I don’t believe I have ever met a potato I didn’t like. However, the same cannot be said for Mr. C. He tolerates potatoes in much the same way he tolerates broccoli. He will gladly eat French fries or mashed potatoes, and even baked potatoes if they come with lots of bacon, green onion, sour cream, etc. But neither of us should be eating potatoes deep fat fried, or loaded with butter, or mounded with bacon, etc. As a treat when we are eating out, yes, but then only every so often.

So, when I serve potatoes at home, usually no more than once a month, the potato dish must be on the healthy side.   

So, that means, most of the time the potatoes I serve are oven roasted. And Mr. C. seems to enjoy them as much as he can like any potato that isn’t fried, smashed, or gilded!

I found the bones of this recipe from chef Martha Rose Shulman on the New York Times Cooking site. I modified the recipe quite a bit, but adamantly adhered to the parts I knew would be well received. For example, Martha’s recipe calls for fresh sage. And I just happen to love fresh sage with potatoes. (Rosemary is also wonderful with potatoes BTW.) But sage has a much mellower flavor.

Martha also made use of fresh garlic in her recipe. But I often use garlic in the meat dish I am serving with potatoes. So, as the old adage goes “too much of a good thing” comes into play.  But if no garlic is in any of the other dishes I am serving at the time, then you can safely bet there will be garlic in the potato dish. (A day without garlic – well let’s just say – it rarely happens at Chez Carr.)

So, if you too like to serve potatoes to your family and friends, this is a simple recipe that is sure to please. And it is ever so much healthier than some of the more traditional methods of serving potatoes.      

I also have three other roasted potato recipes that might interest you. Oven Roasted Steak Fries, Herb and Garlic Roasted Potatoes, and Oven Roasted Yukon Gold Potatoes. All three are also reasonably healthy alternatives to French fries, mashed potatoes, or baked potatoes with all the trimmings.

Well, that’s it for today. Mr. C. has a gig tonight in Anacortes. An open-air concert at Seafarer’s Park. And because I plan to attend the concert, I will need to bring my camp chair, something to drink, and several layers of clothing to prevent possible frostbite. Even though it is mid-July, a breeze comes up next to the water every evening heavy enough to blow the sheet music used by the musicians into the bay and points beyond. And in turn, this darling breeze lowers the temperature by a good 20 degrees within just a few minutes. But because we have been living on an island and close to the water now for 15 years, I know to be prepared. So, 20-year-old ski parka, you are coming with me tonight!

But it will be a fun evening. Great jazz, great friends to sit with, and a wonderful opportunity for people watching. (One of my favorite guilty pleasures.)

So, adieu till next time. And happy oven roasted potatoes.

And as always, peace and love to all.  

2 T. extra virgin olive oil

¾ tsp. kosher salt

freshly ground black pepper

2 tsp. finely chopped fresh sage

1½ lb. mixed baby potatoes cut in 1-inch pieces (don’t peel the potatoes)

¼ c. grated Parmesan cheese

In a large mixing bowl, mix the olive oil, salt, pepper, and chopped sage together. Add the cut potatoes and toss to coat. Using a slotted spoon, arrange the coated potatoes in a single layer on a parchment paper lined baking sheet. (Don’t wash the mixing bowl. You need the olive oil remaining in the bowl for later.)

Bake in a pre-heated 425-degree oven for 20-25 minutes or until the pieces are almost tender.    

Stir the Parmesan cheese in with the remaining seasoned olive oil. Remove the baking pan from the oven and stir the olive oil and Parmesan mixture into the potatoes.

Bake for another 10 minutes, or until the potatoes are fork tender. Serve hot out of the oven.

And of course, if you want to add a bit of granulated garlic, go for it!  

          

I don’t know about you, but I like my fresh green beans to be tender. And I know, many people like all their veggies, including green beans, to still have some crunch. And of course, I too like some veggies best when they are crisp-tender. But I also like veggies roasted or given some kind of special treatment. Or not cooked at all. Like frozen petite peas, for example. So, when I serve peas, I just warm them in the microwave with a little butter, seasoned salt, and pepper. And for pea salad I use them straight out of the bag. But green beans, I like them to be tender and succulent.

So, the other evening when I was deciding what side dishes to serve with fried fish, I went in search of inspiration in my fridge’s veggie crisper drawer. There I found one lone zucchini and about a half pound of green beans. So, I tried out a new recipe for baked zucchini (wasn’t as good as touted) and came up with this recipe for the green beans.  

