Mushroom Tart in Potato Crust

I love this recipe. I found it in a newspaper somewhere as a new bride. Those were the days where I would leave my husband with meals for every night I was traveling for business. Those days are long gone. But guilt that he was a new medical student and studying hard and would come home to an empty fridge (while I was out having expensive business dinners), motivated me to spend time in the kitchen for him. Making this mushroom potato tart reminds me of coming home from a business trip to our first modest apartment down by the Mississippi River, and settling down to eat with Cort at my in-laws' old table (man do I miss that table--it's been making the rounds in the family), venting about the cost of textbooks, laughing at how the groundskeeper cracked another one of our windows while mowing, not answering the phone, and promising ourselves the best was yet to come.

So if you want a good and easy meal, try this tart. Every time we eat it, we ask why we don't make it more often. I've gotten to the point that I don't even measure the mushrooms, onions, or cheese--it's quite forgiving. This mushroom potato tart makes for a delicious vegetarian dinner when paired with a crisp green salad, a hunk of bread, some roast asparagus, and a lovely Chardonnay. Or just have it for breakfast with some turkey bacon or sausages and sliced strawberries. Or take it to work the next day for lunch. We love it. Hope you do too!

MUSHROOM TART IN POTATO CRUST

Makes approximately 6 servings

• 4 cups frozen shredded hash brown potatoes
• 6 scallions, sliced or 4 big shallots, diced
• 3 Tbsp. grated Parmesan cheese
• ½ tsp. freshly ground pepper (salt is optional--but it depends how salty your feta is-I like to add a few dashes)
• 4 large eggs, beaten
• 1 Tbsp. olive oil
• 8 oz. assorted mushrooms (white, cremini, shiitake, and oyster), sliced (about 3 cups)--you can use just one kind too--baby portabellas are particularly good
• ½ cup crumbled feta cheese
• ½ cup milk
• 1 tsp. fresh thyme leaves, finely chopped, or dried Italian seasoning works really great!

Place a baking sheet on the middle shelf of the oven and heat oven to 475 degrees.

Spray a 12-inch tart pan with removable bottom, or a 12-inch pizza pan, with butter-flavored nonstick cooking spray. (I've never tried it in a pizza pan)

Combine potatoes, half the scallions (or shallots), half the parmesan, and half the pepper in a large bowl.

Stir in half the eggs and mix until well blended. Spread the potato mixture evenly on the bottom and up the sides of the pan. Put the tart on the preheated baking sheet and bake for 10 minutes or until golden brown. Remove from the oven.

Reduce oven temperature to 375 degrees. Meanwhile, heat the oil in a skillet over high heat; add the mushrooms and sauté for 5 minutes. Remove from heat.

Stir in the feta, milk, thyme and remaining scallions, Parmesan, pepper and eggs. Pour the mushroom mixture into the potato crust and bake for 10-15 minutes or until set.

Serve warm or at room temperature.

Greek Lemon Chicken with New Potatoes

I've made this several times and each time I love it even more. How is this possible? Maybe it has to do with the tart and salty taste combination--an absolute favorite of mine--or maybe because it takes care of carbs and protein all in one dish..not sure, either way, the credit goes to my friend Nancy. She featured it on her blog www.casualcuisine.blogspot.com. Thank you Nancy for this recipe that has become my favorite way to eat chicken (I've only changed the proportions slightly).

The tangy sauce is so delicious! You can use frozen chicken for ease and the chicken will come out tender and the potatoes crispy. This is one of my absolute favorite recipes! LOVE IT, LOVE IT, LOVE IT! It goes right next to my Moroccan chicken recipe (to be featured at a later date). Please try Nancy's recipe if you like feta or lemons.

Greek lemon chicken with potatoes also makes great leftovers. It makes a delicious dinner served with green beans and fresh tomatoes. Hope you love it as much as I do.

