Category Archives: Potato

Black Beans and Rice with Hidden Eggplant, Squash and Potatoes

Do you ever find yourself with leftover veggies from a meal and wonder what you’re going to do with them? Well, that was the situation for me a couple of nights ago after hubby made dinner. He only used half an eggplant, half of the potatoes he had prepared, and then reminded me we had zucchini and yellow squash crying for my attention. “No worries,” I thought. I’ll just cook them up and find something to put them into later. And that’s exactly what I did.

You’ll Need:
A mixture of veggies such as…
1 half Eggplant, peeled
1 Potato, sliced
1 Yellow Squash, sliced
2 Zucchini, sliced
3 Tomatoes (I used Heirloom Ugly Tomatoes)
4-6 Garlic Cloves, sliced or crushed
1 small Onion, chopped
half cup Ketchup
a lot of Cumin
32 oz Black Beans, cooked
Salt as desired
Brown Rice, Cooked
Veggies to decorate your dish

To start, combine all veggies and garlic into a skillet and cook thoroughly. After they are soft and fully cooked allow them to cool. Once cooled, add ketchup and puree the veggies until they reach a desired consistency. (Some like their tomato base to be chunky, others like it smooth.) Place the tomato base into a skillet or sauce pan and add black beans. Bring bean mixture to a simmer and add cumin, salt, and cilantro if you have it. Place black beans over brown rice and decorate.

Needless to say, my kids took over with my plate and decorated it for me, giggling the entire time. The best part is that they also ate their entire meal never realizing I had hidden veggies inside.

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Shepherd’s Pie {in a jar}

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Our Best Bite’s just posted a cute and simple St. Patty’s Day themed recipe, Shepherd’s Pie {in a jar}. Personally, if I was to make this, I’d sub the ground beef with pulled beef, use slices of this week’s carrots, … Continue reading

Cabbage and Purple Potatoes

You’ll Need:
Half Head of Cabbage
Half Onion
Half Bunch of Kale
1 lb Baby Purple Potatoes, baked and quartered
2 cloves Garlic
1 can Black Beans, rinsed

Saute onion and garlic for 5 minutes. Add cabbage, black beans and potatoes and continue to saute for 10 minutes. Remove from heat and add kale, salt and pepper. Allow to steep for 5 minutes before serving.

Note: This is a very filling dish.

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Crock Pot Cabbage Soup

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You’ll Need: 28 oz Diced Tomatoes (undrained)  or 6-8 Roma Tomatoes, diced 1 Onion, chopped 4 cloves Garlic, chopped/crushed 2 cups Carrots, chopped 4 Celery Ribs, chopped 2 cups Green Beans 1 head Cabbage, chopped 4 Yukon Potatoes, chopped 0.5 … Continue reading

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Cabbage and Potatoes

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Want an easy and simple dish to add to the dinner table (with a fabulously simple use for a makeover lunch the next day)??? Here’s what YOU can do with one of those heads of cabbage in today’s box! 1. … Continue reading

Chocolate Chip Sweet Potato Bread

Fall always bring about several pumpkin recipes. If you are like me, your house is filled with the aroma of pumpkin spice and several baked goods in the oven. You may even have a cup of warm cider or hot cocoa on the counter keeping you company. 😉

There are several pumkin bread recipes floating around blogs and the internet right now. What intrigued me most about this recipe, was the adaptability to use sweet potatoes instead of pumpkin… AND since we just received some locally grown BEAUTIFUL PURPLE sweet potatoes, I thought it would be a lot of fun to make a purple chocolate chip bread. 🙂

You’ll Need:
1 cup Oil of Choice
2.66 cups Sugar
4 large eggs or 6 Egg Whites
12 oz Mashed Sweet Potato
0.66 cup water
1.33 cups Whole Wheat Flour
2 cups All Purpose or Bread Flour
0.5 TSP Baking Powder
2 TSP Baking Soda
1.5 TSP Salt
1 TBSP Pumpkin Spice
2 TSP Cinnamon
1 TSP Vanilla Extract
24 oz. Chocolate Chips

1. Grease two 9×5″ loaf pans and preheat oven to 350 F.
2. Blend together oil, sugar, eggs, potatoes and water in mixer until thoroughly blended.
3. Mix together flour, baking powder, baking soda, and salt in a separate bowl.
4. Add flour mixture to wet ingredients and mix well.
5. Add vanilla and chocolate chip to dough mixture, and continue to mix.
6. Pour half of mix into each pan.
6. Bake at 350 for 50-60 minutes, or until done.
7. Cool completely on wire rack before serving.

-Angela

**Recipe idea adapted from Passionate Penny Pincher.

Potato and Broccoli Rabe Casserole

Photo borrowed from Fat Free Vegan Kitchen

I’m always looking for new ideas when creating a weekly menu. This Potato and Broccoli Rabe Casserole looks adaptable to this weeks box using russet potatoes and broccoli.

Load That Potato


In last week’s box we recieved some rather large russet potatoes. They made for a great (and quick) dinner one evening when my creative juices were on a fritz. In an attempt to turn the potatoes into a full (and balanced) meal, I pulled out some baked beans, scallions, and broccoli. With some fruit on the side I officially covered all of the food groups. 🙂 Have fun with it and be creative. A loaded potato doesn’t have to be ordinary.

Nutrition Tip – Did you know baked beans are high in calcium?

-Angela

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Making Soup Fun… and kid-friendly

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Have you ever considered taking a basic veggie soup and adding alphabet letters and numbers as a conversation starter with your kids? We find it fun to play table games, spelling words or creating large numbers while sharing dinner together. … Continue reading

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Potato Chips, Carrot Chips, Eggplant Cookies and Roasted Cauliflower

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When in doubt… just roast it and give it a fancy name! They’ll (kids) eat it. 😉 All you need to do is prepare the veggie and place it on an oil sprayed pan/cookie sheet, spray the top of the … Continue reading