Chicken with Gravy and Matchstick Potatoes, from Sheetal

Ingredients

1 kg chicken, cut into pieces
2 onions, finely sliced
1 tsp garlic paste
1 tsp ginger paste
1 piece cinnamon stick
1 tsp salt
oil
1/2 kg potatoes, cut finely
Method

Heat the oil and fry the sliced onions, light brown. Fry the garlic. ginger and salt slightly, add the chicken pieces and brown both sides, then add cinnamon stick. Add a little more water, cover and put in the oven, 350 degrees for about 1 1/2 hours, or till done.

Fry the finely sliced potatoes, and before serving, arrange the chicken in a dish and garnish with fried potatoes

Instead of putting it in the oven, I just pressure cooked the chicken.

Awesome Roasted Potatoes, from Barb

About half a bag of potatoes - cut up into bite size pieces.
The potatoes were boiled until tender, then drained and allowed to cool for about 5 minutes.

In another large bowl I mixed
2-3 tablespoons Dijon Mustard
1 packet Lipton Savory Herb dip mix
1 tablespoon chopped garlic (from a jar)
3 tablespoons olive oil

Mix the potatoes into the seasoning mixture to coat evenly then place into a 13 x 9 greased pan.
Bake for 40 minutes at 450'F - half way through turn potatoes and sprinkle with seasoned bread crumbs/parmesan cheese

Pork Loin Hash, from Carrie

I marinated a loin in a little water, vinegar, oregano, garlic and pepper (similar to Italian dressing) then baked the loin until it was done, let it cool completely, then diced.

I did ^that^ earlier in the day, so this would be a great recipe for leftover pork loin as well.

I diced two large russet potatoes and one large yellow onion. Fried those up in a large skillet with a little butter.... when they we done I added the pork loin that I had diced until it was warm.

I served DH's with a scrambled egg on top, mine had a fried egg.

Pork n' Potato Dinner, suggested by Karli

INGREDIENTS

• 2 (1 inch thick) bone-in pork loin chops
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 2 1/2 tablespoons grated Parmesan cheese, divided
• 1/8 teaspoon pepper
• 2 medium potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 1 teaspoon beef bouillon granules
• 1/2 cup boiling water
• 1 1/2 teaspoons lemon juice

DIRECTIONS

1. Coat pork chops with flour. In a skillet over medium-high heat, brown chops in oil on both sides. Combine 1 tablespoon Parmesan cheese and pepper; sprinkle over chops. Arrange potato and onion slices over chops. Sprinkle with 1 tablespoon Parmesan cheese.
2. Dissolve bouillon in boiling water; stir in lemon juice. Pour over chops. Sprinkle with the remaining Parmesan cheese. Cover and simmer for 18-22 minutes or until meat juices run clear.

Crockpot Chicken and Veggie Curry, an idea from Carolyn

--- potatoes, baby carrots, and onion on the bottom
--- an overgrown chicken breast, cut into 5ish large chunks on top of that
--- Trader Joes curry simmer sauce (half a jar) over the top, and a big splash of soy milk on top, too
--- cooked on low for 6-1/2 hours (but timing is probably not critical)
--- then added frozen peas, turned up to high, cooked for another 30 minutes or so

Served atop steamed rice, cooked with the rice cooker that resides on the counter next to the crock pot.

Turkey Sausage Hash, from Stacy

1 onion 1 green pepper 2 medium red potatoes 1 package (5 links) turkey apple sausage 1/2 can corn olive oil garlic salt apple cider Finely chop onion and pepper (I use a food processor). Dice the potatoes. Cook all of these in in a pan with some olive oil and garlic salt, medium heat, until somewhat tender. Add the corn, sausage (cut up), and about a cup of apple cider (I just poured some in). Let simmer for 20 minutes or so...until the potatoes are tender to your liking.

Hobo Dinner, from Holli

1 pound ground meat- divided into 1 /4 pound portions
1 pound package of baby carrots- divided into 4 portions
4 medium baking potatoes, sliced
1 medium onion, sliced and divided into 4 portions
salt and pepper to taste
4 large sheets of aluminum foil

Divide meat into 4 equal portions, and form into patties. Place in center
of aluminum foil sheet, add divided portions of carrots, potatoes, and onion.
Season as desired. Fold foil, around contents and place on large cookie tray.
Bake at 375 degrees for or hour or until meat is thoroughly cooked and
vegetables are tender. This dish can also be prepared over a camp fire or on
a grill.

Dh said you could probably do a half potato each, though ds and I ate more potatoes and less meat...but he's probably right. The portions are too much food for one person, but it's so good, you just keep eating! The veggies turn out a lot like the way the do with a roast, and the hamburger turned out juicy and tender--just right. I used a decent amount of s & p--sort of a thin, even coating on top of the meat, and then another generous amount on the veggies. It was super quick--took maybe 10 minutes, probably less to assemble, then walk away for an hour, and there's dinner! And soooo homey/comfort food delicious. I was a little worried about no fat or water in there; I thought the veggies would dry up, but apparently the little packets of aluminum foil keep the steam from them and the meat in there, and they sort of steam/roast.

