Three Cheese Roasted Potato Melt

I had a hankerin' for some cheesy taters, so we figured out this little yummy dish.







Ingredients:

• About 6 medium red potatoes
• 5 Tbsp olive oil
• 1 tsp granulated garlic
• 3/4 tsp salt
• 1/2 tsp oregano
• 1 tsp crushed red pepper
• 3/8 c KRAFT grated Parmesan cheese
• 1 1/4 c grated sharp cheddar cheese
• 1 3/4 c grated muenster cheese

Preheat oven to 400˚.

Rinse and chop potatoes into quarters or smaller. Leave the skins on.

In large mixing bowl, combine the olive oil, garlic, salt, oregano, red pepper, and Parmesan. Toss the potato chunks until they are evenly coated.

Line a cookie sheet with aluminum foil and coat with nonstick cooking spray. Spread the potatoes in a single layer on the cookie sheet. Put in oven and bake for 40 minutes, turning the potatoes halfway through the cooking time.

Line a 9x9 pan with aluminum foil and coat with nonstick cooking spray. Transfer roasted potatoes from the cookie sheet to the 9x9 pan and top with cheddar and muenster cheeses. Put back in oven and bake for another 5 minutes to melt the cheese.

Serves 3 people.

"Just a little mo' 'taters, mum!"

Hearty Barley & Potato Soup with Ramps

I can always tell that spring has sprung when the ramps return, shooting their purple-throated green leaves through the leaf litter like there's no tomorrow. And for some of these beautiful little wild cousins of the onion, there will be no tomorrow, because Tim and I have been eagerly watching for their arrival with foraging stick and collecting bag in hand.

Ramps are excellent in many dishes, but one of my favorite uses for them is in a good soup. This vegan soup was one of my few recipes that turned out perfect (in my opinion) on the first try, but it's super simple so you can add ingredients as you wish. Just don't do anything too crazy that will take the ramps out of the spotlight.

Ingredients:

• 10 c homemade vegetable stock (add link to a recipe for veggie stock)
• 1 bay leaf
• 1 lb potatoes (about 4 small-medium)
• 1 c pearl barley
• 1 tsp salt
• 20 fresh ramps
• 3-4 small kale leaves
• Salt and pepper

Wash and dice potatoes, leaving skins on (unless you want to get rid of all the nutritional yummyness by peeling them, but who would do that?). Place in a large pot with veggie stock, bay leaf, barley, and salt.  Bring slowly to a boil, then cover and simmer at least 30 minutes. Clean and chop the ramps and kale and add to the soup. Allow to return to a boil and boil gently for at least 10 minutes. As with most soups, the longer you cook it, the better the flavors will be infused. You know it's ready when the broth has a cloudy, pale appearance and you can taste the ramps in the broth. Season with salt and pepper to taste and serve hot, with crusty bread. Serves 6.

Lentil Potato Curry

Readers of this blog may be led to believe that the Hungry Huguenins eat like kings every night.  With ingredients like apricots, pure almond extract, and pricey Muenster cheese featured in the recipes, they may conclude that our food budget is as generous as our use of hot sauce. The simple truth is that our most elaborate recipes are created only for the most special occasions, and our regular dinner fare often looks quite different than Blackbird Knob Pizza or Spicy Catalina Trout. 

Our normal meals are quite simple, can be prepared in 30 minutes or less, and usually consist of ingredients that are brought out of hiding from the back corners of the cupboard or fridge.  Sometimes, these cupboard creations fail miserably, but once in a while they turn into delicious recipes worth sharing, like Lentil Potato Curry.

Ingredients:

• 1 c lentils, uncooked
• 1 onion, chopped 
• 1 potato, washed and diced (leave the skin on, it's the best part!)
• 1 Tbsp vegetable oil
• 1 Tbsp curry powder
• 1 tsp ginger
• 2 cloves garlic, pressed
• 4 c water
• Salt and pepper (White pepper works great, if you have it)
• 2 cups cooked brown rice, if desired

Lentil Potato Curry uses only a few ingredients that you are likely to have hanging around in your cupboard. If you don't keep these ingredients on hand, you should, because they are some of the cheapest, longest-keeping, best-tasting, and most nutritious staples you can get. 

Start out by sautéing the onion, garlic, and curry powder in the oil over med-low heat until onion is tender and translucent. Add the lentils, water, and ginger and simmer partially covered for 15 minutes. Add the potato and salt and pepper to taste, cover the saucepan and simmer for another 15 minutes until lentils and potatoes are tender. Remove from heat and serve over brown rice, if desired. This spicy and satisfying meal is even more enjoyable when you realize how good it is for your health and your budget: each serving only costs pennies!  Serves 4-5.