Now, most of the time, I simply steam green beans and serve them plain. Or perhaps dress them up with a bit of lemon, salt, and pepper. But for whatever reason, I decided to gussy the beans up a bit more than usual and came up with this recipe. And the beans were really good. And also exceedingly easy to prepare.

So, if you too enjoy green beans with a bit of extra flavor, but don’t want to add a bunch of extra calories by adding bacon, cheese, or some type of creamy sauce, etc., this recipe just might work for you too.

Now if you will excuse me, I have some outside watering to do which I am actually looking forward to because the sun is out in all its glory. It’s a bit hazy, so the mountains are hiding, but Port Susan Bay is looking glassy and torpid. And after doing the watering, I plan to sit outside and start reading Quick Service, a book written in 1940 by P. G. Wodehouse, one of the greatest English comic writers of all time. His world of farce and social satire aimed at the idle rich in 20^th century England is exceedingly clever. Which makes his books just plain fun to read. So, taking a cue from some of Mr. Wodehouse’s characters, I am going to spend an idle afternoon with my nose in a book. Now, if only I had a servant to bring me a cold drink when requested…..

Peace and love to all.  

1 tsp. unsalted butter

1 lb. fresh green beans, trimmed and cut into 1-inch pieces

¾ c. broth (veggie, beef, or chicken)

pinch seasoned salt

freshly ground black pepper  

Heat the butter in a large, covered fry pan. Add the green beans and cook for a couple minutes just to warm the beans a bit. 

Pour in the broth, seasoned salt, and pepper. Bring to a low simmer. Cover the pan and cook the beans to desired tenderness. Check after about 10 minutes.

When done to your liking, taste and adjust seasoning, and serve immediately. (Mine needed just a light sprinkle of kosher salt at the end.)

 

Yesterday when I was contemplating what to serve with the fresh catfish Andy had brought home from the grocery store, I decided to go all New Orleans for dinner. But then I thought maybe something green would look nice on our plates. I remembered that I had just a small amount of baby spinach happily residing in our fridge. And wouldn’t it serve nicely as that needed bit of color with the cornmeal coated catfish (yellow) and Cheezy Grits (see recipe below) (also pale yellow) that I planned to serve. But then, how to serve the spinach? I didn’t really have enough spinach to serve as a real side dish. Then I thought, maybe a quick stir fried spinach would look and taste good on top of the grits. So, that’s just what I did. And it worked. Made for tasty eating and a lovely presentation.

I have provided you with the recipe for the grits I served last evening as an example of how this spinach recipe can be used. As for the catfish, it was OK. But once again, a fabulous recipe for oven baked “fried” fish has escaped me. I will probably continue to try producing a delicious and crispy oven fried fish fillet until I can no longer tell the difference between a wooden spoon and a potato peeler. But after all the times I have imagined winning such a daring feat, just to have my good intentions shattered, I still have a thread of hope. And as the old saying goes – hope springs eternal. The problem is that I don’t “spring” any longer. I’m more of a “shuffler” at this point in my life. But ever the optimist, I’m sure there is a perfect recipe for oven fried fish out there just waiting to be discovered. And I’m going to find it and share it with you as soon as possible. (Don’t hold your breath!)

In the meantime, do make wilted spinach. It’s delicious and super easy to prepare. As are the grits.

And as always, peace and love to all.

1 tsp. extra virgin olive oil

1 garlic clove, thinly sliced

2 big handfuls baby spinach leaves

kosher salt

freshly ground black pepper

Heat a small skillet over medium-high heat. When hot, reduce heat a bit and add the olive oil and garlic. Sauté the garlic for about 2 minutes, or until the garlic is golden on both sides.

Add the spinach and stir until the spinach is coated with the oil. When the spinach is just starting to wilt, after about 1 minute, remove from heat and season very lightly with salt and pepper. Serve as a side veggie or over the top of grits, polenta, or any of your favorite grains.

And of course, you can make a double, triple, etc. batch of this spinach. Do remember to use a larger pan, however.  

CHEESY GRITS

1½ c. whole milk  

1 c. water

¾ tsp. kosher salt

freshly ground black pepper

½ tsp. granulated garlic  

½ c. + 2 T. stone ground corn grits – not instant or quick-cooking grits 

3 T. unsalted butter

1 c. grated sharp cheddar cheese (or half cheddar, half pepper Jack)

Mix the milk, water, salt, black pepper, and granulated garlic in a covered sauce pot. Set over medium-high heat and bring to a boil.

Once boiling, gradually whisk in the grits, until there are no clumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes, (depending on the package instructions), stirring occasionally.

Once the grits seem soft and thick, stir in the butter and grated cheese. Taste, then adjust seasonings as needed.

