Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts

SWEET POTATO BLACK BEAN TORTILLA SOUP

February 24, 2020
Sweet Potato turtle bean Tortilla Soup may be a vegan version of classic tortilla soup that’s equally as hearty!

The truth is, I thoroughly enjoy eating plant-based meals because they create me feel good inside and out. 

SWEET POTATO BLACK BEAN TORTILLA SOUP
SWEET POTATO BLACK BEAN TORTILLA SOUP

This Sweet Potato turtle bean Tortilla Soup are some things I could eat every single day and never tire of it. It’s so hearty and flavorful and it certainly doesn’t hurt that it’s Mexican food. 

This is the simplest tasting veggie broth that I’ve tried — and I’ve tried tons. The flavour is incredible all on its own and it completely enhanced this Sweet Potato turtle bean Tortilla Soup!

The sweetness of the sweet potatoes and red bell pepper combined with the savory spices, hearty black beans and freshness of cilantro and lime are a tremendous combination.

SWEET POTATO BLACK BEAN TORTILLA SOUP

INGREDIENTS :
  • 1 tablespoon extra virgin olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1.5 lbs. sweet potato (about 2 medium), peeled, and cut into 1″ cubes
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 1 cup corn, fresh or frozen
  • 5 cups Zoup! Good, Really Good™ Veggie Broth
  • 1 can black beans, rinsed and drained
  • 14 ounce can fire roasted diced tomatoes with its juice
  • Juice of 1 lime plus lime wedges for serving
  • 1/4 cup chopped fresh cilantro
  • salt and pepper, to taste
OPTIONAL OVEN BAKED TORTILLA STRIPS:
  • 2 tablespoons olive oil
  • 2 corn tortillas sliced into strips
INSTRUCTIONS :
  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.  Add the onion and garlic and saute until softened, about 5 minutes.  Stir in the spices and cook for 1 minute longer, stirring constantly.
  2. Add the sweet potato, red bell pepper, jalapeno, and corn and saute for 2-3 minutes.  Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil.  Once boiling, reduce heat to medium low and simmer for 20-30 minutes until the potatoes are tender.
  3. Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary.  Serve warm with tortilla chips and lime wedges.  Enjoy!
PREPARE THE TORTILLA STRIPS WHILE THE SOUP COOKS:
  1. Preheat the oven to 400 degrees.  Toss the tortilla strips with the olive oil and salt, to taste.  Bake in an even layer for 5 minutes or until golden and crispy.

GARLIC BRUSSELS SPROUTS POTATOES

January 06, 2020
These Garlic Brussels Sprouts Potatoes are entirely vegan, gluten free, then easy to form. An ideal warming dish for the vacation season, but also all-year long.

With the falling temperatures, I already started with making my Garlic Brussels Sprouts Mac and Cheese way often.

GARLIC BRUSSELS SPROUTS POTATOES
GARLIC BRUSSELS SPROUTS POTATOES

I never get bored or uninterested in that. It’s the last word food on behalf of me.

But now it’s time to extend my love making these Garlic Brussels Sprouts Potatoes.

Also it's amazing for the vacations and yuletide. This easy recipe has all the flavors you would like and like to rock your holiday table.

GARLIC BRUSSELS SPROUTS POTATOES

INGREDIENTS:

  • 2 lb potatoes, peeled and cooked
  • 3 tsp garlic powder, optional
  • 2 cups Brussels sprouts, cleaned and halved
  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • 1 cup onions, chopped
  • salt, pepper to taste

INSTRUCTIONS :

  1. Boil or steam the potatoes, but don’t cook them all the way. I recommend 15-20 minutes max, depending on your type of potato. Let cool and cut into inch-sized chunks.
  2. For making the Garlic Brussels Sprouts, heat a pan with half of the oil. Add onions, Brussels sprouts, and garlic and roast all for around 10 minutes until lightly browned and golden.
  3. Add optional garlic powder and mix with the potatoes and more of the oil. Cook for another 10 minutes until the potatoes are completely done.
  4. Alternatively you can put the garlic, Brussels sprouts, and onions on a baking sheet prepared with parchment paper. Season with salt and pepper. Roast everything for around 10 minutes at 425°F. Then add potatoes, and continue roasting for an extra 15 minutes.

SWEET POTATO NACHOS RECIPES

December 26, 2019
Sweet potatoes are perfection. Not only are they delicious, but they also happen to be full of many vitamins and minerals, meaning you'll bury them under cheese and avocado and still find yourself with a dish you'll feel good about eating.

I love nachos — absolutely adore. The crunch of the chips, the gooeyness of the cheese, the superbly harmonious meshing of the flavors be still my pounding heart.

SWEET POTATO NACHOS RECIPES
SWEET POTATO NACHOS RECIPES

But I also like to eat healthy [most of the time], meaning that I had to mention goodbye to my habit of eating cheese and chips for lunch 4 times every week and find a far better alternative.

Delicious and painless — what more could you ask for? and therefore the neatest thing a few dish like this is often that it’s fully customizable counting on your tastes.

