| QUICK LUNCH or SUPPER - it's all about potatoes - |
| POTATO CASSEROLE |
| Homefries Eggs Soy Sauce Optional: Broccoli flowerettes Mushrooms Carrots (cubed or shredded) Spring Onions |
| Prepare Homefries as described on the BREAKFAST page, adding whatever Veggies you'd like to use. Crack Eggs into bowl (1 or two per person depending on your appetite), beat them slightly with a few drops of Soy Sauce and some more Black Pepper and/or Pepper Flakes (if desired). When the potatoes and veggies are done to your liking, pour the eggs over everything, keep turning with a spatula until the eggs are cooked. This is great for lunch, or for supper with a Green Salad or Green Beans (my personal favourite is a side of Bread & Butter Pickles). VARIATION: A grilled, chopped up Vegetable "Burger" "Chicken" or "Sausage" Patty can be added with the Eggs to make the whole thing more of a "meal" |
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| BROCCOLI STEMS |
| Had Broccoli last night and only ate the luscious green tops? Hope you didn't discard the stems because here's a great and tasty way to use them up: Peel the hard skin off the stems, cut into thin slices (about 1/8th of an inch), steam or boil in a little vegetable broth (don't discard cooking liquid, you'll need it shortly). Chop a small Onion, brown in EVOO, add a little flour to make a roue (let it get good and brown), add cooking liquid and more Vegbroth if needed. Add Broccoli stems and any leftover Broccoli tops, season to taste with Black Pepper and a few crumbles of a KNORR Veg Cube (or some Washington's Broth and Seasoning Mix). If desired, add a dusting of freshly-grated Nutmet. Serve over Mashed Potatoes. This tastes really good when a chopped up (cooked or grilled) BOCA Smoked Sausage is stirred in. |
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| Unless otherwise noted, all recipes copyright Valkyrie Grant |
| SUPPER SALAD |
| Your favourite Salad fixins (such as Lettuce and/or other Salad Greens, Tomato, Cucumber, Onions) Durkee Onions Your favourite Salad Dressing 1 med-sized Red Potato 1 Boca Burger patty (original) |
| Wash, prick, then nuke Red Potato until cooked, then cut into small cubes. Fix your salad in lg bowl, stir in dressing and Durkee Onions, then carefully fold in the potato cubes and the cubed Boca Patty. Top with the Durkees. My dressing of choice for this is Poppyseed. |
| SALAD ON A BAKED POTATO |
| Your favourite Salad fixins (such as Lettuce and/or other Salad Greens, Tomato, Cucumber, Onions) Your favourite Salad Dressing 1 Baking Potato shredded Cheese |
| Wash potato, prick skin, cook in the microwave, peel, then chop and spread over bottom of pie plate. Sprinkle on some cheese (my choice is sharp Cheddar) put back in the nuker for 1 min. Meanwhile, cut lettuce into fine strips, finely dice Tomato and a little Onion, peel a chunk of Cucumber and slice paperthin. Arrange on top of baked potato, add dressing, dig in. My dressing of choice for this is Ranch. |
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| BAKED POTATO and GREEN BEANS |
| Fresh Green Beans 1 sm Onion EVOO KNORR Veg Cube Veg Broth White Vinegar (if desired) |
| Clean Green Beans, set to boil in a little Water or Veg Broth. Cook to desired consistency (I haved timed this but it doesn't take very long). Meanwhile, thinly slice the Onion, brown in EVOO. Drain Beans when done reserving the cooking liquid. Add Beans to the Onion. You can fry the Beans with the Onion for a minute or two, then add (all or some of) the cooking liquid (use your judgment but don't pour in too much), season to taste with a few crumbles of the KNORR veg cube (or a bit of Washington's Broth and Seasoning Mix). If desired, add a tsp-full or so of White Vinegar. Wash potato, prick skin, cook in the microwave. Peel, chop and top with the Green Bean/Onion mixture. Also pretty good with frozen Green Beans or in a pinch use canned. I don't like to use the often too-salty water from the canned Beans so then it's all Veg Broth. |
| BAKED POTATO and SWEET & SOUR RED CABBAGE |
| 2 Pillsbury Pie Crusts (1 pck) 1 lg or 2 sm Red Potatoes 1 lg or 2 sm Turnips 1 finely-diced med Onion Black Pepper 1 pat of Oleo per Pasty 1 Egg, beaten. Cooking Spray Optional: handful of shredded Carrot about 1/2 cup of Peas or Green Beans (fresh or frozen) handful of finely-chopped Celery 1/4 to 1/2 finely chopped Jalopeno Black Pepper, sprinkling of Garlic Powder 1/2 to 1 envelope Washington's Broth & Seasoning Mix sprinkling of dried Rosemary and Sage |
| Wash potato, prick skin, cook in the microwave. Peel, chop, cover with Sweet & Sour Red Cabbage, sprinkle on shredded Cheese, then top with Durkee Onions. Nuke until cheese is bubbly. NOTE: You can do the same thing with GREENS |
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| PASTIES (makes four) |
| A few spoonfuls of Sweet & Sour Red Cabbage (recipe HERE) Shredded Cheese Durkee Onions |
| Preheat oven to 350F. You may be able to leave the skin on the Potatoes if they're in good condition. Peel Turnips, cut both Potatoes and Turnips into thin, small slices. Mix together any Vegetables you might be using (defrost frozen ones first), stir in your Seasonings. Cut each pie crust in half. Take a piece, brush edges with the beaten Egg, put filling on one side, add a pat of Oleo, fold over the other side then press, crimp or roll the edges so they stay together during baking. Cut a couple of slits in the top so the steam can escape. Brush top and sides with the Egg. Spray a non-stick sheet with a little cooking spray. I find it easiest to also spray a large spatula with the cooking spray to transport the pasties onto the sheet. Bake for about 30-35 mins then test the insides (poke through a slit with a fork for a sample). If the Veggies want a little more baking but the crust looks done, cover with aluminium foil and pop back into the oven for another 5 or 10 mins. If you have too much filling and no extra pie crust, the fiilling can be fried crispy in a little olive oil. Makes a great accompaniement to a soy sausage or just eat with a salad or with pickles. Thanks go to my LiveJournal friend Carol for the inspiration and the recipe idea. |
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