Bread can consume volumes when looked studied. Originally, say 10,000 years ago, grain crops mashed with water and fried on hot rocks to form the first flat breads. Later, the Egyptians cultivated yeasts to make the dough rise and provided a lighter fluffed product. The Romans introduced the world to bread when their soldiers were paid with it. In the 1600's, poor people ate whole wheat breads while the nobility preferred white bread. Today, alas, bread has other chemical additives which move it further away from its humble beginnings.
Let's clear up some of the myths about bread which exist today. In our faced paced commercialized world, what we are told by unscrupulous marketers is not always the reality of what you are purchasing.
Myth #1 Rye bread is a 100% whole grain high fiber bread.
Actually: You can tell what is 100% whole grain by reading the first ingredient listed on the package. When I looked at my local super market, what I found on most all Rye bread was that the first ingredient listed was unbleached enriched flour. The second and third ingredients listed were water and rye flour. A further look on the nutrients label showed a slice of rye bread had only 1 gram of fiber. So don't be fooled by what you are told.
Myth #2 Just because it is brown and has the term wheat in the title, it must be whole grain high in fiber.
Actually: Again while at my local super market, I inspected the labeling of so called whole wheat breads. If that ever important first ingredient is white flour, you've been had. If you are expecting to buy whole wheat bread, than look for the package to be labeled 100% whole wheat and double check to see that that is the first ingredient.
Myth #3 Bread is void of calories.
Actually: It depends on what bread you buy. 100% whole wheat bread is high in bran fiber and vitamins and is considered heart healthy.
Myth #4 Bread makes you fat.
Actually: Read the nutrition label. In 2003, The Journal of Food Composition and Analysis published a report of a study of over 1500 women show that women who consumed 100% whole wheat bread weighed less than women who consumed white bread.
Myth #5 Gluten is bad for you.
Actually: This is partially true. People with wheat allergies or who suffer from celiac disease are restricted from eating gluten. It may not be bad for the rest of us, but it has no real nutritional value either.
Myth #6 Aw heck you see where this is going, don't you? I have heard candy bars are better on a diet because the candy bar ranks higher than bread on the glycemic index or it can raise blood pressure, cause inflammation or increase the risk of stroke. Just stay with 100% whole wheat flour when baking and none of these myths are true.
Kamis, 19 Oktober 2017
Rabu, 27 September 2017
10 Easy Chicken Recipes the Family Will Love
Looking for ways to put dinner on the table with a bit of creativity but without the hassle and hectic prep time? I learned years ago that just because I was responsible for making dinners in my household, it didn't mean I was able or interested in prepping a time consuming hot meal five nights a week. If you have the same hectic lifestyle most families have today, these tips and recipes should help you feed your family, stay within budget, and actually enjoy what you cook!
All recipes here start with cooked chicken, and will feed four (with average appetites). Doesn't matter if it's white or dark meat. It doesn't even matter how much chicken you use - you know your family's appetites better than anyone!
I know - most of you are saying, "Cooked chicken? You just told me I didn't have to spend a bunch of prep time making these meals!"
Right! What I do is either buy one of those precooked rotisserie chickens (I love the ones at Costco because they are only $4.99 and absolutely delicious!), or I buy a 3 - 4 pound Purdue roasting chicken when they are on sale (of course, any decent chicken will do) and cook it over a weekend.
Then I cut off all the meat and place it in individual quart size freezer bags to be used later on. Forgot to take some out to defrost in the morning? No problem - just throw a bag in the microwave to defrost while you get the other ingredients together.
Now, here's the beauty of what I do: I teach you how to pair ingredients to put a meal together. I don't outline ingredients you need to measure.
1. Add your cooked chicken to steamed rice (I use the boil in the bag brown rice variety, and make two bags at a time) and one can of cream of chicken soup. Stir well. Spray a baking dish with Pam and add this mixture. Top with slices of cheddar cheese. Microwave on high just until cheese begins to bubble - remember, everything else is already cooked.
2. Add chicken to a large bag of Green Giant Steamers. Wait until one minute before they are done, and add the chicken then. I like the broccoli and cheese and the roasted potatoes with garlic and peppers, but anything works.