GREEK LEMON CHICKEN WITH NEW POTATOES

Serves ~6

• 5-6 chicken quarters (or chicken breasts)--I used 2 lbs. of lean chicken tenders 
• 4 lbs. redskin  (or new) potatoes, quartered or cut in bigger chunks
• 1/2-3/4 cup FRESHLY squeezed lemon juice
• 1/3 cup olive oil
• 1/2 Tbsp. salt
• 1 tsp. freshly ground black pepper
• 1 Tbsp. garlic, granulated (or about 4 small-medium cloves, minced)
• 1 tsp. paprika (smoked preferably)
• 2 Tbsp. oregano (I used fresh and LOVED the flavor)
• ~1/3 cup crumbled feta cheese--you can add more or less

Place chicken in deep baking pan (I used a large shallow baking pan and it seemed to work well also). Surround with potatoes. In a separate bowl, combine lemon juice, oil, salt, pepper, paprika, garlic, and oregano. Stir to combine all ingredients and drizzle mixture over chicken and potatoes.
Sprinkle the crumbled feta cheese over the chicken and potatoes.

Cover with foil and bake at 425 degrees for 1 hour. Remove foil and bake for an additional 1/2 hour to achieve a crisp light brown texture*. Serve hot.

*NOTE: Nancy said that even though she used frozen chicken, she still cooked the chicken at the same temperature and amount of time, and it was fully cooked and tender. But if your frozen meat is really thick, check for doneness (or about 170 degrees). If you need to cook it longer, place the foil back on it so the chicken does not get burnt.

Potato & Veggie Sausage or Chorizo Crispy Dinner Tacos

Despite my picture....Yum, yum, yum, yum, yum, yum, yum. (Please understand that we don't get to eat dinner until 8 most nights, so the lighting is AWFUL and my pictures are thus awful!). They say necessity is the mother of invention. They are right. This has been dinner for a couple nights and it's a keeper. I like the variety from beans now and then...We even used a pre-made guacamole from Costco--it's not the greatest, but it's wonderful when mixed with a couple teaspoons of light sour cream, juice of one lime, some extra salt & pepper, and chopped cilantro. Then it's like a guacamole topping.

If I were making these for breakfast, I'd stir in a couple of whipped eggs in the last few minutes of the potato/onion mixture. Otherwise, these would make a delicious lunch or dinner. 

POTATO AND VEGGIE SAUSAGE OR CHORIZO CRISPY DINNER TACOS

Makes ~8 servings 

• 1 large potato, peeled and diced small (or two smaller potatoes)
• 1 large onion, diced and divided
• ~1 cup water (read directions first)
• salt and pepper to taste
• 1/4 tsp. ground cumin
• 1/2 tsp. chili powder
• 3 cloves garlic, minced 
• 4 Morningstar Farms brand sausage patties, crumbled (or 1 link of incased large soy chorizo--peel off the plastic wrap--try a Yves or a Trader Joe brand)
• handful of cilantro, chopped
• Crispy corn tortillas--the shaped stand-up ones (Trader Joe's makes great ones in a pack of 12)--you will probably use about 10 or so...depending on how much you fill them

 For taco toppings--use all or any you prefer:

• salsa
• sour cream
• guacamole or chopped avocado
• extra cilantro
• shredded lettuce
• diced tomato
• olives
• shredded cheese

In a large saucepan over medium heat, heat about a tablespoon of olive oil. Add potatoes and the diced onion and cook until lightly browned. Season with salt and pepper, spices, and minced garlic cloves. If needed, add water in 1/8-1/4 ounce increments so that it prevents the potatoes from sticking to the pan and also so that less fat is used. Cover with a lid--it will ensure quicker cooking. Cook for several minutes until the potatoes are fork tender.

Add the crumbled sausage patties OR soy chorizo to the pan and saute for a few minutes until the ingredients are hot and browned all over. Mix in the cilantro.

NOTES: vegetarian meat is pre-cooked and not raw like meat--so it's ok to add them in later (If you have never worked with soy chorizo before, you will need to cut off one end of the plastic casing and squeeze the "meat" out of it into your pan. It resembles ground taco meat and is orange/red in color.). If using real sausage, add it in much earlier so to ensure even and thorough cooking.

When everything is heated through, remove the mixture from heat. Spoon the potato/sausage or chorizo mixture onto warmed corn tortillas and top with salsa, guacamole, lettuce and extra cilantro, etc.

