Archive for the ‘potatoes’ Category

Quickie: Pasta-less Carbonara

This is a quick meal hack: making carbonara without pasta.  Generally, I don’t eat a lot of pasta anymore, but occasionally, I just say “screw it” and make a bowl of the real stuff.  None of this shirataki/squash BS; I have real rice sticks with my pad Thai and real spaghetti with my tomato sauce.  But this week, I flat-out forgot to buy a box of pasta, and my pantry is such that pasta just isn’t a staple I keep stocked.  So I’ve come up with a quick, easy, grain-free way to enjoy the eggy-creamy-cheesy-bacony goodness of carbonara without pasta.

Potatoes.  Yeah, not low-carb, but they’re delicious and I find them far easier on my digestion than gluten grains anyway.  I mixed in some diced zucchini as well, since I’m starting the produce and protein challenge tomorrow and also because I overbought zucchini at the market (easy to do this time of year).

Potatoes alla Carbonara

Potatoes alla Carbonara

3-5 small red potatoes, cubed

1-2 zucchini, diced

1 egg + 2 egg yolks

2-4 Tbsp. cream

1/2 c. grated hard Italian cheese (I think I used Romano)

6 strips of bacon, baked and chopped, grease reserved

Start by steaming the potatoes until just tender.  While the potatoes steam, whisk together eggy goodness, cream, and some pepper if you want.  Add the zucchini to the steamer about 5 minutes before the potatoes finish.  Remove your steamer basket and empty the water out of your pan and put the veggies back in over medium heat.  Add 3-4 Tbsp. bacon grease and stir to coat.  Add in the egg mixture and 1/2 the cheese.  Stir until a creamy sauce forms.  Add in the bacon.  Serve over a bed of kale and top with the rest of the cheese.  Makes 2 generous servings.

This post is part of Pennywise Platter at The Nourishing Gourmet.


Leftover Hash and Frugal Tips from this Week

This week I made a meatloaf on Monday night, which left me with some nice leftovers last night.  Hash is one of my favorite ways to use leftover meat, especially the night before I run in the morning.  Potatoes fill out what may or may not be sparse amounts of meat, and you can throw the veggies right into the hash, or else serve the hash over steamed veggies.  It’s a great way to reheat foods without a microwave and get some nice browning on them.  I’m giving my recipe for hash using leftover meat loaf, but you could use hamburger patties, cubed meat, or just some fresh ground meat.  And feel free to use any substantial veggie for the bulk.

Now for some tips for keeping it frugal from this week:

1.) Make your own jewelry and investigate alternative ways to manage your health.

2.) Use bountiful veggies to make moist, healthy muffins.

3.) If you’ve been practicing for a while, try building a yoga home practice.  You’ll save on class fees and transportation, and you can move through your practice at your own pace with modifications if you need, without worrying about what anyone else thinks.

4.) Use your leftovers!  Use substantial veggies like potatoes, winter squash, sweet potatoes, etc. to fill out meals to stretch more expensive ingredients, like pastured meats.

Yeah, I forgot to take a picture before digging in.

Leftover Hash

Potatoes, cut into cubes about 1/3″ on a side

Meat, cut into similarly small cubes

Other veggies, if desired


Heat a cast iron skillet over medium heat.  When it’s hot, add ghee to the pan and let it melt.  Add the potatoes and a pinch of salt.  Cook, tossing every 5-10 minutes until browned and cooked through (about 30 minutes).  Add the meat and let brown.  Flip/toss and let brown some more.  Add other veggies if you want and allow to warm/cook through.  Remove the hash to plate, serve it over steamed greens, and top with white gravy, if you have it.

This post is part of Pennywise Platter at The Nourishing Gourmet.

Frugal Frittata

So all the pictures for this recipe are still on my camera, but I wanted to get the recipe up for Pennywise Platter today. This is a classic Spanish tortilla, made for two. It’s nutrient-dense, and uses eggs, which are frugal, potatoes, which are even more frugal, and green onions, which I always end up wasting when I get them because they always come in bunches that are bigger than I need.

I used a recipe from Simply Recipes for inspiration, but then adjusted the amounts to fit what I needed and had on hand. It’s incredibly simple, if a little labor intensive. I suppose if you were so inclined, you could steam the potatoes instead of frying them to save a little time, but I imagine it would leave your tortilla wetter.

Anyway, I thought you would enjoy another simple weeknight meal. Anyone who read my menu plan on Sunday knows that I wasn’t really planning on making a tortilla, but I ended up with a few more potatoes than I needed, and a few extra green onions that were not going to last to the end of the week.

Spanish Tortilla
adapted from Simply Recipes
3 small red potatoes, sliced 1/8″ thick
3 green onions, white and light green parts sliced
olive oil
4 eggs, beaten with a little milk and pepper to taste
Preheat the oven to 350 degrees. Add olive oil to a small pan over medium heat. Add the sliced potatoes in about 3 batches, so that there is a single layer of potato slices in the bottom of the pan. Fry on both sides until cooked through, and maybe slightly golden. As the potatoes cook, remove cooked slices to drain on a paper towel before cooking more. Salt the hot potatoes. When the potatoes are done, reduce the heat to medium-low, add more oil if you need, and add the green onions. Saute until slightly tender and fragrant, then remove from the heat. Add the potato slices back in, overlapping them in about 2 layers. Pour egg mixture over the potatoes, and give it a little shake to make sure everything is even. Bake for about 15-20 minutes, or until a sharp knife inserted in the center comes out clean, and there is no oozing from the cut (the tortilla will puff slightly). Loosen from the pan and invert on a plate. Cut into wedges. Serves 2.

A Hearty Meal

Yes, I know it’s hot. But when I get home after working a long day, and I know I might be getting up to go running or do some dancing or whatever in the morning, I want a hearty meal, one that will stay with me at least until I go to bed, and not send me running for my secret stash of chocolate by 8pm.

This is a hearty meal. It is all cooked, but could be served along some raw sauerkraut, or topped with raw cheese, or sour cream for some enzymes.

I simply love it. I’ve been making it with my homemade sage sausage that I made with Ferguson Family Farm‘s fresh ground pork. They raise Berkshire hogs on pasture, y’know. If you’re in the MD/DC area, I suggest you look around for them. The woman who mans (womans?) the booth at our farmer’s market is awesomely knowledgeable and very friendly.

And they do chicken and beef, too! I need to remember to order a turkey, I think…

Sausage, Pepper, and Potato Skillet Meal
a scant pint of small potatoes (or 3-4 medium), in 1/2″ cubes

your favorite cooking fat (I think ghee would be awesome here)
1/2 lb. bulk sausage
1 green bell pepper, diced
1/4 onion, diced
raw cheese (optional)
Heat the skillet over medium-low heat, and add a good tablespoon or two of your fat. When it’s hot, add the potatoes and give them a bit of salt. Cook, stirring every 5-10 minutes, until the potatoes are cooked through (takes about 30-40 minutes for me). Feel free to get off your feet while you’re waiting to stir. When the potatoes are cooked, push them to the edges and add the sausage. Brown on one side, then flip to brown the other side, crumbling it up a bit with the spatula. Then push the sausage to the side and add the veggies. Cook them through, then stir everything together and cook for a few minutes. Serve, topped with raw cheese, if you like. Makes 2 hearty servings.
This is part of Real Food Wednesday.