SMASHED NEW POTATOES WITH PEAS, LEMON, AND PEARL ONIONS
Steps:
- Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
- Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
KITTY'S LEFTOVER MEAT & POTATOES, RED ONIONS & PEAS
I love changing it up with leftovers. What do you do with leftover roast beef? I cut it up and toss it in with boiled potatoes, red onions and peas
Provided by Katrina Freed
Categories Beef
Time 20m
Number Of Ingredients 15
Steps:
- 1. Heat oil in skillet then add potatoes when they sizzle
- 2. Fry potatoes till golden brown
- 3. Season with salt and pepper
- 4. Add meat and warm through
- 5. Add onions till slightly tender
- 6. Add frozen peas and stir gently
- 7. When peas are heated through, remove from stove and serve
- 8. TO MAKE THIS DISH FRESH FROM SCRATCH BROWN MEAT IN HOT OIL, ADD SAUCE, MIX WELL, THEN SET ASIDE FOIL COVERED. FRY POTATOES IN HOT COCONUT OIL WITH PAPRIKA, SALT AND PEPPER THEN COMBINE MEAT, ONIONS, AND PEAS.
MASHED POTATOES AND SAUTEED ONIONS WITH PEAS
Provided by Marian Burros
Categories dinner, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Scrub potatoes -- do not peel -- and cover with water in pot. Cover pot, and bring to a boil, 10 to 20 minutes, depending on size.
- Meanwhile, chop onion. Heat a small nonstick saute pan until very hot; reduce heat to medium-high, and add oil. Saute onion until golden.
- Mince garlic, and add to onion.
- A minute before potatoes are cooked, add peas, and finish cooking. Drain potatoes, remove them from peas and mash them. Stir in onion mixture and buttermilk. Add peas,if desired. Season with salt and pepper.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 2 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 13 grams
SAUTEED PEAS AND RED ONION
This is a delicious accompaniment to our Rib Roast with Rosemary-Garlic Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat 2 tablespoons butter in a large skillet over medium. Add onion, and season with salt and pepper. Cook, tossing occasionally, until onion begins to soften, 2 to 3 minutes.
- Add peas; cover skillet, and cook, stirring occasionally, until peas are warmed through and tender, 6 to 10 minutes. Remove from heat.
- Add remaining tablespoon butter; stir until melted. Season with salt and pepper, and serve.
Nutrition Facts : Calories 125 g, Fat 5 g, Fiber 4 g, Protein 6 g
MEAT AND POTATO PATTIES
During World War II, when meat was rationed and had to be purchased with tokens, this recipe went a long way in feeding a family. To this day, I still reach for it whenever I want something different from regular hamburgers. By the way, children really like these (just as I did when I was a child!).- Gladys Klein, Burlington Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 373mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
ROASTED NEW POTATOES WITH RED ONIONS
Make and share this Roasted New Potatoes With Red Onions recipe from Food.com.
Provided by lazyme
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425ºF.
- Scrub the potatoes under cold running water and pat dry.
- In a roasting pan, combine potatoes, olive oil, salt and pepper.
- Using a large spoon or by shaking the pan from side to side, coat the potatoes evenly.
- Roast the potatoes for 20 minutes.
- Sprinkle evenly with onion; drizzle evenly with chicken stock.
- Continue roasting 1 1/4 hours longer, shaking the pan every 10 to 15 minutes to rotate the potatoes, until they are brown and crusty and onions are caramelized.
- Transfer to a serving bowl and garnish with parsley.
- Serve immediately.
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HEARTY BEEF STEW WITH PEAS, CARROTS, AND POTATOES
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5/5 (3)Category Main Course, SoupCuisine FrenchTotal Time 3 hrs 30 mins
- Pat the beef pieces dry, and season them well with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 1 tbsp of oil, and place beef pieces in, ensuring not to overcrowd. In batches, brown the pieces on each side and then remove and place onto a plate. Continue browning in batches until all the beef has been browned (typically this takes me 3-4 batches). Set aside the plate of browned beef.
- Turn the heat down to medium and add the onions to the Dutch oven. Fry until the onions begin to look translucent, about 3 minutes. Add the garlic and thyme, cook for an additional minute. Then add in the balsamic vinegar and the tomato paste, cook for 2 minutes. Then add the browned beef and it’s juices back into the Dutch oven. Sprinkle with the flour, and stir until well combined and the flour dissolves.
- Add in the wine, beef broth, bay leaf, sugar, salt, pepper and parmesan rind. Stir to combine. Cover the Dutch oven with the lid and place into the oven. Braise for 2 hours.
BEEF AND POTATO HAND PIES (CORNISH PASTIES)
From backtothebooknutrition.com
4.8/5 (34)Category LunchCuisine BritishTotal Time 40 mins
- Roll out pie crusts and use a 8-9" tart pan or other pan, inverted, to cut the dough into 4 large circles. You may have to reform and roll the dough between cuttings to get all four circles. Lay 2 dough circles on each parchment lined baking sheet.
- Pile about 1 1/2 cups of the meat and potato mixture (with juices) onto one half of each dough circle. Spread evenly over that half of the dough circle, leaving about 1/2" rim around the edge for crimping. Sprinkle some sea salt and pepper over the meat and potato mixture.
- Use a pastry brush to brush the 1/2" rim of pastry with some of the beaten egg - this will serve as "glue" to seal the pastry edges.
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