3. Add the chicken to some Mac and Cheese! Personally, I prefer the precooked side dishes you can find in the refrigerated section. (I had enough of the boxed variety back in college, thank you!) Add a cut up fresh tomato or a can of diced tomatoes.
4. Add chicken to a can of chili with or without beans, and serve over baked potatoes.
5. Make open faced chicken sandwiches: slice a loaf of French bread into thick slices. Top with chicken, cover with a can of chicken gravy. I also make instant mashed potatoes! (Don't laugh... my family loves instant mashed potatoes, and if you haven't tried the new ones that have come out lately, you should!)
6. Chicken omelets are great! Packed with protein, and easy to make. Add feta cheese, tomatoes, or even a can of sliced white potatoes!
7. Make a yummy chicken salad by tossing the chicken with greens, and adding dried cranberries, walnuts, sesame seeds, blue cheese crumbles, and apple slices.
8. Make your own chicken pot pie! Mix the chicken with canned chicken gravy and a can of cream of chicken soup. Add a can of peas and carrots, and a can of diced white potatoes. Pour into pie dish. Top with premade pie crust. Follow directions for baking the pie crust - this is your most critical ingredient. Usually plan on 400 degrees for about 15 minutes.
9. Chicken flatbread! Buy the premade pizza or flatbread, and top with chicken, pizza sauce or diced tomatoes, and your choice of cheese. Add black olives, minced garlic, or anything you really like on your pizza and flatbreads. Follow directions on the flatbread package to cook.
10. Chicken and pasta is delicious, filling, and you can't go wrong with any age group with this one. I like to use either penne or rigatoni, but it really doesn't matter. Mix the pasta with olive oil, a little lemon, some minced garlic, salt and pepper, capers and whatever other seasonings your family really likes. Toss well. This can even be served as a cold pasta salad, too.
All recipes here start with cooked chicken, and will feed four (with average appetites). Doesn't matter if it's white or dark meat. It doesn't even matter how much chicken you use - you know your family's appetites better than anyone!
I know - most of you are saying, "Cooked chicken? You just told me I didn't have to spend a bunch of prep time making these meals!"
Right! What I do is either buy one of those precooked rotisserie chickens (I love the ones at Costco because they are only $4.99 and absolutely delicious!), or I buy a 3 - 4 pound Purdue roasting chicken when they are on sale (of course, any decent chicken will do) and cook it over a weekend.
Then I cut off all the meat and place it in individual quart size freezer bags to be used later on. Forgot to take some out to defrost in the morning? No problem - just throw a bag in the microwave to defrost while you get the other ingredients together.
Now, here's the beauty of what I do: I teach you how to pair ingredients to put a meal together. I don't outline ingredients you need to measure.
1. Add your cooked chicken to steamed rice (I use the boil in the bag brown rice variety, and make two bags at a time) and one can of cream of chicken soup. Stir well. Spray a baking dish with Pam and add this mixture. Top with slices of cheddar cheese. Microwave on high just until cheese begins to bubble - remember, everything else is already cooked.
2. Add chicken to a large bag of Green Giant Steamers. Wait until one minute before they are done, and add the chicken then. I like the broccoli and cheese and the roasted potatoes with garlic and peppers, but anything works.
3. Add the chicken to some Mac and Cheese! Personally, I prefer the precooked side dishes you can find in the refrigerated section. (I had enough of the boxed variety back in college, thank you!) Add a cut up fresh tomato or a can of diced tomatoes.
4. Add chicken to a can of chili with or without beans, and serve over baked potatoes.
5. Make open faced chicken sandwiches: slice a loaf of French bread into thick slices. Top with chicken, cover with a can of chicken gravy. I also make instant mashed potatoes! (Don't laugh... my family loves instant mashed potatoes, and if you haven't tried the new ones that have come out lately, you should!)
6. Chicken omelets are great! Packed with protein, and easy to make. Add feta cheese, tomatoes, or even a can of sliced white potatoes!
7. Make a yummy chicken salad by tossing the chicken with greens, and adding dried cranberries, walnuts, sesame seeds, blue cheese crumbles, and apple slices.
8. Make your own chicken pot pie! Mix the chicken with canned chicken gravy and a can of cream of chicken soup. Add a can of peas and carrots, and a can of diced white potatoes. Pour into pie dish. Top with premade pie crust. Follow directions for baking the pie crust - this is your most critical ingredient. Usually plan on 400 degrees for about 15 minutes.
