Red Potatoes and Fennel

 This is a vegetarian adaptation of a recipe I got from Cooking Light years ago.  In this version I replaced the chicken with mushrooms and tweaked a few of the spices.

Combine the following in a bowl:
1/2 cup coarsely chopped bell pepper
1/2 cup slivered fennel bulb

2 tsp chopped fresh or dried rosemary
1 1/2 teaspoons olive oil
3 large shallots, peeled and sliced
2 cloves garlic, minced

8 oz sliced fresh mushrooms

Combine in a separate bowl:
2 T (or more if you like them) chopped black olives

6 medium unpeeled red potatoes, sliced 1/4 inch thick

2 teaspoons fresh or 1 tsp dried sage
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon paprika

Vegetable broth

Heat a large skillet or wok and spray with cooking spray.  Add the first set of ingredients and stir fry until shallots and peppers soften. Add the next ingredients and mix well,  Add enough vegetable broth to just cover the vegetables.  Simmer until the potatoes are cooked through, adding water as needed to prevent scorching. 

Potato-Tomato Curry

 I picked up a new cookbook at the thrift store, 500 Fat-Free Recipes by Sarah Schlesinger.  I have tried three recipes in it but this is the only one I liked well enough to add it to my blog.  I made a few slight adjustments to fit my taste. This one takes a full hour to cook, so plan accordingly.

2 onions, sliced (I only used one)

1/2 cup vegetable broth (or more, to use while sauteing)

pinch of ground ginger

1 teaspoon each of dried thyme, marjoram, basil, and dill

2 tablespoons fresh parsley or 1 tsp parsley flakes

1/2 teaspoon ground turmeric

2 cups sliced mushrooms

6 small red potatoes, cubed

3 fresh tomatoes, thickly sliced

1 tablespoon lemon juice

1 cube curry, or 1 teaspoon curry powder

Saute the onion in a large wok or frying pan using the broth to keep it from scorching. Add the spices and cook 5 minutes until fragrant. Add the mushrooms and cook 5 minutes, then add the potatoes. Cook and stir about 3 minutes, adding more liquid as needed. Arrange the tomatoes on top of the other vegetables, and add enough water so the vegetable won't scorch and squeeze the lemon over the top.  Turn the heat to low and cover.  Cook for 20 minutes, or until the potatoes are cooked through, checking periodically to make sure the there is enough liquid.

I served this over rice the first time, but it had enough potatoes that I think I will skip the rice the next time.

 

Vegetable Barley Soup

I do a monthly health challenge offered by my insurance agency.  One of the challenges this week was to cook a recipe with a new kind of whole grain.  I decided to try a vegetable barley soup.  It turned out pretty well.  I cooked it in a crock pot, but I think it would work fine just in a large pot simmering on the stove.

1 tbs olive oil

1/2 cup diced onion

1 tsp minced garlic

2 stalks celery, sliced

3 carrots, sliced
2 red potatoes, cubed

1/2 cup uncooked pearl barley

water

vegetable soup base

1 can diced tomatoes

1/2 tsp Italian Seasoning Mix

1 zuchini sliced thin

Heat the oil in a pan and then add the onion, celery and garlic. Sautee until soft. Put all ingredients except the zucchini in a crock pot, adding enough water to cover the vegetables, and 1 tsp of soup base for each cup of water you add.  Set on high and cook for 4 hours, or until the carrots and potatoes are soft. (If you are doing it on the stove top, bring to a boil, and then reduce heat and simmer for about an hour).  Add the zucchini and cook an additional 20 minutes or until the zuccini is translucent.  Serve with your favorite whole grain bread.

Balsalmic Roast Brussels Sprouts

My son and daughter-in-law made these for us last time we visited them.  They added 3 oz bacon, but it works fine without it.  I also think the balsamic vinegar marinade would work well with a variety of vegetables.

1 1/2 lb brussels sprouts, halved

1 lb red potatoes, cubed.
3 shallots, sliced
3 tsp garlic, minced
3 tbs olive oil
2 tbs balsamic vinegar
1/4 cup honey
1 1/4 tsp Johnny's Seasoning Salt (available through Amazon or use your favorite seasoning salt)

Prepare brussels sprouts, potatoes, and shallots and put in a large bowl. In a small bowl mix the rest of the ingredients. Pour over the vegetables and toss to mix.  Spread the vegetables on a cookie sheet or broiler pan lined with parchment paper, placing the brussels sprouts flat side down. (If you are adding bacon, chop raw bacon into small pieces and sprinkle on top of the vegetables). Bake at 425 degrees for 20 minutes.