SPINACH & ROASTED GARLIC PESTO

So here I am...back in the kitchen! It's been a very long break for me and although I've enjoyed my time off, it feels good to be back. I've been so inspired by all the yummy fresh fruits and veggies I've been getting in my bountiful basket each week. If you have this service available in your area, you really should look into it and give it a try!

A couple weeks ago we got a lovely bundle of fresh spinach and this is what I decided to do with it...


SPINACH & ROASTED GARLIC PESTO
(Mindi Original)

To make the Pesto:

1 bunch spinach (4 C.)
1 head roasted garlic
Zest of 1 lemon
1 T. lemon juice
½ C. roasted pine nuts
½ C. parmesan cheese
1 t. salt
½ t. pepper
¼ - ½ C. olive oil

1. Place all the ingredients, except the olive oil, in a food processor or blender.
2. Puree the ingredients. While the food processor or blender is on, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

(The more olive oil, the thinner the pesto. You might want a thicker pesto for spreading on bread or pizza etc. You might want a thinner pesto for tossing with pasta or using as a dipping sauce.)


To make the Chicken Pesto Pasta as pictured above:

1 lb. cooked pasta
3 C. shredded chicken
1 C. toasted bread crumbs
1 recipe pesto

1. Toss all the ingredients together and serve hot or cold.

HEALTHY RANCH DIP

I really had hoped to post something a little sooner, but my plans were foiled a few days ago when my 2 year old spit an entire mouth full of apple juice right into the key board of my lap top. At the time I had one of those..."Why am I having another child??? moments". But I'm over it now, and my little r is once again the light of my life. She's just lucky she has a "computer nerd" daddy that knows how to fix just about everything electronic around here.

So I thought it only fitting that my first post of the new year, be something healthy. It seems like everyone I know has set goals for weight loss or healthy eating. One of the benefits of pregnancy at the new year; not really worrying about weight loss. However, I know that will be my number one goal come April. Anyway, this little recipe is one of my all time favorites.

Years ago, and I do mean many years, I really got into Body for Life. Some of you may have heard if it. It's a great program. I've done it twice in my life and both time lost a considerable amount of weight. The first time I lost 30 pounds and the second time I lost 25. I have many recipes from the program that have stuck with me over the years, not just because they're healthy, they also happen to be yummy. This was one of them.

I also thought this was a great fit for the upcoming Super Bowl Sunday. This is a perfect healthy munchie. Even my 2 year old gobbles this stuff up. She is a veggieholic though...strange but true.


HEALTHY RANCH DIP
(Recipe by Body for Life)

1 C. regular or low-fat cottage cheese
1 green onion, chopped
2 t. Italian seasoning
1/4 t. ground black pepper
1/2 t. salt

1. Combine the cottage cheese and green onion in a blender or food processor. Blend on high speed until smooth.
2. Stir in the Italian seasoning, pepper and salt.
3. Serve with Veggies, Pita chips, crackers etc...

ROASTED GARLIC ROSEMARY CHEESE POTATOES

I threw these potatoes together on the fly last week for my book club dinner. They turned out to be pretty darn yummy! I love anything with roasted garlic (click here for a roasted garlic tutorial). I've had a few friends call for the recipe, so I thought I better get it posted.

So here ya go ladies...this is because I love you so much!!


ROASTED GARLIC ROSEMARY CHEESE POTATOES
(Mindi Original)

5 lb.s russet or Yukon Gold potatoes; peeled and cut to 1 inch cubes
salt
1 oz. fresh rosemary; rough chopped
8 oz. cream cheese; softened
1/2 C. butter (1 stick); softened
1 C. heavy whipping cream
2 heads roasted garlic
1 C. Parmesan cheese
1 C. mozzarella cheese

1. Place the cut potatoes into a large stock pot along with the rosemary. Fill the stock pot with water to cover the potatoes by about 1 inch. Salt the water with enough salt that the water taste a little like sea water.
2. Bring the water to a boil and allow the potatoes to cook for about 15 minutes or until the potatoes are fork tender.
3. Drain the water, leaving the potatoes and Rosemary in the pot.
4. Roughly mash the potatoes with a hand masher.
5. Add the cream cheese, butter, cream, and roasted garlic. Continue to mash until everything is well incorporated. (You can mash the potatoes to the consistency of your choice. I like mine to be a little lumpy, but if you're not a big fan of lumps you can use an electric mixer or potato ricer to get the potatoes as smooth as possible.)
6. Now gently stir in the cheeses.
7. Scoop the potato mixture into a 9x13 pan or casserole dish. Bake in the oven at 350 for 20-30 minutes and serve immediately.

