, thinly sliced
  • 4 large garlic cloves, peeled, crushed
  • 1 1/2 pounds turnips, peeled, cut into 1-inch chunks
  • 1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
  • 1 teaspoon coarse sea salt
  • 1 tablespoon chopped fresh Italian parsley

Instructions

  1. Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
  2. Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.
http://www.knowyourfarms.com/skillet-turnips-and-potatoes-with-bacon/

By |May 27th, 2013|Potatoes, recipe, Recipe Type, Side Dish, Turnips|Comments Off
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Turnip and Potato Patties

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Turnip and Potato Patties

Turnip and Potato Patties

http://www.simplyrecipes.com/recipes/turnip_and_potato_patties/

Ingredients

  • 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
  • 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
  • 2 1/2 Tbsp thinly sliced scallion greens
  • 1 egg, beaten lightly
  • 1/4 cup all-purpose flour
  • Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
  • Salt and pepper

Instructions

  1. In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.
  2. Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
http://www.knowyourfarms.com/turnip-and-potato-patties-2/

By |May 25th, 2013|Potatoes, recipe, Recipe Type, Side Dish, Turnips|Comments Off
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Turnip Potato Soup

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Turnip Potato Soup

Turnip Potato Soup

http://www.simplyrecipes.com/recipes/turnip_potato_soup/

Ingredients

  • 6 Tbsp unsalted butter
  • 4 medium onions, thinly sliced
  • 3 pounds fresh, young turnips, peeled and thinly sliced
  • 1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced
  • Salt
  • 6 Cups of chicken stock*
  • 1/4 teaspoon freshly grated nutmeg
  • 2 Tbsp chopped fresh parsley for garnish

Instructions

  1. In a large, heavy, thick-bottomed pot, melt the butter on medium heat until it foams. When the butter foam subsides, add the onions and cook until translucent but not browned, about 5 minutes. Add the sliced turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and reduce the heat to low. Cook, stirring occasionally, until the turnips and potatoes are tender, about 20 minutes.
  2. Add the chicken stock and increase the heat to bring to a simmer. Cover partially and cook over medium heat until the turnips and potatoes are very tender, about 10 minutes.
  3. Working in batches, purée the soup in a blender until completely smooth. Return the soup to the pot and season with salt and freshly grated nutmeg. Ladle the soup into shallow bowls and garnish with the parsley before serving.
http://www.knowyourfarms.com/turnip-potato-soup-2/

By |May 13th, 2013|Potatoes, recipe, Recipe Type, Soup, Turnips|Comments Off
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Creamy Mashed Potatoes and Kale

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Colcannon (Creamy Mashed Potatoes and Kale)

Colcannon (Creamy Mashed Potatoes and Kale)

http://www.simplyrecipes.com/recipes/colcannon/

Ingredients

  • 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
  • Salt
  • 5-6 Tbsp unsalted butter (with more butter for serving)
  • 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
  • 3 green onions (including the green onion greens), minced (about 1/2 cup)
  • 1 cup milk or cream

Instructions

  1. Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
  2. Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
  3. Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.
http://www.knowyourfarms.com/creamy-mashed-potatoes-and-kale/

By |April 16th, 2013|Kale, Potatoes, recipe, Recipe Type, Side Dish|Comments Off
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Roasted Chicken with Potatoes and Butternut Squash

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Roast Chicken with Potatoes and Butternut Squash

Roast Chicken with Potatoes and Butternut Squash

http://www.myrecipes.com/recipe/roast-chicken-with-potatoes-butternut-squash-10000001949705/

Ingredients

  • 2 tablespoons minced garlic, divided
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon dried rubbed sage
  • 1 (3 1/2-pound) roasting chicken
  • Cooking spray
  • 12 ounces red potatoes, cut into wedges
  • 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
  • 2 tablespoons butter, melted

Instructions

  1. Preheat oven to 400°.
  2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
  3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.
http://www.knowyourfarms.com/roast-chicken-with-potatoes-and-butternut-squash/

Here  are a few reasons to remind you to keep eating local!

By |April 8th, 2013|Butternut Squash, Entree, Potatoes, recipe, Recipe Type|Comments Off
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Eggplant, Zucchini, and Tomato Tian

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Eggplant, Zucchini, and Tomato Tian

Eggplant, Zucchini, and Tomato Tian

http://www.myrecipes.com/recipe/eggplant-zucchini-tomato-tian-10000001988557/

Ingredients

  • 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
  • 1 pound zucchini, cut diagonally into 1/4-inch-thick slices
  • Cooking spray
  • 1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 4 ounces French bread baguette
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 1/4 cup fat-free, less-sodium chicken broth

Instructions

  1. Preheat oven to 375°.
  2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  3. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.
http://www.knowyourfarms.com/eggplant-zucchini-and-tomato-tian/

Here are 15 tips to help you eat more local food!

By |February 14th, 2013|Casserole, Eggplant, Entree, Potatoes, recipe, Recipe Type, Squash, Tomatoes, Zucchini|Comments Off
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