Tag Archives: potatoes

Scalloped Potatoes and Ham

12 Oct

When we first figured out that Sophie was allergic to dairy and needed to change the way we cooked, all I could think about were all the delicious things she would never get to have.  Selfishly, I also thought about all of the things that we’d never get to make again without making her feel left out.  With some regret, I settled into thinking that my days of cheesy potatoes, pizza, lasagna, cream sauces, and other dairy deliciousness were behind me.  As time went on, I started to try to figure out ways to make some of my favorite dairy-laden dishes using non-dairy ingredients.  This dish is one of our favorites – the kids love it, it fulfills my cravings for rich, dairy flavors, and is super easy to make.  Added bonus – it comes in at less than 300 calories per serving (1 cup size, which is enough to make me full but not stuffed).

Rich, tasty comfort food under 300 calories?  Make some.

Scalloped Potatoes and Ham
Serves: 8

3 T. non-dairy margarine
1 medium onion, diced
2 T. flour
1-1/2 c. plain soy milk
Salt and pepper
2 lbs potatoes, peeled and cubed
1 lb baked ham, cubed
1 c. rice cheddar shreds

Preheat oven to 350 degrees F.

Coat casserole dish with cooking spray.

In a medium skillet, melt non-dairy butter over medium high heat. Add onions and stir until unions are translucent. Stir in flour and cook for 1 minute, stir in milk. Stir constantly for about 2 minutes while it thickens and bubbles. Season with salt and pepper and set aside.

Place a small amount of the white sauce on the bottom of the baking dish, top with half of potatoes, half of the ham, half of the cheese, half of the remaining sauce. Add remaining potatoes, ham, cheese and top with the rest of the sauce. Cover and bake for 45-60 minutes or until potatoes are tender.

Stir and serve.

Estimated Calories: 264 cal/serving

Print it: Scalloped Potatoes and Ham

– As always, feel free to substitute dairy ingredients for the non-dairy counterparts.  I would suggest 2% milk for the soy milk, shredded cheddar for the non-dairy shreds
– This reheats well, but you may want to add a touch of water or more milk when reheating
– This also freezes well, but reheats better if you let it thaw and then reheat.  You can reheat it straight from the freezer, but it may get a bit clumpy.

Pesto Mashed

17 Aug

Confession: I love mashed potatoes.  So much.

But really, they just are not that good for you.  It is a big pile of carbs and dairy, and sometimes just serves as a container to hold a sea of gravy.  If I never post again, you’ll know it is because I was struck by lightning for saying such harsh words about one of the world’s finest foods.

Let me make up for it.  This recipe is delicious, flavorful, has that mashed potato flair, and is HALF the calories of the standard variety.  If you’re like me, that means you can have TWICE AS MUCH if you want, or save those extra calories to splurge on something else.  Pesto Mashed combines potatoes and cauliflower with the creamy goodness of Greek yogurt, flavored by the herby-garlic Deep Green Pesto.  This dish is fast and easy to make, can be made ahead and reheated, and is even better on the second day. 

[Dude! isn’t that the same, horrible photo from yesterday?  Yes, yes it is.]

Pesto Mashed
Serves: 6
Serving size: 1/2 c.

1 lb. red potatoes, peeled and diced
1 lb. frozen cauliflower
1/3 c. greek yogurt
2 T. deep green pesto
2 T. water
Salt and pepper, to taste

In a large pot, place potatoes and cover with water, with about an extra 2” of water.  Bring to a boil, then add cauliflower.  Bring to a boil, then reduce heat and simmer for 15 minutes. 

While they are cooking, combine the yogurt, pesto, and water in a large measuring cup.  Stir to combine.

Remove the potatoes and cauliflower from the heat, drain, and then return them to the pot.  Mash with a potato masher until creamy.  Add the yogurt mixture and stir to combine.  Season with salt and pepper.

