Tag Archives: potatoes

Keema beef curry

16 Mar

I’ve made beef keema before and liked it. This recipe is a little different. I really thought I had a can of coconut milk but alas halfway through making this recipe I realized that I didn’t. A frantic google search turned up boiling unsweetened coconut in water as a substitute. I think this dish would have been fantastic had I had a can! It was still really good and I’ll definitely be making it again.


Keema Beef Curry
adapted from five and spice

1 tablespoon butter
1 1/2 pounds ground beef
1 large onion, finely chopped
3 large garlic cloves, minced
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
2 tablespoons Madras curry powder
1 large Yukon Gold potato, peeled and cut into 1/2-inch chunks
1 1/2 cups chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can diced tomatoes
1 1/2 cups frozen baby peas
Chopped cilantro
Warm naan or chapati and cooked rice, for serving

In a large pot, or deep skillet, heat the butter over medium high heat, until foaming. Add the ground beef, sprinke with salt and pepper, and cook, breaking it apart into small pieces, until there is no pink left.
Add the onion, garlic, ginger, and curry powder. Stir and cook until the onion has softened, about 5-7 minutes.
Stir in the potato, making sure to coat it with all the flavors in the pot. Add the broth, coconut milk, and canned tomatoes with their juices. Bring to a boil, turn down to a simmer, and cook until the potato is tender and the sauce has thickened, about 15-20 minutes.
Use a wooden spoon to crush most of the potatoes into the broth. Stir in the peas and continue to cook until the peas are just cooked through, around 5 more minutes. Season with more salt and pepper to taste.
Serve sprinkled with chopped cilantro, accompanied by rice and/or naan or chapati.

Roasted Mustard Potatoes and London Broil

23 Jul

I had picked up a small bag of potatoes at tjs and was planning on either roasting them or mashing them. Then i remembered I had pinned some yummy looking potato recipes, so I decided to give one of them a try. They came out super yummy! A nice change from mashed potatoes! I served them with London broil and corn on the cob. The corn didn’t make it to the picture unfortunately! I added the marinade recipe below it was delicious!


Roasted Mustard Potatoes
adapted from cinnamonspiceandeverythingnice

3 tablespoons extra-virgin olive oil, plus more for greasing pan
1/2 cup dijon mustard (regular or whole-grain)
2 tablespoons butter, melted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
3 garlic cloves, minced
1 tablespoon dried oregano
2 tablespoons grated Parmesan cheese
1 teaspoon sea or kosher salt and fresh ground black pepper
5 cups potatoes, cut into 3/4 inch cubes

Preheat oven to 425 degrees F. Lightly grease a large, rimmed, thin baking sheet with olive oil.
Whisk mustard, olive oil, butter, lemon juice, zest garlic, oregano, parmesan, salt and a few turns or pinches of black pepper. Add cubed potatoes and toss well.
Spread out on baking sheet and bake until crusty and golden brown – they can take anywhere from 30 minutes to an hour depending on how well done you like them and how big you cut your potatoes, check every 10 minutes starting around the 30 minute mark.

London broil marinade
adapted from epicurious

4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil (I used less)

Roasted Potatoes, Chicken Sausage and Peppers

23 Jun

I think I’ve mentioned that I wasn’t a fan of sausage. I even gave chicken sausage a try, and it was eh ok. I decided to give it one last try. I found this recipe on skinnytaste usually recipes from that site come out really good. This one didn’t disappoint either. Luckily I had potatoes from our fresh box to use up too! Yum. I’d definitely eat chicken sausage this way again. I served mine up with an egg 🙂


Roasted Potatoes, Chicken Sausage and Peppers
adapted from Skinnytaste

1.5 lb (about 3 large) potatoes, russet or new
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray
1 lb Italian chicken sausage cut each link into 6-7 slices


Cut the potatoes into small 1″ x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes.

Use a spoon to toss so nothing sticks or burns.

Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don’t burn.

Chicken with crockpot spinach potatoes

6 Nov

This was our last meal before we lost power during the hurricane. The chicken was pretty good. I think I would have liked it better with a different cheese something with more flavor. The potatoes were a little too spinachy for me!


Grilled Chicken with Spinach and Melted Mozzarella
adapted from skinny taste

1lb thin sliced chicken breasts
salt and pepper to taste
1 tsp olive oil
3 cloves garlic, crushed
10 oz frozen spinach, drained (I used fresh)
3 oz shredded part skim mozzarella
1/2 cup roasted red pepper, sliced in strips (packed in water)
olive oil spray


Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill with oil or grill outside on a gas grill. Cook chicken on the grill until no longer pink, careful not to overcook or you’ll have dry chicken.

Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.

When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.

Cheesy Spinach Mashed Potatoes (Slow Cooked)
adapted from momswithcrockpots

1 (10 ounce) package frozen chopped spinach
6 potatoes, peeled and chopped
½ cup Chicken Broth
½ cup butter
1 cup greek yogurt
1 tablespoon chopped onion
1 teaspoon salt
1 cup shredded Cheddar cheese

In a large crockpot place potatoes and cover them with ½ cup of broth, spinach (undrained), butter, onion, and salt.
Cook on low for 6 – 7 hours or high for 3 hours.
Mash potatoes in a large bowl or right in the crockpot.
Stir in Greek yogurt
Transfer to a large casserole dish. Top with Cheddar cheese.
Place under broiler until cheese is bubbly about 5 minutes

Creamy Lemon Basil Potato Salad

17 Aug

I threw some BBQ chicken in the crockpot earlier this week. And i had potatoes and green beans from the csa some decided a potato salad sounded good. This one was a bit different than the traditional potato salad. It was ok, but we decided we like the traditional better! I sautéed the green beans with a little garlic.


Creamy Lemon Basil Potato Salad
adapted from pioneer woman

2.5-3lbs Potatoes
2 whole Lemons, Juiced
3 Tablespoons Olive Oil
1/2 cup Mayonnaise
Salt And Pepper, to taste
1 Tablespoon Prepared Pesto
1/4 cup Pine Nuts
Small Basil Leaves

Boil potatoes in lightly salted water until fork tender. Drain, cut in equal size pieces, then place in a bowl.
Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.
Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you’d like.
Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.
Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.

Tuna steaks, wasabi mashed potatoes, roasted broccoli, & beet chips

17 Jul

I had some broccoli, beets, and potatoes to use up from the csa. We hadn’t had tuna in awhile so I seasoned up some tuna steaks and put them on the grill pan about 90 seconds per side. The beet chips didn’t warrant a picture. We were not fans at all! I boiled up the potatoes skin on, added some milk, salt and 1-2Tbl of wasabi paste…Yum! Here’s what I did with the broccoli


roasted broccoli
adapted from amateur gourmet

Put the broccoli florets on a cookie sheet. Toss with olive oil, salt and pepper. add 3-4 garlic cloves that are peeled and sliced and toss them in too. Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

When it’s done, take it out of the oven, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add freshly grated Parmesan cheese.

baked eggs with cheddar and potatoes

6 Feb


today included a trip to trader joes – and during that trip i bought a bag of red-skinned potatoes.   most days i don’t have a plan for dinner — might have a general idea – but today my thoughts ranged from shrimp to pasta  to gnocchi to nothing 🙂  i subscribe to a ton of cooking blogs and came across a recipe that looked interesting.. after emailing the husband to find out if he was ok with it for dinner and he was… this came out really good — next time i’ll definitely add bacon and some bell peppers…   i did overcook the eggs a bit – but it was still good!  sorry no picture — it looked like a big pile of slop on the plate 🙂 and i didnt think to take a picture in the skillet! sorry


Baked Eggs with Cheddar and Potatoes

adapted from foodnetwork


  • 3 tablespoons butter
  • 1 1/2 pounds red-skinned potatoes, diced
  • 1 onion diced
  • 2 large cloves garlic, minced
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 4 large eggs
  • 1 cup extra-sharp cheddar, shredded (about 4 ounces)


Preheat the oven to 400 degrees F.

Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and onions and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the garlic, salt, and pepper, and remove from the heat.

Push the potatoes aside to make 2 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.


gorgonzola tenderloin steaks, roasted potatoes, & caesar salad

29 Mar

i watched rachael ray make these steaks on her 30 minute meal show last week and thought to myself – YUM-O!  i modified the recipe slightly based on what i had in the house.  i served them with some roasted tri-color potatoes from tj’s and dole light caesar salad.    the end result is DELICIOUS!!




  • Salt
  • evoo
  • Freshly ground black pepper
  • 4 tenderloin steaks about 1 1/4-inch thick  (i used 5)
  • 2 scallions, whites and greens
  • 8 to 10 fresh sage leaves  (i didnt have any so i sprinkled some dry sage instead)
  • A handful flat-leaf parsley  (left this out)
  • 1 cup Gorgonzola crumbles


Preheat oven to 450 degrees F.

Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.

Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.

heat a skillet over high heat. Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it.

Turn the oven off. Top the meat with the gorgonzola and transfer the skillet to the oven. Let the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.