Tator Tots

Tator Tots

Tags :

Category : Recipes , Vegetable Sides

Tator Tots

Servings: 2-4
Prep Time: 20 minutes
Cooking Time: 45 minutes

I use all organic ingredients for flavor as well as for health.

Ingredients:
2  very large Idaho russet baking  (or 4 small to medium ones), washed, peeled and cut into small bite-size cubes.
1 small onion, sliced into small strips.
1 Tbsp. avocado oil or grape-seed oil (non-GMO)
1 tsp. paprika
1/4 tsp. Redmond Sea Salt (or to taste)
fresh ground pepper to taste

Preparation:
Preheat oven to 375 F. Line a large baking sheet with parchment paper.
Place diced potatoes in a large sauce pan or skillet. Rinse and drain, then add filtered water to cover. Bring to a boil, cook about 5 minutes, they will not be quite tender. Drain very well.

Making It:
1. In a large bowl combine potatoes, oil, onions, paprika, salt, and pepper. Toss to coat well. Spread out in a single layer on the baking sheet.
2.  Bake until golden and crispy about 45 minutes. For more even crisping flip the potatoes halfway through the baking process.
They can be served with Sun-dried Tomato Catsup, Pete’s BBQ sauce or just plain.

These are so yummy. Enjoy!
Marie


Mashed Potatoes with Kale

Tags :

Category : Recipes , Vegetable Sides

Mashed Potatoes with Kale

Servings: 4-6
Serving Size: 1 -2 cups
Cooking Time: 30-35 minutes
Prep Time: 15-20 minutes

Ingredients:
4-5 medium organic red skin or russet potatoes (Cut out the eyes, wash, and slice into big chunks)
4 cups organic kale, washed, stemmed and thinly sliced
2 cloves garlic, minced
1/2-1 cup organic onion or 1 medium leek, chopped
3 Tbs. organic unsalted butter, (divided)
1  15oz. can organic coconut milk (more or less as needed to make the potatoes creamy)
1 tsp. Redmond Sea Salt
Dash of pepper (to taste, optional).

Prep Ahead:
1. Prepare the potatoes for cooking a large pot. Cover the potatoes in cold water and cook for 20-25 minutes or until tender when pierced.
2. Assemble the rest of the ingredients, and prepare for cooking.

Making It:
1. In a large skillet cook the onions and garlic in 1 Tbs. of butter. until very limp. Add the kale and stir occasionally over low heat until kale is wilted, add a little filtered water if needed to make sure it doesn’t burn. Turn off heat and set aside.
2.  The potatoes should be ready for mashing. Mash with the remaining butter and then add enough of the coconut milk, continuously mashing so they will be light and fluffy. Stir in the kale mixture into the potatoes. Season with the sea salt and pepper.  Serve immediately.

ENJOY

Marie


Bounty Baker

Bounty Baker

Bounty Baker

Serving Size: 2 Cups
Servings: 
2-4
Prep Time:
1 hour
Cooking Time:
1 hour

Double the recipe if needed

Ingredients:
2 (medium to large) organic Russet potatoes, baked
1 Cup Pete’s BBQ sauce (make ahead or while potatoes are cooking)
3 large  portobello mushrooms, washed, cut in half, then diagonal slices**
1 small onion, cut into thin slices
1 tsp Redmond Sea Salt
Pepper to taste
Optional: grated cheese to sprinkle on top (I use dairy-free smoked Gouda cheese)

** Alternative for meat lovers
Use left over roast beef slices in place of mushrooms

Prep Ahead:
1.  Wash and scrub potatoes. Pierce them with many holes using a fork or knife to allow steam to escape. Place in preheated oven 400 F,  for 1 hour. 
2.  Assemble the ingredients.
3.  Make the BBQ sauce (1/2 hour cooking time).

Making It:
1.  15 minutes before the potatoes are done, wash and cut the mushrooms and onions. Place onions and oil in a large skillet. Sauté for 5  minutes or until soft,  add mushroom slices, 3/4 to 1 cup BBQ sauce and salt. Bring to a boil. Then simmer on low for 8 minutes.
2.  Remove the potatoes from the oven and cut potatoes in 1/2 and squeeze open while fanning outward. Spoon the BBQ mixture on top of the potato.
3.  Grate cheese and sprinkle on top of the assembled potato,
and serve.

Enjoy!
Marie


Potato Salad

Tags :

Category : Recipes , Salads

Potato Salad

Potato Salad

Serving Size:  1 cup
Servings:  8

Double the recipe if needed

Ingredients:
2 large organic yams/sweet potatoes (orange ones)
3-4 large organic red skin potatoes (or use yellow skins in combination)
1 cup frozen organic peas,  thawed
1 large stalk organic celery, chopped
1 red/orange bell pepper organic (if possible), chopped
1/2-1 tsp or to taste Redmond Sea Salt
Vegenaise, soy-free salad dressing (buy at any health food     grocery store)

Prep Ahead:
Prep the potatoes and peas ahead of time or day before.

Cut the potatoes into big chunks and steam with 3/4 cup water with the whites of the potatoes on the bottom of the electric frypan. When cooked, pierce the potatoes with knife, to check tenderness, not mushy. When done, put in a single layer on large platter to cool to touch, then cut into bit size pieces and put in covered bowl in the fridge to cool. Thaw peas.

Make It:
Chop the veggies. Dump the potatoes and peas in a large bowl. Put in the chopped veggies, salt and Vegenaise, mix and eat.

Enjoy!
Marie