Category Archives: potato

Roasted Tandoori-Chipotle Chili Powder Chicken with CSA Veggies

I have to say, chicken has never been a favorite meal of mine.

My biggest issue with chicken is that my mom (as amazing of a cook as she is) has always overcooked chicken to the point of it being as crumbly as the fantastic baking powder biscuits she usually made to go with them.  I never really realized chicken was supposed to be…juicy.

As a result, my diet had largely consisted of red meat throughout my cooking-on-my-own years.

Fast forward to now and me not really eating red meat anymore, and I’m finding more and more chicken in my diet (when it’s on sale, of course).

I’ve been making this meal lately, partly because picky-boyfriend-Dave likes it a lot and partly because it’s really freaking easy.

Picky-boyfriend-Dave also lives in Indy now, so we’ve been making it out to Trader Joes every week or two.  This past time I went I picked up a bag of all natural chicken breasts for $7.00.

I don’t know about everyone else in the CSA world, but I am completley overrun with potatoes and garlic.  Especially garlic.  I literally have 15 bulbs sitting in my pie cabinet right now.  Fortunately, potatoes and garlic go perfectly with roasted chicken. 🙂

One thing I have been doing with my roasted chicken is seasoning it to the point I feel as though I may be over seasoning it  I have determined, however, that this is not possible, and the more seasoning the better (especially if you have chicken from a butcher that has good skin on it).

Something I did at the end was put parmesan on top.  I totally don’t recommend this.  I don’t know..I just don’t think it goes well with roasted potatoes (but tastes good with the chicken).  I also don’t think I like parmesan cheese that much, so maybe my opinion on this isn’t the best.

Roasted Tandoor-Chipotle Chili Powder Chicken with CSA Veggies

-chop potatoes, greens, garlic, and cucumber and toss them in olive oil in a roasting pan

-liberally rub two chicken breasts with tandoori, chipotle chili powder, cumin, and salt; place on top of veggies

-chop quarter tomatoes and place on top of chicken

-roast at 400 degrees for ~30 minutes; cut the thickest part of the chicken to make sure it is completley done

Total Price: $8.08

2 all natural chicken breasts: $2.20
5 organic potatoes: $2.00
1 organic cucumber: $0.88
4 cloves organic garlic: $0.40
4 stalks organic collard greens: $1.30
3 organic tomatoes: $1.30

$8.08 isn’t bad since this fed 2 and there is still 25% of the chicken leftover, plus a lunch worth’s amount of veggies.

Advertisements

CSA Garlic Potato Salad

Today we had our welcome back chemistry picnic and I was in charge of bringing a side.

I REALLY needed to use up, oh, the 8 bulbs of garlic, the garlic scapes, and a million bags of potatoes I have accumulated in the past couple weeks.

While flipping through a cookbook my sister got me (Simply in Season) I found a recipe for garlic potato salad (which I slightly adapted).

PERFECT.

Garlic Potato Salad

-add 6 cups of diced potatoes to boiling water and let cook for 5 minutes; drain


-finely chop 4 garlic scapes and 1 clove of garlic, toss garlic in with potatoes


-finely chop 1 cup red onion; toss with potatoes

-add 1/4 cup olive oil
-add 2 tablespoons balsamic vinegar
-add 1 teaspoon dried rosemary
-add salt and pepper to taste

So, this was actually surprisingly good, albeit crazy garlicky.  I had about half leftover, so I assume this will find many uses over the next few days.  Tonight?  I added it to tomato soup, which was pretty good.

Honestly, I have no clue what the total cost of this was because I used so many random leftovers…I would say probably $3 worth of potatoes, $0.20 worth of garlic, $2.50 worth of onions.

So, I guess this ended up being ~$5.70.

From what I’ve learned, it seems as though organic side dishes aren’t the most economical.  BUT, only about $2.60’s worth was eaten..and I’ll be eating this for the whole week so it worked out?

 

 

Organic Whole Wheat Gnocchi with steamed CSA veggies

Yikes, it’s been a long time since I’ve posted!