Serve warm. You will be very happy :)

Roasted Vegetable Salad

When we lived downtown, we had some fun neighbors that we became friends with and ate dinners with.... Kelly Daniel made this amazing grilled vegetable salad and I have thought of it often. Thanks for the inspiration, Kelly! Being that it's cold outside, I improvised by roasting the vegetables. I think Kelly uses eggplant, but I didn't have it on-hand--but feel free to add some to the roasted vegetables if you have eggplant. I also didn't have zucchini/squash, but the salad ended up being amazingly delicious with just red bell pepper, asparagus, and mushrooms. I'm sure that even adding potato would be delicious! If you don't have feta, you can probably use goat cheese or blue cheese.

I think you'll really love this salad. Enjoy!

Roasted Vegetable Salad

Serves 6-8

To Roast:

1 red bell pepper, cut into big pieces

1 small bundle of asparagus, washed, with tough stems removed (probably about 1/3 of the asparagus)

1 package whole mushrooms, rinsed and cut in half

1 zucchini or squash, chopped

2 red potatoes, scrubbed and cubed small (optional)

For rest of salad:
1 head of red leaf lettuce, rinsed and dried with paper towels, then torn or roughly chopped
4 oz. reduced-fat feta, crumbled

4 green onions, chopped (optional)



Dressing:

1-2 cloves garlic, minced (preferably crushed)

2-3 Tbsp. olive oil

1-2 Tbsp. red wine vinegar

1-2 Tbsp. lemon juice

Salt & pepper, to taste

Preheat the oven to 375 degrees F.

Place whatever vegetables you are using in a large mixing bowl and drizzle with some olive oil, salt, and pepper--just enough to coat them evenly.

Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for about 20 minutes--or until the vegetables are tender (I like them to still stay a bit crisp-tender so I don't cook them very long. But you can leave them in longer-just make sure to check on them). Halfway through the roasting process, stir once if you can remember to do it.

Remove the roasting pan from the oven and allow the vegetables to cool completely. This may take about 15 minutes. (You can roast the vegetables a day in advance and just store them in the fridge until you are ready to use them.)

Meanwhile, in a capped container (like a jelly jar or small tupperware), shake your dressing ingredients.

In a large bowl, toss your vegetables with your lettuce greens, the feta, green onions (if using) and your dressing.

Serve immediately.

By the way, you can leave the garlic out of the salad, but man does it make it good!

What garlic is to salad, insanity is to art. --Augustus Saint-Gaudens

For Breakfast or Dinner: Baked Potato Frittata

How good does this sound? You can serve this baked omelete either for breakfast with fruit and toast or for dinner with a crisp green salad. It's a great excuse to use up leftover baked potatoes. But in case you don't have those, I included the directions for how to use uncooked potatoes in this recipe.

I don't usually have chives on hand around this time of year, so green onions fit the bill just great. We used organic nitrate-free turkey bacon. I suggest that you skip the salt in the recipe as I felt the at the frittata turned out a bit too salty since it called for bacon (a cured meat). I made half the recipe (to serve 4 people) and it worked out beautifully. Also, no worries if you don't have a frittata pan (who does?)--just use a dutch oven (you SHOULD have one of these! Haha.) or an oven-proof frying/saute pan.

BAKED POTATO FRITTATA

adapted from Williams-Sonoma

Serves 8

2 russet potatoes, 1 1/4 lb. total, scrubbed and cut into 1-inch dice

2 Tbsp. olive oil

Freshly ground pepper

10 (turkey) bacon slices, chopped

10 eggs

1 1/2 cups shredded cheddar cheese

1/4 cup, plus 1 Tbsp. minced fresh chives (or green onions)

1/2 cup light sour cream

Preheat an oven to 400°F.

In a bowl, stir together the potatoes, 1 Tbsp. of the olive oil, salt and pepper. Transfer to a baking sheet and bake, stirring occasionally, until the potatoes are golden brown and tender, about 30 minutes. Let cool for 30 minutes.

Increase the oven temperature to 500°F.

