Potatoes and sweet potatoes

Oven Roasted Sweet Potaoes

The first time I tried sweet potatoes was about 10 years ago. I was very disappointed and I did not like it at all. However, they look so good in the grocery store so I continued to try them and then one day I just fell in love with their sweetness and texture.

Simply, delicious lunch: sweet potatoes, extra virgin olive oil and Himalayan salt.


Bon Appetite!


Spinach puree ( dip ) with mushrooms and potatoes

Saturday mornings, or sometimes Friday evenings, is the time for grocery shopping. Last week it happened on Saturday and I loved it because we’ve been to the store first thing in the morning when everything was fresh and plentiful. So when I saw the fresh spinach bunches, I could not resist, so I bought two of them. The mushrooms were also so white and fresh … I had already a meal in my mind. Of course my spinach puree with mushrooms and potatoes. All I needed was some potatoes. Found them too … I know this is not a traditional dish it’s just our way to eat the puree spinach. When I was little we used to eat the spinach puree with hard-boiled eggs or fried eggs aside some potatoes buns. I loved and asked for this dish as soon as spinach was on the market. Still I was never able to make the spinach or the potatoes buns in my mother’s way so I gave up and found our own personal way to eat the spinach puree .I love the memory of my mother’s way but we enjoy every time our new and personal recipe.

Ingredients for 4 servings

  • for the spinach:
  • 2 fresh spinach bunches
  • 3 garlic cloves
  • 3-4 tbsp olive oil
  • 4 tbsp whole wheat flour ( of course you can use the white if you prefer)
  • 4 tbsp of plain yogurt or sour cream ( or you can substitute with milk )
  • half of cup of milk or water
  • salt and black pepper to taste
  • for the potatoes
  • 4 large or 68 small potatoes
  • 4 tbsp extra virgin olive oil
  • salt and pepper
  • for the mushrooms
  • 2 casseroles ( 227 g each ) white mushrooms
  • 2 tbsp extra virgin olive oil
  • 1 small lemon ( juice )
  • salt and pepper
  • 4 hard-boiled eggs ( optional )

Let’s get started:

Wash the potatoes and the spinach very well with running water.

Put the potatoes with the skin on in a pot and cover with water. Add a bit of salt and bring to a boil for about 15 – 20 minutes. When a fork is going easily in the potatoes they are ready. Turn off the heat and cover with some cold water and let them sit just like that to cool down.

While the potatoes are cooking we can break the steam from the spinach. If you use baby spinach you can skip this step. Bring a large pot with water to a boil and when is bubble add the spinach. Do not cook more than five minutes. We don’t want to miss all the vitamins.

Strain the spinach and let it in the strainer to lose all the liquid. You can press it from time to time with a spoon.

Clean the mushroom with a brush or a cloth or peel the skin of you like it and leave them whole if not too large or cut them in half or quarters if they are too large. Place some olive oil in a skillet and add the mushrooms and cook stirring occasionally for about three-four minutes. Add the lemon juice, salt and pepper and cook for one-two more minutes. Keep them in w warm place.

Now it’s the right time to boil the eggs and to peel and mince the garlic.

Check on the spinach and if seems that it still have too much liquid press it more and then you can mice it very well on a cutting board. Place the minced spinach back in the strainer to lose more liquid if there is some left. In a deep skillet add 4 tbsp olive oil and the garlic and cook for one minute. You can discard the garlic but I like to feel it in my dish. Add the flour and stir. Add the yogurt and the milk and cook to a low heat until is a smooth sauce. Add more yogurt or milk if needed. It should have the consistency of a sour cream. When the yogurt sauce is ready add the minced spinach and cook for about 1 minute stirring continuously. Cover and keep it in a warm place.

Peal the potatoes.  They should be a little bit warm, which is good because they will absorb the olive oil.  Cut them in the desire from and pour some olive oil, salt and pepper and give them a light stir.

Now it’s time to plate the food and enjoy it.

Bon Appetite!!!


It seems to be a lots of steps in this dish but I am doing it for so long that I do not need more than one hour to have it done. But as well you can skip the potatoes or the mushrooms and just use the spinach puree as a dip. You won’t regret 🙂

What is going to be tomorrow for lunch ?!? I am thinking to Broccoli Cheese Casserole !!!


Pork chops with mashed potatoes and mushrooms

Today’s lunch is a bit different because it has its roots back home. Looks like a very usual Romanian Sunday lunch.

My family was asking for mashed potatoes so I was thinking to make something that reminds us our childhood, our mother’s or grandmother’s dishes.

I always cook Sunday more because I love to have some leftovers for Monday’s lunch, that’s why I have made 6 portions.

Ingredients ( 6 servings )

1 piece of boneless pork chop, cut in 12 slices

8 large white potatoes

20 large white mushrooms ( or 2 casseroles of  200 gr )

3 tbsp barbecue sauce

2 tbsp tomato sauce

100 ml white wine ( sauvignion blanc )

salt, black pepper, garlic powder

3 tbsp sour cream for the potatoes

extra virgin olive oil

canola oil

Oil a glass tray with canola oil and place the pork chops. Season them with salt, pepper and garlic powder. Add 100 ml of wine and 100 ml of water.

Let them cool for 15 minutes while preheating the oven to 350 F. Bake them for about 40 minutes. After 20-30 minutes add the barbecue sauce mixed with a bit of water and bake for 10 more minutes.

Peel the potatoes and cut them in thin round pieces. Add them to a skillet and cover them with water. Add a bit of salt.  Boil them until soft.

Meantime, peel the mushroom and place them in a small tray. Drizzle olive oil, salt and pepper and 2 tbsp tomato sauce. Toss lightly and bake them for 20 minutes.

When potatoes are soft, drain the water and mash them. Add the sour cream ( or butter if preferred ) a bit of salt if still needed and keep them coverd in the stove to keep them warm until the table is set up.

And if you have kids who hate mushrooms 🙂 you can enjoy the meal without them …

Bon Appetite !!!