Showing category "Starches, Sides, Potatoes and Grains" (Show all posts)

Creamy Garlic Pasta

Posted by Penny Moline on Friday, June 25, 2021, In : Starches, Sides, Potatoes and Grains 
2 t olive oil
4 cloves garlic minced
2 T butter
salt and pepper to taste
3 cups chicken stock
1/2 lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
3/4 cup heavy cream
2 T chopped fresh parsley

In a pot bring olive oil to med low heat add garlic and cook until golden. mix in butter until melted.  add salt and pepper and chicken stock.  Bring to a boil  Once it is boiling add pasta and cook until al dente. Reduce to medium heat and mix in the parmesan until melted.  turn off heat and add cr...
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MEXICAN RICE

Posted by Penny Moline on Friday, June 4, 2021, In : Starches, Sides, Potatoes and Grains 
2 T OIL
1 CUP DRY LONG GRAIN RICE
1 8 OUNCE TOMATO SAUCE
16 OUNCE WATER
1 t CHILI POWDER
2 t TOMATO BOULILLON
2 t MINCED GARLIC

HEAT OIL , ADD RICE AND COAT WITH OIL COOKING FOR SEVERAL MINUTES UNTIL RICE TURNS GOLDEN BROWN
REDUCE HEAT, POUR IN WATER, TOMATO SAUCE AND BOULILLON CUBES
COVER AND COOK AT LOW HEAT FOR 20 MINUTES
FLUFF RICE AND LET REST FOR 5 MINUTES BEFORE SERVING
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RICE PILAF 2 QUARTS

Posted by Penny Moline on Wednesday, April 28, 2021, In : Starches, Sides, Potatoes and Grains 
BUTTER 2 OZ
ONION 2 CUPS
CELERY 1 CUP
CARROTS 1 CUP
MUSHROOMS 1 CUP

RICE 2 QTS
STOCK 1 GAL 1 PINT
SALT 1 T
PEPPER 1 t
BAY LEAVES 3 EACH
SAGE 1 1/2 t
BUTTER 1 OZ

SAUTE VEGETABLES IN BUTTER RESERVE MUSHROOMS
ADD RICE AND SAUTEE
ADD STOCK, SPICES AND HERBS
BRING TO A BOIL, COVER TIGHTLY AND BAKE 350 CONVECTION OVEN 30 MINUTES
REMOVE FROM OVEN AND FLUFF FOR SERVICE
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Hawaiian Rice

Posted by Penny Moline on Wednesday, April 28, 2021, In : Starches, Sides, Potatoes and Grains 
BUTTER 2 OUNCES
ONION 1 LB 4 OZ
CELERY 2 LB 3 OZ
PEPPERS 12 OZ
PINEAPPLE 1 LB 1 OZ
RICE 2 QT
STOCK 1 GALLON
SALT 2 T
PEPPER 2 t
BAY LEAVES 6 EACH
HERBS 1 T
PINEAPPLE JUICE 2 CUPS 

BUTTER SOLID TO TASTE
GREEN ONIONS
PARSLEY CHOPPED

PREPARE VEGETABLES
SAUTE VEGETABLES IN BUTTER RESERVING PINEAPPLE
ADD RICE COAT WITH BUTTER AND SAUTE
ADD STOCK, SPICES AND HERBS
ADD PINEAPPLE JUICE
BRING TO A BOIL.  COVER TIGHTLY AND BAKE FOR 30 MINUTES AT 350 CONVENTION OVEN
ADD BUTTER AND STIR IN GREEN OINIONS AND PARSELY
FLUFF FOR ...
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CILANTRO LIME MEXICAN RICE

Posted by Penny Moline on Tuesday, April 27, 2021, In : Starches, Sides, Potatoes and Grains 
1 CUP BASMATI RICE
SALT AND PEPPER TO TASTE
1 1/2 CUP WATER
1/2 CUP CILANTRO CHOPPED
1 LARGE LIME, JUICED
1 JALAPENO SEEDED AND FINELY DICED

ADD RICE AND SALT TO MEDIUM SAUCE PAN. ADD WATER AND BRING TO A BOIL.  REDUCE HEAT AND SIMMER UNTIL RICE IS COOKED

ADD CILNATRO, LIME JUICE AND JALAPENO.  ADJUST SEASONING 
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Crispy Greek Oven Roasted Potatoes

Posted by Penny Moline on Tuesday, April 27, 2021, In : Starches, Sides, Potatoes and Grains 
3 lbs yukon gold or red potatoes or a mix of both and quartered
4 T olive oil
1/2 T dried oregano
1 t kosher salt
1 t dried minced onion
3/4  t dried thyme leaves
1/2 t black pepper
1/2 t garlic powder
12 t dried marjoram
1/2 t dried basil

  preheat oven to 400 degrees

Add potatoes to a large mixing bowl.  Add all seasoning and oil and mix with your hands.  Spread on a large sheet pan and cook for 25 minutes.  Then flip over the potatoes and cook another 15 minutes or until tender and golden brown.

