Potato Fennel Gratin

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• 2 small fennel bulbs
• 1 yellow onion, thinly sliced
• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter
• 2 pounds russet potatoes (4 large potatoes)
• 2 cups plus 2 tablespoons heavy cream
• 2 1/2 cups grated Gruyère cheese (1/2 pound)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline like I did. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Roasted Carrots

Carrots - peels, ends cut and sliced in half.

Add Olive Oil, salt and pepper.

Roast at 375F for about 45 minutes to an hour -- mix them up part way through baking. 

Feast From the East Salad (Eat, Shrink and Be Merry Recipe)

Asian beef noodle salad with grilled sirloin and a zesty sesame-orange dressing.

Dressing:

1/2 cup chicken broth
1/3 cup hoisin sauce
2 tbsp soy sauce
2 tbsp seasoned rice vinegar
1 tbsp toasted sesame oil
1 tbsp grated gingerroot
2 tsp grated orange zest
1 tsp minced garlic
1/4 tsp each: salt, freshly ground black pepper and crushed red pepper flakes

Salad

8 oz uncooked whole wheat spaghetti
1 lbs sirloin steak, grilled and cut into strips
2 cups small broccoli florets
1 cup thinly sliced red bell pepper
1 cup peeled, seeded and diced cucumber
1 cup grated carrots
1 cup frozen green peas, thawed 
1/2 cup chopped green onions
1/3 cup chopped fresh basil leaves.

Whisk together all dressing ingredients in a small bowl and refridgerate until ready to use.

Cook spaghetti according to package directions. Drain. Rinse well with cold water and drain again. Transfer spaghetti to a large salad bowl and toss with remaining ingredients. Add dressing just before serving and toss again.



(Even better the next day, if it lasts that long!)

Garlic Fries

Recipe from Cookin' Canuck 

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
3 tbsp olive oil
1 tsp kosher salt
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Salt to taste

Preheat oven to 425 degrees F.

Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between paper towels or kitchen towels. In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt. Put in a single layer on a cookie sheet (or two if you need)

Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking.

Place the cooked potatoes in a large bowl and toss with garlic, parsley, and Parmesan cheese. Taste (careful - they'll be hot!) and season with additional salt if necessary. Serve.

Potato Nests

2 medium Yukon Gold potatoes 

1 cup grated cheese (mix and match: cheddar, Monterey Jack, Gruyere, etc)

3 green onions, minces

1 tbsp olive oil

salt and peppper

*I quite often add bacon bits to the recipe too!

Preheat oven to 350 degrees.

Fill a large bowl halfway with water. Grate scrubbed potatoes, placing grated pieces into the water as you work. In a large sieve, drain potatoes, pressing to get out as much water as possible. Lay out a clean tea towel; spread potatoes in a single layer, then roll up and squeeze out extra moisture.

In a large bowl, combine potatoes, cheese, green onions, olive oil S&P and mix well. On parchment paper-paper lined baking sheet, spoon out small piles to create small nests.

Bake for 35 to 45 minutes.

Roast Zucchini Parmesan

1 medium zucchini

1 tbsp olive oil

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp freshly ground pepper

1 clove garlic, finely chopped

2 tbsp freshly grated parmesan cheese 

Cut zucchini into even slices.

Put the oil, red pepper flakes, salt, pepper and garlic on top and mixed until all the pieces were coated well.

Bake at 400F stirring occasionally for 15 to 20 minutes or until the zucchini is tender and lightly browned.

Remove from oven and sprinkle with parm cheese.

Continue baking for 2 minutes or until the cheese is melted.

French Onion Soup

4 onions, sliced into rings
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper
3 (10.5 ounce) cans beef broth
1 1/4 cups water
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 cup white wine
1 French baguette, cut into 1/2 inch slices
lots of shredded cheese
Worchestershire sauce

DIRECTIONS

In a large pot over medium heat, saute the onions in the butter until onions are tender. Next stir in the flour and ground black pepper to form a pasty mixture.

