Friday, 22 November 2013

FOOD FRIDAY: SKILLET POTATOES

As promised, I'll be giving you yet another recipe from the wonderful cookbook my dad brought home from one of his travels. I think I already explained why it was my dad and not my mum, (in a typical African setting) who brought the cookbook home in a previous article here on this blog. The reason I love this particular cookbook is you get to try out one recipe in so many ways and it gives a different flavor all the time. Today, the recipe under discussion is the skillet potatoes as indicated by the title.


INGREDIENTS:
  • 3 tablespoons of butter or margarine
  • 1 cup of vegetable 1 (sliced celery/ frozen green beans/sliced mushroom or chopped tomatoes).
  • 1/2 cup of vegetable 2 (chopped onion/ sliced green onion/ chopped leeks or chopped green pepper).
  • 2 cloves garlic, minced.
  • 1 can (10.75 ounces)  condensed chicken broth
  • 1/4 cup of water
  • 4 cups potatoes (diced into cubes)
  • 1 cup of carrots cut into strips.
  • Seasoning (1/8 teaspoon of pepper/ 1/4 teaspoon crushed thyme leaves/ 1/8 teaspoon dry mustard or 1/8 teaspoon crushed red pepper).
  • Garnish (chopped fresh parsley/ chopped fresh chives/ toasted sesame seed or chopped pimento)

RECIPE:
  • Wash and cut the potatoes into cubes
  • Wash and prepare ingredients
  • In 10-inch skillet (frying pan) over medium heat, add butter.
  • Cook vegetable 1, vegetable 2 and garlic until vegetables are tender, stirring occasionally.
  • Add chicken broth, water, potatoes, carrot and seasoning to the skillet.
  • Heat to boiling; reduce heat to low.
  • Cover and allow to simmer for 15 minutes or until potatoes are tender.
  • Uncover, then over medium heat, allow to simmer for another 5 minutes or until the broth is slightly thickened, stirring often.
  • Sprinkle with garnish before serving.
  • Makes about 6 servings.
MY STYLE:
Let me just say at this point that I never follow the recipe as it is, since I'm in Nigeria and some of the ingredients are not available to us. Also because I do so love to experiment with food. I love to see how it comes out if tried in another way. So, here it goes;
  • After peeling and cutting my potatoes into cubes, I fry them in deep oil (cholesterol-free to reduce the calories a bit). Then drained them from the oil.
  • I may pick more than one ingredient from a particular group. For instance, in vegetable 1, I picked the green beans, mushrooms and tomatoes.
  • For vegetable 2, I picked onions and green pepper.
  • I added a few more seasoning and spices of my own to placate my spice-loving African taste buds. They include curry, thyme, salt, pepper, maggi (a seasoning cube).
  • The garnish I chose was parsley.
  • Finally, I add my fried potatoes at the time the broth is slightly thickened, just before I add the garnish
I have to say mine came out better! (Well, what else would expect from me? Lol). Give it a try and enjoy!!!...


For a more healthier version of this recipe and a slightly different one too, visit +Stacey Adams blog. Link is shown below.
http://womanofthewoodshealthportal.blogspot.com/2013/11/pan-tastic-potato-supper_5.html

Cheers......

12 comments:

  1. Nice! But we didn't get to see d pic of ur own version o

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    1. I did it a while back, will upload a picture as soon as I make it again

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  2. This is a recipe I will definitely try. I do the recipe as is first, to see what the orgi al flavor. At the second go around, I experiment to my own taste. Thank you for this!

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    1. That's a fantastic idea Cynthia. Let us know how it comes out.

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    2. Thank you for this!!! I always get all giggly when people are willing to think "outside the box" like you did, and make the recipe his or her own. You rock, Ms. Keren! :)

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    3. Thank you Stacey. I love to experiment.

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  3. this must be very delicious! I am definitely gonna try this out.

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    Replies
    1. Yea it is really nice. Thanks for commenting

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  4. Replies
    1. Thanks for your comment blog stance. It also tastes great

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