A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Approach love and cooking with reckless abandon.
—The Dalai Lama

Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor

Buy your snacks from a farmers’ market.
—Michael Pollan

Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food

Poor Poh-tay-toe…

Poor potatoes underground,

Never get to look around…

-Jack Prelutsky in Ride a Purple Pelican

“Potato” cannot be said in my house without my husband chanting this poem.  I have been hearing this poem a lot lately, as we are RICH with potatoes…and not intentionally…

First, we missed one of our weekly CSA pick-ups (we signed up with Intervale Food Hub-shoot me a note if you want feedback!).  Second, potatoes at the grocery store were buy-one-get-one-free, so I brought home two bags.  Third, Intervale was kind enough to double our next delivery…you can see where this is going…they also gave us potatoes, and – you guessed it – they gave us twice as much!  I suppose we could have taken care to store them properly to help them last longer, but some of the little buggers are already starting to sprout!

After setting aside the sprouters for the garden, I have been hunting for creative and tasty ways to consume the rest: roasted with rosemary and brussels sprouts; pan fried with asparagus, steak, and eggs; pureed into tasty soup.  Two weeks ago I made enough potato soup to feed a village.  I actually took some to work in a crock pot and fed my co-workers.  Seriously…so, much, potato, soup.

My favorite so far has been an egg white casserole with sweet potato crust.  I found the recipe on a website called Rachel Cookswhich focuses on simple food preparations.  It was my first time using one of her recipes, but if they’re all like this, I’m in!

This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.

Additional recipe note: one of my favorite kitchen tools is the shredding adapter on my food processor.  It takes 5 seconds and cleans just as quick!

I hope you enjoy!  Tell us what tasty veggie mix YOU tried the recipe with in the comments below!

Until next time,

Corrie Austin

Served with avocado and freshly sprouted pea shoots

Egg White Casserole with Sweet Potato* Crust

Ingredients

1 lb sweet potatoes, peeled and shredded

2 Tbsp olive oil

1/4 tsp salt

1/2 tsp ground pepper

16 oz lean turkey sausage (I didn’t add sausage)

1 red bell pepper, diced (I substituted with mushrooms)

3 green onions, thinly sliced (I substituted with a yellow onion)

2 cups freshly packed baby spinach

2 large eggs

10 egg whites

1/3 cup skim milk (I didn’t add milk)

16 oz low-fat cottage cheese (I didn’t add cottage cheese)

1/2 cup shredded cheddar (I substituted with smoked gouda)

*You can also use regular potato (I made one of each!)

Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand – simple and tasty!

Method

Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!)

In a medium bowl, toss shredded potato with olive oil, salt, and pepper.

Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.

Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).

While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste).

In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese.

Stir turkey sausage (or veggie) mixture into eggs until combined.

When crust has finished cooking, pour egg and sausage mixture over crust.

Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).

Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).

Note: don’t cover while cooling, or the steam will make your potatoes mushy!

Posted: 4-1-2018

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Poor potatoes underground,

Never get to look around...

-Jack Prelutsky in Ride a Purple Pelican

"Potato" cannot be said in my house without my husband chanting this poem.  I have been hearing this poem a lot lately, as we are RICH with potatoes...and not intentionally... First, we missed one of our weekly CSA pick-ups (we signed up with Intervale Food Hub-shoot me a note if you want feedback!).  Second, potatoes at the grocery store were buy-one-get-one-free, so I brought home two bags.  Third, Intervale was kind enough to double our next delivery...you can see where this is going...they also gave us potatoes, and - you guessed it - they gave us twice as much!  I suppose we could have taken care to store them properly to help them last longer, but some of the little buggers are already starting to sprout! After setting aside the sprouters for the garden, I have been hunting for creative and tasty ways to consume the rest: roasted with rosemary and brussels sprouts; pan fried with asparagus, steak, and eggs; pureed into tasty soup.  Two weeks ago I made enough potato soup to feed a village.  I actually took some to work in a crock pot and fed my co-workers.  Seriously...so, much, potato, soup. My favorite so far has been an egg white casserole with sweet potato crust.  I found the recipe on a website called Rachel Cookswhich focuses on simple food preparations.  It was my first time using one of her recipes, but if they're all like this, I'm in! This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below. Additional recipe note: one of my favorite kitchen tools is the shredding adapter on my food processor.  It takes 5 seconds and cleans just as quick! I hope you enjoy!  Tell us what tasty veggie mix YOU tried the recipe with in the comments below!

Until next time,

Corrie Austin

[caption id="attachment_4754" align="aligncenter" width="520"] Served with avocado and freshly sprouted pea shoots[/caption]

Egg White Casserole with Sweet Potato* Crust

Ingredients

1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand - simple and tasty!

Method

Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(19) "Poor Poh-tay-toe..." ["post_excerpt"]=> string(203) "With an overabundance of potatoes, I found the perfect recipe for group brunch just in time for Easter! It is easily made with on-hand ingredients and includes lots of substitution options, be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "poor-poh-tay-toe" ["to_ping"]=> string(0) "" ["pinged"]=> string(75) " https://www.rachelcooks.com/2017/02/22/egg-white-casserole-turkey-sausage/" ["post_modified"]=> string(19) "2018-04-01 07:10:06" ["post_modified_gmt"]=> string(19) "2018-04-01 11:10:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4757" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#373 (24) { ["ID"]=> int(4757) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-04-01 07:05:28" ["post_date_gmt"]=> string(19) "2018-04-01 11:05:28" ["post_content"]=> string(6880) "

Poor potatoes underground,

Never get to look around...