9. Chicken flatbread! Buy the premade pizza or flatbread, and top with chicken, pizza sauce or diced tomatoes, and your choice of cheese. Add black olives, minced garlic, or anything you really like on your pizza and flatbreads. Follow directions on the flatbread package to cook.
10. Chicken and pasta is delicious, filling, and you can't go wrong with any age group with this one. I like to use either penne or rigatoni, but it really doesn't matter. Mix the pasta with olive oil, a little lemon, some minced garlic, salt and pepper, capers and whatever other seasonings your family really likes. Toss well. This can even be served as a cold pasta salad, too.
Selasa, 12 September 2017
Five Secrets To Discover The Best Olive Oil For Cooking
For fans of olive oil, there really nothing better. What's more, many of these same fans have taken it upon themselves to find the best olive oil for cooking because they want all of their food preparation to have the amazing taste of which they can't get enough.
The issue for many, however, is that there has been a persistent belief generated for quite some time about whether or not you should actually introduce olive oil to heat in cooking. Often, you'll find a pretty even "50/50" split between yes and no. So, the question still remains - if there are so many out there that think that olive oil & heat don't mix, should I actually cook with it?
Yes, you can cook using olive oil. Many leading experts in the food world, as well as the medical profession & even on the anthropology front, have chimed in and noted that when you consider the amount of time that this nearly sacred liquid has been mentioned in written history, as well as an instrumental part of food preparation in certain parts of the world for many, many (did we say many?) generations, it would seem odd that cooking would be so harmful.
There is a consensus, however, about ways you can go about choosing the best olive oil for cooking in your home:
Know Your Application - Depending in the type of cooking you'll be doing (e.g., sautéing, frying, baking, roasting), you'll want to use a different type of olive oil that works best.
Know A Little About Oil Types/Grades - By knowing levels & grades, you can get better acquainted with how best to choose an oil for your proposed application.
Price Can Matter - It may be a little black and white to say that if you pay a lot, the oil will be better, but according to many culinary experts, there seems to be agreement that on the other end of the spectrum. If you buy as cheap as possible, you're certainly playing the odds for getting a bum deal on an oil. The good thing is that production is steadily rising in the U.S., so choices are available for various price points.
Identify What You're Cooking - It turns out that depending on what you're preparing, a differently type of oil may work best. Considering the ways you prepare steak versus fish, it certainly makes sense that you'd want to have a distinction between the two.
Try A Few - Because there are good oils to use at lower price points, you can actually try out a few brands and see which you like more. Better yet, you may be a resident in a state where production is on par wine production. This means you can get some killer olive oil for a great price, and you're supporting a local company.
You may be shocked to find that the best olive oil for cooking doesn't have to be an exotic international brand. it may be right in your own backyard, so to speak. Just remember that a little knowledge will do you good.
The issue for many, however, is that there has been a persistent belief generated for quite some time about whether or not you should actually introduce olive oil to heat in cooking. Often, you'll find a pretty even "50/50" split between yes and no. So, the question still remains - if there are so many out there that think that olive oil & heat don't mix, should I actually cook with it?
Yes, you can cook using olive oil. Many leading experts in the food world, as well as the medical profession & even on the anthropology front, have chimed in and noted that when you consider the amount of time that this nearly sacred liquid has been mentioned in written history, as well as an instrumental part of food preparation in certain parts of the world for many, many (did we say many?) generations, it would seem odd that cooking would be so harmful.
There is a consensus, however, about ways you can go about choosing the best olive oil for cooking in your home:
Know Your Application - Depending in the type of cooking you'll be doing (e.g., sautéing, frying, baking, roasting), you'll want to use a different type of olive oil that works best.
Know A Little About Oil Types/Grades - By knowing levels & grades, you can get better acquainted with how best to choose an oil for your proposed application.
Price Can Matter - It may be a little black and white to say that if you pay a lot, the oil will be better, but according to many culinary experts, there seems to be agreement that on the other end of the spectrum. If you buy as cheap as possible, you're certainly playing the odds for getting a bum deal on an oil. The good thing is that production is steadily rising in the U.S., so choices are available for various price points.
