Mashed Tomato Potatoes

{real simple}

Mashed Tomato Potatoes

Serves 8

Hands-On Time: 15m

Total Time: 40m

Ingredients

• 2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces
• 2 garlic cloves, peeled
• 1/2 cup milk
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup chopped flat-leaf parsley
• 3 scallions, trimmed and chopped
• 1/2 cup grated Parmesan
• 1/2 teaspoon kosher salt
• 2 pounds salad tomatoes (about 5 medium), chopped

Directions

1. Place the potatoes and garlic in a large saucepan and cover with lightly salted water. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato.
2. Drain the potatoes and garlic. Mash with a potato masher or a fork until smooth. Blend in the milk, butter, parsley, scallions, Parmesan, and salt. Gently fold in the tomatoes.

Vegan Banana Muffins

 {mango power girl}

Comforting Lentils

(ganymede kids}

Ingredients

2 (19oz/540ml) cans of lentils

1 (280z/796ml) can of diced tomatoes

2 large cloves of garlic
A piece of fresh ginger roughly equal to the amount of garlic
1 lime
Black pepper
1 tablespoon extra virgin olive oil

Directions
1. Heat olive oil on medium heat
2. Add garlic and ginger and sauté for approximately 30 seconds
3. Add lentils and diced tomatoes
4. Squeeze lime juice over the lentils
5. Add black pepper to taste
6. Stir occasionally and serve when hot!

Roasted Delicata Squash Salad Recipe

Interesting combination of lemon and miso.  Not sure where I'll get the harissa paste.

{101cookbooks}

Ingredients

• 1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried

• 3/4 pound / 12 oz / 340 g delicata squash
• 1/4 cup / 60 ml extra virgin olive oil
• scant 1/4 cup / 50 ml white miso
• scant 1 tablespoon harissa paste
• 3 tablespoons freshly squeezed lemon juice

• 1 1/2 ounce / 45 g kale, de-stemmed and finely chopped

• 4 radishes, very thinly sliced
• 1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts

Homemade Wontons

I want to make this...

{...design*sponge}

Butternut Squash and Pomegranate Galette

Brooklyn's Sunday-Suppers created this recipe for Design*Sponge.  A simple one dish recipe for vegetarians.

[...sunday supper]

Butternut Squash + Pomegranate Galette
Makes two 12 inch galettes or one large

Ingredients

• 3 cup all-purpose flour
• 1 teaspoon salt
• 20 twist of a pepper mill
• 2 sticks cold butter cut in cubes
• 1/4 cup ice-cold water
• ½ butternut squash – halved and deseeded, and sliced
• ½ red onion sliced with root end still intact
• 3 tbsp butter
• 2 tbsp chopped sage
• Handful of pomegranate seeds
• 4 tbsp chopped toasted walnuts
• Salt
• Fresh pepper
• Good quality extra virgin olive oil

Preparation

1. Measure out flour, salt and pepper into a food processor. Mix well. Add the butter and pulse till butter resembles small pea size pieces. Add water while pulsing processor. Stop once the dough becomes a ball. Lay out a piece of clear wrap, lay the dough on it, flatten to a thick disk (or two) while wrapping. Allow to rest for at least ½ hour. (Dough Recipe by Camille Becerra )
2. Preheat oven to 400 degrees.
3. Slice the squash and cut the onion into equal width wedges—about ½ inch thick. Mix with butter, sage, salt and pepper and toss.
4. Roll out dough on lightly floured surface into 12 inch round and transfer to baking sheet. With each wedge beginning at center of the dough, fan squash and onions into pinwheel shape, overlapping and covering entire center of the round—leaving a few inch border. If you are making a large galette, you can form an outer row of veggies. Gently fold remaining dough over the edge of the filling, forming a freeform tart crust. Beat egg with a splash of water and brush over the crust. Bake for 50 to 55 minutes or until crust is golden brown and squash pierces easily with a fork.
5. While tart cools, sprinkle toasted walnuts and pomegranate seeds over top.
6. When ready to serve drizzle generously with very good extra virgin olive oil. Crack fresh black pepper and sprinkle coarse sea salt.

Pickled Spicy Carrots

I've been thinking about pickling vegetables for the winter but never thought to do a spicy carrot (from Terrain)

Greek Potato and Almond Dip

 From Epicurious

Potato and almond...never thought to put those ingredients together in a mash potato texture/consistency.  Must try this soon!  It seems like a good idea for the holiday parties.

yield: Makes about 2 1/4 cups
active time: 15 min
total time: 25 min

Ingredients:

• 3/4 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
• 1/2 cup sliced almonds
• 1/2 cup coarse fresh white bread crumbs
• 3 garlic cloves
• 1/2 cup water
• 3 to 4 teaspoons fresh lemon juice, divided
• 2/3 cup extra-virgin olive oil, warmed

Accompaniment: crackers

Preparation:

1. Preheat oven to 350°F with rack in middle.
2. Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.
3. While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
4. With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt, and 1 tablespoon lemon juice.
5. Drain potatoes and coarsely mash with fork, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.

White Bean Chili With Jalapeno Bulgur (Recipe)

From Real Simple

Christopher Baker

Serves 4 Hands-On Time: 20m Total Time: 30m

Ingredients

• 1/2 cup bulgur wheat
• 1 tablespoon fresh lemon juice
• 2 scallions, thinly sliced
• 1 jalapeno, seeded and chopped
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 14.5-ounce can diced tomatoes
• 2 15-ounce cans cannellini beans, rinsed

Directions

1. Bring 1 cup water to a boil. Add the bulgur and simmer, covered, until all the water is absorbed and the bulgur is tender, 12 to 15 minutes. Stir in the lemon juice, scallions, jalapeño, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
2. Meanwhile, heat the remaining tablespoon of oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook until tender, 6 to 8 minutes. Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, 1 to 2 minutes.
3. Add the tomatoes and their liquid and 1½ cups water to the onion mixture; bring to a boil. Add the beans and simmer until slightly thickened, 8 to 10 minutes. Divide the chili among bowls and top with the bulgur.
   
   To freeze: Omit the bulgur. Make the chili as directed. Cool to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.
   
   To cook: Thaw the chili in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes. Meanwhile, cook the bulgur. Top the chili as directed.

By Kate Merker, September 2009