Tag Archives: potato

Whole Wheat Couscous Lentil Potato Combo


couscous lentil potato one-potOK, so the picture is not so great. But I made this dish today on the fly, and it turned out pretty good. The kids even liked it.

I had cooked some lentils earlier in the day to feed to the dogs, and I had a bunch left over. And the other day, I had picked up some Bob’s Red Mill Whole Wheat Pearl Couscous at a discount. Right away, I had thought that lentils would pair well with the couscous. When I went to put a meal together this evening, I thought,
What would help to make this dish a little heartier? And that’s when I decided on the potatoes and sweet potatoes. Here’s the rough list of ingredients and sketchy directions. {BTW, I chose the spices by adapting the Lentil-Coconut Curry recipe from Blissful Bites to the ingredients I had on hand}.

Whole Wheat Couscous Lentil Potato Combo


  • Coconut oil (for sauteing)
  • 1 med onion, diced
  • 2 celery stalks, diced
  • Spices: 1 T curry powder, 1 tsp coriander, 1 tsp turmeric, 2 T Braggs, salt
  • 1 cup frozen corn
  • ½ cup dried coconut shreds
  • 1 cup dry brown lentils, cooked according to package directions
  • 2 cups dry couscous, cooked according to package directions
  • 2 Russet potatoes, steamed
  • 2 sweet potatoes, steamed
Saute the onion with the celery, spices, and 1 cup water. Add the lentils, corn, and coconut. Cook for a few minutes. Gently combine the couscous and potatoes into the lentil mixture. {I think the key to making sure this dish isn’t mushy, is to cook the major ingredients separately and combine at the end.} Season and enjoy!

Potato-Parsnip-Cabbage soup for a chilly day

Potato Parsnip Cabbage Soup

The kids are here for the weekend, so what does that mean? Soup! I was going to torture them with a giant crockpot soup, but didn’t get started until late, so I made it on the stove. Hubby loved it, kids pretended to love it. It wasn’t bad. And, miraculously, there are leftovers.

Potato Parsnip Cabbage Soup

Lazily adapted from this vegan parsnip soup recipe. Let’s just say I didn’t feel like measuring anything tonight and I was using up a lot of what I had on hand.


  • 2 cloves garlic
  • 1 small onion, plus onion greens
  • 1-2 T yellow curry powder
  • 1 T cider vinegar
  • 6-ish Russet potatoes
  • 2 medium parsnips {from the CSA}
  • ¾ of a medium-sized green cabbage {I’ve made this type of soup before, but it had not occurred to me to use cabbage. And we had a lot of cabbage, green and purple, to use up from the last few CSA weeks.}
  • A couple of chunks of celeriac, grated
  • A couple of chunks of parsnip, grated and set aside
  • 1 tsp to 1 T each of various spices: herbes de Provence, rosemary, sage, thyme
  • Broth {we had Better than Bouillon vegetable base on hand}
  • A squirt or two of Sriracha hot chili sauce
  • About 1 T of vegan Worcestershire
  • Salt and pepper to taste
  • 1-2 T plain soy yogurt {It also would not have occurred to me to mix this in, if not for the above recipe}

Basically, I sautéed the onion and garlic, then added them to a large soup pot. I roughly cut up the potatoes, parsnip, and cabbage, and added them to the pot, sautéing a little. I then added enough water to mostly fill the pot. I added some veggie broth paste, the vinegar, the Sriracha, the various spices, and the salt and pepper. I brought it to a boil and simmered for ½ hour to 45 minutes until the potatoes were tender but not mushy. I then poured about half of the soup into another soup pot and (carefully!) used my handy immersion blender to make it creamy. Next, I poured the creamy soup back into the original pot to combine. I then stirred in the yogurt. The yogurt really didn’t dissolve as well as I wanted, but I didn’t give it long.

In the meantime, I sautéed the grated parsnip until it was crispy. {This idea was from the recipe as well, except I think I was supposed to use shavings.}

Each bowl of soup got a little parsnip garnish and was served with yesterday’s fresh-baked bread.

What grows without me

Wildflowers from the kitty garden Spring 2011

These sweet wildflowers are growing in the kitty garden (where Connecticut and Big Kitty are buried). I put a lot of wildflower seed out there last fall and many different varieties are growing, in spite of the cold weather, but helped along by the frequent rain and snow. These are some of the first to flower. I couldn’t resist picking a few and bringing them in to brighten up the house on a dreary day.

I was also surprised to see that the lilac starts I planted last year are green and growing! Also, one of the raspberry plants is alive as well. A friend gave them to me from their garden and I planted them right away and faithfully watered them—but not enough. They looked very dead by the end of last summer.

Also in the garden: garlic that I planted last fall. And supposedly potato plants that my dad secretly planted in random spots. I don’t know enough to tell the plants from the weeds at the moment, but I’ll try to find out before weeding, if it ever gets warm enough. The strawberries are spreading nicely and have little white flowers and green berries. Oregano has come back like always. Crazy amount of mint in the big pot… All without my intervention.