Recipes – Page 3 – Heal Something Good

Horseradish Mashed Potatoes

4-6 Red Potatoes, peeled and cubed
1-2 tsp Horseradish or Wasabi
3 tbl Butter
2 tbl Cream
Sea Salt to taste
Fresh Cracked Pepper to taste
(Add reserved Baked Scallops juices if available!)

Boil potatoes until fork-tender. Remove 1/8 cup pan water in case you need it for thinning.
Drain potatoes.
Add the rest of the ingredients and mash with a potato masher.
Thin with potato water if needed.

Smashed Red Potatoes

4-6 Red Potatoes, washed and cleaned
Sea Salt
Fresh Cracked Pepper
Opt. Rosemary

Boil whole potatoes until tender.
Smash with the back of a spoon or fork.
Top with butter, salt and pepper.
Note: These are delicious under Chicken Livers!

Mustard Potatoes With Chicken Drippings

4-6 Med-Large Red or White Potatoes, boiled and sliced

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 and place slices in large bowl.
While the potatoes boil, place sauce ingredients in a small pan.
Stir and warm to combine well. Do not boil.
Top the drained potatoes with the sauce and stir to combine.
Serve warm.

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. Pulse until smooth.
Refrigerate for an hour for best flavor.

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 to taste

Combine all shredded veg in large bowl and toss.
Combine all dressing ingredients in med bowl and stir well to combine. Add dressing to shredded veg and stir well to combine. Let sit at least 30 minutes before serving. Tastes even better the second day

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 flavors meld.

Note: Add leftover nut pulp to make it thicker and more nutritious!

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 sheet.
Top with salt and pepper, and rosemary if using.
Bake on 425F for 20-25 minutes until brown & crispy on bottom and fork tender.
Let sit for about 3 minutes, then use spatula to release from pan.

Fry Sauce:
2 tbl homemade Mayo
1 tbl homemade Ketchup
Combine in small bowl and stir well.
Note: Some additions to spice up the fry sauce if you like to live dangerously – onion and garlic powders and/or cayenne pepper with smoked paprika.

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 and real salt.
Bake on 400F for 15-20 minutes.

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, 1” cubes
2 Shallots, sliced in strips
1 Fennel bulb, sliced in strips
1/4-1/2 cup Olive Oil
Rosemary sprigs

Combine all in extra-large bowl. Pour olive oil over the top and use a large spoon to fold in evenly until all is lightly coated.
Spread out on cookie sheets in one layer.
Top with fresh cracked pepper and Himalayan salt.
Tuck rosemary sprigs all throughout.
Bake on 425 for 20-30 minutes, until beets are soft and bottom of veggies are brown, removing halfway through to toss.
Notes: This makes a lot. Probably enough for 2 cookie sheets. But, that’s great because then you can make some bisque! (p.234)
My mom oils the beet cubes in their own bowl and then carefully adds them to open spots on the pans before baking. This keeps the rest of the lighter veg from turning beet red. It’s pretty (like my mom!).
Sometimes I take out the pans halfway through and sometimes I don’t. It just makes the bottoms a little crispier.
Sometimes I line the pan with parchment paper and sometimes I don’t. It depends on what I’m worried about that day – the thin plastic lining on the parchment paper or the aluminum of the pan. You could do it all in glass pans and avoid the whole issue.

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 soft.
Remove from heat.

Use immersion blender to smooth, adding last cup of stock to thin as needed.
Add butter and cream. Warm up to desired temp, but not boiling or you’ll scald the cream.
Add real salt and cracked black pepper as desired.