Archive for Side Dishes and Snacks
Make Your Own Frozen Hashbrowns
Posted by: | CommentsI’ve always had a hard time making good homemade hashbrowns. When my friend Brenda shared this little trick with me…I gave it a try and it WORKS!
Not only does this make delicious homemade hashbrowns, it is a great way to use up an abundance of potatoes before they start sprouting. Remember how I got 50 pounds for such a good price last week? I plan on putting up several pounds of them into the freezer in hashbrown form. That way, I’ve preserved some of my good organic potatoes, plus I’ve got EASY hashbrowns ready to pull out and cook up for breakfast or dinner anytime I need them!
Oh, and can you say “inexpensive”? Yes, I thought you could. These hashbrowns are so inexpensive, especially when you’ve taken advantage of a good deal on potatoes. So let’s get started, shall we?
First, scrub your potatoes…as many as you want.
Bake the potatoes. I avoid using aluminum foil if at all possible in baking, so I always just place my scrubbed potatoes into a covered dish and bake them for about 1 1/2 hours at 350°. Be sure to stab each potato with a knife before baking so you don’t have a massive potato explosion in your oven. Unless you want a massive potato explosion in your oven. Then feel free to leave them unstabbed.
Allow your baked potatoes to cool. Peel the potatoes.
Shred your potatoes with a cheese grater. They shred very easily because they are soft after baking.
See how lovely?
At this point, you can either cook them, or freeze them. To freeze them, lay them flat on a parchment paper lined cookie sheet. Put the cookie sheet into the freezer for a couple of hours or until the potatoes are frozen, then transfer them into freezer bags to cook up when you’re ready. Oh so convenient!
I usually cook my hashbrowns in my electric skillet or in a cast iron skillet on the stove.
I use a generous amount of butter, because I love the flavor butter gives my taters.
I also use quite a bit of sea salt or onion salt.
If the hashbrowns are frozen, you can cook them the same way as if they were not frozen…it will just take a few more minutes.
Cook them on one side for 4-5 minutes, then turn. Try not to turn them too much so they don’t get mushy. Cook until the potatoes are golden brown and slightly crispy.
Yum, yum, yum! Ever since I discovered this hashbrown making trick…we have the most delicious hashbrowns. Before, I had simply shredded a raw potato, then tried to fry it. I always ended up with a mushy mess. Blech. The trick: Bake the potatoes first. It works so well! PLUS, the baked potato does not turn brown and ugly like a raw potato does once you shred it.
You can use this same trick to make and freeze diced potatoes or potato chunks. Fry those up in butter and you’ve got some wonderful fried potatoes!
Homemade Chewy Granola Bars (without corn syrup!)
Posted by: | CommentsEvery homemade chewy granola bar recipe I’ve ever seen includes corn syrup and/or marshmallow cream (not ingredients we feel okay about eating). And every pre-made granola bar I have seen at the store (even the organic ones) have ingredients I don’t like feeding my family.
I finally figured out a chewy granola bar recipe that we like! It’s easy and includes all natural sweeteners and ingredients! These bars are way cheaper than store bought granola bars! Plus you can customize it according to your family’s taste and allergies! They can be easily wrapped individually to take in the car or packed in a lunch!
Now I will say this: I don’t recommend going overboard on these (or any) granola bar. Unsoaked oats can do a number on your digestive system. I just wanted to create a recipe that will help our family avoid the granola bars at the store when we need a quick, grab and go snack to take to soccer games or on trips. I consider these to be “compromise” snacks because of the unsoaked oats, but otherwise, I couldn’t be more thrilled to have finally figured out a yummy chewy granola bar!
Homemade Chewy Granola Bars
1/2 cup peanut butter or sunbutter
1/3 cup honey
1/4 cup coconut oil (or another oil of your choice)
1 cup oats
1 cup total of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add one cup of oats. Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (I just got out my one cup measuring cup and poured in the ingredients until the cup was full.) Pour in and stir well.
