Saturday, March 13, 2010

Eating Locally - Spice Up Your Menu AND Help The Environment

Stocking your pantry with food grown by local farmers is a great way to eat fresh, interesting, ever-changing meals all year long at low prices. You can find a listing of local foods are currently in season in your state at the National Resource Defense Council's website along with recipes and other helpful information.

During the month of March here in Washington state, you can find locally grown apples, carrots, greens,  mushrooms, onions, and potatoes at great prices.  Sausage corn chowder is a tasty way to use those local potatoes!

Sausage Corn Chowder

1 lb  breakfast sausage, browned, crumbled and drained
4 cups  skinned, cubed potatoes
2 cups frozen whole kernel corn
1 14oz can creamed corn
1 14oz can evaporated milk
3 cups water
1 TBSP minced onion
Ground black pepper to taste

Dump all ingredients into a 5-6 quart crock pot, stir well, and cook on the low setting 6-8 hours.  If the soup becomes too thick, add chicken stock to taste.

Serve with grated cheese, oyster crackers or cheezits as desired.

Serves 6-8


Sunday, March 7, 2010

Ode to Amy - A Tasty Potato Recipe To Die For

I go online from time to time to find new recipes to try, and stumbled upon this wonderful side dish!  My husband just couldn't stop eating it...all this at a time he and I were both trying to lose a few pounds.  The author of the post gave credit to someone named Amy, and I'd like to give her credit, too.  Amy, thank you for making my day!  

Amy's Potatoes 

4 Extra large russet potatoes, cubed with or with out the skin, and patted dry
1/4 cup All purpose flour
1/4 cup Grated parmesan cheese
1/2 tsp Oregano, ground
1/2 tsp Basil, ground
1/2 tsp Thyme, ground
1 tsp Salt
1/4 tsp Black pepper, ground
1/2 cup Butter or margarine

Preheat oven to 375F.  Place butter into a 9 by 13 inch baking pan.  Place the pan on the middle rack into the preheated oven until butter is melted.

Mix together all the rest of the ingredients and place aside.

Remove the pan from the oven and place the potatoes into the pan, spreading evenly.  Sprinkle the potatoes with half the flour/cheese mixture and place back into the oven.  Bake for approximately 20 minutes then remove from the oven.

Turn the potatoes, then sprinkle the rest of the flour/cheese mixture onto the potatoes.  Place back into the oven and bake for another 20 to 30 minutes, until brown around the edges.

Remove from the oven and serve immediately.

Yield:  6 servings.

Until next time...