Potatoandbroccolichowderwithbreadbowls Recipes

QUINOA BOWL WITH CHICKEN AND AVOCADO CREAM

Steps:

• Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
• Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
• If the corn still has a chill, microwave it for about 1 minute.
• Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.

NEELY'S BBQ BAKED POTATO

Steps:

• Preheat oven to 400 degrees F.
• Split and scoop out potato flesh. Add your choice of meat, Neely's BBQ sauce and cheese, to the potato flesh. Stuff potato shell with mixture and bake for 10 minutes or until heated through. Top with sour cream and garnish with cheese, to taste.
• Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
• Mix all the ingredients and set aside.

BUTTERMILK POTATO BREAD

Steps:

• 1. Place potato and enough water to cover into a small saucepan over medium high heat. Cover, and bring to a boil, lower heat and simmer about 10 minutes or until fork tender. Drain and RESERVE liquid, add enough water to potato water to make 1 cup. Mash potato with a fork, set aside.
• 2. When potato water has cooled and is just warm, (110-120 degrees) pour into large mixing bowl, add yeast and 1 tsp sugar, stir together and allow to rest 5-10 minutes or until foamy. While yeast is resting, heat buttermilk and butter together in microwave or on stove top just until butter has melted. Pour over mashed potatoes and mix well. When yeast is foamy, add potato mixture, remaining sugar, salt and 2 c of bread flour to yeast mixture. With whisk attachment, whisk on medium speed for 1 minute, then high for 1 minute.
• 3. Switch to dough hook. Add 2c of bread flour with mixer on low - medium low, after flour is all mixed in, start adding more flour 1/4 c at a time until a dough ball starts to form and pulls away from sides, it will be sticky. I usually end up adding a total of 5 cups of bread flour. Occasionally 4 and sometimes 6 cups. Depends on the size of your potato and your climate. (this is why I try to have 1 1/2 c cooked potato)
• 4. When soft sticky dough ball has formed, continue to mix with dough hook for 2-3 minutes. Then remove dough to a large bowl that has been oiled or sprayed. Flip over to coat both sides. Cover with plastic wrap, then a towel. Place in warm place to rise for about 45 minutes, or until double in size. (I turn my oven to 200 degree and set my bowl on stove top, not the hottest spot)
• 5. When doubled, turn dough out onto a lightly floured surface, cut in half, shape into loaves and place into 2 greased 4x8 loaf pans. Cover with plastic wrap, place in warm place to rise until doubled in size. Beat egg with cream, brush over loaves and bake at 375 for 30-40 minutes. Or until internal temp is 170. Or for rolls, I turn dough out on to lightly floured surface form dough into approx 24 buns, I use my large cookie scoop (1/4 c size) to help get evenly sized buns. Place on parchment lined air bake cookie sheets, cover with plastic wrap, let rise until doubled, brush tops with egg wash, then bake at 350 for 20 minutes. Or until an internal temp of 180.
• 6. I did knots for the rolls in the photo...but I wouldn't do that normally. :o)

POTATO BREAD III

Steps:

• In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
• In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
• Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
• Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.

CRUSTY POTATO BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.

POTATO, BROCCOLI, AND CHEDDAR SOUP

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
• Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.

BEST POTATO BREAD

Steps:

• Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.