Creamy White Bean and Vegetable Mash

I found this recipe in the most recent Whole Living magazine in an article about healthy Thanksgiving sides. Anything that uses white beans to up the creaminess ante is good in my book. And not that I was looking for any of these things, but this recipe is vegan, vegetarian and okay for those with special diets or allergies. Its also delicious.

Creamy White Bean and Vegetable Mash
Serves 6

2 T olive oil, plus more for drizzling
1 onion, chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
2 lb Yukon gold potatoes, peeled and sliced into 1-inch cubes
2 cups cooked white beans (1 16 oz can)
Coarse salt & pepper

Heat oil in pan over medium heat. Cook onion, celery and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender. Drain, reserving 1 cup of liquid.

Mash vegetables, adding reserved water to get the consistency you want. Season with salt and pepper, drizzle with oil before serving.

This recipe is as delicious as regular mashed potatoes, but without the extra butter and milk. I dare say its actually more flavorful because of the first step. I used my immersion blender, which I'm sure added to the creamy consistency factor. It tasted like a side dish in a nice restaurant.

For those who care, the nutrition is pretty good too. One serving has 206 calories, 5 g fat (1g saturated), 0 cholesterol, 41 g carbs, 316 mg sodium, 9 g protein, 8 g fiber.

Dilled Potato and Pickled Cucumber Salad

Found this recipe via Smitten Kitchen, but its originally from Bon Appetit. Yum! So good. Two things I did different: only had white wine vinegar on hand, used one regular cucumber instead of two hothouses.

Dilled Potato and Pickled Cucumber Salad
6 T distilled white vinegar
4 t coarse kosher salt
2 1-pound English hothouse cucumbers, very thinly sliced
1/2 C plus 3 T chopped fresh dill
3 1/4 pounds Yukon Gold potatoes (about 10 medium), unpeeled
Additional coarse kosher salt
1 C very thinly sliced white onion
8 radishes, trimmed, thinly sliced
3/4 C mayonnaise
Small radishes with green tops

Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)

Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

Hashbrown Cakes

Some of my favorite recipes from cooking magazines are the little side bar ideas with just a few ingredients or an article about how to use an everyday ingredient. This recipe is from the April issue of Cooking Light.

Hashbrown Cakes
1 1/2 C shredded ham
1/2 C chopped green onions
2 1/2 T all-purpose flour
1/4 t salt
1 20 oz bag hashbrowns*
2 large eggs, lightly beaten

Combine ham, onions, flour, salt and potatoes. Add eggs and mix well. Heat non-stick skillet over medium heat with 1 T canola oil. Scoop mixture by 1/4 C spoonfuls into skillet, flatten slightly and cook 5 minutes on each side until browned.

This recipe made enough for two meals. I cooked up a couple of cakes as part of our breakfast, then froze the rest in patties for use another time.

*I hate buying bags of stuff like that when I can just as easily prepare the potatoes myself. I boiled 6 russet potatoes (of varying sizes, not the big huge ones) until they were cooked through. I let them cool a little (I was pressed on time and would have rather they cooled completely, but hey) then shredded them skin on into the bowl.