Potato & Apple Pie
Try PEI Potatoes in this sweet dish, for added nutrition to your dessert!
| Ingredients | ||
| 4 | large potatoes (peeled) | 4 |
| 4 | apples | 4 |
| 2 tbsp | butter | 50 ml |
| 4 cups | simple syrup (equal parts sugar/water) | 1 litre |
| 1 | whole cinnamon stick | 1 |
| 1 | star anise | 1 |
| 1 tbsp | brown sugar | 25 ml |
| 1 tsp | cinnamon ground | 5 ml |
| 1/2 cup | raisins | 125 ml |
| 2 cups | chopped pecans | 500 ml |
Add 2 cups water and 2 cups of sugar to deep pot. Bring to a simmer until sugar is dissolved (simple syrup). Remove ¼ cup of simple syrup and set aside. Keep remaining simple syrup on medium heat adding the cinnamon stick and star anise. Slice potatoes ¼ inch thick and add to the pot of simple syrup. Let potatoes steep in syrup until just tender. Remove the potatoes from the syrup and set aside. In a mixing bowl toss the ¼ cup of simple syrup with chopped pecans and set aside. Peel and slice apples. Sauté apples with butter, brown sugar, ground cinnamon and raisins. Layer the potato slices and sautéed apples alternately in pie crust. Top with simple syrup coated chopped pecans. Place in preheated 350 degree oven for approximately 25 minutes.
Recipe from the Royal Agricultural Winter Fair, prepared by Chef Gordon Bailey, chef and owner of Lot 30 in Charlottetown, PEI
Potato and Chicken Lasagna
Have a wheat-free member in your family? Substitute PEI Potatoes for pasta, and everyone can enjoy this Italian favourite.
| Ingredients | ||
| 1 lb | ground chicken | 450 g |
| 6 | large potatoes (thinly sliced) | 6 |
| 1/4 cup | butter | 62.5 ml |
| 1/2 cup | diced onion | 125 ml |
| 4 | cloves garlic (chopped) | 4 |
| 4 | large tomatoes (thinly sliced) | 4 |
| 2 | zucchinis (thinly sliced) | 2 |
| to taste | Fresh herbs: thyme, oregano,parsley (chopped) | to taste |
| 10.5 oz | goat cheese | 300 g |
Heat heavy bottomed pan on high and lightly coat bottom with cooking oil. Sauté ground chicken with diced onion and 2 cloves of chopped garlic. Season with salt and pepper. Set aside. Melt ¼ cup of butter with remaining garlic. Toss the thinly sliced potatoes, melted butter and garlic together to evenly coat the potatoes. Season with salt and pepper. In an oven safe baking dish begin to alternately layer the potato, tomato, zucchini, chicken and herbs. Bake covered at 350 degrees for 30-45 minutes until all layers are easily pierced with a paring knife. Uncover and top with goat cheese (or favorite cheese) and bake for an additional 5-10 minutes.
Recipe from the Royal Agricultural Winter Fair, prepared by Chef Gordon Bailey, chef and owner of Lot 30 in Charlottetown, PEI
Kids and Carbs Tex-Mex Potatoes
This recipe saves time by using a microwave. Serve it as a snack, a side dish or complete meal. Prep time: 10 minutes Cooking time: 20-25 minutes Makes 8 cups (four 2 cup servings)
| Ingredients | ||
| 2.5lb | Baking potatoes | 1.3kg |
| 1 c. | Fat-free sour cream | 250 ml |
| 1 1/2 c. | Low fat refried beans (optional) | 398 ml |
| 2 1/2 c. | Mild or medium chunky salsa | 650 ml |
| 1 c. | Grated light old cheddar cheese | 250 ml |
| 1/2 c. | Grated light Monterey Jack cheese | 125 ml |
- Wash and pierce potatoes. Leave skins on. Place each potato on a piece of paper towel.
- Microwave on high for 10-15 minutes or until done.
- Remove paper towel. With serrated knife, cut potatoes into 1/4 inch (5 mm) slices.
- Place sliced potatoes in a lightly greased 8x12 inch (3L) microwave-safe baking dish. Pour the sour cream over the potatoes. Top with salsa and grated cheese.
- Microwave for 4-1/2 minutes at medium-high power.
Let sit for 5 minutes and serve. Leftovers keep well in the fridge for up to 2 days. Cooking for just two? Halve the recipe and use an 8x8 inch pan. To make this a main meal, add heart-healthy Mexican refried beans. Spoon them over the sour cream, top with salsa and cheese, microwave for 5 minutes at medium-high. Let sit 5 minutes and serve.
Garden Fresh PEI Potato Salad
This garden fresh salad is great all year round.
Makes 6-8 Servings.
| Ingredients | ||
| 4-5 | PEI potatoes, washed and peeled if necessary | 4-5 |
| 1 cup | broccoli florets | 250 mL |
| 1 cup | cauliflower florets | 250 mL |
| 1 | carrot, thinly sliced | 1 |
| 1/2 | small cucumber, sliced | 1/2 |
| 1/4 cup | sliced green onion | 50 mL |
| 1/3 cup | sliced radishes | 75 mL |
| 1 | small zucchini, cut in chunks | 1 |
| to taste | salt and pepper | to taste |
Cook potatoes in boiling water or steam until tender. Cool. Boil or steam broccoli, cauliflower and carrots for 2-3 minutes until crisp tender. Refresh under cold running water. Set aside. Cut potatoes in chunks and toss in large bowl with all vegetables. Drizzle Mustard Cream Dressing (below) over salad to moisten; mix gently. Season with salt and pepper. Refrigerate until serving time. Refrigerate extra dressing for up to 1 week.
