MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE
Ready, Set, Cook! Special Edition Contest Entry: This recipe transforms "Simply Potatoes" into delicious, moist potato dumplings, stuffed with rich and creamy goat cheese and savory sun-dried tomatoes. These beautiful dumplings are accented with spinach and Parmesan cheese, then they are then covered in a creamy mushroom sauce. For the final touch, they are graced by crisped bacon and a snip of fresh chives. Great as a side dish, or satisfying as a main course. This recipe is "Simply" fantastic no matter how you serve it!
Provided by suzannejclark
Categories One Dish Meal
Time 35m
Yield 10 large dumplings, 5-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine goat cheese, sundried tomatoes and basil in a bowl, set aside.
- Place potatoes in a large covered microwave safe bowl. Microwave for six minutes or until potatoes are very soft, cool to room temperature. Add eggs to bowl, beat mixture until potatoes and eggs are well combined. Add salt, pepper and spinach, continue beating. Slow down mixer, or stir in flour and parmesan cheese to create stiff dough.
- Divide dough into 10 balls; flatten into ¼ "thick circles. Place cheese filling in the middle of each circle. Pinch edges up around filling to create a ball, roll in palms to smooth.
- Fill a large pot half way with water, bring to a gentle boil. Add dumplings, cook for 10 minutes or until cooked through. Remove each dumpling from water with a slotted spoon.
- Using medium high heat in a heavy skillet, add diced bacon. Cook until bacon is crisp. Remove bacon, and all but 2 tablespoons of bacon drippings from pan. Add onion to skillet, cook until onion is softened. Add mushrooms to pan and continue to cook for additional four minutes or until mushrooms are browned around edges and cooked through. Add cream to pan. Cook until cream is reduced and thickened, about 10 minutes. Salt to taste.
- To assemble place dumpling on plate, cover with sauce. Sprinkle with reserved bacon and diced chives. Great served as a side dish, or even as a main course!
POTATO DUMPLINGS
Make and share this Potato Dumplings recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil and mash potatoes.
- Mix mashed potatoes with flour, baking powder, eggs, and salt.
- Drop into boiling broth by teaspoonfuls.
- Cover and simmer for 15 minutes.
Nutrition Facts : Calories 151.7, Fat 3.7, SaturatedFat 1.2, Cholesterol 124.4, Sodium 914.9, Carbohydrate 21.5, Fiber 1.1, Sugar 1, Protein 7.4
POTATO DUMPLINGS
This is a recipe i've revised from a traditional German dish, Kartoffelklosse. my husband was skeptical, but after the first bite, it has been his favorite side dish. Enjoy
Provided by Izzy Knight
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in salted water until very tender.
- Drain, cover the pan, and return to moderate heat to evaporate all liquid from the potatoes.
- (important step!) Transfer to a mixing bowl and mash.
- Cool to room temperature, then add the nutmeg, egg yolks, salt, and pepper.
- Gradually work in the flour, using your hands, until the dough forms a ball.
- Place on a floured work surface and shape into a cylinder.
- Then cut it in a bias angle, into 2-inch pieces.
- Bring a large pot of salted water to a rolling boil.
- Place the dumplings in the boiling water.
- When the water returns to a boil and the dumplings rise to the surface, reduce the heat to simmer and cook for 15 minutes.
- Remove with a slotted spoon.
- Drain, sprinkle with parsley, and serve.
Nutrition Facts : Calories 110.4, Fat 2.8, SaturatedFat 1, Cholesterol 125.9, Sodium 7.7, Carbohydrate 17.9, Fiber 1.4, Sugar 0.7, Protein 3.4
POTATO DUMPLINGS
From Martha Stewart, the dumplings turn out even better if the potatoes are cooked, riced, and refrigerated, uncovered, a day ahead. If you have the space -- the dumplings will be even fluffier! - https://www.marthastewart.com/1083660/potato-dumplings
Provided by Gagoo
Categories Mashed Potatoes
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cover potatoes by 2 inches of water in a large saucepan; add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until tender and the tip of a knife pierces potatoes easily, 30 to 45 minutes. Drain. When cool enough to handle, peel and pass potatoes through the fine holes of a ricer. Spread out on a rimmed baking sheet; let cool completely. Potatoes can be refrigerated, uncovered, up to 1 day ahead.
- Meanwhile, cut bread into 1/2" cubes. Melt butter in a medium skillet over medium-high heat. Add bread and cook, turning occasionally, until golden brown on all sides, about 4 minutes. Season with salt.
- Add nutmeg, flour, potato starch, 1 tablespoon salt, and pepper to riced potatoes. Toss to combine. Add eggs and stir with your hands until mixture comes together. Knead about 6 times to form a dough.
- Bring a large pot of salted water to a boil. Preheat oven to 200°F. Scoop 1/4 cup dough, make an indentation in the center, and place 2 croutons in it. Form dough into a ball, enclosing croutons. Repeat with remaining dough. Reserve extra croutons.
- Working in batches, carefully drop dumplings into boiling water. (Do not crowd pot.) When dumplings float, partially cover and cook, turning occasionally, 15 minutes more. Transfer to a rimmed baking sheet, cover with foil, and keep warm in oven. Repeat with remaining dumplings. Serve warm, with reserved croutons.
