Meatless Mountain Green Beans with Potatoes

Meatless Mountain Green Beans with Potatoes

http://www.eatingwell.com/recipes/meatless_green_beans_potatoes.html

From EatingWell:  July/August 2013

In the southern Appalachian Mountains, green beans were cooked at the back of the stove in a bacon-seasoned broth with new potatoes added in the final part of the long, slow process. The result is a vegetable dish so imbued with meaty flavor that it was regularly served as the main part of an otherwise meatless meal with slaw, fresh tomatoes, sliced cucumbers, raw onion and cornbread. Here the meaty flavor in this vegetarian green bean recipe is created without pork by using smoked Spanish paprika and olive oil. Look for smoked paprika with other spices in well-stocked supermarkets.

8 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 2 hours

Ingredients

• 2 pounds green beans, trimmed, cut into 1-inch pieces (about 8 cups)
• 4 cups water, or as needed
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons smoked Spanish paprika, mild or sweet, plus more to taste
• 1 1/2 teaspoons salt
• 16 baby or new potatoes (about golf ball size), rinsed but not peeled

Preparation

1. Place beans in a large pot or Dutch oven. Pour in enough water to just barely cover the beans. Add oil, paprika and salt; gently stir to combine. Bring to a boil. Reduce heat to maintain a lively simmer, cover and cook until the beans are tender, about 1 hour. (Check the pot occasionally and add water a little bit at a time if the beans are in danger of cooking dry.) Taste the bean broth and stir in additional paprika, if desired, for a “meatier” taste, but do so in small increments; too much can impart a bitter taste.
2. Place potatoes on top of the beans and push down into the broth. Return to a simmer and cook, uncovered, until the potatoes are very tender, 20 to 30 minutes more.

Nutrition

Per serving : 121 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 20 g Carbohydrates; 3 g Protein; 5 g Fiber; 444 mg Sodium; 362 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1/2 fat

Kale and White Bean Soup

5 medium-sized red potatoes, cut into bite-sized chunks
2 carrots, diced
2 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
1 14-oz can whole peeled tomatoes, diced and liquid reserved
1 14-oz can cannellini beans, rinsed
1 large bunch kale, stems removed, leaves shredded into small pieces
7 cups water
salt and pepper to taste
2 T. olive oil

1. Heat the oil in a large soup pot over medium heat.
2. Add the onions, celery, carrots and garlic and saute for about 10 minutes until softened.
3. Add the tomatoes and a dash of salt. Cook until flavors begin to caramelize.
4. Add the potatoes, beans and water. Bring the soup to a boil, then reduce heat and simmer until potatoes are tender (about 10 minutes).
5. Add the kale and cook for another 2-4 minutes more, until the leaves are wilted and softened.
6. Serve hot and enjoy!

Garlic and Lemon Chicken w/Green Beans and Red Potatoes

~GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES~

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- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 tsp. Sea salt
- 1/2 tsp. freshly ground black pepper
- 3/4 lb. trimmed green beans
- 8 small red potatoes, quartered
- 4 Large skinless chicken breasts

DIRECTIONS:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm , Enjoy !!

Curried Potatoes and Spinach in Naan

From The Truly Healthy Family Cookbook

1/2 lb. potatoes, chunked
2 T. vegetable oil
1 c. finely chopped onion
1 T. curry powder
1 jalepeno, seeded and finely chopped
3 T. grated ginger
3 cloves garlic, finely chopped
1 lb. spinach, stemmed and roughly chopped
salt and pepper to taste

3/4 c. plain Greek yogurt
1/2 c. grated hothouse cucumber
1/4 t. cumin
1/4 c. cilantro, chopped

4 pieces naan, warmed

Boil the potatoes in salted water until soft, about 7 minutes. Drain. Heat a large saute pan over high heat. Add the oil and onion to the pan and lightly brown, about 5 minutes. Add the curry powder, jalepeno, ginger and garlic. Cook until aromatic, about 30 seconds. Add the spinach and cover the pan to wilt the spinach, about 3 minutes. Lower heat and stir in potatoes. Season with salt.

In a small bowl, combine the yogurt, cucumber, cumin and cilantro. Season with salt and pepper.

