Tag Archives: Potato

Chipotle Roasted Blue Potato Salad

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Ok folks, confession time: This is my third copycat recipe from the Whole Foods salad bar (see also Detox Salad and Orange Cranberry Cous Cous). WF keeps their recipes reeeeal close to their heart. I got the hairy eyeball from the produce guy when he saw me taking a picture of the ingredient card for the Chipotle Potato Salad (see below). But don’t worry, I’m still gonna post my copycat recipe here because I’m just a gangsta, I suppose.
Since we’re on the topic: Anyone else have a crush on Avon Barksdale? No? …Then I guess it’s just me and a bunch of dead chicks who can’t keep secrets.

This recipe is kind of like a choose-your-own-adventure. Remember those? I always felt the need to read through every possible option in those books. That might explain why I  have made this recipe a few times, varying the method each time.

Options:
1. Potatoes: I used these little red and blue cuties from my CSA, but any small potatoes will work.
2. Boil vs. Roast: Huz and I decided that roasting wins (I tried both), but if it’s just too hot outside for you to turn on your oven (I feel you), then boiling works just fine.
3. Heat: If you use the whole can of chipotle peppers + seeds, then you are a brave little grasshopper. I modified a bit – I used all the adobo sauce from the can but only about 2/3 of the peppers.

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Chipotle Roasted Blue Potato Salad, makes about 6 servings
-about 2 pounds potatoes
-2 T olive oil
-1/4 cup chopped red onion
-1/4 cup chopped green onion (about 3)
-1 clove garlic
-1/4 c chopped cilantro
-1 can (7.5 oz) chipotle peppers in adobo sauce
-1 T fresh lime juice
-1/3 cup canola oil mayonnaise
-salt & pepper to taste
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Let’s do this: 
Preheat oven to 400 degrees. Cut your potatoes up into cubes, toss in olive oil and spread on a baking sheet (line baking sheet with parchment paper or a Silpat for easiest removal). Bake for about 25 minutes, stirring once to ensure even baking.
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While potatoes are cooking, dice your onions and garlic and chop cilantro.
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Now for the (choose your own) adventure: Slice open the chipotle peppers (retain the sauce in the can) and scrape out the seeds.
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Dice the peppers to make a chipotle pepper massacre:
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Note I only used about 2/3 of the peppers, but if you think you can handle it, use ’em all, because you are tough like that.

When the potatoes are out of the oven and have cooled a bit, add them to a large bowl and add the other ingredients: onions, garlic, cilantro, peppers, leftover adobo sauce, lime juice, and mayo. Salt and pepper to taste.

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Broccoli and Winter Greens Soup

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Here’s a few things that stress me out, because I’m sure you care.

1. Real Simple magazine.

Nothing about remembering to vacuum my refrigerator coils is really simple.  Unfortunately for everyone who will ever come to my house, I will never be one of those people who has a calendar entry for cleaning my baseboards or goes through a daily cleaning checklist (for real?!). Sometimes, I want to know what it feels like to be one of those people, but then I think: No, I just want to know what it feels like to kick those people in the shins.

2. The Wire.

How is a girl supposed to sleep after watching this show?! The Huz spends the whole hour assuring me its not real while I shout advice at the characters.

3. Getting enough greens.

If you haven’t seen Forks Over Knives, stop what you are doing right now and go watch it, then come back. I like to try to get in greens whenever I can, and hence this recipe was born. If you are a wimp about greens, then add another potato to this recipe and use spinach for the greens. If you like strong greens, use kale or chard. I used a mixture.

Broccoli and Winter Greens Soup, serves about 4, adapted from Power Foods

-1 quart vegetable broth
-2 cups water
-2 russet potatoes
-4 garlic cloves
-3 scallions
-1 head broccoli
-3 big handfuls of greens (I used a blend of spinach and swiss chard that I found, but spinach will be the most mild. If you love your greens, go for the bag of southern mixed greens they sell at Trader Joe’s)
-salt & pepper
-shredded Parmesan cheese for garnish

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Pour the vegetable broth and water in a large pot and bring to a boil over medium heat. While the broth is warming, do some prep work: Dice the potatoes, slice your scallions, and roughly chop the broccoli.

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Add the diced potato, garlic, scallions and broccoli to the pot and simmer for about 15 minutes, or until potato and broccoli are soft.
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Add the greens and cook for about 5 more minutes.
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Puree, either in batches in a blender or using Stick Blendy Wendy.
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For me soup is really just a vehicle to eat bread, so pair this with a piece of toasted whole wheat bread for dipping.
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