Potatoes, Onions, and Zucchini!

We’ve been eating a lot of these, and we’ll likely be eating a lot of them for a while yet. I’ve been working on ways to consume large amounts in one meal, and so far I have three “mainstay” recipes that 1) use lots of the three ingredients and 2) everyone in the family likes (or will eat without too much complaining in the case of the picky eater).

Garden Soup

1-2 Tablespoons butter or oil
1 large onion, finely chopped
2-3 carrots, chopped
5 large potatoes, chopped (enough to fill the pot about half full)
1 large zucchini, grated
1-2 Tablespoons dried parsley
salt to taste
2 cups chicken broth
4 cups water
2 cups half and half

1) Heat butter/ oil in a 4 quart stock pot over medium heat. Throw in the onion and carrots. Cover and let cook (stirring occasionally) for 7 minutes or until onions have softened.
2) Add potatoes, parsley, and chicken broth. Cover and cook (stirring occasionally) for another 15 minutes or until potatoes have softened.
3) Add zucchini and water. Bring soup to a boil, then reduce to a simmer. Cover and simmer 10 minutes.
4) Add half and half. Salt to taste.

It’s really good served with fresh bread and butter. 😀

Notes: Milk can be used instead of half and half. You can also mess around with the water/ half and half ratio. The more half and half you use, the richer the soup. Once I had leftover chicken and threw that in. Once I had leftover rice and threw that in. It’s an easy soup to change up.

Garden Casserole
(It’s like lasagna without the noodles. Or ricotta cheese.)

1 large onion, finely chopped
1 large zucchini, thinly sliced
5-6 large potatoes, thinly sliced
1/4 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 quart of spaghetti sauce
1-2 cups cheese, shredded

1) Pre-heat oven to 425° F.
2) In a large bowl combine all ingredients except for the sauce and cheese.
3) Ladle a little bit of sauce the bottom of a 9×13 baking dish. Spread potato mixture evenly in baking dish. Cover with remaining sauce.
4) Cover dish with foil and bake until potatoes can easily be pierced with a fork (around 45 minutes).
5) Take off foil, sprinkle cheese on top, and bake uncovered another 15 minutes or until cheese is browned and bubbly.
6) Allow to rest 10 minutes before serving.

Notes: The first time I baked this at 350° and it was nearly 2 hours before the potatoes were soft. I haven’t yet baked it at the higher temperature. The suggestion is based on other casseroles I’ve made and how they behaved in the oven. If the casserole is cooking dry, add a little water or chicken broth. If there’s still a lot of liquid after the potatoes have softened up, cook uncovered for a little bit before adding the cheese.

Potato Pancakes (Click for recipe.)

Just substitute up to half the potatoes for zucchini!

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2 thoughts on “Potatoes, Onions, and Zucchini!

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