The Creative Pot: Summer Veg Potato Bake. It's Monday again!
How the heck did that happen? And the fact that the first month of 2011 is on it's back - yeah, that's another head scratcher. This weekend we (in no particular order):went to the annual float parade at Stellenbosch University. My favourites? The Spiderman one, the Flintstones, the backwards train and the Moomin adorned float. Oh and we slept. Summer Veg Potato BakeA Creative Pot originalServes 6 - 8 (as a side) olive oil10 medium potatoes, boiled (skin on) and sliced into rounds1 tin (400g) chopped tomatoes3 medium-large babymarrows (zucchini)1 medium onion, thinly sliceda few sprigs fresh oreganoa few sprigs fresh rosemarysalt & pepper1 cup grated Gouda1. Loaded Mashed ‘Potato’ Bake. Scalloped Potatoes - Womans Day. 5 tablespoon(s) flour 3 cup(s) milk 1 bag(s) (8 oz) shredded American and Cheddar Jack cheese blend (such as Kraft Classic Melts) 4 tablespoon(s) grated Parmesan cheese 2 teaspoon(s) Dijon mustard 1 teaspoon(s) salt 3/4 teaspoon(s) paprika 3 pound(s) (6 large) baking potatoes, peeled and sliced 1⁄8 in. thick (10 cups) 1/4 cup(s) sliced scallions Heat oven to 325°F.
Grease or coat a 13 x 9-in. or other shallow 3- to 4-qt baking dish with nonstick spray. Put flour in a large saucepan. Whisk in milk until blended, making sure to get into corners of pot. Bring to a boil over medium-high heat, stirring often. Can be made through Step 5 up to 1 day ahead. Here are some alternate versions of this recipe created by our wonderful community of chefs! Slim Six-Layer Dip Recipe : Food Network Kitchens. Oven Baked Onion Rings Recipe : Ellie Krieger. Garlic Mashed Potatoes Recipe : Ellie Krieger. Directions This mash owes its luxurious texture to the natural creaminess of Yukon gold potatoes and a touch of olive oil.
At first glance 4 cloves of garlic may seem like a lot, but the garlic mellows as it steams with the potatoes so when they are mashed together you get just the right garlic infusion. Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small pot on the stove or in a glass container in the microwave. Remove the steamer basket and drain the water from the large pot. Per Serving: Calories 170; Total Fat 4 g; (Sat Fat 0.5 g, Mono Fat 2.5 g, Poly Fat 0.5 g) ; Protein 4 g; Carb 31 g; Fiber 3 g; Cholesterol 0 mg; Sodium 310 mg Excellent source of: Vitamin B6, Vitamin C, Potassium Good source of: Fiber, Niacin, Folate, Magnesium, Manganese, Phosphorus.
Garden Potato Salad Recipe : Directions Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine.
Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Add the potatoes, carrots, celery and cucumber to the dressing and toss. Per serving: Calories 175; Fat 4 g (Saturated 1 g); Cholesterol 4 mg; Sodium 712 mg; Carbohydrate 30 g; Fiber 5g; Protein 6 g Photograph by Andrew Mccaul.