I’m lucky. I try out new things and my family goes along with it. I bought some quail eggs at the farm market and made breakfast for my family. I shredded some potatoes and onions, partially cooked them, then put them into ramekins and put some quail eggs over top then finished baking them. This was my father’s day surprise breakfast for the family.
Here’s my opinion of quail eggs – they’re small, really small; about 6 eggs equal one regular egg if that. The shells are cute and speckled with different brown hues. The membrane that is right under the egg is thicker than a regular egg. At first I would crack it, then run a knife just under the egg and try not to poke the yolk. By the time I was finished, I was sticking my finger through the membrane successfully without breaking the yolk.
I probably would buy quail eggs again to do something fun with my food, but functionally it left me wanting more for less work. I can see making small scotch eggs, or as a garnish to a salad. You can do anything with quail eggs that you can do with regular hen eggs, but you do it on a smaller scale, or you use a lot of eggs.
Christo Gonzales sent me to his Chez What blog with links to some of his quailventures. He’s much more adventurous in the kitchen and has a lot of great ideas. Take a look. If you want quail eggs, try the Lancaster, OH farm market. That’s where I got mine.Diana
I’m trying to load all you hard working folks up with some quick and easy recipes that have funneled my way. Sometimes when there’s a big gathering of people who want to eat while sitting in front of the tube, you want something that’s not going to take all day to prepare, and maybe food that can be eaten with your fingers. Here are some from the Idaho Potato Commission.
Idaho® Potato Pesto Bites
Recipe courtesy of Bonnie Cooper, Carrollton,GA Photo courtesy of Idaho Potato Commission
Beat mid-meal hunger with these nutritional, bite-sized snacks sure to satisfy your appetite.
Yield: 8 servings
Estimated Cost per Serving*: $1.15
- cooking spray
- 2 pounds Idaho® potatoes, peeled and cut into 1-inch chunks
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/3 cup prepared pesto
- 1 8-ounce package reduced fat cream cheese, softened
- 1/3 cup oil-packed, sun dried tomatoes, drained and finely chopped
- 1/2 cup sliced black olives, drained
- Preheat the oven to 425º. Coat the cups of 3 mini-muffin pans (36 cups) with cooking spray.
- In a saucepan, in water to cover, over high heat, cook the potatoes about 15 minutes, or until fork-tender, but not mushy. Drain the potatoes, then mash or put them through a ricer. Stir in the salt and egg; set aside. In a small bowl, using a fork, combine the pesto and softened cream cheese until blended.
- Spoon a rounded tablespoon of potato mixture into each muffin cup, pressing the spoon against the bottom and sides of the cup to make a small impression in the middle. Spoon 1 teaspoon of pesto mixture into the impression of each cup.
- Bake for 25-30 minutes, or until golden brown. Remove from the oven and top each cup with a small amount of chopped tomatoes and one olive slice for garnish. Return to the oven for 3 minutes more. Serve hot or warm.
Estimated Nutritional Analysis per Serving: 222 calories, 7g protein, 22g carbohydrates, 13g fat, 51mg cholesterol, 372mg sodium
Idaho® Potato Pumpkin & Pepita Patties
Recipe courtesy of Recipe courtesy of Linda Kay Drysdale, Riverview, MI. Photo courtesy Idaho Potato Commission.
Idaho® Potato Pumpkin and Pepita Patties deliver a dose of sweet heat in every bite.
Yield: 8 servings
Estimated Cost per Serving*: $1.10
- 3 cups instant Idaho® potato flakes, divided
- 1-1/2 cups skim milk
- 1 cup canned pumpkin
- 1 cup egg substitute, divided
- 3/4 cup pepitas (pumpkin seeds), shelled, roasted and salted
- 1 teaspoon Cajun or Creole seasoning
- 1 teaspoon salt
- 1 teaspoon ground white pepper < spray>
- In a medium bowl, using a whisk or wooden spoon, combine 2 cups of the potato flakes with the milk, pumpkin, 1/3 cup of the egg substitute, the pepitas and the seasonings. Mix until well blended; set aside.
- Place the remaining 2/3 cup egg substitute in a small bowl. Place the remaining 1 cup of potato flakes into a pie plate.
- Heat a 10-inch skillet over medium-high heat. Spray with cooking spray.
