Cheddar Baked Potato Slices
You Need:
- 1 can of cream of mushroom soup
- 1/2 teaspoon of paprika
- 1/2 teaspoon of pepper
- 4 medium potatoes, baked and cut into 1/4" slices
- 1 cup of shredded cheddar cheese
Directions:
1. In small bowl, combine soup, paprika and pepper
2. In a greased 2 quart baking dish, arrange potatoes in overlapping rows
3. Sprinkle with cheese; spoon soup mixture over cheese
4. Cover with foil; bake at 400°F for 45 minutes
5. Uncover; bake 10 minutes more or until potatoes are tender when stuck with a fork
Creamy Potato Kale Soup
You Need:
- 1 cup finely chopped onions
- 2/3 cup finely chopped leeks {I couldn't find any but it tasted good without}
- 1/2 teaspoon salt
- 1 tablespoon canola or other vegetable oil
- 4 cups vegetable stock
- 4 cups coarsely chopped potatoes
- 1/4 teaspoon ground fennel
- 1/2 cup finely chopped celery
- 2 tablespoons white wine
- 1/2 teaspoon dried dill
- 2 teaspoons Dijon mustard
- 2 tablespoons minced scallions
- 1-1/2 tablespoons minced fresh basil
- 1/2 cup evaporated skimmed milk {I used low-fat milk, which seemed to work fine}
- 4 cups loosely packed shredded kale
- salt and pepper to taste
- squeeze of lemon juice (optional)
Directions:
1. In a 3- or 4-quart covered soup pot, saute the onions, leeks and salt in the oil on very low heat for about 7 minutes, until tender.
2. Add the stock and bring to a boil.
3. Add the potatoes, fennel, celery, wine and dill.
4. Simmer for about 20 minutes, covered, until the potatoes are tender.
5. In a blender or food processor {or with a hand blender}, puree the soup in batches until smooth.
5. Return the soup to the pot and stir in the mustard, scallions, basil and evaporated skimmed milk.
5. In a separate pot, gently boil the kale in just enough water to cover.
5. When the kale is just tender, drain it and stir it into the soup.
5. Add salt and pepper to taste and lemon juice, if desired.
5. Carefully reheat the soup until it is very hot but not boiling.
Potatoes Tyrolienne
Directions:
1. Cook a potful of small unpeeled potatoes in boiling water until forkable.
2. Drain off water and leave on back of stove till peels can be easily sloughed off.
3. Put in bowl with butter and plenty of chopped parsley or chives.
Mashed Potato with Onion Gravy (By Hannah Gower)
Directions:
Mashed Potato
1. Scrub potatoes and slice, cover with water in saucepan, and bring to boil, then simmer until soft. Use as many potatoes as you think you will eat. NOTE: most of the nutrition of the potato lies in and just underneath the skin. By keeping the skins on you keep the nutrition, and give more texture to your mash. Just let go of the idea of smooth potatoes!
2. When potatoes are cooked, drain and mash with hand masher, or whatever you want to use. Add seasoning, some oil or butter if you like, and milk if you like. Or keep it simple, you decide.
While potatoes are cooking, prepare gravy:
The keys to a good gravy are HOT STOCK, and MOVING QUICKLY!
1. Prepare vegetable stock first, however you do it, either from stock cube/powder or from a pot of vegetable scraps cooked up and drained. Make sure this doesn't cool too much before the next stage.
2. Get a large deep pan, like a cast iron frying pan or something similar, enough to hold all the liquid. Add a good glug of oil, canola or something similar, warm it, and add a heap of sliced onions (as many as you prefer, but I consider the more the better). Cook gently on medium heat until they are soft and starting to brown. When ready, remove onions from pan and set aside.
3. Return pan to heat. Get a hand whisk, or a spoon handy.... and throw in a handful of flour (Any will work, I prefer whole wheat, rye or spelt) and stir for no more than 30 seconds, you don't want it to burn, but to cook gently for a short time. You may need to add some more oil, if it hasn't moistened any. After 30 seconds (no more!) pour in a glug of hot stock (it should hiss and bubble like crazy) and start stirring (with spoon or whisk)! STIR LIKE MAD! Stir until the stock has thickened with the flour, then add some more stock, a bit at a time, stirring at each stage. If you stir enough, you should be able to get rid of all the lumps, but if not, don't worry! This doesn't have to look perfect – it will taste great regardless! When the gravy has taken on the right consistency, add the onions again, and season...I like a little soy sauce, or some salt and black pepper.
4. Cook gently for a while to allow the flour to cook, you may have to add more liquid to it as you do so. Stir occasionally, and serve when you think it is ready. There, wasn't that easy?
5. Lump mashed potatoes on plate and pour hot gravy all over them. Mmmm......
(Hannah writes: Courtesy of Marie Gower, my Mum who taught me the valuable lesson of making a good gravy. Thanks Mum.)
Please Note: I have collected these recipes from various sources, and haven't had the chance to try them all. - Emily McDonald