Category Archives: VEGETABLE SIDE DISH RECIPES

BAKED SKINLESS HASSELBACK POTATOES

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I sincerely hope that you are smarter than I am. Seriously. Because I keep forgetting that a potato exposed to light like the ones on my kitchen counter in a basket hanging out with the likes of onions, garlic, shallots, sweet potatoes, and acorn squash, start undergoing photosynthesis and converting those nutrients into energy. Photosynthesis then triggers the production of chlorophyll, and the potato turns green. Unfortunately, this process also creates solanine, a poison that can be dangerous if ingested in large quantities. So, whenever I find even a touch of “the green” it forces me to peel the potato, which in some cases is just fine.

But mainly I like to keep the skin on potatoes, because the skin contains fiber and Potassium, which can help lower blood pressure. Also Vitamin C – a large baked Russet potato with the skin on has 25 milligrams of vitamin C, which is more than 25% of the (RDA) recommended daily amount, Vitamin B6 – a large baked Russet potato with the skin on has 1 milligram of vitamin B6, which is 100% of the RDA, Iron – the skin of a whole baked potato provides 88% of the RDA amount of iron, Fiber – potato skins contains about half of the total dietary fiber in a potato and Folate (Vitamin B9) – the skin of a typical potato contains 30% more folate than the flesh. Folate helps the body create new cells, helps the body produce DNA, which carries genetic information, and works with vitamins B12 and C to help the body break down, use, and create new proteins

So, in summation – the skin of a potato is nutritionally good for us. Until you’re a dummy like me and realize those darling potatoes you had on your grocery shopping list 10 days ago, are still on your counter cuddled up with your onions etc. At which point you must carefully peel just a bit off one of the potatoes to see if there is danger lurking under the potato skin. If no green appears, you are free to use the whole potato, skin and all. However, if there’s a green tinge underneath the skin, you are pretty much obliged, for safety’s sake, to abandon all hope of baking the potato in its lovely nutritious skin.   

So, now, what to do when you really have a craving for a baked potato? Especially if you are like me, and the biggest appeal of baked potatoes is their ease of preparation. Well, you can do what I do. You bite the bullet, peel the little stinkers, and follow this recipe for a delicious and easy to prepare Hasselback potato.

Well, the sun is shining here in Western Washington. Even though outside the sky is blue, many of us are feeling rather blue inside. With every good reason, I might add. But I am going to force myself to just go on with life as if everything was just fine. Because I can’t make it OK for anyone but myself. I can’t prevent injustice. I can’t feed all the hungry children. I can’t insure health insurance for everyone. I can’t keep ugly men and women from doing everything possible to make life a living hell for anyone but themselves. But I can be a good friend. And I can take care of myself by trusting in the goodness of the people with whom I surround myself.

And that would be my advice for you too. Spend time with your friends. See your family members as often as possible. Go hear live music. Read good books*. Bake cookies and share them with your neighbors. Be that positive influence that defends our constitution. We need each other, and never more than in the next 4 years

*And speaking of books, I just finished The Leopard by Giuseppe Di Lampedusa. Set in the l860’s, it is (as the cover of the book implies), “a spellbinding story of a decadent, dying Sicilian aristocracy threatened by the approaching forces of democracy and revolution”. Beautifully written and although some of the characters are less than lovable, they certainly are entertaining and display foibles, some I recognize in others, and some I happen to possess myself. And all very, very real. And presented to us in the form of a lesson, rather than a dogma. I thoroughly enjoyed this book.

As always, peace and love from our home to yours.

3-4 Yukon Gold potatoes

kosher salt

freshly ground black pepper

2 T. unsalted butter, melted

Peel the potatoes and cut into ¼-inch slices, being careful not to cut completely through the bottom of the potato. (Placing pencils on each side of the potatoes when cutting, ensures you don’t slice all the way through the potato.) Place potatoes on a parchment paper lined baking sheet.

Using a pastry brush, slather each potato with half the melted butter and sprinkle with salt and pepper.

Bake in a pre-heated 450-degree oven for 40 to 45 minutes or until tender and golden brown. Baste with the rest of the butter about halfway through the baking process.

When tender and lightly browned, remove from oven and serve immediately. (And yes, you can serve these baked potatoes with all the trimmings as you would serve any other baked potatoes.) (And also, if you are smarter than me, you can leave the skins on the potatoes. Duh!)

