Potatoes

Posted on September 5, 2020 by ripe ~ red ~ berries

Who doesn’t love them?

Let me count thy ways…

Fried, baked, mashed…boiled, grilled or shredded –

Breakfast, lunch or dinner… the simple spud always saves the day.

These tasty taters (above) were cut, then sliced, then sauteed in olive oil, over a low heat – slowly…

Slowly, slowly I let them cook – adding a little more olive oil as needed, without drenching/drowning in oil of course – while keeping the fry pan covered, with a lid.

I like to put a lid on the cast iron fry pan while these beauties slowly soften. The lid helps keep in the heat without drying them out. They soften while they cook due to the moisture, but the lid does need to be lifted every now and again to allow the steam to escape and while they are uncovered, be sure to toss them, gently, so each piece cooks evenly…cover again for a little while longer and stir a few more times.

*the time here depends on the type of potato you are using as well as the overall thickness and size of each cut piece

*Once they begin to soften (you’ll notice the potatoes firm consistency changing – softening with each turn…) it’s time to brown them, while crisping them up.

Add a little salt and pepper at this point + maybe a little drizzle of olive oil to help them brown and crisp nicely. Here is where you need to walk the fine line of just enough moisture (to prevent sticking to the pan) and not too much, thus preventing the perfect amount of browning/crisping…keep the heat a little higher at this point – but not so high that you risk burning them…while also keeping the lid off. Let that steam out! (:

Remember to toss them in the fry pan now and again to prevent burning and sticking…

This is also the time to add in some finely chopped onions (the amount depends on the quantity of potatoes – use your judgement – if unsure, go light on the onions) If the onions are added too soon – they burn. Add them too late, and well, they don’t have time to caramelize…

So, at this point the potatoes should be nice and browned and crispy. Let those onions cook just the right amount of time, about five minutes or so.

Remember to toss the onions with the potatoes over medium heat a few times for the perfect match – crispy homefries with caramelized/browned onions.

Finish with whatever fresh herb you have. Parsley, thyme, sage, scallions or chives are a few to consider.

Or skip the herbs if you don’t have any and just add a dollop of ketchup and call it delicious!

Enjoy.

Stay well. Be well.

What’s your favorite way to eat potatoes?

coconut curry with tofu

Posted on August 1, 2014 by ripe ~ red ~ berries

Curry. I like it a lot.

It can be hot or not so hot. It can be red, green or yellow. It can be a paste or a powder. You can serve it with meat (or not), veggies, tofu, nuts, chickpeas or a mixture of any of the above – it’s truly a versatile dish – and a simple one.

This recipe (if you can call it that) is always a little different for me, I just use whatever I have on hand…mix it with coconut milk, vegetable broth, some fresh herbs (typically cilantro) and finish with freshly squeezed lime juice and a delicious dinner is served!

Most curry dishes (in my opinion) are pretty much the curry base mixed with the ingredients of choice plus coconut milk and stock. Oh, and lime juice. Must have the lime juice.

So if your wondering what to have for dinner, why not try a simple curry?

You can find pre-made curry pastes or curry powders in just about any grocery store, for this recipe I used a red curry paste – I prefer the paste for a dish like this. Think you have nothing on hand to eat? Think again. Not a lot is needed for curries, just a bit of creativity and a little time…

I didn’t have much on hand,

(I’m so excited to be in my garden again, this post was written before my garden was in full force) – so I utilized what I did have; one red pepper, broccoli, carrots, cashews, tofu, onions, fresh parsley and limes. Basically a few staples.

Here’s a few more ideas for curried dishes – sweet potato, spinach, kale, fresh ginger, garlic…try using frozen veggies too if fresh aren’t available. No limes? Use lemons. No cilantro? Use parsley. Fish also tastes divine curried…as do a variety of meats. So, go crazy. Get out your knife, your stock, your coconut milk and whatever you have in your fridge and get currying. (:

While you are preparing the curried veggies don’t forget to start cooking your rice or rice noodles so it is ready when your curry is ready…

First, dice

and sauté your tofu (or meat of choice), until golden and crispy. Remove from pan and set aside.

