Evie’s Chunky Chips

Evie here and I am here to tell you how to make my chunky oven chips.

you will need

how ever many potatoes you need, cut into wedges (we used Russet it is a good baking potato)…Mom here with a little more detail, we used 3 large potatoes

2 tablespoons of olive oil (or more if you need it, toss around to coat)

a sprinkle of sea salt (to taste)

a sprinkle of ground black pepper (to taste)

 

Bake at 400F for about 40 minutes or until potatoes are tender.

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Happy Canada Day!

Now I am making a special Canada Day desert.

 

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Mashed Potato with Kale

This side dish to delicious.  Even if you don’t like kale just try it once I guarantee you will like it here.  I know at least two people that do not like kale, don’t eat kale, but love this. I didn’t get a picture of it plated because I took this to a friends house for dinner.

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This is not a low cal recipe.  It is a hearty stick to your ribs winter dish. We only make it about twice in a year for a treat, though it is so good I could eat it every week.

You will need:

about 2 lbs potatoes

1 bunch kale

3tbsp butter

2 cups finely diced onion or leeks thinly sliced (I use Vidalia sweet onion or leeks)

1/2  to 1 cup half-&-half (10% cream) (start out with 1/2 cup  and add more as needed)

1/2 to 1 cup milk (start out with 1/2 cup and add more as needed)

1/2 to 1 cup grated while medium or old cheddar, you want flavour here ( I use Balderson’s)

Boil potatoes in slightly salted water until soft and then drain. once drained well, mash.

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While the potatoes are cooking boil another large pot of water and cook the kale for about 5 minutes.  It doesn’t get fully cooked at this stage as it will get finished in the oven later. One it is cool enough to handle chop it finely, just run the knife through it several times, it doesn’t have to be pretty.

In another small pot melt butter and cook onions with a sprinkle of salt until they are very soft and translucent.

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Mix cooked onion mixture into the mashed potato.  Add cooked chopped kale, cream and milk (be slow with adding the milk & cream so you don’t make it to runny.  It should be very creamy but not watery.  I add 1/2 of cup of each at first and add more as required to get the consistency as I want it.  How much you add will depend on the potatoes you use and the moisture content.  Mash all together, add salt to taste.  I usually toss in 1/4-1/2 cup of grated cheese and mix it through as well, for extra cheesy flavour.

Place mashed mixture in baking dish or casserole dish and sprinkle top with grated cheese and bake at 350F until cheese is melted and top is lightly browned, about 20-30 minutes.

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Cheesy warm creamy mashed potato flecked with little bits of green.  Delicious!

 

Adapted from: The Green Door Restaurant Vegetarian Cookbook.

 

 

Leftover Turkey Dinner Casserole

I have been on quite a hiatus from this blog lately.  I have been more than slightly overwhelmed and stressed lately, work has been crazy, life has been busy, school work, karate, swimming, husband has been away alot for work, doggy has not been well again and the rest of life and chores still need to be done all with Thanksgiving and an election thrown in just to liven things up!

We have been cooking and baking when there is time and have been trying out some of your lovely blog recipes.  Those I will share later.

Our Thanksgiving was in October so we did have a turkey dinner.  We also has alot of leftovers.  I have been really trying not to waste food and wanted to use every last bite.  After a few suggestions which Evie quickly was not up to eating she wanted to make up a dinner…I let her and this is what resulted.

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She did it all herself, even took the pictures with the exeception of the one above.  It was very good, her dad and I really liked it.  She thought it needed more gravy, and it probably could have used more, but that was all we had.

SInce American Thanksgiving will be coming up in November and then Christmas after that we thought this was a good time to share this “recipe”.

Basically she mashed the potato, carrot and turnip together

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chop enough turkey to cover bottom of casserole dish

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Then dollop the cold gelatinous gravy evenly over that (we put about a teaspoon of water over each dollop  to help it loosen once it started cooking).