Vegan "Cream of Potato" Soup, from Holli

Fill a med/large saucepan about 3/4 full of water and put on high heat.
Wash about 5 medium sized white/baking potatoes and cut into about 1-1 1/2 inch size pieces, and put them in the water. Don't peel. The peelings give it a sort of baked potato flavor.
Cut up "some" onion. I used what I had left of one in the fridge, which wasn't much. I would say 1 med. onion would be good.
Place that in with the potatoes.
Set the timer for 20 minutes.
When the timer gets to about 7 or 8 minutes, mix up about 1/2 cup hemp milk with a couple of tsps of cornstarch.
Check the potatoes.
If they are nearly done, add the milk mixture.
Stir, and add any seasonings you like. I used s&p, about a tsp of coriander and some fake soy sauce--maybe a tablespoon. I turned off the burner and let the rest of the time run out while the broth thickened.

Potato Soup, an idea from Holli via her mom

She peels the potatoes and cuts them into about 1 inch pieces and boils them.
Use enough water to cover them generously.
Optionally, you can stick some small pieces of carrot and celery in, too.
After the potatoes are soft, mix up some EVAPORATED milk with regular flour and mix well.
Add to the soup. Season with salt and pepper to taste.
My dad and I like a lot of pepper.

Now, amounts...I don't really know.

She uses a large soup pot and probably fills it about half way with potato pieces. Then maybe 1/3 c of the evaporated milk and a few tablespoons of flour. It comes out mild and creamy, and pretty watery--just thick enough! How's that for specific?

Crash Hot Potatoes, suggested by Shauna

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Slow Cooker Green Beans, Ham, and Potatoes, from Karli

INGREDIENTS

* 2 pounds fresh green beans, rinsed and trimmed
* 1 large onion, chopped
* 3 ham hocks
* 1 1/2 pounds new potatoes, quartered
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon seasoning salt
* 1 tablespoon chicken bouillon granules
* ground black pepper to taste

DIRECTIONS

1. Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
2. Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.

Suggested by Betsy - Prairie Land Pot Roast

If you don't get the mag, this is the pot roast that dh was in ecstasies over:


Prairie Land Pot Roast (Kraft Food and Family, Winter 2008, pg. 17)

Prep: 20 min. Total: 2 hours 40 min.

1 boneless beef shoulder pot roast (2 lb.)
1/2 tsp salt
1/4 tsp pepper
1 bottle (8 oz.) Catalina dressing, divided
2 large onions, sliced
2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2-inch pieces
1 lb. carrots, peeled, cut into 1-inch pieces
Water
2 tbsp fresh parsley, chopped

Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cut of the dressing, turning to brown all sides. Add onions; stir to brown.

Add remaining dressing potatoes, carrots, and enough water to come three-fourths of the way up meat (about 1 1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.

Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.

Makes 8 servings.

Thai Squash Soup, from the internet

Thai squash soup~feeds about 6

1 good sized butternut squash~prick with a fork a few time and roast it in the oven on a cookie sheet. It takes 45 min-1 hour depending on squash

In a big soup pot:
1 onion, diced 4 cloves garlic, minced
1 thumb sized piece of ginger, grated

Add the above to pot with 2 TBS butter.

4 medium potates, cubed - add to onions, cook until onions are clear
4-6 cups veggie broth
cover and cook until potatoes are done

With a hand blender/food processor/blender puree potatoe mixture
Seed/peel squash and puree~ add to potatoes mixture

Add 1 can coconut milk, salt and pepper to taste and curry paste to taste. (some like it spicey others not so much) If you don't have curry paste you can always do your favorite curry blend.

reduce temp to low and let simmer 15 min or so to let the flavors mingle.

Enjoy with naan or crusty bread....sourdough is good too!
Freeze in freezer bags/lay them flat for easier storage

Pork Chop Potato Casserole, from Karli

Pork Chop Potato Casserole

4 boneless pork chops
4 med-large potatoes, thinly sliced
1/2 onion, sliced into rings
1 can cream of mushroom soup (I doubled the recipe and used one can mushroom and 1 can cream of celery)
1 cup of milk

Lay sliced onions in bottom of 9x13 baking pan. Put potatoes on top of onion layer. Mix together soup and milk and pour over onions and potatoes. Place pork chops on top and season with favorite seasonings. Bake at 425° for 1 hour.

Amber adds: Karli, that is the same recipe my mom used for pork chops and it is how I make them now. Yummy! Sometimes I add sliced mushrooms or carrots to it as well. It is also good with sour cream mixed into the sauce and lots of garlic.