In same pan sauté onions in a bit of olive oil (or butter), until golden, add carrots (or any ‘hard’ veggie), until slightly softened, then add your ‘softer’ veggies like peppers, broccoli or greens – sauté for a few more minutes.

Then I push the veggies to the sides of the pan, add the curry paste (amount depends upon how spicy you want it) and coconut milk (1 can) and mix well until all is blended – all the while simmering over a low heat…then add about 1 – 1.5 cups of veggie stock and mix well. Add cashews and the sauteed tofu and simmer for another 5 minutes or so. Salt to taste, add fresh herbs (parsley or cilantro) and finished with freshly squeezed lime juice.

Portion out a bit of rice (or rice noodles), then top with the curried veggies (or whatever it was you curried) and enjoy.

Salt and lime to taste.

Easy. Delicious. Healthy. Versatile. Inexpensive.

What’s not to love?

Enjoy.

potato leek soup

Posted on December 5, 2013 by ripe ~ red ~ berries

I’d never grown leeks before, but thought I’d try…and I’m so glad I did. Mass produced leeks lack, what all mass produced veggies lack, and that’s taste.

Backyard leeks are incredibly powerful,

Less is more with these beauties…

Not a gardener? Well then stop by your local farmers market and pick up a few…or your local health food store…or the organic produce aisle of your local supermarket.

The difference is incredible and well worth the expense…see for yourself.

Potato Leek Soup

Print this recipe

1.5 lbs. potatoes

3/4 to 1 lb. leeks – chopped

1/2 onion – chopped

4-5 cups vegetable or chicken stock…whichever you prefer…

juice from 1-2 lemons

olive oil

a couple tablespoons of butter

salt and pepper to taste

That’s it.

Here’s what to do;

First, wash and peel the potatoes, then chop.

Second, clean each leek, chop white parts only.

Peel and chop onion.

Splash enough olive oil to coat bottom of a heavy bottomed cook pot.

Heat over medium heat.

Add chopped onion and a bit of butter…

Saute until browned.

Add chopped leeks…

Toss in a bit more butter…don’t be afraid…

Saute for a few more minutes.

Add chopped potatoes.

Toss and coat with buttery, browned onions/leeks…

Add a bit more butter…

Mix well.

Pour in stock.

Stir.

Add a good pinch of coarse salt and freshly ground pepper. Stir.

Finish with freshly squeezed lemon juice…

Cover and simmer for about an hour.

From here it’s up to you;

Do you prefer a pureed version of potato leek soup? If so, then mix potato and leeks in a blender, with a bit of stock…keep blending in small batches until desired consistency is met…add more salt and pepper to taste…

Or, if that’s not your style, why not enjoy it, as is…?

Final option.

Utilize a hand mixer and puree only some…thus creating a smashed up soup, that’s what I did.

Whichever you choose…

Finish with ringlets of freshly chopped leeks (greenish part) and possibly even a splash of cream…

Serve with freshly baked bread.

Enjoy.

the versatile frittata…

Posted on July 12, 2013 by ripe ~ red ~ berries

Frittatas are a lot like quiche, without the crust. No crust, means they are that much more convenient to prepare. The built in bonus – they are versatile. I love versatile…

Fresh eggs and veggies. Eggs and meat. Eggs and cheese. Combine all three or more or less, and you have a frittata.

Simple. Inexpensive. Quick and Healthy.

Frittatas are perfect for house guests, a potluck or brunch. They can be served warm or cold.

Expecting company and want to serve straight out of the oven? Prep veggies the night before and then simply heat, add herbs, mixed eggs and cover. Voila, a beautiful breakfast/brunch/meal is ready to be shared… freshness and scrumptiousness served up in minutes -and for a fraction of going out.

What’s not to love?

Artichoke heart and goat cheese frittata

Print this recipe!

*adapted from Patrie Grace, in Potlucks.

