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Friday, November 02, 2007


Sharing a Dish

Its been pointed out that not one of my recipes has appeared in this space. That's about to change! Recipes, like the dishes they put out should be shared.

Since this is November and Thanksgiving is around the corner, I thought this would be the perfect time to share some of my family's favorites. My hope is that you give them a try and enjoy them as much as we do.

The first is a different take on mashed potatoes. My kids only liked potatoes when they were little, this was my way of sneaking in another veggie. My daughter loves them so much that we served them at her wedding reception! In her honor, I've always called them:

Sarah's Favorite Mashers
(appeared in Family Circle magazine and the Orange County Register)

3 lbs russet potatoes, cleaned, peeled and quartered
1 large head cauliflower, in florets
1/4 C each margarine and soy milk (we're a dairy-free house)
kosher salt and pepper

In a large pot cover potatoes with cold water and 1 tablespoon salt. Bring to a boil and then simmer-just until fork tender. Drain thoroughly and mash.(I like to use a ricer)At the same time, in another med-large pot, bring 1-1/2 C of water to a boil-add cauliflower, cover and steam until very tender. Drain well. Puree cauliflower with milk, margarine, 1 tsp of salt and 1/2 tsp of freshly ground pepper.

Gently combine the potatoes and the cauliflower. Serve.
These are pretty darn low in fat. Serves 6-8. Make more though-you'll need them!

My dad loves hard cookies. I love putting odd things together. I also love treats that are low in fat. This is my answer to both:

Dad's Favorite Biscotti
published in the Orange County Register

Pre-heat oven to 350 Grease two large sheet pans

3 C AP Flour
1 C whole wheat flour
2 C sugar
1-1/2 tsp. powder
2 tbsp chopped fresh rosemary
1/2 tsp freshly ground pepper
Mix above in a large bowl and put aside

6 eggs, beaten
2 tsp pure vanilla

2 C grape-nuts cereal (or 2 C chopped and toasted pecans)

In a heavy-duty mixer, combine everything, except the grape-nuts. When thoroughly combined, mix in cereal. With damp hands, divide batter in half (this stuff is really sticky, keep hands damp to keep it from sticking to you!)and place a half on each of prepared pans. Shape into 10 x 4 inch loaves. Bake minutes, or until firm to touch and just starting to turn golden. Carefully remove loaves onto clean tea towels. Slice diagonally in 1/2" slices with serrated knife. Place slices cut side up back onto pans. Bake another 20 minutes. Cool on racks. Makes about 3 dozen.

And last-my son loves this tasty quick bread whether I make it with leftover roasted sweet potato or pumpkin:

It was a prize winner for Better Homes and Gardens Magazine

Adam's Sweet Potato Banana Bread

Pre-heat oven to 350 and grease 2 8 x 4 loaf pans. (I like to put wax paper on the bottoms)

2 C AP Flour
1/2 C whole wheat flour
1 tsp each salt and powder
1 C each roasted sweet potato and banana, both mashed
1 C butter-flavored shortening
1 C each sugar and brown sugar
4 eggs
2 tsps pure vanilla
1 tsp rum extract

Combine dry ingredients well in a bowl and put aside. In a mixer, cream shortening and sugars until fluffy. Add eggs, one at a time until well-blended. Add extracts. Alternately add the flour mixture and banana/potato mixture. Beat well after each addition.

Spread batter evenly between the prepared pans. Bake for 55-65 minutes, until toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Cool completely on wire racks. Approximately 32 servings.
Delicious toasted with peanut butter for breakfast!

I hope you give these a try and they become your family's favorites as well!

MMMmmmmm!!!! Wow, those sound delicious!! I've seen Sarah's Favorite Mashers before, and keep forgetting to try them...I was thinking of making a roast beef tonight, so it might be the perfect time!

Also, Adam's bread just sounds out of this world. Toasted with peanut butter...oh my gosh, that's right up my alley! Can I use real butter instead of the butter flavored shortening, though?

You must be so proud that these were published...I think that's so wonderful!!
thanks Lisa,
Yes, some of these are also running on Fab40. As far as the switch from shortening to butter, I don't see why not. I tossed in 1/2 c of choc chips this time! also some toasted walnuts or pecans are a great addition.
I have made faux-tatoe's at least once a different ways. Sometimes I mash in cream cheese..or sour cream and garlic..with bacon bits...the kids just love the mixture of cauliflower and potato's. People on a protein diet just love it...without the tater's. Great recipe!
it is, only problem-there never seems to be enough!
You're making me hungry. Gotta try the sweet potato banana bread.
it really is a goody Kathy-I wanted a slice for breakfast this morning, found out it's namesake finished the second loaf!
I'll have to try the potato mashers. The hospital where I worked for twenty years always had a special Christmas dinner for the staff and it included mashed potatoes with cabbage---it had a name, but I can't remember what they called them. Glad to see a cooking expert putting recipes on her blog.
Kacey-was the dish they served called "bubble and squeak"? I think I saw it on a cooking show once.
I don't honestly see myself as an expert-that I leave to the Bobby Flays and Emerils, but I am indeed, a true foodie!
great recipes!!
but why are you a dairy free family?

have you checked my cooking blog?
thanks summer-we're allergic, big-time! I've learned to do many comfort foods in a different way!
Since I'm not allowed in the kitchen to cook, the recipes probably won't do me any good.

But it's ironic, I was scanning my bookmarks just now, looking for your blog and I was thinking to myself, "I think the title has to do with recipes and cooking, but she hardly ever talks about that." But this time, you did.

My father does all the cooking, now that he's retired. Maybe the missus will let me do the same when I retire if I PROMISE to put all the dishes "back where they belong."
I think sometimes it's a matter of "domain" Dave-I do 99% of the cooking around here, I like to go into a drawer and know the utensil I need is where I left it last-when hubby does his 1%-it takes me days to find a treasured wood spoon or vessel!
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