8. If you want to make the potatoes ahead of time and cook later, cover with plastic rap and store in the refrigerator. When you're ready, bake at 350 for 45 minutes.

PARMESAN ZUCCHINI CRISPS

Since we're on the subject of zucchini, I thought I'd share my favorite "simple" preparation for zucchini as a side dish. Sorry there's no after shot, but we gobbled them up so fast that I forgot to take a picture. I'm sure I'll be making them again, before the zucchini season is over, so I'll take a picture then and be sure to give you and update.

Seriously, when these are nice and crispy...I eat them like candy!


PARMESAN ZUCCHINI CRISPS

Sliced zucchini or squash
olive oil
salt & pepper
Parmesan Cheese

1. Lay out the sliced zucchini, drizzle with olive oil, sprinkle with salt & pepper, top with Parmesan cheese.
2. Put under the broiler for about 3-5 minutes or until nice and crispy.

ROMAINE SALAD WITH CREAMY PARMESAN

The red rocks are calling my name. So, wish me luck...I'm off to Moab for 4 days of family fun! I don't know if I've mentioned this before, but Moab is kind of like home to me. My dad grew up in Moab and while I really never had a home town (military bratt...remember), as kids we spent ever summer in Moab visiting my grandparents. I love that town. It's like a blanket of red rocks that comforts my soul. Maybe it's my own childhood memories, or the hundreds of stories my dad has told me about every rock formation, every hill crest, every street corner, and ever bend in the road...I feel like his home town, somehow became mine too. What can I say...it's the true blooded Nordfelt in me! This will be little r's first trip to red rock country and I'm so excited to share my love with her.

Dead Horse Point...one of many favorites in Moab. As kids we used to sit on the edge, just like this. I can remember my mom freaking out while my dad encouraged. I'm so sorry Mom...what were we thinking? The mere thought of little r going anywhere close to the edge, gives me an anxiety attack... But it really is so beautiful!

...so one last side for the week. This super easy salad has recently become a favorite. I like it because it's delicious and full of ingredients that I always have on hand. It may seem kind of plain, but trust me the flavors are bold, zesty, and tangy. If you wish, you could also add some grape tomatoes and croutons. But it's really not necessary.

ROMAINE SALAD WITH CREAMY PARMESAN

(Recipe adapted from Cuisine at Home)

1/4 C. sour cream

1/4 C. grated Parmesan cheese

2 T. mayonnaise

2 T. white wine vinegar

2 T. minced fresh parsley

1/2 t. Dijon mustard

1/8 t. Worcestershire sauce

1/8 t. hot sauce

salt & pepper to taste

8 C. chopped romaine lettuce

1. Whisk together the sour cream, cheese, mayonnaise, vinegar, parsley, Dijon, Worcestershire, hot sauce and salt & pepper.

2. Toss the dressing the the lettuce, just before serving.

3. Serves 4.

GRILLED ZUCCHINI WITH BALSAMIC & CORN ON THE COB WITH HERB BUTTER

That's right...today you get two for the price of one. Mainly because these aren't so much recipe's as they are side dish idea's. We love to grill in summer. It's easy, fast and cuts down on the dishes; my personal favorite!

These are also two great idea's for utilizing your awesome garden harvest or farmer's market finds.

GRILLED ZUCCHINI WITH BALSAMIC

4 Zucchini's; sliced in half

1 T. Olive Oil

1/4 C. balsamic vinegar

salt & pepper

1. Brush the zucchini halves with olive oil and season with salt & pepper.

2. Place on the grill.

3. Baste with balsamic vinegar as you grill.

4. Cook until your desired doneness. I usually cook mine for about 5 minutes. I like them kind of crispy on the outside and nice and juicy on the inside.

BOILED OR GRILLED CORN ON THE COB WITH HERB BUTTER

Corn on the Cob (as many as you want)

Herb Butter (Click for the recipe)

There are a couple different ways you can cook this yummy side.

1. Boil your corn on the cob in water with a couple tablespoons of sugar. The sugar will help draw out the sweetness of the corn. Boil for about 10 minutes.

2. Take the corn out of the water. Using a sharp knife, cut the corn off the cob. I've learned a great trick for cutting corn off the cob...place a small bowl or tea-cup inside a large bowl. Rest your corn on the small bowl and cut. The larger bowl catches all the kernels with a lot less mess.

