How to Make Perfect Mashed Potatoes- Every Time

Mashed potatoes have long been a staple on the American dinner table. In recent years, chefs have been flavoring this basic recipe to create culinary masterpieces that are easily reproduced in the home. Here are some tips and a basic recipe to get you started on the road to perfect mashed potatoes.

Choosing The Right Potato

Actually there is no right potato for mashed potatoes, any potato will do. However, the potato you choose will affect the taste; if you are trying to make the potatoes mom made, you might want to use the same kind of potatoes that she used.

Starchy potatoes, such as russet and Yukon gold will yield light fluffy mashed potatoes.

Waxy potatoes such as reds and round whites yield a denser, but more flavorful mashed potato.

How To Mash The Potatoes

When it comes to mashing the potatoes, every cook does it differently. For a coarse mashed potato, use a potato masher by hand to mash until the potatoes are the desired texture. The more you mash, the finer the texture and less lumps.

If you like a very smooth texture with no lumps, use a potato ricer. A potato ricer looks similar to a giant garlic press. The potato is pushed through small holes, yielding a fine smooth texture.

If you like light fluffy potatoes, you can use an electric mixer to mash and combine the potatoes. When using an electric mixer, you must be careful not to over mix them. If you mix too long the texture breaks down and the potatoes will have the consistency of glue.

Basic Mashed Potatoes

6 medium sized potatoes
1/2 cup milk, approximately
4 Tablespoons butter
Salt and white pepper to taste

Peel the potatoes if you wish, then cut into large chunks. Boil the potatoes until soft and easily pierced with a fork, about 20 minutes. Drain the potatoes, then return to the pan and dry by shaking the pan over heat.

Mash the potatoes or put through a ricer. Add most of the milk, the butter, and salt and white pepper to taste. Stir to combine, adding the rest of the milk as needed until the potatoes are the desired consistency. Do not over mix.

Popular Variations

Some cooks use cream instead of milk for a creamier flavor.

Use olive oil instead of butter.

Substitute sour cream for the milk. Garnish with chives or bacon.

Add a few cloves of garlic to the cooking potatoes, and mash with the potatoes, or add roasted garlic to the cooked potatoes.

For low fat mashed potatoes, use low fat sour cream instead of the butter and milk.

How to Make a Quick Meal of Pork Chops With Curried Orange Sauce and a Broccoli Salad

By Linda Carol Wilson

With our busy lifestyles, preparing a quick meal that is healthy and tasty does not have to be impossible. Next time you need a quick, easy, and tasty meal try these recipes for Pork Chops with an easy Curried Orange Sauce and a yummy Broccoli Salad. The coolness of the broccoli salad goes great with the curry in the pork chops sauce. The salad can be made ahead and refrigerated for serving later to save you time in the evening.

Sunny Broccoli Salad

1 cup low-fat mayonnaise
1 small onion, chopped
1/2 cup golden raisins
1/4 to 1/3 cup sugar, depending on your taste
2 tbsp white vinegar
7 cups chopped fresh broccoli
1/2 cup sunflower seeds
8 slices bacon, cooked, drained, crumbled

In a large bowl, mix the mayonnaise, onion, raisins, sugar, and vinegar together. Add the broccoli and mix well to coat. Refrigerate until serving time. Before serving add the sunflower seeds and bacon; toss.

Yield: 12 to 16 servings

Pork Chops with Curried Orange Sauce

4 (1 lb total) boneless center-cut loin pork chops
3/4 tsp curry powder, divided
1/4 tsp paprika
1/4 tsp salt
1/3 cup orange marmalade
1 1/2 tsp prepared horseradish
1 1/2 tsp balsamic vinegar
1/8 tsp crushed red pepper
nonstick cooking oil spray

In a small bowl, combine the paprika, salt, and 1/4 teaspoon of the curry powder. Sprinkle the mixture over the pork chops.

In another small bowl, combine the remaining curry powder, orange marmalade, horseradish, vinegar, and red pepper.

Heat a skillet that is coated with nonstick cooking spray over medium-high heat. Add the pork to the skillet and cook three to five minutes on each side or until the pork loses its pink color. Remove from pan and set aside to keep warm.

