Roasted Potatoes with Thyme

I found this recipe several years ago in my Vegetarian Times cookbook.  It's hardly an actual recipe, because all you do is toss some potatoes with olive oil, add some salt & pepper and fresh thyme, and bake.  What could be simpler?

But, of course, simple does not mean boring, and these potatoes are really really good.  We all love them, and they are a Passover tradition around here.  I decided the menu needed simplified years ago.  We have leg of lamb, these potatoes, peas, and unleavened bread.  We might have some pickles and olives and sometimes a salad - depending on who's coming and what they want to bring - but the main meal is just really simple, and it's just perfect that way.

Roasted Potatoes with Thyme
adapted from Vegetarian Times

Ingredients:

• Red Potatoes
• Olive Oil
• Salt & Pepper
• Fresh Thyme

Directions:

1. Preheat oven to 375°
2. Toss potatoes and olive oil together (1 T oil for each pound of potatoes) in baking dish
3. Add salt and pepper and then top with sprigs of fresh thyme (about 8 sprigs per pound of potatoes)
4. Cover baking dish and bake potatoes for 45 minutes (or longer), giving the dish a shake a couple times during baking.
5. Cool slightly and serve.

The small red potatoes are best, but if you use bigger ones they'll still taste good.  They may just take longer to bake, and you will probably want to cut them in half to serve.  The oven temperature can be adjusted.  For instance, I bake the lamb at 325°, and I just bake the potatoes right alongside it.  And, the longer these bake, the better they seem to get.  The potatoes almost melt in your mouth, and they're really good mashed slightly with a fork and drizzled with some of the flavored oil from the bottom of the pan.

I could not find this actual recipe on the Vegetarian Times site when I searched, but I did find a couple more recipes that look pretty good - these Salt & Vinegar Roasted Potatoes and these Garlicky Mashed Sweet Potatoes.

Peggy's Original Veggie Kablooie!!!

My friend Peggy has been making this incredibly tasty and addicting stuff we call Veggie Kablooie for a while now.  It's always a big hit at potlucks, and everyone looks forward to it.  She posted the recipe a while back, and I meant to share then, but somehow I just never got around to it.  I even made my own batch of Veggie Kablooie from the recipe.  It was good, but not as good as Peggy's.  (Now you know, Peggy)

Then last night Peggy posted something on Facebook asking if she should make Veggie Kablooie for the Barn Party this weekend, and I was reminded that I never posted this.  I don't get to go to the Barn Party - since it's in Wisconsin, and I'm in Indiana - so I won't get to have any Veggie Kablooie, but I can finally get around to sharing the recipe.  Seriously, you have to try this stuff.  So good!

Posted by permission:

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This recipe evolved over a year or so until it became what it is. It's something that is welcomed with open arms (hands and mouths!) whenever I bring it to a party.

What is it??? It's good for you! Well, it must be since it is filled with vegetables! It's a snacker's delight!  It's vegetables that went.....
Kablooie!!!!!

Many of my friends have asked me for my recipe and I have given them a print out from my computer. No one has ever gotten back to me to say they made it and it's just as good as mine... or even told me they made it. So I can't say this recipe has been tested by anyone but myself, and I actually never really measure anything when I make this. I just kinda go by what looks right.
 

This is what you need for Peggy's Original Veggie Kablooie:

• A food processor

• 2 parts broccoli
• 2 parts cauliflower
• 2 parts carrot
• 1 part radish, the ones with the greens on top are the best.
• 1 part onion--yellow, white, or, for color use the purple ones
• 1 part green pepper (optional- I think it adds a brightness to the Kablooie)
• 1 part shredded mild cheddar cheese
• enough Kraft Peppercorn Ranch dressing to moisten
• 1 or more bags of Fritos Scoops (not pictured here)

Directions:

Take all the veggies and grind them up, add enough dressing to moisten, add the cheese no more than 4 hours before serving. Eat with Fritos Scoops (best), or other chips or coin shaped carrots. or scoop-cut bell peppers or other scooplike things.. NOT celery! You will ruin it with celery!

You can also stuff pita pockets, or eat it like coleslaw!

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For a complete picture tutorial, visit What!!!! You've NEVER heard of Veggie Kablooie?????

Southwestern Hummus

I only recently discovered hummus. Well, in the last few years anyway.  I'm not sure why I never tried it before that, but I'm crazy about it now.  Of course, the best hummus is the kind you make at home, and this recipe for Really Smooth Hummus is my favorite.  I love it with with pita chips and celery especially.

