Healthy French Fries!

New Best Friends! And only $3.99 at the local kitchen store!

                                                                                                                                                                  Ms. Potato Head looks a little worried--fear not, dear one, you may supervise this recipe! So that Ms. Potato Head could stand up straight, we just sliced one of the ends off--same for her dicer buddies.                                                            

With a flat surface on the potato...

 It makes it so much easier to dice.

Place diced potatoes directly in water so that they do not discolor.

Wet Ingredients:
Equal amounts of Olive oil & hot sauce

Dry Ingredients:
Brown Rice Flour
Ground Flax Seed
Onion powder
Garlic powder
Cayenne
Cajun spice or chile powder

Put oil and hot sauce into a large bowl.

Whisk it until blended. Set aside.

Combine dry ingredients. This is totally up to your taste on proportions of these spices. The flax seed, in addition to its flavor, helps bind all the ingredients so that they don't fall off the fries. The brown Rice flour, is of course, the main bulk of this dusting. And yes, white flour works, too.
Place this flour mixture into a large ziplock bag.

Now, back to the wet ingredients. After drying them off a bit, thoroughly coat your diced potatoes with the hot sauce/oil mixture.

Then in batches, put diced potatoes into the ziplock bag, and shake...

Coating the potatoes with the flour mixture.

Place on a parchment lined baking pan and set in a preheated 400 degree oven for 45 minutes. I didn't even turn them in the baking, and they cooked evenly. Taste them to make sure the flavor is right. You can add salt if you think it is necessary, but with all the seasoning you have already done, it shouldn't be needed.

Serve it up with Ketchup and dig in! 

Quarantined!

Last Wednesday my daughter Emma came down with a fever and I got a phone call within that same afternoon that my son Isaac was not allowed in school for another 2 1/2 weeks because he is not vaccinated and there is a break out of Pertussis (whooping cough) in the school. Well, guess who has whooping cough and who does not! Poor Emma and little Noah bear have had fevers for a week!!! Poor mom! :) Now it has turned into this cough that makes her gasp for air when she is done. Noah has been nursing like a new born! I thought I was done, but, all he wants to do is nurse. Which, has turned to be a huge blessing, because mother's milk has so many antibodies to help him overcome the sickness. So, even though he coughs, it is totally manageable. Now, everyone can sleep at night. 

We have been taking garlic like crazy!!!!!!!!!!!! Emma and Noah have been taking the Super Immune Garlic Formula from Dr. Christopher's which is the best formula. It doesn't taste so great, but, it works! It's a mix of vinegar, garlic, honey, and a myriad of herbs. Emma has downed 4 ounces in one week already! along with the Herbal cough formula that is also amazing. It has been a hard week, but, I've learned a lot and am so grateful for knowledge. It is the key to unlocking the door of understanding and ability.
Emma has only had juice and juice popsicles all week and wanted food. When  her fever had ran it's course and was gone, I told her she could eat fruit and vegetables. So, I thought I'd make potatoes (because she loves them) with lots of garlic. Then, while I was looking for recipes, I found a sight I like called healthyveganrecipes.net . She had a movie of making mushroom gravy with garlic mashed potatoes. So, my recipe is based on her recipes. Isaac got interested and decided to help. He listened to her video instructions so well and really helped, plus, I liked his company! So, here it is!

Garlic and Chive Mashed Potatoes with Gravy!

7 - 8 Idaho Potatoes

4-5 large Garlic Cloves minced

1 T. Olive Oil

1T. Sea Salt

1 T. finely chopped Chives

1- 2 C. Water

Wash and eliminate some of the "eyes"(the divets) from the potatoes. I leave on the peels. There is more nutrition in the skins than the rest of the potato. Quarter and chop into dice sized cubes. Place in a 6 quart pot and cover with water. Boil potatoes until soft. Drain the water. In the same pot, add the minced garlic, setting one aside to add later. Add the olive oil and sautee until soft, not browned. Add potatoes and begin to mash. Add water as needed to create a smoother and creamier potato. Add salt, chives and 1 raw minced garlic clove. Enjoy! 

