SPICY ZUCCHINI, PEPPER AND POTATO SOUP
Provided by Rachael Ray : Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.
- Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.
- Cool completely and store for make-ahead meal.
- Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.
SPICY GARLIC POTATOES AND ZUCCHINI
Categories Garlic Potato Side Sauté Vegetarian Zucchini Summer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.
- Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.
- While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
- Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.
SPICY POTATOES WITH GARLIC AIOLI
This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings (1-3/4 cups aioli).
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.
Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
SPICY GARLIC POTATOES
These baked potato slices are a hit with my family. A mix of spice, garlic, and a hint of lemon make them well worth the long baking time!
Provided by maclorna
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400F & put a pot of water on to boil (add some salt if you like).
- Wash but don't peel the potatoes, cut into 1/4 to 1/2 inch thick slices (thinner slices make more crispy potatoes).
- When water is boiling, add potato slices and simmer for 10-15 minutes (until slightly tender, but not done). Rinse.
- In a bowl mix together the remaining ingredients, ensuring that they are well blended -I use my magic bullet to blend the ingredients.
- Then add the rinsed potatoes. ensure that they are well coated with the oil mixture.
- Spread out the slices on a baking pan and place on the top rack for about 45 minute You will need to stir the potatoes around occasionally, so that they are evenly baked. I usually end with 5-10 minutes on broil, as we like them very crispy.
Nutrition Facts : Calories 192.3, Fat 7.4, SaturatedFat 1, Sodium 299.6, Carbohydrate 30.2, Fiber 3.5, Sugar 1.7, Protein 3.1
SPICY GARLIC POTATO NOODLES
These homemade, gluten-free noodles are made with potato starch. Similar in texture to a pad Thai noodle (slippery and sticky on the outside and firm and chewy on the inside), they're neutral in taste and are perfect for absorbing the flavor of any sauce.
Provided by Chef John
Categories Pasta and Noodles Noodle Recipes
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine 1 cup potato starch, salt, and vegetable oil in a bowl. Add a splash of boiling water at a time, stirring between additions, until you get a perfectly textured dough.
- Transfer to a work surface dusted with a little potato starch. Working quickly while the dough is still warm, knead, adding more potato starch if necessary, until smooth and elastic.
- Bring a large pot of lightly salted water to a boil. Set out a large bowl of cold water.
- While the water is boiling, roll dough to a thickness of 1/8 inch. Cut into 1/4-inch noodles with a pizza cutter. Separate noodles.
- Add potato noodles (in batches if desired) and cook until they float, about 1 minute. Transfer to the bowl of cold water. Repeat to cook remaining noodles.
- Whisk oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha together in a bowl.
- Heat vegetable oil in a skillet over medium-high heat. Add garlic and sizzle for 15 seconds. Add 1 teaspoon red pepper flakes and green onions; stir-fry for a just few seconds. Before the garlic starts to brown, add in the potato noodles. It's okay that some water comes into the pan as it will stop the cooking process and prevent the garlic from burning.
- Add sauce and stir until noodles are coated. Cook until noodles are heated through and sauce starts to simmer, 1 to 2 minutes. Turn off the heat and stir in 1/4 cup chopped cilantro.
- Divide noodles into 2 bowls and garnish with more cilantro and red pepper flakes.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 68.5 g, Fat 10.4 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 1694.7 mg
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