Recipe – Roasted Beet, Potato, and Walnut Salad

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After we dug up those purple potatoes yesterday, I quickly hopped online to find some sort of salad recipe to use the techno colored spuds in.   I was originally thinking about making a cold potato salad, but in the end I chose to make another roasted vegetable salad.  This time with blue potatoes, beets and walnuts.

Not only did I have this for dinner last night, but I also ate it for breakfast this morning, so I know for a fact it’s good both hot and cold.

Here is the recipe.

Ingredients {slightly adapted from Martha Stewart}
1 pound heirloom beets, peeled
1 pound blue potatoes, quartered
3 tablespoons olive oil
1/4 cup walnuts, roughly chopped walnuts
1/4 cup fresh chives, chopped
2 tablespoons red-wine vinegar
1 tablespoon brow mustard

Directions

Quarter the potatoes and peeled beets. In a large bowl toss the beets and potatoes with olive oil and place them on a lined cookie sheet.  Sprinkle with salt and pepper and bake at 375º for 20 minutes, turn veggies over and bake another 20 minutes or until tender.

Place warm vegetables in a large bowl and toss with red vine vinegar and brown mustard.  Place vegetables in a large bowl and sprinkle with toasted walnuts and chives.  Serve warm or cold.

Looking for more of Martha’s recipes? Check out Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast. Amazon currently has it on sale for 45% off.

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Recipe: Green Bean and Potato Salad

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I made this Green Bean and Potato Salad recipe yesterday for the first time so I could get out of a committee meeting. There was nothing left in the bowl when I went to pick up my dishes so they must have liked it. Either that or someone licked the bowl clean. I’m not sure exactly.

I did want to let you know I served this salad cold, but I think you could serve it warm as well.  Personally, I think it would be the perfect salad to bring on a picnic.  Not that I go on picnics regularly or anything.  At least not with the Handsome Husband.  He’s not the type to sit on the ground and eat.  He’d be like, “Why are we eating on the ground?  I get up and go to work everyday so I can buy things like chairs.  Why would I want to sit on the ground to eat my food?”

He’s kind of weird that way.

Here’s the recipe

I slightly adapted it from this Williams-Sonoma recipe.
{BTW: I bet Mr. William-Sonoma goes on picnics with his wife}

Ingredients

1/2 lb. Fresh green beans
2 lb. Red-skinned potatoes, quartered
15 oz canned garbanzo beans, drained and rinsed
1 medium red onion, finely chopped
1/2 cup flat-leaf parsley, chopped
1/2 cup fresh mint, chopped
4 Sicilian green olives, pitted and coarsely chopped
1/2 cup Ken’s Honey Mustard salad dressing
Salt and Pepper to taste

Directions

Bring a large pot of water to a boil over high heat and cook the beans for 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain the beans and place in a large bowl.

Add the potatoes to the boiling water and cook until almost tender, about 10 minutes, then drain. Add the potatoes to the beans.

Add the chickpeas, onion, parsley, mint and olives to the green beans and potatoes. Pour dressing over salad and stir.

Looking for a few more summer salad recipes?

Amazon.com has Salad for Dinner: Complete Meals for All Seasons in stock and it looks like a keeper!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

How to Build a Potato Tower

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Yesterday, Peanut the Easter Egger Chicken helped me build a potato tower.  This was the first tower I had ever built and I needed all the help I could get.  Since I’m trying to grow 2,000 lbs of fresh fruits and vegetables in my backyard this summer, I figured I should grow a few potatoes.  If all goes as planned I should end up with a few hundred pounds of spuds between the towers I built and the ones I planted a few weeks ago.007The tower construction itself is rather simple.  I used a 4′ x 4′ piece of coated {no rust} recycled chicken wire and bent the edges of the wire inward to secure the two ends together. {You can click on any of these pictures if you would like to enlarge them}.021I then placed a handful of sprouting red potatoes over the dirt.0802Then came the fun part.  Next I covered the potatoes in about 4″ of straw and swept the straw to the sides of the tower.105After sweeping the straw to the sides, I placed 3″ of rich, composted soil over the top of the potatoes.  As soon as potato leaves appear I will cover them with more soil and straw.  I’ve read online about people planting their potato towers completely in straw, but it makes me nervous.  I think they need dirt. So this time around I will use straw on the outside {to hold the dirt in}.  If all goes well, then next year I’ll try the all straw method.0951Yesterday I was able to complete 3 towers.  I plan on heading outside to build 2 more today, and then all my potatoes will be planted.

