I am planning to have my sister and her husband over for this care-free dinner.-Mike
Serves 4
Preheat the oven to 400F (200C)
A. Baked Potatoes:
4 baking (russet) organic potatoes
2 tsp. (10 ml) olive oil
1. Coat the potatoes with oil.
2. Pick each potato with a few times with a knife.
3. Set aside and cook with the beans
1. Coat the potatoes with oil.
2. Pick each potato with a few times with a knife.
3. Set aside and cook with the beans
B. Baked Beans:
2 Tbs. (30 ml) olive oil
2 finely diced onions
1 (28-ounce)(795 g) can crushed organic tomatoes
1 (5.5-ounce) (155 g) organic tomato paste
⅓ cup (80 ml) white vinegar
1 Tbs. (15 ml) organic each: molasses and maple syrup
black pepper to taste
pinch or two ground nutmeg
4 cups (910 g) cooked organic white kidney beans (cannelloni beans)
1. In a pot, heat the oil over medium heat.
2. Add onions and sauté until beginning to brown, about 15 minutes.
3. Remove from the heat.
4. Add the remaining ingredients except the beans, whisk.
5. Mix in the beans. Transfer to an ovenproof dish. Cover and add to the bottom rack of the oven and potatoes on the top rack.
6. Cook 60-90 minutes, until the potatoes are tender when pierced with a knife and the beans are bubbling.
1. In a pot, heat the oil over medium heat.
2. Add onions and sauté until beginning to brown, about 15 minutes.
3. Remove from the heat.
4. Add the remaining ingredients except the beans, whisk.
5. Mix in the beans. Transfer to an ovenproof dish. Cover and add to the bottom rack of the oven and potatoes on the top rack.
6. Cook 60-90 minutes, until the potatoes are tender when pierced with a knife and the beans are bubbling.
C. The Works: have fun, some suggestions (adjust for gluten-free and dairy-free products)
I.
- organic: sour cream, plain yogurt, or cottage cheese
- grated cheese(s)
- sliced scallions
- smoked paprika
- chopped chives
- caramelized onions
- sautéed mushrooms
- tzatziki
II.
- garlic oil (cook sliced garlic in olive oil until golden brown; add chopped parsley; drizzle over potatoes)
- gravy and cheese (sauté in butter, flour and minced onion; whisk organic beef or vegetable broth and Worcestershire sauce; simmer until thick)
- mushroom gravy (use the "gravy and cheese") + diced mushrooms
- guacamole (mashed avocados, lime juice, diced red onion, chopped cilantro, and minced jalapeño)
- bruschetta (diced organic tomatoes, diced mozzarella, olive oil, red wine vinegar, and chopped basil)
- creamed spinach (sauté chopped shallots in butter; add flour and cook 2 minutes; add spinach, some plain yogurt or half-and-half, some nutmeg; cook 5 minutes)
- smoked salmon (soft cream cheese, chopped smoked salmon, capers and minced red onions
- cilantro-lime (sour cream or plain yogurt, zest and juice organic lime, chopped cilantro, black pepper
- roasted vegetables (toss diced: carrots, parsnips, butternut squash, shallots with olive oil; roast 20 minutes at 400F/200C
D. Serving:
- Set out the beans and "the works" on a table.
- Have each person fill their own potato.
- Serve with soup and salad.
