Thursday Dinner - Paprika Potatoes (May 28)

European/Potato Night

I am Hungarian, and I love Hungarian food. It is important to teach my children what their heritage is and what it means. A big part of that is food. Hungarians are know for Attila the Hun and for food. I'd rather it be the latter. According to my dad, we trace our ancestry back 500 years of restaurateurs. Since I do not currently have a restaurant, I can at least impart the love of Hungarian food in my children. It seems to be working because this meal is one of their favorites, although an alternative of it, March of the Grenadiers (mashed, mixed with pasta, and baked), is more of a favorite.

This is, once more, a very easy and quick meal. It takes about 15 minutes by the stove, cooking the onions, and peeling and slicing the potatoes, and then about 30 minutes simmering on the stove. It is a classic Hungarian dish that also has the Chicken Paprikas as the more famous counterpart. This was one of my favorites growing up, and it is turning out to be a favorite of my progeny, too.

5 out of 5 stars 

Paprika Potato Recipe

Thursday Dinner - Spinach-Artichoke, Potato Gratin (May 13)

Thursday night is European/Potato night.

Again, a quick and easy dish to make. The inspiration was a recipe from 1000 Vegan Recipes by Robin Robertson. I saw the recipe and my mind went "Spinach and artichoke dip!" So, I seared the sliced bottled artichokes in garlic olive oil (saute garlic in the oil and remove the slices before they burn), added the spinach to it, and cooked it until the spinach wilted, returning the garlic back to the pan. After thinly slicing about six Yukon gold potatoes, and making a layer, I added half of the spinach mixture, seasoning the layers as I worked. Another layer of potatoes, spinach, and the last layer of potatoes rounded out the dish. I then mixed about a cup of rice milk with 1/2 cup of Better Than Cream Cheese (I blended it to incorporate the cheese well.) and poured it over the gratin. Covering it very tightly, I baked it at 375 for about an hour and a half. The oven did most of the work. Verdict? All but my oldest daughter loved it. (Spinach is on her no-no list, as well as most of the vegetable world.) Sigh.

Letting the gratin sit for about 15 minutes lets the potatoes rest and the gratin comes out very clean. My youngest asked for some 'cheese' on the gratin, so I put about half a bag of Daiya cheddar flavor on the top and broiled it until it melted (not a necessary component, however). This was a huge hit - only one serving remained.

5 out of 5 stars