6-7 potatoes
1/4 c butter
2 cans cream of chicken soup
1 c sour cream
1 1/2 c grated cheddar cheese
grated onion to taste (I like about half an onion)
salt and pepper to taste
Boil/ steam the potatoes for 15-20 minutes. While they are cooking mix the butter, soup, sour cream, and onion in a large saucepan. Heat until bubbly, then add the cheese until melted. Peel and shred the potatoes and then mix in with the sauce. Put in a 9/13 casserole dish- optional you can sprinkle some cheese on top (I usually do this about half way through cooking so that the cheese doesn't over crust...) Put in 325 oven for an hour.
Monday, April 25, 2011
Wednesday, April 13, 2011
Vegetarian Spanish Tortilla
1 large or 3 small zucchini, grated (about 1 pound)
2 t salt
¾ c olive oil
2-3 potatoes diced into ½-inch cubes
1 large onion, chopped
5-6 eggs
dash of nutmeg
dash of pepper
Directions
Place grated zucchini in colander, toss with 1 t salt, and set in sink or over a bowl to drain.
Heat oil, reduce heat to medium-low, add potatoes, onion, and ½ t salt, and sauté, stirring occasionally, for 30 minutes. If potatoes start to brown, reduce heat.
Squeeze handfuls of zucchini to get rid of as much water as possible, and add the zucchini to the potatoes. Sauté, stirring occasionally, for another 15 minutes. Remove from heat, and use the slotted spoon to transfer vegetables to a large bowl, allowing excess oil to remain in the pan.
In the small bowl, beat the eggs with remaining ½ t salt, nutmeg, and pepper, then stir into the vegetables.
Pour into pan, press everything down lightly, and cook, covered, over very low heat. After 7 minutes, use a rubber spatula to gently lift up one side and check the color of the bottom. When the tortilla is just about set and the bottom is lightly golden (no more than 12 minutes total), remove from heat and let stand, still covered, 5-10 minutes, until set.
Run rubber spatula all the way around the pan to make sure the tortilla isn't stuck anywhere. (This should be easy if you use a non-stick pan.) Place plate upside-down over pan and quickly (and carefully!) flip both, so that the top of the tortilla is now the bottom.
Slide tortilla back into the pan and cook over low heat for another five minutes. Let cool and serve.
2 t salt
¾ c olive oil
2-3 potatoes diced into ½-inch cubes
1 large onion, chopped
5-6 eggs
dash of nutmeg
dash of pepper
Directions
Place grated zucchini in colander, toss with 1 t salt, and set in sink or over a bowl to drain.
Heat oil, reduce heat to medium-low, add potatoes, onion, and ½ t salt, and sauté, stirring occasionally, for 30 minutes. If potatoes start to brown, reduce heat.
Squeeze handfuls of zucchini to get rid of as much water as possible, and add the zucchini to the potatoes. Sauté, stirring occasionally, for another 15 minutes. Remove from heat, and use the slotted spoon to transfer vegetables to a large bowl, allowing excess oil to remain in the pan.
In the small bowl, beat the eggs with remaining ½ t salt, nutmeg, and pepper, then stir into the vegetables.
Pour into pan, press everything down lightly, and cook, covered, over very low heat. After 7 minutes, use a rubber spatula to gently lift up one side and check the color of the bottom. When the tortilla is just about set and the bottom is lightly golden (no more than 12 minutes total), remove from heat and let stand, still covered, 5-10 minutes, until set.
Run rubber spatula all the way around the pan to make sure the tortilla isn't stuck anywhere. (This should be easy if you use a non-stick pan.) Place plate upside-down over pan and quickly (and carefully!) flip both, so that the top of the tortilla is now the bottom.
Slide tortilla back into the pan and cook over low heat for another five minutes. Let cool and serve.
Friday, April 8, 2011
Chicken Massaman Curry
Ingredients
2 tablespoons vegetable oil
3 tablespoons curry powder or paste
1 (3/4 inch thick) slice ginger, minced (or 1 t ginger powder)
2-3 skinless, boneless chicken breasts- cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 or 4 (depending on size) peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Directions
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Serve over rice.
2 tablespoons vegetable oil
3 tablespoons curry powder or paste
1 (3/4 inch thick) slice ginger, minced (or 1 t ginger powder)
2-3 skinless, boneless chicken breasts- cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 or 4 (depending on size) peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Directions
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Serve over rice.
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