Meatless Monday: Fingerling potatoes with swiss chard and eggs

Alright... the title does not sound terribly appealing but do not let that scare you from trying this amazingly tasty dish! Loaded with goodness and flavor, this is a great Meatless Monday meal. Give it a try ... I bet you will like it!

Fingerling Potato-leek hash with Swiss chard and eggs

(From cooking light)

2 TBS olive oil

2 cups sliced leeks, rinsed well (about 2 large)

12 oz. fingerling potatoes, cut lengthwise into quarters

2 cloves garlic, minced

1 1/4 tsp Spanish smoked paprika, divided

1/2 tsp salt

1/2 tsp ground pepper

4 cups thinly sliced trimmed Swiss chard

4 eggs

1/4 shredded Gruyere cheese (or more!)

1. Heat large skillet over medium heat. Add oil to pan. Add leeks, cook 6-8 minutes, stirring frequently. Add potatoes and garlic, cook 15 minutes or until potatoes are tender, stirring occasionally. Add small amount of water if needed to prevent burning. Can deglaze pan with water or small amount of wine.

2. Stir in 1 tsp. paprika, 1/4 tsp each salt and pepper. Add chard, cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle with remaining salt, pepper and paprika. Cover and cook 3 minutes. Sprinkle cheese over potato mixture. Cover and cook 2 more minutes or until egg yolks are lightly set.

Temphe and Leek Bake

For those of you wanting different ways to eat temphe, this is a great dish. If you like swiss cheese, leeks and potatoes, this is definently for you. Home country cooking veggie style! I chose a good swiss cheese from the cheese counter, which really made a difference. I have made this before with Kraft shredded swiss, and it was alright, even tastey, but it lacked a bit of flavor a good swiss can offer.

We had this with a side of peas for something green.

Remember, when using leeks, soak in water after cutting, then swirl around a bit to rinse any packed in dirt. Drain before using.

Temphe and Leek Bake

1 pound baby potatoes, cubed

olive oil

2 leeks, sliced

1 TBS garlic, mashed

1 pkg temphe, cubed and sprinkled with soy sauce

6 - 8 oz swiss cheese, shredded OR cubed

1 TBS Dijon mustard

1/4 cup parsley

Pre-heat oven to 425

1. Cook potatoes in boiling water until just tender - do NOT over cook

2. Saute leeks and garlic in olive oil until leeks begin to brown.

3. Add temphe and cook about 5 more minutes until it starts to brown.

4. Place into a baking dish.

5. Add 2 TBS of olive oil into the pan and cook potatoes until browned.

6. Mix into the temphe mixture, add mustard, cheese and parsley.

7. Cook 10 - 12 minutes.

Veggie tart

This is a wonderful dish that I modified for the first time a couple nights ago. I found the original recipe in a magazine many years ago and it was called "Fabulous Fritata". I made the recipe many times, loved it, but struggled to cook it through without burning the top or bottom. I had an idea this last time around and it worked! I turned it into more of a tart, cooked in a pie dish with a crust. Lovely, just delicious. Easier cleanup, easier prep.

3/4 pkg Morningstar sausage style crumbles

2 cups thinly sliced red potato

1 cup finely chopped onion

1 red bell pepper, chopped

2 tsp dried rosemary

2 cups (or a bit more) fresh spinach, coarsely chopped

3 cloves garlic

4 large eggs, 8 egg whites

4 oz crumbled feta cheese

Pre-made rolled out pie crust

olive oil

1. Saute potato in a large non-stick skillet in olive oil for a couple minutes. Add onion, bell pepper, rosemary, crumbles, salt and pepper. Cook about 5 - 10 minutes until potatoes are just tender.

2. Stir in spinach and garlic, cook one more minute. Remove from heat.

3. Beat eggs in a large bowl. Pour into veggie mixture. Add cheese. Stir gently to combine.

4. Pour mixture into a pie dish covered with the pie crust. Bake at 425 for 30 minutes until cooked through and browned on the top.

*picture to come later!*

Twice-Baked Salmon Potatoes

Who doesn't like twice baked potatoes? They are so deliciously rich with butter and cheese. Oh, the frozen kind DO NOT COUNT! I am talking home made twice baked potatoes. Before I made these baked delights, I imagined the process to be too much work. I was so wrong! The only thing you have to keep in mind when making twice baked potoatoes is the timing. The spuds have to bake for about an hour before scooping out the middle and baking again for about 15 minutes. Just plan ahead a little, but as far as work goes, making twice baked potatoes is not much more difficult than mashed potatoes.

As far as making them less caloric, use fat free milk and less cheese. I usually use 2 % milk and always choose low-fat sour cream. I would not skimp too much on the butter though, as that provides some vital richness to the potatoes.

4 large baking potatoes

1/2 cup sliced green onions

1/2 cup reduced fat sour cream (I bet I use a little more)

1/3 cup milk

3 1/2 TBS butter, softened

3 TBS prepared horseradish

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 (4.5 oz) package hot-smoked salmon

1/4 cup grated fresh Parmesan cheese (I know I used more, because I LOVE cheese)

1. Preheat oven to 450 degrees

2. Bake potatoes at 450 for 50 minutes or until done. Let cool slightly

3. Reduce oven temp to 400 degrees

4. Cut each potato in half lengthwise, and scoop out pulp, careful not to cut through the skin.

5. Combine potato pulp, onions, and next 7 ingredients in a large bowl. I just use my fingers to break the salmon into bits, leaving the skin behind. Mash up until smooth.

6. Spoon mixture into the potato skins and sprinkle with cheese. Bake on a cookie sheet for 15 minutes.

Beefy Potato Casserole

This is a veggie version of Shepard's Pie. My step mom used to make a great Shepard's pie back in the day, and I never found a veggie equivalent until this recipe came along. It's easy and comforting to eat. My nieces helped me cook this meal last night - sorry, I forgot the pictures!

If you wanted to lighten this recipe up a little, use less cheese and fat free milk. I used less cheese last night and it was still delicious.

3 - 4 potatoes, peeled, cubed, cooked then mashed (use milk/butter like usual)

1/4 tsp salt

1 pkg soy morningstar soy crumbles

1 small onion, minced

1/4 tsp pepper

2 cup shredded cheddar cheese

11 oz can corn, drained

10 3/4 oz can cream of mushroom soup

1/2 cup 2% milk

1 - 2 cups frozen peas

1. Saute onion in skillet, adding salt and pepper while stirring. Add ground soy crumbles. Cook until heated.

2. Add 1 cup cheese, corn, soup, milk and peas. Stir.

3. Pour "beef" mixture into a lightly greased 13X9 baking dish.

4. Spread mashed potatoes over the top.

5. Bake at 350 for 20 minutes. Add remaining cheese, and bake another 10 minutes.