potatoes

All posts tagged potatoes

Mayo-Free Potato Salad

Published June 1, 2018 by lynn k scott

Summer is coming and so are the family cookouts.  I created this recipe a few years ago.  It was a painstaking process, as I normally cook by sights and taste vs measurements.

I DESPISE mayo (gag, yuck, ewww).  I always have and always will.  I actually published this mayo-free potato salad recipe  on http://www.allrecipes.com.  It’s gotten some pretty good reviews.  The nice part is, it’s completely adjustable.  I am always tweaking recipes and adding items or removing them.  If you don’t like paprika, skip it.  Like olives, add ’em.

Please don’t expect a nice “white” potato salad.  If you add the paprika in the dressing mix, it will change the color a bit.  I actually like the rustic color.  A bonus, is it’s gluten-free.  Having to be on a special diet, food can be challenging.  This version of potato salad is very flavorful.

I also like using potatoes I don’t have to peel.  It makes the process a bit quicker that way. Give it a go.  I’d love your feedback if you do make this recipe.

Happy cooking!

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Crock Pot: Pot Roast

Published January 18, 2016 by lynn k scott

With the rising cost of meat, I do my best to never pay more than $3.00/lb for meat.  Growing up, I despised pot roast because my mother cooked in a gravy and was very fatty.  Gravy and mayonnaise are my arch-enemies in the food world.

I have conceded that in order to keep a variety of options available for my family’s dinner needs, I would make pot roast for them.  If they would just agree to be vegetarian, it would help so much.  There are so many choices.  Alas, I digress.

With pot roast, you can season it and just put it in the crock and be done with it.  I will actually quarter potatoes, add sliced carrots (and celery if I have it) to the bottom of the pot.  I lightly season the veggies with a bit of salt and pepper.

I then season the roast, on both sides with salt, pepper, onion and garlic powders.  I prefer to sear the meat on both sides before adding it to the crock pot to begin its slow cooking journey.  The searing is a completely optional step.  I don’t always do it, but when I have the time, I do.

Set the roast on top of the veggies.  I had a cup or two of homemade vegetable stock.  I rarely use chicken or beef stock.  Making veggie stock from scratch guarantees me it’s gluten-free.  With preparing the pot roast this way, it doesn’t cook in a gravy, but I can use the drippings to make a gravy, should some be requested.

Add the lid, set the timer on low for about 5-6 hours (depending on size of roast).  When you return home, the house will smell wonderful and dinner and the side dish is done.  A nice salad would compliment this dish, but again, it’s optional.

 

Review of Sweet Potato/White Potato Gratin

Published January 14, 2016 by lynn k scott

Yesterday, I reblogged a post about a Sweet Potato and White Potato Gratin.  It looked so good that I had to try the recipe.  So I did; last night.  Here’s my review of the recipe.

First, it’s a very easy recipe to follow.  The above link has the recipe and directions, should you want to try for yourself.

First I shredded the cheese.  I don’t use pre-shredded, because they add a coating to the cheese to keep it from sticking.

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Then I mixed up the spices….

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I used Tarragon instead of Rosemary, because that’s what I had on hand.  I don’t think it hindered the final result at all.

I have a mandolin that has two thickness settings.  So I set it on thin and then just sliced what I needed for the recipe as I was layering the sweet and white potatoes.  I didn’t need to soak them in water, as the recipe calls for, by doing it this way.  The nice thing about using Yukon gold, or any potato with a thin skin, is you don’t have to peel the potatoes first. You can just slice them after you give them a good rinse.

I continued following the directions and started layering the potatoes.  I prefer to us scallop design (overlapping).

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I admit, it’s not the prettiest dish when all is said and done.  It’s a bit dark on the edges, but don’t let that stop you from making this.

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My family, who aren’t “potato people”didn’t care for it.  They chose to eat steamed rice instead of this.  However, this is nothing new.  My husband is Filipino and my daughter is half-Filipina.  Rice is a staple in our house and they would that with every meal if I let them.

I LOVE potatoes.  I tried it, just as prepared and thought it needed a bit more salt and pepper than was originally used in the recipe.  Also, when using 8-oz. of cheese, you will have excess liquid (oil) in the pan because of this.  I’m going to play with the recipe and perhaps mix in a little (gluten-free) flour to correct that.  That’s just my personal preference.

All in all, I think this dish is a keeper.  I really wasn’t in the mood to have chicken last night, with the rest of the family.  So, I prepared some peas and between the potatoes and peas, I had a very nice vegetarian dinner.

If you’re inclined to try the recipe, I’d love to hear your thoughts.

Enjoy!

Sweet Potato and White Potato Gratin – Thank You ALL!

Published January 13, 2016 by lynn k scott

Originally posted on What’s For Dinner Mom, I had to share this yummy-looking recipe.  Not only is it gluten-free, but it uses some of my favorite ingredients:  potatoes, sweet potatoes and Swiss cheese!

Comments disabled here, so please comment on original post.

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500 Follows!

Thank you! Thank you! Thank you! I hit my 500th follower yesterday! It took 2 1/2 years for me to get to 300 followers (I really don’t count my first year of blogging) and only 3-4 more months to get to 500. Thanks to HarsH ReaLiTy and Dream Big, Dream Often (click for links to these blogs) I have finally started to learn how to grow my blog. With time and patience it has been paying off. Thanks to all!

Sweet Potato & White Potato Gratin

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