Identify What You're Cooking - It turns out that depending on what you're preparing, a differently type of oil may work best. Considering the ways you prepare steak versus fish, it certainly makes sense that you'd want to have a distinction between the two.
Try A Few - Because there are good oils to use at lower price points, you can actually try out a few brands and see which you like more. Better yet, you may be a resident in a state where production is on par wine production. This means you can get some killer olive oil for a great price, and you're supporting a local company.
You may be shocked to find that the best olive oil for cooking doesn't have to be an exotic international brand. it may be right in your own backyard, so to speak. Just remember that a little knowledge will do you good.
Jumat, 25 Agustus 2017
Healthy Eating - The Best Foods To Help Make Meal Prep A Breeze
If you're looking to maintain a healthier eating plan, one thing you will want to be doing as often as possible is preparing your meals in advance. Preparing meals up ahead will both help you stay on track and help save cooking time during the week when you tend to be most busy and less likely to squeeze meal preparation into your busy day.
The important thing to note in all of this, however, is not all foods prepare as well as others. In fact, particular foods will only last a day or two while others may hold up quite well for 4 to 5 days, or, freeze very well so can be used at a later time. These are the foods you might want to focus on when doing your meal preparation.
Let's go over the main foods you need to focus on...
1. Chicken Breast. On the protein side of things, you can't beat chicken breasts. They're a firmer protein source, so can do very well in the freezer for weeks at a time. Grill up a batch of 10 to 12 breasts and serve them throughout the week.
Unlike other protein sources such as fish, for instance, they won't lose their texture when reheated.
2. Brown Rice. Brown rice should be another staple in your menu. Not only is it slow to digest so it won't impact your blood sugar levels all that much, brown rice is also an excellent way to promote long-term energy.
It's easy to whip up a large batch and keep it in a Tupperware container until you're ready to use it. As it is a heartier grain, it should stand-up to microwaving very well also.
3. Peppers. When it comes to vegetable options, many of them won't stand up that well to reheating. Broccoli, for instance, will turn mushy, as will cauliflower.
Peppers, however, tend to do quite well. Provided they are cooked to be slightly firmer in the first place when you reheat them for meal two; they should work just fine.
4. Hard-Boiled Eggs. Finally, don't overlook hard-boiled eggs. Boil up a dozen eggs and grab these as you need snacks throughout the day. While most egg variations won't taste all that good when cooked ahead of time, hard-boiled eggs are one exception to this rule.
So there you have some of the top foods to consider as you get ready for your meal preparation. Use these and you'll find meal preparation is easier than ever.
Although managing your disease can be very challenging, Type 2 diabetes is not a condition you must just live with. You can make simple changes to your daily routine and eating plan, lower both your weight and your blood sugar levels. Hang in there, the longer you do it, the easier it gets.
The important thing to note in all of this, however, is not all foods prepare as well as others. In fact, particular foods will only last a day or two while others may hold up quite well for 4 to 5 days, or, freeze very well so can be used at a later time. These are the foods you might want to focus on when doing your meal preparation.
Let's go over the main foods you need to focus on...
1. Chicken Breast. On the protein side of things, you can't beat chicken breasts. They're a firmer protein source, so can do very well in the freezer for weeks at a time. Grill up a batch of 10 to 12 breasts and serve them throughout the week.
Unlike other protein sources such as fish, for instance, they won't lose their texture when reheated.
2. Brown Rice. Brown rice should be another staple in your menu. Not only is it slow to digest so it won't impact your blood sugar levels all that much, brown rice is also an excellent way to promote long-term energy.
It's easy to whip up a large batch and keep it in a Tupperware container until you're ready to use it. As it is a heartier grain, it should stand-up to microwaving very well also.
3. Peppers. When it comes to vegetable options, many of them won't stand up that well to reheating. Broccoli, for instance, will turn mushy, as will cauliflower.
Peppers, however, tend to do quite well. Provided they are cooked to be slightly firmer in the first place when you reheat them for meal two; they should work just fine.
4. Hard-Boiled Eggs. Finally, don't overlook hard-boiled eggs. Boil up a dozen eggs and grab these as you need snacks throughout the day. While most egg variations won't taste all that good when cooked ahead of time, hard-boiled eggs are one exception to this rule.
So there you have some of the top foods to consider as you get ready for your meal preparation. Use these and you'll find meal preparation is easier than ever.
