potato – Kacey Tess

Vegetarian Korma

Vegetarian Korma

I made this meal for $10 (I had a few things on hand) and in under 30 minutes, it doesn’t get better than that!

Ingredient List:

1 tbsp olive oil

1 yellow onion chopped

2 tsp minced garlic

2-3 yukon gold potatoes cubed

3 carrots roughly chopped

1 C sliced mushrooms

1 C frozen peas

1 8 oz can of tomato sauce

1 jalapeno (optional)

1 tsp ginger powder

1 tbsp yellow curry powder

1 green bell pepper chopped

1 Tbsp peanut butter

1 C non fat greek yogurt

Sea salt

Cilantro or parsley

Method:

In a large skillet heat the oil over medium

Add the onion, garlic and ginger and cook until onions are soft about 5 minutes

Taste and season with sea salt if wanted

Add potatoes, carrots, jalapeño, peas (frozen), mushrooms, tomato sauce and peanut butter

Cook until potatoes and carrots are tender about 10-15 minutes

Stir in yogurt and bell pepper

Cook for 5 additional minutes

Garnish with cilantro or parsley

Serve on rice ( I used couscous)

Enjoy!!

Breakfast potatoes with fried egg

What you’ll need: 2 servings

1 Tbsp olive oil
1 white onion chopped
1 red jalapeño seeded and de-veined chopped finely
2 red potatoes chopped (skins left on)
2 eggs
1 Tsp sea salt
1 Tsp black pepper
1 Tsp paprika
1 Tsp garlic powder
Pinch cayenne pepper

What you’ll do:

Hear oil over medium in a large skillet
Add onion and cook about 5 minutes until soft
Add potatoes, pepper and all seasoning
Brown potatoes on each side reduce heat, cover
Cook about 8-10 minutes until potatoes are soft
Remove from pan and place on a plate lined with paper towels to remove any excess oil
Cook eggs in same pan over easy
Place eggs on potatoes
Garnish with parsley if wanted

Enjoy!

Twice Baked Potato Casserole with Fried Sage

What you’ll need:

4 Yukon gold potatoes cut into thin slices (I leave the skins on)

2 sweet potatoes peeled and sliced thinly

1 Tbsp sea salt divided

1 Tsp black pepper

4 Tbsp butter melted

3/4 C milk (I use almond)

1/2 C cream

1 Tsp vegetable bullion

1/2 Tsp cayenne pepper divided

1 package of fresh sage

1 Tbsp flour

Vegetable oil

What you’ll do:

Heat oven to 450

Boil potatoes in separate pots until potatoes are tender about 10 minutes

In a medium bowl combine butter, milk, cream and bullion

Once potatoes are tender pour out excess water

Add 1/2 of the cream mixture to each of the potatoes

Mash potatoes with the cream but leave some chunks

Season with salt and pepper

In a greased glass baking dish scoop the sweet potatoes in, then scoop the gold potatoes in

Spread out evenly

Sprinkle with sea salt, pepper and cayenne pepper

Bake in oven for 20 minutes or until potatoes start to brown

In a medium skillet add oil (about 2″ deep) and heat over medium

Toss sage leaves with flour and cayenne pepper

When oil is heated add sage

Fry for 2-3 minutes until sage is crispy

Remove sage and place on a plate lines with paper towels

Season with sea salt

Remove casserole from oven and place sage on top of the casserole

Enjoy!!

Lemon-Leek & Potato Croquettes

What you’ll need:

4-5 Yukon gold potatoes roughly chopped (skins left on)

2 leeks roughly chopped (stems only)

1 bunch of green onions roughly chopped (light green-white parts only)

1/2 lemon (juice & rind)

1 ear of fresh corn (you can use frozen)

1 Tbsp fresh thyme

3 Tbsp goat cheese

4 Tbsp Parmesan cheese (grated)

2 large eggs separated (egg whites in one dish, yolks in another)

1/2 C unbleached all purpose flour

1/2 bread crumbs

1 Tbsp water

2 Tbsp olive oil

Sea salt

Ground black pepper

What you’ll do:

In a large pot boil potatoes and corn until soft about 10 minutes

Drain, remove from heat and let cool

In a food processed add leeks, onions, thyme, lemon juice and rind

Blend until combined about 10 seconds

Place potatoes in a large bowl and mash

Cut kernels from corn

Add corn, leek mixture, 1/2 Parmesan cheese, goat cheese and egg yolks to mashed potatoes

Season with sea salt and pepper about 1 Tsp of each

Combine well with your hands

Prepare 3 bowls: flour in the first, egg whites and water in the 2nd, bread crumbs and remainder of Parmesan cheese in the third

Make 6 patties out of the mixture, cover in flour, dip on the egg mixture and then dredge in the bread crumb mixture

In a large skillet, cover the bottom with olive oil and place the patties in the skillet

Cook for about 5 minutes over medium heat on each side or until golden brown

I placed mine on a bed of arugula and yellow cherry tomatoes

Enjoy!!

Cabbage Stir Fry

What you’ll need:

1/2 head of cabbage chopped
5 carrots chopped (one small bag of shredded carrots would also work)
1 large yellow onion
5 red potatoes chopped ( I like the skins left on but you can peel first if you prefer)
Olive oil (enough to coat the bottom of the pan you are using 3-4 TBSP)
1 TSP sea salt or to taste
1 TSP ground black pepper or to taste
1 TBPS turmeric
1 TSP cayenne pepper (you can leave this out)
Fresh cilantro (a few sprigs to use for garnish at the end)
1/2 lime

What you do:

Heat oil in skillet over medium

Add chopped onion and carrots and cook until tender about 5 minutes

Add all spices and cabbage

Let cook until cabbage is soft about 5 minutes

Add potatoes, reduce heat and cook over low heat until potatoes are soft about 15-20 minutes

After you dish this up on a plate or in a bowl squeeze lime juice over mixture and add cilantro

Enjoy!!!

Spicy sweet potato burritos

What you’ll need:
Large tortillas ( I prefer wheat)
1 can of black beans drained
2 red potatoes chopped into small pieces (i prefer to leave the skin on but can be peeled)
1 large sweet potato peeled and chopped into small pieces
1 TBSL extra virgin olive oil
1 medium red onion chopped finely
1 jalapeno pepper, remove seeds and chop finely
10 cherry tomatoes quartered or 1 vine ripened tomato chopped
1 lime
1 tsp chili powder
1/4 tsp Cayenne pepper(you can adjust this depending on the spice level you prefer)
1 tsp red pepper flakes
Sea salt (to taste)
Ground black pepper (to taste)
1 avocado (optional)

What to do:
Fill a medium sized pot with water and bring to a boil. Add chopped potatoes and reduce heat to medium, let cook for about 15 minutes.

White the potatoes are boiling warm a large skillet/wok on medium heat with the TBLS of olive oil. Add the chopped red onion and cook for 5 minutes. When the potatoes are soft drain and slightly mash then add them to the onions in the large skillet. Saute for about 10 minutes.

Now add the black beans, jalapeno, tomatoes, chili powder, cayenne pepper, red pepper flakes and the juice from the lime. Season with sea salt and ground black pepper to taste. Heat for a few minutes.

Spoon mixture onto a tortilla and top with avocado. Wrap and enjoy!