Medieval Times Potatoes Copycat Recipes

MEDIEVAL TIMES TOMATO BISQUE (HOME VERSION)

Steps:

• Cut the carrots, celery and onion into small pieces about ½ inches. Place the carrots, onions and celery into a food processor fitted with the knife blade and pulse until they are finely minced, almost pureed.
• Heat the canola oil in a 5-6 quart stainless steel sauce pan or pot. Add the finely minced carrots, onions and celery and cook until vegetables are soft but not browned, about 5 to 7 minutes.
• Add the minced garlic and continue to cook for another 2 minutes.
• Add the tomato paste and stir into the vegetables to combine well and cook for another 2 minutes.
• Add the tomato puree, water paprika, sugar, salt, ground pepper, Italian Seasoning and juice from ½ lemon.
• Bring soup to a boil while stirring frequently. Once soup comes to a boil, reduce heat to a simmer and continue to simmer for 20 minutes, while stirring frequently to prevent soup from scorching.
• When soup is finished cooking, remove from heat, taste and adjust seasoning if necessary. Serve immediately.

VEGETARIAN 3 BEAN STEW

Steps:

• In a heavy bottomed pan, heat olive oil on medium heat. Add onions, carrots, bell pepper and chopped garlic. Cook on medium flame until the veggies are tender, about 6~8 minutes. Next add the ground cumin, coriander, dried thyme and bay leaf. Mix well and cook for 1 minute.
• Stir in tomato paste and fire roasted tomatoes. Cook for 1~2 minutes. Add vegetable stock/ water; bring the mixture to a boil. Lower the heat and simmer till the carrots are tender, about 6~8 minutes.
• Once the carrots are tender, add the beans, salt and pepper. Bring the mixture to a boil and simmer for 3~4 minutes. Turn off the heat, stir in vinegar, hot sauce and mix well. Check the seasonings and add more salt & pepper. Serve hot!!
• Heat Instant pot on Sauté mode. Once the pot is hot, add the oil. Add onions, carrots and bell pepper. Cook, stirring occasionally, for 4~5 minutes. Add the crushed garlic and cook for 1 minute. Next add the ground cumin, coriander, dried thyme and bay leaf. Mix well and cook for 1 minute.
• Stir in tomato paste and fire roasted tomatoes. Cook for 1~2 minutes. Add vegetable stock/ water and the beans. Make sure to scrape the bottom of the pot to remove any stuck bits.
• Place the lid on, lock it, and close the steam valve. Set the timer for 3 minutes on High Pressure.When the timer sounds, let the steam release naturally for 10 minutes, then quick release the reminder. Open the pressure cooker and stir in the chopped cilantro.
• Preheat oven to 450°F. Line a baking sheet with foil or grease it lightly.
• Spread the chopped potatoes on the baking sheet and add salt and pepper. Drizzle oil and toss to coat the potatoes evenly.Bake in the preheated oven for 20~30 minutes, tossing every 10 minutes until potatoes are crisp outside and tender inside.
• Place the beans in a serving bowl, top it with a serving of roasted potatoes and brown rice. Garnish with chopped cilantro and serve.

ALMOST-FAMOUS BAKED POTATO SOUP

Steps:

• Melt the butter in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
• Reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the flour, celery seeds and white pepper; stir until combined.
• Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes.
• Remove the pot from the heat and transfer 1/2 cup of the potatoes to a blender. Add the half-and-half, cream cheese and parmesan and blend until very smooth. Gently stir the mixture into the pot along with the scallion greens, hot sauce and half of the bacon. Bring to a gentle simmer over medium heat; season with salt.
• Divide the soup among bowls. Top with cheddar cheese, the remaining bacon and chives.

MEDIEVAL TIMES POTATOES COPYCAT

Steps:

• Scrub potatoes thoroughly with a vegetable brush.
• Cut potatoes in half lengthwise.
• In an baking pan, combine melted butter and seasonings.
• Place potatoes, cut side down, in butter mixture.
• Bake in a 450°F oven for 25 to 30 minutes or until tender.

MEDIEVAL TIMES TOMATO BISQUE RECIPE - (3.9/5)

Steps:

• Pinch Italian seasoning Heat olive oil in a large stock pot and sauté the carrots, celery and onions until they are soft. Add the minced garlic and cook for another two minutes. Add the tomato paste, tomato puree and water, mix well and bring to a boil. Reduce the heat and add the remaining ingredients. Simmer for 45 minutes. Taste and adjust seasoning as necessary

MEDIEVAL ROASTED CHICKEN

Steps:

• Preheat the oven to 325 degrees F. Combine all ingredients together to prepare the marinade. Dip the whole chicken in the marinade. Cover chicken completely with marinade. Let sit for 4 to 5 minutes. Place chicken on a sheet pan. Cook for 50 minutes uncovered, or until the chicken is cooked through and the juices run clear.