Estimated Calories:  84 cal/serving

Print it: Pesto Mashed

Beer Can Chicken with Malt Vinegar Potatoes

13 Jul

I’ve made beer can chicken in the oven, but never on the grill.  So this week, when I received an email from America’s Test Kitchen describing the best grilled beer can chicken ever, I decided to give it a try (watching their video is not a bad idea either, especially because they do such a good job of illustrating the charcoal arrangement method for optimum heat distribution).  Making grilled beer can chicken is super easy and requires minimal prep work.  I was a bit unsure whether I’d be able to keep the grill at the right temperature for the hour that this takes to cook, but I didn’t have any trouble.  You won’t either if you remember one thing – do not remove the cover for any reason. 

For this recipe, I made a rub in two parts – spice rub that went under and on the skin, and a herb rub that is placed under the skin only.  Both of these gave the chicken great flavor, and the steam from the beer made the chicken super tender and juicy.  And as long as I was throwing the chicken on the grill, I decided to add a packet of potatoes as well to save me some effort in making a side dish.  After you remove the chicken from the grill, it’s a good idea to let the chicken rest a bit before carving.  During the naptime, remove the potatoes from the foil packet and toss with some malt vinegar and parsley for a tasty and tangy side.

One thing about making beer can chicken – it looks weird, sitting upright on a beer can standard.  Just remember, pre-grilling weirdness results in juicy, tender chicken just one hour later. 

Beer Can Chicken with Malt Vinegar Potatoes
Serves: 6
Serving Size:  chicken + scoop of potatoes

3.5 lb. whole chicken
2 T. fresh oregano, chopped
2 T. fresh chives, chopped
2 t. chili powder
2 t. paprika
1 t. black pepper
1 t. garlic salt
1/2 t. cumin
1/2 t. kosher salt
1/4 t. ground coriander
1 can beer
Wood chips (apple, mesquite, etc)

1-1/2 lbs. baby red potatoes, halved and cut into ½” slices
1 T. olive oil
Kosher salt & freshly ground black pepper
2 T. malt vinegar
2 T. fresh parsley, chopped

Soak wood chips in water.  Start grill; if using charcoal, use about 60 briquettes.  Place chicken and beer on counter to allow it to warm a bit while preparing the rub.

Combine oregano and chives, set aside.  Combine chili powder through coriander, mix together.  Loosen skin on the chicken, and put half of the spice mixture under the skin, then add herb mixture under the skin.  Pat remaining rub on the outside of the chicken.  Remove about 1/4 c. of beer from the can.  Insert can into the chicken so that it looks like it is sitting upright (I used a beer can chicken stand to position it properly).

In a bowl, toss potatoes with olive oil and season with salt and pepper.  Using tinfoil, fold the potatoes into a packet so that it makes a box-like shape.  Use several layers of tinfoil to ensure a good seal.

Dump coals on outside edges of grill, add soaked chips on top of coals, place a disposable tinfoil pan in center, then place grill grid in place.  Position the chicken in the center, potatoes behind it to receive indirect heat.   Cover and grill for 45-60 minutes; keeping grill temperature between 310°F and 350°F.  Remove chicken when thigh temperature reaches 170°F.  Remove from grill, cover with foil and set aside for 15 minutes before carving.

Remove potatoes from foil packet, toss with malt vinegar, parsley, and season with more salt and pepper if needed.  Cover with foil and set aside until ready to serve.

Estimated Calories:  537 cal/serving

Print it: Beer Can Chicken with Malt Vinegar Potatoes

Bonus – Beer Can Chicken Playlist!
I think every special occasion deserves a playlist.  Holidays, special events, garage sales – I’ll make a playlist for just about anything, and Beer Can Chicken Month is no exception!  Start the playlist when you place the chicken on the grill, and when the last song has played the chicken will be done (or almost done)! 

And in case you want one, here’s a printable version of the Official Beer Can Chicken Playlist CD cover.