Made this the other night and it worked well. Everyone liked it except Kendra, our potato and cheese hater. Definitely want to keep this in mind for future really easy meals.
Enchilada Hash Browns
1 Tbsp of vegitable oil
grated potatos (or a bag of frozen hash browns)
1 lb browned ground beef with the fat drained
1 can black beans, drained and rinsed
1 can red enchilada sauce
a cup or two grated cheddar cheese
Heat oil in a large deep skillet, and tilt the pan so the oil covers the bottom. Add the hash browns and cook until golden, then flip them. Spread the ground beef evenly on top the hash browns, same with the beans, then pour the sauce evenly over them. Top with the cheese and cover. Cook until the cheese is melted and then serve.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Tuesday, December 22, 2009
Friday, December 18, 2009
Latkes!
Tomorrow is the last day of Hanukkah. We made latkes today! This recipe is for a small batch, because then they all cook before the oil burns. This amount made 10 small latkes (about the size of coasters).
We used:
3 potatoes
1 onion
1 egg
1 Tbsp flour
1/2 tsp salt
a dash of black pepper
enough canola oil to put 3/4 inch in the bottom of a deep skillet/frying pan
Shred the potatoes and onions. You can use a food processor, as I did, or a potato peeler, which takes hours and hours.
Put the shredded potatoes and onions into a clean tea towel and squeeze as much liquid as possible out of them. The best latkes start with the driest potato and onion shreds. Don't skip this step like I did a couple years ago; it will make the whole process easier, safer, and tastier.
Put your drier potato and onion shreds into a mixing bowl. Stir in the egg, flour, salt, and pepper. Mix it well.
Heat your skillet. Pour canola oil in to a level of about 3/4 inch. Turn the burner to about the lowest possible on a gas stove, or maybe a low medium on an electric stove. Wait a couple minutes for the oil to get hot.
Use about a handful of the mixture to form each flattish, roundish latke. Use a metal or wooden slotted spoon to carefully lower each latke into the pan. You can put a few latkes in at once, as long as there is room between them. Let them cook in the oil for a couple of minutes until the bottoms are brown. Carefully flip each latke over to cook the other side. When both sides are cooked, carefully remove the latke from the oil and set to cool on butcher paper (or a brown paper bag, or newspaper, whatever you have).
Let the latkes cool for at least 5 minutes, but then eat them pretty soon because they are best fresh. Eat them plain or serve with applesauce, sour cream, or jam.
Happy Hannukah!
We used:
3 potatoes
1 onion
1 egg
1 Tbsp flour
1/2 tsp salt
a dash of black pepper
enough canola oil to put 3/4 inch in the bottom of a deep skillet/frying pan
Shred the potatoes and onions. You can use a food processor, as I did, or a potato peeler, which takes hours and hours.
Put the shredded potatoes and onions into a clean tea towel and squeeze as much liquid as possible out of them. The best latkes start with the driest potato and onion shreds. Don't skip this step like I did a couple years ago; it will make the whole process easier, safer, and tastier.
Put your drier potato and onion shreds into a mixing bowl. Stir in the egg, flour, salt, and pepper. Mix it well.
Heat your skillet. Pour canola oil in to a level of about 3/4 inch. Turn the burner to about the lowest possible on a gas stove, or maybe a low medium on an electric stove. Wait a couple minutes for the oil to get hot.
Use about a handful of the mixture to form each flattish, roundish latke. Use a metal or wooden slotted spoon to carefully lower each latke into the pan. You can put a few latkes in at once, as long as there is room between them. Let them cook in the oil for a couple of minutes until the bottoms are brown. Carefully flip each latke over to cook the other side. When both sides are cooked, carefully remove the latke from the oil and set to cool on butcher paper (or a brown paper bag, or newspaper, whatever you have).
Let the latkes cool for at least 5 minutes, but then eat them pretty soon because they are best fresh. Eat them plain or serve with applesauce, sour cream, or jam.
Happy Hannukah!
Monday, November 16, 2009
Orange Soda Pot Roast and Parmesan Encrusted Potatoes
I decided to make an effort for Sunday dinner this week. I've been blowing it off far too often.
Orange Soda Pot Roast
1 2 lb frozen roast
2 large onions
2 cans orange soda (not diet)
2 Cinnamon sticks
1 teaspoon whole cloves
salt
Place roast in crock pot. Pour soda over the roast and add cinnamon, onions, and cloves. Sprinkle roast with salt. Cook on low for 6-8 hours. The cloves are easier to handle later if you use a tea infuser.
When the roast was finished I used the liquid that was left to make a simple gravy. Just boil liquid in a medium sauce pan. Dissolve 2 tbs cornstarch in 1/3 cup cold water and then mix them together. Reduce heat and simmer until it has thickened.
