Tag: potatoes

Spinach Salad w/Potatoes, Olives + Feta #BetterwithReds

A hearty salad topped with sautéed potatoes, onions, and green beans tossed with a bright basil vinaigrette – plus a great giveaway to help you make healthy choices in the new year!

I must have overdone it a little on the doughnuts last week, because I’m suddenly craving salads like they’re going out of style. We went out to eat this weekend and I had a simple side salad with my dinner – just a normal house salad with balsamic dressing – and I swear it was one of the best things I’ve eaten in ages. I clearly need to up my vegetable intake.

Anyway, this week I’m joining with 11 other bloggers to post a recipe related to “Healthy Living in the New Year” with red potatoes from Black Gold Farms. Black Gold and Body Media also sponsored an amazing giveaway that will help you enjoy all different aspects of healthy living. There’s more on that after my recipe. We’ll also be on twitter tonight at 8pm EST, talking about all things red potatoes, recipes, and healthy living. We’ll be giving away more prizes then, so you won’t want to miss it! Follow the hashtag #HealthyChoices to join in.

I was originally planning to go in a very different direction with my recipe and make something like hash or pizza, but then I decided to give potatoes on salad a try. And it was kind of amazing! I love the chewy texture they add to the salad. The warm sautéed vegetables wilt the spinach base the tiniest bit, helping it seem a little more appropriate for winter. I topped it off with a bright basil vinaigrette that reminds me of summer. (And yes, I made the vinaigrette in that Vitamix I mentioned yesterday.)

Spinach Salad with Potatoes, Olives and Feta

Author: Lauren Keating

Serves: 4

Ingredients

For the Salad:

12 cups baby spinach
2 red potatoes, cut into a ¼” dice
1 tablespoon olive oil
1 red onion, finely chopped
1 cup green beans, cut into 2″ pieces
1 pint grape tomatoes, halved
1 cup crumbled feta cheese
⅓ cup kalamata olives, halved

For the Basil Vinaigrette

3 tablespoons red wine vinegar
½ lemon, juiced
1 teaspoon creamy Dijon mustard
¼ cup fresh basil
1 clove garlic
¼ cup olive oil
salt and pepper

Preparation

Wash the spinach and put it in a large salad bowl.
In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the potatoes and cook, stirring once or twice, until they begin to brown, about 5-8 minutes. Reduce heat to low and cook another 4-5 minutes, or until the potatoes are tender and cooked through. Add the onion and green beans to the pan; cook 5 minutes. Pour the warm vegetables onto the spinach. Let the salad sit while you make the vinaigrette (the spinach will wilt very slightly.)
Add half the tomatoes, feta, olives, and half of the basil vinaigrette. Toss to combine. Serve the salad with the remaining vinaigrette.

To make the basil vinaigrette:

Add the vinegar, lemon juice, mustard, garlic, and basil to a blender. Cover and blend on medium speed for about 5 seconds (just to break up the basil). With the blender running, drizzle in the olive oil. Blend until the dressing is smooth, 15-20 seconds. Season to taste with salt and pepper.

Nutrition Information

Calories: 84 Fat: 26 Carbohydrates: 303 Fiber: 6.6 Protein: 11.5

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So, how about that giveaway? I really wish I could win this one myself, since it includes so many of the things I like to pamper myself with.

In the package is everything you need to make cooking and moving a little more exciting:

Bodymedia Core Armband & Online Activity Subscription
Sur la Table Multi Pan
$50 iTunes Giftcard
$100 Athleta Gift Card

Just follow the directions below and use the rafflecopter widget below to enter.

a Rafflecopter giveaway
For more healthy recipes featuring red potatoes, check out Big Bears Wife / Dinners, Dishes, & Desserts / Kasey’s Kitchen / Climbing Grier Mountain / With Food + Love / Cook the Story / Neighborfood / Bakeaholic Mama / A Zesty Bite / Mrs. Happy Homemaker

Disclosure: Black Gold Farms send me some potatoes to inspire my recipe and, along with Body Media, is supplying the prizes to our giveaway winner. I was not compensated for this post in any other way.

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Lemon Chicken with Olives and Potatoes

This lemon chicken is the perfect one-pot meal! A slow braise means the chicken will fall off the bones; potatoes and carrots soaks up the bright, lemony sauce.

It’s January and, just like that, a switch flipped. I never thought I’d see the day, but I’m sick of cookies (I give it about a week before I’m eating them again). Instead, I’m craving wholesome foods that are comforting but not heavy. And vegetables. Lots and lots of vegetables. I don’t really “do” diets – it seems like every time I try one I lose 5 pounds only to gain 10 back – but I’m definitely excited to get back on track with some lighter, fresher recipes this month.