...
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lemon rice

Posted by Penny Moline on Tuesday, April 27, 2021, In : Starches, Sides, Potatoes and Grains 
1 cup water
1 cup chicken broth
2 T lemon juice
2 tsp butter
1 cup long grain rice
1/4 t dried basil
1/8 to 14 t grated lemon zest
1/4 lemon pepper

In a medium sauce pan bring water chicken broth lemon juice and butter to a boil stir in basil and lemon zest.  reduce heat. cover and cook until rice is done.  


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Homemade baked beans

Posted by Penny Moline on Tuesday, April 27, 2021, In : Starches, Sides, Potatoes and Grains 
1 # 10 can great Northern beans
2 # bacon cut and chopped
1 large onion chopped
1 jalapeno chopped
3/4 cup tomato paste
1 cup dark brown sugar
3/4 cup molasses
chicken stock 10 cups
1/4 tsp cayenne pepper
salt and pepper to taste

cook bacon and onion, add jalapeno and cook until onions are soft. 
add beans
add stock 
add salt and pepper and place covered in a 250 degree oven for 6 to 8 hours
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The Best Onion Rings

Posted by Penny Moline on Thursday, June 6, 2019, In : Starches, Sides, Potatoes and Grains 
1 large onion cut into 1/4 inch rings
1 1/4 cup flour
1 t baking powder
1 t salt
1 egg
1 cup milk
3/4 cup bread crumbs seasoned with salt and pepper
oil for frying

heat oil
Separate onion
Stir together flour, baking powder and salt

Dip the onion in the flour mixture, coating all of the onions keeping the left over flour mixture

Whish the egg, milk in to remaining flour mixture
Dip the floured onion rings into the batter and then into the bread crumbs

Deep fry and enjoy.

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Spatzle

Posted by Penny Moline on Wednesday, June 5, 2019, In : Starches, Sides, Potatoes and Grains 
4 cups flour more if needed
1/2 salt
4 large eggs
1 1/4 cup milk more as needed
optional nutmeg to taste

If dough is too runny or too thick adjust with more flour or more milk

Add flour, salt, nutmeg to a bowl and mix until combined.  let stand 20 minutes ( you can do this in a kitchenaid as well)
Bring two quarts of lightly salted water to a boil
Use a spätzle maker or choice
or use a perforated half pan over a larger pan of boiling water
once pasta floats add to an ice bath
Drain noodles again and to...
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Lemon Rice

Posted by Penny Moline on Wednesday, June 5, 2019, In : Starches, Sides, Potatoes and Grains 
1 cup chicken broth
1 cup water
2 T lemon juice
1 T butter
1 cup long grain rice
1/4 t dried basil
1/4 t grated lemon zest
1/4 t lemon pepper seasoning

Bring liquid to a boil in a sauce pan.
Add rice, basil, and lemon zest
Reduce heat
Cover and simmer for 20 minutes
let stand for 5 minutes
Season with lemon pepper

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Baked Beans

Posted by Penny Moline on Friday, May 31, 2019, In : Starches, Sides, Potatoes and Grains 
2number 10 can of Great Northern Beans
2 pounds thick cut bacon chopped
1 large onion diced
1 jalapeno chopped
2 small cans tomato paste
1 1/2 cups dark brown sugar
2 Quarts chicken stock
Cayenne pepper, Black pepper and Salt to taste

Sauté bacon and reserve
Sauté onion and jalapeno
Add drained beans
Add tomato paste and sugar
Add chicken stock and let simmer until reduced.
Add reserved bacon
Season
Cover with foil and bake at 350.


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Oven Greek roasted potatoes

Posted by Penny Moline on Thursday, May 23, 2019, In : Starches, Sides, Potatoes and Grains 
3 pounds red potatoes or Yukon golds quartered
4 T olive oil
1/2 T dried oregano
1 t salt kosher
1 t dried minced onion
3/4 t dried thyme
1/2 t black pepper
1/2 t garlic powder
1/2 t dried marjoram
1/2 t dried basil

Wash potatoes, and place in a bowl of cold water let soak for 30 minutes
preheat oven to 400
rinse potatoes in cold water and dry with a hand towel
place potatoes in a large bowl and coat with oil
Add all seasoning and coat
Bake 25 minutes then turn and bake until crispy.

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Mexican rice

Posted by Penny Moline on Thursday, May 23, 2019, In : Starches, Sides, Potatoes and Grains 
vegetable oil
1 cup long grain rice
1 8 ounce can tomato sauce
16 ounces chicken stock
1 t chili powder
2 t garlic minced

Heat oil in a 5 quart sauce pan.
Add rice to cook for several minutes
add stock and tomato sauce
simmer covered 20 minutes until all the water has absorbed.