Add the beef broth, water, Worcestershire sauce, parsley and thyme and simmer for 10 minutes, then add the wine and simmer for 10 more minutes.

Preheat oven to broil.

Fill individual oven safe bowls 3/4 full with the soup.

 I sliced the french bread, toasted it and quartered it. I put the bread on top of the soup and cover with the cheese. Place bowls in the oven. Broil in the oven until the cheese is melted and bubbly.

Veggie Spiral Sticks

3 medium carrots
12 fresh asparagus spears, trimmer
1 tube Pillsbury refrigerated breadsticks
1 egg white, lightly beaten
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano

Cut carrots lengthwise into quaters. In a large skillet, bring 2 inches of water to a boil. Add the carrots; cook for 3 minutes. Add asparagus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry.

Cut each piece of bread dough in half. Roll each piece into a 7 inch rope. Wrap one rope in a spiral around each vegetable. Place on a baking sheet coated with cooking spray; tuck ends of dough under vegetables to secure.

Brush with egg white. Combine cheese and oregnao; sprinkle over sticks. Back at 375F for 12 to 14 minutes or until golden brown. Serve warm.

Asian Green Beans

Ingredients

1 pound fresh green beans, trimmed
3 tablespoons light soy sauce
1 tablespoon balsamic vinegar
1 teaspoon white sugar
2 tablespoons sesame oil
2 teaspoons minced garlic
toasted sesame seeds

DIRECTIONS

Steam the beans until they are cooked but still firm and bright green.

In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.

Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Top with toasted sesame seeds and serve.

Smoky-Spicy Sweet Potato Soup

Ingredients:

4 sweet potatoes (2½ pounds), peeled and sliced 1 inch thick
Salt
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, chopped
1 large onion, chopped
1 large carrot, peeled and shredded
1 chipotle pepper in adobo sauce, chopped, plus 2 teaspoons adobo sauce
5 sprigs thyme (I just threw in some dried thyme)
1 bay leaf (I just threw in some dried bay leaves
One 32-ounce container chicken broth
1 teaspoon grated peel and juice of 1 orange
1/8 teaspoon ground cinnamon
Honey or maple syrup, for drizzling
Pepper
1 cup sour cream, for passing around the table

Directions:

1. In a large saucepan, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain and return to the pot.

2. While the potatoes are working, in a medium pot, heat the oil. Add the bacon and cook over medium-high heat, stirring often, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Discard all but 2 tablespoons bacon fat. Add the onion, carrot, chipotle pepper, adobo sauce, thyme sprigs and bay leaf and cook until the onions are softened, 6 to 7 minutes. Stir in the chicken broth, orange peel, orange juice and cinnamon; drizzle with honey and season with salt and pepper. Simmer until the potatoes are tender, about 5 minutes. Discard the thyme sprigs and bay leaf (because I used dried I left mine in)

3. Add the broth mixture to the sweet potatoes in the pot and puree with an immersion blender (alternatively, puree in batches in a blender or food processor). Serve the soup with the sour cream and bacon on top.

Note: The soup had a good kick to it. I think if you put in half a chipolte pepper it would be less spicy if you don't like the heat

Cool Corn and Spicy Red Pepper Soup

4 tablespoons unsalted butter

1 onion, finely chopped

4 garlic cloves, finely chopped

one 16oz package frozen corn kernels, thawed

one 16 oz jar roasted red peppers, undrained

1/2 cup salad croutons, plus more for garnish

1 tsp ground cumin

two 14 oz cans chicken broth

1/2 cup sour cream

salt and freshly ground pepper

hot sauce to taste

Directions:

In each of 2 medium sauce pans heat 2 tablespoons butter over medium low heat. Add half of the onion and garlic to each pain and cook, stirring frequently, until softened, about 7 minutes. Add the corn to one pan, and add the roasted red peppers with their brine along with the croutons and cumin to the other. Add 1 can of broth to each pan and bring to a boil. Reduce the heat and simmer both soups, stirring occasionally, for 20 minutes. Stir the sour cream into the corn soup.