-Jack Prelutsky in Ride a Purple Pelican

"Potato" cannot be said in my house without my husband chanting this poem.  I have been hearing this poem a lot lately, as we are RICH with potatoes...and not intentionally... First, we missed one of our weekly CSA pick-ups (we signed up with Intervale Food Hub-shoot me a note if you want feedback!).  Second, potatoes at the grocery store were buy-one-get-one-free, so I brought home two bags.  Third, Intervale was kind enough to double our next delivery...you can see where this is going...they also gave us potatoes, and - you guessed it - they gave us twice as much!  I suppose we could have taken care to store them properly to help them last longer, but some of the little buggers are already starting to sprout! After setting aside the sprouters for the garden, I have been hunting for creative and tasty ways to consume the rest: roasted with rosemary and brussels sprouts; pan fried with asparagus, steak, and eggs; pureed into tasty soup.  Two weeks ago I made enough potato soup to feed a village.  I actually took some to work in a crock pot and fed my co-workers.  Seriously...so, much, potato, soup. My favorite so far has been an egg white casserole with sweet potato crust.  I found the recipe on a website called Rachel Cookswhich focuses on simple food preparations.  It was my first time using one of her recipes, but if they're all like this, I'm in! This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below. Additional recipe note: one of my favorite kitchen tools is the shredding adapter on my food processor.  It takes 5 seconds and cleans just as quick! I hope you enjoy!  Tell us what tasty veggie mix YOU tried the recipe with in the comments below!

Until next time,

Corrie Austin

[caption id="attachment_4754" align="aligncenter" width="520"] Served with avocado and freshly sprouted pea shoots[/caption]

Egg White Casserole with Sweet Potato* Crust

Ingredients

1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand - simple and tasty!

Method

Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(19) "Poor Poh-tay-toe..." ["post_excerpt"]=> string(203) "With an overabundance of potatoes, I found the perfect recipe for group brunch just in time for Easter! It is easily made with on-hand ingredients and includes lots of substitution options, be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "poor-poh-tay-toe" ["to_ping"]=> string(0) "" ["pinged"]=> string(75) " https://www.rachelcooks.com/2017/02/22/egg-white-casserole-turkey-sausage/" ["post_modified"]=> string(19) "2018-04-01 07:10:06" ["post_modified_gmt"]=> string(19) "2018-04-01 11:10:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4757" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Post)#373 (24) { ["ID"]=> int(4757) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-04-01 07:05:28" ["post_date_gmt"]=> string(19) "2018-04-01 11:05:28" ["post_content"]=> string(6880) "

Poor potatoes underground,

Never get to look around...

-Jack Prelutsky in Ride a Purple Pelican

"Potato" cannot be said in my house without my husband chanting this poem.  I have been hearing this poem a lot lately, as we are RICH with potatoes...and not intentionally... First, we missed one of our weekly CSA pick-ups (we signed up with Intervale Food Hub-shoot me a note if you want feedback!).  Second, potatoes at the grocery store were buy-one-get-one-free, so I brought home two bags.  Third, Intervale was kind enough to double our next delivery...you can see where this is going...they also gave us potatoes, and - you guessed it - they gave us twice as much!  I suppose we could have taken care to store them properly to help them last longer, but some of the little buggers are already starting to sprout! After setting aside the sprouters for the garden, I have been hunting for creative and tasty ways to consume the rest: roasted with rosemary and brussels sprouts; pan fried with asparagus, steak, and eggs; pureed into tasty soup.  Two weeks ago I made enough potato soup to feed a village.  I actually took some to work in a crock pot and fed my co-workers.  Seriously...so, much, potato, soup. My favorite so far has been an egg white casserole with sweet potato crust.  I found the recipe on a website called Rachel Cookswhich focuses on simple food preparations.  It was my first time using one of her recipes, but if they're all like this, I'm in! This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below. Additional recipe note: one of my favorite kitchen tools is the shredding adapter on my food processor.  It takes 5 seconds and cleans just as quick! I hope you enjoy!  Tell us what tasty veggie mix YOU tried the recipe with in the comments below!

Until next time,

Corrie Austin

[caption id="attachment_4754" align="aligncenter" width="520"] Served with avocado and freshly sprouted pea shoots[/caption]

Egg White Casserole with Sweet Potato* Crust

Ingredients

1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand - simple and tasty!

Method

Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(19) "Poor Poh-tay-toe..." ["post_excerpt"]=> string(203) "With an overabundance of potatoes, I found the perfect recipe for group brunch just in time for Easter! It is easily made with on-hand ingredients and includes lots of substitution options, be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "poor-poh-tay-toe" ["to_ping"]=> string(0) "" ["pinged"]=> string(75) " https://www.rachelcooks.com/2017/02/22/egg-white-casserole-turkey-sausage/" ["post_modified"]=> string(19) "2018-04-01 07:10:06" ["post_modified_gmt"]=> string(19) "2018-04-01 11:10:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4757" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object_id"]=> int(4757) }
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2 responses to “Poor Poh-tay-toe…”

  1. Kellie Kutkey says:

    How about twice baked? They can freeze, which makes them good for a grab n go lunch 👍
    I love them because you can make the filling using any add-ins you want.
    (Your pictures are beautiful, BTW)
    ❤️

    • Corrie Austin says:

      I don’t think I have ever made twice baked potatoes…I wonder how they work with the little potatoes?

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