JACKET TATERS…Spuds We Like

“Worship the potato? The idea seemed silly to me. But then I thought, what else is more deserving of worship? It’s simple, it comes from the earth, and it can kill you if you disobey it.”
Jack Handey
Time for a savoury bite, and here’s a simple post. With the weather changing, it’s time for hearty soups, apple-walnut salads and comfort food. This jacket potato fits snugly into these sorts of everyday comfort meals. There are very few people in this world who don’t like taters, so here’s a recipe to add to the mighty variety this humble vegetable offers. It’s a recipe that my sister gave me many years ago, much before I began blogging, and I use it often. As an impromptu snacky meal, a side, or as a fun dish for the kids, it never fails to comfort the hunger pangs. There’s nothing to it, other than piercing with the tines of a fork, & then microwaving till done. Pile it as high as you like, play around with the fillings, make it low cal as I do, or high cal as you might like. Then dig in & enjoy these spuds!
Jacket Baked Potato
Take as many largish potatoes as you like. Scrub them well, with a firm vegetable brush, under lots of running water.
Pat them dry on paper towels, then pierce with the tines of a fork all around. This is to ensure that moisture gets released while cooking in the microwave & they don’t burst!
Take a 1/4 tsp of vegetable oil per potato in your palms & rub over the skin.
Microwave at full power for 5-6 minutes, then check to see if they are fork ready & done. If not, give them 2-3 minutes more. (The baking time will vary with the number of potatoes you choose to bake at a time.)
Once done, let it rest for a minute, then slice each horizontally into two. (Be careful- HOT POTATO). Scoop out the hot baked potato flesh potato, leaving the jacket intact.
Mash the scooped out bit with a fork, season it with salt & pepper, add some mayo, grated cheese, boiled egg, spring onions etc, mix well & pile back into the baked potato shells.
Greshly grind some pepper over them. Serve warm!

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SENSATIONAL ON THE SIDE…A few of my favourite sides!

“He looked at me as if I were a side dish he hadn’t ordered.”
Ring Lardner

Sensational sides…what a great idea. This month’s edition of Monthly Mingles, Sensational Sides, is being hosted by Ruth @ Ruth’s Kitchen Experiments (& also host of Bookmarked Recipes).

Monthly Mingles is the brainchild of Meeta @ What’s For Lunch Honey? , a passionate blogger, who also began The Daily Tiffin, a family oriented blog, some time back. I’m excited to be contributing to the The Daily Tiffin this month on. Do stop by at Daily Tiffin when you have a moment…I loved it when Ruth announced her choice / theme for Octobers’ Monthly Mingle which she is hosting. Sensational Sides. Says it all actually… sides are indeed sensational & bring out the best in the menu, complimenting & enhancing the lay-out. Unfortunately, as we often see it, the main dish walks away with the glory; now, the sides are claiming their lost glory slowly but surely. They should be quick to rustle up. Here are a few of my favourites that show up every now & then. I try & keep similar flavours in the marinades, salad dressings to the meal together. You can change the flavours as you like to compliment the cuisine. It’s fun…
Here we go…
Corn garlic-Lime-Chili Salad
Ingredients:
Sweetcorn – of 2 freshly boiled cobs
Garlic – 3-4 cloves; finely chopped
Fresh coriander – a handful ; finely chopped
Roasted red chili flakes – 1/4 tsp
Juice of 1 lime
Salt to taste
Method:
Heat butter in a pan on low. Add the garlic & saute for a minute.
Add the sweetcorn + roasted red chili flakes + chopped coriander + salt to taste.
Saute it on high flame for 5-7 minutes till the edges of the corn begin to brown.
Take off heat, squeeze in some lime & toss well.
Serve warm or at room temperature.
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Grilled Cottage Cheese
Cottage cheese – 200gms; cubed
Red bell pepper – 1/2, chopped into 1/2″ pieces
Yellow bell pepper – 1/2; chopped into 1/2″ pieces
Onion – 1; chopped into 1/2″ pieces
Oil – 2tbsps
Black rock salt – 1/2 tsp
Juice of 1 lime
Freshly ground pepper Method;
Whisk the oil + salt + lime juice + pepper.
Marinate the cottage cheese + vegetables in this for at least 30 minutes.
Thread cocktail sticks through them & grill for 5-7 minutes, turning a couple of times, until done.

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Oven Roasted Garlic Potatoes
Potatoes – 3-4; Parboiled, peeled & cut into wedges
Roasted garlic – 1 tbsp
Olive oil – 3 tbsp
Sea salt to taste
Freshly ground black pepperMethod:
Toss the wedges in the rest of the ingredients to coat evenly & well.
Lay out flat in a baking tin & grill at high for 15 minutes, turn over & grill again till brown & crusty.

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Grilled Tomatoes
Ingredients:
Small, firm tomatoes – 1-2 per head
Olive Oil – 2 tbsps
Grilled Italian seasoning/oregano – 1 tsp
Lime juice – 1/1 tsp
Sea salt to taste
Freshly ground black pepper
Mozzarella & basil Method:
Slice off the top of each tomato.
Whisk olive oil + Italian seasonings/oregano + salt + pepper + lime juice.
Drizzle tomatoes liberally with dressing & leave to sit for 30minutes.
Place on a hot grill till done (soft but holding shape), turning once. Top with mozzarella & fresh basil.

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