I’m writing from the comfort of my porch, borrowing (stealing) my neighbors comfortable patio furniture, and relaxing from what has been a whirlwind July.  This past weekend I ran Great Lakes Relay- a 300 mile relay race across northern Michigan.   Needless to say, I haven’t been doing much cooking, and when I have it’s been the same old things I’ve already blogged about.

view from my porch

Well, not last night.  Last night I made one of my favorite meals in the world- gnocchi.  I’ve been getting these great potatoes lately from the CSA, but I’ve been boiling them almost immediately and never saving myself enough for pasta.  I vowed last night to take the time to make my favorite meal.

Along with the potatoes, I’ve also been getting a good number of cucumber, zucchini, onion, cherry tomatoes, and garlic.  I decided to steam the veggies and toss them over the pasta.  I typically make pesto, but I didn’t have any basil, so I threw in walnuts, olive oil, parmesan cheese, and dried basil in hopes of a pesto deconstruction.  It didn’t really work, fyi.  In the end, I tossed in some mediterranean sea salt (thanks Becca!) and that made my meal much better.

Organic Whole Wheat Gnocchi

-chop and boil enough potatoes to make 1-1/2 cups mashed potatoes (I prefer to mash potatoes with milk only and omit the butter for this recipe)

chieftan potatoes!

-Once you have 1-1/2 cups of mashed potatoes, stir together with 1 egg and 1/4 tsp salt (I use tea smoked sea salt)
-Stir in 1-1/2 cups whole wheat flour.  Sometimes I need to add more flour, up to ~1/2 cup more, if the dough is too sticky.
-roll the dough into long thin logs

it doesn’t matter if this looks perfect if you’re going for the “rustic” look 🙂

-using a pizza cutter, cut the pasta into “pillows”


-place the pasta into boiling water and let boil until they rise to the top of the water.

-While you are making the pasta, steam your veggies.  This can be done in the microwave, a steamer, or a rice cooker (thanks, Jill!)
-chop 1 zucchini, a handful of baby tomatoes, and an onion


-Once the pasta and the veggies are finished, toss together with olive oil, grated parmesan cheese, basil, crushed walnuts, salt, and any other seasonings you desire.

Bon Appetit! (only to be said in a Julia Child -esque way)

Total Cost: $6.91
-7 organic chieftan potatoes: $2.00
-1-1/2 cup organic whole wheat flour: $0.39
-1 egg: $0.17
-1 organic zucchini: $1.00
-handful of organic baby tomatoes: $0.50
-2 organic baby onions: $1.00
-1 clove organic garlic: $0.10
-grated all natural parmesan cheese: $1.00
-handful organic walnuts: $0.75

This meal comfortably fed 2, plus there were leftovers!

Southern Inspired Savory Cornmeal Pancakes with Beans, Greens, and Oysters

cornmeal pancake with greens, beans, and oysters

Tonight’s meal (a new one!) had a ton of inspiration behind it.  It was partly from reminscing about cooking with my roommates from undergrad, partly a visit to my sister’s new, southern comfort inspired restaurant, partly from my desire to use my new cast iron skillet, partly me wanting to cook the black beans I just bought, and partly from flipping through the new cookbooks I got from my sister for my birthday.

I was looking through one cookbook this morning and ‘asparagus oven pancakes’ caught my eye.  Essentially, it’s just vegetables with a pancake cooked on top in the oven.  I thought that sounded pretty good!

I then started thinking that I wanted to cook the beans I had soaked the night before.

This reminded me of a casserole I used to make for my roommates that consisted of black beans, ground beef, salsa, and corn bread.

This made me think a corn bread pancake would be a good substitute for a white pancake.

This made me want to make it in my cast iron skillet.

When I decided to add oysters, it made me realize I had been craving the crawfish pot pie I had at my sister’s restaurant over the weekend.

So, I found a recipe in the second cookbook I just got for cornmeal pancakes and made up, quite possibly, my new favorite meal.

Oven baked cornmeal pancake with beans, greens, and oysters

Cornmeal pancake mix

-in one bowl mix 1/2 cup cornmeal, 1/4 cup whole wheat flour, 1 tablespoon turbinado (raw) sugar, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
-in another bowl, whisk together 1 egg, 1 tablespoon olive oil, 3/4 cups milk
-combine the liquid and dry ingredients, stirring briefly (if you over mix, the pancake will be tough)

Black turtle beans

-soak beans the night before use
-for every cup of beans, add 4 cups of water
-simmer soft

I honestly should have used more water and let them cook longer, but I got impatient