In a pan (frittata pan or oven safe frying pan or even a dutch oven) over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Discard the fat in the pan. Finely chop 2 Tbs. of the bacon and reserve for garnish-OPTIONAL-you can always just throw everything in-still looks good. (If you use TURKEY bacon, you can skip this draining step since it won't leave extra fat--you can just set the pan aside.)

In a large bowl, whisk together the eggs, salt, pepper, 1 cup of the cheese and the 1/4 cup chives/green onions.

In the pan holding the bacon, over medium heat, warm 2 tsp. of the olive oil. Add the potatoes and diced bacon to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes, then cook for 4 to 6 minutes more. Continue to cook, covered, until the eggs are set, about 6 minutes. (I will come clean here and tell you that I basically let the eggs start to set as soon as I poured them in and then popped the whole dutch oven pan--uncovered--in the oven for about 10-15 minutes until it was golden. It was fantastic--no flipping and mixing and waiting. I like to make things easier when I can.).

Uncover the pan and sprinkle the frittata with the remaining 1/2 cup cheese. Transfer the pan to the oven and bake until the cheese is golden brown and bubbly, about 4 minutes.

Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved chopped bacon and the 1 Tbsp. chives/green onions. Serve immediately with the sour cream.

A final word about frittatas, taken from The New Basics Cookbook by Julee Rosso and Sheila Lukins, 1989, Workman Publishing:

“Frittatas are to Italians what omelets are to the French. In a frittata (or tortilla in Spain) the filling is mixed with the eggs and the whole mixture is cooked slowly in a skillet until set, then quickly browned under the broiler. Frittatas are a bit drier than omelets, not so fussy in their timing, and much easier to make for a gang. The filling ingredients are what make the frittata so wonderful, but it’s the eggs that bind everything together. Frittatas can be served hot right in the skillet or left to cool at room temperature. They can be cut into pie-shaped wedges for brunch or supper or little squares for appetizers…”

This Spud's For You! How to Make the Perfect Baked Potato

Looking for a cozy comfort meal? Pair baked potatoes with soup or salad for a wonderful cold-weather meal. Get ready for a simplistic post....

Last night, I made the closest I've ever come to the PERFECT baked potato. Just like at a steakhouse....This is one of those dinners that you can customize with whatever toppings you have on hand. Below is my research--maybe you can use it too. Despite all my wording below, it's a RIDICULOUSLY easy process. But yes, it does take time. You have to plan ahead a bit.

I don't know about you guys, but I have always wrapped my baked potatoes in foil before throwing them in the oven. Apparently, that just STEAMS the potatoes instead of actually BAKING them (resulting in mushy crust).

 A couple of tips:

1. Use Russet or potatoes labled as 'baking' potatoes--they are white fleshed and starchy (which gives the their 'fluffy' texture). This will ensure that you have a mild tasting and not overly sweet.
2. Make sure the potatoes are smooth, hard to the touch, and do not have roots (sprouts) protruding from them.

THE PERFECT BAKED POTATO

• Russet or baking potatoes
• Olive oil
• Coarse salt (or kosher)

Preheat your oven to 400 degrees. Scrub your potatoes clean with COLD water (hot water starts them cooking and then the rest won't catch up) and dry them off with paper towels. Do not soak the potatoes in water either--it will make them soggy.

Poke your potatoes with a fork 8-12 times--you need to give steam an opportunity to escape. If not, they can explode (imagine that mess!).

Lightly rub your potatoes with oil (some people like canola, but I prefer the taste of olive oil). They should be shiny, but not dripping with oil. This also helps regulate the moisture in the potato and also create a crispy skin. Sprinkle the potatoes or roll them in salt.

Now there are two ways to do this--1) You can place the potato directly on the top rack in the center of the oven. You will have to place a baking sheet underneath the rack where you place the potatoes so that you can catch any of the moisture/oil dripping (and therefore prevent a mess). 2) You can place the potatoes directly onto a baking sheet. This is the only method I have tried and my results were great!