I always try to make sure my first post of the year is something simple, delicious and, most importantly, fun to cook and eat. Last year, the honor went to braised eggplant with ground lamb. This year, I decided lemon chicken with olives and potatoes was perfect. It’s a recipe that I’ve been meaning to make ever since I had something similar at EPCOT last May, but I didn’t get around to it until last week.

This recipe really couldn’t be any easier to make: brown the chicken on the stove, then add the rest of the ingredients and stick it in the oven. An hour later, you’ll be rewarded with succulent chicken that falls right off the bone, tender potatoes and carrots, and an amazing broth flavored with bright lemons and briny olives. (If you’re counting calories, you can toss the skin aside before serving this, but it adds a ton of flavor to the dish so I don’t recommend starting with skinless chicken.)

Lemon Chicken with Olives and Potatoes

Total time

1 hour 10 mins

Traditionally, a dish like this one might use preserved lemons. Since those are next to impossible to find (and pretty pricey!) I made my own “quick preserved lemons.” They don’t have quite the same flavor as the real deal, but they take less than a day and definitely serve their purpose in this recipe. Since the ingredients here are so simple, splurge on the best ones you can. I used a whole organic chicken that I broke down myself (it was under $8) and gorgeous Sicilian olives from the olive bar near my supermarket’s deli counter.

Author: Lauren Keating

Serves: 4

Ingredients

2 seedless lemons
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon coriander
3 pounds skin-on, bone-in chicken pieces (breasts, thighs, and/or legs)
2 tablespoons olive oil
4 cloves garlic, smashed
1½ pounds small golden potatoes
1 cup good-quality pitted green olives
2 carrots, peeled and cut into half moons
2 cups chicken stock
2 tablespoons chopped fresh parsley

Preparation

Cut the lemons into a ¼-inch dice (keep the peel on). In a small bowl, combine the lemons, 1 tablespoon salt, and sugar; mix well. Let sit at least 3 hours or cover and refrigerate up to 3 days.
Heat oven to 350ºF. Combine the ginger, turmeric, paprika, salt, and coriander. Rub onto the chicken skin. Heat the olive oil in a Dutch-oven (or an ovenproof deep sided skillet) set over medium heat. Add the chicken, skin-side down, and cook 8 minutes or until skin is golden and crisp. Flip the chicken over.
Add the garlic, potatoes, olives, carrot, and chicken stock. Stir into the salted lemons and any juice that accumulated in the bowl. Cover and transfer to the oven. Roast for 1 hour.
Sprinkle with chopped parsley and serve.

Nutrition Information

Calories: 553 Fat: 22.1 Carbohydrates: 42.6 Fiber: 6.6 Protein: 46.9

3.2.2265

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Lyonnaise potatoes, the side dish for those who don’t feel like cooking, all raw in a pan with the lid on for 15 minutes and it’s done – Gordon Ramsay’s version

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Lyonnaise potatoes they are the perfect side dish for beginners in the kitchen. In itself, you don’t need much to make potatoes good, which are delicious in all ways, when cooked and when seasoned. You can prepare them to accompany second courses of meat or fish, perhaps cooked grilled. Minimum effort and maximum yield, no one will ever have any complaints. They are called this way because the recipe originates from the city of Lyon in France. But today you can enjoy them everywhere in the nation of love and art. To accompany the tubers, onions, always present in French cuisine.

Lyonnaise potatoes

Ingredients

potatoes 1 kg
onions 400 g
butter 65 g
parsley 1 sprig
black pepper
salt

Preparation

The first thing to do to prepare Lyonnaise potatoes is to peel the potatoes, rinse them under running water and cut them into approximately thick slices 0.5 centimeters. As you cut, transfer the slices to a bowl full of water so they don’t blacken. In a pan, melt the butter. Meanwhile, drain the potatoes and dry them with a cloth, then add them to the butter. Let them brown from both sides, it will take approx 6 minutes per side to make them golden. In the meantime, cut the onion into not too thin slices. When the potatoes are well coloured, add the onion.

Season with salt and pepper, cover with the lid and cook over medium-low heat 15 minutes. Don’t forget to stir occasionally. Once the time has passed, check the cooking by inserting a fork in potatoes, which must enter easily. Turn off the heat and completed distributing plenty of fresh parsley chopped with a knife. Finally, give a final grind of pepper and serve. Your Lyonnaise potatoes they are ready. Enjoy your meal.

READ ALSO—> Benedetta Rossi’s potato omelette, what to add to the eggs for a quick and delicious second course

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