I love potatoes. Potatoes have gotten a bad rap. If they aren't fried, potatoes are a great source of nutrition. A medium potato has no cholesterol, a high level of vitamin C and potassium - AND is only 110 calories. Potatoes are also a terrific source of fiber. So Enjoy! Just don't fry......
Mayo-free Potato Salad
5 LB bag small red or "white" potatoes
5-7 green onions, chopped
Crazy Good Dressing (CGD) or other oil-based dressing
Cut potatoes into larger bite-sized pieces. Put cut potatoes in a large pot and cover with water. Add 1TB salt to water and boil potatoes until they can be pierced with a fork, about 10 minutes. Drain and bring to room temp.
In a large serving bowl, combine potatoes and chopped green onion. Add CGD to taste (about 1/2 to 2/3 cup) and gently mix well. Enjoy!!!
Pre-order my cookbook - due out in November. It is full of recipes, entertaining ideas and gardening tips. A terrific holiday gift!
This is a beautiful dessert that highlights summer fruits.....I love blueberries, however, you can substitute strawberries or blackberries if desired.
1 3/4 cups AP flour
3/4 cups cold butter, cut into pieces
1 TBS sugar
1/3 cup ice-cold water
Put flour, butter and sugar in a food processor and pulse to mix. Slowly add ice-cold water while running processor, until dough comes together. Wrap dough in plastic and put in fridge for 30 minutes or up to 4 hours. NOTE: dough needs about 30-40 minutes to warm up when removed from the fridge.
3 1/2 cups fresh blueberries
1/2 cups sugar
1 TBS corn starch
Juice of 1/2 lemon
Zest of 1 lemon
1 beaten egg
2 TBS sugar for dough topping
Preheat oven to 350 degrees. Remove dough from fridge and place on a lightly floured surface and allow to come to room temp.
Mix all filling ingredients but beaten egg and 2 TBS sugar. Stir until combined. Roll dough out to a 9-10 inch round. Place dough on a parchment lined cookie sheet. Spoon blueberry filling into the middle of the dough, leaving 1 to 1 1/2 inches uncovered dough along edges. Fold dough over the blueberries, pleating dough. Leave center 3-4 inches uncovered. Brush folded dough with beaten egg and sprinkle sugar over egg-brushed dough. Bake Crostata for 35-40 minutes, until dough is golden brown.....NOTE: blueberry juice will "leak" out. Remove from oven, cool. Serve alone or with vanilla ice cream and enjoy!!
My cookbook not only shares terrific recipes and entertaining ideas, but also some easy and effective gardening tips. "Of Course You Can Cook..." will be available in November - just in time for the holidays - - and can be pre-ordered now. Visit puttingontheritts.com for details.
You know how much I like Kale....my Bean and Kale salad is just one example (eat that and lose weight). FYI, Kale is easy to grow - but also inexpensive to purchase, so try this out. Another healthy snack that is super easy to make.
1 bunch kale, washed, dried and ripped into bite-sized pieces
Seasoned salt, garlic salt or plain salt
Preheat oven to 350 degrees. Put kale in a large bowl and pour about 1/4 cup olive oil over Kale and toss to coat. Lay Kale leaves, not touching, on 2 non-stick cookie sheets. Do not crowd leaves or Kale will not crisp. Sprinkle leaves with the type of salt you like. Place cookie sheets on middle to upper racks in oven and cook for about 15 minutes. Kale should be stiff and crisp. If not, switch racks and cook for a few more minutes. Remove from oven when Kale is crisp, cool and enjoy! Guilt-free tasty snack.....
Give your garden personality. Use items you have to enhance the natural beauty the flowers and vegetables provide. Visit puttingontheritts.com for more gardening tips. My book, "Of Course You Can Cook" will be published in time for the holidays and
Birdhouses, old chairs, lighting all add to the appeal of your garden. .
Lights are so beautiful in the garden at night. Well worth the effort.
Birdhouses provide beauty as well as hours of entertainment watching the many different bird "families" that call these houses home.
This tastes better than it looks. Nice, slightly crunchy, spiced up tofu...delicious!
1 block extra firm tofu
Preheat oven to 425 degrees. Drain tofu and wrap in several layers of paper towels. Let sit covered for 30 minutes. Unwrap (towels will be very wet) and discard towels. Re-wrap and let "drain" for another 30 minutes. Unwrap and cut tofu into bite-sized pieces. Lightly brush olive oil on a cookie sheet. Place cut tofu on cookie sheet, drizzle additional olive oil over tofu and generous sprinkle tofu with season salt and cayenne pepper.
Bake tofu for about 30 minutes. Check tofu. It should be lightly brown. If not bake for an additional 5-10 minutes. Remove from oven. Let tofu cool slightly. Take a metal spatula and scrap tofu from cookie sheet. Let cool and enjoy! Really good! NOTE: this is also a great addition to my bean and kale salad.
Just received my first cookbook "pre-order" from a gentleman in Chicago. Thank you! To order, log onto www.puttingontheritts.com - out just in time for the holidays. This will be a wonderful gift.......
A delicious pate that is simple to prepare and impressive to serve. Pair with crusty French bread crackers and thinly sliced onion and watch it disappear! Recipe available in my upcoming cookbook. Log onto www.puttingontheritts.com for details and oth
The first 2 Sunflowers of 2016! Soon there will be an entire field of these beautiful flowers. I'll be selling Sunflowers at the Farmers Market soon. Visit my site for more garden pictures and tips - and recipes. www.puttingontheritts.com Also, you can pre-order my upcoming cookbook as well. Terrific recipes, party and entertaining ideas as well!
'"The most delicious cheesecake I've ever tasted" has been uttered by many who have tried this. I'm not much of a cheesecake fan and I love this! Log onto my site and sign up for access to this and many other recipes. www.puttingontheritts.com
Loves cooking, gardening and creating incredible dishes to share with friends and family.