POTATOES WITH GREEN SAUCE
This is for Zaar World Tour 5 and comes from the cookbook International Meatless Cookbook by Jean Hewitt. This is a Portuguese recipe from the Spanish/Portuguese region. If you decide to use red skin potatoes, leave the skin on but scrub well.
Provided by Studentchef
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan heat the oil and saute the onion until tender but not browned. Add the garlic and cook, stirring for 3 minutes. Add the potato slices and enough hot water to barely cover.
- Bring to a boil, cooking slowly for 15 minutes or until the potatoes are barely tender but holds its shape.
- Add spinach, parsley, salt and pepper and reheat for 5 more minutes. Serve hot with cooking liquid.
MASHED POTATOES WITH GREEN CHILE QUESO SAUCE
Steps:
- Put the potatoes in a large pot with 2 tablespoons of salt and cover by a few inches of cold water. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.
- Meanwhile, heat 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Whisk in the hot milk and increase the heat to high, cooking until the milk has thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano-Reggiano and poblano chile and season with salt and pepper.
- Drain the potatoes well, and then return to the pot over low heat to dry out. When the potatoes turn white and become dry, pass them through a ricer into a large glass bowl. Gently combine the potatoes with the remaining 6 tablespoons butter and the warm cream, using a wooden spoon. Season with salt and pepper.
- Make a well in the middle of the potatoes and fill with the cheese sauce. Garnish with cilantro and serve.
TWICE-BAKED POTATOES WITH CREAMY GREEN ONION SAUCE
I have been using this recipe for special occasions, holiday meals, or when I really want to impress somebody. I always get lots of compliments and requests for the recipe.
Provided by Lilia
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.
- Bake potatoes in the preheated oven until tender, about 1 hour.
- Melt 2 tablespoons butter in small pot over medium heat. Add green onions; cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.
- Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter; blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.
- Fill baked potato skins with the mashed pulp mixture; make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.
- Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown; about 15 minutes.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 71.8 g, Cholesterol 55.3 mg, Fat 19.1 g, Fiber 8.3 g, Protein 16.1 g, SaturatedFat 11.8 g, Sodium 383.3 mg, Sugar 4.6 g
ASPARAGUS, GREEN BEANS AND POTATOES WITH GREEN MOLE SAUCE
Mole sauce, which is thickened with nuts or seeds, is as wonderful with vegetables as it is with meat or fish, something I was reminded of recently when I had a main dish of mole with vegetables at El Naranjo, the chef Iliana de la Vega's restaurant in Austin, Tex. Green mole especially lends itself to vegetables. At this time of year I'm buying asparagus and green beans. They should not be too crunchy - five minutes was just the right amount of cooking time.
Provided by Martha Rose Shulman
Categories dinner
Time 50m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat a heavy Dutch oven or saucepan over medium heat and add pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl or a baking sheet and allow to cool.
- Place cooled pumpkin seeds in a blender and add tomatillos, chiles, lettuce, onion, garlic, cilantro, cumin, salt, and 1/2 cup of the stock. Cover blender and blend mixture until smooth, stopping blender to stir if necessary.
- Heat oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the blended mixture and if it sizzles, add the rest. Cook, stirring, until mixture darkens and thickens, about 5 minutes. (Hold the lid above the pot to shield you and your stove from splatters.) Add remaining stock, bring to a simmer, reduce heat to medium-low and simmer uncovered, stirring often, until sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. You should have about 2 cups.
- Steam potato wedges above 1 inch boiling water for 10 to 15 minutes, until tender. Steam asparagus and green beans for 5 minutes, or blanch for the same amount of time in salted boiling water. Transfer to a bowl of cold water, drain and drain again on a kitchen towel.
- Arrange the vegetables on a platter or plates and spoon mole sauce over, or heat through in the sauce, in the saucepan. Serve with rice or corn tortillas if desired.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 979 milligrams, Sugar 8 grams, TransFat 0 grams
PASTA, GREEN BEANS AND POTATOES WITH PESTO
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Provided by Nancy Harmon Jenkins
Categories dinner, weeknight, pastas, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
- Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
- Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams
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- Combine potatoes, bay leaves and rosemary in a large pot and cover with 3 inches of water. Bring to a simmer over high heat. Reduce heat to medium-low, partially cover and simmer until the potatoes are just tender, 30 to 40 minutes. Drain (discard the bay leaves and rosemary) and let the potatoes stand until cool enough to handle, about 15 minutes.
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