3. Toss the hot corn with herb butter. Amount will be determined by how much corn you cook. Add to your liking.

You can also grill your corn....

(Sorry I don't have any pictures of this process...hopefully I can explain it in words.)

1. Pull the husks back from your corn, being careful not to pull it completely off.

2. Remove the silk.

3. Lather the corn with herb butter to taste.

4. Pull the husks back over the corn, twisting the top to close.

5. Place the corn straight on the grill and allow to cook for about 15-20 minutes on low heat.

6. When the corn is done, remove the husks and enjoy!

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I've joined the Quinoa craze...and I'm not sorry!

Has everyone tried Quinoa yet? There are recipes for Quinoa everywhere and the health benefits of this popular little grain (is it a grain??) have shot this little food into super stardom. Several months ago, my sister shared this recipe with me. I was so excited to try Quinoa that I ran out and bought it. I had planned on making it within days of my purchase, but I got side tracked for some reason and the Quinoa stat in my pantry for what seems like forever.

Until a couple weeks ago when I was cleaning out my pantry and I found it hiding in the back. I immediately put it on my menu again, and this time followed through. It was amazing. I added chicken to make it a "man meal" for my husband. But we both absolutely loved it.

So if you're one of the few (like I was) that haven't delved into the Quinoa craze, this is a good time to jump on the wagon. And if you are already a Quinoa fan, give this recipe a try!


QUINOA BLACK BEAN SALAD
(Recipe from Jen Uibel)

2 boneless, skinless chicken breasts; cubed
1 C. quinoa
1 ½ C. cold water
½ t. salt
2 C. black beans; drained and rinsed well
½ C. chopped celery
1 jalapeno pepper; seeded and minced
1 clove garlic; minced (or 1 t. garlic powder)
1 red pepper; diced
1 large tomato; diced
1 green pepper; diced
1 t. cumin powder
1 t. coriander powder

Dressing:
2 T. lime juice
¼ C. olive oil
1 t. salt
Fresh ground pepper
¼ t. chili powder (or cayenne if you like a little heat)
2 T. fresh cilantro; chopped
¼ C. scallions; chopped
½ C. sliced olives (optional)

1. Soak the quinoa in cold water for 30 minutes. Rinse thoroughly in water several times, then drain well.
2. Place in 2 qt. pot with 1 ½ C. water and salt.
3. Bring to a boil, turn down to low, cover tightly and cook for 15 minutes. Remove from the heat and allow to sit for 5 minutes covered. Fluff gently with a fork and set aside to cool. (The quinoa can be made ahead of time and refrigerated for later use.)
4. In a large skilled sauté the chicken with the jalapeno, fresh garlic in 2 T. oil until the chicken is done. (If you choose not to add the chicken, just sauté the jalapeno and garlic until garlic starts to brown. Then continues the recipe.)
5. Add the celery and the green and red peppers and sauté briefly to soften the veggies.
6. Add the cumin and coriander, cook and stir for about 2 more minutes allowing the spices to absorb into the veggies and chicken.
7. Blend all the ingredients for the dressing in a blender, with a whisk or shake in a jar.
8. Gently combine the chicken and veggies with the tomatoes, black beans, quinoa and dressing in a large mixing bowl.
9. Add salt & pepper to taste. Stir in cilantro and scallions.
10. Serve warm or cover and chill for later.
11. Serves 6-8 people.

At least she'll have really good eye's...

My little "r" has decided she loves carrots recently. I don't think I've ever seen someone who can down carrots quite like she can. So I've been serving them as a side dish more these days.

I decided to try something new the other night and it turned out pretty good. Even little "r" approved.


SWEET GINGER CARROTS
(Mindi Original)

4 C. Carrots (either baby carrots or sliced whole carrots)
2 T. butter (to save calories I sometimes use diet butter spread)
1/4 C. brown sugar
2 T. fresh ginger; minced (or 2 t. ground ginger)
salt & pepper

1. Lay the carrots on a large sheet of tin foil, sprayed with cooking spray.
2. Season the carrots with salt & pepper.
3. Lay the butter on top of the carrots then sprinkle with the minced ginger and brown sugar.
4. Wrap the tin foil around the carrots and seal tightly.
5. Roast the tin foil wrapped carrots in a 400 degree oven for 30-40 minutes or until the carrots are cooked through. (Smaller carrots won't take quite as long, and larger carrots may take a little longer.)

Memories of the Hahn Potato Shack...