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popcorn grits

Posted by Penny Moline on Thursday, May 23, 2019, In : Starches, Sides, Potatoes and Grains 
popcorn kernels
butter
salt
water

Cook popcorn in oil, pour into a bowl
Boil 2 cups of water add butter to the water
throw in a few Big Hand full of popped corn until softened
Strain through a sieve.
Continue until all the popcorn is done
Press the cooked corn through a medium strainer basket discarding all hulls
it will look like stiff grits
Add butter and adjust water as needed.
Serve with a bowl of buttered popcorn on the side


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Lemon Rice

Posted by Penny Moline on Thursday, May 23, 2019, In : Starches, Sides, Potatoes and Grains 
Butter 4 T
4 cups cooked rice, steamed or boiled
salt and pepper to taste
1 teaspoon minced garlic
juice of 2 lemons
zest of lemons


Heat the butter in the pan and toss in your rice to cook. This is a great way to use left over rice.
Season with salt and lots of pepper
Add lemon and cook until hot

Place rice on a platter and garnish with lemon slices.

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Mashed baked potatoes with garden confetti

Posted by Penny Moline on Monday, August 12, 2013, In : Starches, Sides, Potatoes and Grains 

5 pounds red potatoes
1 8 ounce cream cheese
1 1/2 cups half and half, evaporated milk, milk, cream,
1 tsp salt
1 tsp pepper
melted butter as needed

preheat the oven to 350. 
Bake the potatoes in the oven until tender
while still hot transfer to a very large bowl.

using an electric mixer mashed the potatoes with their skins on  ( you can do this in batches for this large amount)
add cream cheese, half and half or cream etc. 
beat until combined

add butter as desired
season with salt and pepper

Top with...
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Jamaican Rice and Beans

Posted by Penny Moline on Monday, January 28, 2013, In : Starches, Sides, Potatoes and Grains 
Kidney beans 1/2 of a # 10 can or about 1 1/2 pounds cooked
coconut milk  2 cans
onions diced 1/2 large
garlic powder 1/4 cup
thyme 1/4 cup
red bell pepper 1/2 chopped small
green bell pepper 1/2 chopped small
sugar 3/4 cup
salt to taste
pepper to taste
cayenne pepper to taste
bay leaf 3
butter 5 ounces

2 quarts rice ( long grain)

Use the juice of the kidney beans
rice is always 1 part rice to two parts liquid

so save the liquid from the kidney beans, add the coconut milk, then add water to come to 1 gallon...
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Creamy polenta

Posted by Penny Moline on Monday, January 28, 2013, In : Starches, Sides, Potatoes and Grains 
4 cups water
4 cups milk
3 Tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup sour cream or creme fraiche
1/2 cup parmesan cheese freshly grated

In a large pot bring the water, milk, and butter to a boil.  Whisk in the polenta stirring constantly for 3 to 4 minutes.  ( I was always shown to let the polenta pour through my hand to insure it doesn't have lumps.  Simmer up to 45 minutes stirring often, until creamy.  Add the sour cream and parmesan
check seasoning, add salt and pepper to taste....
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Dumplings

Posted by Penny Moline on Tuesday, June 19, 2012, In : Starches, Sides, Potatoes and Grains 
All purpose flour 2 pounds 8 ounces
baking powder 3 ounces
salt 2 tablespoons
eggs beaten 10 ounces
milk 1 quart plus 1 1/2 cup

combine dry ingredients in a mixer bowl.
Mix on low speed until well blended using a paddle
combine eggs and milk
add to dry ingredients and mix on low speed only until blended
portion batter with a # 24 scoop on to trays and do not cover
steam for 12 to 15 minutes

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Dumplings with Ham

Posted by Penny Moline on Tuesday, June 19, 2012, In : Starches, Sides, Potatoes and Grains 
Bread flour 28 ounces
baking powder 2 ounces
salt 1 1/2 ounce
shortening 18 ounces
Ham 8 ounces
chives 2 ounces
whole eggs 28 ounces
milk 28 ounces

Using a stainless steel bowl sift the flour, baking powder and salt together
cut shortening into dry ingredients
add chives and ham
in seperate stainless steel bow ship eggs and add milk
combine liquid and dry mixtures to make a soft dough
let rest for 10 minutes
roll out into 1/2 inch and cut with a biscuit cutter
place on a slightly greased stainless steel pan...
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Potato Pancakes

Posted by Penny Moline on Tuesday, June 19, 2012, In : Starches, Sides, Potatoes and Grains 
Potatoes, russets  6 pounds
Onions 1 pound plus 1/4 ounce
Lemon juice 1/4 cup
Eggs 6 each
parsley chopped 1/4 cup
salt 2 teaspoons
pepper 1/2 teaspoon
flour 1 ounce or more if necessary

oil for pan frying

peel the potatoes and onions and grate them together
add lemon juice
put the potatoes in strainer and squeeze out the liquid
beat the eggs, parsley, salt and pepper together
add egg mixture to potatoes
stir in enough flour to bind the potatoes together
portion in rounds or oval shapes of desired size
pan fr...
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Spaetzle