Do you think this is going to work?  Have you ever tried growing potatoes in a unconventional way?

UPDATE – This is what the potato towers look like 6 weeks after I planted them.

In this picture you can see that I added more straw to the front tower.  I also added more soil and 4 more seed potatoes.  At this point everything is going great and I will update this post in a few more weeks.

Update: I grew potatoes again the following year and you can see the results HERE.

Amazon: The Complete Book of Potatoes: What Every Grower and Gardener Needs to Know

Amazon: Seed Potatoes

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Recipe: Twice Baked Potatoes

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Last night while I was scrubbing potatoes {regular baked potatoes were on the menu}, I tossed a few extra in the oven. It’s been a while since we’ve had twice baked potatoes, so I decided to whip up a few for the Handsome Husband’s lunches this week.  Not only are twice baked potatoes easy to make, but they are inexpensive and filling as well.

Here is my simple recipe.  Next time I think I’ll add a little bacon.


Ingredients

3 large Russet Potatoes, washed
3 tablespoons Unsalted Butter
1/3 cup Sour Cream
1 small hand full Fresh Chive, chopped
1/3 cup Sharp Cheddar, shredded
Salt & Pepper to taste

Directions

Preheat the oven to 375 degrees.

Pierce the potatoes with a fork and place the directly on the oven rack, in the center of the oven. Bake for one hour. Remove potatoes from the oven.

Cut the potatoes lengthwise, opening down the center of each potato.  Scoop the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.

Combine the potato filling, sour cream, chives, butter, cheese and salt & pepper together in a bowl.  Spoon the filling back into the potato shells {or use a piping bag}

Set the stuffed potato skins on a lined baking sheet {I use silpats}, and bake about 25 minutes or until thoroughly heated. Dig in!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Recipe: How to Make Potato Soup

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Between helping the HH install the new kitchen faucet and folding laundry last night, I made a delicious potato soup for dinner.   I used the leftover potatoes from the night before.  This recipe turned out so good in fact, I felt I had to share this {simple} recipe with you.  FYI: I think I could eat this soup everyday for lunch if I had too.  If given the choice I’d even choose this potato soup over my favorite Panera soup: Creamy tomato. Oh yes, it’s that good.

Okay, are you ready? This recipe is so simple a monkey could make it. Here we go. Chop 1 large onion, 4 pieces of cooked bacon, and about 2lbs of cooked red potatoes.

Over medium heat saute the potatoes and onion in 2 tablespoons of olive oil.

Add 1 tablespoon Italian Herb Seasoning {red pepper flakes, thyme, oregano, basil, garlic} and stir.

Next, toss in 1 can of drained corn and a 1/2 cup of chopped, cooked bacon.  Stir.

Add 5 cups of milk, reduce heat to simmer and cook for 20-30 minutes.

Ladle hot soup into 10 oz ramekins, and serve with a small salad and slice of garlic toast.

Ingredients

2 lbs Red potatoes, cooked & chopped
4 slices of Bacon, cooked & chopped
1 Yellow Onion, chopped
1 can Corn, drained
5 cups Milk {I use 2%}
1 tablespoon Italian Herb Seasonings

Directions

Chop up 1 large onion, 4 pieces of cooked bacon, and about 2lbs of cooked red potatoes.Over medium heat saute the potatoes and onion in 2 tablespoons of olive oil.Add 1 tablespoon Italian Herb Seasoning {red pepper flakes, thyme, oregano, basil, garlic} and stir.

Next, toss in 1 can of drained corn and a 1/2 cup of chopped,cooked bacon.  Stir. Add 5 cups of milk, reduce heat to simmer and cook for 20-30 minutes. Ladle hot soup into 10 ramekins, and serve with a small salad and slice of garlic toast.

Seinfeld No Soup For You T-shirt

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