BAKED ZUCCHINI ROUNDS

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It’s hard for me to understand when I read about people opening their front door to find several fresh zucchinis on their porch and find fault. Or making jokes about offloading zucchini in the comics. If this bounty sharing ever happened to me, I’d be so very happy even one time, and darn right ecstatic if it happened several times. Why? Because I love zucchini. And for whatever reason, even though I have tried repeatedly, zucchini does not like our yard. Or me. Or “whatever” I am doing that results in “no zucchini again this year”. And frankly, I am tired of hearing – “anyone can grow zucchini” from well-intentioned people who have no idea how much they are hurting my delicate sensibility.

So, basically what I am saying is this. If you happen to be a neighbor or friend with an overabundance of zucchini, feel free to leave the darlings, large or small, on our front porch any time, night or day. But on to the real reason for this post. How to bake zucchini so that everyone in your family will be pleased to see it on the dinner table for the 5th straight day in a row.

And believe me, I am not unaware that some people find zucchini a bit lame in the flavor department. I get that. I too fell into that category until I discovered how the simple combination of butter, corn meal, seasoned salt, and pepper could turn zucchini into a terrific veggie side dish – Fried Zucchini. (Recipe on this site along with several other zucchini recipes.)

So, this is just one more simple way to turn zucchini (Cucurbita pepo), a summer squash that’s part of the gourd family Cucurbitaceae, into a tasty veggie addition to any dinner. BTW, it’s also known by other names, including courgette, a French word that means squash, and baby marrow, a term used in Great Britain. (Your botany lesson for today.)

Along with being easy to prepare, this recipe calls for baking the squash. And isn’t that nice. Less calories and more time to put the finishing touches on whatever else you happen to be serving. (I love it when I can just stick a dish in the oven and let this fantastic piece of engineering do the hard work.)

We are actually home today. I was wrong in a previous post and the ballet is not today but next Sunday. Hallelujah! It gives me time to write up this post and finish telling you about my latest book – Remarkably Bright Creatures by Shelby Van Pelt.

Well actually, I am not going to tell you anything more about this brilliantly written book. Except of course to say – read it! It is an endearing and inspiring story. And I must agree with the premise. I have found many critters who are characterized as mentally inferior to humans who show compassion, understanding, empathy, sincerity, and wisdom ever so much better than some members of the human species who appear to have no brain or charitable characteristics at all. Enough said!

But as always, peace and love to all. (Except mosquitos and horse flies!) (I must draw the line somewhere!)

1 med. zucchini, sliced into ¼-inch thick rounds 

¼ c. Italian breadcrumbs

¼ c. finely grated Parmesan cheese

¼ c. yellow cornmeal

½ tsp. granulated garlic

pinch seasoned salt

freshly ground black pepper

milk

Line a baking sheet with parchment paper.

In a shallow dish (I use an 8-inch cake pan), whisk the breadcrumbs, grated Parmesan cheese, cornmeal, granulated garlic, salt, and pepper together.   

Pour a bit of milk into another shallow dish (cake pan).

Place the cut zucchini rounds into the milk, making sure to coat both sides.

Transfer the slices to the crumb mixture and coat both sides.

Place on the prepared pan and bake in a pre-heated 400-degree oven for about 30 minutes or until the zucchini chips are very lightly golden. Serve immediately.

Note: No, baked zucchini is never going to be as crisp as fried zucchini. But it’s still delicious and better for us. Sigh…….

GROUND BEEF PATTIES IN A BEEFY, ONION, AND SOUR CREAM SAUCE

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As I have written several times in my posts, I am getting lazier and lazier. And the other day I was in no mood to cook dinner. I’m currently recovering from cataract surgery, and it hasn’t gone as easily as predicted. Oh, not to worry. My eyes will eventually be just fine. They are just taking their own sweet time to stop being swollen. My eye doctor isn’t really concerned. (Of course he isn’t! They’re not his eyes!) But I trust him, and he is keeping a close eye (so to speak) on my progress.

But in the meantime, my “condition” is enough to keep me less than energetic when it comes to spending time in the kitchen. Or any other room besides my bedroom, for that matter. But I am getting better and I’m positive my energy will return after I stop feeling sorry for myself. But while I get my equilibrium back, I’m not terribly interested in trying new and amazing ways to tantalize our taste buds.

But dinner still must happen. So, with that in mind, I came up with the recipes you find below.

All three are easy to prepare, relatively inexpensive to make, and highly flavorful. And honestly, I have been making a variation of every one of these dishes for decades now. So, it was very easy for me to prepare this dinner combination.

After dinner, and I realized how yummy every part of our dinner had been, I decided I better pass the recipes along to you. Even if at most you would call them elementary efforts.  

None the less, below you will find three recipes that, as described above, would never be considered haute cuisine, but are perfect for a cold, fall repast. And I think everyone in your family would find this comfort food meal very tasty.

