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23 Amazing Ways To Eat A Baked Potato For Dinner

23 Amazing Ways To Eat A Baked Potato For Dinner
Look at the hot, buttery potato. In its simplest state — with just a little butter and some kosher salt — that thing is going to be completely delicious. Now add herbs, cheese, meat, veggies, and you’ve got a great (and probably cheap, sequester-friendly) dinner on your hands. Before we get into all the topping possibilities, here’s how to make a baked potato: • Use a russet potato — the dirty-looking brown kind, not the waxy kind — because it’s starchy and works best for this kind of thing. Now you know the basics. Roasted grapes might seem a little strange, but their sweetness pairs with goat cheese really nicely. Kosher salt, fresh cracked pepper, and some good olive oil tie it all together. Bright, colorful, and super-healthy. For a heartier meal. A classic combination. Peas + curry + mustard seeds. So much healthy stuff happening in this sweet potato. Very Mediterranean. Bookmark this recipe for summertime. Baking potatoes with lots of sea salt makes them incredibly delicious.

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The Definitive Guide To Reheating Food There's nothing better than opening your fridge and remembering that you have spaghetti left over from the night before. It's like winning the jackpot, but better because you get to eat it immediately and there's no greater score, if you ask us. Leftovers can make a quick lunch or give you an excuse to skip cooking dinner. All in all, they're great. That is, until you have to reheat them. So often does an awesome dinner reheat into a sad, sad lunch.

Baked Potato with Ricotta and Tomatoes There is just something so comforting about a baked potato, don’t you think? Add in the fact that baked potatoes are actually GOOD for you, and you are looking at one satisfying lunch or supper, all in one easy to make package. In this case, I rubbed my potatoes with a little olive oil and popped them in the oven while I made a batch of fresh ricotta (side note: I love making ricotta cheese. It is SO easy, and tastes so fresh and good. Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing recipe from Food52 Author Notes: Whenever I cook corn for my family, I cut off the tips, the better to fit the ears into my soup kettle. I always find myself nibbling the sweet kernels from those tips and wondering how else these little nubbins could be used. So when Amanda and Merrill announced the competition for best uncooked dish, I decided to try for a crunchy, chunky salad starring uncooked corn that would be colorful and satisfying. Here is the result. You could replace the shallots with some minced chives or scallions. This salad could replace cole slaw or potato salad as a side dish for a hefty sandwich. - creamtea (less)Author Notes: Whenever I cook corn for my family, I cut off the tips, the better to fit the ears into my soup kettle.

Healthy Crunchy: Three Guilt-Free Snacks You Can Make at Home When I snack, I try to stick to fresh fruits and vegetables, but sometimes I want something with crunch, not the moist crunch of a carrot but the carb-filled crunch of a potato chip. When I get really desperate for a treat, I leave the pre-packaged snacks–with their fat, chemicals, and processed ingredients–on the grocery store shelves and make my own healthy snacks using natural ingredients that I usually have in my pantry. My taste in snacks runs from the very simple (baked tortilla chips) to the unusual (roasted okra). But my very favorite, the one crunchy snack that almost everyone loves, is also the easiest to make: microwave potato chips. Roasted Cauliflower with Apple and Dill Roasting is one of our favorite ways to enjoy vegetables. Not only is it a fairly simple technique, but it brings out a beautiful flavor that is sometimes quite different from the raw counterpart! Take this cauliflower, for instance (yet another inspiration from The Herbal Kitchen, a gift from my sister written by a chef based in her home city of Seattle). Somehow roasting in a very hot oven with some apples transforms cauliflower into something elegant and complex…nothing like those white trees on a veggie tray! (Though I must admit I love cauliflower in all forms, even raw.)

Lemon Asparagus Couscous Salad with Tomatoes Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling for Mother's Day this weekend! I'm not usually a fan of the taste of whole wheat pasta, but I don't mind it when the pasta is a smaller cut like orzo, angel hair and pearl couscous. Yes, for those of you who've never tried pearl couscous, it's basically pasta and I treat as such. I don't follow the directions on the box, instead I boil it in a pot of water like I would with orzo. I just adore the pearl shaped texture and also found it as the perfect shape for my daughter when started eating solid foods.

Buffalo Cauliflower with Blue Cheese Dip In a culture of fast food, quick and empty calories, and mind-twisting marketing, it’s sometimes hard to decipher what’s true, real, and good. Before we started eating whole foods, I sometimes felt like life was empty and tasteless. Greasy takeout and TV dinners were unfulfilling, but I wasn’t quite sure why. Discovering real foods and real people and the taste of fresh brewed drip coffee and a fresh salad of garden vegetables and tomatoes off the vine and local cheese and hearty whole grains opened up a whole new world to us. A world that tasted fresh and honest and REAL. It would be easy to turn your back on everything from that other culture.

Spring Quinoa Salad Quinoa Salad with Asparagus, Peas, Avocado & Lemon Basil Dressing It is spring, right? I think it is, but mother nature is telling me otherwise. springy, fluffy marshmallows The first time I made marshmallows, well, I don’t think saying “it was a mess” adequately describes it. Oh, the marshmallows were successful; they even looked and tasted like marshmallows, but yours truly? I ended up in a tangled web of marshmallow strings. It all went south when I couldn’t resist the urge to scrape down the paddle and bowl (anyone else an obsessive bowl scraper? I cringe when things go to waste).

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