Posted in Potatoes, Vegetables, Vegetarian, tagged Beef, dinner, pepper, potatoes, Recipes, salt, side dish, Vegetarian on October 12, 2011 |
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Thank you, Pioneer Woman, for yet another delicious recipe! These are a nice change from mashed or baked potatoes. They’re nice enough to serve to company, but simple enough that you don’t have to slave over them. They’re kind of a cross between a baked potato and a french fry – crispy and salty. I served them with a beef roast, and they were great.
PW suggests seasoning them with the herb of your choice, but I chose to use only salt and pepper, which turned out just fine. Whatever floats your boat!
Crash Hot Potatoes a la Pioneer Woman (Recipe found here)
- 12 small round potatoes
- Olive oil
- Kosher salt to taste
- Black pepper to taste
- Rosemary or other herb of choice, to taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
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Posted in Beef, Main Dish, Soup, Vegetables, tagged Beef, Bread, carrots, celery, fall, Main Dish, onion, potatoes, Recipes, roast, Soup, stew, winter on September 21, 2010 |
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I am SO ready for fall! Temperatures are still high, but hey – no reason I can’t start making beef stew and pumpkin bread, right?
What I loved about this stew was that it was all mixed together and baked in the oven for 3 hours. You could make it in a slow cooker too, if you wanted a little longer cook time. The flavor was great and everything was perfectly cooked. I couldn’t have asked for an easier recipe to usher in the fall season!
The other plus to beef stew, and especially this one which uses a good amount of V-8 juice, is the amount of vegetables. I am NOT good at eating vegetables, so anything that gets them into me (preferably in a delicious way) gets extra points in my book.
We had this with some of the leftover focaccia bread from the other night, and it was scrumptious. Many thanks to Our Best Bites for another hit!
Oven (or Slow Cooker) Beef Stew (Recipe found here)
- 1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you’d need to use a knife and fork on) – or cut up a chuck roast, which is what I did.
- 4-5 medium red potatoes, chopped
- 4-5 medium carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 onions, chopped
- 4-5 cloves garlic, minced
- 2 12-oz. cans or 3 c. vegetable juice cocktail (V8)
- 1 10-oz. can condensed tomato soup
- 10 oz. water (just use the can from the tomato soup to measure)
- 1 tsp. basil
- 2 beef bouillon cubes (or 2 tsp. beef base)
- 1/2 tsp. freshly ground black pepper
Preheat oven to 350. Combine ingredients in a large oven-safe pot that comes with an oven-safe lid. Cook in heated oven for 3 hours. Remove from oven and serve.
You can also cook this in your slow cooker on low for 9-10 hours (or until vegetables and meat are tender) or on high for 5-6.
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