Someday I think I’d like to do an entire recipe series on ‘How to make this from that.’ In other words, how to enjoy dinner on day one, then turn the leftovers into a completely new meal (or two) the following days. Our Roasted Veggie Pot Pie {with Herbed Biscuit Crust} is simply Roasted Veggie & White Bean Chowder with a heavenly layer of comfort baked on top.
This Inside Out Fresh Herb Omelet was my Healthy Choice post-workout meal.
Four weeks ago today I arrived at the office with workout clothes in hand (after taking 4 months off). I was committed to getting back into an exercise routine and knew I would need the encouragement of teammates to keep me on track. So when the lunchtime walking crew lined up to head out, I followed right along. Well actually I lagged behind a good bit, but I did it. A 2.61 mile power walk in 40 minutes.
I can’t recall the last time I was so excited about a recipe. I mean I’m really, really excited about this one. Over the past several months we’ve been perfecting Parmesan Herb Roasted Potatoes. That’s culinary talk for we’ve been eating them every chance we can. Last night it hit me. Why not turn this lovely head of cauliflower into Parmesan Herb Roasted Cauliflower Steaks.
I haven’t always loved Swordfish. I remember it being dry and underwhelming, so frankly I avoided it. Too many other choices that I knew I loved. I’ve shared recently that fish speak to me. There’s really no other way to explain how I can approach a massive row of freshness and choose….that one, I’ll have that piece of fish. That’s what happened the day I fell in love with Swordfish.
“We can sleep til we get up.” That’s what we love about Saturday mornings. We did at least until we got a puppy. Now we “sleep til Scrappy Thyme gets up.” So while I lay in bed this morning waiting for her to call to us, I was thinking about breakfast. And how I might use up the mother load of leftover fresh salad ingredients that had taken over my fridge.
Cod & Potatoes Poached in Milk {atop a Scotch Egg Sauce}.
The day started with a ‘fresh as can be’ 1 1/2 lb. cod fillet. No plan for it, just a piece of fish too good to pass up. What I was craving, quickly became my motivation for making this dish. What I was craving, would be made from the leftovers. I set out on a mission to find the right recipe, that the next day, would beg to be turned into…Fish Chowder. This brilliant non-plan to accommodate my craving, almost went very wrong.
From THE moment I tasted these Parmesan Herb Roasted Potatoes I knew. I knew we would become very close. These potatoes and I. The Parmesan cheese creates a crispy coating on the tender well seasoned potatoes. Heavenly really.
The type of potato is a matter of personal preference, we often make mashed out of bakers, all types work.
Plan on a 1/2 lb. per person.
Peel them or not, depends on whether you want a rustic or smooth finish.
Cut them or not, the key is they need to be similar in size for consistent cooking time.
If you peel them, cover them in cold water right away. Then drain them right before cooking and add fresh water (this gets rid of excess starch).
Boil them gently until just fork tender (stick a fork in one, you should be able to lift it out of the water and have it fall off within a second or two).
Drain the potatoes, then return them to the hot pan (off the heat) to dry out for a bit.
Hand-mash them, leave your hand-mixer in the baking pantry.
Leave chunks sometimes, they’re cool and give a nice texture. But if you’re feeling smooth and silky….keep on mashing.
Change up your liquid add, we love buttermilk, cream, or milk but you can certainly choose broth for a thinner mashed potato.
Butter gives mashed potatoes a nice texture and a rich buttery flavor.
Use fresh herbs, such as sage, rosemary, thyme, or chives. You can choose to compliment the other food on the plate or when in doubt remember Sage loves Potatoes.
Herbs can be minced and added directly to the mashed potatoes or to enhance their flavor, saute them in melted butter before adding.
Include aromatics like roasted garlic or shallots for an added layer of flavor.
For a nice texture and flavor contrast throw in a little sour cream, cream cheese, or a couple Laughing Cow wedges.
Save the salt and pepper for the end. They are key ingredients, like frosting on the cake, however get everything else just right then add salt and pepper to taste.
Go ahead and make a little extra. Leftover mashed potatoes make wonderful Herbed Potato Pancakes for brunch the next morning.
And I’m sold. That’s all I need to hear and I’m all in.
Eggs baked in that spaghetti squash that’s been patiently waiting in the pantry for her time to shine, is just plain brilliant. Thank you to The Urban Poserfor coming up with this one.