Although managing your disease can be very challenging, Type 2 diabetes is not a condition you must just live with. You can make simple changes to your daily routine and eating plan, lower both your weight and your blood sugar levels. Hang in there, the longer you do it, the easier it gets.
Minggu, 13 Agustus 2017
Make Some Great No Bake Peanut Butter Oatmeal Cookies
I love to be in the kitchen, maybe because I don't get enough time in there, but regardless when I have the chance, I get in there and bake or make cookies for my grandchildren, cook dinner for my kids or prepare some tasty treat for my co-workers. It gives me great pleasure to spend time in the kitchen because I know that many will enjoy the outcome of my time there.
Of all of the tasty treats that I will make or bake, the one that seems to get the most comments and compliments is the No Bake Peanut Butter Oatmeal Cookies. They love these cookies at work, at home and at parties. Many times people will ask me to make the No Bake Peanut Butter Oatmeal Cookies for a wedding or shower, at a graduation party or even at a church social.
I started make the No Bake Peanut Butter Oatmeal Cookies at a young age. When I was a child, my grandmother made these cookies for our family reunions. They were in BIG demand by everyone. She would have to hide a stash of them so that they were not eaten all at once and when everyone thought that her No Bake Peanut Butter Oatmeal Cookies were gone, she pulled out the stash, only to see big smiles yet again.
Sadly in 1979, my grandmother passed away and somehow I obtain her recipe and started making them for the family reunions. I found that I, too, had to put a stash away for a later time in the day (or weekend) so that they would be spread out for the group to enjoy. Since that time, I've been requested to make them for many occasions.
Do I think my recipe is special? No. Do I think there is anything different in my No Bake Peanut Butter Oatmeal Cookies that is not in other recipes? No, not really, but I do have a few handy tips that can help you to make good No Bake Peanut Butter Oatmeal Cookies.
Before I give you the recipe, please let me give you a few helpful hints:
1. Do not double the recipe. It never seems to work for me because of the formula of the ingredients and the amount of heat and boiling that it requires. If you need to make more than one batch, simply make them individually. It really doesn't take any more time and they will be perfect each time.
2. Be sure to use the timer. The recipe will call for bringing the ingredients to a boil. Make sure it comes to a complete full boil and then start the timer for one minute. You do not want to over cook or under cook these cookies. Over cooking them will result in crumbly, dry cookies. Under cooking them will give you a runny mess.
3. Let Stand for One Minute: I typically let my cookies in the pot for about one minute before dropping them by spoonful on the wax paper. This gives it a little cooling time and will not drip as much.
4. Shape them for appeal. After dropping them by spoonful on the wax paper, I take a fork which has been dipped in cool water, and press them around the sides to give them a more round appearance and eliminate the round oatmeal edges that tend to spread. Then I press the top lightly to flatten the top without squishing the cookie. Dip the fork in cool water often to keep it from sticking to the cookies.
5. Lift the Wax Paper to loosen. After the No Bake Peanut Butter Oatmeal Cookies have hardened (several hours later), you can remove them from the wax paper more easily, if you list the wax paper off the counter or table top so that they are not stuck. They will easily peel from the wax paper.
6. Store in air tight container. For longer lasting cookies that will not dry out, keep them in an airtight plastic storage container. Keeping them on a plate with plastic wrap is good, but a container that is air tight works better.
The recipe for No Bake Peanut Butter Oatmeal Cookies that I make follows:
1 stick of margarine
2 cups of sugar
½ cup of milk
Combine in a sauce pan, cook ingredients and bring to a boil. Once the margarine is completely melted and the sauce comes to a hard boil, boil it for one minute, stirring occasionally.
Add:
½ cup of peanut butter
One melted, add:
4 tablespoons of cocoa
1 teaspoon of vanilla
Mix well and add
3 cups of 1-minute oatmeal.
Stir well. Let stand and then drop by teaspoons on wax paper. Yields approximately 42 cookies
Enjoy.
Of all of the tasty treats that I will make or bake, the one that seems to get the most comments and compliments is the No Bake Peanut Butter Oatmeal Cookies. They love these cookies at work, at home and at parties. Many times people will ask me to make the No Bake Peanut Butter Oatmeal Cookies for a wedding or shower, at a graduation party or even at a church social.