Well, that’s it for today. We are off to enjoy Village Theater’s production of Camelot this evening in Everett. This has turned out to be a week of cultural events. Last Sunday – ACT theaters Sunday matinee production of Mrs. Loman is Leaving. (Fantastic BTW). Tonight – Camelot. And this Sunday, we will be attending a ballet at McCaw Hall in Seattle. And no, we don’t always have weeks like this. But when they do happen, it’s like being on holiday.

In between caring for my eyes and attending cultural events, I have also managed to get in a bit of reading. I just finished reading Castle Skull by author John Dickson Carr. What a romp! The story is set in a castle on the Rhine River that happens to look like a skull from afar. Three inexplicable murders lead world-famous sleuth Bencolin into a strange case of twisted revenge. And to make things really fun, the characters include a fascinating list of suspects: a mad duchess, an actor with a Hamlet complex, a virtuoso who likes to play his violin in the dark, a glamorous young lady who paints in the modern manner, a dynamic Belgian financier and his beautiful, weak-willed wife, and a newspaperman whose job is to report on Europe’s haunted castles. Would I classify this work of fiction as a tour de force? Heck no! Is it a fun read? Absolutely!

And for maybe the last time before the 5th of November, please vote. If you have already voted – our nation thanks you. If you haven’t voted yet, get off your duff and do your civic duty.

But regardless, as always, peace and love to all.

GROUND BEEF PATTIES IN A BEEFY, ONION, AND SOUR CREAM SAUCE

1 lb. lean ground beef

1 T. + ¼ tsp. Montreal Steak Seasoning, divided

1 T. extra virgin olive oil

1 T. unsalted butter

1 onion, finely chopped

1 T. flour

1 c. water

1 tsp. beef base (I use Better Than Bouillon Beef Base)

2 tsp. Worcestershire sauce

¼ tsp. granulated garlic

¼ tsp. seasoned salt

freshly ground black pepper

⅓ c. sour cream

Combine the ground beef and 1 tablespoon of Montreal Seasoning in a mixing bowl. Divide into 4 balls and then form into four patties.

Heat the olive oil and butter together in a small frying pan. Add the ground beef patties and cook just until done. Remove from pan and set aside.

Using the same pan, cook the onion until soft and beginning to caramelize. Stir in the flour and cook for a couple of minutes.

Slowly add the water until smooth and no flour lumps remain. Then stir in the beef base, Worcestershire sauce, granulated garlic, seasoned salt, and pepper. Let simmer for a couple of minutes before stirring in the sour cream.

Place the cooked ground beef patties back in the pan and cook until they are once again warm.

The patties and gravy are just wonderful served with Easy Mixed-Rice Pilaf and Oven Baked Acorn Squash. (See recipes below.)

EASY MIXED-RICE PILAF (for 4)

The rice blend I used. (I like it a lot!)

2¼ c. water

2 tsp. beef base

2 tsp. dehydrated onion pieces

¼ tsp. granulated garlic

¼ tsp. seasoned salt

freshly ground black pepper

1 T. unsalted butter

1 c. mixed rice (not instant) (I used a blend of aromatic purple, red, and brown rice because that’s what I had on hand)

Combine all ingredients in a heavy, covered pan. Bring to a boil, stir, reduce heat, cover pan, and simmer for about 45 minutes. Stir occasionally.

Great served anytime you need a savory rice side dish.

OVEN BAKED ACORN SQUASH (for 2)

1 acorn squash, cut in two along the stem and all seeds removed

water

2 T. unsalted butter

2-4 T. brown sugar

kosher salt

freshly ground black pepper

Place the squash, cut side down, in a baking pan. Pour in enough water to bring the water to about ½-inch deep.

Bake the squash for 60-75 minutes in a pre-heated 400-degree oven.

Remove from oven when the squash is very soft. Turn off the oven.

Turn each half over and add a tablespoon of butter and 1-2 tablespoons of brown sugar to each. Then lightly sprinkle with salt and pepper. Place back in the cooling oven for about 5 minutes. (This allows the butter and brown sugar to melt together.)

CAJUN LEFTOVER SALMON CROQUETTES  

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Salmon Croquettes

Cajun Sauce

I love having leftover salmon in my fridge. First of all, it means the salmon is already cooked. And of course I could just serve it as prepared, but what fun is that? Why not make it into something new and exciting? So, that’s exactly what I did the other evening.

But first I went online for inspiration. And I found this recipe (with a couple changes) on the africanbites.com site. Then I made a simple sauce to serve with croquettes, because what doesn’t taste better when dipped in a sauce? Right? Then what to serve with the salmon cakes? Well, in for a dime, in for a dollar (as the old saying goes), why not polenta and sugar snap peas? OK, now we’re talking. I had a plan.

