April 2017    
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Featured Recipes

Recipes this month are from our recipe collection as well as our Recipe App.

Garden Potato Medley


We grew potatoes in our garden the year we developed this recipe and there is nothing better tasting than freshly dug potatoes. That year we also had a huge crop of heirloom tomatoes and plenty of dinosaur kale (my favorite variety).

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4


4 cups chunked potatoes
1 tablespoon vegetable broth
1 onion, chopped
1 teaspoon minced fresh garlic
1 jalapeno pepper, seeded and minced
2 ½ cups chopped fresh tomatoes
several twists freshly ground black pepper
4 cups packed chopped dinosaur kale
1 15 ounce can red beans, drained and rinsed
1 tablespoon soy sauce
1 teaspoon chili paste (Sambal Oelek)
¼ cup chopped fresh cilantro


Place the potatoes in water to cover, bring to a boil, reduce heat and cook until fairly tender, about 6-8 minutes. Drain and set aside.


Place the vegetable broth in a large non-stick frying pan. Add the onion, garlic and jalapeno. Cook over medium heat, stirring frequently, until vegetables are very soft, about 3-4 minutes. Add tomatoes and black pepper. Cook, uncovered over low heat, stirring occasionally, for 3 minutes. Add the kale and stir gently to combine. Cover and continue to cook for about 2 minutes until kale turns bright green, then add the potatoes and beans. Cook, stirring occasionally for 5 minutes, then add the soy sauce, chili paste and cilantro. Cook an additional 5 minutes, until kale is tender.


Serve warm or cold.


Hint: Use a variety of tomatoes for an attractive, colorful dish. Use small, new potatoes cooked with the skins on for best flavor. Small red potatoes or a variety of fingerlings are delicious in this recipe. If you can't get dinosaur kale (also called Lacinato Blue), use regular kale, but remove the stems first.

One Pot Pasta Jumble


This is a quick and easy dinner that the whole family will enjoy.


Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4


8 ounces whole wheat or brown rice spaghetti
3 cups broccoli florets
1 cup red or orange bell pepper strips
1 14.5 ounce can chopped tomatoes, drained
1 15 ounce can cannellini beans, drained and rinsed
2 tablespoons chopped fresh flat-leafed parsley
2 tablespoons tomato paste
1 teaspoon minced garlic
Dash sea salt
Freshly ground black pepper to taste


Place a large pot of water on to boil. Cook spaghetti according to package directions adding the broccoli and peppers for the last 4 minutes of cooking time. Drain and return to pan. Add the remaining ingredients, mix well and cook, stirring frequently, until heated through, about 5 minutes.


Marsala Mushroom Sauce with Garlic Mashed Potatoes

Marsala Mushroom Sauce

Prep: 15 minutes Cook: 15 minutes
Serves:Makes 3 1/2 cups

2 leeks, sliced (white and light green part only)3/4 pound fresh mushrooms, sliced3 1/2 cups water1/2 tsp leaf oregano1/2 tsp leaf sage1/4 cup soy sauce1/8 cup Marsala wine 3 1/2 tablespoons cornstarch mixed in 1/4 cup cold water.

Place leeks and mushrooms in a pot with 1/2 cup of the water. Cook, stirring occasionally, for 5 minutes. Add the remaining water, the oregano, sage, soy sauce and wine. Bring to a boil, reduce heat and simmer uncovered for 8 minutes. Add the cornstarch mixture and cook and stir until thickened.


Hint: This delicious sauce may be used as a topping for grains, potatoes or vegetables.


Garlic Mashed Potatoes

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: makes 2 cups


4 large Yukon Gold potatoes
2 cloves garlic
¼ cup unsweetened soy milk
Several twists freshly ground white pepper
Dash sea salt


Peel potatoes and chop into chunks. Place in a stainless pan with water to cover. Add 2 whole cloves of peeled garlic. Bring to a boil, reduce heat, cover and cook for 15 minutes until potatoes are tender. Drain. Mash in pan using electric beaters or use a hand masher, adding the remaining ingredients as necessary to get a smooth consistency and delicious flavor.

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