Ina’s Lemon Mashed Potatoes

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Ina Garten has one of the best recipes for Lemon Pureed Potatoes. I basically make her potatoes, but I don’t peel the potatoes and I just mash them. But they are absolutely incredible. It’s basically just mashed potatoes, but you add lemon zest at the end, which completely transforms it. It doesn’t need gravy or extra butter or anything – it’s perfect just the way it is.

Ingredients:

2½ lbs large Yukon Gold potatoes, washed but not peeled, cut into 1″ pieces
2 tsp Kosher salt
1 tsp freshly ground black pepper
½ lb (2 sticks) butter or vegan butter
3/4 cup whole milk or whatever plant-based milk you like
1 Tbsp grated lemon zest (2 lemons)

Half fill a large pot with water and add a tablespoon of salt. Add potatoes, and bring to the boil. Turn down the heat and let them simmer for 15-20 minutes until nice and soft when you poke them with a fork.

Remove from heat, drain and mash with a potato masher. Add salt, pepper and butter and continue mashing until the butter has melted. Add the milk and stir well. If you’re going to serve right away, add the lemon zest and stir. Check seasoning and add more salt and pepper if needed. 

I left the potatoes a little lumpy, since we like it that way. If you want them perfectly smooth, you can buzz them or run them through a food mill, but just add a 1/4 more milk if you do that. (That’s what Ina does.)

Ina says that the lemon zest can get bitter and to wait and add it later if you aren’t going to serve it right away. I haven’t noticed bitterness when I’ve had leftovers the next day, but just to be on the safe side, listen to Ina.

Mushy Peas with Mint

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I’ve been dreaming about Mushy Peas ever since we came back from Ireland. Finally had a chance to make them last night, when our friends hosted a wonderful dinner with the Ireland trip gang.

Fresh mint really makes this dish something special and unbelievably (January in Nebraska?) I still had some growing. These very bright green Mushy Peas were surprisingly delicious and definitely worth making again.

Ingredients

1 Tbsp Olive Oil
1 24 oz bag frozen peas (not petite or baby – you want full-size peas)
1 bunch of scallions, greens and white parts, chopped into 1″ sections
1 shallot, roughly chopped
big handful of mint leaves
1 ½ tsp kosher salt
½ tsp black pepper
3/4 stick butter, cut into chunks (can use vegan butter, too)

Heat olive oil in a large frying pan, and add scallions and shallots. Sautee for a couple of minutes and then add everything else except the butter. Stir well, cover and let cook over low heat for 5 minutes, shaking occasionally.

When you can see that the peas and scallions look softened and the mint leaves are wilted, remove from heat and transfer to a medium bowl. Use an immersion blender and buzz everything until it’s fairly smooth. (You can also use a food processor.)

Add the butter and stir until it’s completely melted. A little pat of butter makes a nice garnish! These also reheat nicely in the microwave.

Apple Cranberry Upside Down Cake

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I made Thanksgiving punch with apple cider, ginger ale and a pinch of pumpkin pie spice mix, served with a glass with sliced apples, sliced oranges and frozen cranberries, tossed with a little lemon juice. It was pretty good and several people enjoyed it, but of course I cut enough fruit for 30 extra glasses!


So I found this amazing recipe by Rachel Ballard on FeastandFarm.com, to use up the apples and cranberries. Rachel uses 12 full ounces of cranberries, but I just used about a 1/2 cup since that was all I had. It is fast, super easy and so delicious!

Ingredients
1/2 cup frozen cranberries
4 cups Fuji apples, cored and thinly sliced but not peeled
1/2 cup light brown sugar
1 Tbsp freshly grated orange zest
1/4 cup orange juice from the orange you zested
1 tsp ground cinnamon
2 large eggs at room temperature
1 cup white sugar
1 stick butter melted and cooled slightly
1 tsp vanilla extract
1/4 cup sour cream or heavy whipping cream (I only had whipping cream)
1 cup all purpose flour
Good pinch Kosher salt

Instructions

Preheat the oven to 325 degrees. Lightly grease a 10-inch pie plate.

In a medium bowl, mix the cranberries, apples, brown sugar, cinnamon, orange juice and zest. Put in the bottom of the pie pan.

In the same bowl, beat the eggs until lighter and fluffier–about 2 minutes. Add the white sugar, butter, vanilla, salt and sour cream (or whipping cream) and mix well.

Gently mix in the flour just until no pockets of flour remain.

Spread the batter over the fruit as evenly as possible. It will be thick.

Bake 45 to 50 minutes or so, until the cake is lightly browned. Check it with a toothpick–if it comes out clean it’s done.

Let cool for 10 minutes or so, and then gently loosen the edges with a butter knife and hold serving plate over it and flip. Serve warm or at room temperature. So good!

Classic Chili

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We had a chill and soup cookoff on our block recently and I was thrilled when my Classic Chili won for best Chili. My friend Jane made a fabulous, creamy Asparagus and Crab Soup that won best Soup. I’ll share that recipe if I can get it from Jane.

But I think it was awfully close – every chili and soup I tried was delicious!

