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Maryann Ridini Spencer
Dinner Recipes, Lunch Recipes, Vegetarian Recipes, Veggies & Side Dishes, Vitalizing Veggies, Grains & Potatoes

Foxy Potatoes (and Broccoli) Recipes

Foxy Potatoes (au Gratin)

Foxy Broccoli

 

 

 

 

 

 

 

Potatoes au Gratin
 
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Author:
Recipe type: Potatoes
Serves: 6
Ingredients
  • 4-5 potatoes, peeled and thinly sliced
  • 2 T. butter
  • 2 T. flour
  • 1 c. Parmesan cheese, shredded
  • 2.5 ounces of goat cheese log
  • 1 c. coconut milk (or buttermilk)
  • 1 small onion, diced
  • 4 cloves garlic, diced or minced
  • ¼ c. fresh rosemary sprigs
  • extra virgin olive oil
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 350 degrees F
  2. In a 2-gallon container pot, par boil sliced potatoes in water (adding in a bit of olive oil to reduce “sticking”), for 5 minutes, then drain and set aside (cold water)
  3. In a skillet on the stovetop, pour olive oil in the pan, add in onions and garlic and sauté until lightly brown.
  4. In a pot on the stovetop, pour in coconut milk, butter, goat cheese and garlic & onion mixture. Mix.
  5. Stir in flour and let sauce thicken.
  6. Add in salt and pepper.
  7. In a Pyrex dish or corning ware, rub a bit of olive oil or butter around the bottom and sides of baking dish.
  8. Put down a layer of potato slices.
  9. Pour a bit of coconut milk mixture on top.
  10. Sprinkle Parmesan cheese and rosemary sprigs.
  11. Add Goat cheese dollops around the layer.
  12. Repeat until there are no more potatoes.
  13. Pour any left over coconut milk mixture and cheese on top.
  14. Bake at 350 degrees for 20-30 minutes or until done.

©2010 – Maryann Ridini Spencer

This dish goes great with fish or chicken.  It can also be used with a side vegetable dish as a “meatless” meal.  

Foxy Roxy on "Simply Delicious Living with Maryann"

Foxy Roxy on “Simply Delicious Living with Maryann”

Foxy Broccoli
 
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Prep time
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Author:
Cuisine: vegetable
Serves: 6
Ingredients
  • bag of broccoli florettes
  • 1 small onion, diced
  • 4 garlic cloves, diced
  • ½ c. almond halves (or pieces)
  • ½ c. sundried tomatoes (in oil)
  • extra virgin olive oil
  • sesame oil
  • salt & pepper to taste
Instructions
  1. On the stovetop, boil broccoli florettes in a pot and cook until al dente. Drain and put aside.
  2. In a skillet, on the stovetop, pour in a bit of garlic olive oil and sesame oil.
  3. Add in onion, garlic and almonds. Cook until lightly brown.
  4. Add in broccoli and sundried tomatoes. Simmer for 3-4 minutes.
  5. Serve hot!

©2010 – Maryann Ridini Spencer

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