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then sprinkle the leftover stuffing over that, note ours only has stuffing on a portion.  That is because Evie doesn’t like stuffing

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Spread mash over the top and give a sprinkle of salt and pepper

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Bake at 350F for about 30 minutes or until piping hot through the middle

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Serve with leftover cranberry sauce, or crack open a new can!

We did still have a large container of dark meat that did not go to waste, we gave it to our neighbor and they used it up for supper that night.

Use up those leftovers!!

Moldavian Potato Salad

This potato salad was given to me by a friend, it has a lot of flavour with feta, dill and so garlicky.  It is different from other potato salads in that there is no mayo.

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6 medium sized red potatoes, boiled in salted water until tender.  Once cooled enough to touch cut into chunks.

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Place 1/3 cup olive oil and 2 large cloves of garlic minced in a large bowl, throw in potatoes and toss to coat

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Cool to room temperature.

Then add 1 cup of crumbled feta, 3tbsp red wine vinegar and 2 tbsp chopped fresh dill and 1/4 cup chopped green onions.  I didn’t have green onions so I didn’t add those.  Season to taste with salt and pepper. Toss gently to coat.

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Allow to sit at least 1 hour before serving.

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Easy Thai Green Curry

We found a product that we really liked.  This is not an advertisement, just my opinion.   I do not have any affiliates and I do not get paid or compensated to say anything here. If something is on my blog it is because I really use it and like it. If I try something and like it I want to share it.

Saha Thai Green Curry

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We tried this curry and the meal was awesome.  We made two meals out of this little jar.   Then we wanted to make it again and went back to the little store where we got the paste and they do not have it anymore. I found the website on the jar and we can order it from there, I think. I did get a lead from the lady in the store where I may be able to find it so I will have to check that out.

We followed the recipe on the jar and made a few adjustments, the addition of boiled potato chunks (great if you have leftover potatoes) and carrot.  Equally as good without.  I like those added because I have had that at a restaurant and thought it a good idea to add a few veg.

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Saute carrot in a pan and cook with a little oil until tender crisp.

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Add chicken and cook until no longer pink. Then add the amount of curry listed on the jar, I think it was either 1/2 or 1/4 cup.  Stir and cook a few minutes longer.

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Add a can of coconut milk.

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Stir and heat through.

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Add in the prepared potatoes and sliced red pepper and heat until those are just warmed through.

Serve with jasmine rice.

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This picture looks a little brothy, the picture above this one looks more creamy. The first time we made it we used a different brand coconut milk (the brand that we preferred in this recipe was Aroy-D),  that made it creamy and I preferred that one.   They were both good and the flavour was still the same.

It was really very good.  We made it twice in one week and now we are out of the curry.

If you can find this curry I really recommend that you give it a try.  It is an easy weeknight meal.

Here is the website in case anyone would like to check it out and they have recipes (www.sahacuisine.com), they also have some other products I would like to try too.

Potato Leek Soup

This is a recipe that I found years ago (probably 8 years) on a bag of chopped leeks.  I haven’t been able to find washed pre-sliced leeks since then.  Washing leeks with all those layers and all that sand is a bit of a pain, at least you know they are in their natural state.  I have adapted the recipe slightly but it goes like this.

4 medium size leeks (if they are huge use 2), probably 6-8 cups

3 tbsp butter (use margarine or oil if vegan)

1/2 onion, chopped

1 stick celery, minced

6 cups vegetable or chicken broth

4 medium potatoes, peeled, washed and cubed

salt and pepper to taste

1 cup 15% cream (I used half & half, I already had it in the fridge for my coffee) (you can use use non dairy)

In pot melt butter and brown leeks, onion, and celery, just until they start to brown at thee edges and get sticky (sorry I forgot to take a picture of that).  Add broth and potatoes.

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Cook for about 30 minutes until potatoes and really soft.  I then use a hand blender to puree the soup, you can use a blender or food processor if that is what you have.

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Add salt and pepper stir and taste, adjust the seasoning until it is tastes how you like it.  Add cream and heat just until it is heated through but don’t boil it hard.  Turn it off when you see it just start to come to a boil.

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Serve.