Posted by Penny Moline on Friday, February 17, 2012, In : Starches, Sides, Potatoes and Grains 
eggs 6 ea
milk or water 1 1/2 cup
salt 1 t
nutmeg 1/8 t
white pepper 1/8 t
flour 1 pound

butter for service

beat eggs in a bowl and add the milk or water, salt, nutmeg and pepper
add flour and beat until smooth
it should be a thick batter, if too thin add more flour
let batter rest for 1 hour
set a colander or spaetzle machine over a large pot of water boiling and salted
place batches of the spaetzle in the colander and force it through the holes with a spoon or spatula
when the spaetzle floats to the top...
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Hand made pasta

Posted by Penny Moline on Friday, February 17, 2012, In : Starches, Sides, Potatoes and Grains 
Flour all purpose 1 pound
Eggs 5 to 6
salt pinch

combine all ingredients in processor
process with blade attachment until mixture resembles course meal
gather the dough together to form a ball and let it rest 30 minutes before rolling it out
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Potato Duchesse

Posted by Penny Moline on Friday, February 17, 2012, In : Starches, Sides, Potatoes and Grains 
Potato 5 pounds
butter 4 ounces
egg yolks 5 each
cornstarch 4 ounces
salt 1 T
white pepper 1 t
nutmeg 1/8 t
* parmesan cheese 4 ounces

Boil potatoes until done
drain and allow to dry in oven
process potatoes in ricer, or grate
combine all ingredients together
adjust seasoning
pipe in pastry bag with star tip onto buttered baking sheets
brush with egg wash
brown in oven at 475 degress

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Quinoa Pilaf (Quinoa is pronounced Keen Wah) and is oh so good for you!!!

Posted by Penny Moline on Friday, January 20, 2012, In : Starches, Sides, Potatoes and Grains 
Olive oil as needed
1 med onion diced
1 med carrot diced
2 ribs of celery diced
1 bay leaf
1 cup quinoa  ( check the box to see if it needs to be rinsed or not)
2 cups vegetable broth, chicken broth or water
salt and pepper to taste
Saute onions, carrots, celery until tender
add quinoa, and stir to coat
add broth, bay leaf and bring to a boil
cover and simmer 15 to 20 minutes or until liquid is absorbed

You can add any vegetable that you like to this, mushrooms, peas, broccoli, spinach, red or green pepp...
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Sour Cream Potatoes

Posted by Penny Moline on Friday, December 2, 2011, In : Starches, Sides, Potatoes and Grains 
One of my students made this in class... I had a really hard time staying out of them... must be the Idaho girl in me...

Try them, they are amazing...

8 medium potatoes, peel, cook and grate or cube
1 cube butter
1 cup shredded cheese
1/3 cup onion small dice
1 cup sour cream
1 can cream of chicken soup

Mix everything together but the potatoes, and heat just long enough to melt cheese.
Add potatoes to mixture and place in a 9 x 13 pan
Top with corn flakes mixed with 3 tablespoons melted butter or you ...
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Sea Salt and Herb Roasted Potatoes

Posted by Penny Moline on Tuesday, November 15, 2011, In : Starches, Sides, Potatoes and Grains 
Potatoes, red about 2 1/2 pound
Olive oil 1 ounce
Garlic minced 1 teaspoon to 1 Tablespoon depending on your preference
Thyme, Parsley or any fresh herb on hand.
sea salt to taste
fresh pepper to taste.

Scrub potatoes, cut if necessary into quarters. If potatoes are small leave whole.
Combine oil, garlic and fresh herbs in a bowl.  Roll the potaotes in the mixture until evely coated.
Bake on a sheet pan at 375 until tender.

Served with Tangerine Glazed Ham, Asparagus with citrus vinaigrette, Grape and...
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Whipped or Mashed Potatoes

Posted by Penny Moline on Monday, November 14, 2011, In : Starches, Sides, Potatoes and Grains 
Potatoes 9 pounds 6 to 8 whole potatoes depending on size
Butter 1 cup
Cream hot 1 cup
milk as needed
salt and pepper to taste

Peel russet potatoes, and cut into same size cubes.  Start the potatoes in cold, salted water and bring up to a boil This helps the potatoes cook more evenly. 
Cook until fork tender then drain.  Allow the potatoes to dry for a few minutes.
Pass the potatoes thru a potato rice,or food mill, or into the bowl of a mixer with a paddle attachment, mix until broken up then replac...
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Bread Dressing for your Turkey

Posted by Penny Moline on Monday, November 14, 2011, In : Starches, Sides, Potatoes and Grains 
Bread cubes 2 pounds( good time to use up all your left over bread, just cut into cubes)
Celery chopped 2 cups
Onion diced 2 large
walnuts chopped 1 cup
butter 1 1/2 cup melted
parsley chopped 1/4 cup
salt and pepper to taste
poultry seasoning 1 tablespoon
sage 1/2 teaspoon
garlic if desired 2 tsp
chicken stock up to 1 1/2 quart depending on if you like a moist dressing or a dryer one.  I use about 1 quart of stock.
you can also use water if you have a vegetarian that will not eat dresssing with chicken...
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Showing category "Starches, Sides, Potatoes and Grains" (Show all posts)