Mustard Cream Dressing
In small bowl, combine 1/2 cup sour cream, yogurt or mayonnaise (or a mixture of all three), 2 tsp Dijon mustard, 1 garlic clove (minced) and salt and pepper to taste. Mix well. Adjust seasoning, if necessary. Makes approximately 1/2 cup (125mL) dressing.
PEI Potato and Vegetable Soup
A wonderful soup with lots of vegetables and cooked chicken bites. Crusty bread or rolls with fruit will complete the meal. Makes 6 servings.
| Ingredients | ||
| 6 cups | chicken broth | 1 1/2 L |
| 3 | PEI potatoes, cubed | 3 |
| 2 | carrots, sliced | 2 |
| 2 | stalks of celery, sliced | 2 |
| 2 cups | broccoli, in small florets | 500 ml |
| 2-3 cups | cut up cooked chicken | 500-750 ml |
| 1/4 cup | butter | 50 ml |
| 1/4 cup | flour | 50 ml |
| 2 cups | milk | 500 ml |
| to taste | salt & pepper | to taste |
In a large pot combine broth and potatoes. Cover and simmer for 10 minutes. Add carrots and celery, cook 5 minutes. Add florets of broccoli and simmer until all vegetables are tender crisp, about 5 minutes. Add chicken. In medium saucepan, melt butter, stir in flour. Gradually add milk, stirring constantly. Add 1 cup (250 ml) of broth from the soup. Cook on low heat until slightly thickened. Blend into rest of broth. Heat to serving temperature, but do not boil. Season with salt and pepper if desired.
Chicken Pot Pie with PEI Potato Topping
Preparation time: 30 minutes. Cooking time: 10 minutes
Makes 6 servings.
| Ingredients | ||
| 6 | medium PEI potatoes | 6 |
| 1/2 cup | hot milk | 125ml |
| 1 cup | cheddar cheese, grated | 250ml |
| 1/2 cup | yogurt, low-fat, plain | 125ml |
| 1 tsp | salt, divided | 5ml |
| 1/2 tsp | pepper, divided | 2ml |
| 1 tbsp | butter or margarine | 15ml |
| 2 | onions, chopped | 2 |
| 2 | celery stalks, sliced thinly | 2 |
| 1 | garlic clove, minced | 1 |
| 1/4 cup | flour | 50ml |
| 2 cups | low fat milk | 500ml |
| 1 tsp | basil | 5ml |
| 1 tsp | lemon juice | 5ml |
| 2 cups | cooked, cubed chicken or turkey | 500ml |
| 1 cup | sliced cooked carrot | 250ml |
| 1 cup | fresh or frozen peas | 250ml |
| 1 cup | corn, frozen or canned | 250ml |
Peel potatoes and cut into 2 inch (5 cm) pieces. Cover and cook in boiling lightly salted water (3/4 inch or 2 cm depth) for 15-20 minutes until fork-tender. Drain, mash potatoes, stir in hot milk, grated cheese, yogurt, and half the salt and pepper.
In oven proof skillet, melt butter over medium heat. Cook onion, celery and garlic 6 minutes. Sprinkle with flour and stir. Gradually add milk, stirring constantly. Cook several minutes until thickened. Stir in remaining salt and pepper, basil, lemon juice, chicken, carrots, peas and corn. Reduce heat and simmer for 5 minutes or until heated through, stirring occasionally. Spread potatoes on top and bake at 400 ºF (200° C) for 10 minutes.
PEI Potato Vegetable Layers
Preparation time: 20 minutes. Cooking time: 1 hour.
Makes 6 servings.
| Ingredients | ||
| 1 tbsp | margarine or butter | 15ml |
| 1 tbsp | brown sugar | 15ml |
| 1 | red onion, chopped | 1 |
| 2 | carrots, sliced thinly | 2 |
| 2 | large PEI Potatoes, thinly sliced | 2 |
| to taste | salt & pepper | to taste |
| 2 | stalks celery, sliced | 2 |
| 3/4 cup | turnip or rutabaga, thinly sliced | 175ml |
Melt margarine in medium skillet over medium heat. Cook onions five minutes. In a 9inch (23 cm) pie plate, layer potatoes, celery, 1/3 cooked onions, turnip or rutabaga, then sprinkle with brown sugar, 1/3 onions, carrots, 1/3 onions. Sprinkle each layer very lightly with salt and pepper. Cover and bake at 375ºF (190ºC) for 1 hour until vegetables are tender.
PEI Potatoes with Bacon and Onion
Preparation time: 20 minutes; cooking time: 50 minutes
| Ingredients | ||
| 2 lbs | PEI potatoes | 900 g |
| 1/2 tbsp | vegetable oil | 7 ml |
| 1 | onion, finely chopped | 1 |
| 1/4 lb | bacon, salt reduced | 125 g |
| 1 1/2 cups | vegetable stock | 375 ml |
| to taste | pepper | to taste |
| to garnish | chopped parsley | to garnish |
Preheat over to 375°F (190°C). Remove and discard the fat from the bacon, and chop the bacon into small pieces. Peel the potatoes and cut each into 6-8 pieces. At medium temperature, heat oil in a skillet and add onions. Stir and cook for 2-3 minutes, but do not brown. Add bacon to the onions. Cook and stir 2 minutes. Add potatoes and stir to coat. Transfer the mixture to a shallow ovenproof dish. Carefully pour the stock over it. Season with pepper and bake uncovered for 45-50 minutes, until potatoes are tender. Garnish with chopped parsley. Variation: If using leftover potatoes, reduce cooking time to 25 minutes. Serves 4.