Stir well, then spread mixture into a 8×8 or 9×4 pan.
Chill for two hours, then cut into bars.
Wrap in plastic wrap for a quick grab and go snack!
While experimenting with these bars, I played around with a Gluten Free Snack Bar variety too! I’m excited to share that recipe soon!
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Learn more about avoiding High Fructose Corn Syrup and other additives at Lenetta’s place and Katie’s place.
Winter Comfort…Warm Vanilla Soother
Posted by: | CommentsLately, this drink has been my favorite breakfast. It’s warm, filling and nourishing. As I drink this, I always feel like someone just handed me a delicious mug of comfort. Mmmmm
Warm Vanilla Soother
3 cups whole milk
4 egg yolks
1/3 cup real maple syrup
2 T. arrowroot powder or corn starch
1 Tablespoon butter
1 teaspoon vanilla extract
In a medium saucepan, whisk together milk, egg yolks, maple syrup and arrowroot powder. Cook over medium heat, stirring constantly (I use a whisk) until mixture begins to thicken. Remove from heat and add butter and vanilla. Stir until creamy. Pour into mugs and serve warm.
Sprinkle a little nutmeg on top or add a dollop of whipped cream for an extra special touch!
Ever since I bought a gallon of vodka started my big batch of homemade vanilla, I’ve been experimenting with new ways to use vanilla extract. Yum, homemade vanilla is so good!
I’ve been working hard to put all of these vanilla recipes into a new ebook. Plus…I’m creating a Vanilla Recipe Card Pack that will be downloadable and available for you to print off and give as gifts along with a bottle of vanilla.
I’m trying to get these out before Christmas! We’ll see how it goes. In the meantime, I’ll be giving you a few sneak peeks at Vanilla Recipes like this one!
Which vanilla recipe do you want to see next? Homemade Vanilla Wafers…or Fresh Fruit with Vanilla Sauce?
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This post is linked to Frugal Fridays.
Holiday Help: What to Do With Leftover Mashed Potatoes and Sweet Potatoes
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I seem to almost always over-shoot when I estimate how many potatoes to make for a holiday meal. Just in case you also have a few leftover mashed potatoes…here are some ideas for ways to use them up:
Mashed Potato Pancakes
Leftover mashed potatoes
1/4 cup whole wheat flour (for every 2 cups of mashed potatoes)
Butter
Mix mashed potatoes and flour together. Melt a little butter in the bottom of a skillet. Spoon scoops of mashed potato mixture into hot butter and flatten a bit. Flip potato cake several times to ensure than you don’t burn the sides…but so that the cake is heated through and through.
Cheesy Mashed Potatoes
Leftover mashed potatoes
1/2 cup sour cream (for every 3 cups of mashed potatoes)
Shredded cheddar cheese (I use raw white cheddar)
Re-warm mashed potatoes. Remove potatoes from heat and stir in sour cream. Spread into a casserole dish. Sprinkle with cheese and heat in the oven until cheese is melted and bubbly.
Shepherd’s Pie
You’ll find the recipe for Shepherd’s Pie here. Just mix it up and spread the leftover mashed potatoes over the top. So easy!
Have leftover sweet potatoes?
Stir them into these Sweet Potato Streusel Muffins!
These muffins taste as good as they look and smell!
Both mashed potatoes and sweet potatoes can also be frozen to save for another time. It’s wonderful to have frozen mashed potatoes and mashed sweet potatoes ready to add to one of the above recipes!
Share how you use up your mashed potato and sweet potato leftovers!
Holiday Help: Simplify Making Mashed Potatoes
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Learning this little potato trick changed my mashed potato making life forever.
Instead of preparing your potatoes to be mashed on the day of your big holiday meal…prepare them the day before.
Scrub them (or peel them, whichever you like to do)….chop them…and throw them into your cooking pot.
Cover them with cool water.
Put a lid on your pot.
