Hope everyone’s been staying dry during our little fall foretaste. Looks like bright weather is back on the way for a bit, but for now, here’s a warm and tasty potato dish to fill you up.
2 large bell peppers, diced
½ large sweet onion, diced
2 medium jalapenos, finely diced
8 green onions, diced
3 large cloves garlic, finely diced
3 ½ lbs red potatoes, cut into 1/8 inch slices
1.5 C. extra sharp cheddar, grated
1 T. butter, for baking dish
1 T. olive oil
2 C. heavy cream
2 C. veggie stock
1.5 tsp. salt (plus more to taste)
1 tsp. black pepper
Cilantro for garnish
Prepare 13 by 9 inch baking dish with butter and preheat oven to 400.
Bring large skillet to medium-high heat with olive oil. Sauté onions until translucent (about 5 minutes), then add bell pepper and jalapeño and sauté for another 5 minutes. Remove from heat and add 2/3 green onion and garlic.
Layer bottom of baking dish with potatoes, and then layer with 1/3 of sautéed veggies and sprinkle with 1/3 grated cheddar. Repeat two times, ending with veggies and cheese.
Combine salt, pepper, cream, and veggie stock and pour over potato layers.
Bake, covered in tinfoil for 1 hour, remove tinfoil for an additional 15 minutes to brown. Sprinkle remaining green onion and a hefty amount of cilantro over the top. Enjoy!
This week’s recipe is a delicious frittata with bell peppers, onions, sweet corn, and potatoes. It makes a great breakfast recipe (but it would work for any meal). Serve it with coffee and biscuits and your favorite hot sauce.
Prep time: 10 minutes
Cook time: 30 minutes
“Bell pepper” by Justus Blümer from Deutschland – Paprika (rot)Uploaded by Common Good. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Bell_pepper.jpg#mediaviewer/File:Bell_pepper.jpg
1 large butterball potato
1 large onion
1 large bell pepper
1 ear sweet corn, kernel cut from cob
2 tbsp. vegetable oil
Salt & black pepper to taste
Splash of cream for eggs
Extra sharp cheddar
Preheat oven to 375. In a large, oven-safe pan, heat vegetable oil on medium-high heat. Dice potatoes into ½ inch cubes and place in pan. Dice onion and bell pepper into ½ pieces and cut corn kernels from raw cob. Cut jalapeño and remove seeds, then finely dice. When potatoes begin to brown add onion until onion begins to look transparent. Then add the corn, bell pepper, and jalapeño and sauté for about 2 more minutes. Add approximately 1 teaspoon salt and 1 teaspoon pepper. Crack 12 eggs into large bowl (add splash of cream and ½ cup extra sharp cheddar and 1 tsp salt if desired) and stir with a fork. Make sure veggies are spread evenly on bottom of pan, then pour egg mixture over veggies. Let cook on stovetop for about 3-4 minutes or until eggs begin to set on the edges. Transfer to preheated oven and bake for about 15 minutes until eggs begin to fluff up, but remove before the top browns. Serve warm with your favorite hot sauce (I suggest Secret Aardvark brand habanero hot sauce, made in Portland, OR).
Step outside the french fry zone and try a new way to get your potato fix this summer. This easy recipe lets you take advantage of several PCH staples and combine them in a tasty yet easy to make dish. All you have to do is chop, season and you’re ready to enjoy tasty potato and zucchini vegetable goodness.
It’ll be a great side dish to go with those burgers (or veggie burgers), and while you’re at it, why not grab a summery cocktail?
2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika to taste
salt to taste
ground black pepper to taste
1. Preheat oven to 400 degrees F.
2. Combine all the vegetables and toss with olive oil and bread crumbs. Add seasonings and place in a baking dish.
3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.