What you’ll need;

1 bunch spring onions or scallions, thinly sliced (substitution – 1 medium onion, chopped and browned)

2 tablespoons olive oil

1 tablespoon chopped garlic

1/2 cup basil, finely chopped

1 (14 oz.) can artichoke hearts, drained and quartered

1/2 cup calamata olives, pitted and sliced in half

3/4 cup cherry tomatoes, halved (or 1 medium tomato, chopped)

1-2 good pinches of sea or kosher salt

1/4 teaspoon freshly ground pepper

8 large eggs, well beaten (preferably farm fresh) (:

1/2 cup crumbled goat cheese (I substituted brie for the goat – I was out of goat – it was great too!)

Cook onion in olive oil in a large oven proof skillet – cast iron works great – until onions are soft and brown. Add the garlic, cook briefly.

Add the artichoke hearts, tomatoes, salt, pepper and basil. Stir gently, until all vegetables are heated through.

Reduce heat to low and pour the beaten eggs on top, covering all the vegetables.

Cover skillet and cook until eggs are firm on the bottom, about 5-7 minutes…give it a little shimmy to see how firm it is on the bottom. If more time is needed go on a minute to minute basis…

Uncover and place under the broiler, watching carefully until frittata is lightly golden. Sprinkle with crumbled goat cheese and return for 1-3 minutes.

Slice, then garnish with ribboned basil or freshly chopped chives and serve.

Enjoy with a light green salad and or pan fried potatoes.

Serve with soup and salad.

Eat warm or cold – either way, it’s delicious!

enjoy the weekend!

P.S. Fun fact – the cute rooster plate I found at my local freebie barn – actually, I found an entire dish set for four, including, tea cups, saucers, side plates and dinner plates – plus, the lovely green bowl the eggs are photographed in … I love that place! (:

loveliness in a loaf pan

Posted on May 7, 2013 by ripe ~ red ~ berries

Meatloaf. I love meatloaf. Not meat meatloaf, but meat(less)loaf.

I love slicing into it, topping it with extra sauce and then serving it alongside mashed potatoes with freshly snipped chives…

I love its texture and hardiness. Its down home simplicity. Its common ingredients…

Especially on fog enshrouded evenings…comfort food in spring I say, and healthy at that!

Meatloaf without the meat.

Try it.

You’ll never know ’till you do…

Mushroom meat(less)loaf

adapted from the silver palette

Print this recipe!

2 cups white beans

1/2 cup walnuts, ground

generous pinch of coarse salt

generous pinch of ground pepper

1 small onion, chopped

1/2 cup organic ketchup (no high fructose corn syrup here)

1/2 tsp. basil (dried or fresh)

1 cup old fashioned oats (not instant)

2 eggs

2 tbsp. parsley, chopped

4-6 ounces fresh mushrooms, sauteed till browned

1/2 tsp. oregano

Cook beans and drain. If using canned, drain and rinse. Mash beans with fork.

Slice and saute mushrooms until browned (saute in butter or olive oil)

Add oatmeal, nuts, and eggs, to mashed beans, mix well.

Blend mixture with herbs, ketchup, mushrooms, onions, salt + pepper

Place mixture in a greased 9″ X 5″ X 2″ (or thereabouts…)loaf pan.

Top with red sauce. (recipe below)

Bake at 350 degrees for 50 minutes.

Red Sauce

1 small onion, finely chopped

1 tbsp.olive oil for sauteing

1 cup crushed tomatoes or diced

1 handful fresh spinach, kale or swiss chard, chopped

Saute onion in olive oil until browned.

Add chopped greens, saute until softened.

Add tomatoes.

Stir.

enjoy!

ripe red raspberry crisp

Posted on May 3, 2013 by ripe ~ red ~ berries

Yeah for sunshine, warmth and raspberries!

While fresh (and local) raspberries are still a few months away, I just couldn’t wait…it was warm, the sun was shining and we needed a sweet treat. What to do? Pull out some frozen raspberries and get mixing!

Simple. Delicious. Easy and versatile.