Add the marmalade mixture to the pan and cook for a few seconds while scraping pan to loosen the browned bits. Spoon sauce over the pork chops.

Note: You can turn this into a diabetic friendly meal by substituting Splenda or Equal for the sugar in the broccoli salad and using a low-sugar or sugar-free marmalade in the pork chops sauce.

Enjoy!

For more quick and easy recipes visit http://grandmasquickfixrecipes.blogspot.com
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

How to Cook Collard Greens

It seems the last holdouts in my winter garden are collard greens. Believe it or not, even with the weather we have had recently, I still have collards. Well, it is time to begin getting ready for the spring garden, so I am cooking the last of the collard greens.

How to Cook Collard Greens

• 1 large or 2 small ham hocks
• A mess of collards, as many as your pot will hold.
• Water or stock
• Salt, pepper, garlic salt
• 1/2 teaspoon Red pepper flakes, optional
• Pepper vinegar-for serving, optional

1. Put the ham hocks in a large pot and add water or stock to cover them. Bring to a boil and reduce the heat to a simmer. Cover the pot and simmer for approximately 1 hour to extract the smoky goodness from the ham hocks.
2. Meanwhile, trim the collards. Remove the center rib from each leaf and cut the collards into 1 to 2 -inch squares.
3. Add the collards to the pot, along with the seasonings to your taste. (Except for pepper vinegar.)
4. Simmer the collards, stirring occasionally, for about 45 minutes, until the collards are tender.
5. Serve the collards sprinkled to taste with pepper vinegar.
6. Don’t discard the “pot likker”, its considered the best part by some and it is definitely full of vitamins. Drink it or use it for soup, etc.

Sweet Potatoes Recipes

I’ve collected all of my favorite sweet potato recipes together here for your enjoyment. I hope you will try these. Sweet potatoes are now classified as a “super food”, although the sugar that Southerners usually add might kick them off of the list.

For more information on sweet potatoes, check out Know Your Ingredients–Sweet Potatoes. If you are looking for a Fried Sweet Potatoes recipe, that recipe is on How to Make Crispy Sweet Potato Fries.

Microwaved Sweet Potatoes

My favorite way to enjoy sweet potatoes.

Prick sweet potatoes all over with a fork and place on a microwaveable plate or a paper towel. Microwave one or two potatoes at a time. Actual cooking time will depend on your microwave and the size of the potato, but I usually start with 5 to 8 minutes and then check for doneness. Sweet potatoes are done when they easily yield to slight pressure. Slit open and enjoy with butter or your favorite toppings. I usually skip the butter and top with some canned pineapple tidbits.

 

Candied Sweet Potatoes
6 medium sized sweet potatoes
¾ cup of brown sugar
1 teaspoon salt
1/3 cup butter

1. Boil sweet potatoes whole.  Peel and slice.
2. Arrange a layer of sweet potato slices of in a greased casserole. Sprinkle with salt, brown sugar and dot with butter.
3. Repeat with additional layers of sweet potatoes, brown sugar and butter until all is used.
4. Bake in a 375 degree oven for about 30 minutes, or cook in a heavy skillet on top of stove, basting frequently.

Serves 6

Hawaiian Sweet Potatoes
6 medium sized sweet potatoes
1/2 cup of brown sugar
1 cup drained crushed pineapple
1/3 cup butter

1. Boil sweet potatoes whole.  Peel and slice.
2. Arrange a layer of sweet potato slices of in a greased casserole. Sprinkle with pineapple and brown sugar, dot with butter.
3. Repeat with additional layers of sweet potatoes, pineapple, brown sugar and butter until all is used.
4. Bake in a 375 degree oven for about 30 minutes, or cook in a heavy skillet on top of stove, basting frequently.