I didn't have this recipe on my schedule for the week but when I woke up this morning to snow flurries and frigid temperatures, I decided it should be a soup day. Hopefully the last one of the season... Maybe?? I do live in Utah though, so it's highly unlikely. I'm guessing we have a few more "spring" snow storms headed our way, before summer decides to take up permanent residence.

I developed this recipe a few months ago for purely nostalgic purposes. This recipe is for all my "Hahn" friends...you know who you are. For the everyone else...let me explain...

From ages 11-15 my family was stationed at Hahn Air Force Base, Germany. We loved Germany and I have great memories of my time there, many of which revolve around my introduction into a whole new world of food from all across Europe. But that's another story... This soup is anything but foreign, in fact that's why I think I loved it so much. You see there was this little shack outside the BX (Base Exchange - a mini department store, if you will). It was called the Potato Shack! They sold baked potatoes and baked potato soup. The simplest thing in the world, but it tasted so good to me, especially on a cold German winter day. I'm sure it has something to do with the Idaho blood running through my veins.

I've thought about that soup for years, wishing I had a recipe. I knew it was simple; nothing fancy. I thought about trying to recreate it before, but new my 12-15 year old pallet was not as defined as it is now. I wasn't sure I'd really remember what was in it, or if it really was as good as I my memory thinks it was. Well, I finally decided to give it a try.

I think I almost nailed it. I added a couple little extras on top, but the soup tastes pretty darn close to my memory. Bottom line...it's delicious either way. It tastes just like your eating a good old baked potato with all the fixings. The best news is that it's about 1/3 the calories and fat of a normal "cream of potato soup". I hope you enjoy!


BAKED POTATO SOUP
(Mindi Original)

½ white onion; finely diced
1 clove garlic; minced
2 T. butter
32 oz. chicken stock
¾ - 1 oz. fresh chives; diced
4 large russet potato’s; baked (or 8 small, fist size potatoes)
salt & pepper
1 C. sour cream
Cheddar cheese, crumbled bacon & sour cream

1. In a large stock pot, melt the butter. Sauté the onion and garlic until translucent, about 3-4 minutes.
2. Add the stock and chives and bring to a simmer.
3. Roughly dice or chop the baked potato’s leaving the skins on.
4. Add the potato’s to the stock. Bring to a boil, reduce heat and allow to simmer for about 20 minutes. The potatoes should fall apart leaving some chucks, but also thickening the soup.
5. Season generously with salt & pepper to taste.
6. Add the sour cream and continue to simmer for an additional 15 minutes.
7. Serve topped with cheese, bacon and sour cream as desired.

Friday Favorites - Meet Me in the Kitchen

I came across this simple and tasty recipe the other day at Meet Me in the Kitchen! It's an awesome blog I've been following lately.

I don't know why I never thought of doing this. I've been roasting my brussel sprouts for as long as I can remember, and isn't cabbage just one really big brussel sprout? Well maybe not...but kind of. Anyway, it is absolutely worth a try! I'm almost embarrassed to admit how much cabbage I ate in one sitting.

ROASTED GREEN CABBAGE WEDGES

Click HERE for the recipe. Thanks Mary for sharing!

All things spring...in one salad...

Yesterday really felt like spring! As all our neighborhood kids were out side playing, I actually thought I could smell a hint of chlorine in the air, and the days of swimming pools, barbeque's, popsicles and flip flops seemed so close I could...well...smell it!

So logically I had to post this salad recipe! Ok, so maybe it's not logical to anyone else, but this salad just screams spring to me. Strawberries start to come in season around March-ish and when the grocery stores start to stock them in droves, with the prices plummeting every week...I know that spring in right around the corner.

On a side note, I have to mention that I got this yummy salad recipe from my dear friend Dee VanCleeve. She was my boss when I was in high school and worked my first professional "office" job. Dee took me under her wing and taught me everything I needed to know about business. And in one year she went from being my boss to becoming a dear friend. We kept in touch for almost 13 years, until she passed away from cancer several years ago. She was one classy lady that had a huge impact on my life!

FRUIT & SPINACH SALAD
(Recipe from Dee VanCleeve)

16 oz. fresh spinach
1 ripe avocado; diced
1 pt. fresh strawberries; sliced
2 bananas; sliced
2 green onions; sliced

1/2 C. grated Parmesan cheese

toasted pine nuts (optional)

1. Clean spinach and tear into bite size pieces.
2. Place on 4 salad plates and top with fresh sliced fruit, green onions, & pine nuts
3. Drizzle with poppy seed dressing.

