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Slow Cooker Chicken and Lentil Stew Recipe

It’s a classic stew but lentils give it a whole new taste and make it amazing to come home to on a long cold winter evening.

Ingredients

  • 1 roasting chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs and 4 breast pieces) or a large package of any chicken parts
  • 2 carrots, chopped
  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 1 sweet potato, peeled and chopped, or 2 baking potatoes
  • 4 cloves of garlic, minced
  • 1 handful freshly chopped mushrooms
  • 1 cup lentils, green, black beluga or French Du Puy
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 to 2 bay leaves
  • 5 cups water
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp chopped rosemary or thyme

Directions

  • Toss chicken pieces into your slow cooker. Top with all the veggies, garlic and lentils. Season with the salt, pepper and bay leaves. Pour in water and mix everything together to ensure the lentils are covered and the flavours are evenly distributed. Cook 8 hours on low.
  • Stir in peas, corn and herbs just before serving.

Cheddar-Jalapeno Soup Recipe

A hearty and filling soup recipe that you can count on to warm up a chilly Saskatchewan winter evening.

Ingredients

  • 2 tbsp butter
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 jalapenos, seeds discarded and chopped
  • 1/4 cup all-purpose flour
  • 1   900-mL carton vegetable broth
  • 1-1/2 cups milk
  • 3 yukon gold potatoes, peeled and grated
  • 1/4 tsp salt
  • 1-1/2 cups grated cheddar, preferably extra-old, divided
  • 1 plum tomato, coarsely chopped
  • 1 green onion, thinly sliced

Directions

  1. Melt butter in a large saucepan set over medium. Add onion, garlic and jalapenos. Cook until onion is soft, 3 to 5 min. Sprinkle with flour and stir for 1 min.
  2. Add broth, milk, potatoes and salt. Boil, then reduce heat to medium-low. Simmer, covered, until potatoes are tender, about 20 min.
  3. Whisk in 1 cup cheese until melted. Ladle into bowls. Sprinkle with remaining cheese, tomato and green onion.

Thanksgiving Recipe Guide

For those of you south of the border about to celebrate Thanksgiving Dinner and are looking for recipes, here are some helpful recipes from around here that may make your day go a lot smoother

Appetizer Recipes

Main Dish Recipes

  • Here is how to carve a turkey

Dessert Recipes

Boston Pizza Perogy Pizza Recipe

I am kind of indifferent to the poor service we get at Boston Pizza here in Saskatoon but I do like their perogy pizza quite a bit.

It’s not the easiest thing to make at home but worth it and if keeps you from getting bad service and a $100 bill at the end of the night for the family, it’s worth it.

Ingredients

  • Boston Pizza Perogy Pizza Recipe5 Potatoes (peeled and sliced thin)
  • 1 Pizza Crust (homemade or bought)
  • 1 1/2 cups Mozzarella Cheese (grated)
  • 1 cup Medium Cheddar Cheese (grated)
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 tsp Vegetable Oil
  • 8 Bacon Slices (cooked and cut into pieces)
  • 6 TBSP Sour Cream
  • 1 jalapeno (finely diced, no seeds) optional

For Garnish:

  • 3 Green Onions (chopped)
  • Dollop of sour cream for each piece

Directions:

  1. Prepare pizza dough according to instructions or follow your favorite homemade recipe. Lately, I’ve beeng using gluten-free doughs. Taste different, but you get used to it.
  2. Pre-cook the sliced potatoes with spices in a large covered skillet with 2 cups of water. Cook on medium-high heat until potatoes are tender. Remove lid and simmer until liquid is no longer present. Add about 1 teaspoon of cooking oil; toss potatoes so they don’t stick to skillet. Watch carefully, as the potatoes can burn easily. Place cooked potatoes into a bowl and set aside.
  3. In a bowl, mix sour cream and diced jalapeno together. This is an optional step since the cayenne pepper should give this pizza recipe the spiciness already. The diced jalapeno gives it a little bit more kick.
  4. Assemble the pizza for baking. First, spread 3 tablespoons of sour cream onto the pizza crust. Then cover with sliced spicy potatoes. Spread the last 3 tablespoons of sour cream on top of potatoes. Spread grated cheddar and mozzarella cheese evenly. Do the same with crumbled bacon bits.
  5. Don’t make the same mistake that I made by assembling the pizza on a baking stone, then having to carefully remove the pizza and setting it aside while preheating the baking stone properly. That took another half hour or so. I’ll know better next time.
  6. Bake in a preheated 400 degree oven for 20 to 25 minutes. Before cutting, allow the pizza to sit for about 5 to ten minutes.
  7. Serve each slice of pizza with a dollop of sour cream and some green onions.

Ode to the Potato

Sheena Greer enlivened many of us with an essay about the potato

I’m not sure if I can fully describe the obsession prairie farm folk have with potatoes. I know, everyone eats potatoes. But I don’t believe they do to the extent that stubborn farmers do.

My mother grew a massive crop of the ruddy bastards. As a child, I recall at least 5/7 meals a week being accompanied by some kind of potato. Boiled. Baked. Mashed. Smashed. Whipped. Chipped. Wedged. Grisped. Fried. Grilled. Roasted. Microwaved and covered with Cheese Wiz and shut up and finish your goddamn potatoes.

To say we were a “meat and potatoes” kind of family isn’t quite right. We were a potato family. Likely because they were cheap and plentiful. And simple.

