Thursday, May 31, 2012

Smashed Potatoes

These potatoes do not fall into the "healthy-food" category, but they definitely fall into the comfort-food category.  We had them for dinner the other night with meat loaf and gravy.  Good stuff!

5-6 whole red potatoes
1/2 stick (4 tablespoons) butter
3 slices of bacon, cooked and crumbled
2 green onions, sliced
1/2 cup sour cream
salt and pepper to taste
1/2 can or more French Fried Onions

Microwave or bake potatoes in the oven until tender.  Put in a large bowl and smash with a potato masher, skins and all.  Add softened butter, green onions, bacon and sour cream and stir.  Add salt and pepper to taste.  Add french fried onions and fold in.  Serve while hot, topping with more french fried onions. 

There were only two of us eating these delicious potatoes and we didn't have many leftover!

Adapted from The Pioneer Woman.

Monday, May 28, 2012

Asparagus & Eggs on Garlic Toast

This is a great super easy seasonal dish for a tasty brunch.  You can serve bacon or sausages along with it.  The asparagus season is so short here in Wisconsin that you need to take advantage while the asparagus is readily available at the farmers' markets. 

4 Slices of bread--sourdough is a good choice but other breads would work fine too
Granulated garlic (Penzey's) or garlic salt
Olive oil
Bunch of asparagus
4 large eggs
1 oz. Parmesan, shaved with a vegetable peeler

Toast the bread.  Brush with olive oil and sprinkle with garlic.

Steam the asparagus in a skillet with 1/2 cup water, 1 tablespoon olive oil and 1/2 teaspoon kosher salt.
Cook until barely tender--5 minutes or less.

Drain the asparagus on paper towels and place on top of the toast.  Take the skillet and add a bit more olive oil or spray with olive oil pan spray.  Sprinkle with salt & pepper.  Cover and cook over low heat until the whites are cooked but the yolks are still runny.  Top the toast & asparagus with an egg.  Sprinkle with Parmesan.  The runny egg yolks make a sauce for the sandwich.  Yummy!

Adapted from Fine

Egg Salad Tea Sandwiches

I needed to make an "herby" thing to contribute to the annual Madison Herb Society spring tea party.  These sandwiches seemed to be a perfect solution.  1) They contained herbs.  2) They were easy--always a plus.  3) You used eggs and since I have been getting fresh eggs from my daughter's chickens.  This was another reason for these sandwiches to be a good choice. 

This is a picture of "The Girls" and the chicken palace that Mike built for them. 

8 hard cooked eggs, chopped
2/3 cup mayonnaise (light is fine)
1/2 cup finely chopped celery
1/4 cup chopped chives
2 tablespoons minced red onion
1 tablespoon chopped fresh tarragon
1/2 teaspoon black pepper
1/2 teaspoon seasoned salt

Whole grain bread

Combine all ingredients.  Spread on whole grain bread slices.  Spread mayonnaise on an equal number of bread slices.  Top with fresh watercress.  Put together as sandwiches and cut into quarters.

Carrot Cake Pancakes

I'm always on the lookout for new pancake recipes especially ones that incorporate some fruit or even better vegetables.  These tasty pancakes provide a very healthy serving of carrots without you knowing you're even getting them. 

1 cup flour (either unbleached white or whole wheat pastry flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1/4-1/2 cup coarsely chopped walnuts (optional)
2 tablespoons golden raisins (also optional)
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk
1 teaspoon vanilla
2 cups finely grated raw carrots

Optional Cream Cheese Topping
4 ounces cream cheese
1/4 cup powdered sugar
2-3 tablespoons milk or 1/2 & 1/2
1/2 teaspoon vanilla
dash of cinnamon

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, nuts and raisins.  In another bowl whisk together egg, brown sugar, buttermilk and vanilla.  Stir in carrots.  Combine carrot mixture with dry ingredients, stirring just until you don't see any large lumps. 

Heat your griddle and grease with a bit of butter.  I made my pancakes using a 1/4 cup measure.  The original recipe recommended using 2 tablespoons per pancake.  Cook until small bubbles begin to form on top of pancakes and then flip just once.  Cook until brown. 

To make cream cheese topping, beat cream cheese then whisk in powdered sugar, milk, vanilla and cinnamon.  It can also be made in a food processor. 

Adapted from smitten kitchen.