POPPY SEED DRESSING

¾ C. sugar
1 t. dry mustard
1 t. salt
1/ 3 C. red wine vinegar (apple cider vinegar can also be used)
½ small onion; diced
1 C. vegetable oil
2 T. poppy seeds

1. Combine all the ingredients, except the poppy seeds, in a blender or food processor.
2. Blend for 1-2 minutes until well combined.
3. Add the poppy seeds and pulse once or twice.
4. Store in the refrigerator until use.

Like buttered popcorn...

Does anyone watch the show "Ruby"? I love that show. She is an inspiration and just cracks me up. She's the kind of woman I think we can all relate to. While her particular struggle is food addiction and weight, she like most women everywhere just wants to find her spot in the world. She wants to overcome her weaknesses and wants to find love and acceptance. I think she is a brave woman to share her journey with the world.

Anyway, last week was this season opening and she talked about her new found love of Asparagus. She said she eats it while watching movies, instead of buttered popcorn. The visual of that just made me laugh...but not a bad idea. Well I happen to love love love asparagus as well. My siblings and I all love asparagus. We grew up fighting over it at the dinner table. While most kids were arguing over who got the bigger dessert portion, we fought over the even distribution of asparagus spears. I was in heaven when I finally lived on my own, and could eat as much as I wanted!

Unfortunately I now find myself having to share once again. While my husband isn't a big fan...little "r" can eat her weight in asparagus. A girl after my own heart! She's one little person I don't mind sharing with though.

This is one of my new favorite asparagus preparations. Enjoy!


LEMON ROASTED ASPARAGUS
(Mindi Original)

1 bundle asparagus spears, washed with the woody ends removed*
zest of 1 lemon
juice of half a lemon
1 or 2 cloves garlic
2 T. Parmesan cheese
salt & pepper
Pam cooking spray (or olive oil, if you're not concerned with calories)

1. Preheat the oven to 400 degrees. Spray a baking sheet with Pam cooking spray (or olive oil).
2. Lay the asparagus spears on the baking sheet in a single layer. Spray with cooking spray (or olive oil).
2. Sprinkle with lemon zest, and drizzle the lemon juice on top.
3. Using a fine grater, grate the garlic over top. If you don't have a fine grater, just mince the garlic really well and sprinkle on top.
4. Sprinkle with Parmesan cheese and salt & pepper.
5. Roast in a 400 degree oven for 10-15 minutes, depending on the size of the spears. (Be sure and preheat the oven. Do not put the veggies in the oven until it's come up to temperature.)

*When cleaning and removing the woody stems of the asparagus, simply pickup each stem, holding it at both ends bend until the end snaps. The asparagus will naturally brake at the exact point where the end starts to become inedible. Do this with each spear.

Ok, I lied...

This could technically be considered a Thanksgiving recipe. Caramel Roasted Acorn Squash would be a delightful substitution for sweet potatoes or yams at the Thanksgiving table. When it comes down to it, they taste very similar. I suppose pretty much all the squashes or sweet potatoes taste the same when drowned in sugar and butter. You could even top with some marshmallows to get the full effect.


CARAMEL ROASTED ACORN SQUASH
(Mindi Original)

2 medium size acorn squash; cut in half and seeded
salt & pepper

4 T. butter; melted

1 C. brown sugar
1/2 C. butter
5 T. corn syrup
1/2 t. salt

1. Preheat the oven to 400 degrees and line a baking dish or large baking pan with tin foil.

2. Place the 4 halves of the acorn squash on the baking pan. Brush each of the squash with butter and salt & pepper to taste.

3. Roast for 45 minutes.

4. Meanwhile, in a medium sauce pan melt the butter. Add the brown sugar, corn syrup and salt. Bring to a boil for 4-6 minutes or until the sauce comes together. Take off the heat and set aside.

5. After 45 minutes, take the squash from the oven pock with a fork all over.

6. Drizzle the caramel sauce over the squash. Be generous.

7. Return the squash to the oven and continue baking for another 15-20 minutes or until the squash is done to your liking.

8. Serve hole or scoop the squash out of each shell prior to serving. Serves about 4 -8 adults (depends how much squash you like).

No Thanksgiving dinner should be without...

Did you know that a traditional Southern Thanksgiving dinner does not include mashed potatoes?? I know...I couldn't believe it either. While serving my LDS mission in South Carolina I discovered this travesty! I'm sorry but in my mind the mashed potatoes make the meal. There is no other canvas sufficient to host the deliciousness of turkey gravy, or to be scooped up with homemade butter rolls.

