MANCHEGO MASHED POTATOES
a la Rachael Ray-- Manchego cheese, from Spain, can be found at Trader Joe's among other markets. These are pretty darned good... I can envision sauteed leeks in the mix as well.
Provided by Sandi From CA
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Halve large potatoes, small ones can be left whole.
- Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil.
- Uncover, salt the water and cook until tender, 12 to 15 minutes.
- Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
Nutrition Facts : Calories 458, Fat 13.8, SaturatedFat 8.4, Cholesterol 36.9, Sodium 131.4, Carbohydrate 74.3, Fiber 7.7, Sugar 4.5, Protein 10.2
BOMBAY POTATOES
This makes the perfect accompaniment to any curry -- vegetarian or meat based. They are very easy to make and the fresh flavors are so much better when you cook it yourself. Give it a go.
Provided by Jamie Oliver
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.
PISTO MANCHEGO
My simple version of a traditional Spanish vegetarian classic. This dish originates from Castilla la Mancha--hence the name--pisto manchego. Packed with flavor, this will light up any dinner table.
Provided by Anonymous
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
- Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
- Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 25.6 g, Fat 7.4 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 23.2 mg, Sugar 10.6 g
MANCHEGO POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Halve large potatoes, small ones can be left whole. Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil. Uncover, salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
PISTO MANCHEGO
Provided by Marjorie Altman
Categories Onion Pork Tomato Appetizer Side Sausage Zucchini Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a large saucepan cook the onions and the bell pepper in the oil over moderately low heat, stirring, until the vegetables are softened, add the garlic, and cook the mixture, stirring, for 5 minutes. Add the tomatoes, the zucchini, the parsley, the chorizos, the salt, the black pepper, and the sugar and simmer the mixture, stirring occasionally, for 40 minutes. Transfer the chorizos with tongs to a cutting board and slice them thin. Stir the vinegar into the tomato mixture, transfer the pisto to a serving bowl, and arrange the chorizos and the hard-boiled eggs on top.
MANCHEGO POTATOES
Make and share this Manchego Potatoes recipe from Food.com.
Provided by Manami
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Halve large potatoes, small ones can be left whole.
- Place potatoes in a deep pot.
- Place lid on potatoes and bring them to a boil.
- Uncover, salt the water and cook until tender, 12-15 minutes.
- Drain potatoes and add back to the pot.
- Add butter, milk or cream and cheese and smash the potatoes to desired consistency.
- Season with salt and pepper, to taste; garnish with parsley or snipped chives.
Nutrition Facts : Calories 240.3, Fat 6.8, SaturatedFat 4.2, Cholesterol 18.5, Sodium 25.6, Carbohydrate 40.7, Fiber 5, Sugar 1.8, Protein 5.4
PISTO MANCHEGO (SPANISH VEGETABLE STEW)
This is sort of a Spanish ratatouille, a vegetable stew that hails from La Mancha. Serve with with a fried egg on top and some crusty bread for a lovely and light meat-free meal!
Provided by Luis Luna
Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
- Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
- Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
- Divide vegetable stew amongst 4 plates and top each with a fried egg.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 17.8 g, Cholesterol 186 mg, Fat 36 g, Fiber 4.8 g, Protein 10 g, SaturatedFat 5.9 g, Sodium 92.8 mg, Sugar 10.6 g
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