Lunch/Dinner, Side Dishes

Mashed Potatoes and Spinach

Listen to Episode 58: Side Dishes

Ingredients:

  • 8 potatoes, peeled, cooked, and mashed
  • 1 package frozen chopped spinach, cooked
  • 1/2 c butter
  • 1 c sour cream
  • 5 or 6 green onions, chopped
  • 8 oz chedder cheese, shredded

Directions:

  • Blend all ingredients together.
  • Place in a buttered 2 quart cassarole dish.
  • Bake for 30 minutes at 350°F.
Lunch/Dinner, Side Dishes

Creamed Peas and New Potatoes

Listen to Episode 58: Side Dishes

Ingredients:

  • 2 lbs (skins on) small or fingerling potatoes
  • 2 1/2 – 3 c fresh shelled or frozen peas
  • 1/4 c butter
  • 1/4 c flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 c milk

Directions:

  • Poke whole potatoes with a knife before cooking. Cook potatoes in boiling water for 10 minutes.
  • After 10 minutes, add peas and cook 5 minutes more. Drain and place in a large bowl.
  • For sauce, melt butter in a sauce pan. Add flour, salt, and pepper. Mix well.
  • Gradually add milk, stirring constantly. Bring to a low boil, cook 1-2 minutes to thicken.
  • Pour over peas and potatoes, stir carefully to coat.
Lunch/Dinner, Side Dishes, Vegan

Oven Fries

Listen to Episode 42: The Pittsburgh Salad Episode

Ingredients:

  • 5-6 medium to large potatoes (russets or regular white work best)
  • 1/4 c olive oil
  • 1 Tbs grated Romano cheese
  • 1/4 tsp salt
  • 1/8 tsp pepper

Directions:

  • Scrub potatoes, cut out any bad spots, and cut into fries leaving skin on.
  • Soak in cold water for 15 minutes. Drain, rinse, and pat dry with paper towels.
  • Blend olive oil, romano cheese, salt, and pepper. Toss cut fries in this mixture in a bowl or plastic bag.
  • Line a baking sheet with foil and spray with nonstick cooking spray. Bake at 400°F for 40 minutes (30 for convection oven). Serves 4.
Lunch/Dinner

Pittsburgh Salad

Listen to Episode 42: The Pittsburgh Salad Episode

Ingredients:

  • Salad greens
  • Assortment of vegetables
  • Hard-boiled eggs, cooked & quartered
  • Shredded cheese
  • Fries (see Oven Fries recipe)
  • Cooked meat
  • Salad dressing, any

Directions:

  • Salad greens are your choice (bib, iceburg, or romaine lettuce, spinach, etc). Typical vegetables are tomato, cucumber, olives, onion, carrot, celery, and radish.
  • Use 1 hard-boiled egg per salad. Shredded cheese is typically provolone, mozzerella, or cheddar. Meat is usually grilled chicken breast, steak, or shrimp.
  • Assemble in order: bed of salad greens, assorted vegetables, eggs, hot meat, hot fries, cheese, and top with salad dressing.
  • Voila! A Pittsburgh Salad!
Lunch/Dinner, Side Dishes

Redskin Potato Salad

Listen to Episode 37: A Good Redskin Potato Salad

Ingredients:

  • 5 lbs redskin potatoes
  • 6 hard-boiled eggs
  • 6 celery ribs
  • 5 green onions
  • 1 1/2 c lite sour cream
  • 1 c regular mayo
  • 1 Tbsp dill
  • 1/2 tsp garlic
  • 1/2 tsp onion
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

  • Clean potatoes, place in a large pot, and cover with water. Bring potatoes to a boil and cook for 10 minutes. Drain and cool.
  • Cut up potatoes in 1/2 or 3/4 inch chunks, chop celery, onions, and eggs. In a large bowl put 1/2 of the potatoes, then 1/2 of the chopped celery, onion, and egg. Repeat.
  • Mix dressing ingredients in a separate bowl (lite sour cream, mayo, dill, garlic, onion, salt, & pepper).
  • Pour over potatoes. Fold to blend.
  • Refrigerate for at least 3 hours or overnight.
Lunch/Dinner, Soup, Vegan

Vegetable Soup

Listen to Episode 32: More Soup For You!

Ingredients:

  • 29 oz tomato pureé
  • 46 oz vegetable juice
  • 4 carrots, chopped
  • 4 celery ribs, chopped
  • 1/2 head cabbage
  • 1 Tbs garlic
  • 6 potatoes, cut up
  • 1 can green beans
  • 2 c frozen corn
  • 2 c frozen lima beans
  • 2 c peas

Directions:

  • Shred cabbage in the food processor.
  • In a large pot, mix tomato pureé, vegetable juice, carrots, celery, cabbage, and garlic.
  • Add water using the tomato pureé and vegetable juice cans (equivalent to 75 oz, rinses out cans). Cook for 2 hours, until cabbage is cooked and clear.
  • Add potatoes and cook about 45 minutes more.
  • Add green beans with juice and cook 10 minutes. Add corn and lima beans, cook 10 minutes. Add peas last, cook 10 minutes.
  • Serve hot with a fresh loaf of Mary Mac Bakehouse bread!