Submit a Recipe

Since I started The Real Potato a few months ago, I’ve been given helpful tips and amazing recipes by readers from all over the world.  I can’t immediately follow up on all of them, but that’s no reason not to share them with the world!  So I’m opening up a space for you, the readers, to share your favorite recipes and the stories behind them.  Tell me about your grandma’s halushki, your dad’s barbecue, the cake you baked yourself for your twelfth birthday, the dessert your high school boyfriend used to make.  Tell me about the hot chocolate you learned to make in Mexico or the hot dish you grew up with in Wisconsin.  All I ask is that you answer the questions below using the comments box.  Please try to keep it under 500 words or so, and if you didn’t invent the dish, give credit where credit is due. 

1. What’s the name of the dish?

2. What are the ingredients?

3. What are the instructions?

4. What are the ethnic/cultural origins or influences of this dish?

5. What’s the story behind it?  Why do you want to share it with the world?

PLEASE read and follow the guidelines above.  Submissions that do not respect the guidelines will be deleted.  This is not an advertising space to promote your product!


12 Responses to “Submit a Recipe”

  1. pal002 Says:

    Ma Cook’s Cold Remedy (Hot Toddy)

    Maker’s Mark
    Chamomile Tea

    Add it all together to taste. I had a cold with congestion last night and two of these made me feel alright.

  2. Mrs.K. Says:

    What do you think of lentil soup?? I have a good recipe I’ll pass along to you if you want it…it’s easy, all in one pot and good for you to boot. I mixed a few recipes to get mine just right and my husband can never get enough of it. If bread isn’t a diet issue, it goes great with some nice dense homemade brown bread.

  3. therealpotato Says:

    i [heart] lentil soup! I’d love the recipe if you’re into passing it on… thanks!

  4. Mrs.K. Says:

    No problem – I’m pretty proud of my soup since I didn’t just follow someone else’s recipe, but sort of mixed a few. So, to answer the questions above:

    Lentil Soup
    4 Cups dry brown lentils
    2-3 Tablespoons olive oil
    1-3 Tablespoons minced garlic
    1 Cup diced onion
    8 Cups chicken/vegetable stock or water
    3/4 Cup tomato paste (plain sauce works, too)
    1 1/2 teaspoon salt if using stock; if using water, add more salt to taste
    2 tsp black pepper (again, more can be added to taste)
    2-3 Cups chopped spinach
    Olive oil and vinegar to drizzle (red wine or balsamic work best)

    Put lentils in a big pot, cover with water (about an inch above lentils) and bring to a boil. Boil for ten minutes and drain; set aside. Using the same pot, saute garlic and onions in olive oil until onions are soft. Add lentils, mix thoroughly and stir for a minute or so. Add chicken/vegetable stock or water to lentils. Stir in tomato paste, salt and pepper Bring to a boil, then lower heat and simmer for about an hour or as long as it takes the lentils to become soft (it always seems to be different every time I do it). Add chopped spinach to the soup and continue to simmer for about five minutes. To eat this like Greek lentil soup (Fakes), drizzle olive oil and either red wine or balsamic vinegar into soup before serving. I find that it adds quite a bit to the flavour. The amounts of garlic and onion can be adjusted to taste, and the spinach is also optional…this soup can really be played with a lot to adjust the flavour and ingredients to your taste. Some like to add carrot to lentil soup – we’re not big fans of carrots, though, so we stick to this recipe. This recipe should feed five or six with leftovers (unless someone has a really big appetite).
    We eat this with no-knead brown bread which is nice and dense and acts great as a sponge for that good broth. This soup is a fantastic hearty soup for vegetarians – I make it with a veggie chicken stock rather than vegetable stock or water and it adds some flavour without adding meat.

    This particular recipe is heavily influenced by a recipe for Fakes – Greek lentil soup – which is served with olive oil and vinegar. The main difference between the authentic recipe and mine is that I left out the carrot and the herbs that it calls for. The herbs (oregano, rosemary and bay leaves) are a wonderful addition, but my husband isn’t so crazy about them, so I leave them out. The chopped spinach draws on a more western styled recipe for lentil soup, which also calls for carrots and sometimes celery. You could make this soup chock full of veggies if you wanted, but again, my husband prefers it just as I wrote it out.

