Tag Archive: potatoes


Eggplant Shepherd’s Pie

Vegetarian Shepherd’s Pie

From Real Simple

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Cook eggplant, onions, and carrots, stirring, until tender and starting to brown, 10 to 15 minutes. Stir in broth, tomato paste, parsley, pepper, and 3/4 teaspoon salt; bring to a simmer. Cook, stirring often, until thickened, about 15 minutes. Cover and keep warm.

 

Step 2

Preheat broiler with rack 5 inches from heat. Place potatoes in a medium pot and cover with salted water by 1 inch. Bring to a boil and cook until very tender, about 15 minutes. Drain and return potatoes to pot; mash with cheese, milk, and remaining 1/4 teaspoon salt.

Step 3

Spread potatoes evenly over eggplant mixture. Broil until golden brown, about 5 minutes. Top with parsley.

Nutritional Information

  • Calories 362
  • Fat 15g (5 g saturated fat)
  • Cholesterol 18mg
  • Fiber 8g
  • Protein 11g
  • Carbohydrate 47g
  • Sodium 1070mg
  • Sugar 13g

 

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Courtesy of  Good Housekeeping

Serves 6

Ingredients
1 1/4 lb. red potatoes, cut into 1-in. chunks
2 tbsp. olive oil
lg. eggs
1/4 c. half-and-half
2 c. shredded Gruyère cheese
1/4 c. chopped fresh basil, plus more for garnish
1/4 c. chopped fresh parsley, plus more for garnish
cloves garlic, finely chopped
3 c. packed fresh spinach, sliced
med. bulbs fennel, cored and thinly sliced 
Directions
  1. Preheat oven to 450 degrees F. Toss potatoes with oil and 1/4 teaspoon each salt and pepper; arrange in single layer on rimmed baking sheet. Bake 20 to 25 minutes or until golden brown and tender. Reduce oven temperature to 375 degrees F.
  2. Meanwhile, whisk together eggs, half-and-half and 1/2 teaspoon salt; stir in Gruyère, basil, parsley and garlic. In large bowl, toss potatoes, spinach and fennel with egg mixture until well combined. Transfer to 2-quart. baking dish; cover with foil.
  3. Bake 30 to 35 minutes or until custard has set. Uncover; bake another 5 minutes. Garnish with additional basil and parsley, if desired

 

Sweet Pepper Hash Brown Baked Eggs

  • Makes: 8 servings
  • Serving Size: 1 egg with pepper ring and 1/2 cup hash browns
  • Carb Grams Per Serving: 18

Ingredients

  • Nonstick cooking spray
  • 1 20 – ounce package O’Brien-style refrigerated shredded hash brown potatoes (such as Simply Potatoes brand)
  • 1 tablespoon olive oil
  • 1 large green sweet pepper
  • 1/2 cup pizza sauce
  • 1/4 cup finely shredded Parmesan cheese (1 ounce)
  • 8 eggs
  • Freshly ground black pepper and/or snipped fresh basil (optional)

Directions

  1. Preheat oven to 375 degrees F. Coat a 3-quart rectangular baking dish with cooking spray. Add potatoes to prepared baking dish. Drizzle oil over potatoes; toss to combine. Spread potatoes evenly in the baking dish. Bake for 10 minutes. Stir potatoes; spread evenly in the baking dish again. Bake for 10 minutes more.
  2. Meanwhile, slice the sweet green pepper into eight 1/4- to 1/2-inch-thick rings. Remove seeds. Remove potatoes from oven. Reduce oven temperature to 350 degrees F. Arrange pepper rings in two rows on top of the potatoes. Spread 1 tablespoon of the pizza sauce within each pepper ring, then break an egg into each pepper ring. Top each egg with a rounded teaspoon of the shredded Parmesan cheese. Bake for 15 to 20 minutes more or until egg whites are set and yolks begin to thicken but are not hard.
  3. If desired, garnish with freshly ground black pepper and/or snipped fresh basil.
 Courtesy of Diabetic Weekly

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 179 cal., 7 g total fat (2 g sat. fat), 188 mg chol., 491 mg sodium, 18 g carb. (2 g fiber, 2 g sugars), 9 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 1; Starch (d.e): 1; Fat (d.e): 0.5

