WHATS FOR DINNER #5

HOT CRUSHED POTATOES!
(Inspired by the Pioneer Woman)

Sometimes you just can't  stand the thought of smashed or baked potatoes again. Actually, that's not true... I love smashed or baked potatoes; sometimes you just have to have a little variety in life. I was browsing the other day for some of that variety and came across this recipe from the Pioneer Woman. Nice new take on potatoes, however with a little twist of 'things and stuff' from me.

 Tender and flavorful, with a nice crispy, crunchy kick! Perfect new side dish for meat on the grill! Check out the recipe below... it is almost too easy to be so good...

 Also good with just a dollop of sour cream!

HOT CRUSHED POTATOES

for six servings you will need:

12 whole small new red potatoes

olive oil

½ cup grated parmesan cheese

½ cup grated mozzarella cheese

kosher salt

fresh cracked pepper

fresh herbs (rosemary or thyme or chives or scallions) finely chopped

process:

Bring a pot of salted water to a boil. Add potatoes and cook until fork tender. Line a cookie sheet with parchment paper and drizzle with olive oil. Place the tender potatoes on the cookie sheet and lightly ‘crush’ each potato with a masher. Rotate the masher 90 degrees and ‘crush’ again. Generously brush the tops of each potato with more olive oil and sprinkle each with salt and pepper. Top each potato with cheese and fresh herbs and bake in a 450 degree oven for 25-30 minutes, or until crisp and golden brown around the edges.

My addition of 'things and stuff' was a little cheese. It does not add much to the calorie count, but it adds a lot to the flavor! You can also add a little crumbled bacon to up the flavor!  I served my crushed potatoes with Flank Steak (What's for Dinner #2). I also served them on St. Patrick's Day with Corned Beef for those who would not eat the cabbage!

AMORE'-- My new favorite thing #5

I have seen Rachel Ray and several other cooking show hosts using tomato paste from a tube for years but have never really given it much thought. However, the other day I was at thegrocery picking up some 'things and stuff' for dinner when I happened to notice tube paste on the top shelf above the canned tomatoes. Itwas the first time I had noticed it so I threw a tube in the cart. It is a little pricierthan canned tomato paste but the depth of flavor is amazing andit is so much easier to use. I used it in the La-Zag-na Soup.

I am hooked.

Amore' also does pastes in other flavors-- Garlic, Pesto, Hot Pepper, 

Anchovy and Sun Dried Tomato.

Check out Amore at: www.amorebrand.com/products/tomato-paste

WHAT'S FOR DINNER #4

'La-ZAG-na' Soup

(say it with a thick Bronx accent like we do...)

 A friend of mine posted this soup on facebook a couple of weeks ago (thanks Joy) and I thought it looked so incredibly good that I couldn't wait to try it... then it started to warm up outside and you can't really make good hearty soup when the weather is nice. Imagine my happiness when the temperature dropped again, and then it snowed! Perfect soup weather!

Although my daughter, Erin, says that "soup is not a meal", this recipe really is a meal in a pot and it only takes an hour or so to make from start to finish. I changed some 'things and stuff' from the original recipe to make it mine but it still only has about 350 calories per serving.

  

‘La-ZAG-na’ Soup

For the soup:

2 tsp olive oil

1 lb ground sausage

1 lb ground turkey

3 cups diced onion

4 cloves fresh minced garlic

2 tsp dried oregano (or Italian seasoning)

1 tsp crushed red pepper flakes

3 TBSP tomato paste

3 14 oz cans diced tomatoes

2 bay leaves

5 cups chicken stock

1 12 oz bag mafalda (mini lasagna) or bow tie pasta

½ cup finely sliced fresh basil leaves

For the cheesy filling:

1 15 oz container skim Ricotta cheese

½ cup grated Parmesan cheese

2 cups shredded mozzarella cheese

pinch of salt and a good grind of fresh pepper

The process:

Heat olive oil in a large pot over medium heat. Add the onions and cook until they start to soften. Add the meat, breaking up into bite size chunks and brown for about 5 minutes. Add the garlic, oregano and red pepper flakes and cook for a minute. Add the tomato paste stirring well to coat the browned meat and cook for two to three minutes. Add the diced tomatoes, bay leaves and chicken stock. stir to combine and bring to a boil. Reduce heat and simmer for 30 minutes. If the broth is too thin, dissolve 2 tbsp of cornstarch in a quarter cup of water and add to the soup to give it a little more body. Add the pasta and cook just until al dente; do not overcook or the pasta will be mushy.

While the pasta is cooking, make the cheese filling. In a bowl combine the ricotta, parmesan and mozzarella, along with the salt and pepper.

To serve:

Ladle a serving of soup into a bowl. Drop a couple dabs of cheese filling on top and then sprinkle with a little extra mozzarella, parmesan and sliced fresh basil. Serve with a slice of crispy baguette or a chunk of fresh artisan bread for dipping.

 The cheese topping is delicious but go easy... 

too much of a good thing is still too much.

Hurry and make a pot of  soup before the weather gets warm again... Your family will love it!