Creamy Garlic Pasta

Posted by Penny Moline on Friday, June 25, 2021, In : Starches, Sides, Potatoes and Grains 
2 t olive oil
4 cloves garlic minced
2 T butter
salt and pepper to taste
3 cups chicken stock
1/2 lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
3/4 cup heavy cream
2 T chopped fresh parsley

In a pot bring olive oil to med low heat add garlic and cook until golden. mix in butter until melted.  add salt and pepper and chicken stock.  Bring to a boil  Once it is boiling add pasta and cook until al dente. Reduce to medium heat and mix in the parmesan until melted.  turn off heat and add cr...
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MEXICAN RICE

Posted by Penny Moline on Friday, June 4, 2021, In : Starches, Sides, Potatoes and Grains 
2 T OIL
1 CUP DRY LONG GRAIN RICE
1 8 OUNCE TOMATO SAUCE
16 OUNCE WATER
1 t CHILI POWDER
2 t TOMATO BOULILLON
2 t MINCED GARLIC

HEAT OIL , ADD RICE AND COAT WITH OIL COOKING FOR SEVERAL MINUTES UNTIL RICE TURNS GOLDEN BROWN
REDUCE HEAT, POUR IN WATER, TOMATO SAUCE AND BOULILLON CUBES
COVER AND COOK AT LOW HEAT FOR 20 MINUTES
FLUFF RICE AND LET REST FOR 5 MINUTES BEFORE SERVING
Continue reading ...
 

RICE PILAF 2 QUARTS

Posted by Penny Moline on Wednesday, April 28, 2021, In : Starches, Sides, Potatoes and Grains 
BUTTER 2 OZ
ONION 2 CUPS
CELERY 1 CUP
CARROTS 1 CUP
MUSHROOMS 1 CUP

RICE 2 QTS
STOCK 1 GAL 1 PINT
SALT 1 T
PEPPER 1 t
BAY LEAVES 3 EACH
SAGE 1 1/2 t
BUTTER 1 OZ

SAUTE VEGETABLES IN BUTTER RESERVE MUSHROOMS
ADD RICE AND SAUTEE
ADD STOCK, SPICES AND HERBS
BRING TO A BOIL, COVER TIGHTLY AND BAKE 350 CONVECTION OVEN 30 MINUTES
REMOVE FROM OVEN AND FLUFF FOR SERVICE
Continue reading ...
 

Hawaiian Rice

Posted by Penny Moline on Wednesday, April 28, 2021, In : Starches, Sides, Potatoes and Grains 
BUTTER 2 OUNCES
ONION 1 LB 4 OZ
CELERY 2 LB 3 OZ
PEPPERS 12 OZ
PINEAPPLE 1 LB 1 OZ
RICE 2 QT
STOCK 1 GALLON
SALT 2 T
PEPPER 2 t
BAY LEAVES 6 EACH
HERBS 1 T
PINEAPPLE JUICE 2 CUPS 

BUTTER SOLID TO TASTE
GREEN ONIONS
PARSLEY CHOPPED

PREPARE VEGETABLES
SAUTE VEGETABLES IN BUTTER RESERVING PINEAPPLE
ADD RICE COAT WITH BUTTER AND SAUTE
ADD STOCK, SPICES AND HERBS
ADD PINEAPPLE JUICE
BRING TO A BOIL.  COVER TIGHTLY AND BAKE FOR 30 MINUTES AT 350 CONVENTION OVEN
ADD BUTTER AND STIR IN GREEN OINIONS AND PARSELY
FLUFF FOR ...
Continue reading ...
 

CILANTRO LIME MEXICAN RICE

Posted by Penny Moline on Tuesday, April 27, 2021, In : Starches, Sides, Potatoes and Grains 
1 CUP BASMATI RICE
SALT AND PEPPER TO TASTE
1 1/2 CUP WATER
1/2 CUP CILANTRO CHOPPED
1 LARGE LIME, JUICED
1 JALAPENO SEEDED AND FINELY DICED

ADD RICE AND SALT TO MEDIUM SAUCE PAN. ADD WATER AND BRING TO A BOIL.  REDUCE HEAT AND SIMMER UNTIL RICE IS COOKED

ADD CILNATRO, LIME JUICE AND JALAPENO.  ADJUST SEASONING 
Continue reading ...
 

Crispy Greek Oven Roasted Potatoes

Posted by Penny Moline on Tuesday, April 27, 2021, In : Starches, Sides, Potatoes and Grains 
3 lbs yukon gold or red potatoes or a mix of both and quartered
4 T olive oil
1/2 T dried oregano
1 t kosher salt
1 t dried minced onion
3/4  t dried thyme leaves
1/2 t black pepper
1/2 t garlic powder
12 t dried marjoram
1/2 t dried basil

  preheat oven to 400 degrees

Add potatoes to a large mixing bowl.  Add all seasoning and oil and mix with your hands.  Spread on a large sheet pan and cook for 25 minutes.  Then flip over the potatoes and cook another 15 minutes or until tender and golden brown.

