Secret Recipe Club: Oven Stuffed Potatoes

So I mentioned that I had been on a microwaved potatoes kick just before uni started. My laziness aside, I just really like potatoes because they're easy, so I was pretty overjoyed when I found this recipe for stuffed potatoes on my SRC assignment this month! I was assigned to Gloria's blog, Canela Kitchen, and I fell in love with most of the recipes she has posted.

I adapted this recipe to make it vegetarian, and omitted the parmesan cheese coating (although will definitely make them again with the parmesan!). I really loved the end product, and making them almost bite-sized meant I could just pop them in my mouth while marathoning Mad Men. (I know, I'm four years behind everyone else, but goodness it is a good show)

OVEN STUFFED POTATOES
Serves 6
Recipe from Canela Kitchen

1 kilo potatoes, peeled
3 egg yolks
3 tbsp flour
Spinach and feta, to fill

1. Boil and mash the potatoes. Add the egg yolks and flour, and mix to form a dough. Preheat oven to 190C.

2. Wilt the spinach by rinsing it under cold water and then place it into a medium-hot frying pan with only the water that is still on the leaves for a couple of minutes.

3. Cut the feta into small cubes.

4. Form the potato dough into evenly-sized balls. Now that you have checked they're all even, squish down each ball and place a spinach leaf then a cube of feta (or more, depending on size) in each and re-shape into balls.

5. Place the balls on a baking tray and cook until browned (this will vary depending on size).

Check out the other members' recipes here!

To see other great recipes from the Secret Recipe Club members, follow the links below!

Cucumber Salad	Asparagus Gruyere Tart	Korean Style London Broil
Mandarin Roasted Broccoli Salad	Grilled Sweet Potato Curry	Homemade Lasagna
Maple Twists	Mt. Bachelor Bars	Mahogany Pork and Veggies
Oven Stuffed Potatoes	Whole Wheat Carrot Muffins	Mini Nutella Cheesecakes
Snickers Bars	Zucchini, Red Pepper and Carrot Pancakes	Brown Sugar Pound Cake
Caramel Apple Salad	Pretzel Rolls and Beer Bread	Chocolate Cobbler
No-Knead Oatmeal Bread	Slow Cooker Shredded Beef Brisket	Flourless Peanut Butter Thumbprint Cookies
Homemade Sweet Chili Sauce	Homemade Blueberry Crisp	Cinnamon Apple Coffee Cake
Oreo Cheesecake Pretzels	Caramel Bars	Funnel Cake
Cream Cheese Swirl Brownies	Taco Bowls - Vegan	Cake Pops
Carrot and Potato Mash	Blueberry Muffins	Blackberry Lemon Zucchini Cake
Lemon Ricotta Pound Cake	Peanut Butter M&M Blondies	Overnight Peanut Butter-Banana Oatmeal
Chocolate Brownie Oatmeal Cookies	Irish Soda Bread	Toffee Crunch Cookies
Pumpkin Granola Bars	Garlic Parmesan Orzo	Zucchini, Onions and Red Pepper Stew
Chewy Chunky Blondies	Chocolate Chip Pecan Blondies	Wild Blueberry Oat Muffins
Smoked Salmon Cream Cheese Feta & Cranberry Pinwhe	Green Tomato Gazpacho	Quick Chocolate Cakes
Spiced Apple Cake with Walnuts	Unrefined Peanut Butter Cookies	Bacon Cheese Mini-Quiches
Flourless Chocolate Peanut Butter Chocolate Chip	Perfect Chocolate Chip Cookie	Lemon Muffins with White Chocolate Chips
Whole Lemon Bars	Honey Sesame Pork Loin	Summer Succotash
Whole Grain Oatmeal Cookies	Herb Crusted Belly Pork	Soft Pretzel Bites
Mango, Corn and Red Bell Pepper Salsa	Banana Gelato	Spiced Nuts
Raspberry and Nutella Pizza	Hamburger steak with onions and egg

Lentil and Tomato Soup

Last week, I didn't do a meal plan. It was the last week of holidays and psssh, people have been surviving and not making meal plans for years, right? It turns out I am not one of those people that can survive without a meal plan. I think the disaster wasn't helped by shopping day moving from Monday to Thursday, so I had ten days between grocery shops, but I did end up eating essentially nothing but microwaved potatoes for two days.

I swear to goodness, if I didn't have friends living down the road to cook for me and let me eat their biscuits, I probably would have faded away to nothing.

So on Monday, once I had run out of potatoes, I decided to finally cook this soup. I got the recipe from one of the free Coles magazines, and actually had everything on hand to make it (its okay, I also wonder why I didn't make it earlier in the week). I have a five hour break on Mondays which gives me more than enough time to come home for lunch and whip something up. Also, I'd only eaten an apple before I went to uni and apparently they do not fill you up for four hours. Who knew? :P

I added some carrot to the soup to bulk it out a bit, and next time I think I will also add some green vegetables (peas and broccoli and the like) for colour and deliciousness. In the various incarnations of this soup (it makes four to six servings), I've had it with spinach, pine nuts, and bacon, and I'm sure there are a million other toppings you could try.

LENTIL AND TOMATO SOUP
Serves four to six
Total time commitment: 30 minutes
Recipe adapted from Coles Magazine
Cost: 68c per serve (if recipe makes 4 serves)


1 tbsp olive oil
1 onion, chopped
1 tsp ground cumin
1 tsp ground coriander
1 cup red lentils
1 carrot, diced
400 g diced tomatoes
3 cups vegetable stock

1. Heat oil in a large saucepan. Add onion and cook until soft. Stir in cumin and coriander and cook, stirring, for one minute.

2. Add lentils, carrot, tomatoes and stock. Bring to the boil, reduce heat, and simmer until lentils and carrot are soft (about 10 - 15 minutes).