When it’s time to cook your meal, boil your potatoes and mash your potatoes, then serve your potatoes (with lots of melted butter!).
I’m telling you, this little trick will save so much back pain on Thanksgiving day. I always prep my potatoes on the Wednesday before. They sit in the water waiting patiently until it is time to cook them Thursday.
Between prepping my potatoes the day before and cooking my bird several days before I need to serve it…I practically have nothing to do on Thanksgiving day.
Okay, not really nothing.
You know what I mean.
P.S. I use this little trick almost every time I make mashed potatoes any day of the year. If we’re having mashed potatoes for dinner…I prep them in the morning or whenever I have a spare minute during the day. Then, when it’s time to cook dinner, all I have to do is turn on the burner to cook the taters. Love it!
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This post is linked to Kitchen Tip Tuesdays.
Ever Tried Cinnamon Apple Toast?
Posted by: | CommentsI mentioned here that I may be getting sixty pounds of apples in my co-op order this week. (UPDATE!!! Click here to see if the apples all came in or not!) If they all actually come in, I have no doubt that they will all get eaten. The kids love snacking on apples…they are SO nice to have on hand! The apples I mean. Well actually, the kids are pretty nice to have on hand too.
I ordered twenty pounds each of Gala (my favorite!), Yellow Delicious and Spartan. I’ve never even heard of Spartan apples before. Have you? Are they good? I ordered them because they were $11 for 20 pounds!!! I can’t wait to try them (if they come in)!
Here’s a very simple apple idea we’ll be snacking on with all of our apples:
Cinnamon Apple Toast
Your favorite whole grain bread (I use this homemade Honey Whole Wheat Bread…or Whole Wheat Sourdough if I have it made.)
Apples, sliced thinly
butter
cinnamon
Place slices of bread on a baking pan. Butter each slice. Lay three or four apple slices on each piece of bread. Sprinkle with cinnamon.
Broil Cinnamon Apple Toast in the oven for 2-3 minutes.
So simple, your bigger kids can help you or make these themselves!
Other ways to eat apples…
- My kids eat them big, in slices, or cut into chunks…depending on what Mama has time for. :)
- Applesauce Bread
- Applesauce
- Apple Fruit Leather
- Caramel Apple Dip
- Strawberry Yogurt Fruit Dip
- Apple crisp
- I may experiment with individual apple pie pockets. Doesn’t that sound fun?
What are your favorite ways to eat apples? If you have one, feel free to leave a recipe link in your comment! Really, because sixty pounds of apples? I might need to get creative!
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This post is linked to Works for me Wednesday.
High Five Recipes: Super Simple Chip Dip
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Here is a VERY easy recipe to put together for a quick lunch or snack. OR, double the recipe to take to a party when you’ve been asked to bring a finger food.
Super Simple Chip Dip
1/2 pound hamburger meat
1 cup salsa
1 cup sour cream or kreme fresh
Tortilla chips (We like Kettle brand, which is made with organic corn)
Brown hamburger meat. Stir in salsa and sour cream or kreme fresh. Serve with chips. (See? Simple.)
What kinds of High Five Recipes are you interested in seeing more of? Main dishes? Side dishes? Desserts?
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This post is linked to BooMama’s Diptacular!! Check it out for all KINDS of great dip recipes!
High Five Recipes: Homemade Barbeque Sauce
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I’ve had several requests for my homemade BBQ sauce recipe. Turns out…it’s a high five recipe! Doesn’t get much easier than that!
Homemade BBQ Sauce
3/4 cup ketchup
2 T. minced onion
1/4 t. garlic powder
1 t. liquid smoke
1 T. molasses, honey or sucanat
Mix ingredients in a small sauce pan. Simmer for a few minutes until flavors are blended.
I mix this up as a dip for our meatballs or popcorn chicken…YUM!
Sometimes I put a few pieces of chicken into the crock pot, dump the sauce over the top, and let it cook slowly for a few hours. Easiest main dish ever!