I did however do my part in the conversion process, and not just to the gospel...but to mashed potatoes. Both years I was in the south I made my own mashed potatoes, and convinced many a southern friend that the Idaho spud should not be left off the Thanksgiving table.

On that note, I thought I would share with you some of my little tricks and tips for making the most heavenly to-die-for mashed potatoes. It's Thanksgiving after all and some of the things I'm very grateful for...salt, butter, cream and the king of all root veggies...the potato!

THE PERFECT MASHED POTATOES

(Mindi Original)

1. First you need 5 lbs. Idaho spuds; washed, peeled, and cut into 1" cubes. Here's the first tip; It's very important that you cut the potatoes as uniformly as possible. This allows for a quick and even cooking time. There are some professionals out there who suggest the best way to cook your potatoes are whole and in their skins. They suggest this because it keeps all the starch in the potato. I however feel like this takes too long and often creates an unevenly cooked potato. The true key is not to over cook the cubed potatoes...but I'm getting ahead of myself.

2. Now that you have 5 lb. prepared potatoes, you want to put them in a large stock pot and add cold water to about 1 inch above the potatoes.

3. This next step is one of the most important...you need to salt the water. You need to add enough salt that the water taste like sea water. Start by adding a couple teaspoons, taste your water and continue to add one teaspoon at a time until the water taste right. Why is this step so important? That is a very good question. Salt is not just added to make food taste salty; salt is a natural food enhancer. It brings out the natural flavors of food. Adding salt to the water allows the salt to penetrate the potatoes with a mild salty flavor as well as enhance the yummyness of the potato. No amount of salt you add after the potatoes are cooked will make up for the loss of salt at this point. After the potatoes are cooked, salt will only make them taste...well...too salty!

4. So now we have perfectly cut potatoes, bathing in a cool bath of salted water. We're off to a good start. Next we need to cook these potatoes over high heat until they begin to boil, then reduce the heat to medium and allow to simmer. Here's the next crucial step. Do not over cook the potatoes. You need to stay right by their side and check them ever few minutes until they are just right. I wish I could give you an exact time, but if varies so much depending on the heat of your stove top and the type of potato you use. They could cook anywhere from 10 minutes to 20 minutes. You want to test them with a fork. They need to be soft when pierced but not too mushy or water logged. You want a nice softness with just the tiniest bit of aldente.

5. When the potatoes are done, take them off the heat immediately and drain the water. In a large mixing bowl add 1 C. of melted butter (2 sticks)...yes I said 2 sticks. I didn't say these would be healthy. Using a hand masher, start mashing the potatoes, while incorporating the butter.

6. At this point you have a decision to make...lumps or no lumps. I love lumps in my potatoes, but if you don't,you'll need to get out your potato ricer and work all the potatoes through the ricer to create a lump free texture. If you don't have or don't' know what a potato ricer is...click here for more info. If you like the lumps, like me, continue to mash the potatoes with the hand masher until all the largest lumps are gone. Then get out your electric hand mixer and get ready to add more calories.

7. Add to the potatoes, heavy whipping cream in 1/2 C. increments, mixing until you reach your desired consistency. (I will often end up adding 1 1/2 C.) Again...these are not healthy. Thanksgiving is the one time a year that I don't hold back the fat in the potatoes.

Ok, I know it's hard to believe, but that's it. Your potatoes should be light fluffy and melt in your mouth. Other's might suggest that you add sour cream or cream cheese, but I'm a simplest when it comes to Thanksgiving mashed potatoes. I just want them to be a beautiful simple canvas for the most incredible turkey gravy.

Hopefully I've done an ok job in explaining this process, but if anyone has any questions, don't hesitate to shoot me an email and I'd be happy to answer anything....because everyone should have delicious mashed potatoes on Thanksgiving!

Crispy Sweetness...

I wish there were some sort of taste sensor that could reach through the computer and allow you to experience just how incredible these yummy roasted veggies are. I love roasting veggies, but I honestly had never tried roasting parsnips and I had never roasted carrots in long strips like this. They were so delicious; crunchy with just the right amount of natural sweetness. I couldn't stop eating them. Even better; my hubby and little "R" were fans as well.

These would be a perfect side dish to any fall meal. I also thought they would be a great healthy Thanksgiving side dish.


