Han’s “Dice”-d Potatoes - Recipe Inspired by : A Star Wars Story#Foodieextravaganza

Han’s “Dice”-d Potatoes were inspired by Han’s lucky dice. Not only are they themed but they are also an easy, delicious, a healthier replacement for traditional French fries and the best part it that these are not fried at all! These can be perfectly paired with Millennium Falcon Burgers!

Han's later while escaping his home world of Corellia, gave the pair of dice to Qi'ra as a symbol of good luck, only for her to be captured by Moloch, taking the pair of dice with her.

Ingredients
2 Medium Potatoes - cut into large cubes/ diced
2 Tablespoons Olive Oil
½ Teaspoon Homemade Garlic Salt
1/8 Teaspoon Onion Powder
1/8 Teaspoon Paprika Powder
½ Teaspoon Black Pepper Powder 
½ Teaspoon Sugar  
Method 

Bring a large saucepan of water to a boil with ½ teaspoon salt .
Add diced potato cubes.
Cook for until just fork tender. (Do not overcook them)
Drain and allow to cool slightly.
In a large bowl, add potatoes, oil, and rest of the seasonings, toss them well to coat in the seasonings.
Spray a air fryer grill basket with cooking spray.
Add potatoes to grill basket.

Cook at 200°C for 10 - 12 minutes. Then , shake the basket to , tossing occasionally so they don’t burn after every 5 minutes. 

Let them continue to cook until golden brown and crispy.

Taste for salt, sprinkle a dash if necessary, on the potatoes and serve with Millennium Falcon Burgers.

Labels: Foodie Extravaganza Party, Potato, Side Dish, Air Fryer, Homemade, Garlic Salt

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Posting day for #FoodieExtravaganza is always the first Wednesday of the month.    

• Baked Lightsaber Churros by The Spiffy Cookie
• Blue Milk Cocktail by A Day in the Life on the Farm
  
• Galaxy’s Edge Inspired Blue Milk by Tara’s Multicultural Table
• Han’s “Dice”-d Potatoes by Sneha’s Recipe
  
• Homemade Cheese Cracker TIE Fighters by Food Lust People Love
• Millennium Falcon Peanut Butter Cups by Culinary Adventures with Camilla

Loaded Veggie & Potato Soup In a Bread Bowl#SoupSwappers

If you love flavorful soups then you’ll definitely want to try this one. Soups are always good but with the potatoes and creamy cheesy consistency, this soup is too good to be true and delicious!

Ingredients 
1 Cube Veg Seasoning
1 Large Carrot - peeled & diced
2 Medium Potatoes - peeled & cubed into small pieces
1 Small Onion - chopped
1 Head Broccoli washed and diced small
1½  Cup Water
1 Tablespoon Butter
1 Tablespoon Homemade Soup Mix
500Ml Milk
Shredded Cheddar Cheese - as required
Salt To Taste
½ Teaspoon Minced Garlic
½ Teaspoon Lemon pepper powder

Method

In a pressure pan add half the water, vegetable cube, carrots, potatoes, broccoli and onion. Bring to a boil, cover and take two whistles on high flame. Let the cooker cool.

To Make The Bread Bowl

Take a crusty round bread, slice the top a little, then scoop the center to make a well. Bread bowl is ready.

In a large sauce pan/pot melt butter, add the onion and garlic cook for a minute. Whisk in the soup mix and cook for another minute (or until golden brown). Add in milk and whisk till until the sauce starts to thicken. Add in the veggies and all the stock, bring this to a boil, stirring it gently. Let it simmer for 2 minutes on low flame. Now add the cheese and stir until it is all melted. Add lemon pepper powder and taste for salt (add salt only after tasting). Make it a thinner consistency add a little more milk accordingly (since the bread will absorb most of the soup liquid). 

Serve warm in a bread bowl with a generous sprinkle of cheddar cheese.

My Notes

Serve more soup ( in a seperate bowl) when you are ready to serve, since the bread will absorb most of the liquid. By the time I took pics the soup had been absorbed by the bread.

Labels: Soup, Vegetarian, Mixed Veggies, Potato, Cheese, Homemade Soup Mix, Bread Bowl, Soup Swappers, International Cuisine, Main Course, American

Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group, today we are making Potato Soups.    

• A Day in the Life on the Farm: Creamy Potato Soup 
• Magical Ingredients: Easy Cabbage and Potato Soup 
• Sneha’s Recipe: Loaded Veggie & Potato Soup In a Bread Bowl 
• Karen’s Kitchen Stories : Scandinavian-Style Fish and Potato Soup

Cheeseburger Soup For One#SoupSwappers

This Cheeseburger soup is the ultimate elegant and comforting soup. Full of flavors, beef mince and cheese, an all in one creamy pot of soup, which you will relish and want more! I had this a meal it's filling and satisfying.

