October Skillet Hash

October Skillet Hash with Fire Roasted Tomatoes

Right up there with Christmas in December is my other favorite, ALL THINGS PUMPKIN in October!

As a foodie, I get pretty excited about ways to enjoy the little plump squash. From sweet to savory to seeds to spice, I think it's tasty, healthy and the color is pretty nice! Today's recipe is a spin on a previous recipe, Veggie Skillet Hash, originally posted in October, 2013.

So, how did I change it up? Three ways: I added diced pumpkin and sweet potatoes in my little cast iron skillet while my hubby's skillet had chicken. The third way is by listening to a reader of my blog (and sister kitchen-ninja) when she suggested I add Fire Roasted Tomatoes for that "extra juiciness." Sorry, it took me so long to get there!

October Skillet Hash

1 large, Onion, diced
1 Red Bell Pepper, diced
3 cloves Garlic, minced
1 tablespoon fresh Rosemary leaves, chopped
1 tablespoon fresh Thyme leaves
1 teaspoon ground Sage
3-4 Red Skin Potatoes (or whatever ya got), diced
1 cup Pumpkin, diced (or substitute butternut squash)
1 small Sweet Potato, peeled & diced
1 (15 oz) can Cannellini or White Navy Beans (whatever ya got), drained & rinsed
1-2 cups Kale, large stems removed & leaves coarse chopped
1-2 cans Fire Roasted Tomatoes
S&P, to taste
Red Pepper Flakes
Olive Oil
(optional: 1-2 chicken breasts, sliced thinly)

...and before Fire Roasted Toms were added.

Because my hubby doesn't care for pumpkin nor sweet potatoes, but wants meat, I divided some of the ingredients between the two cast iron skillets.

• Sauté onion and red bell pepper over medium heat in olive oil or splash(es) of water until just getting soft.
• Add garlic, herbs, diced potatoes, pumpkin and rinsed beans. Cook slowly --don't rush-- until taters and pumpkin are fork-tender, approx 20 minutes.
• Add kale, seasonings and fire roasted tomatoes and continue cooking until kale wilts and skillet is bubbly!

Serve with a good bread or cornbread or crackers, even! Enjoy!

Tip: If you have left-overs, the taters and pumpkin may soak up the "extra juiciness." Re-saucy with a little bit of water or veggie broth.

Go Play with Your Food!

"Sam"

Tuesday Recipe: Tater Soup

The weather has been simply bipolar. It was 72 degrees on this last day of January! Didn't it snow just a couple of days ago? Why yes, yes, it did! 

While it was still cold outside, I made a smaller pot of homemade potato soup because it is so easy and quick! And, if you have some potatoes which are starting to soften, you can use them in soup!

So, here's how I cooked up my TATER SOUP... 

Potatoes, cut into large chunks 
Onion, diced
Olive Oil (for sautéing onion)
1 Packet dry Hidden Valley Ranch Dressing Mix
*Sharp Cheddar Cheese, shredded
S&P
(optional: garlic, Italian seasoning blend, pepper flakes, rosemary, etc.)

*Into a hot pot, drizzle 1 Tablespoon of oil -OR- water.
*Dice Onion and sauté in oil (or dry sauté in water) until soft and opaque.
*Wash and cut potatoes into larger chunks of approximate same size to cook at the same time.

Note: I don't peel my potatoes. That's up to you. On-hand I had Yukon Gold Potatoes, which is unusual. Typically, I use Red Skin (a.k.a. New Potatoes). Use whatcha got!

*Add tater chunks to sautéd onions in the pot.
*Add enough water to cover taters by about 1". Boil until fork-tender. (This means when you stick the tines of a fork into a chunk of potato, it slides in with little resistance.)

Note: Evaporation will occur during the 20-ish minutes of boiling. You MAY need to add more water to the pot.

*While taters are boiling, shred your block of cheese ... unless you purchased the bag of it already shredded.
*When taters are fork-tender, get your potato masher or immersible hand blender and smash away to desired consistency. Our family prefers some smaller chunks left instead of a velvety texture.
*When desired consistency is reached, stir in the packet of dry Ranch Dressing Mix and as much cheese as you want! Remember, cheese adds saltiness. If the pot was large, you may want to add a 2nd packet of the dry Ranch Dressing.
*Taste it. Does it need salt & pepper? Does it need more cheese? Does it need spice? Does it need more water?
*Serve it up in a bowl or large mug with extra cheese, a dollop of sour cream or plain Greek yogurt or bacon crumbles and some bread or crackers! ENJOY!