...
Continue reading ...
 

lemon rice

Posted by Penny Moline on Tuesday, April 27, 2021, In : Starches, Sides, Potatoes and Grains 
1 cup water
1 cup chicken broth
2 T lemon juice
2 tsp butter
1 cup long grain rice
1/4 t dried basil
1/8 to 14 t grated lemon zest
1/4 lemon pepper

In a medium sauce pan bring water chicken broth lemon juice and butter to a boil stir in basil and lemon zest.  reduce heat. cover and cook until rice is done.  


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Homemade baked beans

Posted by Penny Moline on Tuesday, April 27, 2021, In : Starches, Sides, Potatoes and Grains 
1 # 10 can great Northern beans
2 # bacon cut and chopped
1 large onion chopped
1 jalapeno chopped
3/4 cup tomato paste
1 cup dark brown sugar
3/4 cup molasses
chicken stock 10 cups
1/4 tsp cayenne pepper
salt and pepper to taste

cook bacon and onion, add jalapeno and cook until onions are soft. 
add beans
add stock 
add salt and pepper and place covered in a 250 degree oven for 6 to 8 hours
Continue reading ...
 

The Best Onion Rings

Posted by Penny Moline on Thursday, June 6, 2019, In : Starches, Sides, Potatoes and Grains 
1 large onion cut into 1/4 inch rings
1 1/4 cup flour
1 t baking powder
1 t salt
1 egg
1 cup milk
3/4 cup bread crumbs seasoned with salt and pepper
oil for frying

heat oil
Separate onion
Stir together flour, baking powder and salt

Dip the onion in the flour mixture, coating all of the onions keeping the left over flour mixture

Whish the egg, milk in to remaining flour mixture
Dip the floured onion rings into the batter and then into the bread crumbs

Deep fry and enjoy.

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Spatzle

Posted by Penny Moline on Wednesday, June 5, 2019, In : Starches, Sides, Potatoes and Grains 
4 cups flour more if needed
1/2 salt
4 large eggs
1 1/4 cup milk more as needed
optional nutmeg to taste

If dough is too runny or too thick adjust with more flour or more milk

Add flour, salt, nutmeg to a bowl and mix until combined.  let stand 20 minutes ( you can do this in a kitchenaid as well)
Bring two quarts of lightly salted water to a boil
Use a spätzle maker or choice
or use a perforated half pan over a larger pan of boiling water
once pasta floats add to an ice bath
Drain noodles again and to...
Continue reading ...
 

Lemon Rice

Posted by Penny Moline on Wednesday, June 5, 2019, In : Starches, Sides, Potatoes and Grains 
1 cup chicken broth
1 cup water
2 T lemon juice
1 T butter
1 cup long grain rice
1/4 t dried basil
1/4 t grated lemon zest
1/4 t lemon pepper seasoning

Bring liquid to a boil in a sauce pan.
Add rice, basil, and lemon zest
Reduce heat
Cover and simmer for 20 minutes
let stand for 5 minutes
Season with lemon pepper

Continue reading ...
 

Baked Beans

Posted by Penny Moline on Friday, May 31, 2019, In : Starches, Sides, Potatoes and Grains 
2number 10 can of Great Northern Beans
2 pounds thick cut bacon chopped
1 large onion diced
1 jalapeno chopped
2 small cans tomato paste
1 1/2 cups dark brown sugar
2 Quarts chicken stock
Cayenne pepper, Black pepper and Salt to taste

Sauté bacon and reserve
Sauté onion and jalapeno
Add drained beans
Add tomato paste and sugar
Add chicken stock and let simmer until reduced.
Add reserved bacon
Season
Cover with foil and bake at 350.


Continue reading ...
 

Oven Greek roasted potatoes

Posted by Penny Moline on Thursday, May 23, 2019, In : Starches, Sides, Potatoes and Grains 
3 pounds red potatoes or Yukon golds quartered
4 T olive oil
1/2 T dried oregano
1 t salt kosher
1 t dried minced onion
3/4 t dried thyme
1/2 t black pepper
1/2 t garlic powder
1/2 t dried marjoram
1/2 t dried basil

Wash potatoes, and place in a bowl of cold water let soak for 30 minutes
preheat oven to 400
rinse potatoes in cold water and dry with a hand towel
place potatoes in a large bowl and coat with oil
Add all seasoning and coat
Bake 25 minutes then turn and bake until crispy.

Continue reading ...
 

Mexican rice

Posted by Penny Moline on Thursday, May 23, 2019, In : Starches, Sides, Potatoes and Grains 
vegetable oil
1 cup long grain rice
1 8 ounce can tomato sauce
16 ounces chicken stock
1 t chili powder
2 t garlic minced

Heat oil in a 5 quart sauce pan.
Add rice to cook for several minutes
add stock and tomato sauce
simmer covered 20 minutes until all the water has absorbed.