Serves One
Ingredients
150 Grams Beef Mince
1 Small Carrot - sliced
¼ Cup Celery - thinly sliced
¼ Cup Onions - finely diced
½ Teaspoon Dried Basil
½ Teaspoon Dried Parsley
Salt & Black pepper powder to taste
1½ Cups Chicken/Beef Broth
1 Small Potato - diced
½ Tablespoon Butter
1 Tablespoon All Purpose Flour
½ Cup Whole Milk
50 Grams Cheddar Cheese- cut into small cubes
¼ Cup Sour Cream

Method

In a large soup pot, over medium-high heat, add a teaspoon of butter, beef mince, carrots, celery, onion, basil, parsley, salt, and pepper, sauté till the beef mince turns pink to white.
Add the broth and chopped potatoes. Bring to a boil and then cover with a lid, reduce the flame to low, let simmer until potatoes are tender.

While soup is simmering prepare the roux. Melt ½ tablespoon Butter in a small saucepan over medium heat. Once melted, add flour and whisk continually for a minute. While whisking, slowly add the milk. Whisk together until combined. Let it cook, while stirring frequently, until it is thickened.

When soup is done simmering, add the roux into the soup pot along with the cheese. Stir together until cheese is melted. Switch off the flame stir in the sour cream, mix.

Enjoy this with any crusty bread or rolls to sop up all the creamy cheesy soup!! 
Labels: Cheese, Potato, Celery, Carrot, Beef, Mince, Soup, Soup Swappers, Main course, Appetizer, International Cuisine, Serves One 

Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group chose the theme Elegant Soup for December 2021.  

Take a look wonderful Cheesy soups being shared today. If you love soups please join our Soup Saturday Swappers where we take turns choosing themes/ingredients to create soups/stews each month. Just comment below with your blog name and email so I can send you an invitation to the group.  

• Sneha’s Recipe: Cheeseburger Soup for One 
• A Day in the Life on the Farm: Creamy Leek Soup with Shoestring Potatoes 
• Making Miracles: French Onion Potato Soup 
• Karen’s Kitchen Stories: Leek and Celery Root Soup 
• Pandemonium Noshery: Pear and Blue Cheese Soup 
• Palatable Pastime: Shrimp in Tomato Saffron Broth

Tepsi Baytinjan#EattheWorld

Tepsi Baytinjan, a very popular Iraqi casserole dish, usually served with rice. The main ingredient of the dish is aubergine/brinjal/eggplant (baytinjan translated means aubergine/brinjal/eggplant). Similar to moussaka, the dish consists of layers of vegetables and meat, covered in a sauce and baked.
Join us in Eat the World..as we celebrate Christmas - Secret Santa party, wherein we are asked to make a recipe of that blog of any recipe post with #EattheWorld. 

I am given Wendy of A Day in the Life on the Farm and I have chosen Tepsi Baytinjan. 

Check the above link for the original recipe.  I have made just two minor changes in the recipe- added curry powder to the meatballs and other is that I rolled the meatballs in the eggplant slice. I took a small size dish -6" square dish it was small for the quantity, while baking the sauce spilled over so take a 7" dish for baking for this much quantity. You can used lamb or mutton mince to make this dish.

Serves 3 - 4
Ingredients
1 Medium Eggplant- sliced into thin slices
1 Medium Onion - sliced
2 Medium Tomatoes - sliced
3 + 3 Cloves Garlic - minced
250 Grams Beef mince
1/2 Teaspoon Curry Powder
1 Medium Potato - sliced into roundles
Olive oil as required
Salt & Black pepper - to taste
250 Ml Tomato Sauce 
Method

Grease a 7 inch deep baking dish and set aside. 

Heat about 2 Tablespoons of olive oil in a skillet over med high heat. Season the eggplant with salt and pepper. Brown on both sides in the skillet.
Season the potato slices with salt and pepper and brown in the same skillet on each side until golden but not necessarily cooked through.
Place the onion into the skillet and cook until softened and browned. Layer over the potatoes. Layer the tomato slices over the top.
Mix the remaining garlic, curry powder, salt and pepper into the minced beef. Form into meatballs 1-2" oval shaped. Add more oil to the same skillet and brown the meatballs all over.

Lay a eggplant slice and place a meatball in it. 

Roll it until the meatball is covered.

Combine half of the garlic with the tomato sauce and pour over the casserole.

Pour the sauce over it and garnish with parsley.

Baked it in a preheated at 180°C, for about 35-45 minutes.

Serve over steamed rice.

Labels: Casserole, Meatball, Eggplant, Potato, Baked, Eat the World, Iraq, International Cuisine 


Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.  This month it's secret Santa wherein we can choose any dish by the blog assigned to us.