Nutrition Facts : Calories 342.4, Fat 10.2, SaturatedFat 5.6, Cholesterol 82.3, Sodium 2448.7, Carbohydrate 54.5, Fiber 4.9, Sugar 2.3, Protein 8.9
MEDITERRANEAN MUSHROOMS
This is excellent over pasta or cous cous. Go easy on the cinnamon and heavy on the mushrooms. Serve warm or cold.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and chop the tomatoes.
- In a saucepan, combine tomatoes, wine, tomato paste, garlic, shallots and a pinch each of cinnamon, salt and pepper.
- Simmer for 8 minutes.
- Add rosemary and mushrooms and cook until mushrooms are just barely tender.
Nutrition Facts : Calories 92.7, Fat 0.7, SaturatedFat 0.1, Sodium 73.7, Carbohydrate 13.4, Fiber 3.6, Sugar 6.1, Protein 3.5
MEDITERRANEAN DIP
Whenever I go to a party, everyone requests that I bring this Mediterranean dip. If you enjoy hummus and veggies, you will like this dip! Serve with homemade pita chips or tortilla chips.
Provided by Debbie
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
- Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 6.5 g, Cholesterol 26.1 mg, Fat 11.6 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 5.6 g, Sodium 306.4 mg, Sugar 1.1 g
MEDITERRANEAN POTATOES
Make and share this Mediterranean Potatoes recipe from Food.com.
Provided by Sueie
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes until just tender.
- Heal oil in large pan, add onion and cook until soft.
- Add garlic and paprika and cook for 1 minute.
- Stir in tomatoes, juice, rind, sugar, tomato paste and thyme.
- Simmer, covered, for 5 minutes and then add the potato and toss to coat.
- Cook until potatoes are tender about 10 minutes.
- Stir occasionally to prevent burning.
- Remove pan from heat and just before serving stir through olives, capers and feta.
- Sprinkle parsley on top.
- Serve immediately.
BAKED STUFFED MEDITERRANEAN POTATOES
Simple stuffed potatoes. I love these served on the side but after you put all the fillings in, the whole potato was always too much for me, so I make mine if halves. I cook my potatoes in the microwave, use frozen spinach and few other ingredients and just finish in the oven to crisp up. Serve with a creamy yogurt, scallion and lemon topping and you have an amazing side dish. My favorite is to serve this with grilled lamb chops, but the possibilities are endless. I also make baked chicken thighs (bone in, skin on) marinated over night in lemon, olive oil, red pepper, garlic (lots) and oregano. It is a great easy marinade and goes perfect with these potatoes.
Provided by SarasotaCook
Categories Low Protein
Time 40m
Yield 8 Stuffed Potato Halves, 8 serving(s)
Number Of Ingredients 13
Steps:
- Potatoes -- Make it simple. I just cook mine in the microwave. You can use the old fashioned method in the oven which is just fine. Wash them well, and poke once or twice on the top with a knife so they don't explode as they cook. Now, I can't give you an exact time, because everyone's microwave is different and everyone's potatoes will be different. But for the most part, about 10-15 minutes. I make sure to turn them over a couple of times during cooking. You want them soft when you insert a knife, but not mushy. Set to the side and let them cool enough so you can handle them.
- Filling -- While the potatoes cool, make your filling. It just takes a few minutes. In a small sauce pan on medium high heat, add the olive oil, onion, garlic and cook until soft, about 2-3 minutes. Then add in the spinach and cook just a couple of minutes, breaking it up as it cooks. Add the olives and check for seasoning. Go easy on salt as Feta and olives are both salty and cook 1 more minute. Remove from the heat and add in the tomatoes and feta.
- Stuffing -- Cut in potato in half and scoop out some of the flesh. I don't mix the potato back in so only scoop out 1/2, leaving a good amount of potato left in the skin.
- NOTE: Don't throw that extra potato out. Put in a plastic baggie in your refrigerator. Use in a omelette, or make some potato croquettes, add to some mushrooms, onions, pepper and make a stir fry for a easy side dish, or freeze and use to thicken soup or stews. And if there is any filling left, just mix that with the left over potato and reheat for a great side with some steaks, or eggs in the morning.
- Stuffing the Potatoes -- Simply spoon the filling in and pile high.
- Bake -- Preheat the oven to 400 degrees. Place your potatoes on a small baking sheet lined with foil or parchment for easy clean up and bake 20-25 minutes. Remember, you are just reheating the potato and the filling.
- Sauce -- As the potatoes cook, just mix the scallions with the yogurt and the lemon juice.
- Serve -- Top the potatoes with a scoop of the sour cream and enjoy! And remember, some grilled lamb chops or chicken goes great with these stuffed spuds.
Nutrition Facts : Calories 240.2, Fat 6.7, SaturatedFat 3, Cholesterol 15.1, Sodium 259.1, Carbohydrate 39, Fiber 5.8, Sugar 5.1, Protein 8.2
SUPER EASY MEDITERRANEAN DIP
From chef Jon Ashton of Celebration, Florida - a friend I met in cooking class. This "htipiti" dip is one of a medley of Mediterranean dips served at Disney World. It's fantastic with Recipe#219104 - serve with pork cubes and toothpicks.
Provided by FLKeysJen
Categories Spreads
Time 3m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a blender or a food processor, puree all ingredients until smooth; serve as a spread or dip with warm pita bread or sesame crispbread.
Nutrition Facts : Calories 15.9, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 88.3, Carbohydrate 2.5, Sugar 1.6, Protein 1.1
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