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popcorn grits

Posted by Penny Moline on Thursday, May 23, 2019, In : Starches, Sides, Potatoes and Grains 
popcorn kernels
butter
salt
water

Cook popcorn in oil, pour into a bowl
Boil 2 cups of water add butter to the water
throw in a few Big Hand full of popped corn until softened
Strain through a sieve.
Continue until all the popcorn is done
Press the cooked corn through a medium strainer basket discarding all hulls
it will look like stiff grits
Add butter and adjust water as needed.
Serve with a bowl of buttered popcorn on the side


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Lemon Rice

Posted by Penny Moline on Thursday, May 23, 2019, In : Starches, Sides, Potatoes and Grains 
Butter 4 T
4 cups cooked rice, steamed or boiled
salt and pepper to taste
1 teaspoon minced garlic
juice of 2 lemons
zest of lemons


Heat the butter in the pan and toss in your rice to cook. This is a great way to use left over rice.
Season with salt and lots of pepper
Add lemon and cook until hot

Place rice on a platter and garnish with lemon slices.

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Mashed baked potatoes with garden confetti

Posted by Penny Moline on Monday, August 12, 2013, In : Starches, Sides, Potatoes and Grains 

5 pounds red potatoes
1 8 ounce cream cheese
1 1/2 cups half and half, evaporated milk, milk, cream,
1 tsp salt
1 tsp pepper
melted butter as needed

preheat the oven to 350. 
Bake the potatoes in the oven until tender
while still hot transfer to a very large bowl.

using an electric mixer mashed the potatoes with their skins on  ( you can do this in batches for this large amount)
add cream cheese, half and half or cream etc. 
beat until combined

add butter as desired
season with salt and pepper

Top with...
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Jamaican Rice and Beans

Posted by Penny Moline on Monday, January 28, 2013, In : Starches, Sides, Potatoes and Grains 
Kidney beans 1/2 of a # 10 can or about 1 1/2 pounds cooked
coconut milk  2 cans
onions diced 1/2 large
garlic powder 1/4 cup
thyme 1/4 cup
red bell pepper 1/2 chopped small
green bell pepper 1/2 chopped small
sugar 3/4 cup
salt to taste
pepper to taste
cayenne pepper to taste
bay leaf 3
butter 5 ounces

2 quarts rice ( long grain)

Use the juice of the kidney beans
rice is always 1 part rice to two parts liquid

so save the liquid from the kidney beans, add the coconut milk, then add water to come to 1 gallon...
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Creamy polenta

Posted by Penny Moline on Monday, January 28, 2013, In : Starches, Sides, Potatoes and Grains 
4 cups water
4 cups milk
3 Tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup sour cream or creme fraiche
1/2 cup parmesan cheese freshly grated

In a large pot bring the water, milk, and butter to a boil.  Whisk in the polenta stirring constantly for 3 to 4 minutes.  ( I was always shown to let the polenta pour through my hand to insure it doesn't have lumps.  Simmer up to 45 minutes stirring often, until creamy.  Add the sour cream and parmesan
check seasoning, add salt and pepper to taste....
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Dumplings

Posted by Penny Moline on Tuesday, June 19, 2012, In : Starches, Sides, Potatoes and Grains 
All purpose flour 2 pounds 8 ounces
baking powder 3 ounces
salt 2 tablespoons
eggs beaten 10 ounces
milk 1 quart plus 1 1/2 cup

combine dry ingredients in a mixer bowl.
Mix on low speed until well blended using a paddle
combine eggs and milk
add to dry ingredients and mix on low speed only until blended
portion batter with a # 24 scoop on to trays and do not cover
steam for 12 to 15 minutes

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Dumplings with Ham

Posted by Penny Moline on Tuesday, June 19, 2012, In : Starches, Sides, Potatoes and Grains 
Bread flour 28 ounces
baking powder 2 ounces
salt 1 1/2 ounce
shortening 18 ounces
Ham 8 ounces
chives 2 ounces
whole eggs 28 ounces
milk 28 ounces

Using a stainless steel bowl sift the flour, baking powder and salt together
cut shortening into dry ingredients
add chives and ham
in seperate stainless steel bow ship eggs and add milk
combine liquid and dry mixtures to make a soft dough
let rest for 10 minutes
roll out into 1/2 inch and cut with a biscuit cutter
place on a slightly greased stainless steel pan...
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Potato Pancakes

Posted by Penny Moline on Tuesday, June 19, 2012, In : Starches, Sides, Potatoes and Grains 
Potatoes, russets  6 pounds
Onions 1 pound plus 1/4 ounce
Lemon juice 1/4 cup
Eggs 6 each
parsley chopped 1/4 cup
salt 2 teaspoons
pepper 1/2 teaspoon
flour 1 ounce or more if necessary

oil for pan frying

peel the potatoes and onions and grate them together
add lemon juice
put the potatoes in strainer and squeeze out the liquid
beat the eggs, parsley, salt and pepper together
add egg mixture to potatoes
stir in enough flour to bind the potatoes together
portion in rounds or oval shapes of desired size
pan fr...
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Spaetzle