Using a hand blender (unless you are me, then use you food processor) puree each soup in its pan; season to taste with salt and pepper. Season the red pepper soup with hot sauce to taste.

To serve, using two measuring cups, pour the soups simultaneously into opposite sides of each bow; top with croutons.

Beef and Broccoli

Ingredients:

1/4 cup flour

1 (10.5oz) can beef broth

2 tbsp white sugar

2 tbsp soy sauce

1 pound boneless steak, sliced thin

 fresh ginger root to taste 

1 clove garlic, minced

4 cups chopped fresh broccoli

Directions:

In a small bowl, combine flour, broth, sugar and soy sauce. Stir until sugar and flour are dissolved.

In a large skillet or wok, over high heat, cook and stir beef until browned (less than 5 minutes usually). Stir in broth mixture, ginger, garlic and broccoli. Bring to a boil then reduce and simmer for 5 to 10 minutes or until the sauce thickens. If it's too thick - add in more broth

Cauliflower Bisque

Ingredients:

2 tbsp butter or canola oil

1 large onion, chopped

1 potato, peeled and chopped

1/2 tsp curry paste 

1 cauliflower

4 cups chicken or vegetable stock

2 cups 18% cream or milk

1/4 tsp each salt

1/4 tsp hot pepper sauce 

1/4 cup chopped fresh cilantro

Directions:

In a large saucepan, melt butter over low heat. Add onion, potato and curry paste; cover and cook, stirring often, until onion is translucent, about 6 minutes.

Meanwhile, trim cauliflower and chop coarsely. Add to pan along with stock; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 10 minutes. Let cool slightly.

In batches, puree until smooth. Strain through sieve into clean saucepan.

(Make ahead: let cool for 30 minutes; refrigerate, unvoerered, until cold. Refrigerate in air tight container for up to 2 days)

Sir in cream, salt and hot pepper sauce; heat over low heat, stirring until hot. Serve garnished with and coriander.

Potato Casserole

2 1/2 lbs unpeeled, think skinned potatoes
1 cup chopped onions
1 tbsp olive oil
1 tsp olive oil
1 tsp minced garlic
1/2 tsp salt
1/4 tsp each freshly ground black pepper, paprika and dried thyme
1 can (10 oz) condensed cheddar cheese soup,undiluted
1/3 cup grated Parmesan cheese
2 tbsp chopped fresh dill or fresh parsley
1/2 cup packed shredded light old (sharp) cheddar cheese
1 green onion, chopped

Directions:

Preheat oven to 425. Cut potatoes into 1 inch chunks and place in a 9x13 inch casserole dish that has been sprayed with cooking spray.

Add onions, olive oil, garlic, salt, pepper, paprika and thyme and mix well.

Roast potatoes for 15 minutes, the stir. Cook for another 15 minutes, and then remove from oven and let cool slightly.

Reduce oven temp to 375.

In a medium bowl, mix together soup, Parmesan cheese and dill or parsley. pour over potatoes and mix well. Sprinkle grated cheddar cheese on top, followed by green onion. (I add bacon bits on top at this point YUM)

Return potatoes to oven and bake uncovered by 25 minutes until cheese is bubbly and potatoes are golden brown around edges. Let stand 5 minutes before serving.

Thanks to Eat, Shrink and Be Merry

Crockpot Mashed Potatoes

5 pounds of potatoes
1 block of cream cheese, room temperature
1 cup sour cream
1 chicken bouillon cube
1/2 cup of water, reserved from boiling the potatoes
1 tsp garlic powder (or 6 cloves of roasted garlic)
1 T dried parsley

Directions.

Wash and peel the potatoes. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.

Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.

Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.

Add the cream cheese and sour cream to the pot with the hot potatoes. Pour in the water with the bouillon cube. Add the parsley and garlic powder and, in my case, the roasted garlic.

Mash with a potato masher until they are smooth.

After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely.