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Most countries include the root vegetable potato, as a mainstay of their dietary needs, and potatoes in some form are always included on their menus. The versatility of the humble spud has been documented in cookbooks down through the centuries. Potatoes provide the vitamins, nutrients, starches and carbohydrates our bodies need and crave. Here are five member recipes for you to enjoy.
Potato Gnocchi or Gnocchi di Patata by Mhelhanee
Corn Chowder with Potatoes by Penny
Roasted Red Potatoes with Rosemary and Garlic by Sarah
Homemade Potato Chips by Sugarpies
Garlic Mashed Potatoes by Sarah
Be sure to let them know how you enjoy preparing their recipes.
Half Hour Meals is just full of wonderful recipes. The one I chose to prepare in the wee hours of the morning is one of ibozo's, Lemon Sorbet, and I had been thinking about it for a long time. The thing is, I had used up my lemons the day before and decided to substitute pink grapefruit in place of the tart lemons. 
That should have given me a clue to reduce the sugar but it was pretty late and that's the fun of a recipe you haven't made before, you can adapt it to fit the supplies on hand.
The process was very straightforward. As soon as the simple syrup cooled, I poured in the freshly-squeezed grapefruit juice and zest (I was assailed by the fruity aroma), 
and poured the liquid into the frozen bowl of my ice cream maker. It's electric so I did not need to churn manually for 25 minutes. I turned it on, checked the progress a few times and then transferred it to a container which I then placed into the freezer overnight.
Grapefruit, lemon, lime and orange sorbets are perfect ways to cleanse one's palate. Sorbet is widely used in between dinner courses and it allows the diner to have a sense of heightened awareness when tasting the next dish. Usually it is only offered one time during the course of an evening.
In the end it was too sweet because I failed to take into account the sweetness of the pink grapefruit. To remedy this I took some ReaLemon juice and sprinkled a few droplets on the top of the sorbet. Presto, perfect! The sweetness was balanced by the tartness of the lemon juice. Since one scoop is usually enough, there's plenty left in the freezer for a few more servings. Nice to have on hand when guests come over. Give this recipe a try. For orange and grapefruit sorbet, add 1/2 less sugar, and add in a little lemon juice, perhaps 1/2 cup. Very nice.
Summer begins today, and whether it's been hot where you're at for a few weeks or will be heating up soon, Half Hour Meals has just the right recipes to keep your kitchen cool this season.
Start with our fabulous sandwich recipes like Banh Mi, Reuben Wraps, Avocado Crabmeat Sandwiches, and Tuna Tortilla.
Then move on to fresh-as-it-gets salads like Creamy Fruit Salad, Garbanzo Bean & Tomato Greek Salad, Salad of Lost Jewels with Sweet Chili Dressing, Cucumber and Roasted Peanut Salad and Apple and Pistachio Salad. Yum!
Desserts and Drinks? We've got those too! Check out Agua de Pepino ~ Cucumber Cooler, Malibu Caribou or The Long Hot Breeze Cocktail for perfect cold summer drinks. Add in Fruit Pizza, Strawberry Ice Cream Cake, No-Bake Chocolate Fudge Tart or Orange Chiffon Dessert for a sweet-cool ending to any summer meal.
I tried this recipe a while back and I'm sorry it took me so long to get this review posted because Breakfast Pot Pie rocks! I love the name, and it's comfort food, so what's not to like? Meat? Good! Cheese? Good! Biscuits and Eggs? Good!
I had to make a couple of adjustments to Goldie's recipe, but not because the recipe needed it (it's great just like it is). The first change was because of poor planning on my part...after I started cooking, I realized I was out of Bisquick! (Confession time- this situation was very the reason I wrote my post on "What To Do If You Run Out of..."). A quick scan of the freezer revealed some frozen buttermilk biscuits, so rather than scrap the recipe, I decided I'd try them and see how it worked (they were yummy). The second change was just a small one to keep my hubby happy. My picky eater only like his eggs scrambled, so instead of cracking the eggs and adding them to the pan like Goldie did, I whisked the eggs a bit before pouring them on top of the meat and around the biscuits, and it worked just fine.
I recommend this recipe highly...it's perfect for an impromptu "breakfast supper", or to feed a group for brunch. I thought this was a very creative recipe and I'm jealous I didn't think of it first! Great job Goldie!
The following pictures and instructions are based on my ingredient changes. For Goldie's original recipe, click here.
Breakfast Pot Pie (revised)
1 can Roast Beef Hash
1/2 small onion, minced
2 T. butter
1 c. cheddar, shredded
4 eggs
dash Salt & Pepper
Heat oven to 375 degrees. Melt butter in an oven-proof pan on top of the stove (for example, you can use your cast-iron skillet, if you have one). Cook chopped onion until opaque, then add canned hash and break it up, stirring to mix.
Flatten a layer of the hash on the bottom of the pan; you're going to allow this to cook and brown a little over medium heat. Top with cheese; do NOT stir. Turn heat to low.
Place frozen biscuits on top of cheese and hash. Carefully pour eggs on hash and around biscuits.
Bake at 375 for 10 minutes. Salt and pepper to taste.