And I’m telling you the truth, the combination of dishes was perfect. A bit of savory, a bit of heat, a bit of spicy, and a bit of crunch from the snap peas. All in all, a fine meal if I do say so myself!

And best of all, the dishes were easy to fix. Yes, a bit of time was required, but then what doesn’t take time to fix? Anyway, I managed, and I’d bet dollars to donuts you could too.

So, if you ever find yourself with leftover salmon, give this recipe a try. And if you have never tasted or cooked polenta, what in the wild world of sports are you waiting for? Polenta is food from the Gods! It goes with bloody everything!

OK, I’m done now. Just make these croquettes and be happy.

And as always, peace and love to all.   

3 eggs, divided

½ -1 tsp. hot sauce (I use Frank’s RedHot)

½ finely diced onion

1 garlic clove, finely minced

¼ tsp. seasoned salt

¼ tsp. white pepper

1 tsp. Cajun seasoning (see my recipe below)  

1 green onion, diced

1 c. plain breadcrumbs, divided, or more as needed

2 c. flaked cooked salmon 

¼ c. veggie oil

2 T. unsalted butter

Beat 2 of the eggs in a large mixing bowl. Then mix in the hot sauce, onion, garlic, seasoned salt, white pepper, Cajun seasoning, and green onion until well combined.

Add ¼ cup of the breadcrumbs and the flaked salmon. Mix until well combined.

Place in the fridge for a good half hour to let everything firm up a bit.

Using a large ice cream scoop, form the mixture into balls and place on a parchment paper lined baking sheet. Then gently flatten them a bit.  

Whisk the remaining egg in a flat container (I use an 8-inch round cake pan). Place the remaining ¾ cup breadcrumbs in another flat container. 

Lightly dip the croquettes into the egg mixture until completely coated. Then pat them in breadcrumbs. Set back on the same parchment paper lined baking sheet. Refrigerate until ready to fry.

Heat a medium sized cast iron skillet or non-stick frying pan over medium heat, then add the oil and butter. Let the oil and butter heat until it reaches about 350-degrees.

Gently place the croquettes in pan using a slotted spatula. Fry for about two minutes per side or until golden brown.  

Transfer to a plate lined with paper towels and serve hot with Cajun Mayo Sauce, Creamy Polenta, and Stir-Fried Sugar Snap Peas. (See recipes below.)

CAJUN MAYO SAUCE

¾ c. mayonnaise

1-3 tsp. Cajun seasoning

½ – 1 tsp. hot sauce (I use Frank’s RedHot)

Mix all together and refrigerate until ready to use.

CREAMY POLENTA

2½ c. chicken broth

1½ c. water

1 tsp. kosher salt

tiny pinch white pepper or freshly ground black pepper

1 c. yellow polenta (not instant) 

2 T. unsalted butter

4 oz. (½ pkg.) cream cheese

Bring the chicken stock, water, salt, and pepper to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.

Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer. Then stir in the butter and cream cheese. Serve immediately.

STIR-FRIED SUGAR SNAP PEAS

1 T. extra virgin olive oil

2 c. fresh sugar snap peas

¼ tsp. seasoned salt, or more to taste

freshly ground black pepper  

Rinse and dry the snap peas and (optionally) remove the tips and any strings that come off with them.

Heat the oil in a skillet over medium-high heat.

Once hot, add the snap peas and cook for 2-3 minutes, stirring constantly until the peas are bright green in color and barely fork tender (we prefer them to still have a little crunch).

Remove from the heat and stir in seasoned salt and pepper. Serve hot.

CAJUN SEASONING:

2 T. paprika

1 T. granulated onion

1 T. granulated garlic

1 T. dried oregano (Mexican oregano preferred) (If the dried oregano leaves are   large, break them down a bit in a mortar and pestle or spice grinder)

1 T. dried thyme

1 T. freshly ground black pepper

1 T. kosher salt

1 tsp. cayenne

Combine all the ingredients and store in an air-tight container.

ROASTED ASPARAGUS WITH BLENDER HOLLANDAISE SAUCE

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I decided to post this recipe in time for Easter dinner because there is no better combination of veggie and sauce to compliment ham than asparagus drizzled with homemade hollandaise. And I’m sorry that I didn’t think to post this, like 5 days ago, when you were still in the menu planning process. But better late than never, as the old saying goes.

