any new ideas for rice and potatoes ?

please send me some new recipes for potatoes, rice or pasta as a side dish. my husband doesnt eat any vegies and i am bored to death with the same ole thing everyday.

[Pooh]

Hi Bree,

Hope this might help

Discovering Potatoes : A Directory of the World's Best Varieties and How to Prepare and Cook Them, With over 40 Sumptuous Recipes
by Alex Barker, Sally Mansfield
Hardcover - 128 pages (August 2000)
Southwater Publishing; ISBN: 1842152211


also
www.pathfinder.com/FoodWine/trecipes/3490.html

for Caramelized-Onion and Potato Focaccia
by Claudia Fleming, pastry chef at New York City's Gramercy Tavern


Also at
www.williams-sonoma.com

or at
www.deandeluca.com

any recipe search by ingredient will give results.




[ April 30, 2001: Message edited by: pooh ]

my favourite way to have potatoes, especially with my roast beef is roasted in vegetable oil in untill crispy outside and tender inside,(i guess its almost deep fried but not) i also enjoy stuffing my potatoes, bake them , scoop the guts whip them with sour cream & cheese(anykind) and chives or broccoli bits then rebake to crisp the tops. an easy rice recipe i learned is take some sweet peppers (any color you prefer) and hollow them and set aside, hamburger meat seasoned and fried small bits, cook some rice and with some tomato paste or sauce mix the rice, hamburger, some diced onion together stuff the pepper with the mix and cover with cheese, i like havarti, if you want you can grate some extra cheese and layer it inside, if i do that, i use a second cheese like jalapeno-jack or havarti for that extra flavour. other than that, my menu is fairly boring for side dishes as well, although sometimes i mix homemade salsa into my rice for spanish rice, well good luck

forgot to tell you with the stuffed peppers, stand them in a cassarole dish with a little water in the bottom and bake at 350 till cheese melts or starts to brown

[Mezzaluna]

I love pommes Anna. Try this one if you love butter: http://soar.berkeley.edu/recipes/veg...mmes-anna1.rec

I use much less butter and also sprinkle some dried thyme on each layer of potatoes. I have a convection oven, and that helps crisp them even more.

I also cut new potatoes (or any potatoes) in wedges. I pour some olive oil in my palm, then toss the potato pieces to coat with oil. Then I sprinkle coarse salt, pepper and rosemary or whatever herbs I feel like using. I roast them in a hot oven (425, maybe), uncovered, for about 25 minutes or so. Shake them/turn them halfway through for even browning.

I have an eggplant/mushroom/onion/rice recipe if you'd like it. Just ask.

[Pastachef]

I like to do things with leftover mashed potatoes. My favorite is to use about 5-6 cups mashed potatoes, 3/4 cup grated Romano cheese, 1 cup plain bread crumbs, 1 egg, and a little water. Mix well and form potato cakes. Heat a baking sheet in the oven that is covered with a little olive oil. Place potato cakes, (I like to make mine football shaped) on the hot sheet and brown on one side, then flip them over and do the same. They really are good.

thank you so much for the recipes. i havent been cooking lately it is cold season in our house. i will try the roasted potatoes my husband should like those.
bree

Hi,

This is my latest variation on roasted potatoes, which I think finally nails it. The potatoes turn out really crisp and tasty, like a french fry, but with none of the effort.

Peel potatoes and cut into about one inch chunks. Put them in a CAST IRON slillet and dry the chunks thoroughly with paper towels. The potatoes should not crow the pan. They need room around them in order to crisp. Pour on some olive oil (depending on how conscientious I am being bout my weight, I have used as little as 1 tsp. and gotten good results with one largish baking potato) and masage the chunks to make sure every surface has its oil. DO NOT SALT OR PEPPER. Put the pan in a preheated 450 degree oven and leave untouched for 30 minutes. Take the pan out and stir the potatoes. Return to the oven for 10 minutes, then turn again and then bake for another 10 minutes. by now they should be just about done, but if you want them even crispier, give them another 10 minutes. You'll know when they're done. i make these at least two time a week, as they are so easy and tasty. Hope you enjoy them.

[logose]

I make a croquette with mashed potatoes and either put cooked ground beef or turkey or cooked chicken pieces , some chopped onions, eggs, a little bit of flour and salt and pepper make them into ovals and them dredge them in flour, dipped in eggs and rolled in bread crumbs. Refrigerate to get them very cold. Either pan fry (less fat) or deep fry. Its a little fatty , but yummmmmm.I serve them on a bed of shredded cabbage and there is a special sauce called BullDog Sauce. It's similar to worchestershire sauce but it is thicker. It goes very well with the croquettes.
With rice I make a very simple Mexican Rice with plain cooked long grain rice and just mix some salsa in it so it is dispersed throughout the rice. Great with black beans and fajitas.
Pasta, I like a very simple steaming hot pasta of your choice, with butter and olive oil drizzled on it then toss in some herbs(oregano, basil and crushed red pepper if you want a little tang) and minced garlic,salt, pepper mozerella and parmesian cheese.This is a nice change from tomato sauce, although if you want you can also put some halved cherry tomatoes in it.
Just a start.

[Svadhisthana]

What about trying different varieties of rice (bastmati, jasmine,etc.)and potatoes (new, yukon gold), also you could sneak in orzo or cous cous as an alternative to rice or potatoes.

[Heidi]

Mezzaluna,
When do you add the salt and pepper to your cast iron potatoes? I am making them tonight and I can't hardly wait. They sound scrumptious. Until then I will have s&p on the table.
Thanks for the idea.
Anna

[Mezzaluna]

Annastacia, I don't use the iron skillet- that was monstagirrrl. I use a non-stick baking pan. I do salt and pepper them before baking, though. I'm not sure why you'd want to wait until after, but I'm willing to be educated! How did your spuds turn out?

[mudbug]

bree,

Try this one. It's excellent.

Using a large non-stick pan, try cooking about a pound of sliced onions in olive oil just until they start to color, then add a cup of rinsed and coarsely chopped dried cranberries and about a half-cup (or more, if you like) of pistachios. Add two cups of basmati rice and about three-and-a-half or four cups of chicken stock with a healthy pinch of crushed saffron threads. Cover and allow the rice to cook for about twenty minutes. If you're brave, bring the heat up for about the last 5-7 minutes to allow a crust to develop on the bottom. The Persian friend who gave me this recipe swears that the crunchy crust is the best part, but the whole thing is so good I'd be content to eat it for breakfast, lunch and dinner.

Originally from a previous post.

My own thoughts on this recipe here.

Enjoy!