One Dish Wonder: Tomato and Ricotta Potato Bake (gluten free, low sodium)

Tomato and Ricotta Potato Bake

Easy, easy easy! Take a few minutes for prep, layer the ingredients in a pan, and pop it in the oven. After about an hour you will be rewarded with a garlicky, cheesy potato dish that is perfect for a side or solo as a meatless entree.

2 medium potatoes
1 tbsp olive oil
1/2 tsp salt or lite salt (omit if using cottage cheese)
tomatoes (four large, eight small)
1/2 lb ricotta or drained cottage cheese
parsley
garlic
basil
2 tbsp parmesan cheese

Finely slice the potatoes. (G-man and the Cadet do not mind the peels, and if you can get away without peeling you will have even less work. Just use the word, "rustic.") Toss the potato slices in olive oil and the salt. Slice the tomatoes.

In a covered casserole dish sprayed with olive oil, assemble the layers: Place a third of the potato slices at the bottom of the dish and sprinkle with garlic, parsley and basil. Top with half of the ricotta and half of the tomato slices. Layer with another third of the potatoes and seasonings, then the rest of the ricotta and tomatoes. For the final layer, arrange the last potato slices over the top. Sprinkle them with the seasonings and parmesan cheese. Gently press down to take out any air bubbles then put the lid on.

Bake at 350 for an hour, or 375 for 45 minutes. 

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Chicken and Summer Corn Soup (gluten free, crock pot)

Chicken and Summer Corn Soup

G-man asked to make chicken soup. Specifically, he wanted make soup with chicken, sweet corn, tomatoes and beans. That kid is onto something... Every bite tastes like summer. Tomatoes and kidney beans add a touch of cheerful color and the sweet corn kernels have a slight crunch. Our son may only be four years old, but he sure has great ideas in the kitchen!

4 chicken (Free range makes better soup. Trust me.)
1 large, ripe tomato
6 ears corn, kernels sliced off
2 cups cooked/ 1 can drained red kidney beans
2 tbsp parsley
1/2 tsp oregano
1/2 tsp basil
salt to taste

Place the chicken thighs into the crock pot and cover with water. Cook on "high" for 2-3 hours, until chicken is cooked. (All night on "low" would work if you are prepping the soup before leaving for work.) Take the chicken from the pot,  Bone is and skin it, placing the bones in the freezer for future bone broth. Chop up the chicken and put it back in the pot.

Ad the chopped tomato, beans, corn, and all seasonings except the salt. Allow the soup to cook for at least another two hours on "high" or all day on "low."

Before serving, salt the soup, a little at a time. Half a teaspoon for the whole pot was enough for us.


I shared this recipe with these natural food recipe link-ups: Traditional Tuesdays, Slightly Indulgent Tuesday, Fat Tuesday,  the Hearth and Soul Hop and Empty Your Archives.

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