If the grits are thicker than desired, stir in ¼ – ¾ cup hot water. The grits will continue to thicken as they cool. Serve topped with Wilted Spinach.

  

I’m sure I have mentioned several times before that I truly love the humble and unassuming zucchini. Because this is, after all, the beginning of my 11th year of terrorizing the internet with my rambling, stream of consciousness style of writing, plus of course my very opinionated thoughts on subjects that have no business being discussed on a cooking site! Anyway, redundant as it may be, I am once again going to unequivocally state that I love zucchini. Fried, baked, spiralized, in bread, you name it. And although I already have a perfectly delightful recipe for Zucchini Pancakes on this site, I can’t help trying other people’s recipes for a dish that is just slightly different.

I found this recipe on the onceuponachef.com site. (I love this site BTW. You should pay it a visit at your earlies convenience.) Of course, I had to mess with Jenn’s recipe just a tiny bit, because I’m simply contrary by nature. (If my parents were still alive, they would concur wholeheartedly, I’m sure.)

Anyway, I made these fritters the other night for dinner, and boy oh boy were these babies yum. I mean really, who doesn’t like a bit of dill and feta cheese in a dish? And then topped with sour cream? Who in their right mind could resist? Not me, that’s for darn sure!

So, if you too are looking for a simple veggie side dish that packs a lot of flavor, this is the recipe for you. I’d provide you with the name of the dish I served with these fritters, but frankly I can’t remember anything about the meal except these tasty treats. The fritters were just that amazing.

Well, it’s Sunday. It’s gloomy outside, but warm and cozy inside. Mr. C. has a rehearsal this afternoon, so I might actually get around to posting 2 recipes today. Because I am so excited to share my latest treasure with you all – Fast and Easy Dinner Rolls. And when I say fast (about 2 hours) and easy (no stand mixer or kneading required), I mean it. Plus, only 4 ingredients required to produce these delectable rolls.

But I must warn you, starting tomorrow I will be up to my eyeballs in getting a meal prepped and prepared for our next JazzVox home concert. This will be the 105^th home concert we have hosted, and including Andy and me, there will be 39 people to feed. So, each day I will be stirring, blending, whisking, baking, hacking and slashing veggies, etc. etc. So, if no new posts appear for a week, not to worry. I am fine. Or as fine as any 78-year-old home cook can be when faced with feeding a small army at precisely 1:15 pm on a Sunday afternoon!

(For grins and giggles if you would like to see the menu for next Sunday, proceed to the bottom of this post. Keep in mind, not everyone will be sitting at a table, so no food can be served that requires a knife. And there will be people who are vegetarian to consider. So, in other words, something for everyone!)

And as always, to each and every one of you, peace and love.  

10-12 oz. zucchini (after you cut off the ends)

½ tsp. salt

1 lg. egg

1 green onion, minced

1 scant tsp. dried dill

¼ c. crumbled feta cheese

1 sm. garlic clove, finely minced 

freshly ground black pepper

2 T. all-purpose flour (or cornstarch)

¼ tsp. baking powder

2 T. extra virgin olive oil, plus more if necessary

sour cream, for serving

Grate the zucchini using the large holes on your box grater or the shredding disk with your food processor. Transfer the zucchini to a fine mesh strainer and set it over a bowl. Stir the salt into the zucchini and let it sit for 10 minutes. (Don’t rinse the zucchini.) Wring as much of the excess liquid out of the zucchini as you can with your hands. Then squeeze between paper towels to extract as much residual water as possible. (You should end up with about 1 cup of fairly dry shredded zucchini.)      

Beat the egg in a mixing bowl. Mix in the zucchini, green onion, dill, feta, garlic, and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until well blended.

Heat the olive oil in a very large non-stick skillet over medium heat. Using a #30 (2-tablespoon, teal blue handle) ice cream scoop, drop portions into the pan. Then gently press the batter into 2-inch-wide fritters with a spoon or small spatula.

Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the skillet if necessary, then repeat with any remaining batter.

Serve warm or at room temperature. Pass the sour cream.

The menu for our next JazzVox home concert:

Cheddar Pecan Crackers (to munch on while searching for a glass of wine)

Old Fashioned Meatloaf

Veggie Macaroni Salad

Salade de Carottes Râpées (French Grated Carrot Salad)

Romaine Salad Dressed in Asian Vinaigrette

Bread and Butter Pickles

Overnight Soft Herb Rolls

Overnight Whole Wheat Dinner Rolls

Apple Cake with Spiced and Spiked Cream Cheese Frosting

For more information about these amazing in-home concerts, visit jazzvox.com.