Mashed Potato Topping

Well, you guys may have noticed in previous posts that I eat a lot of random stuff when P is out of town and I'm on my own. One of the things I normally don't admit to eating copious amounts of when I'm by myself is potato flake mashed potatoes. I primarily because I never have fresh potatoes on hand (and I like to use canned potatoes for other things), but also I eat them because they're fast to make, can be made in single portions easily and because technically, dairy + potato = nutritionally complete meal. Sometimes I really like to top my potatoes with something (loads of mashed potatoes really can get boring sometimes), though, and today is one of those days. These toppings are convenient and easy to make, and I often make them out of scraps of produce that I need to use but simply haven't gotten around to yet. It's easily modified for whatever produce you have on hand, and of course it's great on "real" mashed potatoes as well. Hope you enjoy!

1/2 - 3/4 cup sliced onions
1/4 cup sliced celery
3 sliced cloves of garlic
1 tablespoon butter
1/2 tablespoon olive oil
salt and pepper to taste
1 tablespoon lemon juice

Heat the pan over low-to-medium and add butter and oil. When butter is melted, double check to make sure you're not frying any butter wrapper, then add the celery, onions, garlic, salt and pepper. Fry for 5 minutes, then add the lemon and fry another 5 minutes. Serves 1.

Comments

  1. Allie4:00 PM

    Vincent,

    Thanks so much for visiting my blog, and for the invitation! I've signed up and also have added my blog. Thanks again!

    ReplyDelete

Post a Comment

Popular posts from this blog

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe...
Read more

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi...
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more