Serves 6

Honey Glazed Sweet Potatoes
6 medium sized sweet potatoes
½ cup honey
1/3 cup orange juice
1 teaspoon salt
1/4 cup melted butter

1. Boil sweet potatoes whole.  Peel and slice.
2. Combine honey, orange juice, salt and melted butter
3. Arrange a layer of sweet potato slices of in a greased casserole. Moisten with honey – orange juice mixture.  Repeat with additional layers of sweet potatoes and juice.
4. Pour any remaining orange juice mixture over all.
5. Bake in a 375 degree oven for about 30 minutes.  Serves 6

Vermont Candied Sweet Potatoes
6 medium sized sweet potatoes
¾ cup maple syrup
1 teaspoon salt
1/4 cup butter

1. Boil sweet potatoes whole.  Peel and slice.
2. Arrange a layer of sweet potato slices of in a greased casserole.  Drizzle with maple syrup and dot with butter.
3. Repeat with additional layers of sweet potatoes, syrup and butter until all is used.
4. Bake in a 375 degree oven for about 30 minutes.  Serves 6

Easy Glazed Sweet Potatoes
6 medium sized sweet potatoes
¾ cup of brown sugar
1 teaspoon salt
1/3 cup butter

1. Boil sweet potatoes whole.  Peel and slice.
2. Arrange sweet potato slices  in a single layer on a shallow baking pan
3. Sprinkle with brown sugar and dot with butter.
4. Bake in a 300 degree oven for about 40 minutes, or until potatoes are glazed.  Turn during baking.

Sweet Potato Croquettes, Sweet Potato Cakes or Sweet Potato Patties
3 cups of cooked and mashed sweet potatoes
¼ cup butter
1 teaspoon salt
2 Tablespoons brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup crushed pineapple, drained
2 eggs, used separately
bread crumbs

1. Combine sweet potatoes, butter, salt, brown sugar, cinnamon, nutmeg, pineapple and 1 egg.
2. Shape into 1 ½ inch balls.
3. Roll balls into a beaten egg, then into bread crumbs.
4. Fry in hot fat (375 degrees) until browned.  Drain on paper towels  and serve hot.

Grated Sweet Potato Pudding
4 cups grated sweet potatoes (raw)
1 cup cane syrup
½ cup sugar
1 cup milk
½ cup butter
3 eggs
½ cup chopped pecans
1 cup raisins
½ teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon

1. In a heavy iron skillet, melt the butter.
2. Mix all the ingredients except eggs and butter together.
3. Beat eggs and add to remaining ingredients.
4. Pour into pan of hot butter and stir until heated.
5. Put skillet into a 375 degree oven to bake for 40 minutes, stirring half way through.
6. Serve with sweetened cream if desired.

The iron skillet will make the pudding dark, which is desirable.  If baked in a different pan, pudding will be lighter.

Easy Ways to Cook Carrots

Easy Ways to Cook Carrots

Orange Glazed Carrots – Kids love this!

1/4 cup butter or margarine
3 tablespoons orange juice
3 tablespoons orange marmalade
6 whole cloves
1/4 teaspoon salt
2 cups cooked sliced carrots
1. Boil sliced carrots in lightly salted water until desired tenderness.

2. Cook margarine, orange juice, marmalade, cloves and salt until sugar is melted and mixture is well-blended, 3-5 minutes.

3. Drain carrot slices and pour glaze over them. Keep warm until serving time.

May be done a day ahead, refrigerated and warmed before serving. Serves 4. This is a pretty, colorful dish and is easy to double or triple for a larger group. The carrots can also be cooked in the orange mixture, but you must watch to be sure it doesn’t get too thick or burn, you may need to add extra OJ as needed.

Easy Marinated Carrots
1 pkg. carrots, cut into sticks
1/2 can tomato soup
1/2 c. sugar
2/3  c. vinegar
¼ C. oil
Salt and pepper to taste
½ tsp. Worcestershire sauce
½  tsp. prepared mustard
1 onion, sliced in rings
Green pepper strips
Boil carrots in salted water until tender, not soft. Drain; cool. Combine next 7 ingredients. Pour marinade over carrots. Add onion and green peppers. Chill overnight.

Buttery Grated Carrots
2 lb. carrots, pared and grated
1 tbsp. oil
½  tsp. garlic salt
¼  tsp. salt
1/8 tsp. pepper
½  c. butter
Place carrots, oil, garlic salt, salt, pepper and 2 tablespoons water in skillet; cover tightly. Cook, covered, over medium heat for 10 to 12 minutes. Stir occasionally. Remove from heat; add butter .. Toss gently until coated.