But sometimes (OK, a lot of the time) I just have to try something new.  I had pinned this recipe on Pinterest, and when my friend Jennifer asked me to bring an appetizer when we went over to their house for dinner, I had the perfect opportunity to try it.  (Note: when trying new recipes, it's always good to try them when you're taking food to share with lots of people.  That way, if it's not good, you don't have to eat it all yourself.  And if it is good, everyone thinks you're a great cook.  It's a win-win situation, really.)

This was definitely a win!  This recipe is one of my new favorites.  It's a variation on the traditional hummus, made with Great Northern beans and southwestern spices, and it is yummy and so smooth.  The Great Northern beans blend up so nicely, and this comes together quickly and easily.

Southwestern Hummus
from an Aldi recipe

Ingredients:

• 2 15.5-ounce cans Great Northern beans, drained and rinsed
• Zest of 1 lime
• Juice of 1 lime (about 1/4 cup)
• 1/4 tsp each - garlic powder, onion powder, cumin, paprika, chili powder, salt, black pepper
• 1 T chopped cilantro
• 1/4 cup olive oil
• Garnish:
  1/2 Roma tomato, diced
  1 tsp chopped cilantro
  1 tsp. olive oil

Directions:

1. In a food processor, combine all ingredients except garnish and process until smooth, 1 to 1-1/2 minutes. Transfer hummus to a serving bowl.
2. In a small bowl, combine garnish ingredients and place on top of hummus. Serve with vegetables.

This would probably also be good with tortilla chips or maybe pita, but the veggies were perfect.  I especially loved it with the red pepper, celery, and broccoli.  It looked pretty, too!  Of course, I won't always put together an entire veggie tray when I make this, but it was a special occasion.

The original recipe called for an entire Roma tomato in the garnish, but 1/2 was enough.  I guess it depends on the size of your tomato.  This hummus would be good on its own, but that garnish adds a touch of freshness and makes it really special.  A bit of finely diced jalapeno might be nice, too - if you're feeding people who like a little spice.

The consensus is that this recipe is a keeper.  I'll definitely be making it again. 

When to Buy Organic

I admit - I think I should be buying organic fruits and vegetables, but I just can't bring myself to pay the cost difference.  Is it important to only buy organic?  Or are there certain fruits and vegetables that don't matter so much if they're organic or not?  I really don't know, so when I saw this on Facebook this evening, I thought it would be worth holding onto.  It's a list of the fruits and vegetables that you really should buy organic, along with a list of 15 fruits and vegetables that are lowest in pesticides and safest to purchase conventionally.
 

The list is designed to be printed out so you can carry it with you to the grocery store and have a handy reference.  It doesn't list everything, but it's a good start.  I can tell by looking at the list that I am buying some of the worst ones and should definitely look into switching to organic, but it's nice to see some of my favorites on the other side, too - so I can just concentrate on fixing the bad ones first.

Here's a list of 45 popular fruits and veggies, ranked from highest to lowest amounts of pesticide residue, if you'd like some more information.

Related articles

• The Most Pesticide-Laden Produce, And Healthier Alternatives

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• The 15 Fruits And Veggies Least Contaminated By Pesticides

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• Pesticides Lurk in Fruits & Veggies (Infographic)

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Find the Freshest Fruits and Vegetables

This looks like a really handy resource.  Use the Seasonal Ingredient Map at Epicurious to find out what's in season where you are.  Simply choose the month and click on your state.  Being in Wisconsin, I'm not able to find anything right now, but if you live in one of the southern states you're in luck!  In Louisiana, arugula, beets, broccoli, carrots, cauliflower, fennel, lettuce, radishes, spinach, and turnips are all in season.

Me, I'll just have to wait - for both the garden and the farmer's market.

Epicurious also gives ingredient descriptions, shopping guides, recipes, and tips to help you get the most of your fresh ingredients.

Hearty Soup

This soup is so good!

Hearty Soup

Ingredients

• 1 lb. lean hamburger or ground turkey
• 12 oz. diced potatoes
• 1/2 c. each carrots, celery & onions, chopped
• 4 oz. rice
• 4 tsp. butter or margarine
• 1-28 oz. can tomatoes, quartered, w/ juice
• 1/2 large head cabbage, cut into wedges
• 1-1/2 quarts water
• 2 tsp. salt
• 1/2 tsp. pepper

Directions

1. In margarine, sauté cooked hamburger, carrots, celery, onion and rice until vegetables are tender.
2. Add remaining ingredients.
3. Simmer 3 to 4 hours

Serve with biscuits - made with half whole wheat flour.  