OK! Go Play with Your Food! And, be sure to let me know how YOUR soup turned out and what you did differently!

NOTE: I prepared this soup with the Black Rind Sharp Cheddar purchased at Simonton's Cheese & Gourmet House, a Tennessee company.

Tuesday Recipe: Aloo Gobi

Aloo (Potato) Gobi (Cauliflower) is an 

inexpensive "dry" curry for anyone who would like to change up their typical midweek menu! The list of ingredients may seem long, but it's just a simple teaspoon, here and there, to taste.

My husband loved how the house smelled and decided he wanted the curry over rice as opposed to quinoa, which was my choice. I happened to have Saffron Jasmine Rice! Also, after stirring the curry, he mentioned more sauce would be more to his liking. No problem! I added 1 small can of tomato paste and thinned down with vegetable broth and additional Indian spices! Mmmmm!

Aloo Gobi Curry

(adapted from Forks Over Knives, pg 179)

1 medium Yellow Onion, peeled & diced

Ginger (1 T of fresh grated or 1/2 t ground)

2 cloves Garlic, peeled & minced

Small Jalapeño, seeded & minced

Thanks to friends for the garden tomatoes!

2 medium Tomatoes, diced (I used a can of diced toms + fresh garden toms)

1 medium head Cauliflower, cut/plucked into florets

1 lb Potatoes, 1/2" dice or coarse chunks

1 teaspoon ground Cumin

1 teaspoon ground Coriander

1 teaspoon Red Pepper Flakes

1/2 teaspoon Turmeric (which gives the curry it's beautiful color)

1/8-1/4 teaspoon ground Cloves (Don't skip this ingredient - It's the deal maker!)

2 Bay Leaves

Salt, to taste

optional:  1 small can Tomato Paste

optional: Vegetable Broth

optional: Cilantro, coarse chopped

• Sauté onion over medium heat; 7-10 mins
• Add ginger, garlic and jalapeño; 3-5 mins
• Add tomato, cauliflower, potatoes, cumin, coriander, red pepper flakes, turmer, cloves and bay leaves. Cook, covered for 10 mins, until veggies are tender.
• **IF you choose a wet curry, add the tomato paste and thin with vegetable broth. Simmer for 3-5 mins.
• Remove the bay leaves. Serve over rice or fave grain.

Remember, cooking is a subjective taste with an objective of enjoying your meal. You know your taste and the preferences of your family... Go play with your food!

Tuesday Recipe: Cheesy Potato Bake

Mmmm! All around our family post-Easter dinner table decided this side dish was a keeper! I mean, after all, potatoes and cheese and garlic just go.to.ge.therrrr!

Cheesy Potato Bake

1-2 tablespoons Olive Oil
Figure 1 Russet Potato per person (thinly sliced rounds) 4 potatoes for this particular recipe
1 large Red Bell Pepper, chopped
1 Onion, diced
1-2 cloves Garlic, coarsely minced or chopped
1 (8 oz) block or package Pepper Jack Cheese, shredded
S&P, to taste
(optional: fresh Cilantro, coarsely chopped)

• Preheat oven to 400 degrees.
• Heat olive oil in skillet over medium-high. Add bell pepper and onion. Sauté until tender. (OR, if you prefer, consider a dry sauté or water sauté.)
• Add garlic; sauté slightly.
• Arrange half of the sliced potatoes in a lightly oiled casserole dish.
• Season potatoes with Salt & Pepper; spread half of the bell pepper, onion and garlic sauté mix and sprinkle with half of the shredded cheese. **Our family really loves cilantro. I sprinkled half of the cilantro, stems and all, on this first layer and saved the rest for after baking.**
• Repeat with another layer of potatoes, seasoning, sauté and cheese.
• Cover (with foil or lid) and bake 40 minutes.
• Uncover and bake until potatoes are tender and cheese is golden, 15-20 additional minutes.
• Remove from oven, sprinkle with cilantro and serve!

Comfort food with a Latin kick OR NOT, instead use your fave cheese! Play with your food!