So, assuming many of you have already purchased asparagus to serve tomorrow, I hope you give this recipe a try. Especially if you have been afraid of making homemade hollandaise and settled for a package mix. Do not ever buy a packaged mix again! Because this sauce is stinkin’ easy to make. And it turns out perfect every time! And, yes, Julia Child would have been mortified if anyone had recommended she make this mother sauce in a blender. But she’s (unfortunately) not with us any more to set you straight. So, you will just have to be brave and make hollandaise my way. And I know you will thank me.

Well, that’s it for today. We are having a band rehearsal/video making session here tomorrow (Easter) and then having dinner with our dear friends Mark and Vicki after that. I’m making Twice Baked Potatoes (recipe on this site) and this asparagus recipe as our contribution to the meal.

May you too have a joyous and friend and family filled Easter celebration. We need celebrations, especially now with all the conflict our dear planet is currently experiencing. So, if you can make it just a bit better for someone, even for just a few hours, you might just be that ray of sunshine desperately needed by that person.

As always, peace and love to all.    

For the Asparagus:

1-2 lbs. fresh asparagus

1 T. extra-virgin olive oil

¼ tsp. kosher salt

freshly ground black pepper

Trim the woody ends from the asparagus. Discard or save for another purpose. (Like my Creamy Asparagus Soup with Garlic Croutons.) Cut the remaining spears into 1-inch diagonally cut pieces or leave them in one piece. Your choice.

Spread in a single layer on a shallow baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat thoroughly.

Roast in a pre-heated 450-degree for about 10 minutes or until lightly browned and tender. Give the pan a good shake about halfway through the roasting time to help brown the asparagus pieces on all sides. Serve hot or at room temperature drizzled (liberally) with Blender Hollandaise.

For the Blender Hollandaise:

4 lg. or extra lg. egg yolks

½ tsp. kosher salt

½ tsp. dry mustard

1 T. fresh lemon juice (don’t even think about using the bottled stuff)

dash hot sauce, opt. (I use Frank’s RedHot sauce)

½ c. (1 stick) unsalted butter

Put all ingredients in blender except butter. Cover and whirl for 30 seconds.

Melt butter on the stove until very hot.

Add to blender in a steady stream through the little lid in the big lid until mixture is completely emulsified.

Serve warm or at room temperature.

If you have any left-over Hollandaise, (lucky you) refrigerate until ready to use. Bring to room temperature before serving. Great dolloped on scrambled eggs. Just sayin’!

PARMESAN ROASTED CAULIFLOWER

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OK, sometimes recipes are too easy to be true. Not this one. This dish from natashaskitchen.com could not be easier to prepare or more delicious. And believe it or not, I could even get Mr. C., the Carr family bonified, card-carrying, less than excited by cruciferous veggies family member, to nibble on a few florets. And that is saying a lot!

And you know, there are just those times when spending even 15 minutes on a dish is more effort than you want to expend. OK, maybe that never happens to you, but it sure does to me. And the older I get, the more I appreciate quick and easy. But, and here’s the rub, the food must still be very tasty. Spoiled? You might say that. But who doesn’t want to be spoiled when it comes to food?

So, when I find a wonderful recipe like this one, that is ever so quick and easy to prepare, I may rejoice a bit more enthusiastically than most. (You know – happy dance, loud and boisterous shouts that can be heard a mile away, our two cats running for safety in our bedroom closet, and Mr. C. diving under his deck for protection.) (OK, that might be a bit of an exaggeration. But it just happens to be the way I envision myself reacting to an event of this magnitude. After all, you don’t find a great recipe for cauliflower every day! So, when it happens, I believe you should respond accordingly!)  

So, if you too would like to serve cauliflower to your family and friends, may I recommend this recipe. I totally adore cauliflower served this way. Mr. C., well not as much. But then, he is not a true Cruciferarian like me. But I’m sure there must be others. We could form a club. Want to join?

And as always, peace and love to all.

1 T. unsalted butter

1 T. extra virgin olive oil

¼ tsp. granulated garlic

¼ tsp. kosher salt

freshly ground black pepper

pinch paprika

½ fresh cauliflower, cut into medium-sized florets

¼ c. finely grated Parmesan cheese, or more to taste

Line a baking sheet with parchment paper.

Melt the butter in a medium sized bowl and whisk in the olive oil, granulated garlic, salt, pepper, and paprika. Add the cauliflower and toss until every floret is well coated. 

Spread the cauliflower evenly on the prepared baking sheet and bake in a pre-heated 425-degree oven for 15 minutes. Sprinkle on the Parmesan cheese and bake for another 5 minutes, or until cauliflower reaches desired tenderness.

Serve hot out of the oven.

AU GRATIN POTATOES WITH CARAMELIZED ONIONS

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To see a picture of this dish, you need only look at the one for “Scalloped Potatoes”. These two dishes look exactly the same.

Well, have I got an exciting, time saving way to make scalloped potatoes (excuse me – au gratin potatoes) with lots of cheese and caramelized onion. And yes, I have a very similar recipe for Scalloped Potatoes on this site, but it doesn’t contain caramelized onion. And I have found that I really like that little bit of caramelized onion in my potato casseroles.

Which brings me to an interesting point that I feel you too should know.

A traditional scalloped potato casserole does not contain cheese. Instead, the potato slices are cooked in a cream sauce made of whole milk, heavy cream, and often fresh herbs. However, you will still find many recipes calling themselves “scalloped potatoes” that contain cheese. Are you now as confused as I am? And does it really make a darn bit of difference what these potatoes are called? Of course not. But I always like to educate my readers on the finer points of haute cuisine. But back to the time saving aspect of this dish that I promised to reveal in the first sentence of this post. (I do so ramble on and on sometimes……) (Sometimes?)

Anyway, I pre-cook my potatoes when I make potato casseroles. Thus, saving about 1½ hours of oven time. Plus, the fear that the bloody potatoes will never get tender. Or at least not in our lifetime.

So, if you too love potato casseroles, you might enjoy having this recipe in your recipe arsenal. And just in case you are interested, using cornstarch in place of flour makes these babies gluten free. But if you prefer, you can always use flour.

Well, that’s it for today. It’s very windy today with rain in the forecast. But that’s OK. We need more snow in the mountains. So, bring it on.

I hope you too are warm and snug in your own home. And feel as blessed as I do to be able to make that statement.

Peace and love to all.

2 lb. Yukon Gold or yellow potatoes (yellow potatoes are cheaper and just as good)

2 T. unsalted butter

¾ c. finely chopped onion

2 T. cornstarch

2 c. whole milk

freshly ground black pepper

4 c. shredded sharp cheddar cheese (or cheese or cheeses of choice) 

paprika

Peel potatoes and cut them in half. (And yes, I peel my potatoes for this recipe, because boiled potato skins tend to become tough.) Then slice each half potato into ⅓-inch slices. (If the potatoes are large, cut them in thirds and proceed from there.)

Place in a pan, cover with cold water, and bring to a boil. Reduce heat, add a bit of kosher salt, and cook until just about tender. (You don’t want mushy potatoes, so watch carefully). Drain.

Meanwhile, melt the butter in a medium sized saucepan. Add onion and cook until just starting to brown (caramelize). Then add cornstarch and let burble in pan for about a minute. Gradually whisk in the milk and pepper, bring to a boil, reduce heat, and let simmer for 2 minutes. Remove from heat and slowly stir in the cheese. Taste and adjust seasoning. (The sauce will be quite thick.)

Carefully add the cheese sauce to the potatoes. Scoop mixture into a lightly buttered baking pan and sprinkle lightly with paprika.

Bake in a pre-heated 350-degree oven for 30-40 minutes or until the top starts to brown and the sauce is bubbling around the edges of the casserole dish.

Remove from oven, cover, and let sit for a few minutes before serving.

Note: Don’t be afraid to mix and match the cheeses for this recipe. This dish is a perfect way to use up those bits and pieces of cheese that aren’t aging gracefully! Also, this recipe doubles and triples beautifully.

BROCCOLI IN ASIAN GARLIC SAUCE  

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Patti thinking – Broccoli, how do I love thee? let me count the ways. Mr. C. thinking – Broccoli, again?! That is pretty much the reality when it comes to broccoli here at Chez Carr. Mr. C. is not now, nor will he ever be, an advocate for more cruciferous vegetables (CV) being served in our home. The most common CVs being arugula, Bok choy, broccoli, Brussel sprouts, cabbage, cauliflower, collard greens, kale, radishes, and turnips. And I must confess, there isn’t enough money to get me to eat a cooked turnip either. So, I do join him on that one.

But Mr. C. does make an exception for arugula (rocket) and radishes. He very much likes both of these CVs. And broccoli if it comes with Secret Sauce (see recipe below), cheese sauce, in soups or salads, and now in this wonderful Asian flavored sauce from thegardengrazer.com.

Not only is the sauce delicious, but it is also very easy to prepare. And as a bonus, this dish has great eye appeal! But best of all – Mr. C. will eat it! And broccoli is so good for us. It is often considered to be a nutritional powerhouse because of its numerous health benefits. An excellent source of vitamins C, K, and A along with several important minerals, such as potassium, calcium, and iron. So, for me – what’s not to like?!

