4-6 Red Potatoes, washed and cleaned Butter Sea Salt Fresh Cracked Pepper Opt. Rosemary Boil whole potatoes until tender. Drain. Smash with the back of a spoon or fork. Top with butter, salt and pepper. Note: These are delicious under Chicken Livers!
Recipes
Mustard Potatoes With Chicken Drippings
4-6 Med-Large Red or White Potatoes, boiled and sliced Sauce: 1/4-1/3 cup Drippings from roasted chicken 1/2 tsp dried, ground Mustard 1 tsp grainy Mustard 1 tsp fresh cracked Pepper 1/8 cup Cream Wash potatoes well and slice in thick 3/4″ slices. Boil in salted water for 5 -7 minutes until just fork-soft. Drain well… Continue reading Mustard Potatoes With Chicken Drippings
Cauliflower Hummus
1 head Cauliflower 2 tbl Tahini 1/2 cup Olive Oil 1 Lemon, juiced and zested 1/2 – 1 tsp cumin 1/2 tsp Hot Hungarian Paprika Sea Salt Fresh Cracked Pepper Opt. 1-2 tbl Minced Olives, Nut Pulps Steam cauliflower until soft. Place in food processor. Add Tahini, Olive Oil, Lemon juice and zest and spices.… Continue reading Cauliflower Hummus
Jicama Slaw
1 cup Red Cabbage, shredded 1 cup Green Cabbage, shredded 1 cup Jicama, shredded 1 cup Carrots, shredded 1/2 cup Fennel, shredded 1/4 cup Pineapple, shredded Slaw Dressing: 1/3 cup fermented dairy, Kefir or Yogurt 1 tbl Apple Cider Vinegar 1 tbl Pineapple Juice 2 tbl Mayo, homemade Sea Salt to taste Fresh Cracked Pepper… Continue reading Jicama Slaw
Veg Dip
1 cup firm, probiotic, plain Yogurt 2 tbl Fresh Parsley, finely chopped 2 tbl Salt-brined Olives, minced 2 drops Black Pepper Essential Oil 1 drop Oregano Essential Oil 1 drop Basil Essential Oil 1 drop Coriander Essential Oil Combine all in small bowl and mix well with spoon. Refrigerate for a few hours to let… Continue reading Veg Dip
Oven Fries & Sauce
2 large Potatoes (I like 1 sweet and 1 white), peeled Olive Oil Real Salt & Fresh Cracked Pepper Rosemary – optional Cut potatoes into large fries and immerse in cool water in bowl for 10-15 minutes. Dry on towel. Place in bowl and drizzle with olive oil. Place fries in single layer on cookie… Continue reading Oven Fries & Sauce
Roasted Veg
This works for any firm veg like Asparagus, Beets, Brussels Sprouts, etc. Wash and cut into bite-sized pieces (except asparagus – just snap off tough ends) Put in large bowl and drizzle with olive oil until just barely coated on most sides. Spread out in even layer on cookie sheet. Top with fresh cracked pepper… Continue reading Roasted Veg
Root Veggie Roast
1 medium Sweet Potato, peeled, 1” cubes 1 large Beet, peeled, 1” cubes 1 medium Russet or Golden Potato, peeled, 1” cubes 1 Parsnip, peeled, 1” cubes 1 Rutabaga, peeled, 1” cubes 2 large Carrots, peeled, 1” cubes 1 small Butternut Squash, peeled, seeded, 1” cubes 7-10 Brussels Sprouts, cleaned and halved 1 cup Cauliflower,… Continue reading Root Veggie Roast
Root Veggie Bisque
2-3 cups leftover roasted root veg, rosemary stems removed (p.236) 3 cups Chicken or Veggie Stock, divided 1/2-1 cup Cream 1 tbl Butter Opt. add-ins: Bacon, Leeks, Fried Sage leaves, Chunk Crab Warm 2 cups stock and butter in pot. Add veg and bring to simmer for approx. 20 minutes until all veg is super… Continue reading Root Veggie Bisque
Caulirice
1 head Cauliflower, washed and cut in chunks 3 tbl Shallots, finely diced 2 tbl Ghee Sea Salt to taste Fresh Cracked Pepper to taste Opt. Rice Spice Blends (below) Place chunks of raw cauliflower in food processor. Pulse until the pieces are the size of grains of rice. Heat skillet on med-high. Add ghee… Continue reading Caulirice