Papas Chorreadas (Creamy Potatoes) Recipe
With all of the extra food that I bought and made last week, between the deals on organic dairy and some extra seasonal produce that I bought, I decided not to go shopping this week, but instead work on using up everything that I have on hand.
Every once in a while, I find this to be such a helpful activity, in forcing me to get resourceful and creative with what I have, learning to make substitutions in recipes, trying out new recipes, and just cleaning out my fridge in general. Here’s what I came up with:
Monday: Quiche with canned salmon, peppers, and kale (I use the standard Better Homes and Gardens recipe, and just tweak it depending on what I have on hand), plus a leafy salad.
Tuesday: Pasta Melanzana (I need to use up an eggplant, and I will use kale instead of spinach, because that’s what I have) with broccoli salad.
Wednesday: At a church event.
Thursday: Breaded whitefish (I’m using frozen cod) and Papas Chorreadas (this recipe was recycled from last week, as we ended up having a leftovers night)
Friday: Borscht (a friend made this for me recently, my first time trying it, and I actually really loved it- if you’ve never tried it, it is a Eastern European soup made with beets), homemade bread
Saturday: Beef stew with potatoes, carrots, onions and celery (this will use up leftover rib meat- oh, I suppose it’s moose stew then, not beef stew!) and Yorkshire pudding (just for my hubby)
Sunday: Scotch broth (using ground turkey instead of lamb, because that’s what I have) and a salad and bread.
Papas Chorreadas Recipe
- 1/2 cup onions diced
- 6 green onions chopped
- 5 to matoes diced
- 1/2 cup cream
- 1 tsp. cilantro
- 1/2 tsp. dried oregano
- pinch of cumin
- 1/2 tsp. salt and black pepper to taste
- 1 cup grated cheese any kind works
- Fry in butter/oil: onions, green onions, and tomatoes.
- Turn down heat and add cream, cilantro, oregano, cumin and salt/pepper. Stir until combined.
- Add cheese.
- Pour sauce over boiled potatoes. I like to use a mixture of regular potatoes and sweet potatoes or yams. I chop them in larger chunks and boil til soft.
Your menu looks delicious. I remember the first time I had borscht —a friend of mine made it and she served it with potato pancakes. The recipes were from Dr. Dean Ornish. So goood! I hope you enjoy it this week.
Let me just say that all these wonderful recipes and menu plans of yours are almost making me wish I hadn’t stocked the freezer so well. I’m defnitely looking forward to trying some of these recipes.
Great menu! The pasta dish looks yummy!
Looks like a yummy week.
We love Yorkshire pudding around here 🙂
Don’t you LOVE those weeks when you don’t need to grocery shop? Last week we did that too. Your menu sounds really delicious.
I have been wanting to make Yorkshire pudding, do you use the NT recipe?
Great menu! I might have to try that borsct recipe when beets come in this summer at our CSA!
I made the Spud Soup last night and it was a big hit! Thanks for the recipe!
Bella, potato pancakes sounds so yummy!
Fullheart, I’m so glad you did all that freezing! 🙂 But maybe you can enjoy a bit more experimental and involved cooking before baby arrives?
Thanks Cyndi, Kelly, and Stacy!
Yes, Rain, I love those weeks!
Kimi, I am planning to try the NT yorkshire recipe for the first time. I’ll let you know how it goes!
Erica, you’re welcome- so glad you enjoyed it!