So, if you too have a person in your family who doesn’t appreciate broccoli as much as you do or if you are the person in your family who doesn’t really like broccoli and everyone else does, I suggest you give this recipe a try. Or, if you happen to be crazy for Chinese food like me, then definitely fix this recipe at your earliest convenience. It truly is yummy. (And easy to build.)

Well, that’s it for today. Mr. C. is at a midday rehearsal in Seattle and has another rehearsal in Oak Harbor (Whidbey Island) tonight. And for this evening he has invited me along. And to make his offer even more appealing, he cinched the deal by offering to first take me to dinner at one of our favorite restaurants. That just happens to be in Oak Harbor. Frasers Gourmet Hideaway. So, how could I say no?!

So, I’m going to take it easy this afternoon. And just luxuriate in the knowledge that we will both be well fed this evening. And that I don’t have to lift a finger to make it happen. As much as I love to cook, I also love a break.

But not a break from wishing peace and love to all.

2 cloves garlic, finely minced

¼ c. vegetable broth (or whatever broth you have on hand) (I used chicken)

1 T. Tamari or soy sauce

4-5 crushed red pepper flakes, or more to taste

1½ tsp. cornstarch 

1 T. toasted sesame oil

2-3 c. bite-sized pieces of fresh broccoli (florets and peeled stems)

1 T. sesame seeds

Whisk the garlic, veggie broth, Tamari, red pepper flakes, and cornstarch together in a small bowl. Set aside.

Heat the sesame oil in a skillet or wok over medium heat.  

Carefully add broccoli. Cook for about 4 minutes, stirring often to prevent burning.

Reduce heat to low. Whisk the garlic sauce again and add it to the pan. Stir well to coat broccoli.

Cook for about 3 minutes, or until broccoli is desired tenderness. (The sauce will thicken and absorb into the broccoli.)

Serve immediately garnished with sesame seeds.

SECRET SAUCE

1 part mayonnaise

1 part soy sauce or Tamari

Whisk together and serve with your favorite cooked veggies.

And BTW, this recipe is also of Chinese descent. I got the recipe from a Chinese woman with whom I worked in the 70s. Cindy was one of the best cooks I ever had the pleasure to work with. She told me this sauce was an old Chinese recipe. (Wink wink!)  

MULTICOLORED OVEN ROASTED BABY POTATOES  

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I don’t believe I have ever met a potato I didn’t like. However, the same cannot be said for Mr. C. He tolerates potatoes in much the same way he tolerates broccoli. He will gladly eat French fries or mashed potatoes, and even baked potatoes if they come with lots of bacon, green onion, sour cream, etc. But neither of us should be eating potatoes deep fat fried, or loaded with butter, or mounded with bacon, etc. As a treat when we are eating out, yes, but then only every so often.

So, when I serve potatoes at home, usually no more than once a month, the potato dish must be on the healthy side.   

So, that means, most of the time the potatoes I serve are oven roasted. And Mr. C. seems to enjoy them as much as he can like any potato that isn’t fried, smashed, or gilded!

I found the bones of this recipe from chef Martha Rose Shulman on the New York Times Cooking site. I modified the recipe quite a bit, but adamantly adhered to the parts I knew would be well received. For example, Martha’s recipe calls for fresh sage. And I just happen to love fresh sage with potatoes. (Rosemary is also wonderful with potatoes BTW.) But sage has a much mellower flavor.

Martha also made use of fresh garlic in her recipe. But I often use garlic in the meat dish I am serving with potatoes. So, as the old adage goes “too much of a good thing” comes into play.  But if no garlic is in any of the other dishes I am serving at the time, then you can safely bet there will be garlic in the potato dish. (A day without garlic – well let’s just say – it rarely happens at Chez Carr.)

So, if you too like to serve potatoes to your family and friends, this is a simple recipe that is sure to please. And it is ever so much healthier than some of the more traditional methods of serving potatoes.      

I also have three other roasted potato recipes that might interest you. Oven Roasted Steak Fries, Herb and Garlic Roasted Potatoes, and Oven Roasted Yukon Gold Potatoes. All three are also reasonably healthy alternatives to French fries, mashed potatoes, or baked potatoes with all the trimmings.

Well, that’s it for today. Mr. C. has a gig tonight in Anacortes. An open-air concert at Seafarer’s Park. And because I plan to attend the concert, I will need to bring my camp chair, something to drink, and several layers of clothing to prevent possible frostbite. Even though it is mid-July, a breeze comes up next to the water every evening heavy enough to blow the sheet music used by the musicians into the bay and points beyond. And in turn, this darling breeze lowers the temperature by a good 20 degrees within just a few minutes. But because we have been living on an island and close to the water now for 15 years, I know to be prepared. So, 20-year-old ski parka, you are coming with me tonight!

