Related Posts with Thumbnails

 

Subscribe to posts

 

 

 Subscribe to email posts

 Helle's Bells, my Etsy Shop:

November's Top 5 Posts


Lunch Lady Peanut Butter CookiesSimple Tomato Soup (Campbell's Copycat)Mom's Slow Cooked Boston Baked BeansMake Your Own Christmas Ornament WreathPumpkin Pie Latte

 

 

 

Unless otherwise noted, all content and photos are property of Elle @ Elle's New England Kitchen. Copyright 2008-14. All rights reserved. If you'd like to reprint an article or use a photo, please contact me for permission at ellenekitchen at gmail dot com. All photos, unless specified, have been taken by me, and if used without permission, an invoice will be forwarded to the proper business/individual. Thank you.

 

 

Proud member of FoodBlogs

Categories
Powered by Squarespace

Entries in potatoes (9)

Monday
Sep162013

Home-Style Burgundy Beef Stew

 

Home-Style Burgundy Beef Stew

 

Beef stew is one of my all time favorite comfort foods. Luckily, we’re just hitting our stride here in New England with cooler evenings. For me, that means stews, soups and all things comforting are going to start showing up in my weekly menu planning. When it was time to choose a recipe from this week’s American Diabetes Association (ADA) cookbook, it didn’t take me very long to decide. Home Style Beef Burgundy Stew. For me! Well, I’ll share, but it makes me very happy. I love it!

We’ve got tender beef cubes, sweet carrots and silky potatoes happening here. As for seasonings, there was one I’d never used in beef stew before--Allspice! Say what? Yes, Allspice. I didn’t question, I went with it. Upon first taste of the finished stew, I was sold. It’s a lovely flavor in this stew, and very fitting for the fall season. It’s warm and cozy.

This week we’re cooking from Nancy Hughes’ cookbook Gluten-Free Recipes for People with Diabetes. There are so many recipes in this book I want to try, as in the last book we highlighted. It’s a gluten-free cookbook, but unless you actually told someone you were feeding them gluten-free food, they likely wouldn’t know. The idea is: spotlight the stars of the recipe you’re enjoying instead of talking about what you’ve left out or made a substitution for.

As I said in my previous post, for the month of September, we’re celebrating "30 Days of Family Health,” sponsored by the American Diabetes Association (ADA). The best prevention for diabetes starts early in life, through maintaining a healthy lifestyle and developing good habits at a young age. There are twelve bloggers helping to promote this healthy message for the month of September, so there will be no shortage of recipe ideas brought to you by the ADA and some very talented cookbook authors! All you have to do is follow along and enjoy the ride. Check out Kitchen PLAY to get all of the latest details, links and recipes.

Home-Style Burgundy Beef Stew

Serves 4 • Serving Size: 1 1/4 cups • Makes 5 cups

1 tablespoon canola oil, divided
1 pound lean boneless chuck, trimmed of fat and cut into 1-inch cubes
1 cup chopped onion
2 medium garlic cloves, minced
8 ounces whole mushrooms
1 1/2 cups water
1 cup dry red wine
2 teaspoons gluten-free Worcestershire sauce
1 1/2 teaspoons sugar
2 packets sodium-free, gluten-free beef bouillon granules
1/4 teaspoon ground allspice
2 medium carrots, scrubbed, halved lengthwise, and cut into 3-inch pieces (8 ounces total)
12 ounces russet potatoes, peeled (optional), and cut into 3/4-inch cubes
3/4 teaspoon salt

1. Heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Working in batches, brown half of the beef; set aside on separate plate. Repeat with 1 teaspoon of the oil and remaining beef; set aside. Add the remaining 1 teaspoon oil to the pan residue, cook the onions and garlic 3 minutes or until onions are brown on edges.

2. Stir in the mushrooms, water, wine, Worcestershire, sugar, bouillon, allspice, and return the beef to the onions in the Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer 1 hour and 15 minutes.

3. Stir in the carrots and potatoes, cover, and cook 45 minutes or until beef is tender.

For a thicker consistency, using a potato masher or large slotted spoon, mash some of the potatoes and carrots. This technique also adds flavor as well as thickness.

NOTE: There is no mention of the ¾ teaspoon of salt in the recipe directions, but I assume it’s added at the end when you taste and adjust for seasonings.

