I wrote this Broccoli, Leek, & Potato Soup post as part of a series for Tasteful Selections Potatoes, which is sponsoring Katie’s Krops, an awesome hunger-focused nonprofit fueled by kid-run gardens, through January 2016 (details below).
This January, I’ve committed to refocusing on healthy living. Just like the rest of humanity. Sure it’s cliché, but in my mind New Year’s Day is like hitting the “reset” button on the Nintendo. While I’m normally pretty health-focused, things got a little crazy last year (as they do every year), and I’m thankful for this month to refresh. At this time last year, I was timidly beginning my first Whole30–a nutritional reset program focused on super clean eating for thirty days–and I’m doing the same this year. When I mention the Whole30 in conversation, I often get concerned looks and questions of “wait… what the heck do you eat?” In a nutshell, the Whole30 rules out grains, sugar, beans, soy, dairy, unnatural ingredients, and booze. Which leaves us with protein, fats, and veggies. Lots and lots of veggies.
(bowls by JMNPottery)
The secret to a successful Whole30 (or any clean-eating program, for that matter) is planning, and my plan includes batch cooking tons of vegetables each week. This week, for example, I sautéed an entire head cabbage, roasted three pounds of brussels sprouts, sautéed three bell peppers and two onions, bought a giant container of baby spinach to toss in EVERYTHING, and made this hearty Broccoli, Leek, and Potato Soup. More vegetables than a vegetarian, as they say.
Growing up, my mom had an unstated rule that all dinners required something green. From a simple salad to frozen broccoli steamed and tossed with lemon juice–there was always something green on the plate. I blame this “rule” for turning my potato leek soup green. Mom taught me well. (more…)
I wrote this Potato Pie post as part of a series for Tasteful Selections Potatoes, which is sponsoring Katie’s Krops, an awesome hunger-focused nonprofit fueled by kid-run gardens, through January 2016 (details below).
There’s something simultaneously romantic and nostalgic about gathering for a meal while you’re still in your PJ’s. And with all the eggs, potatoes, cheese, and bread, breakfast is the clearcut best meal of the day. The problem with breakfast, though, is that most of us are too tired or too hungry to throw together a hearty meal first thing in the morning. Oftentimes, I circumvent this issue by having a pre-breakfast snack. Which, since I’m already starving, ends up being the equivalent of a normal-sized breakfast, and ultimately results in me eating two meals worth of food. And then I have to go for a run when I really just want to curl up on the couch and drink my coffee dangit.
Easy breakfasts are key. I call this easy recipe “Potato Pie” because it has lots of potatoes and it’s shaped like… a pie. The concept here is simple: thinly sliced potatoes, eggs, and whatever vegetables or leftovers you have on hand. Use of a food processor makes quick work of the potato slicing, and using thin-skinned baby potatoes means no peeling is required. I prepared this version of potato pie with kale, but there are lots of options. Broccoli, squash, or mushrooms? Perfect. Cheese is always welcome. To keep things light, I used a mix of whole eggs and egg whites, but if you aren’t on the egg white train, just use a dozen eggs.
The key to making a good potato pie is making sure the fillings taste great on their own. Season them until they’re good enough to eat solo. Then be sure to season the eggs before you combine them with the potato mixture.
Few things beat sharing breakfast with your loved ones, buy you can add a little more love to your meal by purchasing Tasteful Selections potatoes. Through January 2016, Tasteful Selections is sponsoring Katie’s Krops, a non-profit organization that donates crops from youth-run gardens to help feed people in need by donating a portion of the profits from specially marked bags of Tasteful Selections’ Ruby Sensation and Honey Gold Potatoes. So pick up a sack of their potatoes and give this Kale and Onion Potato Pie recipe a try! If you’re interested in learning more about Katie’s Krops, check out this video.
Kale & Onion Potato Pie Recipe
- 1 tbsp butter
- 1 pound baby potatoes, thinly sliced
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 5 ounces of kale, ribs removed and roughly chopped
- 6 eggs
- 1 cup egg whites
Preheat oven to 350 degrees.
In a large oven-safe skillet, melt the butter over medium-high heat. Once bubbly, add the onion, season with salt and pepper, and sauté for several minutes until the onions begin to soften. Add the potatoes and stir to distribute the onions and butter, season with salt and pepper. Cover the skillet, reduce heat to medium, and cook until potatoes are almost fork tender (about 10-15 minutes). Remove the lid, add garlic, and sauté for one minute. Add the kale, stir to combine, and cook until the kale wilts. Taste and adjust seasoning as needed.
