Hasselback Potatoes


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NO, I don’t mean this blonde Hasselbeck wonder…I’m talking potatoes!!

 

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Ever check out The Kitchn? It’s a fun food/design magazine about home cooking and whatnot. They give tips and clear directions on dishes. Just thought I’d mention it. If you read it thrice daily and are SO OVER my shout out to The Kitchn, apologies. Now on to potatoes…

I don’t eat starchy delicious potatoes as much as I used to, but one here or there is never a travesty, right? This potato is so simple, so pretty, and so fun to make! These were created at Restaurant Hasselbacken in Sweden:

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Hasselback Potatoes  

Makes 1 to 100, your choice

1 potato per person, most any type of spud (If the Underwoods were coming over to our house, that would mean 2+2)

1 TB melted butter/olive oil/coconut oil/fat per potato

Kosher salt & pepper

Toppings (optional): Fresh herbs, veggies, sunflower or flax seeds, cheeses

{supplies: knife, cutting board, bowl, brush, baking pan, oven}

1. Preheat your oven to 425 degrees. Scrub and rinse your potatoes. Pat dry.

2. Using your favorite knife, make downward slices between 1/8 and 1/4-inch thick, making sure not to slice all the way through the potato. Repeat slicing throughout the length of the potato. You can rest it on a large serving spoon to use as a guide, if you’re fretting that you might accidentally slice the potato in half.

3. Melt the butter/oil/fat that you’re using and brush on top of the potato. (Only use half of the liquid.) Sprinkle the top with salt and peppa.

4. Bake at 425 degrees for 30 minutes, and then brush the butter/oil/fat a second time. This 2nd brushing is better because the potato is opened up, and butter gets into the crevices…heaven!

5. Bake for 30 more minutes, and serve piping hot. You can top with cheese (hello, goat), veggies, sunflower seeds, or whatever you like!

 

Happy Thursday! The weekend is so very near…

-Laurel

Day 11: Break the Rules: Sweet Potatoes

Breakfast for Dinner has always been one of my favorite…because it breaks all the rules. Sweet potatoes are kind of the same thing…like dessert for dinner. Yes, it involves brown sugar and sweet potatoes, but you’ll receive 300% of your Vitamin C in just one meal. Let’s get to it.

(Mom, I hope you’re not reading this…although my love for sweet potatoes totally came from your side of the family. Just remember…I used to whine if I had to eat the meat on my plate and NEVER hesitated to eat my veggies.)

Break the Rules: Sweet Potatoes
Okay, so this isn’t really a recipe, but if you want to know how I make ’em, read on!

1 chunky sweet potato (yam, yam, yam), that isn’t too skinny but is as ‘fat’ as you can find
1/2 cup mini marshmallows
1 TB butter
1/2 to 1 tsp of cinnamon
Dash of nutmeg

Step one: Rinse and poke a few fork holes throughout the potato. Microwave on high for 5 minutes. (Don’t judge.)

Step two: Preheat the oven to 350 degrees. Wrap the potato in foil and it in the oven, straight on the middle rack. Bake for 20-ish minutes, or until soft and tender to the (oven mitt-covered) touch. 

Step three: Unwrap, set on a plate, and slice open (half lengthwise). Top with the rest of the ingredients (and maybe some caramel sauce or other rule-breakers).

Eat, you rebel, eat. And, for those of you that live with a guy who’d rather eat a sponge than a sweet potato, enjoy it gloriously. Happy weekend, friends!!
  

Happy eating!
Laurel

~Laurel~

Creamy Non-dairy Potato Soup

I have the best of intentions, really I do.

  1. I narrow down 20 amazing pumpkin recipes to try. I end up making 1, maybe.
  2. I plan to do 4 loads of laundry on my day off. If I’m lucky, I take the baskets to the laundry room…or at least look at the clothes longingly, hoping they’ll wash themselves.
  3. I map out a trail near our house for an hour-long run. Wait, where in the world are my running shoes? I haven’t seen them in weeks.

Sometimes, things don’t go as planned. Okay, most always things don’t go as planned. For the last few fall/winter seasons, I plan on making batch after batch of yummy delicious soups. It has yet to happen. But today is a new day. And, with all that planning, sometimes we’re the most productive when we make no plans or To-Do Lists at all. Today was one of those days.

I made potato soup. Creamy, dreamy, potato soup without a drop of milk or cream. And, since I was home all afternoon/evening, I really took my time with it (AKA Our Crockpot did all of the work.). 6 hours of slow cooking. And I’m pretty sure this is a recipe you can cook overnight or during the day while you’re at work. EASY! Matt is pretty honest with my cooking (everyone needs honesty), but he usually leans on the side of sweet and positive. But he wanted me to specifically type this quote in the blog…”some of the best soup I’ve (he’s) ever had” and “restaurant quality.” Heh, he’s sweet. I just thought it was darn easy and pretty tasty. And no planning was involved, just 2 trips to the store because I forgot chicken stock. Oh, woe is me.

Cozy Potato Soup

Ingredients:1 yellow onion
3 garlic cloves
3 TB butter

6 russet or Idaho potatoes
7 cups reduced sodium chicken stock (or veggie or beef)
1 1/2 TB Trader Joe’s 21 Seasoning Salute
1/4 teaspoon black pepper
1/2 t. sea salt (or to taste)

Utensils:
Slow cooker (medium to large sized)
Wooden spoon
Sautepan
Microwave
Microwave-safe bowl
Step One: Chop the onion and garlic. Cut the potatoes into 1-inch cubes and set aside.

Step Two: Heat the pan on medium-high heat. Add the butter to the pan and coat the pan with the melted butter. Toss in the onions with a pinch of salt; cook for 2 minutes. Then, add the chopped garlic. Stir and let cook until soft and lightly browned, a few minutes. Pour 1-2 cups of the broth into the saute pan and stir around, allowing the broth to pick up all of the small bits at the bottom of the pan.

Step Three: Turn the slow cooker onto high. Transfer the broth mix to the slow cooker. Cover.

Step Four: In a microwave-safe bowl, cook the potatoes on high for 7-10 minutes or until tender to the touch. Transfer 1/2 of the potatoes to a blender (or large bowl and use an immersion blender) and blend potatoes until they become creamy thick mashed potatoes. Transfer the mashed potatoes to the slow cooker.

Step Five: Take the other 1/2 of the cut potatoes and pour into the slow cooker. Add the seasonings and the remaining stock. Stir and salt to taste. Let sit for at least an hour, covered, and serve piping hot.

OPTIONAL TOPPINGS:
chopped chives
garlic powder
shredded cheese
thin zucchini slices
kale chips
sour cream
bacon/fake bacon/sausage
cooked broccoli
tortilla chip crumbles

NOTE: If you don’t have Trader Joe’s 21 Seasoning Salute, just add a medley of your favorite savory spices. Ideas: onion powder, chili powder, basil, oregano, or even smoke flavoring.
  

Happy slurping!
Laurel

~Laurel~

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