Check out all the wonderful recipe exchanges as we celebrate the Holidays. Everybody picked a fellow Eat the World member in secret and was asked to make a recipe from any past ETW posts. Share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Ottolenghi’s Burnt Eggplant Salad 

Evelyne at Cultureatz: Gromperekichelcher: Potato Fritters from Luxembourg 

Sneha’s Recipe: Baytinjan 

A Day in the Life on the Farm: Hadgi Badah iraqi cardamom cookies 

Culinary Adventures with Cam: Iraqi Lamb Stew

Baked Potatoes With Butter & Goat Cheese Filling#SundayFunday

To produce baked potatoes with an even fluffy interior, the ideal doneness temperature: when a thermometer inserted in the center should be 205 degrees. To season the skin, I placed the potatoes in salty brine water solution before baking. Then the skin is crisped by brushing it with vegetable oil, once the potatoes are cooked through and then baking the potatoes for an additional 12 minutes. 

This method and the filling I seen On American Test Kitchen, loved the idea and followed this method, loved the final taste and texture of the potatoes. Fresh chopped parsley and extra light olive oil enhances the flavors of the goat cheese in this topping.
Serves 4
Ingredients
4 Large Potatoes - unpeeled, each lightly pricked with fork
2 Tablespoons Sea Salt
1 Cup Water
1 Tablespoon Vegetable Oil
For The Filling
¾ Cup Grated Goat Cheese
¼ Teaspoon Black Pepper powder
1 Tablespoon Heaped Chopped Parsley
4 Small Cubes Frozen Salted Butter
2 Tablespoon Extra Light Olive Oil

Method

Preheat the oven to 210°C . Adjust oven rack to middle position.

Scrub the potatoes well and prick them with a fork.
Dissolve 2 tablespoons sea salt in a cup of water in large bowl. Place potatoes in bowl and let it sit in the brine for at least 30 minutes.
Transfer potatoes to wire rack set in a baking tray and bake for 50 minutes. Check the temperature when a thermometer inserted in the center should be 205 degrees, it's done.

Then brush the potatoes with oil on all sides and again place the tray in the oven and bake for an additional 12 minutes so that the skin get crisp.
In the meanwhile let's prepare the filling

Mix all the filling ingredients together. Keep aside.

Remove potatoes from oven and immediately using paring knife, make a slit, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. 

Place a cube of frozen butter and with a spoon 

place the filling into the slit, pushing it with a spoon to get as much as filling you can in it. 

Serve immediately in individual serving plates. 

Enjoy this buttery goat cheese filling baked potatoes, simply delicious and out of the world
Labels: Baked, Potato, Goat Cheese, Parsley, Butter, Stuffed Potato, Vegetarian, Appetizer, Sunday Funday, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• Bacon-wrapped Loaded Baked Potatoes from Food Lust People Love
• Baked Potatoes With Butter & Goat Cheese Filling from Sneha’s Recipe
• Cheesy Shrimp-Stuffed Twice-Baked Potatoes from Making Miracles
• Crock Pot Loaded Baked Potatoes from Karen’s Kitchen Stories
• Leftover Turkey and Gravy Stuffed Potato from A Day in the Life on the Farm
• Thanksgiving Dinner Twice Baked Potatoes from Amy’s Cooking Adventures

Crispy Spicy Smashed Potatoes#BakingBloggers

These guys are super crunchy on the outside, light and fluffy in the middle, and are so flavorful with the combo of spices and hot sauce. 

Once you start eating these potatoes, you'll never be able to stop at one.

Ingredients
1 Kg Small Potatoes or Baby Potatoes - I used red and white
1 Tablespoon + 2 Teaspoons Salt
4 Tablespoons Olive oil
4 Tablespoon Hot sauce
2 Teaspoons Smoked Paprika
2 Teaspoons Garlic powder
2 Teaspoons Fresh Thyme leaves
Black pepper to taste
Chopped fresh coriander
Method

Wash and scrub the potatoes well.

Bring a large pot of water to the boil and season with a tablespoon of salt. Add in potatoes and cook for until fork tender. Allow to slightly cool.
In the meantime preheat oven to 200°C and line a baking tray with parchment paper.

Onto the prepared baking tray, drizzle evenly half the olive oil, hot sauce, smoked paprika, garlic powder, thyme, a teaspoon salt, black pepper, thyme & coriander leaves . 

Arrange potatoes on baking tray, and use a potato masher/bottom of a glass to gently crush the potatoes. 

Season the tops of the crushed potatoes with remaining olive oil, hot sauce, smoked paprika, garlic powder, salt & pepper.

Sprinkle thyme and coriander leaves. 

Place in preheated oven and bake for 15 minutes. 

Remove from oven, and flip over each potato. Return to oven and bake for an additional 15 minutes. 

Garnish with fresh chopped coriander before serving. 

Enjoy!!
Labels: Potato, Baked, Starters, Baking Bloggers, Healthy, International Cuisine, Vegan, Gluten free 

Baking Bloggers: Potatoes of all Kinds

Aloo Channa Paneer Pie by Magical Ingredients
Crispy Spicy Smashed Potatoes by Sneha’s Recipe
Curry Kissed Tater Tots by Culinary Adventures with Camilla
Ham and Broccoli Stuffed Potatoes by A Day in the Life on the Farm
Stuffed Fingerling Potatoes by Sid’s Sea Palm Cooking
Sweet Potato Oatmeal Cookies by Palatable Pastime