No raspberries? No problem! Just substitute fresh or frozen blueberries, peaches or apples and dessert is served in just 30 minutes!

Ripe Red Raspberry Crisp

Print this recipe!

A few cupfuls of fresh or frozen raspberries – enough to cover the bottom (and then some) of a pie plate or 9″ X 13″ baking pan.

1 cup flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

1 egg, beaten

1 stick butter (1/2 cup), melted

Preheat oven to 350 degrees F.

Grease the bottom of whichever dish you choose to use. Pour raspberries to cover bottom…and then some…

2. raspberries + topping in bowls

Blend dry ingredients. Add egg and melted butter. Mix until dry ingredients are moistened.

Pat mixture over raspberries.

Bake 35-45 minutes. Or until browned on top.

Serve warm with vanilla ice cream, freshly whipped cream or simply on its’ own…

Enjoy and have a great weekend!

lunch is served

Posted on April 30, 2013 by ripe ~ red ~ berries

Now I don’t need to tell you how to make egg salad, I’m sure you already know how…but just in case, here’s a friendly reminder for a lunch or brunch idea that can be as fancy (think bread, crusts removed, finger sized) or simple (rolled in a tortilla) as you like…

Add a little decadence – serve champagne with your finger sandwiches…or any sandwich for that fact!

Not only is egg salad good for just about any day, but it’s also perfect for picnics (keep chilled of course – sandwiches and champagne) and meals on the go. It’s inexpensive (even with organic eggs), requires little time and the ingredients are common to most.

Get the kids involved. Peel, smash, enjoy.

Simple Egg Salad

Print this recipe!

7-8 eggs, hard boiled and peeled.

(I wasn’t too worried about the state of the eggs once peeled, they’re just going to get smashed up anyway!)

2 heaped spoonfuls mayonnaise (or however much you prefer)

1 teaspoon english mustard

course salt and freshly ground pepper to taste

Smash eggs with masher (this makes them super fluffy).

Add mayonnaise, mustard.

Mix until blended.

Add salt and pepper to taste.

Serve on sliced bread, rolled in a tortilla or on a Portuguese roll.

Don’t forget to include fresh greens too!

Lunch is served!

Now, where is that champagne?

Enjoy!

spring rolls

Posted on April 26, 2013 by ripe ~ red ~ berries

My previous post was all about the delicious inspiration served up over at Frugal Feeding, (noodle broth + spring rolls) and while he offers his own recipe for spring rolls, I chose to simply use what I had on hand.

For me, the best part of spring rolls is their versatility…fresh or fried, vegetarian or meat based – the combinations abound…

While the rolling wasn’t that simple, it wasn’t that difficult either…a little more practice and time (I had two very hungry people ~~patiently~~ waiting for me to ‘figure it out’) and I’ll have it down! These rolls were scrumptious nonetheless…

You’ll need one packet of Spring Roll Wrappers and rice noodles, plus whatever filling you’d like to add – see my list below for ideas.

Print this recipe…

First here’s how to use spring roll wrappers;

1. Fill a shallow tray/dish with hot water and place a spring roll wrapper into the water until it is soft and pliable (about 15-20 seconds).

2. Remove the wrapper and gently lay onto a damp tea towel and blot until until it is slightly sticky/dry.

3. Place the filling of your choice in the middle of the wrapper and then fold in two opposing sides, not fully covering the filling, then roll the third side over and upwards to form a neat roll shape.

Here’s one filling suggestion (more below);

1 cup cooked rice noodles – chilled, whole (some recipes suggest chopping – I didn’t)

handful fresh spinach leaves

1-2 small carrots, peeled and thinly sliced

2 tbs. bean sprouts

handful fresh mint and or coriander (cilantro), chopped

red chili

1. Mix all ingredients in bowl. Use one (more/less) heaping spoon full of mixture per wrapper (or whatever portion you find suitable for the wrappers you are using).