This recipe is a blend of two chili recipes: the old Chili Con Carne recipe from the Betty Crocker Picture Cookbook my mom used to make, and a Classic Chili recipe from TheWholesomeDish.com. I also added a couple of Poblanos and a jar of Rotel tomatoes and peppers. I made it a few days before the block party and that may have made it even better.

(I forgot to take a photo, but found one that looked remarkably similar by Leanna Myers on Unsplash.)

INGREDIENTS

4 big frozen hamburger patties from Costco or 1 lb. ground beef
1 large yellow onion, sliced
1 bell pepper, chopped (I used a yellow bell pepper)
2 Poblano peppers, chopped
2 medium fresh tomatoes, chopped (the last from the garden!)
1 (14.5 oz) can diced tomatoes
1 can regular Rotel Tomatoes
1 large bay leaf
2 Tbsp chili powder
1½ tsp kosher salt
1 tsp freshly-ground black pepper
1 ½ tsp cumin powder
2 tsp garlic powder
1 Tbsp sugar
1∕4 tsp smoked paprika
3 Tbsp tomato paste
2 cups of water
1 (15 ½ oz) can kidney beans, rinsed and drained
Cheddar Cheese (optional)
Crackers (optional)

In a large dutch oven, cook the intact hamburger patties until pretty well browned on both sides. Break the patties up into small chunks. Add the onion and cook for around 5 minutes, stirring occasionally until onions are translucent. Add bell pepper, poblanos and fresh tomatoes and cook another 4-5 minutes, stirring occasionally.

Add canned tomatoes, Rotel, and everything else except the kidney beans. Stir well and simmer for at least 30 minutes, uncovered. Add the kidney beans last and cook another 5 minutes. (The kidney beans won’t get so broken down that way.) Remove bay leaf.

Serve topped with cheddar cheese and with crackers. You could also add a dollop of sour cream.

Bhuta ka Salen (Corn Curry)

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This is the first dish I ever learned to cook when I moved to Karachi. I learned it from Kumy’s sister and mom and it remains an all-time favorite. I love to fish out the rounds of corn and dip them in the curry, but it can be messy! If you’re squeamish, cut the corn off the cobs before you cook it.

When sweet corn is in season, there is nothing better.

Ingredients:

6 ears sweet corn, cut into 1½” wide rounds
1 yellow onion, finely diced
3 Tbsp olive oil
1 large bunch cilantro, leaves and about 2″ of stems, rough chopped
2 jalapenos, seeded (if desired) and rough chopped
½ tsp ground turmeric
1 tsp salt
1 large clove of garlic (or 2 small)
1/2 cup corn water
3 Tbsp gram flour (check online for substitutes)
1 can coconut milk
½ lemon

Boil water (do not add salt!) in a large pot and cook corn pieces for 3-5 minutes, until tender. Remove from heat and drain, saving a cup or so of the corn water.

Heat oil in a large frying pan and add onion. Sauté on medium heat for several minutes until onion is soft and transparent. Let cool a bit.

Add cooked onions with cilantro, jalapenos, turmeric, salt, garlic and water, and buzz with an immersion blender or food processor until smooth. Then pour back into frying pan and cook for a few minutes, stirring constantly.

In a little cup, stir together a couple spoons of the corn water with the gram flour until smooth. Add gram flour slurry into the frying pan and cook a few more minutes to thicken, stirring frequently.

Reduce heat and add coconut milk. Stir well and finally add the sweet corn, tossing to coat with the curry.

Just before serving over rice, squeeze the juice of half a lemon over the dish. Yum!

Corn & Tomato Salad

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Gorgeous Cherry Tomatoes by Gavin Tyte on Unsplash.

I love when little tomatoes are so sweet they’re like candy! Last night I made a super easy, really delicious salad form Southern Living – perfect for a warm, summer evening. I had good cherry tomatoes and frozen corn, so that’s what I used. I also added a little more seasoning and an avocado, Yum!

Ingredients

Dressing:
1 Tbsp olive oil
1 Tbsp lime juice
1 Tbsp mayonnaise
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 tsp ground cumin
1 Tbsp dried onion flakes
1/2 tsp garlic powder
½ – 1 tsp Sriracha or other hot sauce

1 bag frozen corn, thawed (I used Trader Joe’s Roasted Corn)*
1 10 oz. container cherry tomatoes, halved
1 avocado, cubed
1/4 cup fresh Italian parsley or cilantro, chopped
3/4 cup grated mild cheese (I had a mozarella/parmesan blend)

Mix dressing ingredients in a big bowl until smooth. Add veggies and cheese and toss.

*Southern Living makes it with corn from 4 ears of yellow corn, so you could use that if you have it on hand, too. I’d cook the ears in boiling water for a minute or so and let them cool before cutting the kernels off the cob.

Garbanzo & Feta Salad

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I’ve made this amazing “Chickpea Salad” from The Pioneer Woman twice in two weeks. Does that tell you something? I did make a few changes to her recipe, but nothing too drastic. It’s a great side dish, or even main dish, since there’s protein in the garbanzos and feta. So delish!

