Posts tagged ‘potato’

Baked falafel

We got a couple of cucumbers in our box this week, and while I’m not a big fan of raw cucumbers, I love tzatziki sauce. So for whatever reason, I decided to try to make falafel, since I was recently introduced to it by a vegetarian friend. I wanted to cut down on the fat content a bit, so I took another reviewer’s advice to bake the patties instead of frying. We were very happy with the results. We served the pitas alongside these potatoes, which were super good also.

Baked falafel, adapted from this recipe
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
1 tablespoon fresh cilantro, chopped
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
4 pita pockets
1 medium tomato
1 (6 ounce) container plain yogurt
1/2 cucumber – peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
n a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Preheat oven to 400 degrees. Spray baking sheet with cooking spray and bake patties for 10 minutes on each side, spraying patties with cooking spray before flipping. Then broil for a minute on each side or until nicely browned.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
Serve two patties per pita, topped with sauce and diced tomato


August 4, 2008 at 1:28 pm 1 comment

Potato and squash torte

I ran across this beauty last week on one of my favorite cooking blogs, smittenkitchen, and since we had potatoes in our CSA box, I made sure to get some squash and zucchini also while we were at the market. The original recipe calls for it to be made in two 8-inch cake pans, but I made it in an 11-inch tart pan. I thought that meant I would need fewer ingredients, but my potatoes ended up being a little sparse on top. So while my execution wasn’t perfect, it still tasted very good.

Summer Squash and Potato Torte, from Bon Appetit, June 2001

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper

2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash, zucchini or regular yellow summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans or an 11-inch tart pan. (Directions below assume tart pan.) Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/3 of potatoes in concentric circles in bottom of prepared pan, overlapping slightly. Layer 1/2 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture. Repeat with 1/3 of potatoes, then rest of squash and 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture. Top with 1/3 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture and press gently to flatten.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

July 29, 2008 at 9:35 am Leave a comment

Pasta with pesto, potatoes and green beans

I always knew I liked pesto, but don’t believe I’d ever actually made it myself (not sure why!). Now that I have, I think I’d be more accurate to say I love it. And I was also in love with this dish, since it combined my two favorite starches with crisp-tender green (actually yellow) beans. Since my beans were yellow, there wasn’t much color in the finished product, but its interest was definitely heightened by the cool spiral-shaped whole wheat radiatore I got at an international farmer’s market. You could use any short pasta, though, of course. The pesto in the dish was reserved from the batch I made the other night to use in the tomato tart. I’m all about making cooking prep easy. Since it didn’t have Parmesan cheese in it like most pestos do, I added some to the finished dish.

Pasta with Pesto, Potatoes and Green Beans, adapted from Great Food Fast

3 small potatoes, mix of yellow and red, peeled if not organic
Salt and pepper
8 oz. short pasta
8 oz. green beans, trimmed and halved
1/2 cup pesto
1/4 cup freshly grated Parmesan, if missing from pesto

Cut potatoes into 1/2 inch cubes; place in a large pot of water and bring to a boil. Add 1 tablespoon salt and the pasta; return to a boil and cook until pasta is al dente, according to package instructions.
Meanwhile, steam green beans until crisp-tender, 8-10 minutes in steamer basket over simmering water.
Drain potatoes and pasta when done. Mix in beans. Toss with pesto and cheese; season with salt and pepper.

July 16, 2008 at 12:54 pm Leave a comment

Recent Posts

Weekly menu

-Sesame chicken
-Black bean burgers with sweet potato fries
-Salad with hot bacon dressing and corn on the cob
-Tomato and bacon frittata