Archive for April, 2018


Tuscan Cheese Potato Bake

Tuscan Cheese Potato Bake Recipe

Ingredients

  • 2 lb red potatoes
  • 3 or 4 clove garlic, minced
  • 1 1/2 tsp snipped fresh thyme or 1/2 tsp. dried thyme, crushed
  • 1/4 c butter
  • 1 c buttermilk
  • 1 c fontina cheese, shredded (4 oz.)
  • 1 c parmesan cheese, finely shredded (4 oz.)
  • 1/3 c crumbled blue cheese
  • 1/2 c panko (japanese-style) bread crumbs
  • 1/4 tsp dried italian seasoning, crushed
  • 1 Tbsp olive oil
  • ·snipped fresh parsley  or chervil (optional)
  1. Scrub potatoes; cut into 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
  2. In a large skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 teaspoon salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan cheese, and the blue cheese.
  3. Spread mixture evenly in a greased 2-qt. square baking dish.
  4. In a small bowl combine remaining Parmesan, panko, Italian seasoning, and oil. toss with a fork to combine. Evenly sprinkle over potato mixture in dish.
  5. Bake in a preheated 400-degree oven for 20 minutes or until bubbly and top is golden.
    If desired, sprinkle with snipped fresh parsley or chervil (optional)

 

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Butternut Squash Soup

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Step 1

In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.

Step 2

In a medium skillet, heat the vegetable oil. Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.

Step 3

Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.

Make Ahead

The soup can be refrigerated overnight. Reheat gently.

Notes

One Serving 264 cal, 10 gm fat, 1.4 gm sat fat, 37 gm carb, 7 gm fiber.

 

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