I have realized that since starting this, potatoes have become a huge staple for dinners. I would say that in looking back on my photos, we have them at least 3 nights a week. In the back of my mind I keep thinking about everything we were taught for so long, potatoes are bad and unhealthy. Yet we are finally starting to realize that it’s not the potato that is bad but how we cook it. They actually have really good qualities to them. They are low in calories and a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid.
What makes a potato “bad” is when we cover them with butter and sour cream or fry them. I no longer eat butter or sour cream so safe there and I only occasionally fry them. However, this blog is not about low calories or losing weight, you will not read about dieting here. This is about loving food and being healthy. I love potatoes and will not conform to the myth that they are unhealthy.
Chorizo and Potato Tacos by Closet Cooking. My first time putting potatoes in tacos before and I was pleasantly surprised. It was so good with the spicy chorizo mixed in it! I went with a Pork chorizo for these. I used white corn tortillas this time, mix it up a little. I want to try the Avocado Salsa Verde at some time but I did not have any Salsa Verde at this time. I topped mine with my staples lettuce, tomatoes, cheddar cheese and coconut sour cream.
Pumpkin Chicolate Chip Pancakes by Mile High Mitts. I normally don’t eat breakfast but for my birthday this year I wanted something yummy. These were just the thing. I didn’t have pre-made oat flour on hand and was being lazy so I didn’t want to make any with my rolled oats so instead I used 1-1 All purpose GF baking flour. It made it thicker than it was suppose to be so I had to add more milk to thin it put. I used coconut milk instead of Almond. Since mine were a thick batter they took longer to cook, otherwise these were perfect. I will definitely make again, this time with the oat flour. Topped with plant butter and maple syrup, 😋. I just ate these with some breakfast sausage. I DO NOT allow my sausage and syrup to touch!
This beauty was my birthday dinner made by my marvelous husband. And it tasted even better than it looked. Two Maine lobster tails grilled on the Traeger, basted with lemon butter. He used my plant butter for this dish too. 😁 Country Crock Plant Butter with Avocado Oil. This was used in making the Twice Baked Potatoes as well. Bake you potatoes for the first time at 400° F for 30-40 minutes. Scoop out the middles making a little boat of the skin. Mix the centers with plant butter, coconut sour cream, salt, pepper, cheddar cheese and chopped chives. After mixing, put back into the boats, top with more cheese, and put back into the oven for another 15-20 minutes until hot through and cheese is melted. Served with steamed asparagus and extra lemon butter for dipping.
Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese by From a Chef’s Kitchen. This is such a good soup! The flavor combinations are fantastic! It says you don’t have to roast the poblanos but I highly recommend it and it is so easy to do. I did not use butter or flour. To thicken, I added a little cornstarch and water at the end. Instead of chicken broth I used some homemade turkey broth I canned after Thanksgiving. For the heavy cream, I used coconut milk. I used cheddar cheese instead of Gouda only because it is the only cheese I know I can have at this time. I think Gouda would have brought it to the next level and I hopefully will be able to try it. I added a little chopped chives on top.
I love having salads for dinner. You always forget how good they are until you make them. 😀 A little spin on a Chef’s Salad minus the egg. Base is Romaine lettuce, topped with cucumbers, tomatoes, broccoli, carrots, ham, turkey, hard salami, peperoncinis, green olives, kalamata olives, and cheddar cheese. Dressed with olive oil and lemon juice.
Crock Pot Beef and Broccoli by Well Plated. I made two separate dishes of this one, one my version and one for the hubs that followed the recipe. They turned out really good. For my version, I used coconut aminos for the soy sauce. For both, I used Jasmin Rice instead of brown. I like Jasmin for my Asian dishes. I forgot the sesame seeds at the end.