To assemble, place one-fourth of the spinach mixture in each naan. Drizzle with 3 T. of the yogurt sauce. Wrap the naan around the spinach and enjoy!

Irish Herbed Potatoes

IRISH HERBED POTATOES
(luckymommyto2boys ~ Amy ~ Taste of Home)

2-1/2 pounds potatoes, peeled and cut into wedges
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup minced fresh parsley
3 tablespoons minced chives
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1/8 teaspoon salt
1/8 teaspoon pepper 

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl. 
In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat. Yield: 8-10 servings. 

*Amy's notes: I used small red potatoes, kept the skin on, and cut them into quarters.

Layered Potato Stew

Submitted by: Renee Tougas fatfreevegan.com
Recipe by: Mary McDougall

Servings: 4-6 hearty meal

Adapted from Mary’s original:

Vegetables:
8-10 potatoes, sliced
1 large onion/leek, sliced
2 carrots, sliced
Whatever vegetables you want, some ideas: Green beans, Cauliflower, Corn, Peas

You can add a mixed bag of frozen vegetables for easy preparation.

Sauce:
3 cups canned chopped tomatoes or 2 cups + 1 cup tomato sauce – flexible on what tomato product you want to use
1/4 cup soy sauce
1 tsp thyme
1 tsp dry mustard
1 tsp basil (I used frozen basil cubes I made from summer’s abundance of basil – basil blended with a bit of water and frozen in ice cube trays)
2 tsp chili powder
1/2 tsp cinnamon (or less – adds a unique interesting taste)
2 tbsp parsley flakes

Layer the vegetables in crockpot in order given. Mix together ingredients for sauce and pour over vegetables. Cook on high for 6 hours or low for 10-12 hours.

Creamy Vegan Potato Corn Chowder

Creamy Vegan Potato Corn Chowder

(soychick.com)

o 4 cups fresh or frozen corn
o 3 cups soy milk
o 1 onion, minced
o 3 stalks celery, minced
o 2 T oil
o 2 -3 cloves garlic, minced
o 2 medium potatoes, diced (4-5 small potatoes)
o 1 cups water
o 1 1/2 t salt
o 1 t paprika
o 1/4 t cayenne
**Add 2 T of flour (dissolved in water) to thicken soup
**Add 2 T of vegan butter for creamier flavor

Slow cooker:
Remove corn from fresh cob and set aside or use frozen.

Blend 2 cups of the corn in a blender with the soy milk and pour into slow cooker along with all other ingredients. Cook on low for 8-10 hrs or on high for 4-6 hrs.

In a pan:
Blend 2 cups of the corn in a blender with the soy milk and set aside. Saute onion, and celery in the oil for 10 minutes, add the potatoes and simmer for an additional 15 minutes, stirring often. Add the remaining ingredients, bring to a boil, lower the heat and simmer for 1 1/2 hours.

Pour into bowl and enjoy with bread.

Au Gratin Potatoes (weight watchers)

Au Gratin Potatoes (WW)
mom2brs via weightwatchers

Ingredients:
1 spray of cooking spray
1 tbsp salted butter
1 medium uncooked onion, diced
2 tbsp all purpose flour
2 cups fat free skim milk
2 lbs uncooked Yukon potatoes, thinly sliced
1 cup low fat shredded cheddar cheese
Salt & Pepper

Directions:

Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before serving.

Seasoned Baked Potatoes

Seasoned Baked Potatoes
TheBadWitch/TOH
Yield: 4 servings.

4 medium baking potatoes
1 tablespoon olive oil
1-1/2 teaspoons dried basil
1/2 teaspoon onion salt
1/2 teaspoon garlic powder

Scrub potatoes and cut in half lengthwise; place cut side up on an ungreased baking sheet. Brush with oil. Sprinkle with basil, onion salt and garlic powder. Bake at 400 for 35-40 minutes or until tender. 