EXCHANGES/FOOD CHOICES

1 Starch, 2 Vegetable, 2 Lean Meat, 1 Fat

BASIC NUTRITIONAL VALUES:

Calories 255
Calories from Fat 70
Total Fat 8.0 g
Saturated Fat 1.8 g
Trans Fat 0.2 g
Cholesterol 50 mg
Sodium 540 mg
Potassium 1025 mg
Total Carbohydrate 25 g
Dietary Fiber 3 g
Sugars 7 g
Protein 21 g
Phosphorus 250 mg


There will be other cookbooks highlighted this month that are available in the ADA catalog. You can shop there now and receive a 25% discount on all books until October 4th, 2013! The discount code is KITCHEN2013. Remember, follow along at Kitchen PLAY for more links all month long, and stay tuned to this space for two more 30 Days of Family Health this month.

*This post is sponsored by the ADA in conjunction with Kitchen PLAY.

Monday
Aug122013

Flavorful Potato Veggie Frittata

Flavorful Potato Veggie Frittata

I’m in love with this frittata! I’ve made them once or twice before, but they never really thrilled me. This one does. Last week, Billy wanted “some kind of eggs” with mushrooms and tomatoes. Um, okay… That could end up being very boring. But not this way! Trying to avoid another boring frittata, I’ve added diced potatoes, mushrooms, tomatoes, green onions, and also some thyme, tarragon and garlic. It’s so full of flavor! Season at each cooking step and you can’t get anything but lots of flavor.

Flavorful Potato Veggie Frittata

I’m working against the clock here, but if I finish this post today, this will be a great recipe for Meatless Monday.

This frittata is made in a 9 x 13 inch pan. You know what that means. Leftovers! I can vouch for this being just as delicious the next day. It could also mean that this recipe is good for when you need to feed more than a few people. I cut ours into eight squares. You could certainly cut them smaller if you were putting them out for a brunch buffet or even a holiday breakfast.

Now let’s get to the recipe. I’ve said this before, but it’s worth repeating. This “recipe” is a guideline. I love it as is, but if you absolutely hate one of the ingredients, go ahead and substitute something else. No big deal! If you’re adding in a watery vegetable, it’s a good idea to sauté it first and get the extra liquid out so you don’t have a watery frittata. Do you want to add some sausage, ham or bacon? Be my guest! In fact, those would be wonderful additions. Want to switch cheeses? Do it! No matter how you make it, it’s a hearty meal.

Flavorful Potato Veggie Frittata

Flavorful Potato Veggie Frittata
Makes a 9 x 13 pan

12-15 small potatoes, diced in about 1/2 inch chunks
Olive oil, for sautéing vegetables
Kosher salt and pepper, to taste
1 pound sliced baby Portabella mushrooms (or your favorite)
5-6 green onions, sliced (both white and green parts)
6 -7 ounces grape tomatoes, sliced in half
1 large garlic clove, minced
Pinch of dried thyme
Pinch of dried tarragon
1 dozen large eggs
1/4 cup grated parmesan cheese
1/4 cup half and half
Crumbled feta cheese, enough to sprinkle over the entire frittata (I used the better part of a 12 oz container. Because I love cheeeese.)

Heat oven to 375 degrees. Line a 9 x 13 pan with foil, lightly grease, and set aside.

Heat a few teaspoons of oil in a skillet that has a lid on medium high heat. When the oil is hot, add the potatoes and sprinkle in some salt and pepper to season them. Let them sit without stirring for a few minutes to let them get brown on the bottoms. Sauté for about 5 minutes total, reduce heat and cover for about 3 minutes, then stir and give them about 3 more minutes, uncovered. Stir occasionally.

When the potatoes are done, pour them in the prepared 9 x 13 pan, spreading them all over.

In the same skillet, add a little more oil and then add the mushrooms, green onions, tomatoes, garlic, a couple pinches salt and pepper, the thyme and the tarragon. Cook until the vegetables are cooked down, about 8-10 minutes or so. When they're done, pour them over the potatoes in the pan. Again, try to get some everywhere in the pan so you get some in every bite.

In a medium bowl, whisk the eggs, parmesan cheese, half and half, and a couple pinches of salt and pepper. Whisk it all up well! Pour over the vegetables and potatoes in the pan. Top with feta cheese.

Bake for 40-45 minutes. It's done when you stick a knife in the center and it comes out clean. Mine was done at 40 minutes, so start checking then.

Flavorful Potato Veggie Frittata

Monday
May062013

Kick off Summer Grilling with Kayem Foods!