CARROT & PARSNIP CHIPS

4-5 large fresh whole carrots
4-5 large fresh whole parsnips
1-2 T. olive oil
salt & pepper

1. Preheat the oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray.
2. Cut the carrots and parsnips into long strips about 3 inches long and 1/4" thick.
3. Toss the sticks with olive oil and sprinkle with salt & pepper.
4. Arrange in a single layer on the prepared baking sheet.
5. Roast in the oven for about 45 minutes or until nice & crispy.

I almost forgot...

about Fried Rice, but it has quickly become a fast and easy favorite around here. A few weeks ago on a night that I really didn't feel like cooking something too involved, my husband suggested fried rice. I hadn't made it forever! I forgot how easy and quick it comes together. Especially if you are using left overs. We had some left over rice from a meal earlier in the week and some left over veggies. Dinner was done in mere minutes. And everyone loved it!

It's now on my "go to" list for something quick and easy. Like last Sunday. Again we had left over rice, I threw in some Canadian bacon, fresh snap peas, & my little "R's" favorite regular peas (I know I know...we are pea lovers around here), eggs and whala! Dinner was done! You can mix and match for your favorite combination.


FRIED RICE

3-4 C. cooked rice (white or brown)
2 T. veg. oil (if using bacon, just use the fat from the bacon)
1 C. meat of choice (bacon, ham, chicken, shrimp)
2-3 C. veggies of choice (pea's or snap pea's, broccoli, cauliflower, carrots etc.)
3 eggs
soy sauce to taste

1. Heat 1 T. veg. oil in a large skillet.
2. Add your meat and cook until done. (If you are using left over pre-cooked meat, such as ham or chicken, cook at the same time as the veggies just to heat through.)
3. Add the veggies and saute until cooked to preferred doneness. (I like mine a little al dente.)
4. Add the rice and stir fry until the rice is nice and hot.
5. Crack the eggs right into the skilled on top of the rice. Keep stir frying until the eggs are incorporated and cooked; about 2-3 minutes. Be careful not to over cook.
6. Serve with desired amount of soy sauce.

I'm leaning toward mom!

I saw this recipe in the latest issue of Cuisine at Home. I thought for a second...did Cuisine at Home consult with my mom. We were raised on this dish. Every summer when the garden was in full harvest, we got so excited for potatoes and pea gravy. There's nothing like fresh potatoes and peas, right from the garden.

So I don't know who should really get the credit for this recipe...but I'm leaning toward mom!

POTATOES AND PEA GRAVY

(It's debatable...)

1 lb. red new potatoes or Yukon Gold potatoes; cut into 1-inch chunks

2 T. butter

2 T. flour

2 C. milk

2 C. frozen peas; thawed

1 t. sugar

salt & pepper to taste

1. Boil potatoes in a sauce pan in salted water until they are tender.

2. Drain and set aside; keep warm.

3. Melt butter in the same sauce pan over medium heat.

4. Stir in flour to make a roux. Gradually add milk, stirring until mixture in smooth. Bring sauce to a boil, stirring until thick.

5. Add peas, sugar and salt & pepper.

6. Serve the pea gravy over the potatoes.

7. Serves 4.

Stuff this...

Sometimes I wonder if there's potatoes running through my veins, because I really can not live without them. Potatoes are my absolute favorite food. I will eat them prepared any way shape or form.

That being said, this is one of my favorite thing to do with potatoes. My mom called them twice baked, but I call them stuffed baked potatoes. My mom used to bake them, take out the middle and add cream cheese, butter and cheese. I've taken the potatoes to a whole new level and have several different recipes the make my "stuffed baked potatoes" mindilicious!


STUFFED BAKED POTATOES
(Mindi Original)

Preparing the potatoes:
1. Take 4 large russet baking potatoes and wash really well.
2. Pierce each potato with a fork 2-3 times.
3. Rub each potato lightly with olive oil.
4. Bake at 450 degrees for 1 hour, or until potato is soft when pierced with a fork.
5. Remove potatoes from the oven and cut the tops off; about 1/2 inch down from the top.
6. Scoop out the potato filling; be careful not tear the shell.
7. Take the potato filling and mash or put through a ricer.
8. Mix with ingredients from one of the stuffing recipe's below. (or come up with one of your own creative mixtures.)