Mushroom Gravy

2 c. thinly chopped Portabello Mushrooms

1T. Olive Oil

2 T. Balsamic Vinegar

1  c. Water or more if needed

2 T. Arrowroot or Cornstarch liquified in 1/4 c. water

1t. salt or to taste

2 T. liquid aminos or 1/4 c. broth

Sautee the mushrooms in olive oil for about 15 - 20 min. on medium heat. Add the vinegar and the salt. Add the water.  Add the arrowroot/cornstarch solution and whisk until thickens considerably. It should be nice and thick, like a pudding. Add the liquid aminos/broth and salt.  Now, if you like, put in a blender with the top insert on the lid removed to let the hot air escape. I usually put a hot pad over the opening to not splash on me, yet let the air escape. (unless you have an amazing Vitamix like mom!). Blend and adjust the flavor if needed. 

This was our lunch today! Yummy! We had Garlic and Chive Mashed Potatoes with Portabello Mushroom Gravy, Chinese Coleslaw, and Ginger Cashew Peach Smoothie!!

Fairies and Hearts

I finally finished the fairies in time to give to the girls for Valentine's Day.  Here they are!

Bean Bag Hearts!

I had some fun with fabric scraps and made Valentine's Day bean bags for the girls to give out to their classmates yesterday.

Trace a heart onto scraps of fabric, leaving at least 1/2" between hearts for seam allowances.

Sew on tracing lines, leaving a 1" opening near the bottom of the heart.

Cut 1/4" away from seam lines.  Clip the seam allowance at the top of the heart

Fill with beans

Test out the bean bag on your head.

I used pre-made strips of bias binding to write Happy <heart> day with fabric marker.

Cut into strips, leaving at least 1/2" seam allowance on each end.

Fold over strips, stick ends into opening and sew shut.

I sewed the tags in assembly-line-style and didn't clip the threads in between.  I really like it when they are all connected.

16 hearts!

 

Happy Valentine's Day! 

POTATOES!!!!

I have in my memory Heidi going in the fridge as a little 5 year old and getting a cold cooked potato left over from dinner the night before and taking a huge bite into it. She would eat them like apples. She was so cute! and curious. :) I never found a liking for cold baked potatoes, but I sure enjoy them in many other ways. It's a favorite dinner for my children. So, if they are sweet, red, russet. . . fried, mashed, pureed, boiled, or baked. It's a Potato Bar this week!

Homemade Tomato Basil Soup

3 garlic cloves
2 T. olive oil
1 c. minced onions
1 28 ounce can tomatoes
1 c. milk (non dairy or dairy), water, or broth
4-5 leaves of fresh basil or 1-2 T. dried basil
Saute the onions and garlic with the oil for about 10 min. on medium heat. In a blender put the tomatoes in with their juice. Add the onions and garlic. Puree until smooth. Pour ingredients back into pot and place on the stove to warm. Add the liquid of choice and stir frequently until completely warmed. Chop the fresh basil or add dried basil  and serve. Serve with breadsticks or sandwiches.

Ravioli

You guys weren't really going to let me get away with posting about pretzels for Italian week, were you?  Well, I tried something that I've never ever tried before and I'm so glad that I did.  

But first, I have to tell you about my morning.  The girls woke up earlier than I did.  Not good.  They were kind of quiet.  Also, not good.  I went upstairs and saw Stella sitting at her computer with a big pile of hair on the floor behind her.  Especially not good.  But Stella wasn't missing any of her short curls.  I could see Mabel hiding behind the clothes hanging on my drying rack along with another pile of hair.  When I asked her what she was doing she said, "I just want to be like Stella".  That melted my heart into an ooey-gooey mess.  And then she crawled out sporting the most amazing mullet I've ever seen.  I cleaned it up a bit and cut off the tail and she looks adorable.  After a long look in the mirror, she said "I look like Rapunzel!"  And I completely agree.