 

Some of you may remember my post from last summer about Kayem Foods. If not, we grilled Kayem Italian Sausage and put a little twist on the classic “sausage and peppers.” I was lucky enough to be sent another Box O’ Meat from them a couple of weeks ago. This time we grilled the delicious Italian Sausage along with veggie kabobs. It’s a simple and satisfying meal to prepare, and it’s great for a few people as well as a crowd.

I grew up enjoying Kayem foods, and now my kids enjoy them, too. Especially their hot dogs. We all love them! They’re super “snappy” with the natural casings. And they taste great! My husband is picky about hot dogs but he loves these.

 

I also have another Box O’ Meat to give away to one lucky reader, so read through to find out how you can win and kick off your summer grilling season!

Some fun Kayem facts:

Kayem is the official hot dog and sausage of the Boston Red Sox and Fenway Park and makes the famous Fenway Franks served at the ballpark.

Kayem is also the official hot dog of the New England Patriots, Tampa Bay Rays, Tampa Bay Lightning, Florida State Seminoles, and Boston College Eagles.

Kayem has been in business for more than 103 years, and began by delivering products to neighboring communities via horse-drawn wagon.

The name Kayem is derived from the initials of its founder, Kazimierz Monkiewicz and is the largest hot dog manufacturer in New England. 

Kayem franks are made with only the finest cuts of meat and contain no by-products, fillers or artificial flavors.

Kayem produces over 100 varieties of hot dogs and 300 varieties of deli meats, sausage and dinner hams.

The difference between the Old Tyme Frank and the Regular Hot Dog is that the Old Tyme Franks have natural casings, which give them a “snap” when you take a bite, while the Regular Hot Dogs do not have a casing.

Helpful tip! Use tongs when grilling Kayem Franks so as not to pierce the casing. Tearing the casing will result in losing the flavor and the juice.

Kayem is the #1 brand of franks in New England!

Kazimierz Monkiewicz started his handmade sausage business in 1909, in Chelsea MA. He would deliver them using a horse drawn wagon. One hundred and four years later, their product line includes hot dogs, Italian sausages, deli meats and all natural chicken sausage marketed under the Kayem, al fresco, Triple M, Genoa Sausage, Schonland's and Meisterchef brands. Kayem is the #1 brand of franks in New England, and al fresco is the #1 brand of chicken sausage in the total U.S. To this day, Kayem is a local company owned by the same family, employing almost six hundred people.

We’ve been grilling up a storm the past couple of weeks, including the Kayem Italian Sausage, Kayem Brats and Kielbasa, and of course, hot dogs. The veggie kabobs we had on the side are simple onions, red bell peppers and small potatoes, grilled and drizzled with lemon olive oil, fresh chopped rosemary and salt and pepper. We boiled the brats and kielbasa in beer for about 15 minutes before grilling. Pierce the brats and kielbasa lightly, bring them to a boil in your favorite beer, then reduce to a simmer for 15 minutes. Grill to your liking. Serve them any way you like. We’re partial to grilled veggies on the side, but any one of these in a bun with the grilled veggies and a few squirts of mustard is heavenly!

Would you like to win your own Box O’ Meat? Here’s your chance!

What you’ll receive in the box:

  • 12 oz package Kayem Old Tyme Franks
  • 1 lb. ring of Kayem Polska Kielbasa
  • 2 lb. box Kayem Old Tyme Beef Franks
  • 20 oz package Kayem Original Bratwurst
  • 20 oz package Kayem Sweet Italian Sausage
  • I lb. package Kayem Lean Franks

(Products subject to change based on availability.)

A random winner (US shipping only) will be chosen on May 13, 2013.

a Rafflecopter giveaway

 


Disclaimer: I was sent the Kayem products at no charge, but the opinions expressed in this post are my own and not paid for.

Tuesday
Mar012011

Cheeseburger and Fries Mac and Cheese

Cheeseburger and Fries Macaroni and Cheese

Cheeseburgers. Cheese fries. Macaroni and cheese. Good old all-American foods. Craving all three? I’ve got you covered! This mac and cheese incorporates all of the elements of a cheeseburger and fries, or cheeseburger and cheese fries, if you prefer. I’ve not only included the fries and the burgers, but also the traditional cheeseburger goodies--ketchup, mustard, and pickles! And you know what? It’s so. damn. good. Not for every day, mind you--but for a treat? Kid’s birthday? Potluck? Hell yeah!

