Potato Medley with Honey Sauce

The inspiration for this dish came from the Covid-19 pandemic. As it started people panicked and hoarded so many things. When people had a chance to buy vegetables, they tried to get something with a long shelf life. I myself did this and stocked up on things like potatoes, yams, sweet potatoes, and butternut squash. These things don’t last forever, however, and that led to today’s recipe.

Continue reading Potato Medley with Honey Sauce

Shasta Bowl

It’s Monday! Another day to bring you a Meatless Monday recipe. I love creating meals like this for my family. It’s packed with nutrients and flavor! The fun thing about this dish is the amount of customization. You can let your kids or family members pick their favorite veggies and toppings.

Continue reading Shasta Bowl

Bengali-Style Potato Cakes

When many people think of “cake” they think of some kind of sweet cake like you might have for a birthday or for dessert. Yet there is a whole other world of cakes that are savory, such as crab cakes or shrimp cakes. Today I want to show you how to make another kind of savory cake — in this case a potato cake like the ones that I grew up with in Bangladesh.

Continue reading Bengali-Style Potato Cakes

Massaman Curry with Beef

I like all things curry, but I have a special love for curries from Thailand. I’ve only visited that country once, but I’ve come to know its cuisine fairly well because I’ve spent so much time trying their recipes. Thai curries have a sophisticated yet friendly and approachable combination of flavors. Today I will show you how to make Massaman curry with beef. You can get by with using a curry paste from the store, so this is pretty easy to make. It has peanuts and a touch of sweetness so it’s not your typical curry. If you know someone who says “I don’t like curry,” you may change their mind with this one.

Continue reading Massaman Curry with Beef

Potato Gratin with Caramelized Onion

If you are looking for something different to put on your dinner table, make my potato gratin. It doesn’t take that much time to put together, but is a great potato dish to enjoy. The thing about this gratin is that you can customize it to your liking by adding your own favorite types of cheese, potatoes, and herbs.

Continue reading Potato Gratin with Caramelized Onion

Locro De Papa (Potato Soup)

I developed my love of potatoes from a very young age. My family ate potatoes in many ways — in curries, as potato cakes, and sautéed with turmeric. Potatoes are eaten all around the world as they are readily available, inexpensive, and nutritious. In modern grocery stores there seems to be more varieties available than just 10 or 20 years ago. One of my standby favorites is the Yukon gold. Yukon Gold potatoes have a thin, smooth, eye-free skin, and yellow-tinged flesh. They have a wonderful creamy texture when cooked.

Continue reading Locro De Papa (Potato Soup)

Llapingachos Oregon Style

Sometimes I lose track of what is in my pantry. I periodically must go in and dig around to see what I have on hand. This last time I rediscovered a couple of things that a dear friend brought for me from Ecuador several months back. One of them was a jar of refrito paste, which is a form of spice paste that has a number of ingredients including Annatto powder. Another was a jar of red palm oil, something I had never bought or cooked with before.

Continue reading Llapingachos Oregon Style

Potato Leek Soup (Vichyssoise)

In 2004 I was living in Wisconsin and one day was eating lunch at work with a co-worker who grew up in Denmark. She had a very delicious-smelling soup that I had never seen before. She offered me a taste and said it was called Vichyssoise.

Continue reading Potato Leek Soup (Vichyssoise)