There are lots of reasons to love this recipe, but one of my favorite things about it is the name....Pain Perdu or "Lost Bread". It conjures up visions of romantic, Casablanca/Indiana Jones-esque movies doesn't it? Seriously... just because of the name, this recipe "had me at hello"!
Besides the great name, I was attracted to this recipe from HHM member MakeRoux because I really love the whole idea of finding ways to reclaim "lost" or stale bread, especially in these hard economic times. Can I just throw a shout out to the cook who came up with the idea of soaking stale bread in eggs and milk and frying it up? Brilliant! Whoever it was must have lived in times like these when nothing should ever, ever get wasted, and they sure knew what they were doing!
This is another recipe I made with my grandson recently, although he was mainly interested in the process of soaking the bread in the egg/milk mixture as opposed to the actual cooking part (boys....they like the messy stuff don't they?). Anyway, when the cooking was done, we feasted like kings and Brandon saw that breakfast is so much more than toaster pastries and cereal. He was crazy about this wonderful recipe and even suggested that next time we stuff the bread with "that cheese I like" (translated to mean cream cheese). Could it be that I have a budding chef on my hands? Only time will tell! In the meantime, I plan to make Pain Perdu again and again, and I hope you do too!
Beyond the egg, another of what I like to think of as a 'superfood' is beans. Not only are beans frugal and versatile, but they're good for you. Beans are very low in fat, cholesterol free, high in protein and full of fiber.
Although beans can take some time to cook from their dry state, canned beans are a fine alternative and one of the fastest fixes for any dish. But, what do you do with them beyond chili and soup? Here are a few ideas and some links to recipes right here at Half Hour Meals.
Bean Dip - Think outside the box (or can) here. While classic bean dip with pintos is delicious in its own right, white bean dip with a Mediterranean flair is so good (and easy) that you'll turn to it again and again. Combine a can of drained white beans such as cannellini with a clove or two of garlic, sea salt and olive oil and blend until smooth. Add fresh herbs like basil or thyme for different flavor combinations and add a bit of grated Parmesan for real depth of flavor. Serve with toasted pita wedges or a baguette for a great first course of light lunch.
Beans and Pasta - While the combinations here are endless, I really like light colored beans like garbanzos or cannellini beans with angel hair. Toss together with lemon juice, olive oil, garlic, a bit of red pepper flakes and cooked shrimp. Light, refreshing and packed with protein.
Bean Patties - Black beans combined with breadcrumbs, cilantro, lime juice, cayenne pepper and a little shredded Monterey jack cheese, shaped into small patties and fried lightly are one of the best 'burgers' around.
Use your imagination - and if you're still stumped, check out the many bean recipes here at Half Hour Meals: Beans
One of the most delightful things I learned to prepare while attending culinary school was this recipe. Madeleines are traditional petit sponge cakes from the northeastern regions of France. If you do a little research you can find the cool history surrounding this confection. They are also referred to as cookies.
They even have their very own adorable baking container. The Madeleine Pan is found in speciality stores that cater to the serious and professional cook. It is one piece of metal, and sometimes comes with a non-stick coating. The one I own is stainless steel and is a good weight. The lighter a baking instrument, the more the possibility exists of burning or uneven baking. The Madeleine Pan is similar to a muffin pan and has a dozen half-shell shaped depressions. As you can readily see in the picture of these petit cakes, the sides showing are actually the bottoms, the tops being rather dome shaped and smooth.
There are many variations for this recipe and you can even bake Savory Madeleines. In one restaurant where I once worked for a short time, they served Thai and Asian fusion foods. The pastry chef there taught me to prepare them with sesame oil and other spicy flavorings, and I have to admit they were very good to eat.
These little sponge cakes present well, and you must always remember to grease and flour your pans between every batch. If you have a deep container for flour, such as a floor container, like they use in big kitchens, you can dip your pan into the flour and pull it out to find it is evenly covered. When you pipe your batter inside the prepared shell pan, squeeze evenly from base to tip and back down again. Because the batter will expand while baking, you only fill the shell 3/4 full. As soon as the cakes are a golden brown color, they are done. Wearing a heavy oven mitt, remove the pan from the oven and tap the side of the pan to release all of the little Madeleines. They will jump out of their baking container. Shake confectioners sugar over top right away and take a bite.
These cakes are well received because they are light, airy, are full of flavor, whichever you decide to use, and you or your guest need only eat one. They are smaller than a cupcake and may be iced or not. You can store them in your freezer for up to a month, and take them out as you need them. You can pipe fillings into them and dip the ends of the bottoms in chocolate. Sprinkle decor on them and ship them to your friends and relatives as gifts. People love Madeleines. Look at everyone's smiling faces!
This recipe can be made ahead of time and refrigerated for several days. Pipe the batter and bake as you need them. Baking time is perhaps 8 to 10 minutes. Watch them closely because if you over bake them they will be dry and no good.
Madeleines
This cookie has its very own cookie pan. The characteristics are a shell on the front and a hump on the back. You can make the batter, and take it out to use as needed, for up to a week. Take out, warm up the batter to room temperature and pipe. Grease and flour the pans.
