Posts tagged ‘potato’

December 2, 2015

Scalloped Potatoes


So I’ve been posting on Instagram about my food adventures in the kitchen, so I’ve done this a few weeks ago, and am just transferring the post to here. So here you go. I’m trying to take out all the hashtags, but if I miss one, I’m sorry!

Tonight’s dinner: scalloped potatoes.

  • 6-7 medium small potatoes, thinly sliced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1-1/2 cup of 2% milk (recipe called for cream or evaporated milk, I forget, but this is all I had)
  • Cayenne pepper
  • Whatever cheese you like (I used Armstrong pizza cheese, white)
  • Paprika


Set oven to 350F.

Melt the butter and flour together in a pot. Add 1-1/2 cup of milk. Add half a handful of cheese and mix/melt. Add Cayenne pepper to taste.

Lightly oil an oven-safe ceramic or glass container and lay out the potato slices. Pour the sauce mix over the potatoes and mix it in (doesn’t have to be perfect, just so you get it generally throughout). Layer cheese, and sprinkle paprika to make pretty.

Heat for 35 minutes (more or less. My recipe said 1h, my cheese would have burnt to crisp. Could be white cheese vs yellow cheese, because white cheese burns easier. RACIST). Next time: No cheese in the mix. Just have it on top. A bit too much dairy for my Asian gut. This fed 4 people, with second helpings. Also will not have a second helping next time.

Coffee with a mate, Outrigger canoe, grocery shopping in paddle gear, home for dinner, and crashing in to bed.

May 19, 2012

Potato Vegetable Bacon Soup

I’ve recently been challenged to lower my carb intake, and exercise more. And I’ve been dared to do some pole dancing, which I intend on taking up! Unfortunately, I’m not working and therefore have no money… And it’s a few days before the start of finals, so realistically, I will NOT be eating well. Of course, starting with this yummy potato vegetable soup… So much for low carb!


  • Chicken stock (as much as you’d like, depending on how much soup you want and how thick you want it. I completely eyeballed it, so I’ve no idea how much I put in. Half a pot?)
  • 4 slices of bacon, sliced into 1″ long pieces
  • Half a red onion, sliced and cut into 1″ long pieces
  • 6 potatoes, peeled and cubed
  • 3 carrots, peeled and cubed
  • 5 celery stalks, cubed
  • (shrimp)
  • Salt and pepper to taste

How-To (only one pot is needed!):

Turn on the stove to medium heat and throw in the bacon. Once browned, add in the onions. Allow to simmer (stir often or they will stick and burn to the bottom of the pot!) until onions are translucent. Add the potatoes and continue to stir on medium heat for about 5 minutes. Add in the chicken stock and allow it to heat up to a rolling boil.

In the mean time, cut up the rest of the veggies (carrots, celery) and throw them in the pot. Doesn’t matter if the soup isn’t boiling yet — it all comes out in the end.

Now, this part is totally up to you. It really depends on how soft you want the vegetables. Just keep poking and tasting the vegs until you get the right softness. I prefer my vegetables soft in soup, but not mushy. The only thing that should ever be mushy in a soup is the potatoes..

If you want a creamier soup, add some milk here, and bring to rolling boil.

At this point, if you want to throw in any seafood, make sure the soup is boiling before throwing them in. Seafood cooks fast, so stir them in and allow to boil for 2 minutes. Heating them too much makes them rubbery 😦 Add salt and pepper to taste.

Serve hot. Refrigerate any leftover portions immediately.

Serves 5 (in big bowls).


Recipe from: Mom

I apologize for the sub-par photo. All I had was my camera phone at the time.. The soup looks and tastes better than what’s in the picture.

Side story:

So today was the last day of classes, and I only had one class today. My communicable disease instructor is from Hong Kong and speaks English with a Chinese/British hybrid accent. I admit I almost died laughing inside when we started talking about water and bacteria in pools. He doesn’t/can’t say “L” in most or all English words. Instead of “stool” it’ll come out as “stew” and “really” comes out as a “woolly”/”woory” hybrid (a rolling r like in Japanese). So in my mind, for some reason I came up with his voice saying “Pee in the poo.” Minutes later, instead of “bloodborne diseases,” I hear “buttborne diseases.”

Totally pointless, but I had a really good laugh. Totally made my day. 🙂

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June 18, 2011

Broccoli, Potato and Sausage Baked Rice

This is one of my favourites because I’m a fan to ramekins and baked foods: baked rice, baked pasta… omnomnom~ (Sorry for my horrible camera skills!)

This is one of those dishes that can work as a meal or a side, but mostly a meal with other sides. It contains items from most of the food groups: grains (rice and potatoes), vegetables (broccoli and cream mushrooms), meat (sausages) and dairy (cream mushroom).

For the recipe, I forgot how much I made since this was almost 6 months ago since I tried this, I got the original recipe from Wiffy and upped the amount of ingredients. (I’m a carb monster, so I couldn’t help myself…)

The ingredients (that I think I used):
+ 2 cups of uncooked rice
+ Water to cook rice
+ 50g butter
+ 10 garlic cloves, peeled
+ 2 potatoes, peeled and sliced
+ 2 broccoli (? Is it “broccoli”? 1 Bunch = multiple broccoli? Or “Florets”?), trimmed and peeled stump (I don’t waste any part of it =) )
+ 2 hot dogs
+ Half can of corn niblets
+ Cream of mushroom
+ Kraft Tex Mex cheese
+ Salt and pepper to taste

1. Pre-heat oven to 200C (392F).
2. Melt the butter in the microwave to liquify it.
3. Add all together into the rice cooker: washed rice, water to cook rice (the amount depends on the rice cooker. I’m pretty lazy so I use the method of using my pinky finger. Disperse the rice evenly and rest your pinky just on the top of the rice. Add just enough water to meet just shy of the first joint), liquified butter, whole garlic cloves, salt and pepper. Cook.
4. Since I don’t have an upper rack in my rice cooker like Wiffy does, I had to use a separate pot and steamer for the other ingredients. Put the sliced potatoes and the broccoli florets into the steamer and steam just enough that the broccoli is soft enough to break apart.
5. Grab another pot and boil the hot dogs until cooked.
6. When the rice is cooked and the broccoli is soft, put the broccoli into the rice, and mash until evenly broken up and dispersed.
7. Add hot dogs and corn niblets and mix.
8. Put the mixture into an oven-safe container (or multiple containers)
9. Smear some of the undiluted cream of mushroom onto the top of the mixture.
10. Layer on the steamed potato slices.
11. Layer on the cheese.
12. Put it in the oven for about 20-30 minutes or until cheese begins to brown.
13. Take it out of the oven, and wait ~5 minutes. Serve hot.

Recipe from: Wiffy @