A friend of mine was telling me last week about a cooking workshop she went to and learned how to make ravioli.  What perfect timing!  

The pasta dough took only three ingredients, eggs, flour and a pinch of salt.  The tricky part was mixing it because it is a very dry dough.  

Shape the flour and salt into a little mound and make a little well in the middle for the eggs.

Using your fingertips, work the flour into the eggs. 

I'm sure that there is a machine out there that can do this better than I can.

You just have to believe that at some point it will all come together.   Don't give up!

 

Knead for 10 minutes until it is smooth then wrap in plastic and let it rest for 30 minutes.

Make the filling.

Cut the dough into two pieces and roll out very thinly.  The sheets should be nearly transparent after rolling.

I know that there is a machine for this.  If you've got one, use it.  Otherwise, use wax paper on top and bottom and get out your rolling pin.

Choose the smallest pasta sheet and brush with a beaten egg.

Drop teaspoon sized amounts of filling on the sheet.  Space about 1-inch apart.

Top with the remaining sheet.

Gently finger-press the air bubbles out from around the filling and seal the spaces in between.

Aren't they cute?

Cut into individual raviolis.  I used my pizza cutter.

Raviolis can be cooked immediately or frozen for later.

Drop ravioli into large pot of boiling water with 2 tablespoons of salt and cook until al dente.  

My pasta sheets might have been a little on the thick side so mine took longer to cook.  Wait until they all start floating and then nibble the side of one to test for doneness.

Gently toss with a nice sauce and sprinkle with freshly ground romano cheese.

I tried to do everything from scratch and make my own sauce from fresh tomatoes, but tomatoes are way too much work.  

Serve with bread sticks baked with butter and parmesan cheese then sprinkled with mozzarella.

Three-Cheese Ravioli

from Rustico Cooking

For the dough:

2 1/4 cups all-purpose flour

1/4 teaspoon salt

3 large eggs

For the filling:

1/4 pound fresh Mozzarella, coarsely grated

3/4 pound fresh whole-milk Ricotta

1 cup freshly grated Romano

1 large egg

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon nutmeg

For the egg wash:

1 large egg, beaten to blend

1.  Make the dough:  Mix the flour and salt on a counter and shape into a mound.  Make a well in the center and add the eggs to the well.  Using your fingertips, work the flour into the eggs, theng ather into a dough and knead by hand; add a little water if the dough is too dry or a little flour it if it too moist.  Knead for 10 minutes, or until smooth, then shape into a ball, wrap in plastic, and let rest 30 minutes.

2.  Meanwhile, make the filling.  Combine all the ingredients in a bowl and adjust the salt to taste if needed.  Set aside.

3.  Assemble the ravioli:  If you have a pasta machine, cut the dough into 4 pieces.  Working with 1 piece at a time and keeping the others covered, roll each piece out into a thin sheet using a pasta machine; the sheets should be nearly transparent after rolling.  Be sure to lightly dust the sheets of pasta with flour every time you roll them through the pasta machine or they may stick or tear. 

     If you do not have a pasta machine then cut the dough into two pieces, and place one piece at a time between wax paper sheets and roll into a thin sheet.  And be grateful for the arm workout you are about to receive.

4.  Brush one of the sheets lightly with the egg wash.  Arrange the filling in small mounds about 1 inch apart on the sheet you just brushed with egg.  Top with the remaining sheet.  Use our hands to press out any air pockets around the filling and seal the edges well.  Cut into squares.  Spread the ravioli out on a lightly floured tray in a single layer and refrigerate until needed, covered with a clean, dry towel.  Alternatively, ravioli can be frozen by placing ravioli in a single layer on a wax paper lined tray.  Once frozen, store ravioli in a resealable freezer bag.

5.  Cook the ravioli:  Bring 6 quarts of water to a boil.  Drop in the ravioli and the 2 tablespoons of salt and cook until al dente, about 4 minutes.  Remove to a heated platter with a slotted spoon.  Gently toss the ravioli with prepared tomato sauce and sprinkle with Romano.  Serve immediately.