8 oz butter softened
8 oz sugar
1 tsp vanilla
1 tsp lemon zest (or any kind or zest or flavorings)
4 large eggs
1 egg yolk
12 oz all purpose flour
a pinch of salt
2 1/4 tsp baking powder
---------------
Finish with 10 X sprinkled on top
1) Cream butter, sugar, zest and salt.
2) Sift baking powder and flour together.
3) Alternate adding the dry ingredients and then eggs, a little bit at a time to incorporate; ending with the dry.
4) Stir until well combined.
5) Pipe batter into Madeleine pan with #5 tip, and fill about 3/4 full. Start at the base, go up, and come back.
Bake 375º for 8 to 10 minutes. They will puff up a bit and be brown on the backside. Remove from pans immediately by tapping the mold onto a mat, and they will fall out.
Serve plain, with 10 X sugar, a lemon glaze or with tempered chocolate. Be sure to let the edges show. Serve fresh out of the oven in a warm container.
Freezes nicely.
Just remember once you have made these a few times and see how easy they are to make, put your own spin on them with flavorings, sweet versus savory, for your next meal.
Eggs are one of the oldest and most widely consumed food sources on the planet. Dense with nutrients (Protein, Choline, Lutein, Vitamin A, Vitamin D and Folate to name just a few) and low in calories (70 per egg) the egg is a powerhouse of nutrition in a tiny and very versatile package.
Used for everything from leavening, to thickening to a full-out protein source, the abilities of the egg are astounding - and boy, do they taste good! From omelets to souffles and everything in-between, it's not hard to find a way to incorporate eggs into your diet, and it certainly doesn't hurt that they're budget-friendly, too.
Simple recipes like the 3-Egg Omelet (pictured) filled with any of a thousand ingredients (the one above uses Ricotta and Parmesan cheeses blended with black olives, green onions and grape tomatoes) and a quick-fix for breakfast lunch or dinner, it's just one egg recipe you'll turn to again and again.
How about Scrambled Egg Towers, Garden Frittata, Wild Mushroom, Spinach and Gruyère Frittata, Duck-centric Breakfast (a whole different breed of egg!), or Breakfast Pot Pie - each unique and each delectable. A quick search on Half Hour Meals turns up plenty and there are more to come. Check out these delicious egg recipes and more under our Recipes tab.
Last week I posted about making meals for my family completely from Half Hour Meals, and I did. Not only was everyone satisfied, I had no naysayers at all and we've added a few recipes to our usual nightly repertoire as well.
Here's what we had, in no specific order:
Carbonara Pizza - This one went over hugely here. Not only were there no leftovers, I've already had requests for more. I used the cheaper bacon alternative, but other than that there were no changes made and it was perfect.
Arroz on Pollo - Another hit with returns for seconds (and thirds for some!) and one more added to the family recipe pile.
Grandma Nucci's Meatballs - (pictured) This is now my go-to meatball for pasta dishes. This was the most delicious meatball I've had, hands-down! Bursting with flavor and a mere 5 ingredients, it doesn't get any simpler or tastier.
Penne Pasta with Pesto - Two of my absolute favorites together - and the pesto recipe was perfecto! The kids loved it as well and it's gone into our rotation, too.
Sticky Lemon Chicken - So good! Yet another go-to for a quick chicken recipe and one that everyone liked. Any side dish would go well with this, but we made the recommended mashed potatoes and peas & carrots.
Barbecue Bacon Burgers - OK, so I've been doing things like adding potato chips to my sandwich for years, but who'da thunk to add them to a burger? I've been asked to 'please only make this burger from now on' , and I think I'll oblige! Very tasty and something you can serve for family or company.
That was our week - and next time we'll do meals from appetizer through dessert and report on that, as well. Please give one or two of these a try, they're very worth it!
It's been a little while since my last comfort food recipe review, and before 
ya'll get the idea that somehow my comfort food obsession has passed (as if!), I decided it was time to go in search of another HHM member comfort food recipe to review. So, I clicked over to the recipes tab here at HHM and began my search with the help of the handy categories links.
The criteria? I wanted a recipe that was a "set it and forget it" one-pot meal, and it absolutely had to include gravy or sauce! Hmmm...I remembered seeing a "Meal of the Day" a week or so ago that had appealed to me, but where was it? Thinking it had been a chicken dish, I clicked on the "chicken" category link, and after a minute of searching, there it was... on page 4...Ashley's Crockpot Chicken!!!
Besides being easy and delicious, one of my favorite things about this recipe is that it uses ingredients that I already had on hand because they are pantry staples. I was literally able to decide to make this recipe on the spur of the moment, and get it in the crockpot in 10 minutes without going to the store! Now I don't know about ya'll, but that's my favorite kind of recipe! Did I mention it was delicious? Just like Ashley described, it reminded me of everything I love about Thanksgiving dinner!
So if you're looking for spur-of-the-moment inspiration for dinner this week, give Ashley's Crockpot Chicken* a try...it's fantastic!
*this recipe has been husband-tested, and beancounter hubby gave it a 10 out of a possible 10.
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