Friday, November 02, 2007
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
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!