I haven’t tried it, but I bet it would work. I also think cashew butter (if you can have it) or pumpkin seed butter would be good to try.
Need some inspiration! What have you cooked lately that is simple and delicious!
I made this a couple of nights ago. Dh really liked it.
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I love doing sheet pan dinners. I’d like these flavor profiles. Unfortunately H doesn’t! He won’t do chickpeas either - they are key in this recipe!
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Oh, darn
Bummer! I consider myself so lucky. My husband wouldn’t eat only a small number of things: peanut butter, chocolate cake (he says flour ruins chocolate), and certain spicy foods (allergic reaction). He eats cabbage, beets, beans, basically all sorts of vegetables, and especially mushrooms - they make him jump with joy! Every restaurant we go, we have to try everything with mushrooms they have on the menu.
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Looks easy and yummy! Bookmarked.
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Love quick and easy! This one could probably be done as a sheet pan dinner as well adding the cheese late in the process.
And you could change out the veggies. My H eats like a child. No broccoli, no spinach. But would do green beans and mushrooms!
That doesn’t mean I don’t do those things for myself. And have for 45 years!
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That’s the beauty of sheet pan dinners – you don’t need a recipe, just use whatever you like/have on hand.
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My wife and I recently returned from a trip to the Netherlands. One of the things that we did in Amsterdam was to go on a food tour, where at one stop we were served a dish called hutspot, which is a Dutch comfort food consisting of boiled potatoes mashed with carrots and onions, and usually served with a cooked meat and/or gravy. It was great!
After some internet sleuthing, I found a recipe that approximates what we were served (slightly modified by me). Here it is:
HUTSPOT (Dutch Mashed Potatoes, Onions, and Carrots)
(4-6 servings)
Ingredients:
2½ lbs. potatoes: peeled, cut into 1-inch pieces
½ lb. carrots: peeled, diced
1 med. yellow/white onion: peeled, diced
2 Tbsp. sour cream
4 Tbsp. unsalted butter
½ tsp. dried rosemary
Salt and ground black pepper: to taste
Directions:
(1) Place the potatoes, carrots, and onions in a large pot; cover with water. Bring to a boil over high heat, then lower the heat to a simmer. Add the rosemary, and cook until the potatoes and carrots are tender (about 25-30 minutes).
(2) Turn off the heat. Drain the mixture, then return the pot to the stove or counter.
(3) Briefly mash the mixture with a potato masher in order to allow steam to escape; then add the butter and sour cream, and mash to your desired consistency. Season with the salt and pepper, and stir to combine.
(4) Serve immediately with meatballs, kielbasa, or stewed/braised beef on top or on the side; or with crumbled bacon mixed in; and/or with a gravy; or by itself.
(Sorry for any formatting issues!)
I really liked the hutspot, and have made it once or twice already – the last time served with no meat but with a mushroom gravy. I anticipate making this regularly as a side dish once the weather turns cool again! Other recipes for hutspot that I found on the internet call for more carrots and onion (about double what I have listed above), but I like the proportions that I have set out in the recipe provided here. Other hutspot recipes use milk instead of sour cream, but I like the density of the potato mash that sour cream provides.
I also had a Dutch dish called stampot, which is mashed potatoes with endive/spinach/kale/cabbage – sort of the Dutch version of colcannon.
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I would eat this on its own! Sounds delicious and definitely comfort food!
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I made this yesterday and it’s so good. It was even better today for lunch.
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Kewpie Mayo really does make a difference! I was surprised the first time I tried it too — it gives egg salad a much richer and slightly sweeter flavor compared to regular mayo. Asian markets are usually the best place to find it, although some larger grocery stores are starting to carry it now. Glad you enjoyed the sandwiches even though egg salad normally isn’t your favorite!
Summer comfort food?? Maybe I’ll just the title to “whatcha cooking?” !
I just came from the grocery store with a craving for a good coleslaw or pasta salad - so I combined and have a coleslaw pasta salad!
Cut up a bunch of veggies I had - radish, cucumber, red onion, celery, carrot, red and yellow sweet peppers, jalapeño - of course the shredded coleslaw cabbage. Diced up some big green olives, a good sharp cheese, some leftover fresh mozzarella mini balls. Prepared some small pasta al dente - diatelli? And then made a homemade vinaigrette. And added some chopped fresh herbs, salt, pepper and some red pepper flakes.
Enjoying a bowl now.
Any summer salads that join your rotation this time of year???
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I’m going to make corn chowder this week. There are a couple of days when it’s supposed to be cooler.
Is there a protein in this? Just curious.
I use chicken broth, corn, potatoes, onions, bacon.
Serve with cheese or a charcuterie board…get the protein there!
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It seemed that since it’s a chowder and with corn, clams might be good in it. Or maybe chicken would work.
No clams. It’s corn chowder, not a seafood chowder. We New Englanders know and appreciate the difference!
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