Mashed Potatoes are my favorite side.You will need:
Cream
Butter
Salt
White Pepper
Granulated Garlic
Yukon Gold Potatoes
That’s right I’m taking a stand for Yukon Gold’s.They make the fluffiest, smoothest, tastiest mashed potatoes on earth.ACCEPT NO SUBSTITUTES.
I couldn’t find Yukon Gold’s so I used russets.
The amount you make will depend on how many people you’ll be feeding.I usually figure a pound per person.Seems like a lot, but they’re good.The rest is straight forward.
Peel the spuds:
Chop the spuds:
Boil the spuds:
Rice the spuds:
If you don’t have a potato ricer that’s OK, just continue making sub-par mashed potatoes.
Begin beating spuds:
Add Cream, butter, salt, white pepper, and granulated garlic.
Cream and butter is to consistency.Salt, pepper and garlic to taste.I always use equal amounts of white pepper and granulated garlic.
Dish 'em up and enjoy.
The only thing that is needed to complete the meal is the traditional “Horn of Good-n-Plenty”
Mashed Potatoes are my favorite side.You will need:
Cream
Butter
Salt
White Pepper
Granulated Garlic
Yukon Gold Potatoes
That’s right I’m taking a stand for Yukon Gold’s.They make the fluffiest, smoothest, tastiest mashed potatoes on earth.ACCEPT NO SUBSTITUTES.
I couldn’t find Yukon Gold’s so I used russets.
The amount you make will depend on how many people you’ll be feeding.I usually figure a pound per person.Seems like a lot, but they’re good.The rest is straight forward.
Peel the spuds:
Chop the spuds:
Boil the spuds:
Rice the spuds:
If you don’t have a potato ricer that’s OK, just continue making sub-par mashed potatoes.
Begin beating spuds:
Add Cream, butter, salt, white pepper, and granulated garlic.
Cream and butter is to consistency.Salt, pepper and garlic to taste.I always use equal amounts of white pepper and granulated garlic.
Dish 'em up and enjoy.
The only thing that is needed to complete the meal is the traditional “Horn of Good-n-Plenty”
Mexi-Medi Mini Tortillas As I am cooking challenged, but love the participation, my contribution is a super quick mexican/mediterranean tortilla. This will be short and quick as it is also 2a.m. and I want to make the deadline!
For these I used Sun-dried tomatos soaked in olive oil, kalmata olives, green chilis, feta cheese, greek yogurt plain, and mini whole wheat tortillas.
1. Lay tortillas on baking sheet 2. Dice sun-dried tomatos and olives. 3. Sprinkle on tortillas. 4. Drain Chilis. 5. Sprinkle on tortillas. 6. Sprinkle Feta liberally to taste over tortillas. 7. Broil for 5-7 minutes. (I have set many a broiler on fire, so I only left mine in for 5 out of fear and they were crunchy and tasty.) 8. Drizzle Greek yogurt over the top 9. Enjoy.
Things I learned-- 1. First batch I drizzled olive oil on the tortilla before broiling and it was too much. There was enough in the sun dried tomatos and olives I used. The extra made the bottom too soggy. 2. You could use anything with these. I was staying with my friend Jen and we came up with tons of combinations that would make a very tasty appetizer. 3. I'm sure most everyone knows this already, but this was my first experiment with the greek yogurt as a substitute for sour cream and I wouldn't go back! 4. Thumbs up as a yummy appetizer!
No photos for the time being because my stupid computer will not allow me to add photos at this time.
Mexi-Medi Mini Tortillas As I am cooking challenged, but love the participation, my contribution is a super quick mexican/mediterranean tortilla. This will be short and quick as it is also 2a.m. and I want to make the deadline!
For these I used Sun-dried tomatos soaked in olive oil, kalmata olives, green chilis, feta cheese, greek yogurt plain, and mini whole wheat tortillas.
1. Lay tortillas on baking sheet 2. Dice sun-dried tomatos and olives. 3. Sprinkle on tortillas. 4. Drain Chilis. 5. Sprinkle on tortillas. 6. Sprinkle Feta liberally to taste over tortillas. 7. Broil for 5-7 minutes. (I have set many a broiler on fire, so I only left mine in for 5 out of fear and they were crunchy and tasty.) 8. Drizzle Greek yogurt over the top 9. Enjoy.
Things I learned-- 1. First batch I drizzled olive oil on the tortilla before broiling and it was too much. There was enough in the sun dried tomatos and olives I used. The extra made the bottom too soggy. 2. You could use anything with these. I was staying with my friend Jen and we came up with tons of combinations that would make a very tasty appetizer. 3. I'm sure most everyone knows this already, but this was my first experiment with the greek yogurt as a substitute for sour cream and I wouldn't go back! 4. Thumbs up as a yummy appetizer!
No photos for the time being because my stupid computer will not allow me to add photos at this time.
I decided to mix two things I love Mexican and Indian!I absolutely love making my own flour tortillas, it’s super easy and delicious.I also love Tasty Bite Jaipur Vegetables and gave a homemade version a go.So I decided to fill a burrito with Jaipur veges & basmati rice.
After you’ve formed a dough ball, cover it and let it rest while you prepare the Jaipur Veges.
Jaipur Vegetables
2 teaspoon cumin seeds
1 teaspoon coriander seeds
5 each cloves whole
5 each cardamom pods
1/2 teaspoon cinnamon
1/2 teaspoon garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon salt or to taste
1 tablespoon vegetable oil mild
1 medium onion sliced
1 medium tomato peeled, chopped
3-4 small red potatoes
1/2 cup snap peas
1/2 cup green beans
1 medium carrot
2 tablespoons tomato paste
10 each cashew nuts whole
1/4 cup raisins, seedless
1 cup cream, half and half
1 tablespoon butter (ghee if you have it)
1/2 cup hard tofu or paneer
1.Toast cumin and coriander seeds for approx 5 minutes and then grind with cloves and the extracted cardamom pods (or just use pre-ground stuff)
2.Chop up veges however you’d like and begin to stir fry with the oil.
