Simply Potatoes

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How you simplifying your summer?  It’s so hot here in Chicago, so the simpler dinner can be; the happier mom is.  Simply Potatoes does just that for dinner time.  First of all, there is the convenience.  There is no peeling, slicing, dicing or mashing potatoes.  Open the bag and that’s it.   They are better for you.  Their cut potatoes and steamables are all fat free, cholesterol free and 90 calories or less per serving.  Simply Potatoes has a ton of variety.  It is available in a number of mashed and cut varieties, delicious right out of the microwave, off the grill or added to your family’s favorite dish. Click here to see a full list of products.  Lastly, all of the potato products are gluten free (Simply Macaroni & Cheese contains wheat).
Best of all, I’ve tried several of their varieties and they are all good.  I personally love the Steakhouse Potatoes.  They are just soooo good.  I can only highly recommend trying out Simply Potatoes!

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Rosemary Scalloped Potatoes

Creamy, cheesy potatoes baked until tender and golden brown. Sometimes you just must indulge!

Holiday Side Dish from Cooking Planit: Rosemary Scalloped Potatoes

click to check this recipe on CookingPlanit.com

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)
PRODUCE
  • Fresh Rosemary – 1 Tablespoon
  • Russet or Baking Potatoes – 2 1/2 Pounds
CHEESE &
LUNCHMEAT
  • Gruyere Cheese, Shredded – 1 3/4 Cup
  • Parmesan Cheese, Grated – 1/4 Cup
SPICE &
BAKING
  • Kosher Salt
  • Black Pepper
DAIRY
& EGGS
  • Butter, Unsalted – 1 Teaspoon
  • Heavy Cream – 2/3 Cup
  • Whole Milk – 1/3 Cup
PREP STEPS

  1. Pick leaves of rosemary off the stems and finely chop to measure the indicated amount. Place in a medium mixing bowl.

COOK STEPS

  1. Preheat the oven to 425 degrees.
  2. Peel the potatoes and cut into 1/8-1/4 inch thick slices. Place in a microwave-safe bowl and cover tightly with plastic wrap.
  3. Microwave the potatoes on high for 5-7 minutes until slightly tender. Strain any liquid from the potatoes after microwaving.
  4. Combine whole milk and heavy cream in the bowl with the rosemary. Season with salt and pepper.
  5. Lightly butter a baking dish. Layer the potatoes on the bottom, overlapping them slightly. Cover with 1/3 the Gruyere cheese, 1/3 the Parmesan cheese and 1/3 the heavy cream mixture. Season the first layer with salt and pepper, then repeat with 2 more layers. Cover the dish tightly with aluminum foil.
  6. Place the potato gratin in the preheated oven. Cook until potatoes are tender and pierce easily with a fork, and sauce is thick, about 20-25 minutes. Remove foil and cook for another 10-15 minutes until top is golden brown.
  7. Once the gratin is out of the oven, let it rest for about 5 minutes before cutting.
  8. Slice the gratin and transfer to dinner plates. Serve warm!

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Pomegranate Kale

A sweet preparation for a tasty, heart-healthy green.

Pomegranate Kale side dish recipe from Cooking Planit

click to try this recipe free on CookingPlanit.com

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)
PRODUCE
  • Kale – 8 Cups
  • Pomegranate Seeds – 1/4 Cup
BEVERAGES
  • Pomegranate Juice – 1/3 Cup
SPICE &
BAKING
  • Kosher Salt
  • Black Pepper
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 2 Tablespoons

PREP STEPS

  1. Separate the leaves of kale from the stems and tear into bite-size pieces.
  2. Soak the kale leaves in a large bowl of cold water for a few minutes.
  3. Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean.

COOK STEPS

  1. Heat a large saute pan over medium heat. Add olive oil and warm.
  2. Once oil is warm, add the kale. Season with salt and pepper and cook until the kale starts to soften. Pour in the pomegranate juice and cover loosely with foil.
  3. Let the kale cook until the pomegranate juice is absorbed and kale is very tender, about 4-6 minutes. Stir often to prevent burning or sticking. Once tender, stir in the pomegranate seeds and remove from heat.
  4. Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!