I started make the No Bake Peanut Butter Oatmeal Cookies at a young age. When I was a child, my grandmother made these cookies for our family reunions. They were in BIG demand by everyone. She would have to hide a stash of them so that they were not eaten all at once and when everyone thought that her No Bake Peanut Butter Oatmeal Cookies were gone, she pulled out the stash, only to see big smiles yet again.
Sadly in 1979, my grandmother passed away and somehow I obtain her recipe and started making them for the family reunions. I found that I, too, had to put a stash away for a later time in the day (or weekend) so that they would be spread out for the group to enjoy. Since that time, I've been requested to make them for many occasions.
Do I think my recipe is special? No. Do I think there is anything different in my No Bake Peanut Butter Oatmeal Cookies that is not in other recipes? No, not really, but I do have a few handy tips that can help you to make good No Bake Peanut Butter Oatmeal Cookies.
Before I give you the recipe, please let me give you a few helpful hints:
1. Do not double the recipe. It never seems to work for me because of the formula of the ingredients and the amount of heat and boiling that it requires. If you need to make more than one batch, simply make them individually. It really doesn't take any more time and they will be perfect each time.
2. Be sure to use the timer. The recipe will call for bringing the ingredients to a boil. Make sure it comes to a complete full boil and then start the timer for one minute. You do not want to over cook or under cook these cookies. Over cooking them will result in crumbly, dry cookies. Under cooking them will give you a runny mess.
3. Let Stand for One Minute: I typically let my cookies in the pot for about one minute before dropping them by spoonful on the wax paper. This gives it a little cooling time and will not drip as much.
4. Shape them for appeal. After dropping them by spoonful on the wax paper, I take a fork which has been dipped in cool water, and press them around the sides to give them a more round appearance and eliminate the round oatmeal edges that tend to spread. Then I press the top lightly to flatten the top without squishing the cookie. Dip the fork in cool water often to keep it from sticking to the cookies.
5. Lift the Wax Paper to loosen. After the No Bake Peanut Butter Oatmeal Cookies have hardened (several hours later), you can remove them from the wax paper more easily, if you list the wax paper off the counter or table top so that they are not stuck. They will easily peel from the wax paper.
6. Store in air tight container. For longer lasting cookies that will not dry out, keep them in an airtight plastic storage container. Keeping them on a plate with plastic wrap is good, but a container that is air tight works better.
The recipe for No Bake Peanut Butter Oatmeal Cookies that I make follows:
1 stick of margarine
2 cups of sugar
½ cup of milk
Combine in a sauce pan, cook ingredients and bring to a boil. Once the margarine is completely melted and the sauce comes to a hard boil, boil it for one minute, stirring occasionally.
Add:
½ cup of peanut butter
One melted, add:
4 tablespoons of cocoa
1 teaspoon of vanilla
Mix well and add
3 cups of 1-minute oatmeal.
Stir well. Let stand and then drop by teaspoons on wax paper. Yields approximately 42 cookies
Enjoy.
Selasa, 25 Juli 2017
Mashed Potatoes Twice - Seasoned Mashed Potato Patties - Holiday Leftover Tips
Seasoned mashed potato patties-
The holidays will be fast upon us very soon. In eager anticipation, take into account flavorful ways to recycle some of my favorite, classic, left over side dishes. With advance planning and preparing you can get organized and enjoy mashed potatoes twice as much for the holidays! Mashed potatoes are much coveted at my house and usually the gravy from my holiday dinner gets consumed before the large decorative bowl of mashed potatoes. I enjoy creating many different things to cook with mashed potatoes. Even a breakfast omelette can have a new spin, if you pan fry mashed potatoes, add lightly scrambled eggs, similar to Spanish tortilla- a potato-egg, spiced, hearty omelette that is delicious when lightly fried, adding fresh herbs and spices. DON'T forget to flip your pan and get a nice omelette, the weight of the potatoes is heavy and you want your omelette to have beautiful form when served on your plate and you want to cook eggs correctly, especially being aware of the girth of your dish when adding weighty potatoes to omelette dishes.
Luckily for me, my family is very fond of potatoes in all shapes and cooking variations!
Here's a fun way to make potatoes do double duty with each dish being just as delicious, yet appealing, prepared and flavored differently.
