HAM, SPINACH AND POTATO PIZZA
Provided by Molly Yeh
Categories main-dish
Time 2h35m
Yield two 12-inch pizzas
Number Of Ingredients 17
Steps:
- For the dough: Combine the flours, salt, sugar and yeast in a medium bowl. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours or up to overnight.
- Position a pizza stone or inverted baking sheet in the oven and preheat to 475 degrees F.
- Cut out 2 big sheets of parchment paper, and dust liberally with flour. Divide the dough into two pieces, and place each on a piece of parchment. The dough will be very sticky, so don't be shy in dusting it with enough flour as needed to handle it. Roll out on the parchment until the dough is very thin and about 12 inches in diameter, dusting with flour as needed.
- For the toppings: Brush each round with 1 tablespoon olive oil and top them with the garlic, shallot, mozzarella, spinach and ham. Toss the potatoes with the remaining tablespoon olive oil in a medium bowl and distribute the potatoes over the pizzas in a single layer, not allowing the potatoes to overlap. Sprinkle everything with a good pinch of salt and a few turns of pepper.
- Using a pizza peel or baking sheet, slide one of the pizzas on its parchment onto the pizza stone and bake until the cheese is splotchy with brown marks and the potatoes are browned, about 12 minutes.
- Sprinkle with crushed red pepper, Parmesan and parsley. Repeat with the remaining pizza, and enjoy!
AUTHENTIC PAD THAI
Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
- Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
- Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
- Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.
Nutrition Facts : Calories 582.8 calories, Carbohydrate 78.8 g, Cholesterol 132.2 mg, Fat 21.3 g, Fiber 4.3 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1478.7 mg, Sugar 22.6 g
BEEF AND MUSHROOMS WITH SMASHED POTATOES
I was inspired to make this recipe after I couldn't stop thinking of a similar dish served in my elementary school cafeteria more than 50 years ago! I like that it's quick to make, and my husband and grandchildren love it. -Ronna Farley, Rockville, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes., Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.
Nutrition Facts : Calories 517 calories, Fat 26g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 896mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
MUSHROOM AND POTATO PAPRIKASH
This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a weeknight, par-cook the potatoes while you're searing the mushrooms. If time is not an issue, you can skip that step, but it will increase the lid-on cooking time to about 30 minutes in Step 2. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture in the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be made in an Instant Pot. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, not fully. (If you don't have a microwave, you can parcook in salted boiling water for 3 to 5 minutes instead.) Transfer the first batch of mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.
- Reduce the heat to medium-high. Add the butter to the pot, then the onion. Season with salt and cook for 3 minutes, stirring, until the onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine, increase the heat to medium and let it come to a simmer while you scrape up any browned bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the pot. Cook for 15 minutes.
- Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.
THAI POTATO STIR-FRY
This sweet-and-sour dish with tender vegetables are simply stir-fried with spices and coconut milk, and flavored with lime. Yum.
Provided by mommyoffour
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Using a sharp knife, cut the potatoes into small cubes.
- Bring a large pan of water to a boil and cook the diced potatoes for 5 minutes; drain thoroughly.
- Heat the vegetable oil in a wok or large skillet, swirling the oil around the bottom of the wok until it is really hot.
- Add the potatoes, diced bell peppers, strips of carrot and zucchini, and the garlic and chile to the wok, and stir-fry for 2-3 minutes.
- Stir in the scallions, coconut milk, chopped lemongrass, and the lime juice, and stir-fry the mixture for another 5 minutes.
- Add the lime zest and cilantro and stir-fry for 1 minute.
- Serve hot.
Nutrition Facts : Calories 362.6, Fat 14, SaturatedFat 6.8, Sodium 57.7, Carbohydrate 55.7, Fiber 9.2, Sugar 8.5, Protein 8.2
THAI SPINACH BITES
These little Thai nibbles are ready in just 10 minutes
Provided by Barney Desmazery
Categories Buffet, Starter
Time 10m
Number Of Ingredients 9
Steps:
- Mix together limes, ginger, shallot, chilli, coriander leaves and peanuts. Season with a dash of fish sauce and a sprinkle of sugar.
- Lay the spinach leaves on a platter. Place a spoonful of the mix on each, then hand round and get everyone to roll them up before eating in one bite.
Nutrition Facts : Calories 36 calories, Fat 2 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 2 grams protein, Sodium 0.15 milligram of sodium
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