Category Archives: 11. Vegetables

Mashed Potato Pancakes

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We had just enough leftover mashed potatoes from the night before to make these.  They were really good!

 

Mashed Potato Pancakes

Makes 4 Pancakes

 

1 1/2 – 2 cups leftover mashed potatoes

1 egg

1 tablespoon all-purpose flour

1/8 teaspoon garlic salt, onion powder, paprika

1/3 cup shredded cheese

1/3 cup chopped onions

Sour cream

Fresh chives, chopped

 

I warmed up my potatoes a bit to make them easier to mix in

Combine potatoes, egg, flour, garlic salt, onion powder, paprika, cheese and onions in a bowl

Heat a nonstick skillet over medium heat

Drop potato mixture by spoonfuls until evenly distributed

Using a spatula, flatten each pancake evenly

Cook until bottom is crispy, about 8-10 minutes

Flip each pancake and cook until crispy

Serve topped with sour cream and chives

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Cream Corn

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This corn dish came out so good!  I will be making it again for our Sunday Family Get Together Dinner

 

Cream Corn

Serves 4

 

2 cups corn kernels

1/2 cup heavy cream

1/2 teaspoon salt

1 tablespoon granulated sugar

1/8 teaspoon freshly ground black pepper

1 tablespoon butter

1/2 cup whole milk

1 tablespoon all-purpose flour

2 tablespoons freshly grated Parmesan cheese

 

In a medium saucepan over medium heat, combine corn, cream, salt, sugar, pepper and butter

Whisk together the milk and flour, and stir into the corn mixture

Cook stirring over medium heat until the mixture is thickened, and corn is cooked through

Remove from heat, and stir in the Parmesan cheese until melted

 

 

*To make heavy cream, whisk together 6 tablespoons milk with 3 tablespoons melted butter

Carrot Noodles

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The carrots take a little time to peel but it’s so worth it!

 

Carrot Noodles

Makes 4-6 Servings

 

1 pound carrots

3 tablespoons unsalted butter

1/2 cup minced onion

2 cloves garlic, minced

1/2 cup dry white wine

1 cup heavy cream

1 tablespoon Dijon mustard

Salt and pepper to taste

Dill for garnish

 

Use a vegetable peeler to shave carrots into fettuccine-like strands

Heat butter in a large skillet over medium-high heat; when foam subsides, add onion

Cook and stir for 3 minutes

Add carrot strands, garlic, and wine to the skillet with the onion mixture

Reduce heat to low and cover

Cook, stirring occasionally, about 10 minutes

Add cream to the skillet

Bring the mixture to a boil

Reduce heat, cover, and simmer 5 minutes more

Stir in mustard, salt, and pepper

Sprinkle with dill when serving

Oven Roasted Potatoes 2

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These came out really good.  You have to keep an eye on them and stir often, but they are worth it.

 

Oven Roasted Potatoes

Makes about 4 Servings

 

28oz chunk potatoes, about 4 medium or 3 1/2 cups

3 tablespoons butter, melted

1/2 tablespoon thyme

1/2 tablespoon lemon pepper

1/2 teaspoon each of salt and pepper

2 cloves garlic, minced

 

Preheat oven to 450 degrees

In a bowl large enough to toss potatoes, add melted butter, thyme, lemon pepper, salt and pepper

Toss until well coated

Spread a single layer in greased 2 quart casserole pan

Place in preheated oven

Bake for 12 minutes

Using a flat spatula, scrape and flip potatoes

Bake another 12 minutes

Scrape and flip potatoes, mix in minced garlic

Bake another 12 minutes

 

Enjoy!

Au Gratin Potatoes

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I had never made Au Gratin Potatoes before and they came out pretty good!  Korbyn even had a second helping.

 

Au Gratin Potatoes

Serves 4

 

5 cups of potatoes, sliced into 1/4 inch slices

1/2 teaspoon each of Garlic powder, Salt and pepper

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

2 cups milk

1 1/2 cups shredded cheddar cheese

 

Preheat oven to 400 degrees

Grease a 1 quart casserole dish

In a medium-size saucepan, melt butter over medium heat

Mix in the flour and salt, and stir constantly with a whisk for one minute

Stir in milk

Cook until mixture has thickened

Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds

 

Layer 1/2 of the potatoes into bottom of the prepared casserole dish

Pour a layer of cheese over potatoes, add the remaining potatoes

Season with garlic powder, salt and pepper

Pour remainder of cheese over the potatoes, and cover the dish with greased foil

Greased foil will keep the cheese and potatoes from sticking to it

Bake 1 1/2 hours in the preheated oven

Butternut Squash Stuffed Shells with Cream Sauce

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I had some shells to use up and the rest of the ingredients in the house.  Makes a good veggie dish when you are cooking light.

 

Butternut Squash Stuffed Shells with Cream Sauce

Serves 4

 

2 cups cooked, mashed butternut squash

Large pasta shells, I used about 16

2 teaspoon maple syrup

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

3 tablespoons unsalted butter

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon dried sage or 6 to 8 fresh leaves

1 teaspoon dried rosemary or 1 sprig fresh rosemary

3/4 cup grated parmesan, divided

Fresh sage (for topping)

 

Cook pasta shells according to al dente directions

Mix mashed squash with maple syrup, salt, and nutmeg until thoroughly incorporated

Melt butter in a medium sized pot over medium low heat

Pour in heavy cream, garlic, sage, and rosemary

Reduce heat and continue to cook the sauce without boiling the cream until the cream has thickened slightly, 3 to 4 minutes

Gradually stir in 1/2 cup of parmesan and keep stirring until the cheese is completely melted

Pour 1/4 of the sauce in the bottom of a medium baking dish

Preheat oven to 400˚

Spoon about 2 tablespoons of butternut filling into each pasta shell

Place stuffed pasta shell in the dish and repeat until pasta shells are filled

Pour remaining sauce over the shells and sprinkle with remaining 1/4 cup of parmesan

Return stuffed shells in the oven and bake until sauce starts to bubble and slightly brown, about 10 to 15 minutes

Serve with a sprinkle of fresh sage

 

A beautiful main dish for the vegetarians that also works as a seasonal holiday side, these shells can be prepped in advance making day-of cooking easier.

 

Salt Potatoes

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My sister made these in her Instant Pot when I visited over the Summer.  I found a way to make them on the stove top.  Small potatoes work best for the most flavor!

 

Salt Potatoes

Makes 8 servings

 

3 pounds new white or yellow potatoes, smaller potatoes are best

1 1/2 cups kosher salt

8 tablespoons butter, melted

 

Wash the potatoes and set aside

Fill a large pot with water, at least 3 quarts

Turn burner to medium high heat

Stir in salt until it dissolves and no longer settles on the bottom

Place potatoes in the pot and bring to a boil

Reduce heat and simmer until potatoes are tender but firm, about 15 minutes

While the potatoes are cooking, melt the butter in a small pan over medium heat

Drain potatoes, but do not rinse!!!

Pour melted butter over potatoes and serve immediately

 

“Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The Salt City. Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish.”