Skillet corn bread…

-line a seasoned cast iron skillet with very thinly sliced potatoes (to do this, I used a potato peeler to make very thin slices)
-add chopped garlic, chopped green onion (greens, stalk, bulb), chopped turnip (greens, stalk, bulb), and chopped beet greens

lining the skillet with veggies

-add oysters

i prefer smoked

-add 1/2 cup cooked beans on top of veggies

steaming beans

-add salsa

adding a bit of color

-pour pancake mix over mixture, add chives

somehow I didn’t mess this up

-bake in oven at 370 degrees C for 15 minutes, or until pancake is golden brown.  At this point, I decided to add the kentucky bleu cheese I just bought.  My second and third helpings were cheeseless…I think it could be good with cheddar, but I think bleu cheese was a bad idea.

serve with bleu cheese? or not…

This was amazing..and super easy.

Total Price: $2.34-$5.00

1/2 cup organic cornmeal: $0.15
1/4 cup organic whole wheat flour: $0.06
1 tablespoon organic turbinado sugar: $0.05
baking powder, baking soda, sea salt: $0.10 (?) (no clue)
3/4 cup organic milk: $0.32
1 organic egg: $0.17
1 organic potato: $0.26
1 clove organic garlic: $0.10
beet greens, green onion, chives, turnip: $0.50-$1.00
1/2 cup organic black beans (as in 1/2 cup dry, not sure what this equated to cooked): $0.35
1/4 cup organic salsa: free! (thanks Mom!)
1 can oysters: free! (thanks Mom!)
1/20 of my cheese: $0.28

I only ate half, so this ended up being ~$1.17 for tonight’s meal

BONUS

Becca and I had our first joint kitchen accident today

oops

This is what happens when your beans boil over, you forget to turn off the burner, and then your roommate accidentally puts a towel on the stove….

EDIT: I stand corrected…I thought it had been a joint effort, but I guess I’m the sole one responsible for trying to burn the house down this time haha

Poor Girl’s Beef Vegetable Soup

blah.

I came home sick today with a sore throat.

I should be working on my term paper but I’ve done so freaking much on it today that I have no desire to look at it anymore.

Anyway, all I want is hot tea and soup.  Fortunately, I’ve been dying to make vegetable stock with the produce bad Becca and I have been keeping.

frozen scraps

So, what’s a produce bag?  Basically, vegetable scrap you would otherwise throw away or compost, you put in the bag, freeze, and use for stock.  This has vegetable peels, cores, stems, stalks, everything!  We have pieces of tomato, celery root, broccoli, parsnip, peppers, onion, garlic…all the good stuff!  Since we’ve been keeping this, we’ve both noticed we’ve been throwing out a lot less (and therefore having to take the garbage out less!).

To make the stock, I filled up a mesh reusable grocery bag half full and submersed it in a large pot full of water.

I loved how good this smelled, almost immediately.  The broth also turned dark brown, which surprised me.  I wish I had swiss cheese because it really reminded me of french onion soup.  I would suggest not adding any seasoning until you remove the bag, otherwise half your spices will end up being thrown away with the spent veggies.

Beef Vegetable Soup

fill a large pot half full with water, boil
-add soup scrap tea bag
-add 1 diced onion, 1 diced potato, 1 diced large garlic clove, 2 stalks chopped celery, 1/4 lb chopped roast beef, 1/2 cup lentils
-allow soup to simmer for 45 minutes-1 hour, or until lentils are soft
-remove soup scrap tea bag
-add desired seasonings (I used salt, pepper, dried mustard, oregano, thyme, and savory)
-simmer 5 more minutes

I can't believe how dark this got!

In the future I would probably use less water because at first the broth seemed a little thin.  Adding the lentils certainly helped, though.

While chopping up the meat, I removed the fatty and tough pieces.  I saved these and started a separate bag I will start using for meat scraps.  I’ll use this once it gets full for a meat stock..can’t wait!

The best part is that I got to replenish the stock bag a little!

more scraps!

 Total Price: $1.36

stock bag: free!
1 organic potato: $0.30
1 organic onion: $0.30
1 organic garlic clove: $0.10
2 stalks organic celery: $0.26
1/2 cup organic green lentils: $0.40
1/4 lb roast beef: free! (thanks Mom!)

 This made a ridiculous amount of soup.  I had 3 bowls tonight, filled my lunch thermos for tomorrow, and have two large tupperwares full.