I made it yesterday, holding back on the avocadoes and dressing until just before tossing it and serving it today at a picnic. So you can easily make it ahead of time.

INGREDIENTS:

2 15-ounce cans garbanzo beans, drained and rinsed
6 oz. feta, cubed (omit for a vegan version)
4-5 baby cucumbers, (or 1 English cucumber), cut into half moons (about 1 1/2 cups)
1 pt. cherry tomatoes, halved
1 red or orange bell pepper, diced
1/2 small red onion, thinly sliced (optional – Kumy doesn’t like raw onions, so I didn’t add this.)
2 avocados, cubed
1/2 cup chopped fresh Italian parsley

FOR THE DRESSING:
1/3 cup olive oil
3 Tbsp apple cider vinegar
2 Tbsp fresh lemon juice
1 Tbsp dried Basil
1/4 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes
1/2 tsp sugar
1/2 tsp Dijon mustard

Mix all veggies, beans and feta in a large bowl. If making ahead, don’t add avocadoes.

Mix dressing ingredients in a mason jar, close lid and shake like crazy.

Drizzle dressing over and toss well.

Note for photo: my avocadoes were quite ripe, and were very creamy.

Yogurt with Berries and Granola

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When you want a really light, delicious breakfast, snack or dessert, nothing beats good yogurt, berries and granola. This is a dish that I make all the time, but never think of writing down.

We usually buy the best whole milk plain yogurt we can find (Brown Cow makes amazing yogurt!) and then add a little honey or jam. My favorite jam to add is Spicy Peach, paired with Cinnamon Granola. But you can really use almost any jam or fruit, even a frozen berry mix if you want to, and any granola you have on hand.

Ingredients

1 cup any berries – blueberries, raspberries and blackberries are good
1 cup plain whole-milk yogurt
1 1/2 Tbsp Spicy Peach Jam
handful of Cinnamon Granola

In a wide, flat bowl start with yogurt, and drop jam over in little plops. (Technical term.) Toss berries and then granola over. Stir gently and devour.

Cinnamon Granola

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Granola with fresh berries!

One of our favorite breakfast places, First Watch, has a great Chia Seed Pudding, made with coconut milk, berries and really cinnamonny granola.

I make it at home sometimes, but it’s the granola that I make over and over again, using a recipe from Melskitchencafe.com.

Mel bakes her granola at a higher temperature, and let’s it cool completely before breaking it up. It stays in little chunks that way.

I use this granola for snacking, or on top of oatmeal or with fruit over yoghurt. It’s so good.

Ingredients

6 cups old-fashioned rolled oats
½ cup brown sugar
1 cup chopped pecans (can use other nuts, too.)
1 Tbsp ground cinnamon
1/2 tsp kosher salt (use 1/3 tsp if using table salt)

Syrup:
½ cup light olive oil
½ cup honey or agave nectar
1½ tsp vanilla extract

Preheat the oven to 325 degrees F.

Line two half sheet pans with parchment paper or a silpat mat and set aside.

In a large bowl, combine all of the granola ingredients and toss or stir to evenly combine.

In a small bowl, blend syrup ingredients until well-combined. Pour the syrup over the granola ingredients and stir until all the ingredients are evenly coated.

Scrape half of the mixture onto each sheet pan. Spread into an even layer.

Bake for 15-25 minutes, stirring once or twice and rotating pans halfway through. Keep an eye on the color – you want it to be lightly brown, without getting burned.

Leave it to cool completely. Gently break it up and store in an airtight container.

Mushrooms with Brown Butter & Sage

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This is such a delicious dish – mushrooms sauteed in brown butter and sage, seasoned with salt, pepper and garlic with a little spinach and a dollop of Mascarpone cheese. These flavors always feel very woodsy to me and I love that it feels meaty and satisfying, but not heavy.

Ingredients
8 oz pasta, any kind
4 Tbsp butter
1 tsp dried Sage, crushed
1 ½ lbs mushrooms (Costco package), washed and halved
½ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
3 cups baby spinach
2 Tbsp Mascarpone cheese (Cream cheese is fine, too.)
Romano cheese grated as a garnish (Just a little)

Start a pot of salted water boiling, and add Pasta. Cook until done – but not mushy.

Meanwhile, rinse the mushrooms well. I know you’re not “supposed” to do that, but rinsing is so much quicker and any little water that they absorb cooks off anyway. For washing larger quantities of mushrooms, a basket strainer like this works great:

In a large frying pan on medium heat, melt the butter and continue cooking and stirring until the butter gets a nice brown color and smells nutty. Takes about 5 minutes or so.

Add the Sage and stir for about 30 seconds.

Add the mushrooms and toss well. Continue cooking and stirring until the mushrooms release their water, and then add the salt, pepper and garlic powder.

Continue cooking and stir occasionally, until only about a half cup of liquid is left. Add the baby spinach and stir to wilt. Take off the heat and add the Mascarpone cheese, stirring gently to combine.

Taste a mushroom and add a little salt, pepper or garlic powder if needed. Sprinkle a good-sized pinch of rubbed sage over the top, and grate a little Pecorino Romano cheese over.

Serve over pasta. Delish!