2. Place mixture in center of wrapper, add a dash of tamari or soy sauce and roll as instructed above.

3. Serve immediately. Or deep fry for about 2 minutes and serve with dipping sauce. We used tamari, though a sweet and sour chili sauce would be lovely too!

We enjoyed them both fresh and fried. See for yourself.

Here are a few more suggestions to try, or any combination thereof, the choice is entirely up to you…

lettuce leaves

medium sized prawns (cooked)

shredded duck (cooked)

fresh basil

pak choi, finely chopped

chopped garlic

chopped ginger

any fresh green which can be eaten raw

cabbage – thinly sliced

This is a refreshingly light, yet extremely satisfying meal…especially when served with noodle broth.

enjoy!

How do you like your spring rolls?

noodle broth

Posted on April 26, 2013 by ripe ~ red ~ berries

I’d been yearning for something different.

Something light.

Something fresh.

Something new. And I found it.

Noodle broth and spring rolls.

My inspiration (and Noodle broth recipe) came from the fabulous food blog, Frugal Feeding. As the name suggests, it’s a blog about eating well without spending a fortune – great recipe collection there, to say the least. The photos were so enticing and beautiful I knew right away, this was what I was looking for.

Try them for yourself and see what you think. I think both dishes are divine…especially served in this beautiful dish set from China…can you believe I found the whole set? Still in the package? At my local transfer station. Amazing…

Noodle Broth

recipe from Frugal Feeding:

print this

100g rice noodles

4 cups chicken stock (or vegetable stock)

small bunch of thyme

2-3 bay leaves

2 tablespoons finely chopped ginger

smidgen dark soy sauce

1-2 small red chilies (depending on your likes)

a few leaves of fresh basil

2 tbsp. sesame oil

Fry garlic and ginger in a large cooking pot, using the sesame oil. Add thyme, bay leaves and chicken stock. Bring to a simmer and allow spices to infuse, with lid on, for 15-20 minutes.

Sieve the stock.

Remove all the contents. Return to pot and add uncooked noodles. Allow to simmer for about 15 minutes, at which time, noodles should be cooked.

Serve in bowls and top with finely chopped red chilies, a sprinkling of soy sauce and a few freshly torn basil leaves…deliciousness indeed!

Side note – I forgot to buy basil, so I substituted with fresh cilantro (maybe you can tell in the photos?). While it didn’t take away from the dish, I do look forward to trying this dish with the sweetness of basil added…if only my little plants were bigger!

enjoy

P.S. Stay tuned for the spring rolls…

comfort food

Posted on April 23, 2013 by ripe ~ red ~ berries

Spring may be here, but warmer temperatures (and sunshine) are still fleeting…so what is one to do when wanting/needing warmth?

Cook.

Cook and eat.

Eat comfort food.

So that’s what I did. I prepared (and enjoyed) the fabulous fish pie from Jamie Oliver’s cookbook, The Naked Chef Takes Off.

Be sure to gather and prep all ingredients first; a few are cooked at the same time, in the same pot…best to be organized, but don’t let this intimidate you – it’s so worth the effort!

Fabulous Fish Pie

print this recipe

Recipe taken from The Naked Chef Takes Off, Jamie Oliver

5 large potatoes, peeled and diced into 1-inch squares

2 large eggs

2 large handfuls of fresh spinach

1 onion, finely chopped

1 carrot, halved and finely chopped

approximately 1 1/3 cups heavy cream

2 good handfuls of grated sharp cheddar or parmesan cheese (I used cheddar, haven’t tried it with parmesan)

juice of 1 lemon

1 heaped teaspoon of English mustard

1 large handful of flat-leaf parsley, finely chopped

1 lb. haddock, skin removed and sliced into strips

fresh nutmeg (optional)

Preheat oven to 450 F. Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pot and cook for a further 8 – 10 minutes, until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.

In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes,

then add the cream and bring just to a boil.

Remove from heat and add the cheese, lemon juice, mustard and parsley.

Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.

The cooked potatoes should be drained and mashed. Mash with just a bit of olive oil, salt and pepper and even a dash of nutmeg, if you wish. Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.