SWEET POTATO NACHOS RECIPES

INGREDIENTS :

  • 1 Tbsp. olive oil
  • salt and pepper, to taste
  • 2 large sweet potatoes, sliced ¼ inch thick
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 cup canned black beans, rinsed
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup chopped green onions
  • 1 avocado, diced or smashed
  • Greek yogurt or sour cream
  • Salsa

INSTRUCTIONS :

  1. Preheat oven to 425F and lightly spray a baking sheet with cooking spray.
  2. Wash and dry your sweet potatoes, then use a vegetable peeler to peel them. Slice them into ¼ inch rounds and place in a large bowl. Drizzle with olive oil, using your hands to ensure that each round is evenly coated. Season with paprika, garlic powder, and salt and pepper, tossing well.
  3. Place rounds in a single layer on your baking sheet. Bake for 40 minutes, turning them over halfway through to ensure they don't burn.
  4. Remove from oven and transfer rounds to a cast iron skillet or oven safe dish, allowing the edges to slightly overlap. Top with beans and cheese before returning to the oven for an additional 5 minutes, or until cheese is melted.
  5. Remove from oven and sprinkle with chopped green onions. Serve with avocado, Greek yogurt or sour cream, and salsa.

INSTANT POT CHEESY BACON RANCH POTATOES

December 16, 2019
These straightforward Instant Pot sleazy bacon ranch potatoes ar an incredible dish for your family meal, or for the vacations next to your ham or turkey for sure!

Of course you'll use one or the opposite however in person I prefer the various tastes, textures, and colours therefore I like better to use each.

INSTANT POT CHEESY BACON RANCH POTATOES
INSTANT POT CHEESY BACON RANCH POTATOES

You could even add purple/blue potatoes for a pop of color which might be fun too!

Yes you'll build mashed potatoes however I'm telling you these ar a lot of fabulous and you don’t got to keep an eye fixed on them. Simply add bacon, broth, cubed potatoes and cheese and it’s change of state time!

INSTANT POT CHEESY BACON RANCH POTATOES

INGREDIENTS :

  • 1 packet ranch dressing mix powdered mix, 1 oz.
  • 3/4 c chicken broth
  • 3 medium red potatoes we used Washington potatoes
  • 1/3 c bacon bits we used real bacon bits
  • 1 c cheddar cheese grated
  • 1/3 c parmesan cheese
  • 3 chives diced, optional
  • 3 medium potatoes russet

INSTRUCTIONS :

  1. Wash potatoes. Leave the skin on and dice into approx. into 1" pcs. 
  2. Put them inside your Instant Pot and sprinkle your powdered ranch dressing mix on top of them. (alternatively to get them all really coated put potatoes and dry mix in a bowl and mix to coat and then add into your pressure cooker.)
  3. Sprinkle your bacon bits on top of that and pour your chicken broth over everything.
  4. Close your lid and steam valve and set to pressure high for 7 minutes. (timing may vary slightly depending on how large you cut your potatoes, keep them bite size)
  5. Do a quick release.
  6. Lift lid and sprinkle parmesan cheese, then grated cheese over your potatoes. Put lid back on for a few minutes so cheese can melt.
  7. Lift lid, gently stir and serve!!


SOUR CREAM AND ONION SMASHED POTATO CASSEROLE

December 15, 2019
This soured cream and Onion Smashed Potato Casserole is one among those recipes you’ll reach for over and all over again. The chunky texture in conjunction with the soured cream and onion flavor combination is certain to enhance a spread of homestyle main dish entrees.

Sour Cream And Onion Smashed Potato Casserole
It simply goes with everything thus well and rounds out most any meal. It form of celebrates the flavour jazz band of creamy soured cream with the tart style of onion and smothered potatoes. What may probably be wrong with that? I notably love this dish as a result of it is created prior to and chilled till I’m able to bake it. There’s no meat thus, I will simply serve this once vegetarians square measure feeding at my table and recognize they’ll be happy, too.

SOUR CREAM AND ONION SMASHED POTATO CASSEROLE
SOUR CREAM AND ONION SMASHED POTATO CASSEROLE

Tips for creating Potato Casserole
  • If this potato casserole is assembled prior to, you’ll got to bring it to temperature before baking. If you’re in a very hurry, add ten minutes approximately to the baking time. have a good time with the cheese victimization white or yellow cheddar cheese, Swiss, Gruyere, cheese or no matter you've got handy. This dish is low stress all the manner around. At our house there’s no wrong cheese. Ever.
  • Keep in mind once smashing the potatoes you’ll got to leave some bite size chunks behind for the toothsome texture it offers to those smashed potatoes.
  • When I need to prime these with a tender topping, I sprinkle crushed crush soured cream and onion potato chips over the cheese on prime.  So simple, tasty and tummy filling it’s secure there won’t be a containerful left over.
  • If you’re a spud fan, checkout this formula for ceremony Potatoes from The Country Cook, too.


SOUR CREAM AND ONION SMASHED POTATO CASSEROLE

INGREDIENTS :

  • 1 16 oz container sour cream
  • 2 tsp garlic salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 16 medium red potatoes
  • 1 tsp salt
  • 1/2 cup butter melted
  • 1 cup light cream
  • 1/4 tsp paprika plus additional for dusting
  • 3 cup shredded sharp white cheddar cheese
  • 6 green onion thinly sliced

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
  2. In a large pot cover the potatoes with water. Season the water with with 1 tsp salt. Bring to a boil cooking for 12-15 minutes until fork tender. Drain well.
  3. Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving chunky.
  4. Add the melted butter, light cream, sour cream and seasonings. Mix well.
  5. Fold in 2 cups shredded white cheddar cheese and sliced green onion. Reserve some green onion for garnishing.
  6. Pour the mixture into the dish. Top with the remaining shredded cheese and sprinkle with a light dusting of paprika.
  7. Bake for 35-40 minutes. Garnish with reserved chopped green onion just before serving.

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