Zucchini and Potato Pancakes

Zucchini & Potato PancakesMichelle (MMmom) from Joy the Baker Cookbook

4 tablespoons olive oil
1/4 cup finely diced yellow onion
1 garlic clove, minced
2 cups grated zucchini
2 cups peeled and grated potato
1 teaspoon salt
2 large eggs
1/3 cup all-purpose flour
1/2 teaspoon baking powder
Sour creme or creme fraiche, for serving
Paprika and ground cumin for dusting

Place a medium-sized sauté pan over medium heat. Heat 2 tablespoons of the oil and add onions. Cook onion until it is translucent, then add garlic. Cook for 1 more minute. Place onions and garlic in a small bowl.

Place zucchini and potato along with 1/2 teaspoon of the salt in a colander over a medium bowl. Let sit for 10 minutes, then press down with a clean towel, squeezing out excess of water.

In a medium bowl, whisk eggs. Whisk in the flour, baking powder, and remaining 1/2 teaspoon of salt. Add the cooked onions and garlic, zucchini, and potato, and stir together until well combined.

Place a rack in the upper third of the oven and preheat to 200 degrees F. The oven will keep the pancakes warm as they are being cooked in batches.

In the medium sauté pan used to cook the onions, heat to tablespoons olive oil over medium heat. When oil is heated, drop in the batter by rounded tablespoonfuls. Flatten gently with a fork. Cook about 2 minutes, or until golden brown around the edges. Flip and cook for another 2 minutes or until golden. Place on a plate and keep warm in the oven until ready to serve.

Serve with sour cream or créme fraiche and a dusting of paprika and ground cumin. These pancakes are best served immediately, though they can be cooked up and kept in an airtight container in the refrigerator. Reheat in a lightly greased sauté pan the following day.

Obi-Wan Kebabs

OBI-WAN KEBABS
Amy (amylz)
Star Wars Cookbook

2 chicken breasts
4 small red potatoes
3 zucchinis
3 ears of corn
olive oil

Soak 8 wooden skewers in water for 30 min. Pre heat oven to 375 Cut chicken breasts into cubes (about 1 inch) Cut potatoes in halves, the zucchinis and corn into 1 inch rounds Place ingredients onto skewers in the following order: corn, potato, chicken, zucchini. Brush kebabs with oil. Sprinkle with salt and pepper. Bake till veggies are tender and chicken is done. About 20 min.

Indian-Style Potatoes and Spinach

Indian-Style Potatoes and Spinach (JunqueGirl)

(source: Vegandad.com, who adapted it from Best Ever Curry Cookbook)

- 2 tbsp oil

- 1 tsp mustard seeds

- 1 large onion, halved and sliced

- 2 cloves of garlic, chopped

- 1" piece of ginger, minced

- 4 large Yukon gold potatoes, cubed

- 1/2 cup water (more if needed)

- 1 tsp chili powder

- salt to taste

- 2 handfuls baby spinach

1. Heat oil over medium heat. Add mustard seeds and fry until they begin to pop and splutter. Add onion, garlic and ginger and fry for 5-7 mins, until translucent.

2. Add potatoes, water, chili powder, and salt and mix well. Add a little more water, if needed, to make a nice sauce. Reduce heat, cover, and cook for 12-15 mins, or until potatoes are cooked. Stir occasionally.

3. When potatoes are cooked, add spinach to the pan. Cover and cook for a few mins until spinach wilts but is still a nice vibrant green.

Roasted Potatoes, Chicken Sausage and Peppers

Roasted Potatoes, Chicken Sausage and Peppers
Skinnytaste.com
Servings: 4 • Serving Size: 1/4th • Old Points: 7 pts • Points+: 8 pts
Calories: 324.7 • Fat: 11.4 g • Protein: 22.6 g • Carb:32.9 g • Fiber: 4 g • Sugar: 1.8
Sodium: 586.8 mg (without salt)

Ingredients:

• 1.5 lb (about 3 large) potatoes, russet or new
• 1 medium onion, peeled and quartered, layers separated
• 2 red bell peppers, seeds removed and cut into 1 inch pieces
• 2 tsp extra virgin olive oil
• kosher salt and fresh cracked pepper to taste
• 1 tsp chopped rosemary (fresh or dry)
• 1/2 tsp garlic powder
• olive oil spray (I use my Misto)
• 1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices

Directions:

Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

In a large bowl,

combine

potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder.

Mix

well to be sure everything is coated with oil and seasoned evenly.