For best results, make this soup they day before you want to serve it. Refrigerate it overnight and reheat the next day - it's better that way and continues to improve every time you reheat it!

Measurement tip: 1 lb. diced potatoes = about 4 cups.  So for the 12 oz. needed in this recipe, you will need 3 cups.

Pasta Salad

I got this recipe from my mother-in-law several years ago. Like she said - it's really good! Especially for a cool summer meal.

(Yes, I know that it's already Fall, but I've been putting off the posting of this recipe - just bookmark it and save it for next summer.)

Pasta Salad

Ingredients:

• 5-6 cups cooked pasta
• 2 medium carrots, sliced or shredded
• 2 small zucchini, thinly sliced
• 4 green onions
• 1/2 white onion, sliced in quarters
• 1 tomato, cubed
• 2 bunches broccoli cut up small (2 cups)
• 1/2 can sliced olives
• 1/2 green pepper, diced
• 1/2 cup Parmesan cheese
• 2/3 cup salad dressing (Italian)

Directions:
Mix all ingredients, chill, and serve.

While it's best with fresh vegetables, I have used canned tomatoes and frozen broccoli in this, and it turns out just fine.  I always use Italian salad dressing, but it could be made with whatever kind you like, perhaps Ranch - whatever you like.  It makes a lot, so I usually have to store it in a 4-quart or 5-quart ice cream bucket because I don't have any other containers big enough.  Love those ice cream buckets for everything!
 

Vegetable Oven Pancake

I posted a recipe a while back for a Puffed Oven Pancake we really liked.  I served it with fried apples and thought of it as breakfast or dessert or 'breakfast for dinner'.  It never occurred to me to try vegetables or that it could be a main dish - until I saw this recipe, and then I just had to try it.  We had this for dinner one night last week.

Vegetable Oven Pancake

Ingredients:

• 2 T butter
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1/2 teaspoon salt, divided
• 2 cups fresh broccoli florets
• 1 cup chopped green pepper
• 1 cup chopped tomato
• 1/2 cup chopped red onion
• 2 tablespoons water
• 1/8 teaspoon pepper
• 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions:

1. Place butter in a 9-in. pie plate or cast iron skillet; heat in a 450° oven until melted. Carefully tilt pan to coat bottom and sides. In a large bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14-16 minutes or until puffed around the edges and golden brown.
2. Meanwhile, in a large skillet, cook the broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well. Add pepper and remaining salt.
3. Sprinkle 1/2 cup cheese over pancake; top with vegetables and remaining cheese. Bake 3-4 minutes longer or until cheese is melted. Cut into four wedges; serve immediately. Yield: 4 servings.

recipe from Taste of Home

Of course, this is just the basic recipe.  The lady who submitted the recipe to Taste of Home said that they like to vary the vegetables depending on what's in season, so...

I used 1/2 a medium onion, 1 green pepper, 2 cups chopped zucchini, 2 handfuls chopped chard, and 3 Roma tomatoes - all things chopped, whether I said so or not.  Everything but the onion came straight out of my garden!  Instead of cooking the vegetables in water, I sauteed everything in a little olive oil starting with the onion and pepper, and then adding the zucchini and chard and finally the tomatoes when everything else was mostly cooked.

4 servings?  Really?  Jeffrey and I ate the whole thing ourselves.  We really liked it.  I thought maybe it had too much cheese, but Jeffrey thought it was just right.  Next time I want to add a touch more salt to the vegetables, and even though it says to cut into wedges and serve immediately, I think it needs to sit for a few minutes when you take it out of the oven, so the cheese can set up a bit.  Other than that - perfect!  I will definitely be making this again.
 

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Chard Mashed Potatoes

Image via WikipediaI was talking to a friend this past weekend, and she was looking for some new ways to use some of the chard from her garden.  I mentioned these mashed potatoes because this is one of my favorite chard recipes.

Chard Mashed Potatoes

• 2 1/2 to 3 lbs. russet potatoes, scrubbed
• 2 to 3 tsp. salt
• 1 large bunch Swiss chard
• 1 Tbs. olive oil
• 1 clove garlic, minced
• 1/2 to 3/4 cup hot milk or half-and-half
• 2 to 3 Tbs. unsalted butter, room temperature
• Freshly grated Parmesan cheese, for garnish, optional

1. Peel potatoes, leaving some skin on each. Cut potatoes into large chunks, and place them in medium pot with enough cold water to cover. Add 2 tsp. salt, and bring to a boil. Reduce heat slightly and boil until potatoes are tender, about 12 minutes.
2. Meanwhile, rinse chard well. Remove and discard stems and chop leaves coarsely. In large skillet, heat oil over medium heat. Stir in chard and garlic. Cover pan, and cook, until wilted and tender, stirring occasionally, 3 to 4 minutes. Remove from heat.
3. When potatoes are done, drain and add milk and butter. Mash potatoes, leaving them slightly lumpy, adding salt and pepper to taste. Stir in chard and serve, garnished with Parmesan if desired.

