Burnaby Community Kitchens

  Hasselback Potatoes These hasselback potatoes are thinly sliced potatoes that are roasted to golden brown perfection, then topped with cheese, bacon, sour cream and green onions. An easy yet impressive side dish that pairs perfectly with chicken and beef!  Prep Time15  minutes  Cook Time1  hour  Total Time1  hour  15  minutes  Servings  Calories402 kcal  Author Sara Welch INGREDIENTS 6 Russet potatoes 1/4 cup olive oil 1/4 cup butter melted salt and pepper to taste 8 slices thin cut cheddar cheese cut into 1 inch squares 4 slices bacon cooked and crumbled (optional) 1/3 cup sour cream 2 tablespoons green onions cooking spray (optional) INSTRUCTIONS Preheat the oven to 450 degrees F. Line a sheet pan with foil, then coat the foil with                               .  ...

Yummy chowder from Tina! printer-friendly recipe Ingredients 2 slices bacon 1 med. Onion 2 med. Potatoes 2 stalks celery Dash tabasco sauce Dash Worchester sauce 1 pint clams 1 c. milk 1 c. cream 2 tbsp. butter or margarine Directions Chop bacon, cook. Toss into chopped onion. Cook 5 minutes. Pare and chop potatoes into cubes, add to onion mixtures along with salt and pepper, celery, Worcestershire sauce and ½ cup of water (and butter). Cook 10 minutes. In the meantime, drain clams, save clam liquid and chop clams coarsely. Add milk and cream, clams, clam liquid, and butter/margarine to chowder and cook 3 minutes. Don’t boil.

All in one salmon and fresh vegetables and potatoes in the oven.  https://www.lecremedelacrumb.com/sheet-pan-salmon-asparagus-potatoes/

Lemon Greek Potatoes  printer-friendly recipe   Prep time 10 mins Cook time 40 mins Total time 50 mins   These roasted lemon greek potatoes are fast to make and use simple ingredients like Lemon, Potatoes, greek seasoning, broth, and oil. These roasted greek potatoes are naturally vegan, gluten-free, and dairy-free! A perfect side dish to share with anyone, especially those with allergies or dietary choices. Author:  The Edgy Veg Recipe type:  Side-Dish Cuisine:  Greek, Vegan Serves:  4 Ingredients ¼ cup  olive oil ¼ cup  lemon juice ¼ cup  vegetable  or  no-chicken broth 1 tbsp  dried oregano 1 tbsp  rosemary ½ tsp  black pepper 2lbs  potatoes , wash well, cut into wedges or halved 1 tsp  salt  + extra to taste 5  garlic  cloves, minced Instructions Preheat your oven to 425F. In a lipped baking tray or roasting pan, add and combine olive oil, lemon juice, broth, oregano rosemary, and pep...

yield: 12 – 5 cm latkes Everyone loves latkes!  This is adapted from Melissa Clark’s recipe from the New York Times. Ingredients: 2 large Russet potatoes (about 1 lb.) 1 large onion (about ½ lb.) 2 large eggs ½ cup all-purpose flour 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon black pepper Vegetable oil for frying or baking Instructions: Scrub the potatoes and leave the skin on.  Grate potatoes and onions.  Transfer the mixture to a clean dish towel and squeeze out as much of the liquid as possible.  Some people use a salad spinner to get the liquid out. Put grated potatoes and onions into a large bowl.  Add eggs, flour, salt, baking powder, and pepper.  Mix until the flour is absorbed. Option 1: Fry the latkes Pour ¼ inch of oil into a pot.  Heat over medium-high heat.   Cook in batches; drop heaping tablespoons of the batter into the hot oil. When the edges are brown and crispy, flip. Cook until the second side is...

yield: about 10 cups Scrub the potatoes well and leave the skin on.  This is an easy and delicious soup – perfect for cold days! Ingredients: 1 large onion, diced 2-3 ribs celery, diced ¼ cup butter or cooking oil 5 cups cubed potatoes 3 cups water 3 cups milk Salt and pepper to taste ¼ cup all-purpose flour 2-4 cups shredded cheese   (Cheddar is delicious!) Cooked ham or bacon bits (optional) Chopped green onion (optional) Directions: In a large pot, saute the onion and celery in butter or oil for five minutes.   Add the potatoes and water.  Bring to a boil. Reduce heat.  Cover and simmer for about 15 minutes or until potatoes are tender. Divide milk: add 2 cups of milk into the soup, then stir remaining 1 cup of milk with ¼ cup flour until it is smooth.   Bring soup to a boil.  Stir for 2 minutes until it has thickened.  Reduce heat. Add salt and pepper to taste. Add the grated cheese (and ham/bacon if you wish). Ladle in...

serves 8 This is a simple and inexpensive dish to make.  You can use a microwave oven to quickly precook the potatoes. Ingredients: 4 large russet potatoes 2 cans tuna, drained ¾+ cup mayonnaise Salt and pepper to taste ¾ cup grated cheese  Optional: cooked bacon bits mustard   pickles or pickled peppers, chopped Kimchi, chopped Celery, chopped finely green onion, sliced  parsley, chopped sprinkle of paprika Directions: Scrub potatoes to clean the skin. Prick with a fork.  Put on a plate and microwave for five minutes on full power. Turn potatoes over and microwave for five more minutes. (Alternately, you can bake potatoes on a baking sheet/pan at 400° F for around 45 minutes.) Cut cooked potatoes in half lengthwise. Scoop out the potato insides/pulp , leaving a thin potato “shell”. In a bowl, mash the potato insides.  Stir in the drained tuna, mayonnaise, salt and pepper as needed.  Mix in any of the optional items of your choice to create y...

serves 6 You can vary this dish by using different types of potatoes. Ingredients: 2 lb. (1 kg) potatoes , diced 2 cups canned white beans, drained and rinsed ½ cup milk or cream ¼ cup butter (or to taste)  Salt and pepper to taste Directions: Cover the potatoes with water in a large pot and bring to a boil. Cook for about 15 minutes Drain and add the beans, milk, butter, salt and pepper. Mash with a potato masher until it’s as smooth as you like. Enjoy! Notes: It’s time-saving to leave the potato skin on when you make this dish.  Peel only if you wish. Russet potatoes are the ones that look “dusty”.   They will soak up more butter and milk than other types of potatoes (e.g Yukon Gold that naturally taste buttery.) Canned beans mash more easily than simmered dry beans.  If you want to cook your own beans, add a clove of garlic to the water and overcook them so they will mash easily by hand.  You can also use a food processor to mash them. Substitute oliv...

During Hanukkah, the Jewish eight-day Festival of Lights, foods fried in oil are featured prominently at family meals.  Try making these latkes! Ingredients:  2 cups grated raw potatoes, drained well 2 eggs 1 teaspoon baking power 1 ½ teaspoon salt 1 Tablespoon all-purpose flour 1 small onion, grated (optional) Vegetable oil for frying Serve with: Sour cream, cinnamon sugar, or apple sauce Directions: Stir all ingredients together (except oil). Heat ¼ inch of oil in a large fry pan. Drop potato mixture from a spoon into hot oil and fry until crisp on both sides, turning only once. After frying, drain on paper towel to remove excess oil. Serve immediately with sour cream, a mixture of cinnamon and sugar, or apple sauce. Enjoy! Notes: You may use a food processor to grate the potatoes and chop onion, and to mix all the ingredients together. These latkes freeze well. To reheat, place frozen latkes on a wire rack set on top of a baking sheet (pan).  Heat in oven at 400° F unt...