Tag Archives: Potato

TNP, vol. II – Loaded Baked Punk-tato Soup

In my pantry today:

  • 2-3 c 2″ pumpkin cubes
  • 4 medium Russet potatoes
  • 4 cloves garlic, minced
  • 2 tbsp minced onion
  • 1 tbsp bacon grease
  • 3 slices thick-cut bacon
  • 2 tbsp nutritional yeast
  • 1-3 c chicken broth (depending on how “soupy” you want it)
  • 1 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1/4 tsp turmeric
  • dash asafoetida
  • 1/4 c shredded muenster cheese
pumptatoandbaconsoup

Is it cold where you live, and do you care about bacon?

Boil all of your pumpkin and potato (I leave potato skins on since there’s more nutrients in the skin than there is in the rest of the tater) in as much tandem as possible with cooking your bacon. When your bacon comes out of the oven, set the strips aside to cool on a paper towel and immediately spoon a tbsp of the pan drippings into the pot which where our finished product will ultimately live. In fact, the garlic and onions are already at the place!

Start with ML for 5m, then reduce to L after a minute or two. Stir in turmeric, pepper, salt and asafoetida Let it simmer another minute or five while you ready your handy food processor. The potatoes/pumpkin should both be from fork- to falling-apart tender, and should turn easily into a uniform mash; transfer from food processor to soup pot. Mix in nutritional yeast. Stir in broth until the soup is the consistency you like.

For serving: Crumble bacon on top of dish and sprinkle with muenster cheese. 5 spoons and a big thank you to pumpkins everywhere!

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Unintentionally Vegan Homecoming (or “What a Crock of… Awww, Love.”)

In my pantry today:

  • 2/3 c dried lentils
  • 1 large sweet potato
  • 4 medium russet potatoes
  • 2 large carrots
  • 1 heart of celery, diced
  • 1 large yellow onion
  • 4-6 cloves garlic
  • 1 tsp vegetable ghee
  • 1 tsp safflower oil
  • 6 c vegetable broth
  • 1 tbsp garam masala
  • 2 tsp hot curry powder
  • 1/2 tsp turmeric
  • 1/8 tsp cinnamon
  • 1/8 tsp asafoetida

Crush the cloves of garlic well, and let them simmer in the ghee/oil mixture for a few minutes. Before the garlic turns brown transfer it, along with everything else up there to your brand new off-the-wedding-registry crock pot. Set the timer and smile, because maybe now you can properly cook beans. 4 spoons!

I still have neither found nor purchased a new camera. Pictures will continue to be Google Image Search results and/or cell phone-resolution shots. First world problems suck, but we still make do… in fact, we had to borrow someone else’s camera for our awesome, should-write-a-book wedding trip to NYC.

(Oh and yeah, I just got married!!!!!!!!)

 

Sweet — and Savory — Potatoes

 

In my pantry today:

  • 1 large sweet potato
  • 1 medium Vidalia onion
  • 1/4 c quinoa
  • 2-2.5 c broth (vegetable here)
  • 1 tbsp vegetable ghee
  • 1/4 c blackberry preserves
  • 2 tbsp soy sauce
  • 1 tbsp kala jeera
  • 1 tsp hot curry powder
  • 1 tsp ginger garlic paste
  • 1 tsp turmeric
  • 1/8 tsp cinnamon

First thing’s first — slice your onion moderately thinly and start it out in ghee that’s mostly melted and in a pan on M. Cook onions over ML heat for about 5m. Dice your sweet potato — skin and all — and add it into pan. Stir in the remainder of seasonings and preserves then add enough broth to cover everything and bring to a boil. Cover and let cook over ML heat until potatoes are fork-tender. At this point, stir in quinoa and bring to a boil. Cover and reduce heat to L for about 20m. Ring the dinner bell — 4 spoons!

 

Comfort in Chaos (or, “When CAN’T Potatoes Fix the World?”)

In my pantry today:

  • 1 c cooked white beans
  • 1 medium baking potato
  • 1/2 c quinoa
  • 2 14.5 oz can vegetable broth
  • 2 tsp safflower oil
  • 1 tsp vegetable ghee
  • 1 large yellow onion
  • 1 tsp corn starch
  • 3 cloves garlic
  • 1 tsp garlic paste
  • 1 tsp coriander
  • 1 tsp hot red chili powder
  • 1/2 tsp turmeric

I can’t find my camera. This is taken using a cell phone. Don’t you judge me.

There is a heckuvalot going on right now. The new floors make our entire downstairs feel like a new house into which we are moving fresh, and moving into anywhere requires a great deal of work. Meals have been consisting largely of prepackaged dinners from the Indian grocery, sweet potatoes roasted in advance, bananas and coffee. Lots of coffee. I’ve gone a week without any episodes (of my MS exacerbation) and I’ve gotten a new prescription called in for more Neurontin (eyeball seizures cannot prevent me from editing css style sheets!). So there, life. Suck on that.

Start this meal in your most favoritest way — mincing fresh garlic and onion. Put in pan heating to M with oil and ghee and let it come to and stay at full heat forĀ  and seasonings; stir. 2-3m with vigorous spatula attention. Add 1/4″ slices of potato and all of your seasonings; stir. Let come to a boil on MH then reduce heat to M and walk away for 15m. Upon return, add another can of broth mixed with corn starch. Fold in cooked beans, bring everything back to a boil on M. Stir in 1/2 c quinoa then reduce heat to L and let simmer until eatin’ time. 5 spoons!