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Posts Tagged ‘side dish’

Cutest Potatoes Ever

September 17, 2012 23 comments

Cutest Potatoes Ever!

Usually, my food isn’t very pretty. I spend more time concerned with the taste than the looks. Wish I could do both, but I can’t. However, with these little potatoes, anyone can make “cute” and delicious food. To give you an idea of how tiny they are, the potatoes in the photo are in a 3-inch ramekin!

If you’ve been reading The Flaming Pot Holder lately, you know we like to grow our food when possible. Farmers markets are a great second choice for purchasing local food. However, sometimes you see something at a grocery store you must try. That happened a few weeks ago at the Whole Foods Market in Nashville. We found marble-sized red, white, and purple potatoes.

The company is Tasteful Selections and the Sunrise Medley Nibbles potatoes are from their Simply Amazing Potatoes line of products. They are tiny, but very flavorful and tender. When I emailed the company to ask permission to include them in the blog, I received a nice response from Melissa in their marketing department. I mentioned recently that I wanted to add a few reviews to the blog, so guess this is my first official one! I like the fact that this is still a family owned farm; it makes me feel better shopping at a big box store. If you want to give them a try, you should check out their website and Facebook page for other recipes, coupons, and even a sweepstakes. They also have a store locator so you can find where to buy them in your area.

To keep it vegan, you can use olive oil, coconut oil, margarine or your favorite oil. You just want something to help the salt, pepper, and herbs adhere. From start to finish, I think it only took about 10 minutes, so this really is a fast side dish. Hope you like these delicious and cute potatoes!

Cutest Potatoes Ever (Print recipe)

1 bag Sunrise Medley Nibbles potatoes (or other tiny potatoes)

1 teaspoon salt

1 tablespoon olive oil (margarine, oil of your choice, or butter)

Kosher salt, to taste

Pepper (I used ground black pepper and Aleppo pepper flakes)

Fresh chives and/or herbs, chopped (I used parsley and Greek basil)

Wash the potatoes. Put the potatoes in a large saucepan, add one teaspoon of salt, and enough water to cover the potatoes. Cover and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Test a potato, by piercing with a fork. Depending on the size, they might be done. Otherwise, they might need a few more minutes. Cook until tender. Drain. Add olive oil. Season with salt and pepper to taste. Sprinkle with fresh herbs. Enjoy! These are even delicious the next day cold! You can toss them into a salad.

Coming soon…my husband’s recipe for a Kitchen Sink Frittata that uses leftover potatoes as one of the ingredients!

 

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Refrigerator Pickles

April 19, 2012 5 comments

We make and eat lots of refrigerator pickles (sometimes known as cucumber/onion salad) at our house. They are quick, easy, versatile, and it’s a great way to use extra cucumbers. I learned how to make them from my Mom. I think she learned how to make them from Nanny, her grandmother. We had a large garden growing up and we had loads of cucumbers. There are just so many bread and butter pickles one can eat, and then it’s time to make refrigerator pickles or cucumber/onion salad.  Whatever you call it, it is tasty!

 

Refrigerator Pickles

3 cups sliced cucumbers (about 4-6 small cucumbers)

1 cup sliced onions (I use 1 small red onion and 1 small white onion)

1 teaspoon salt

½ teaspoon black pepper

pinch of cayenne pepper or red pepper flakes (optional)

1½ cups white vinegar

I like the cucumbers and onions sliced very thin so I use either a mandoline slicer or a food processor. But hand-slicing works great too (and there is less equipment to clean!).  I usually leave the peel on the cucumbers, but you can peel them if you prefer. 

Mix the cucumbers and onions in a larger container with a tight-fitting lid (I use a large Pyrex container or a large Mason jar).  Sprinkle with the salt and pepper.  Pour in the vinegar.  Mix well. You can eat them immediately but I like to refrigerate them for several hours (or even several days). I just shake (thus, the tight-fitting lid) or stir them every day.

 

Variations:
– Add cayenne pepper or red pepper flakes.

– Add sugar, stevia, honey, or agave to cut some of the tartness.

– Add fresh garlic for an added flavor kick.

– Add thinly sliced green or red bell peppers.

– Add jalapeño pepper slices.

– Add fresh herbs (parsley, dill, chives, etc.).

– Mix it up with different onions: white, Vidalia, yellow, purple (or even shallots).

– Try different vinegars: apple cider, white vinegar, or even a splash of balsamic or red wine vinegar.

– Drain off most of the vinegar and stir in some sour cream or plain yogurt and dill for a creamy side salad.