Parmesan Encrusted Potatoes
6 medium potatoes, washed and cubed
3/4 cup grated Parmesan
1 tbs salt
1 tbs granulated garlic
1 tbs granulated onion
Combine all ingredients except potatoes in a bowl that has a tight lid. Shake to mix it all together. Add potatoes a cup or two at a time and shake the bowl to completely cover them. Place on a couple of baking pans and bake at 350F for 40 or so min.
I loved these potatoes. The roast was only so so. I only cooked it 6 hours, and I think 7 or 8 would have made it more fall apart tender. I love that I don't have to remember to thaw the roast first. :)
Orange Soda Pot Roast
1 2 lb frozen roast
2 large onions
2 cans orange soda (not diet)
2 Cinnamon sticks
1 teaspoon whole cloves
salt
Place roast in crock pot. Pour soda over the roast and add cinnamon, onions, and cloves. Sprinkle roast with salt. Cook on low for 6-8 hours. The cloves are easier to handle later if you use a tea infuser.
When the roast was finished I used the liquid that was left to make a simple gravy. Just boil liquid in a medium sauce pan. Dissolve 2 tbs cornstarch in 1/3 cup cold water and then mix them together. Reduce heat and simmer until it has thickened.
Parmesan Encrusted Potatoes
6 medium potatoes, washed and cubed
3/4 cup grated Parmesan
1 tbs salt
1 tbs granulated garlic
1 tbs granulated onion
Combine all ingredients except potatoes in a bowl that has a tight lid. Shake to mix it all together. Add potatoes a cup or two at a time and shake the bowl to completely cover them. Place on a couple of baking pans and bake at 350F for 40 or so min.
I loved these potatoes. The roast was only so so. I only cooked it 6 hours, and I think 7 or 8 would have made it more fall apart tender. I love that I don't have to remember to thaw the roast first. :)
Wednesday, November 11, 2009
Tonights Dinner
Potato Bacon Cassarole
1 1/2 large onions
1 tbs olive oil
3 cups water
chicken bouillon
Some cornstarch
12 slices precooked bacon
5 large potatoes
Parmesan cheese
Heat olive oil in large skillet. Dice onions. Cook onions in skillet with oil until soft and starting to brown. Meanwhile, boil water and bouillon. Mix cornstarch with a little cold water and add to boiling chicken broth while stirring. Reduce heat and add caramelized onions. Simmer until thickened. Slice potatoes nice and thin. Spread a thin layer of the chicken/onion gravy on the bottom of a retangular baking dish. Put a layer of potatoes in the pan. Spread another layer of gravy on the potatoes. Tear a few slices of bacon into pieces and spread evenly. Sprinkle Parmesan cheese over it. Repeat this process a few times until it is at the desired thickness. Last layer of potatoes, sprinkle Parmesan directly on top. Cover with foil and bake @350F for 45 min. Remove foil and bake another 15 min. Let sit a few minutes and then serve.
I've got kind of mixed feelings about this meal. Jana really liked it, as did Erika. I thought it was ok. Kendra doesn't like potatoes, so this was a no go for her. Beckra said it was so-so (in spanish, no less). If I do it again, I'd like to make some changes. The potatoes would be better peeled, I think, but that adds prep time. I'd like to make it creamier without added a lot of calories. Maybe use a skim-milk-based sauce instead of the basic gravy. If anyone has ideas, I'd be happy to hear it. :)
1 1/2 large onions
1 tbs olive oil
3 cups water
chicken bouillon
Some cornstarch
12 slices precooked bacon
5 large potatoes
Parmesan cheese
Heat olive oil in large skillet. Dice onions. Cook onions in skillet with oil until soft and starting to brown. Meanwhile, boil water and bouillon. Mix cornstarch with a little cold water and add to boiling chicken broth while stirring. Reduce heat and add caramelized onions. Simmer until thickened. Slice potatoes nice and thin. Spread a thin layer of the chicken/onion gravy on the bottom of a retangular baking dish. Put a layer of potatoes in the pan. Spread another layer of gravy on the potatoes. Tear a few slices of bacon into pieces and spread evenly. Sprinkle Parmesan cheese over it. Repeat this process a few times until it is at the desired thickness. Last layer of potatoes, sprinkle Parmesan directly on top. Cover with foil and bake @350F for 45 min. Remove foil and bake another 15 min. Let sit a few minutes and then serve.
I've got kind of mixed feelings about this meal. Jana really liked it, as did Erika. I thought it was ok. Kendra doesn't like potatoes, so this was a no go for her. Beckra said it was so-so (in spanish, no less). If I do it again, I'd like to make some changes. The potatoes would be better peeled, I think, but that adds prep time. I'd like to make it creamier without added a lot of calories. Maybe use a skim-milk-based sauce instead of the basic gravy. If anyone has ideas, I'd be happy to hear it. :)
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