- Using a 1/4 cup measuring cup, scoop the reserved potato-pumpkin batter into your clean hands and form into 2 1/2-inch wide patties. Dip each patty into the egg substitute, then into the potato flakes, coating both sides. Repeat until you have enough to fill the skillet.
- Fry the patties in the hot skillet, cooking until golden brown on each side. Coat the skillet with more cooking spray if the patties begin to stick. Transfer cooked patties to a platter. Continue to form and fry patties until all the batter is used. Serve patties warm or at room temperature, topped with a little whole berry cranberry sauce, if desired.
Estimated Nutritional Analysis per Serving: 172 calories, 1 mg cholesterol, 2 g fat, 469 mg sodium, 9 g protein, 29 g carbohydrates
* The Estimated Cost per Serving is a calculated estimate based on a national food average and assumes the preparer already has ingredients like salt, pepper, cooking oils, assorted spices/condiments and other traditional staples readily available in the home kitchen.
For more Idaho Potato Super Bowl dishes try this Bowl Frenzy Potato Recipes link.Diana
Yep, that’s it, I cooked a dinner that my son gave me a huge thumbs up on. I used the Crockpot to thoroughly cook the chicken in a sauce, then pulled out the bones, gristle and other desirable parts, shredded the chicken left and let it simmer for a little bit. This would make a great Superbowl or family gathering crockpot dish. I peeled all the skin off the chicken and cut off any fat I found. It’s not a heavy barbecue sauce. I used a rub on the chicken (Denny Mike’s Pixie Dust) and then made my own sauce. My assistant peeled potatoes, sprinkled on some olive oil and herbs and baked it in the oven. I also diced up some peeled hubbard squash threw on a pat of butter and sprinkled on dried sage and microwaved it.
When you prepare the chicken in advance (like the night before?), the rest of the meal will come together in a half hour or so without too much work. The squash can also be prepped in advance. I peel and cut apart my squash, then dice it up and put it into vacuum seal bags (vacuum sealed of course) so that I can use it as I need it. If Whole Foods can sell squash that way, then why not do it myself? It can be frozen after you vacuum seal to save for another meal if needed (hubbard squash are huge).
- 1/4 cup catsup
- 1/4 cup water
- 2 cloves garlic minced
- 1 onion diced
- 1 tbs white wine vinegar
- 2 tbs honey
- 2 tsp grated ginger
- juice of one lemon
- 1 tsp paprika
Put all of the ingredients into a bowl and whisk together.
Crockpot Chicken Directions
Peel skin off of the chicken and remove any visible fat. Sprinkle with rub. Layer the chicken in the crockpot. I used about 14 chicken drums, but you can mix up legs and breasts or even use a whole chicken. Pour the sauce over the top and turn the crockpot on medium for about 6 –7 hours. Remove bones, gristle and undesirable stuff from the crockpot. Break up the chicken or pull apart. Stir back into the sauce and turn on high for a half hour to an hour.
Peel, Slice and layer potatoes on a cookie sheet. Sprinkle with olive oil, pepper, and rosemary. Place in the oven at about 375 until done.
Sage Winter Squash
Place peeled and diced squash into microwave bowl with a pat or two of butter, sprinkle with sage (mine came from my garden but you can use the stuff in the can) and microwave 4 –8 minutes until starting to feel soft.Diana
We’ve given out our mashed potato recipes before along with some other Thanksgiving Potato recipes. The potato board wants to make your life a little easier and hey, we all like shortcuts, right? Here’s a video showing you how to make mashed potatoes in the microwave.
Is there another name for yellow squash? I only know it as yellow squash, but it’s so tasty I think it deserves a nicer name. Since it’s major harvest and put up time, soccer season, football and band season, I find my dinners are rather lackluster and repetitive. I have lots of stuff, but my inspiration is waning as I think about my days and evenings ahead. Last night though, I had my Yellow Squash and Potatoes out, trying to decide what to do and then it hit me – Lemon Grass and Basil are just sitting in the herb beds waiting to be used. Well not so much the basil since the Japanese beetles have been munching away at it, but I’ve flicked them into the soapy water bath. Best way to take care of those things is with a bowl of soapy water. I do tend to use a lot of the same ingredients over and over, because they come from our garden. I keep expecting my son to say – No Not Chard AGAIN!!! and run off screaming into the night, but so far he hasn’t.