Carrots with Celery Seed Sauce
8 med. carrots, sliced
4 tbsp. butter or margarine
2 tsp. flour
1 tsp. celery seed
1/2 tsp. salt
Cook carrots in Ih cup water in a tightly covered saucepan over medium heat for 12 to 15 minutes. Brown butter in a small frypan. Stir in flour, liquid from carrots, celery seed and salt. Cook over low heat for 1 minute, stirring constantly. Mix sauce with carrots. Serve hot. Carrots reheat without overcook­ing in a microwave oven.

Carrots a La Orange
1 lb small carrots
1 11·oz. can mandarin oranges
2 tbsp. butter
Scrape carrots; cut into 1/2·inch rings. Drain oranges; reserve juice. Cook carrots in reserved juice until tender; drain well. Add butter and oranges to carrots; heat thoroughly. Yield: 4-6 servings.

Candied Carrots
1 lb carrots
1 c. orange marmalade
1 tsp. cornstarch
Cut carrots crosswise into ¼ -inch thick pieces. Place in saucepan containing a small amount of boiling water. Boil for about 5 minutes. Add marmalade; cook until carrots are tender.  Remove carrots with a slotted spoon. Stir cornstarch into a small amount of liquid, then add to carrots ; cook until thickened, stirring constantly. Toss carrots wth marmalade sauce; serve immediately.

Pennies and Rings
2 lb. carrots, sliced l/2-inch thick
1 green pepper, cut into rings
1 onion, sliced thinly
3 stalks celery, diced
1 can tomato soup
l/2  c. sugar
1/4 c. salad oil
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste
Simmer carrots in salted water until just tender.  Drain and cool. Alternate layers of carrots, pepper rings, onion and celery in medium casserole. Combine remaining ingredients in blender. Whirl until thoroughly mixed. Pour over vegetables. Refrigerate overnight.

9 Delicious and Easy Ways to Cook Okra

9 Delicious and Easy Ways to Cook Okra

Okra gets a bad reputation as a slimy vegetable, yet it doesn’t have to be so. Properly cooked, okra will thicken the dish without being slimy.

Fritter Fried Okra

Make sure your okra is thawed for this one. The fritter will not cook properly if the okra is frozen (Trust me, I tried.) This is a typical southern vegetable fritter and can be made with other vegetables as well.

1 c. flour
3 tsp. baking powder
½ tsp. salt
2 eggs, well beaten
1/3 C. milk
5 c. thinly sliced okra (thawed if frozen)

Sift flour with baking powder and salt. Combine eggs and milk; stir into flour mixture until smooth. Add okra; mix gently. Drop by spoonfuls into deep hot fat; fry until golden brown. Drain on paper toweling; serve immediately. Yield. 6-8 servings.

Okra Creole

2 doz. young tender okra pods, fresh or frozen
1 small onion, minced
1 clove of garlic, minced
l/2 sm. green pepper, minced
2 tbsp. butter or bacon drippings
2 fresh tomatoes, coarsely chopped
½ tsp. salt
1/8 tsp. pepper
Cut ends from okra pods. Saute onion, garlic and green pepper in butter for about 6 minutes. Add tomatoes, okra and seasonings; simmer for 10 minutes or until okra is tender. Yield: 6 servings.

Okra-Onion Casserole

2 c. sliced okra
1 sm. onion, chopped
1 c. buttered bread crumbs
½ c. shredded Cheddar cheese
2 tbsp. melted butter or margarine
1 egg, beaten
½ tsp. salt
½ tsp. pepper
1/4 c. shredded, mozzarella cheese, (opt.)
Combine all ingredients except ¼ cup buttered bread crumbs and cheese. Spoon into lightly greased 11/2 -quart casserole. Bake at 350 degrees for 30 minutes. Sprinkle with reserved bread crumbs and cheese. Bake for 5 additional minutes. Serve hot. Yield: 4 servings.

French-Fried Okra

1 lb. fresh okra, cut into ½ ·in. pieces
½ C. flour or fine cornmeal
Seasoning to taste

Dredge okra with flour; fry in deep hot fat until lightly browned. Drain on paper toweling. Season as desired; serve immediately. Yield: 4-6 servings.