Pour

onto the prepared baking sheet and

place

in the center of the oven;

bake

for 15 minutes.

Use a spoon to

toss

so nothing sticks or burns.

Add

the sausage to the baking sheet with the potatoes and vegetables and

bake

, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

I love it bc you can really do anything you want to it. I usually add a ton of red and orange peppers, onions, mushrooms and tonight I will be adding zuchinni from the garden.

Garlic Mashed Potatoes with Spinach

Garlic Mashed Potatoes with Spinach
tboyd72
Recipe courtesy Rachael Ray

4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
1/2 cup cream
Salt and pepper
1/4 teaspoon freshly grated nutmeg
Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes. Squeeze the water from spinach in a clean dish towel. Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consitency. 

Pioneer Dinner SLow Cooker Recipe

Pioneer Dinner Slow Cooker Recipe (4Kowboys)


The Ingredients.

serves 6 

4 large carrots, peeled and chopped into 2-inch chunks

1 yellow onion, peeled and coarsely chopped

4 brown baking potatoes, chopped in 2-inch chunks (I don't usually peel)

4 Italian-flavored sausage, sliced in 1-inch pieces

1 cup beef broth


The Directions.
Use a 6-quart slow cooker. Layer the ingredients into your cooker in this order: carrots, onion, potatoes, and sausage. Pour the broth over the top. Cover and cook on low for 6 to 8 hours, or until the vegetables have reached desired tenderness.

Upside Down Potato and Onion Skillet Tart

Upside Down Potato and Onion Skillet Tart

I use small red potatoes.  I don't peel potatoes as a rule, you can if you prefer.  I just wash them thoroughly and then slice.

2 1/2 tablespoons butter

12 sprigs thyme, strip the leaves from the stems

1 large onion, sliced somewhat thickly ( a tad more than 1/4 inch thick)

1 lb. waxy red potatoes, washed and very thinly sliced
 
2 tablespoons olive oil

1/2 cup grated gruyère

1/2 cup crumbled feta

1 cup grated mozzarella

sea salt and cracked black pepper

Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.

Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.

Carrot Soup

CARROT SOUP
OP: Girl in the Swing

1 clove garlic
2 leeks (white part only) chopped
a few teaspoons of butter or olive oil 2 T Olive Oil
1 pound carrots, peeled and sliced
1 large potato, peeled and sliced
1 small sweet potato, peeled and sliced (optional) 1 medium
3 cups of vegetable stock, or 1 boullion cube and water 3 cups chicken broth (low sodium, fat free)
1 teaspoon crushed fennel seeds Didn't use fennel seeds
1 teaspoon ground ginger I omitted the ginger
1/2 cup of milk I forgot to add the milk
salt and pepper (or better paprika) to taste

Sautee the leeks and garlic in the oil/butter until tender.
Place them in a pot with all other ingredients, except the milk and salt/pepper.
Cook over low heat, until the carrots are tender. Check every 15-20 minutes and add water if needed.
Let the soup cool enough to handle and then puree. Add salt and pepper to taste.
Before serving, bring the soup to a boil again, add the milk and mix well.

Hasselback Potatoes

Hasselback Potatoes

Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Balsamic Roasted Potatoes

Balsamic Roasted Potatoes
The-Skipper-Bunch

1 1/2 pounds new potatoes, halved or quartered if large (I used russet)
3/4 cup low sodium chicken broth
1/4 cup balsamic vinegar
8 garlic cloves, smashed
5 sprigs of thyme ( I used 1.5-2 tablespoons of dried thyme)
coarse salt and ground pepper

Directions:

Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

Ultimate Slow Cooker Mashed Potatoes

Ultimate Slow Cooker Mashed Potatoes
5 lb. Russet or Idaho baking potatoes, peeled, cut into 1 inch chunks
1 1/2 C. chicken broth
1/4 C. butter, cut into chunks
1 C. sour cream
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground pepper
1/2 to 1 C. milk, warmed

In 4-5 quart slow cooker, place potatoes, chicken broth and butter. Cover, cook on high 4 hours or until potatoes are tender. Add remaining ingredients except milk. Mash potatoes well, then stir in enough milk for desired creamy consistency. Cover and keep warm on low until serving time, up to 2 hours. Stir before serving.