Anyway, this tasty side dish was divine with our steak last night. I peeled off the outer leaves of the lemon grass, then bent the stem back and forth a little to release the really good stuff before chopping up the white bottom part of the stem. Not easy to do while fending off four legged lemon grass thieves. The cats weren’t the only ones in on it either. I found a big pile in the living room left behind by the dog, who is always eager to join in on the fun. The basil, I tore the leaves off the stem and chopped into nice thin pieces. mmmm. If I would have picked the yellow squash a couple of days earlier, it would have been 1/3 to 1/2 smaller than it was. Smaller seeds would have been nice, but this was still very tasty.
- 4 stalks lemon grass – prepared as suggested above
- big bunch of basil – chopped
- 2 cloves garlic minced
- 6 – 7 medium potatoes – scrubbed of all the dirt from the garden
- 1/2 extra large yellow squash that should have been picked earlier
- Olive Oil
- Salt & Pepper
Brush oil on to the bottom of a casserole dish. Slice up potatoes and Squash, spread evenly around the dish. Sprinkle on garlic, basil, lemon grass, salt and pepper. Drizzle with a little more oil and stir to coat. Bake at 400 for about 1/2 hour – basically it’s done when the potatoes are soft. There was a nice lemony basil taste especially on the squash. Next time I think I might use lemon basil – that would be cool.Diana
I made Cheddar Potatoes and Broccoli to go along with our Bison Burgers. We are potato fans and summer is a good time to get fresh grown local potatoes. We had leftover fresh broccoli from my son’s party to throw in with it. I par-boiled the broccoli and potatoes together to soften them up. I like to do that so that the potatoes cook in the oil for a shorter amount of time.
- Red Potatoes (about 8), cut into halves or quarters
- Broccoli heads pulled apart so they are about the same size as the potatoes
- 2 tbs olive oil
- 2 cloves garlic - chopped (more if you really like garlic)
- 1 medium onion – diced
- 1/2 cup of shredded cheddar
Parboil broccoli and potatoes – drain and set aside. In a large pan, sauté garlic cloves, and onions until soft. Throw in potatoes and broccoli and heat until browned. Shake pan and turn over potatoes to prevent sticking. Toss on parsley, salt and pepper to taste. Sprinkle cheddar and cook until melted.Diana
Tonight’s dinner was inspired by the cabbage we are growing in our garden. We have plenty of it, and now we’ll have to come up with plenty of recipes to try it all out. What’s cool about picking cabbage. I read in my gardening book that if you leave a portion of the stem and leaves, newer smaller cabbage heads will branch off. I picked a head of cabbage leaving behind the steam and big leaves and lo and behold, four smaller heads are growing there now.
I thought red potatoes and cabbage would be delicious together along with a little apple cider vinegar to add a some tartness. It was an easy side dish with a really good flavor and I will definitely make it again.
- 8 – 10 red potatoes
- 1/2 head of cabbage, diced – bigger pieces
- 1 medium or 2 small onions, diced
- 2 tbs olive oil
- 1/2 cup apple cider vinegar
- 1 tbs brown sugar
- 2 tsp caraway seeds
Cut up potatoes into big bite size pieces and boil in a big pot of water until almost soft, then drain. In a large skillet, heat oil. Sauté onion until it starts to soften, and add cabbage, sauté a little longer and add the potatoes. Add apple cider vinegar, brown sugar caraway seeds, salt and pepper to taste. Stir together for another 5 minutes until heated through and serve.Diana
I didn’t do a lot of cooking this week that was memorable, in fact, it was probably just this. Tomorrow is Father’s Day, and if my husband can assemble his new present, we will be a grillin. If we can keep the heat out of the air conditioning, that will be nice. I look forward to trying new things out and I might even let him use the grill once in a while.
Here’s a really filling meal, easy to fix, and delicious. I started out with two flank steaks and divided the meat up into 4 servings – these aren’t Philly cheese steaks, but they are my version of a steak sandwich. The side is a smashed potato & chard. The Emmental cheese with salami added a little bit of smoky cheese flavor and was really good with both the steak and the potatoes. So without further adieu – Steak Sandwich and Chard Taters.