3.Add in everything except tofu/paneer and simmer on lower heat until everything is soft stirring every minute or so.(Add in tofu/paneer after you don’t need to stir as much.)
While the Jaipur veges were cooking, I rolled out flour tortillas.
And cooked them on a heated cast iron pan each side for approx a minute.
Mixed some rice and Jaipur vegetables and then went to my husband for the last step.He can roll a burrito like no one.Here’s the proof!
It was really good, although, I don’t think the rice was necessary.I think I’d preferred it with solely Jaipur Veges!Thumbs up though, for sure!
I decided to mix two things I love Mexican and Indian!I absolutely love making my own flour tortillas, it’s super easy and delicious.I also love Tasty Bite Jaipur Vegetables and gave a homemade version a go.So I decided to fill a burrito with Jaipur veges & basmati rice.
After you’ve formed a dough ball, cover it and let it rest while you prepare the Jaipur Veges.
Jaipur Vegetables
2 teaspoon cumin seeds
1 teaspoon coriander seeds
5 each cloves whole
5 each cardamom pods
1/2 teaspoon cinnamon
1/2 teaspoon garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon salt or to taste
1 tablespoon vegetable oil mild
1 medium onion sliced
1 medium tomato peeled, chopped
3-4 small red potatoes
1/2 cup snap peas
1/2 cup green beans
1 medium carrot
2 tablespoons tomato paste
10 each cashew nuts whole
1/4 cup raisins, seedless
1 cup cream, half and half
1 tablespoon butter (ghee if you have it)
1/2 cup hard tofu or paneer
1.Toast cumin and coriander seeds for approx 5 minutes and then grind with cloves and the extracted cardamom pods (or just use pre-ground stuff)
2.Chop up veges however you’d like and begin to stir fry with the oil.
3.Add in everything except tofu/paneer and simmer on lower heat until everything is soft stirring every minute or so.(Add in tofu/paneer after you don’t need to stir as much.)
While the Jaipur veges were cooking, I rolled out flour tortillas.
And cooked them on a heated cast iron pan each side for approx a minute.
Mixed some rice and Jaipur vegetables and then went to my husband for the last step.He can roll a burrito like no one.Here’s the proof!
It was really good, although, I don’t think the rice was necessary.I think I’d preferred it with solely Jaipur Veges!Thumbs up though, for sure!
Hi all, I am new to the blog and this is my first entry. Many years ago I "went vegetarian" and have been playing with food ever since - learning to cook and reinvent many traditional dishes. One of our favorites is a meatless version of Maryland Crab Cakes - what we call Mock Crab Cakes. When I began making these I used artichoke hearts and parsley. And then we moved to Bolivia and both artichoke hearts and parsley (the kind we find here at least) were not that easy to find. But they did have things such as palm hearts and cilantro in abundance. So my fusion today is to combine two typical South American products in a not so typical Mock Crab Cake!!
So the ingredients are:1/2 of a large sweet onion (Vidalia, Peru Sweets, etc.) minced 2 cloves garlic minced one 25oz. jar or two 10oz. cans palm hearts - drained and rinsed (luckily palm hearts today are mostly from plantations and the native populations are not as pressured for harvest!) A handful of Cilantro minced 2-3 tsp Old Bay Seasoning 2-3 eggs (compliments of our chickens who we call "the Girls") Approximately 1 1/2 cups seasoned bread crumbs, stuffing mix, or crushed crackers Salt and pepper to taste Olive oil
Heat about 3 Tbsp of olive oil in a saute pan and add the onion and garlic. Saute until just transparent.
Add in the Old Bay and mix well. Remove from the heat and let cool. Transfer to a mixing bowl and add the palm hearts and cilantro - mix well and then add salt and pepper to taste.
Then mix in the eggs and gradually start adding in the bread crumbs - adding just enough to form a nice sticky paste. I form this into 3" rounds and I usually make them about 1 inch thick. Pour enough olive oil into a skillet to cover the bottom and heat. Brown the patties on both sides and drain on paper towels.
I serve these with a fresh "tartar sauce" that has a nice zing to it:
The other half of the sweet onion minced very fine 2tsp prepared brown mustard 1 tsp lemon juice 1/4 cup light mayo 1 tsp horseradish 1 tsp cilantro 1 Tbsp sweet pickle relish
Place all ingredients in a bowl and mix well.
I serve these on some lettuce and topped with the tartar sauce. Hubby Todd always needs hot sauce on these and daughter Lily must have ketchup (on these and on everything else). So here is the finished plate!!!
If you would like to take part in our monthly cooking challenge email us at:
stubsyo@yahoo.com
Rules Etc.
The Rules:
1.) Challenge will be given on the 1st of the month.
2.) Entries are due by the last day of the month.
3.) Recipe must be posted with entry along with preparation time. (Cite source if not your own).
4.) At least one photo of the dish must be presented. (We encourage a photo essay)
Challenge Results:
Voting will take place the subsequent month of the challenge. Winners will be announced along with the next theme and Mad Props will be given.
Categories are as follows: 1.) Most inventive/unique 2.) Best cooking story 3.) I desire to eat this immediately 4.) Most effortless (but in a good way) 5.) Best Photo(s) 6.) Best In Show