Take your left-over potatoes, warm and pliable add the following:
3 minced fresh garlic cloves
1 cup finely chopped cilantro, parsley and celery leaves only, no stems.
Note: If left-overs are dry, add a little bit of butter 1/2 teaspoon and a few splashes of milk to bring your potatoes back to a good consistency, not too wet or too dry works best.
In a separate bowl combine:
1/2 teaspoon Cajun spice
1 tablespoon celery salt
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin powder
1/2 tablespoon salt
Mix all of the above dry ingredients in a cup and sift together, spread the mixture, using your hands into the herb-infused mashed potatoes and mold into medium- sized patties; neither too thick or too thin, as you want to lessen cooking time, thus using previously prepared mashed potatoes.
Note: Vary your spice measurements according to the amount of left-over mashed potatoes. At my home, there is usually a lot of left-overs, hence where I derived the above suggested spice measurements, improvise for yourself and alternate according to taste.
In another bowl mix one cup of flour adding the same dry ingredients per above again to flour mixture, set aside.
Pre-heat your cooking oil on medium low.
Take 2 room temperature eggs, or as long as they sit for a few minutes, lightly beating with a fork, season with salt and paprika and Cajun seasoning.
Dip your patties, both sides in flour mixture with one hand; in egg wash with the other hand, or utensil and fry in skillet until a desirable color is reached; lightly flatten your patties if necessary; cook approximately 6-8 minutes and serve with salsa on the side, Moroccan Harissa, or Louisiana Hot Sauce.
These small, flat patties can take the place of any side dish that would call for potatoes.
I enjoy learning from you and from others offering me knowledge continuously!
The holidays will be fast upon us very soon. In eager anticipation, take into account flavorful ways to recycle some of my favorite, classic, left over side dishes. With advance planning and preparing you can get organized and enjoy mashed potatoes twice as much for the holidays! Mashed potatoes are much coveted at my house and usually the gravy from my holiday dinner gets consumed before the large decorative bowl of mashed potatoes. I enjoy creating many different things to cook with mashed potatoes. Even a breakfast omelette can have a new spin, if you pan fry mashed potatoes, add lightly scrambled eggs, similar to Spanish tortilla- a potato-egg, spiced, hearty omelette that is delicious when lightly fried, adding fresh herbs and spices. DON'T forget to flip your pan and get a nice omelette, the weight of the potatoes is heavy and you want your omelette to have beautiful form when served on your plate and you want to cook eggs correctly, especially being aware of the girth of your dish when adding weighty potatoes to omelette dishes.
Luckily for me, my family is very fond of potatoes in all shapes and cooking variations!
Here's a fun way to make potatoes do double duty with each dish being just as delicious, yet appealing, prepared and flavored differently.
Take your left-over potatoes, warm and pliable add the following:
3 minced fresh garlic cloves
1 cup finely chopped cilantro, parsley and celery leaves only, no stems.
Note: If left-overs are dry, add a little bit of butter 1/2 teaspoon and a few splashes of milk to bring your potatoes back to a good consistency, not too wet or too dry works best.
In a separate bowl combine:
1/2 teaspoon Cajun spice
1 tablespoon celery salt
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin powder
1/2 tablespoon salt
Mix all of the above dry ingredients in a cup and sift together, spread the mixture, using your hands into the herb-infused mashed potatoes and mold into medium- sized patties; neither too thick or too thin, as you want to lessen cooking time, thus using previously prepared mashed potatoes.
Note: Vary your spice measurements according to the amount of left-over mashed potatoes. At my home, there is usually a lot of left-overs, hence where I derived the above suggested spice measurements, improvise for yourself and alternate according to taste.
In another bowl mix one cup of flour adding the same dry ingredients per above again to flour mixture, set aside.
Pre-heat your cooking oil on medium low.
Take 2 room temperature eggs, or as long as they sit for a few minutes, lightly beating with a fork, season with salt and paprika and Cajun seasoning.
Dip your patties, both sides in flour mixture with one hand; in egg wash with the other hand, or utensil and fry in skillet until a desirable color is reached; lightly flatten your patties if necessary; cook approximately 6-8 minutes and serve with salsa on the side, Moroccan Harissa, or Louisiana Hot Sauce.
These small, flat patties can take the place of any side dish that would call for potatoes.
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