- 2 Flank Steaks
- Olive Oil
- Vidalia Onions
- 1 Garlic clove
- Chard Stems
- Garlic Pepper
- Emmental cheese with salami
- Tarragon Mayo
- Whole Grain French Bread
Grill or Pan fry your flank steaks. Chop up Vidalia Onions, Garlic Clove, Chard Stems in a pan with Olive Oil. You can do it with the steak if you have enough room. I used a cast iron grill pan and threw the ingredients in with the steak. Season with Salt and pepper. When almost done to the way you like it (no pink for my husband), remove pan from heat and let sit for a couple of minutes before slicing. Slice the steak into strips, toss with the onions, etc. Put onto a French roll, top with the cheese and broil in the oven until cheese is browned. Remove from heat and top with tarragon mayo.
Mayo, chopped tarragon (fresh or dried), garlic pepper – mix together.
- @ 8 small to medium light skinned potatoes
- Olive Oil
- 1 shallot
- 2 garlic cloves
- Nice big bunch of Chard Leaves Stems removed
- garlic pepper
- Emmental Cheese
Boil the potatoes, in skins until soft. Drain. Place back in pot on stove on low to remove some of the residual water. Chop up Chard, onion and garlic, sauté in olive oil in pan. Dump in potatoes and mash together with potato masher. Throw on salt and garlic pepper to taste and stir together. Cover handle of pan with foil, top with cheese and broil along with steak sandwiches.Diana
I’m a mix of different not so recent immigrants and if I can incorporate some recipes from our heritage into the foods we eat, I will. This soup is called Irish Colcannon and Thyme Leaf Soup. My great grandparents came over in the late 19th century from Armagh & Donegal. Let me tell you I was thrilled the day a copy of my great grandfather’s naturalization papers arrived in the mail. Researching your family background is a really cool fun thing to do. My kids said they thought the soup might be something similar to what the potato farmers might have eaten. Anyway, I found this recipe in my Cooking Light – March 2007 issue and it’s really delicious. If you change the broth from chicken to vegetable, it can be a hearty vegetarian meal as well.
- 2 tbs butter – divided
- 2 1/2 cups diced peeled baking potato – about 4 ounces
- 1/2 tsp salt divided
- 1/2 tsp freshly ground black pepper, divided
- 3 cups fat-free, less-sodium chicken broth
- 2 cups water
- 3 tbs water
- 2 cups thinly sliced savoy cabbage(about 1 lb)
- 1 tablespoon chopped fresh thyme leaves
Melt 1 tbs butter in a large saucepan over medium heat. Add potato, onion, 1/4 tsp salt, and 1/4 tsp pepper. Cover and cook 6 minutes. Add broth and 2 cups water; bring to a boil. Cook 10 minutes or until potato is tender.
Combine 3 tbs water and remaining 1 tbs butter in a large Dutch oven, bring to a simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally. Remove from heat, stir in remaining 1/4 tsp salt and remaining 1/4 tsp pepper.
Place half of potato mixture in blender. Remove center piece of blender lid(to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated. Yield: 6 servings.Diana
I wanted to post this last night, but I was too busy watching the Superbowl (and taking nap – don’t tell anyone but I slept through some of it). My husband went to a brother’s home to watch the Steelers play. I made some Parmesan Potatoes Au Gratin for him to bring and share with everyone( which was really only two other people). My son had school today so we stayed home and monitored the game from home without all the ruckus. This is a really good side dish, easy to make, and the garlic and parmesan is very fragrant. I have a mandolin that I use to slice the potatoes to a medium thickness and onions into really thin even slices. You can substitute Romano for Parmesan in this dish or do a mix of both. I know it was good because my husband brought home the dish – totally sparking clean. Sharon & John – we know what you have in your fridge.
- 6-8 medium potatoes sliced medium thickness
- 1 onion sliced really thin
- 1 garlic clove (I used elephant garlic and sliced it really thin)
- 1/3 cup of Parmesan (grated finely) + a little more to broil on top
- 2 cups cream ( or milk or half and half) warmed
- Salt & Pepper
Spray casserole dish with cooking spray, or use oil or butter to coat the sides and bottom of the dish. Layer the Potatoes, onions & garlic slices, sprinkle the layers with cheese, salt and pepper . Add the cream and thyme into a saucepan and warm it. Every couple of layers pour warm cream over the potatoes. Cover with foil and bake at 4:20 for about 40 minutes and then broil uncovered 5 minutes.