9. After adding the stuffing ingredients; re-stuff the shells with the potato mixture.

10. Return to the oven, cooking for 20-30 more minutes at 350 degrees.

MOM'S CLASSIC
Add to the potatoes:
8 oz. softened cream cheese
1/2 C. butter
1 C. grated cheddar cheese

Salt & pepper to taste

Top with sour cream

BACON & CHEESE (Pictured above)
Add to the potatoes:
1/2 C. half & half, warmed
1/4 C. butter
1/2 C. sour cream
1 C. grated cheddar cheese
1/2 C. cooked bacon chopped
2 T. chives

Salt & pepper to taste

Top with sour cream & chives

FARMERS MARKET
Add to the potatoes:
1/2 C. half & half, warmed
1/4 C. butter
1 C. sauteed zucchini, mushrooms, & onions
1 C. mozzarella cheese

Salt & pepper to taste

top with sour cream

MEXICAN FIESTA

Add to the potatoes:

1/2 C. half & half, warmed

1/4 C. butter

1 C. sauteed red peppers, green peppers, jalapeno peppers (or peppers of choice)

1-2 T. adobo sauce

1 C. Mexican blend cheese

Salt & pepper to taste

Top with olives, salsa & sour cream

I've had a lot of fun through the years coming up with all kinds of fun and creative stuffing mixtures. Sometimes I go for a theme and other times it's what ever I have in the fridge or pantry. The recipes above are a few of our favorites, but we've also done a BBQ Chicken, Cajun Shrimp, and Ham & Pea. In my opinion you can't really screw up a potato! So have some fun!

*Stuffed potatoes can be made ahead of time and stored in the refrigerator for 1-2 days. When you're ready, take out and cook in the oven at 350 for about 30-40 minutes or until heated through.

Don't worry...I know I'm a slacker!

Why am I having such a hard time getting my life back on track. I seriously had a melt down last night because I'm two weeks behind on life. Housework, laundry, bills, running errands etc...etc... Not to mention my job. So in the wee hours of night under the dim light of my computer screen, I wonder...how do mom's with more than one child do it??

It probably doesn't help that I keep choosing to spend what little free time I have playing instead of working. Like choosing to go to our neighborhood "Girls Night Out" tonight, instead of cleaning my house. I figure I've been cooped up in the house for days and I need a breath of fresh "girl time"! And it was well worth it. We saw the movie "Julie & Julia". I really liked it. Wasn't a fan of a small detail in the end...I don't want to give it away if you haven't seen it. But it has to do with the final relationship between Julie and Julia. I wish that could have been different. Oh well, what's real is real.

I promise that I'll get back in the kitchen soon. I've been a bad cook this week. But here's a recipe that I made a few weeks ago and never blogged. It really surprised me how much I loved it. I figured it would be good, but probably just average good. To my surprise it turned out quite flavorful, and went immediately onto the top 10 favorite marinade recipes. I also love that's it's "heart" healthy.

The green beans were just something I threw together, but turned out to be quite yummy. But of course they did...they had butter! Julia would have loved that!

ASIAN GRILLED CHICKEN
(Recipe from the American Heart Association Low-Fat cook book)

¼ C. honey
3 T. red wine vinegar
¼ C. soy sauce
1 clove garlic, minced
2 T. finely chopped fresh parsley
2 t. grated fresh ginger root
½ t. pepper
4 boneless, skinless chicken breasts.

1. In a large bowl, combine all marinade ingredients and mix well.
2. Rinse chicken pieces and pat dry with paper towels.
3. Add chicken to marinade and turn to coat all pieces.
4. Cover and refrigerate for at least 2 hours, turning occasionally. (I marinate overnight.)
5. Grill or broil chicken to desired doneness.

SESAME ALMOND GREEN BEANS
(Mindi Original)

4 C. fresh green beans,
2 t. sesame oil
2 t. butter
½ C. slivered almonds

1. In a large skilled heat sesame oil and butter over medium high heat.
2. Add green beans and sauté for 3-5 minutes.
3. Stir in almonds and continue to sautés until green beans are cooked to desired doneness; about 3-4 minutes more.

When being bad...can be so good...

Using the spices and flavors from deviled eggs, adds a unique and delicious flavor to traditional roasted potatoes. It's a devilish little twist on a really good dish.


DEVIL ROASTED RED POTATOES
(Recipe adapted from Cuisine at Home)

2 T. olive oil
2 T. dry mustard
1 T. white vinegar
2 t. kosher salt
1 t. dried dill weed
½ t. paprika
¼ t. cayenne
¼ t. black pepper
1 lb. red potatoes quartered or cut into ½ inch cubes

1. Preheat oven to 450 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
2. In a large mixing bowl, whisk together all ingredients (except the potatoes).
3. Add potatoes and toss until well coated.
4. Place the potatoes in a single layer on the prepared baking sheet and roast for 30 minutes, or until the potatoes are tender when pierced.