To be honest, I fucking hated potatoes. A little part of me would die when, walking up to the front door after school, I could smell them on the stove.

Fucking potatoes. Again.

It’s not a great thought for a 7 year old to have on a regular basis, but I used to pray to a god I was never really sure existed that we’d get to have some fucking kraft dinner instead.

Buttered noodles.

Even a goddamn tuna casserole.

Anything but potatoes.

Enough already with the fucky potatoes, Jayleen!

But suddenly, something changed. Maybe the awkward rite of passage that is puberty made me realise I longed for a simpler time when the only thing I had to worry about was whether or not I’d have to gag down a bastardly buttery starch hillock.

It was like being hit with a wave of nostalgic longing. Perhaps that’s what it meant to really become a woman in my family. You suddenly long for potatoes.

Especially freshly dug, still covered in wet earth potatoes.

She also includes this amazing recipe.  I call it amazing not because of how it tastes (although I do intend to make it) but because how it is written.

You don’t need to be camping to eat these. But I do suggest you make them – whether on a fire, a BBQ, or in the oven – in one of those shitty aluminium dollar store pans. Preferably one that you’ve used at least a dozen times before and permanently smells like burning. If it’s brand new and you happen to have a torch of some kind, I highly recommend scorching it a bit first, but only if you’re sober.

  • 6-12 baby potatoes, sliced thin
  • 1 onion, cut how you like it
  • Margarine or butter, as much as your preferred deity allows you
  • Salt and pepper
  • That’s all, bitches

Layer that shit in the pan. Cover it with tinfoil. Shut up and eat it. Preferably outside. Surrounded by tall trees. With a can of beer. While someone tells you an off-colour joke. While loons call. And northern lights dance.

Read the entire essay, check out the recipe, and then grab yourself a potato and make a side dish or something.

Funeral Potatoes Recipe

I have always hated the name but this is a really good casserole and side for holiday meals.

Ingredients

  • 3 baking potatoes (about 2 pounds)
  • canola oil
  • 1 ½ cups sour cream
  • ¼ cup finely chopped chives, plus extra for garnish
  • 3 cloves garlic, pressed or minced
  • 2 tablespoons grated onion (about 1/2 an onion)
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 1 ¼ cups grated sharp Cheddar cheese, about 4 ounces
  • 1 ¼ cups grated Gruyère cheese, or more Cheddar, about 4 ounces

Directions

  1. Heat oven to 375 degrees. Rub potatoes lightly with oil, place on a baking sheet and bake 60 to 80 minutes, until just tender all the way through. Let cool and refrigerate overnight or up to 3 days. (Refrigeration gives the potatoes the right texture.)
  2. Heat oven to 350 degrees. In a large bowl, combine sour cream, chives, garlic, onion, salt and pepper. Using a box grater, coarsely grate potatoes with skins on. (Most of the skin will peel off; discard it.) Add grated potatoes to sour cream mixture, and gently toss to combine. Add 1 cup Cheddar and 1 cup Gruyère and mix gently. Transfer to an 8-by-8-inch-square baking dish. Sprinkle remaining cheese on top.
  3. Bake until hot, bubbly and lightly browned around the edges, 30 to 40 minutes. Let cool 10 minutes before serving, sprinkled with chives.

Grilled Foil-Wrapped Potatoes and Pepper Recipe

Grilled Foil-Wrapped Potatoes and Pepper Recipe

Ingredients

  • 16 new potatoes, quartered
  • 1 yellow pepper, cut into bite-sized pieces
  • 1 red pepper, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 tbsp fresh thyme leaves

Directions

  • Preheat barbecue to medium. Toss potatoes and peppers with oil and salt.
  • Season with fresh pepper. Divide veggies equally among 4  12-in. squares of foil.
  • Sprinkle thyme over veggies. Wrap into flat packets.
  • Barbecue foil packets, lid closed, turning halfway through, until potatoes are tender, about 20 min. Unwrap packets.
  • Using a charcoal grill? When coals are white, lay packets on grill and continue with recipe.

Grilled Sausage with Potatoes and Green Beans Recipe

Grilled Sausage with Potatoes and Green Beans RecipeIngredients

  • 3/4 pound fresh green beans, trimmed and halved
  • 1/2 pound red potatoes, quartered
  • 1 large onion, sliced
  • 1 pound smoked sausage, cut into 1 inch pieces
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon vegetable oil
  • 1 teaspoon butter
  • 1/3 cup water

Directions

  1. Preheat an outdoor grill for high heat.
  2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
  3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Horseradish Potato Gratin Recipe

This preparation of au gratin potatoes changes out cheese in favor of spicy horseradish.

Ingredients

  • unsalted butter for the baking dish, at room temperature
  • 3 cups heavy cream
  • ¼ cup prepared horseradish
  • ¼ teaspoon ground nutmeg
  • kosher salt and black pepper
  • 3 pounds russet potatoes (about 6), peeled and thinly sliced

Directions

  1. Heat oven to 375° F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1½ teaspoons salt, and ¾ teaspoon pepper. Add the potatoes and toss to coat.
  2. Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.

Campfire Foil Pack Recipe

Ingredients

  • 1 pound skinless, boneless chicken breast meat – cubed
  • 2 onions, diced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 yellow bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 4 cloves garlic, sliced
  • 4 small potatoes, cubed
  • 1/4 cup olive oil

Directions

  1. In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
  2. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
  3. Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.