My 15 year old daughter loves macaroni and cheese. A lot. She…puts ketchup in it. (I know, right?) Which always grossed me out. Without fail. One day, not too long ago, she was squirting ketchup into her mac and cheese, and I got brave and asked for a bite. I had to see what all the fuss was about. Surprise--it was pretty good! She could have asked me for anything in that moment, and out of shock, I’d have probably said yes. Good thing she didn’t, right?

So that got me thinking about cheese and ketchup, and that led to cheeseburgers, which brought me to cheeseburgers and fries. The mac and cheese was right in front of my face, too. It was all a natural progression, you see.

The fries are actually cubed roasted potatoes. I even made teeny hamburger patties! Side note--the tiny patties with a squirt of ketchup and a piece of diced pickle? Addictive, I’ve got to say. All that was missing were tiny squares of sliced cheese.

Cheeseburger and Fries Mac and Cheese

Cheeseburger and Fries Macaroni and Cheese
makes one 9x13 pan

1 russet potato
olive oil
salt and pepper
onion powder
garlic powder
1 pound ground beef
1 tsp Worcestershire sauce
1 tsp burger seasoning, plus a little more for sprinkling over (I used Weber's Gourmet Burger Seasoning)
1-16 oz box elbow noodles
1/2 cup butter
1/2-1 tsp salt
1/2 tsp pepper
1/2 cup flour
3 1/2 cups milk
1 pound of grated (or small cubed) cheese, PLUS about 1/2 cup more for sprinkling over the top (I used and American/Cheddar blend)
3 tbsp ketchup
1 tsp yellow mustard
1/4 cup diced dill pickle
panko bread crumbs
one 9x13 metal pan (no glass if you want to use the broiler to brown the top)

Heat oven to 425 degrees. Scrub the potato and cut it into 3/4-1 inch cubes. Toss the cubes on a rimmed baking sheet with some olive oil, salt, pepper, and a sprinkling of the onion and garlic powders (about a quarter teaspoon or so of each). Roast for 30-40 minutes, tossing the potatoes around a couple of times with a spatula. Remove from oven and set aside. Turn the oven temperature down to 350 degrees.

While the potatoes are in the oven roasting, place the ground beef in a bowl. Add the Worcestershire sauce and burger seasoning. Mix well, then form into small meatballs, using about 2 tsp of meat at a time. Flatten each meatball into a small burger patty. When you're done making them, sprinkle them with a bit more burger seasoning. Heat up a large skillet, and cook the patties for about 2-3 minutes per side, or until done. Set aside.

Get a pot of water going to cook the noodles in. When you start the noodles, make the cheese sauce. (Boil the noodles until they're al dente, and set aside.) Heat a large sauce pan over medium heat, and add the butter, salt, pepper and flour. Stir until smooth. Remove from the heat and add the milk. Return the pan to the heat and bring to a boil, watching it carefully. Boil for one minute while whisking. Remove from the heat and stir in the one pound of cheese, and continue to stir until melted.

Transfer the cheese sauce to a large mixing bowl. Add 6 cups of the cooked noodles. (Honestly, I could have added the whole amount of cooked noodles, but my taste-testing daughter said there was enough. You decide here.) Next add the cooked potato cubes and about 1 1/2 cups of the patties. You could add all of them, but I eyeballed it and thought that was plenty. I also broke the patties in half for more even distribution-again, at the kid’s request. Finally, add the ketchup, mustard, and diced pickles.

Fold all of this together with a large spoon or rubber spatula, and taste. Add more ketchup or mustard if you feel you'd like to. Pour the mixture into a lightly greased 9x13 inch pan. Sprinkle with the extra grated cheese and some panko bread crumbs. Bake for 35-40 minutes, then turn the broiler on for 2-3 minutes to lightly brown the top.

  • You could do this recipe in steps, like I did. I roasted the potatoes on Sunday morning, and made the patties on Monday (but could have easily done them on Sunday, too), early in the day. I put the rest together late in the afternoon, and had it in the oven for dinner. 
  • We absolutely loved this! It’s packed with classic American comfort food. It sure is fun to say you’re having your cheeseburger and fries in mac and cheese!
  • I think this will be my last mac and cheese post for a while. I’m getting mac and cheesed out. Ha!

cheeseburger-mac-cheese-3



Tuesday
Jan182011

Mushroom Bourguignon

Mushroom Bourguignon

Speaking of cold weather and comfort food, today I have a recipe that will knock your vegetarian socks off! You know what? Even if you’re not vegetarian, this one will knock those socks off. This Mushroom Bourguignon is so hearty and, well, comforting. It’s loaded with mushrooms, carrots and potatoes, and served over a bed of fluffy egg noodles. You will not miss the meat in this, honestly. And of you absolutely cannot live without the meat, I don’t see any reason why you couldn’t cut the quantity of mushrooms in half, and brown some beef in there while you’re browning the mushrooms in the first step.