Grilling Ideas from Rocknut

Asparagus:

Marinade: Italian dressing for a quick marinade, or melt a mixture of butter, rosemary, garlic, and oregano and a squirt of lemon juice (plus salt and pepper). Put marinade in a large ziplock bag with asparagus for at least half an hour before grilling. DELICIOUS!

Steaks: (Rib Steaks are my favourite) Any spice mixture you want. I favour a basic salt, pepper and cajun spice mix... DO NOT flip your steaks more than once! (sorry Jake, lol!)

Twice baked Potatoes: Microwave several baking potatoes till relatively soft, cut in half. Scoop insides out into a bowl (leaving a thin shell of potato), mash insides with butter, cream cheese, garlic, cooked broccoli (bacon, cheddar, asiago, onions, whatever you like!) put mixture back into shells, garnish with cheese, fresh herbs on top, and put on grill for 20 minutes or so...

Tofu Burgers, by Jenifer

Tofu Burgers: (very versatile basic burger you can play with in terms of seasonings)
1 lb tofu (I prefer the firm)
1/2 c whole wheat flour
3 tlb. nutritional yeast (this is inactive yeast- makes a good cheese substitute)
2 Tlb. veggie boullion powder
2 tlb soy sauce
1/4 c sesame seeds
1 sm potato (scrubbed)
1/4 tsp garlic powder
1 sm onion (or onion powder to taste)cracked ground pepper to taste

Grind potato, tofu and onion in food processor- be careful not to make it too fine. Mix in remaining ingredients and form into burger shape. I usually bake these on a slightly oiled cookie sheet for 15-20 mins at 350º. (I guess they could also be fried)

Unusual Chicken, suggested by Amber

Their recipe:

• 1 (3 pound) whole chicken
• 4 medium red potatoes, peeled and quartered
• 6 carrots, cut into 1/2 inch pieces
• 2/3 cup honey
• 1/3 cup Dijon mustard
• 3 tablespoons butter
• 2 tablespoons finely chopped onion
• 2 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground ginger
• 1/4 teaspoon finely chopped garlic
• 12 whole fresh mushrooms
• 2 apples, cored and quartered (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
3. Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
4. In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
5. Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

Sometimes I make it with cut up chicken pieces or chicken breasts, this cuts the cooking time in half. I have omitted the ginger and apples and it still comes out delicious!

Potatoes and Smoked Sausage, by Cara

We bought some yummy smoked sausage from a stand at the farmer's market this afternoon. This dish has 5 ingredients...

cubed potatoes,
sliced smoked sausage,
salt, pepper,
and water.

Put potatoes into a frying pan, add about 1/2 inch of water and lots of pepper and a little salt. Cook with the lid on until potatoes are mostly cooked, then add the sliced sausage and heat through. Takes like 15-20 minutes total, since the sausage is smoked and just needs to be heated up. You can also use Kielbasa or fresh sausage like Bratwurst as well. Obviously cook the raw meat longer. Simple and YUM!

Chicken Legs in Apple-Peach Gravy, from Sue

I made chicken legs in an apple/peach gravy w/ morels;
Ingredients:

garlic, onions, leeks, olive oil, Kosher salt, apple, dried apricot, potatoes, chicken stock, bay leaf, celery flakes, sherry vinegar, sugar, cornstarch.

First I grilled the chick legs to seal in the juice (I don't know if this was actually necessary, but I did it anyway. The more dishes I dirty, the more proficient I feel)

In a large saute pan cook the garlic/onions/leeks in olive oil w/ a little Kosher salt. Add stock and bay leaf and simmer. Add the rest of the ingredients except the sugar. Let simmer until the apples start to get soft. Place sauce and chick legs in large pan and place in oven set to 375*. Cook until chick is done. Remove chick from pan and strain remaining liquid (arrange the solid pieces on serving plate) reserving it in a sauce pan. Place taters in a pan and bake a little while longer until done (you may want to broil them for a couple of minutes so they get crispy). In the mean time heat up sauce and slowly add corn starch (that has already been diluted in icewater) until you reach the gravy consistency you desire. Add sugar if you need it and then drizzle over chick & everything else.

Suggested by Mandy - New Potato Curry

New Potato Curry (Judith Finlayson's 150 Best Slow Cooker Recipes)

2 T clarified butter or veg oil
1 lb small new potatoes
2 onions, finely chopped
1 clove garlic, minced
1 tsp curry, preferably Madras
1/2 tsp salt
1/2 tsp cracked peperrcorn
1/2 c water or chicken stock
2 tbsp lemon juice
1/4 chopped cilantro

Heat butter or oil over medium high heat. Add potatoes and cook just till they begin to brown. Transfer to slow cooker.

Back to stove, reduce heat to medium, add onions and cook till softened. Add garlic, curry powder, salt and pepper. Cook for 1 minute. Add water or stock, bring to a boil and pour over potatoes.

Cook on low for 8-10 hours or high for 4-5 till the potatoes are tender. Stir in lemon juice and garnish with cilantro.