Meanwhile, in a large bowl, add the eggs and egg whites, season with salt and pepper, and whisk to combine. Add eggs to the sauté pan and use a spatula to evenly distribute. Cook until the edges begin to set, then transfer the skillet to the oven. Bake for 10-15 minutes, until the eggs are nearly set. Remove skillet. Turn oven to broil. Broil potato pie for 1-5 minutes, until the top of the pie is firm.
I wrote this post as part of a series for Tasteful Selections Potatoes, which is sponsoring Katie’s Krops through January 2016 (details below). Thanks, Tasteful Selections, for sponsoring this post and for growing the adorable baby potatoes I used in this German Potato Salad recipe.
In my family, potato salad is a big freaking deal. My Grandma June has been making her family-famous potato salad since before I was born–it’s been at every family dinner or cookout I can remember, just a bowling-ball-sized mountain of potatoes, green pepper, celery seed, and Hellmann’s mayonnaise. Last Thanksgiving, I asked Grandma June where she originally found the recipe, but she couldn’t remember—she said she made it once back in the seventies, and it tasted good, so she just kept on making it. And that, ladies and gentlemen, is how legends are born. One time, my stepmom made Grandma’s recipe using Miracle Whip instead of Hellman’s, and the family was absolutely horrified. NO ONE ate it, and she never attempted Grandma’s potato salad again. Then, a few years ago, Grandma June passed the torch and transitioned potato salad making duty to my sister, Jenny. Lucky girl.
While I still love Grandma’s potato salad, especially on a hot summer day, my tastes have grown up a bit over the years (how do you say that without sounding snotty?). It’s true though–kids love mayonnaise. Last week, I watched my two-year-old nephew, Silas, lick the mayonnaise straight off a ham and cheese sandwich, leaving all the “good stuff” in his slobbery wake. These days, I find myself craving tangy vinegar-based salads instead of mayo, which is how this healthy, vegetarian version of German potato salad came to be. This recipe is simple to make, requiring little hands on time. It’s no fuss, especially when made with these cute Tasteful Selections baby potatoes (no washing or peeling needed), and can be served warm, room temperature, or cold.
Bonus: through January 2016, Tasteful Selections is sponsoring Katie’s Krops, a non-profit organization that donates crops from youth-run gardens to help feed people in need by donating a portion of the profits from specially marked bags of Tasteful Selections’ Ruby Sensation and Honey Gold Potatoes. If that’s not reason enough to pick up a sack of potatoes and try this German Potato Salad recipe, I don’t know what is!
German Potato Salad (serves 6-8)
- 24 ounces potatoes, halved
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 tsp dried dill
- 1/2 cup white vinegar
- 1/2 cup sliced green onion
Place the potatoes in a large pot and fill with water until the potatoes are covered by several inches. Salt water generously and bring to a boil. Continue to simmer until the potatoes are just fork tender, about 10 minutes. Drain the potatoes and set aside.
Meanwhile, while the potatoes are simmering, heat the olive oil in a large skillet over medium-high heat. Once hot, stir in the onion. Reduce the heat to medium and cook until the onions are soft and translucent. Add the dill and cook one minute more. Remove the skillet from the heat, then add the green onion and vinegar. Season with salt and pepper. Add the potatoes, generously season with salt and pepper, and stir to combine, mashing potatoes slightly as you stir.
This German Potato Salad is delightful served warm, room temperature, or cold.
If you caught my last recipe post, you already know I’ve been tricking myself to eat fish by throwing it in a taco and adding excessive toppings, like a parent hiding veggies in their kid’s mac and cheese. It’s sad but true. Of course, grilling fish makes it a little more palatable, plus nothing beats grilling in the summer (even if it is fish…). Fresh. Fast. Flavorful. And so darn pretty.
I’ve been trying to learn to like fish ever since my dad brought home walleye cheeks that first time, fresh from Lake Erie, and my sisters oohed and aahed over how delicious they were. I wanted in. I desperately wanted to like fish. Every bite though… just left something lacking. It’s the texture that gets me, I think. And the fishy taste. So basically, I dislike every aspect of fish. Except, of course, for the fact that it’s good for you. So, in an effort to trick myself into liking fish, I’ve been making fish tacos all the time. They’re super simple to throw together, and if you add enough toppings, you can’t even taste the fish. I’ll consider that a WIN.