ya think??? LOL

Carrot Soup With Spinach Chiffonade

CARROT SOUP WITH SPINACH CHIFFONADE

*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.

INGREDIENTS:

4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)

2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)

DIRECTIONS:

Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. (I simmered vegetables about 15 minutes).

Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. (I used about 1 1/2 heaping tablespoons per bowl).

Serves 4.

Bon Appétit
June 1995

http://www.epicurious.com/recipes/food/views/248

 
If they are not "mashed"; you could make rec: tomato garlic and potato frittata

I have made this many times...I always serve it with a fruit salad. It is a very forgiving recipe. I think this could work, even if the pots are completely mushed...Just crisp them up!! Really fun, easy recipe.
Regards,
Barb

tomato, garlic, and potato frittata ((From Gourmet))
6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan (2 oz)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 lb boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz) - (I have used the tomatoes in the can)

Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.

Preheat broiler.

Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.

Add potatoes to skillet and sauté over moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.

Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.

Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes.
Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).

Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.

Slide onto a platter and cut into 4 wedges.

Cooks' note:

• If your skillet isn’t ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before broiling.

Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).

Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.

Slide onto a platter and cut into 4 wedges.

Cooks' note:

• If your skillet isn’t ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before broiling.

 
Potato Pancakes

Mashed-Potato Pancakes Recipe courtesy Gourmet Magazine





2 cups mashed potatoes
1 large egg, beaten lightly
6 tablespoons all-purpose flour
11/2 tablespoons grated onion
2 tablespoons chives
Salt and pepper
Vegetable oil, for frying

Preheat oven to 250 degrees F.
In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives, and salt and pepper, to taste.
In a large heavy skillet, heat 1/8-inch of the oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired, keep them warm on a rack set on a baking sheet in a preheated 250 degree F oven. Serve the pancakes as an accompaniment to meat, poultry, or eggs.


Recipe Summary
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 to 8 servings.

 
Try this...after draining, put back in the pot on the stove over medium-low heat to dry them out a

bit, shaking the pan every now and then to move the potatoes around for new surface coverage...I usually do that anyway after boiling potatoes. If they're not too water-logged it might help them. But if they're over the top moist how about using them in potato pancakes or a potato soup.

 
The same thing happened to me yesterday, acckkkk! How did this

recipe turn out? I love radishes and cukes. This sounds really good, a nice change from the typical potato salad.

 
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