Posted by Penny Moline on Friday, February 17, 2012, In : Starches, Sides, Potatoes and Grains 
eggs 6 ea
milk or water 1 1/2 cup
salt 1 t
nutmeg 1/8 t
white pepper 1/8 t
flour 1 pound

butter for service

beat eggs in a bowl and add the milk or water, salt, nutmeg and pepper
add flour and beat until smooth
it should be a thick batter, if too thin add more flour
let batter rest for 1 hour
set a colander or spaetzle machine over a large pot of water boiling and salted
place batches of the spaetzle in the colander and force it through the holes with a spoon or spatula
when the spaetzle floats to the top...
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Hand made pasta

Posted by Penny Moline on Friday, February 17, 2012, In : Starches, Sides, Potatoes and Grains 
Flour all purpose 1 pound
Eggs 5 to 6
salt pinch

combine all ingredients in processor
process with blade attachment until mixture resembles course meal
gather the dough together to form a ball and let it rest 30 minutes before rolling it out
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Potato Duchesse

Posted by Penny Moline on Friday, February 17, 2012, In : Starches, Sides, Potatoes and Grains 
Potato 5 pounds
butter 4 ounces
egg yolks 5 each
cornstarch 4 ounces
salt 1 T
white pepper 1 t
nutmeg 1/8 t
* parmesan cheese 4 ounces

Boil potatoes until done
drain and allow to dry in oven
process potatoes in ricer, or grate
combine all ingredients together
adjust seasoning
pipe in pastry bag with star tip onto buttered baking sheets
brush with egg wash
brown in oven at 475 degress

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Quinoa Pilaf (Quinoa is pronounced Keen Wah) and is oh so good for you!!!

Posted by Penny Moline on Friday, January 20, 2012, In : Starches, Sides, Potatoes and Grains 
Olive oil as needed
1 med onion diced
1 med carrot diced
2 ribs of celery diced
1 bay leaf
1 cup quinoa  ( check the box to see if it needs to be rinsed or not)
2 cups vegetable broth, chicken broth or water
salt and pepper to taste
Saute onions, carrots, celery until tender
add quinoa, and stir to coat
add broth, bay leaf and bring to a boil
cover and simmer 15 to 20 minutes or until liquid is absorbed

You can add any vegetable that you like to this, mushrooms, peas, broccoli, spinach, red or green pepp...
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Sour Cream Potatoes

Posted by Penny Moline on Friday, December 2, 2011, In : Starches, Sides, Potatoes and Grains 
One of my students made this in class... I had a really hard time staying out of them... must be the Idaho girl in me...

Try them, they are amazing...

8 medium potatoes, peel, cook and grate or cube
1 cube butter
1 cup shredded cheese
1/3 cup onion small dice
1 cup sour cream
1 can cream of chicken soup

Mix everything together but the potatoes, and heat just long enough to melt cheese.
Add potatoes to mixture and place in a 9 x 13 pan
Top with corn flakes mixed with 3 tablespoons melted butter or you ...
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Sea Salt and Herb Roasted Potatoes

Posted by Penny Moline on Tuesday, November 15, 2011, In : Starches, Sides, Potatoes and Grains 
Potatoes, red about 2 1/2 pound
Olive oil 1 ounce
Garlic minced 1 teaspoon to 1 Tablespoon depending on your preference
Thyme, Parsley or any fresh herb on hand.
sea salt to taste
fresh pepper to taste.

Scrub potatoes, cut if necessary into quarters. If potatoes are small leave whole.
Combine oil, garlic and fresh herbs in a bowl.  Roll the potaotes in the mixture until evely coated.
Bake on a sheet pan at 375 until tender.

Served with Tangerine Glazed Ham, Asparagus with citrus vinaigrette, Grape and...
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Whipped or Mashed Potatoes

Posted by Penny Moline on Monday, November 14, 2011, In : Starches, Sides, Potatoes and Grains 
Potatoes 9 pounds 6 to 8 whole potatoes depending on size
Butter 1 cup
Cream hot 1 cup
milk as needed
salt and pepper to taste

Peel russet potatoes, and cut into same size cubes.  Start the potatoes in cold, salted water and bring up to a boil This helps the potatoes cook more evenly. 
Cook until fork tender then drain.  Allow the potatoes to dry for a few minutes.
Pass the potatoes thru a potato rice,or food mill, or into the bowl of a mixer with a paddle attachment, mix until broken up then replac...
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Bread Dressing for your Turkey

Posted by Penny Moline on Monday, November 14, 2011, In : Starches, Sides, Potatoes and Grains 
Bread cubes 2 pounds( good time to use up all your left over bread, just cut into cubes)
Celery chopped 2 cups
Onion diced 2 large
walnuts chopped 1 cup
butter 1 1/2 cup melted
parsley chopped 1/4 cup
salt and pepper to taste
poultry seasoning 1 tablespoon
sage 1/2 teaspoon
garlic if desired 2 tsp
chicken stock up to 1 1/2 quart depending on if you like a moist dressing or a dryer one.  I use about 1 quart of stock.
you can also use water if you have a vegetarian that will not eat dresssing with chicken...
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Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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