    I love this soup and don’t mind sharing it because it is so yummy! It’s healthy – lots of protein in the lentils, vitamins and minerals in the spinach, low in bad fats, balanced carbohydrates, etc. It’s a great soup for vegetarians as it fills you up without meat (beans and lentils are so great for that!). I love the Greek influence and the idea of drizzling olive oil and vinegar into it – especially when you eat it with bread, because the bread soaks up the broth, oil and vinegar and tastes really fantastic. I could go on and on, but the main reason I share this recipe is that lots of people have never had lentil soup or even lentils before. Particularly in areas where meat and potatoes are the staple (like here in northeastern BC), lentils are a novel idea. When my husband first tried this soup, he was very impressed with how hearty it was even though it was meatless.
    Try it out and enjoy!!

  5. Mrs.K. Says:

    I forgot about the word count and went over a bit…sorry!

  6. pal002 Says:

    Balsamic Chicken

    1.5 Cups Balsamic Vinegar
    4 Med Cloves of Garlic
    1 T Rosemary
    4-5 Chicken Thighs
    s/p, oil

    Preheat oven to 450.

    Reduce Vinegar and Garlic over medium heat/boiling 10-15 minutes, until syrupy. Add Rosemary.

    In a Skillet that can go into the oven, Add oil, seasoned Chicken (s/p). Place Chicken in skillet skin side down and sear 3-5 minutes. Remove Chicken, pour out fat/oil. Put Chicken back in skillet skin side up. Put pan in oven, roast 15-20 minutes. Remove, heat broiler, brush on vinegar. Broil 3-5 minutes until bubbling.

    This dish was given to us with a book of family recipes for our wedding. It is delicious. We served it with yellow rice and “Wilted Spinach” from the Joy of Cooking.

  7. Rebecca Says:

    Traditional Scotch Pie

    Hello i am living in EDINBURGH scotland and i have seen the recipe for scottish meat pie and decided i would share the scottish secret with you.
    This recipe uses Hot water pastry which i will also post.

    1lb of finely minced lamb or beef
    8oz of fine bread crumbs
    Little beef dripping (juices from cooked beef) we get it at the butchers.
    Seasoning of salt, white pepper and nutmeg

    Roll out the pastry till it is about 1/8 inch thick. Cut out rounds that will fit whatever moulds your using- the pastry should make about 15 pies or more. cut out enough circles fae the pastry to make tops for the pies.
    Mix the mince with the bread crumbs add a little beef dripping to bind together, then add the seasoning and mix well.
    Fill the pie shells 3/4 full, add the tops and seal. Make we slits or circles in the pie tops to let the steam out and brush with milk. pre heat the oven to 480-500F (america), 240-260C or gas mark 9.
    Bake for 25 mins or until golden brown.

    Now enjoy traditional Scotch Pies

  8. Rebecca Says:

    Hot Water Pastry (needed for Scotch Pies)

    8oz Lard or Dripping (see scotch pie)
    1 1/2 lb Self-rasing flour
    1 teaspoon salt
    10 fluid oz water

    In a saucepan add the water and boil. Melt the lard in the boiling water. Sieve the flour into a bowl that has been warmed (so that the hot fat and water mixture is not chilled by the flour).
    Make a well in the middle of the flour and mix in the hot fat and water mixture with a wooden spoon.
    Once the mixture has cooled a little, kneed the dough. When the dough is elastic, leave it in a warm place until it becomes firmer yet still elastic enough to roll out.
    Now you are ready to make Scotch pies.


  9. therealpotato Says:

    Rebecca, this sounds amazing! I’m going to have to make these some weekend! Thanks for the post.

  10. Rebecca Says:

    i would like to insert a picture to show what they traditinally look like. how would i go about doing that???

  11. Rebecca Says:

    p.s great tip n how to make the pastry case!!! i asked my mum this morning. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry – you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.

  12. Crohns Disease Says:

    I’m very afraid about crohn’s disease. I have some symtoms in abdominal pain, often in the lower right area, and diarrhea. Should I go to see the doctor? Please help.

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