So good!  Hopefully I'll have enough chard from my own garden to make this soon.  I cut a few small leaves yesterday, enough to make a really yummy pasta dish for lunch - chard sauteed in olive oil w/ sliced green onions and minced garlic, sea salt and fresh ground pepper, then tossed with pasta and topped with Parmesan. Yum!  But my chard is going to have to grow a bit before I have any more, and the bunnies are going to have to leave it alone!
 

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Grilling Some Potatoes

When we grill, I usually peel and slice some potatoes, add some sliced onion, drizzle with olive oil, sprinkle with salt and pepper, and wrap them up in foil. They're easy to cook on the grill and turn out so yummy.  These Barbecued Baked Potatoes take a little more work, especially for the griller, but they are definitely worth it - and the sauce is really good!

Barbecued Baked Potatoes

• 4 large potatoes, scrubbed not peeled
• Salt & Pepper
• Paprika
• 1/2 cup melted butter

Parboil potatoes 10 min. in their skins.  Quarter potatoes lengthwise.  Brush with mixture of butter, paprika, salt & pepper on all surfaces.  Grill potatoes for 15 minutes or so, basting frequently with remaining butter.

For sauce, combine:

• 1 cup sour cream
• 1 tsp. red wine vinegar
• 1tsp. sugar
• 1 tsp. mustard powder
• 1 tsp. celery salt
• 1 tsp. fresh herbs

Serve with potatoes.

It's been a while since we had these, so I'm thinking we need to have them next time we grill. 

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Using My Garden Produce

I had some beautiful red peppers from my garden this year. Adding them to my zucchini was not only yummy, but pretty, too!

• Saute sliced onion and sliced red pepper in olive oil. 
• Add sliced zucchini and cook until done.  
• Season with salt and pepper to taste. 

The next day I was looking for something for lunch, had a bit of the zucchini left, some roast beef that needed used, and some chard from the garden...


With the leftovers:

• Cook sliced chard (7 leaves or so) in olive oil until done.  Season with salt and pepper. 
• Slice roast beef and add to skillet; heat through. 
• Add zucchini mixture and cook until heated, stirring frequently. 
• Sprinkle with feta cheese.

Yum! 

I tried making the zucchini, chard and roast beef for dinner one night by slicing uncooked beef and cooking that in olive oil with the onion and pepper then adding the zucchini and chard - but I didn't like it as well.  The peppers and onions didn't cook the same way or something.

I've still got chard in the garden, but everything else is finished, so I'll have to wait until next summer to make this again.  Posting this now so I don't forget!

Ratatouille

I've got lots of zucchini and peppers from the garden, and I bought some eggplant from the Farmers' Market this week so I could make this. And it is so good.

Ratatouille

Ingredients:

• 1/2 cup olive oil
• 1 large onion, diced
• 1 large garlic clove, minced
• 1 medium eggplant, cut in 1-inch pieces
• 1 large green pepper, cut in 1-inch pieces
• 3 medium zucchini, cut in 1-inch-thick slices
• 1/2 cup water
• 1 T salt
• 2 t. oregano leaves
• 1 t. sugar
• 1 can diced tomatoes

Directions:

1. In 6-quart Dutch oven or saucepot over medium heat, cook onion and garlic in hot olive oil until tender, about 10 minutes, stirring occasionally.
2. Add eggplant and the green pepper; cook for 5 minutes, stirring frequently.
3. Stir in zucchini, water, salt, oregano and sugar; heat to boiling.  Reduce heat to medium-low and cook 10 minutes.
4. Stir in tomatoes and cook for an additional 20 minutes or until vegetables are tender, stirring occasionally.  Serve hot or follow step 5.
5. Cover vegetable mixture and refrigerate to serve cold later.

The original recipe actually said to cut the garlic clove in half and then discard it prior to adding the eggplant and green pepper.  Not a chance.  I just minced it and left it in.  Also, I used one large zucchini and substituted the can of diced tomatoes for the 2 fresh tomatoes (cut in wedges and added at the very end) called for in the original recipe.  My tomatoes are just now starting to ripen, so I didn't have any to use yet.