But it will be a fun evening. Great jazz, great friends to sit with, and a wonderful opportunity for people watching. (One of my favorite guilty pleasures.)

So, adieu till next time. And happy oven roasted potatoes.

And as always, peace and love to all.  

2 T. extra virgin olive oil

¾ tsp. kosher salt

freshly ground black pepper

2 tsp. finely chopped fresh sage

1½ lb. mixed baby potatoes cut in 1-inch pieces (don’t peel the potatoes)

¼ c. grated Parmesan cheese

In a large mixing bowl, mix the olive oil, salt, pepper, and chopped sage together. Add the cut potatoes and toss to coat. Using a slotted spoon, arrange the coated potatoes in a single layer on a parchment paper lined baking sheet. (Don’t wash the mixing bowl. You need the olive oil remaining in the bowl for later.)

Bake in a pre-heated 425-degree oven for 20-25 minutes or until the pieces are almost tender.    

Stir the Parmesan cheese in with the remaining seasoned olive oil. Remove the baking pan from the oven and stir the olive oil and Parmesan mixture into the potatoes.

Bake for another 10 minutes, or until the potatoes are fork tender. Serve hot out of the oven.

And of course, if you want to add a bit of granulated garlic, go for it!  

          

HERB AND GARLIC ROASTED POTATOES

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I didn’t chop up the herbs as much as directed below. But will next time I make this dish.

OK, I love potatoes, Mr. C. not so much. So, when I get the urge to dine on this humble starchy tuber, I try to serve the potatoes in a way that Mr. C. will also be included in the enjoyment. And last night was no exception.

Of course, I always try to pair potatoes with one of his favorite protein dishes so that he too will have something on his plate that elicits a smile. With that in mind, last night I served this oven roasted potato dish with Steak Au Poivre (recipe on site) and romaine salad dressed with Simple Gorgonzola Salad Dressing (recipe also on site). But much to my dismay, he actually liked the potatoes fixed this way as much as I did. (Haute cuisine it wasn’t, but darn good regardless!)

So, if you too are looking for a simple way to serve potatoes that will bring a smile to your family or guests faces, I suggest you give this recipe a try. And really, this dish is ever so easy to prepare. And inexpensive. And isn’t that a great thing in this day and age of “wait – I only filled one shopping bag and the total came to $102.47”!

I don’t know about you, but I’m almost scared to go to the grocery store anymore.  That’s why Mr. C. is usually the one to spend the big bucks at our local grocery stores. While I stay at home blissfully unaware of how much money is spent to keep our mouths happy and our internal engines running smoothly.  

And don’t even begin to get me started on Farmer’s Markets! Because as much as I adore fresh produce and want to support local farmers, I spend twice as much on produce when I shop at a Farmer’s Market. For me it almost borders on extortion! (Patti to self – “If I don’t buy fresh organic produce at a Farmer’s Market, am I denying the healthiest and tastiest food possible to Mr. C. and myself? Am I not supporting my community? Am I the cause of a local farmer going home with unsold products? Etc., etc.!) And yes, I know, I may be over-thinking the whole Farmer’s Market thing. But I’m very good at over-thinking something, so let’s just leave it at that!

Anyway, I hope you enjoy potatoes fixed this way. And no, I am not going to stop going to Farmer’s Markets. I just plan to take $200 in cash along with me and fill one large shopping bag with produce. Or stop before the bag is full if all my money is gone!

Peace and love to all.   

12 – 16 oz. Yukon Gold potatoes

1 T. extra virgin olive oil, plus more if herb mixture is too thick

scant ½ tsp. kosher salt

freshly ground black pepper

½ tsp. granulated garlic

½ tsp. dried oregano, ground fairly fine in a mortar and pestle

½ tsp. dried parsley, ground fairly fine in a mortar and pestle

½ tsp. dried thyme, ground fairly fine in a mortar and pestle

tiny pinch cayenne pepper, opt.

Scrub the potatoes or peel them and cut them into ¾-inch chunks. (If the potatoes are small, just cut them in quarters.)   

Soak the potato pieces in cold water for about 20 minutes. (This removes starch and makes for a fluffier potato). Drain and dry the potato pieces.

While the potatoes are soaking, whisk the olive oil, salt, pepper, granulated garlic, oregano, parsley, thyme, and cayenne pepper together in a small bowl.  

Toss the dried potato pieces in the olive oil mixture.

Place in a single layer on a parchment paper lined baking sheet and bake in a pre-heated 425-degree oven for 30-35 minutes or until slightly browned and fork tender.

And yes, this recipe can be doubled, tripled, etc.