Depending on the heat of your oven and size of your potatoes, they will be done within 60-90 minutes--if you have a few small potatoes, they can sometimes be ready in as little as 45 minutes--but check first. To check for 'doneness', use fireproof gloves and give the potatoes a squeeze. If the skin feels kind of crunchy but the middle feels tender, the potatoes are ready!

And to serve--cut them in half lightly and squeeze the ends while slightly pushing them inward (this is after letting the potatoes cool for a few minutes, or using fireproof gloves).

And here's the fun part--TOPPINGS!!!!

Topping Options:

• Butter
• Sour Cream
• Salt & pepper
• Green onions and/or chopped chives
• Chili
• Cooked broccoli and cheddar cheese
• Bacon
• Beans
• Salsa
• Cottage Cheese, Parmesan cheese, blue cheese, feta, or any other kind of cheese!
• Mushrooms
• Greek Yogurt
• Caramelized onions
• Smoked salmon
• ETC., ETC., ETC

You are only limited by your imagination.....

  

Horseradish Sour Cream Mashed Potatoes

A few years ago, my husband and I had a wonderful meal downtown Chicago at Wildfire. LOVE that restaurant. Cort ordered an amazing horseradish potato encrusted filet mignon. Neither of us have ever forgotten it. The flavor from these mashed potatoes reminds us of that meal and we've replaced my standard garlic mashed potatoes that I put through a potato masher--maybe we've just demoted the latter...

Anyway, these are fantastic! Just incredibly wonderful. The horseradish taste is not very strong (in fact, I add more than is called for and it's still not overpowering) and complements the tang of the sour cream. Usually, I make them with chives. But my chive crop has dwindled as fall is here, so green onions were a good substitute. In fact, I may use both chives AND green onions next time. I liked them equally. Let me know which you prefer.

The recipe is adapted from Bon Appetit.

SOUR CREAM-HORSERADISH MASHED POTATOES WITH CHIVES OR SCALLIONS

2 pounds Yukon Gold or russet potatoes (unpeeled)
*1/2 cup whole milk
2 Tbsp. butter (can use light butter)
1 cup light sour cream
1/3 cup chopped chives (or green onions-also called 'scallions')
1/4 cup prepared horseradish (in the refrigerated section close to pickles, cheeses, etc.)
Salt and pepper, to taste

Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes ; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.

(Basically, you put the drained potatoes back in the pot and then stir them over heat for a minute or two. I didn't even mash the potatoes. After 'drying' them out, I poured the milk over them--as the step below states--and stirred with a spoonula until they more mainly mashed--but not pureed. We like a chunkier mashed potato once in a while.)


Heat milk in small saucepan (or in microwave) until warm. Stir butter, sour cream, chives/green onions, and horseradish into potatoes. Add warm milk and stir until completely absorbed. Season with salt and pepper.

Serve immediately. OR, you can pour them out into a casserole dish and reheat before serving. I like to microwave them a little bit prior to sticking them in the oven so as to quicken the warming process. If you plan on reheating them, you may want to make sure the consistency is not too dry and add a little more milk as you think is necessary. They can dry out a little bit once reheated. Feel free to garnish with more chives or green onions.

Serves 6, according to recipe. But I think it serves closer to 8 or more when you consider that the mashed potatoes are usually a side dish. We had the mashed potatoes with burgers.

*The original recipe says not to add the milk, but I do anyway because I noticed that the potatoes harden/dry out slightly without the milk after sitting out for a while or being reheated.

You don't have to wait until Thanksgiving to have mashed potatoes...they took less time than I imagined. You'll be glad you made them.

Fresh Herbs & A Meatless Summer Meal

Another easy, WONDEFUL, summertime meal of vegetarian sides: Black Beans with Feta & Mint, Roasted Potatoes with Olives, and Baked Garden Tomatoes ("easy" if you can have a little patience with chopping--I need my own sous chef!).

My herbs and I have a complicated relationship. They won't grow as well until I snip from them and I can't snip from them until I have a good reason to do so. Well, after spending the afternoon outside with my daughter splashing in the baby pool and enjoying the cooler summer weather, I finally found more reasons to snip....every time the wind blew, I could smell the mint, basil, rosemary, and parsley. There was dinner to make! (My basil needs some help from the aphids though and the rosemary was not used in this entry)

I highly suggest that if you cook with herbs a lot, you purchase one of these scissors made specifically for chopping herbs. It was in my Christmas stocking one year from my mother in law and these scissors have been so useful! Find them at places such as Bed, Bath & Beyond.

