Broccoli Soup

 Saute onions, celery and garlic

Add broth (water anad better than bouillion), thyme, salt, pepper, splash of Worcester sauce

Add 4-5 chopped up potatoes

Cook until el dente

Add chopped up broccoli (2 heads with stems (peel off the outer layer))

Cook until tender.

Blend (don't blend all the liquid in at first because it's easier to add more liquid to an overly thick soup than it is to thicken up a watery soup). 

Salt to taste. Optional: add 1/4 cup cream or half and half

Serve warm with grated cheddar cheese on top. 

Baked Latkes

 Preheat oven to 425

With a cuisinart, shred 1.5-2 lbs potatoes and one onion. Use a salad spinner to spin out the liquid

Mix shredded potato/onion with 2 eggs, 2-3 T gluten free flour, salt, and pepper

Pour 1/2 cup oil on a sheet pan and heat in the oven for 10 minutes

Scoop latke mixture using a 1/4 cup. Put them on the hot oiled pan and lightly flatten with the back of the measuring cup.

Bake 20-25 minutes, flip, then bake for 8-10 more so they are crispy on both sides.

Top with flaky salt, and serve with applesauce and sour cream. 

Tamatar Chana Dal

 

Smashed potatos

 

Vegan Corn Chowder

Chop up and boil 4-5 small potatoes (skin on) (save 2 cups of potato water). Boil 5 ears of corn. Saute 1 onion, 2 stalks of celery, 3 cloves garlic, teaspoon dried thyme, 1 red pepper (preferably roasted!). Cut corn off cobs. Combine veggies, potatoes, and half the corn with the potato water. Add salt and pepper. Cook for 5 minutes. Blend. Add rest of corn. Add a cup and a half of unsweetened soymilk. Warm and serve. Top with fresh minced basil at the table.

Potato Bean Soup

This is a quick delicious soup. We just made it from what we had lying around and it turned out so well we decided to write it down. It goes without saying that you can substitute as you see fit.

Saute a sliced leek in olive oil. Add 3 potatoes chopped, 3 carrots chopped, 3-4 cloves of garlic chopped, and 1 zucchini chopped. Saute briefly and then add stock (we used water and a bouillon cube because they don't sell stock in Europe). Add enough to cover veggies and then some. Add more later as necessary. Add two cans of beans (we did white beans and kidney beans) and 1+ can of diced tomatoes. Cook until veggies are tender. Sprinkle in some spices (I used lots of dried basil, some tumeric, and a little paprika). Using a potato masher, mash around the soup a bit so it gets a little thicker. Add a couple handfuls chopped Italian parsley. Serve with fresh grated parmesan on top.

Great with a salad, bread, and good cheese! Also a nice red wine (but that's too hard to come by in Norway)

Latkes and Homemade Applesauce

For the applesauce, you'll want at least 8 apples and you'll want a variety: Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein all work well. If you can, get organic since it's nice to leave the skin on. Wash and slice the apples. Put in a big pot with a splash of lemon juice and a little bit of water. Cook on med-high until apples are completely soft. Use a potato masher to mash it up in the pot (the apples should be soft enough to easily mash). Then pour the applesauce into a sieve over a bowl. Using a form or potato masher, work the applesauce through the sieve until you have all the applesauce in the bowl and only the skins left on top. You should have a beautiful pink applesauce. You can use an immersion blender if you want the applesauce smoother.

For the latkes, preheat oven to 250. Grate 1 lb russet potatoes (use a cuisinart with the grater attachment!!!) and 1/2 an onion. Put in a bowl with 1-2 eggs, and 1/2 tsp salt. Heat up a frying pan with a lot of oil in it. Make sure the oil is good and hot. Ladle a scoop of potato in, press into pancake shape, and cook on one side about 4 minutes and then flip. If the pancakes aren't holding together yet, wait a little longer before flipping. Cook on other side until browned and then put in the oven to stay warm while you make the rest.

Serve with homemade applesauce and sour cream (or Greek yogurt).

Salmon with Roasted Potatoes and Greens

This is a whole dinner, so doesn't really fit the usual recipe paradigm. But it was so delicious, it needed to be documented.

Set oven to 400. On a baking sheet greased with olive oil, place diced yukon gold potatoes and diced sweet potatoes. Sprinkle on some kosher salt. Roast about 40 minutes until crispy on the outside and soft in the middle.

Meanwhile, cook your greens. We used swiss chard, so we tore the leaves off the stems and put them in a covered sauce pan over med heat until wilted. Dice the stems and saute with garlic and olive oil. Throw in the leaves and combine.

Put the oven up to 500 for the salmon. Put some olive oil, tarragon, and chevril in a baking pan. Place the salmon skin up into the pan. For a 1 1/2-2 inch filet, cook for 7 minutes. Then flip the salmon over, put a pat of butter on top and put it back int the oven for 4-7 minutes more depending on how you like your fish.

Potato Eggplant Curry

Slice eggplant up into 2 inch thin slices. Broil 6 minutes, turn over and broil another 3 or so minutes. Set aside

Chop up and boil 3 small potatoes until tender. Set aside

In a cuisinart, combine 1/4 onion, 2 cloves garlic, jalapeno, grated ginger, tumeric, chili, coriander, mustard, cumin, and 1/2 cup or peanuts or 1-2 tbsp peanut butter. If using peanuts, you'll need to add water until a thick paste forms. Set aside

Saute 1/4 onion, chopped.

note: I made this dish along with chicken saag so I threw the chopped up chard stems left over from that dish (see blog listing for chicken saag) into this and sauteed them with the onions.

Once the onions are tender, throw in 2 Roma tomatoes diced, the potatoes, the eggplant, and the peanut sauce. Add 1/4-1/2 cup water to make it saucy. You can add 1/2 cup yogurt too. Cook down for 5 minutes or so.

Stir in some chopped up cilantro.