Ingredients
  • 1 pound  potatoes peeled and sliced into ¼” rounds
  • 8 ounces Brussels sprouts, halved
  • 1 cup of very fine chopped sweet vidalia onion
  • 1 clove garlic
  • 1-2 teaspoons butter, for greasing pan
  • salt and pepper
  • ¾ cup heavy cream
  •  1/2 cup crumbled bacon bits  ( I usually fry  bacon nite before and break into crumbs)
  • 1 cup shredded Gruyere
Instructions
  1. Preheat oven to 400 degrees F. Rub the inside of an 8- by 11-inch baking pan with the clove of garlic and then grease well with the butter.
  2. In a pan of salted water, cook the potatoes until just  barely tender. Check using the toothpick and if goes thru and comes out clean it is done (do not overcook until mushy). Drain well.
  3. Layer the cooked potatoes, onions and the halved Brussels sprouts, seasoning well with salt and pepper. Pour cream evenly over the top of the vegetables and sprinkle the cheese and bacon bits on top.
  4. Bake for 20 minutes, or until golden and bubbly.
Pork Zuppa

another great one from Diabetic Weekly
  • Makes: 6 servings
  • Serving Size: 1 1/3cups
  • Carb Grams Per Serving: 19

Ingredients

  • 1 pound ground pork
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper
  • 4 cups reduced-sodium chicken broth
  • 12 ounces tiny red new potatoes, each cut into 8 pieces
  • 1 12 – ounce can fat-free evaporated milk
  • 2 tablespoons cornstarch
  • 2 cups chopped fresh kale
  • Crushed red pepper (optional)

Directions

  1. In a large skillet cook pork, onion, and garlic over medium heat until meat is browned and onion is tender; drain off fat. Return meat mixture to skillet; add oregano, salt, and crushed red pepper. Cook for 1 minute more. Transfer to a 3-1/2- or 4-quart slow cooker. Add broth and potatoes.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. In a small bowl combine evaporated milk and cornstarch until smooth; stir into cooker. Stir in kale. Cover and cook for 30 to 60 minutes more or until bubbly around edge of cooker. If desired, sprinkle with additional crushed red pepper.

Tip

  • For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 303 cal., 12 g total fat (4 g sat. fat), 53 mg chol., 542 mg sodium, 19 g carb. (2 g fiber, 4 g sugars), 20 g pro.

Diabetic Exchanges

Vegetables (d.e): 1; Medium-Fat Meat (d.e): 2; Fat (d.e): 1; Starch (d.e): 1

Cleaning out refrigerator soup

Thanks to Peter Schaller, who says “There’s nothing better than a lazy Sunday morning to get life in order. This is what I made after cleaning out the vegetable drawer.”

Ingredients

  • 1 large carrot
  • 4 medium sized potatoes (or swap some for sweet potatoes)
  • 3 celery stalks
  • ½ zucchini
  • 4 tomatoes
  • 1green pepper
  • 1 small onion
  • 5 garlic cloves
  • 1 teaspoon curry
  • ½ tspn black pepper
  • Several dashes soy sauce
  • 1 tspn turmeric.

Method

  • Dice carrots and potatoes and simmer 5 minutes in covered pot with enough water to cover.
  • Meanwhile dice all other veggies and smash garlic and dice finely, then add to pot.
  • Add spices and seasoning to pot and cook approximately 15-20 minutes.

Note: This ends up thick and chewy, but add more liquid if you like. I also added some fat to help absorb nutrients by swirling 1 Tbln coconut oil through the soup. Flavours are even more delicious after several hours or overnight.

Preparation: 10 minutes
Cooking: 20 minutes
Makes: 1-2 serves

Potato and Onion Flat Bread
 Hands-On Time 20 minutes
Total Time 40 minutes
Serves 4
Ingredients
2 tablespoons olive oil
1 small yellow onion, thinly sliced into circles
1 russet potato, peeled and thinly sliced
1 tablespoon whole rosemary needles
 kosher salt and black pepper

cornmeal for the skillet
1 package (about 1 pound)  refrigerated pizza dough

Directions

  1. Heat oven to 450° F. Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes.
  2. Transfer the onion to a bowl. Add the potato, rosemary, 1 teaspoon salt, and ¼ teaspoon pepper and toss. Set aside.
  3. Wipe out the skillet, turn it upside down, and sprinkle the bottom with cornmeal.
  4. On a work surface, with your hands or a rolling pin, gently shape the dough into a round the same size as the skillet.
  5. Place the dough on the bottom of the skillet. Top with the potato mixture, arranged evenly, leaving a 1-inch border.
  6. Transfer the skillet to oven and bake until the crust is golden brown, about 20 minutes. Slice the flat bread into wedges.
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