Tag: Potatoes (Page 4 of 5)

Rainy Day Soup

December 9, 2014 / Dragonfly Home Recipes / 8 Comments

I call this Rainy Day soup for a couple of reasons. First, because it is a warm, nourishing soup to have on a cold, rainy day. (And we seem to be having a few of those lately). Also, this soup is not an expensive soup. It makes me think of the saying, “save it for a rainy day.” During this time of year, many of us spend more money than we maybe should (or maybe I’m just speaking of myself!) on holiday preparations. To make an inexpensive meal during this time helps balance the spending. Cabbage is one of the cheapest vegetables around–and it keeps for quite awhile in the refrigerator. Potatoes are also inexpensive and keep well (though less inexpensive if you buy organic, which I do, since we ate all our garden potatoes; still, they are economical). And kielbasa, even the higher quality kind, is reasonable. So I like to save this soup for a rainy day when I want to cut back on my food spending, but still create a good meal. Variations of cabbage and potato soups abound, and I have played around with lots of different versions, depending on what ingredients I have on hand. This is just one of many experiments that I like, but this recipe is so simple, tasty and filling, that I have written it down, and want to share it on my blog. For me, cabbage was an under-appreciated vegetable until the last few months. Now I like to use it in soups as often as I can. It helps that my son, who loves soup, likes cabbage too. I know he is getting vitamins A and C, minerals, and fiber when he eats cabbage. If you are looking for a way to warm up on a rainy day, get good nutrition, and be frugal without giving up taste, give this soup a try.

Rainy Day Soup

Servings: 4-6
Time: about 15 minutes preparation, about 30 minutes simmering time
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Ingredients:

1/2 cup onion, finely chopped
1 Tablespoon extra-virgin olive oil
4 cups potatoes, washed and cubed
2 cups green cabbage, washed and finely chopped
6 cups chicken broth (I like to use the Better than Bouillon chicken base mixed with water–it is delicious)
8 ounces kielbasa, fully cooked and thinly sliced

Directions:

Wash and chop the onion, potatoes, and cabbage. Thinly slice the kielbasa. In a large pot, heat the olive oil over medium heat. Saute the onion for 5-7 minutes, until soft. Add the chicken broth and bring to a boil. When the broth is boiling, gently add the chopped potatoes. Bring back to a boil, then reduce the heat to medium-low and simmer the potatoes for about 12 minutes, until fork-tender. Add the cabbage. Gently simmer for about 20 more minutes. Add the sliced kielbasa and cook until heated through. Season to taste with salt and pepper, if desired. Serve with rustic bread. Enjoy!

Paprika Sweet and Red Potato Fries

October 29, 2014 / Dragonfly Home Recipes / 2 Comments

I must admit that putting a meal on the table has been a bit of a struggle this past couple of weeks. Things have been so busy with my kids’ soccer and basketball schedules, school events, and other things that it feels like we have been running around a lot, in need of wholesome nourishment to ground us. It is all good stuff, and I am glad my kids are involved in activities they enjoy. But eating well during this busy season can be a challenge. The recipe I posted below for homemade fries made from sweet potatoes and red potatoes is a good one for this busy time. It does take a little time to slice the potatoes and bake them, but while they are baking I can throw together a salad and heat up some veggie burgers, and by the time the fries are done, I’ve got a delicious, healthy meal. And the few minutes I spend slicing the potatoes is worth it–the homemade fries are of course much healthier than the fries found at most restaurants. They are baked in a small amount of olive oil and only a sprinkling of salt, with the paprika and garlic powder giving them lots of flavor. The sweet potatoes are full of vitamins and minerals, especially vitamin A and potassium. The red potatoes aren’t so bad either; they have lots of vitamin C, minerals, and fiber. The key to making these homemade fries taste good is to bake them long enough that they are kind of crispy and not too mushy. I love the colors of these fries–they remind me of fall leaves. As for the veggie burgers, I just heat them in a skillet, toast some bagels to serve the burgers on, and add some sliced cheddar.

Paprika Sweet and Red Potato Fries

Servings: 4-6 side servings
Time: 10 minutes prep. time plus about 18 minutes bake time
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Ingredients:

3 cups sweet potatoes, sliced into strips
3 cups red potatoes, sliced into strips
1-2 Tablespoons extra-virgin olive oil
1 teaspoon paprika
1/4 teaspoon garlic powder
salt to taste

Directions:

Preheat your oven to 425 degrees. Thoroughly wash the sweet potatoes and red potatoes. Slice the potatoes into thin strips, like the shape of french fries. Place them in a medium-size bowl. Gradually add the olive oil. Add just enough oil to lightly coat the potato slices, but not so much that it is dripping from them. Add the paprika, garlic powder, and salt. You can adjust the seasonings to suit your own tastes–these are just suggested amounts that work for my family. Toss the potato slices so the olive oil and spices are evenly distributed. Arrange the potato slices on two baking sheets and put in the oven. Bake for about 16-20 minutes. It helps if you flip the fries about halfway through baking time. Fries are done when they are just crispy on the outside. Enjoy!

Green Bean and Tempeh Potato Salad

August 21, 2014 / Dragonfly Home Recipes / 0 Comments

Potato salads are a staple in our house during the summer months. Not only are potatoes comforting, they are also economical and full of fiber, lots of vitamin B6, and other vitamins and minerals. I especially like the potatoes that we grow ourselves or buy from a farmers market. Although potatoes can be stored for a relatively long time, the ones recently harvested seem to taste the best. I have been on a quest for good potato salad recipes this summer. The recipe posted below is delicious and has the added benefit of being balanced with lots of protein from the tempeh. It is based on a recipe I found in Vegetarian Times a few years ago, but I have modified it to fit my own and my family’s tastes. Tempeh is a food I am trying to incorporate in more of our meals. It is made from fermented soybeans and is a minimally processed form of soy, which makes it healthier than the more processed forms. It is high in protein and fiber. The fact that it is fermented makes it easier to digest. It is a good idea to seek out organic tempeh in order to avoid the genetically modified soy that is common here in the United States. The green beans in the salad add color and more vitamins and minerals. With the combination of oil and vinegar, mustard and maple syrup, the dressing has a very tangy, sweet and sour taste. This potato salad can be eaten warm, room temperature, or cold, and is a great dish to take to a picnic.