Bourguignon refers to recipes prepared in the style of the French region of Burgundy. It’s traditionally beef braised in red wine along with other ingredients--usually beef broth, bacon, pearl onions, and mushrooms. I choose to leave the pearl onions out of this recipe--that’s my preference.  If you’d like to add them, feel free to cut back on the carrots, and add a cup or two of them.

My husband emailed this recipe to me some time ago, and we’ve had it several times since-with a few changes made along the way.  It was submitted to a yoga site by a Kierstin Buchner.  Thanks, Kierstin--we love this one!  What changes did I make?  Well, leaving out the pearl onions, for one, upping the carrot and potato quantities, too.  Changed the herbs up a bit, tweaked the cooking procedure somewhat, and I thicken the bourguignon up at the end of cooking. 

Please don’t be scared off by the ingredient list--it’s not as long as you may think.  This is a fabulous one pot meal, not counting the pot to cook the egg noodles in.  Get your ingredients measured out and ready to go, and it’s very simple.  Here’s the plan:

  • Slice and chop the mushrooms, set aside.
  • Dice the onion, slice the carrots, and set those aside together-because they go in the pot at the same time.
  • Mince the garlic, set aside.
  • Measure out the flour, get the spices together. You’re using mise en place bowls, yes? They’ll truly simplify your cooking!
  • Measure out the wine, then the broth, set aside.
  • Get your tomato paste ready. HINT! You hardly ever need a whole can of tomato paste at once, so here’s what I do: open the can, scoop it all out, toss it in a zip top bag, and form the paste into a log shape in the bottom of the bag.  When you need a tablespoon of the paste, cut a piece off of the tomato paste log (about the width of a tablespoon of butter).  OR, measure tablespoon sized quantities of the paste, and drop them on a parchment lined plate. Freeze them on the plate-when frozen take them off the paper and toss in a plastic bag to keep in the freezer.  Easy!
  • While the stew is simmering for the 30 minutes, get the potatoes scrubbed and quartered, and set a pan of water to boil for the noodles. 

See? All you need is a plan!

Mushroom Bourguignon

Mushroom Bourguignon
This makes a lot (like, 6 servings or so?), so unless you're feeding a crowd, be prepared for amazing leftovers.  If you don't like leftovers, send them to me, I'll take them!

2 lbs Crimini mushrooms, sliced
2 Portobello mushrooms, stems and gills removed, cut into chunks
olive oil
salt and pepper, to taste
1 pound carrots, peeled and cut diagonally  into 1 inch pieces
1 large onion, diced
4 cloves garlic, minced
2 tbsp flour
2 cups dry red wine
4 cups broth of your choice-vegetable, chicken, beef
1 tbsp tomato paste
1 tsp dry thyme
1 tsp Herbes de Provence
2 bay leaves
28 oz (1 lb, 12 oz) small potatoes, quartered (approximately-that's just the size of the bag I had on hand)
3 tbsp cornstarch
3 tbsp cold water
egg noodles

In a large pot, heat about 2-3 tbsp of olive oil. Add all of the mushrooms, about 1 1/2 tsp of salt and 1 tsp of pepper, and sauté for about 10 minutes. Remove the mushrooms and accumulated juices to a bowl and set aside.

Add a couple more tbsp of olive oil, and sauté the onions and carrots for about 10 more minutes, stirring occasionally. Add the garlic and cook for one more minute.

Sprinkle the onions, carrots and garlic with the flour, stir for about 2-3 minutes. Add the mushrooms and accumulated juices back to the pot, then add the wine, broth, tomato paste, thyme, Herbes de Provence and bay leaves.  Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes.  Stir occasionally.

After the 30 minutes are up, add the potatoes, bring to a boil, reduce heat and cover.  (This is also when I get the egg noodles in a pot of boiling water to cook.) Simmer for 10 minutes or so, until the potatoes are fork tender.  Test for seasoning and adjust if necessary.  Stir the cold water into the cornstarch and add it to the stew while stirring.  Stir until thickened.  Serve over the egg noodles.

Also?  You could totally turn your leftover bourguignon and noodles into an amazing soup!  Just broth it up and add anything else that you like.

Mushroom Bourguignon