I let this cool down to refrigerate for tomorrow.  I'm trying to decide whether I should heat it back up or serve it cold.  I couldn't help myself and ate some when it was lukewarm, and that seemed like the perfect temperature.  What do you think - hot or cold?

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A Dip Recipe or Three

I made the first dip yesterday. The other two recipes I found on my yogurt container and on the Triscuit box. I haven't tried them yet, but they sound really good. I'm saving them here so I can throw the Triscuit box and the foil from the top of the yogurt away.

Cajun Tuna Spread

• 3 ounces of cream cheese, softened
• 3 T. mayonnaise or salad dressing
• 1 t. paprika
• 1/4 t. ground black pepper
• 1/8 t. garlic powder or 1 clove garlic, minced
• 1/8 t. ground red pepper
• 1 6-1/2-ounce can tuna, drained and broken into chunks
• 1/4 cup finely chopped red or green sweet pepper
• 2 T. thinly sliced green onion (1)

In a small mixing bowl beat cream cheese, mayonnaise or salad dressing, paprika, black pepper, garlic powder or garlic, and ground red pepper until well combined. Stir in the tuna, sweet pepper, and green onion. Cover; chill for 3 to 24 hours. Serve with crackers. Makes 1-1/2 cups.

from the Better Homes and Gardens New Cookbook

The recipe says to use an electric mixer to beat the cream cheese, salad dressing and spices, but I just used a mixing spoon. It seemed to work fine. Also, I didn't have any green onions so I just used some chopped yellow onion. Really good with Triscuits and Wheat Thins.

This recipe came off the Triscuit box:

Creamy Spinach & Red Pepper Dip

• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 4 oz. (1/2 of 8 oz. pkg.) cream cheese or 1/3 less fat Neufchatel cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/3 cup chopped roasted red peppers

Mix all ingredients; cover. Refrigerate several hours or until chilled. Makes 1-1/2 cups.

more dip recipes from Triscuit

Image by bcymet via Flickr

This one came from Dannon:

Creamy Salsa Dip

• 2 cups Dannon All Natural Plain Yogurt
• 1 cup salsa
• 3-1/2 T. chopped fresh cilantro
• 1 t. sea salt

In bowl, combine all ingredients and mix well. Cover and keep refrigerated until ready to use.

more dip recipes from Dannon

I think all of these would be really good with either crackers or cut up veggies.

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Roasted Zucchini

I must try this! As seen on The View:

Roasted Zucchini

• 4 medium-large zucchini
• extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Pre-heat oven to 400 degrees F. Begin by slicing the zucchini into medium-thick discs. Lay out on a roasting sheet tray and drizzle with olive oil and season with salt and pepper. Roast in the oven for 12-15 minutes until slightly caramelized and just tender

Time: 25 minutes; Yield: serves 2-3.

He threw some onions on, too on the show. I'm definitely going with the onions.

Stir Fry

Stir fry is one of our favorite meals. I usually just use frozen stir fry vegetables, so it's really easy to make, too.

Chicken Stir Fry

Combine:

• 1 clove garlic
• 1 tsp. cornstarch
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 2 T. soy sauce
• 1 T. oil
• and add 2 boneless skinless chicken breasts, cut into bite-size pieces

1. Marinate for at least 30 minutes.
2. Heat a little oil in large skillet; add marinated chicken and cook, stirring occasionally, about 5 minutes or until cooked.
3. Add stir fry vegetables - 2 16-oz. packages, 1/2 of a 64-oz. package like the one from Birds Eye, or at least 4 cups of cut up fresh vegetables. Cook until frozen vegetables are hot or until fresh vegetables are crisp tender.
4. Add sauce* and heat through. Serve with rice and chow mein noodles, and pass the soy sauce.

* Sauce:
The Birds Eye Stir Fry has included sauce packets, but if you need sauce, combine:

• 1 tsp. cornstarch
• 1/4 tsp. sugar
• 1 T. soy sauce
• 1/4 c. cold water

You can do just about anything you want with this. I picked the first zucchini from my garden Friday, and I had a green pepper that needed used. So, I cut those up and added them when the chicken was just cooked. I cooked the chicken, zucchini, and peppers, (and a little onion) for a couple minutes, and then I added the frozen vegetables (not quite 1/2 a package of the Birds Eye because I had used extra the last time) and cooked until everything was hot, then added the sauce that came with the frozen vegetables. It turned out so well that I'm thinking I need to start using more fresh vegetables in my stir fry!

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