Wednesday, December 23, 2009

Delicious Stuffed Potatoes and Potato Skins - Contains Dairy

My fellow veggie colleague - Kelly Eyamie, visual artist from Ottawa - gave me her recipies for delicious potato skins and stuffed potatoes for the holidays. I think you can even top that with faux bacon for decadence.

Two of my favourite veg recipes are listed below: (they do have dairy)

We tend to not follow recipes… it’s more how you are feeling at the time and how much garlic you like!I’ll try to break it down into a serving of 6.

Stuffed potatoes and potato skins … mmmmmm my mouth is watering just thinking about them
6 potatoes for baking
1/3 cup of light sour cream
1/3 tub of light cream cheese (herb and garlic cream cheese is also really good)
1-2tbsps of margarine or butter
Splash of milk
1-2 cloves of garlic
Fresh oregano (home grown)
Grated Cheese (marble or cheddar)

Stuffed Potatoes:

1. Clean 6 potatoes. (make sure you buy the ones with the thicker skin for baked potatoes – otherwise this recipe is disastrous!!)
2. You will want to bake the potatoes in your oven until they are completely cooked. (450degrees for about an hour – don’t forget to poke a couple fork holes in there before you put them in the oven).
3. Once cooked, let them completely cool off. (at least an hour – I sometimes leave them till the next day)
4. With a knife and the potato laying horizontally, cut the potato 1/3 off the top.
5. You will now have 6 bottoms that are 2/3 of the potato and 6 that are tops. The tops will be used for the potato skins –so just put them aside for now.
6. With a spoon, scoop out the insides of the potatoes (Leave about 0.5cm of potato around the skin) and put the insides into a blender.
7. Also add to blender: 1/3 cup of light sour cream, 1/3 tub of light cream cheese, 1-2 tbsp of butter/margarine, a splash of milk, 1-2 cloves of garlic chopped, a pinch of paprika. Blend until smooth.
8. Fill each potato skin bottom evenly with the potato mixture from blender.
9. You may choose to add grated cheese to the top and some fresh oregano. Put back into the oven to melt cheese and serve.

The Potato Skins:
1. Take the 6 potato bottoms, butter the tops and add some garlic (or garlic salt).
2. Add grated cheese to the tops put in the oven and bake.
3. You may choose to add a dollop of sour cream, feta cheese, paprika, and/or simulated bacon bits to the top.
These are a great appetizer before the main course!

Another a great recipe I love is Stuffed Mushrooms! And it’s easy peasy!!

12 white mushrooms
1 clove garlic
½ cup Bread crumbs
Hot Banana peppers (the ones you buy in a jar)
¼ Red Onion
3 tbsps of Extra Virgin Olive Oil (EVOO)
Salt and Pepper
(feta cheese optional)

1. Clean 12 white mushrooms.
2. Gently pull apart the mushroom stem from the mushroom cap. Put the caps aside. Finely chop up the stems and put aside.
3. Chop up garlic and onions into VERY small pieces (keep in mind this is going to be stuffed into the mushroom cap)
4. Chop up hot banana peppers. I usually grab a handful but I love spicy food… you can add as many or as little as you like


1. Add 2 tbsps of oil to a frying pan on medium heat.
2. Add the red onion and garlic into the frying pan, let brown slightly. Reduce heat to low.
3. Add bread crumbs into the frying pan and mix together, if it seems dry add in a bit more EVOO.
4. If you like hot peppers, add them in… add in a tsp of the juice that they are in as well.
5. Salt and pepper to taste.
6. Preheat oven to 375.
7. Remove frying pan from heat and put aside momentarily.
8. Lightly grease the bottom of a small baking sheet (one with sides works best so you can support the mushroom caps)
9. Stuff each mushroom cap with the bread crumb mixture from the frying pan (I use a baby spoon to stuff them but a teaspoon works as well) – be careful that you don’t over stuff them or make them too dense or the mushrooms will split.
10. Top each with a small piece of feta cheese (I also like to add a thin sliver of red pepper, if its available)
11. Place each mushroom on the baking sheet and cook for 10-15 minutes.

Thursday, December 10, 2009

Cooking and Bitching – First Try

Judging by my over flowing fridge, the cooking evening was a success. We weren’t able to do all the recipes we had planned but it’s a solid start. We managed to prep the Roasted Squash Soup, the Chipotle Black Bean and Corn Stew, the Indian Rice, Glazed Beets and the Macadamia Coconut Carrot Cake. 5 out of 7, not bad at all.

I still have 3 cups of chopped onions stinking up my fridge and all the individual components to make stuffed quinoa mushroom peppers and mushroom pate lined up in the fridge. I might just get those done this evening so I have that ready to go.

Sunday, December 06, 2009

Blue Potato Samosa Pie - Vegan

I love Indian food, and chana samosas are an absolute must whenever I indulge in the pungent and frangrant cuisine of India. I took this recipe from the January 2010 issue of the Vegetarian Times magazine.

I modified it and used a pre-made pie crust (vegan), used blue potatoes and yellow Nataise carrots.

-1 pre-made pie shell, thawed - just for the top crust.
-3-4 medium blue potatoes, cooked and diced, partially mashed and set aside in a large bowl.
-1 medium onion, diced
-1 medium Nataise carrot, diced
-1 cup frozen peas
-1 cup vegetable stock
-4 cloves of garlic, minced
-1 tablespoon mustard seeds
-1/2 tablespoon nigella seeds
-1 tablespoon ground ginger
-1 tablespoon chilli flakes
-1 tablespoon spicy curry powder
- 2 tablespoon olive oil
- 2 tablespoon plain soy milk (to brush on pie crust)

Pre-heat your oven at 375F. In a large and deep skillet, heat the olive oil and cook the onion, garlic and carrots until the carrots are tender - about 5 minutes. Push the veggies to the side and toast for 30 seconds all the spices and seasonings. Stir in the vegetable stock and frozen peas. Add onion mixture to the potatoes and combine well. You can add salt and pepper to taste. In an oven safe pie dish, transfer the potato mixture, and cover with the pie crust. Brush the crust with the soy milk and bake for 50 minutes. Serve with a salad, some chutney, and raita. Delicious!

Saturday, December 05, 2009

Easy Pita Chips

Pita chips are extremely easy to do. The only thing you need to make these is pita bread and a microwave oven.

Cut or tear the pita bread to make tortilla chip size pieces, and microwave them in a single layer in a microwave safe dish for 1 to 2 minutes. They are done when they are hard.

Then brush on some olive oil, and whatever spices you like. In my case, I used spicy salt and hot curry powder. You can also sprinkle smoked paprika, no salt seasoning or just a bit of salt.

Serve with hummus or any dip you like. Why throw your money out the window when you can make your own.

Cooking and Bitching Session 1

With the beau being on the road out of two of every three weeks, my good friend Magali and I will be cooking meals for a week and splitting the resulting meals so we both enjoy a wide array of food without having to cook everyday.

This is menu we're planning to make this week:

I'm hoping this goes well and that this becomes a weekly cooking day. It would be great to be eating home made food everyday that's lovingly made.

Tofu pot pie filling by Delicious TV

I absolutely love Tony Fiore's Delicious TV podcast. I made the recipe in this video today. It was absolutely to die for! The omnivorous beau had thirds...! It was so easy to do and I was able to only use 1 pot to cook the whole dish and no mess to clean up.