When we first moved into our house, the previous owners (whom we loved), mentioned their uses for the herbs left in the garden. While running across a note left by the owner, I emailed them, desperate to attain the recipes they mentioned. I am so glad I did--Laura Curlin, you are a vegetable side genius!!! The black beans and the potatoes are from Laura. Thank you! You have restored my faith in gardening again and conquering these pesky moles that have destroyed my attempts with their tunnels this year. I will prevail!

The baked tomatoes are from Gourmet magazine--something I've been dying to try. Reading the reviews though, people mentioned that they turned out a soupy--but to us, that's just a reason to use crisp, hearty bread to sop up the juices of summer tomatoes! I added basil and green onions, but here is the original recipe if you would like to see it.

This was an amazing meal for us. Hope you try these--you won't be sorry you did.

QUICK BLACK BEANS WITH MINT AND FETA

You can serve these as a side with grilled chicken, etc. or as a middle-eastern dinner when plated together with hummus, naan or pita crisps, falafels and sauteed peppers and onions...Top Falafel with Greek Yogurt

2 (15oz) cans black beans, rinsed and drained
½ c. red onion, very finely chopped
½ c. reduced fat crumbled feta cheese
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
½ c. fresh mint leaves, chopped

salt and pepper to taste

Toss all ingredients place in refrigerator for 30 minutes. Bring to room temp. 10 min. before serving.

Serves 4

ROASTED NEW POTATOES WITH OLIVES

You can serve this cooled instead of traditional potato salad.

2 lbs. small red new potatoes, rinsed dried and halved or med. size red potatoes, cut in 1" cubes
2 Tbsp. olive oil
1 ¼ tsp. dried Herbes de Provence or dried thyme
salt and freshly ground pepper
½ cup pitted and coarsely chopped kalamata olives (I used a blend of Greek blend)
1/2 small red onion, cut into thin slivers
2 Tbsp. chopped fresh flat leaf parsley
1 tbsp. malt vinegar or rice wine vinegar (I used red-wine vinegar)
1 Tbsp. Greek yogurt
1 small garlic clove, minced
3 Tbsp. extra virgin olive oil

Toss potatoes in oil and herbs. Add salt and pepper; place cut side down in s single layer on a cookie sheet. Set pan in a cold oven; heat to 450 degrees. Roast until cut side is golden brown and potatoes are tender, 20-25 min.

Whisk vinegar, yogurt, olives, onion, garlic, and parsley. Add salt and pepper and then whisk in a slowly poured stream of olive oil. Pour dressing over warm potatoes toss to coat. Serve room temp. for best results.

Laura's Note: Whenever we have these potatoes leftover, I add them to an omelet for dinner or I spread it in a single layer on a plate and top with salad greens, red or yellow sweet pepper slices, feta, grape tomatoes, chicken, olive oil and a squeeze of fresh lemon juice.

BAKED GARDEN TOMATOES WITH CHEESE

**You can core and seed the tomatoes if you'd like to make this less "soupy". Or serve with a slotted spoon.

2 tablespoons extra-virgin olive oil

3 garlic cloves, chopped

1 medium onion, chopped

1 3/4 pounds fresh vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces

3 tablespoons chopped fresh chives

1 green onion (my addition)

1 cup (packed) freshly grated Parmesan cheese

1 cup (packed) freshly grated Romano cheese

2 Tbsp. chopped fresh basil

Two more ways to go: Add chopped fresh basil leaves and/or small cubes of mozzarella cheese. Or use yellow and green tomatoes with the red ones to add summer color.

Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.

Mix in chives (and green onion if using); season with salt and pepper. Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Top with basil (if using).

Bake until cheese melts and begins to turn golden, about 20 minutes. Serve warm with big chunks of crusty European bread.

Makes about 4 servings or so.