Old-Fashioned Southern Okra Gumbo

2 or 3 small slices salt pork (or substitute bacon)
1 c. corn
1 c. green limas
2 c. fresh and sliced okra
6 tomatoes, quartered
Sugar to taste
Salt and pepper to taste

Fry salt pork in large skillet over medium heat until most of the oil disappears. Add corn, limas and 3/4 cup water. Cook for 10 minutes, stirring occasionally. Add okra, tomatoes and seasonings. Reduce tem­perature to simmer; cover. Cook for 30 to 40 minutes, stirring occasionally. Serve over rice or as a separate vegetable dish. Yield: 4 servings.

Okra Gumbo II

lb. okra, cut into 1/2 in. pieces
1 lg onion, chopped
1 can tomatoes or 4 fresh tomatoes, peeled
Salt and pepper to taste
Saute okra and onion; add tomatoes. Season to taste. Cook.covered over low heat for 25 minutes. Add water if necessary.

Okra Etouffee

3 c. sliced okra
¼ c. cooking oil
1 c. chopped canned tomatoes
1 med. onion, chopped
1 med. green pepper, chopped
Salt and pepper to taste
Red pepper to taste
¼ C. cracker crumbs or crushed potato chips
Spread okra in greased casserole; cover with oil, tomatoes, onion, green pepper and seasonings. Cover loosely with foil. Bake at 400 degrees for 1 hour or until tender, stirring occasionally. Uncover; top with crumbs. Bake until lightly browned. Yield: 3-4 servings.

Savory Okra and Tomatoes

3 C. ½ inch slices of okra
1 No. 2 can tomatoes
1 sm. can tomato paste
1 env. dry onion soup mix
3 tbsp. bacon drippings
2 tsp. sugar
Salt and pepper to taste
Combine all ingredients in heavy saucepan; bring to a boil, stirring constantly. Cover; simmer for 15 to 20 minutes, stirring occasionally. Yield: 8-10 servings.

Scalloped Okra and Corn

2 lb. fresh okra
4 tbsp. butter
1 can corn, drained
Salt and pepper to taste
2 tbsp. flour
1 c. milk
1/4 lb. sharp cheese, grated
1 c. fine dry bread crumbs
Fry okra in 2 tablespoons butter for 10 minutes, stirring frequently. Arrange okra and corn in layers in greased baking dish, seasoning each layer with salt and pepper. Melt remaining 2 tablespoons butter in saucepan; stir in flour to make a smooth paste. Add milk; cook until thickened, stirring constantly. Add cheese; stir until melted. Pour over corn; sprinkle with crumbs. Bake at 350 degrees until bubbly and browned. Yield: 4 servings.

 

How to Cook Rutabagas

Useful Tips on How to Boil, Steam and Microwave Fresh Rutabagas

Steps in Boiling Rutabaga

Surprisingly, you will find that plain boiled rutabaga taste so delicious even though it was boiled with just a little butter and minced parsley. It tastes better than ever if you use small roots early in the fall when they are sweetest.

Two to three pounds of the smallest rutabagas are more than enough to serve six people. After peeling rutabagas, cut them into your preferable size or shape. Cubes or slices are recommended. Cover the rutabagas with cold water in a medium size saucepan. Add about ½ teaspoon salt. Start boiling and simmer over medium heat until very tender about 16 minutes. Drain them when pierced with a fork but not falling apart. It is done after you toss them with butter, salt, pepper, and a little minced fresh parsley. Serve very hot.

Steps in Steam Rutabaga

Prepare the rutabagas as for boiling. A steamer or a colander can be used to steam rutabagas. Starts steaming and make sure you cover them for 25 minutes over simmering water. Drain them and toss with a little olive oil, salt, pepper and minced garlic.

Steps in Microwave Rutabaga

Prepare 1 pound of small rutabagas as for both boiling and steaming. Place the rutabagas in a microwave dish by adding in 2 tablespoons of water. Cover it with microwave plastic wrap and vent. Set the temperature to high for 15 minutes, and make sure you check it from time to time so that the rutabagas do not overcook. Let it stand 2 minutes before uncovering.