Or, sometimes I add it to leftover roast beef for BBQ beef sandwiches.
What all do you put BBQ sauce on?
Oh…and by the way…I really have no idea what “liquid smoke” is. I’m assuming that it isn’t the healthiest ingredient in the world. BUT…it makes for a yummy, easy BBQ sauce…and this version is MUCH healthier than the HFCS versions I could buy at the store.
If I ever figure out how to turn smoke into a liquid and put it into a bottle all by myself…you’ll be the first to know.
This post is linked to Works for me Wednesday.
Eat More Fruits and Veggies: Link Up!
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It took me 35 years to learn to like avocados. It wasn’t until a friend of mine brought a dip similar to the one below to our Sunday night Bible study that I actually decided that I liked avocados.
Now…I can’t get enough! I order them from Azure Standard all the time!
Avocados are SO good for you. They contain a good healthy fat…vitamin K…vitamin C…potassium…folate…Vitamin B6…fiber…good stuff!
I’m eating my avocado with tortilla chips…so maybe that’s not the healthiest (because no, a corn chip does not count as a vegetable), but at least I’m getting this good fruit into my system somehow. (BTW, I didn’t know if an avocado was a fruit or a veggie. A quick swagbuck search told me that it was a fruit that tastes like a vegetable. Alrighty then. Oh, and I even earned a swagbuck!)
For the record…this recipe will not only help you along in the Eat More Fruits and Veggies Challenge…it’s also a High Five Recipe. Yippee!
Spicy Avocado Dip
2 avocados
3/4 cup salsa (more if you want)
juice of one lime or one lemon
½ cup sour cream or kreme fresh
Scoop out the insides of the avocados into a bowl. Add salsa, lime or lemon juice, and sour cream. Stir well until completely mixed. Serve with tortilla chips (we really like the Kettle Brand).
I happen to like this recipe more with lemon juice instead of lime…Matt likes it better with lime. You take your pick. Shucks…add both. Yum!
So…what ideas do you have to inspire us all to eat more fruits and veggies? Share a recipe or a great idea on your blog, then come link up with us here. If you don’t have a blog, please leave a comment sharing a great fruit or veggie idea!
High Five Recipes: Justus’ Shaved Ice
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I’m not sure how often I’ve emphasized to you how much Justus (my nine year old) LOVES cooking. He wants to be a “restaurant worker” someday…he calls himself a chef (I am sometimes privileged to be his assistant)…and he really just can’t get enough of the kitchen. He LOVES it.
Of course I love it too. While the other boys mostly love to cook so that they can lick a beater, Justus truly loves everything there is about cooking.
He got a new cookbook for Christmas and has been waiting for a warm day to make the shaved ice recipe he found in it. We adapted it to make it healthier (ah yes, I’m teaching him how to change a recipe already!) and here’s what he came up with:
Justus’ Shaved Ice
1 cup fresh or frozen peach slices
1 cup fresh or frozen raspberries
1 1/2 cups warm water
1/4 cup orange juice
1/4 cup honeyIf your fruit is frozen, place it in a bowl with warm water (not the water mentioned in the above list of ingredients) for about fifteen minutes to thaw. Drain.
Put fruit, water, orange juice and honey into a blender or food processor. Blend until smooth. Poor mixture into a 9×13 inch baking dish. Cover with plastic wrap and freeze for about 6 hours.
Remove from freezer and allow it to sit on the counter about ten minutes. Use a large wooden spoon to “shave” icy mixture into serving bowls.
The “bummer” about this recipe is that we had to wait for SIX whole hours before we could eat it. Not much instant gratification there! However, it was worth the wait!
All the boys (and the parents) loved this treat! It was super refreshing on a hot afternoon.
And, of course, it’s a wonderful recipe to help you get another great serving of fruit. (Are you taking the challenge?!)
Any other recipes you’d like Justus to come up with for us?!
