Category Archives: Vegetables

(Sweet) Potato Skins

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What better snack could you ask for to go along with your (gluten free) brewskies this St Paddy’s Day?  This recipe is a big improvement on an attempt I made last year.  Lately I’m going back and re-working a lot of my old recipes lately…to include a THIRD version of this pie.  What’s cooking if you can’t keep making it better, right?  Besides, sometimes I feel kind of guilty for letting old recipes die.  There’s so many wonderful things I’ve made like, ONCE and never re-visited because I get so caught up with my almost obsessive desire to come up with “The Next Big Thing.”  Remember this?  Or these?  Or…OMG…THESE????  I’m a horrible person.

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(Sweet) Potato Skins
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Serves: 4
 

Ingredients
  • 2 Large Sweet Potatoes or Yams
  • Olive Oil, for brushing
  • ½ Onion, diced
  • 3 cloves Garlic, minced
  • 1 Bell Pepper, diced
  • ½ pound Ground Beef
  • Salt and Pepper to taste
  • 4 oz Chevre (optional)

Instructions
  1. Slice the potatoes in half lengthwise and brush with oil.
  2. Arrange on a baking sheet and bake at 400 degrees for 30 minutes, until tender.
  3. Meanwhile, heat a pan over medium-high.
  4. Add a little oil and brown the meat. Add the veggies and seasoning and sautee everything until the veggies are tender. Remove from heat.
  5. When the potatoes are done, let cool slightly, then spoon out the insides, leaving a thin layer of potato flesh on the skin.
  6. Fill with meat mixture and top with cheese if desired.
  7. Return to the oven for an additional 10 minutes, until heated through and crisp.

 

Smashed Potatoes

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This is not an original recipe at all but I’ve been seeing one version or another all over Pinterest for a while now and decided to give it a try.  Holy Moly…it’s a little extra work but SO worth it.  YOU GUYS!!  I made a giant batch of these for dinner the other night, and lemme tell ya…sure, they’re good on their own.  But they’re good with ketchup and mayo, too.  They’re good topped with cheese.  They’re good with runny eggs and bacon.  Hell, they’re even good dipped in coffee.  

You see, when you get ‘em all soft and smash em down, then let them crisp up in the oven with a wee bit of oil, they get all crisp around the edges, but still ooey gooey and sweet and soft inside.  The natural sugars of the sweet potato caramelizes ..and you’ve got like…a little sweet potato beignet.

To the Internet Angel who made this viral on Pinterest for all to see…I owe you a little piece of my soul.

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Smashed Potatoes
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Cook time: 
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Serves: 4
 

Ingredients
  • 2 Large Sweet Potatoes or Yams (either works very well)
  • 2 T Olive Oil
  • Salt and Pepper to taste

Instructions
  1. Bring a large pot of water to a rolling boil.
  2. While you’re waiting for the water to boil, slice your potatoes about 1-inch thick.
  3. Add the potatoes to the water and boil for 15 minutes, or until they’re soft (but not mush!).
  4. Remove the potatoes to a greased baking sheet.
  5. With a spoon or the heel of your hand, smash each one down slightly. If they fall apart, just scrunch them back together.
  6. Brush each piece with olive oil and sprinkle with salt and pepper.
  7. Bake at 425 degrees for 15-20 minutes, or until crisp around the edges.

 

Baked Ginger Cilantro Tempura Butternut Squash Fries

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I don’t know about you, but tempura ANYTHING is solid in my book.  It’s like…you know…fried food but somehow a little more classy.  Less Popeye’s and more Boston Market.  Ya know?

So school started up again and I only have my capstone left–then I’ll be a real grown-up with a real Master’s degree!  Isn’t that exciting?  Except we’re moving again and all the BS that goes along with that is…well, BS.  I hate moving.  It hasn’t even been a full year that we’ve been in Colorado–by FAR my favorite place I’ve lived in my 26 years–and already time to bid farewell.  How is that fair?!  Since I graduated high school, the longest I’ve lived in one place was my year in Iraq.  Military life, man…it’s a little rough for this homebody.  Which is why fried foods come in handy.  We’re good friends.

Speaking of fried food, I chose to bake these since I’ve had a few mishaps of late frying things.  It seems that just…you know…THROWING things in a pot of hot oil doesn’t often end well for the skin on my arms and face.  Oops.  I need a deep fryer, like, last week.  Besides, I’ve been capital-L LAZY this winter.  Baking these meant I could dip ‘em, set ‘em, and bake ‘em quickly and watch The Mindy Project while they were in the oven.  Too easy.

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Ginger Cilantro Tempura Butternut Squash Fries
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Serves: 4
 

Ingredients
  • 1 large Butternut Squash
  • 4 Eggs
  • ¾ c Tapioca Starch
  • 1 T Fresh Cilantro, chopped
  • 1 T Fresh Ginger, grated
  • ½ t Salt

Instructions
  1. Cut the squash into “fries,” about 3 inches long and ½ inch thick.
  2. Arrange on a greased baking sheet and bake for 15 minutes at 400 degrees. Remove and let cool.
  3. Make your tempura batter… whisk together the tapioca starch, eggs, and seasonings.
  4. Dip your half-baked squash fries in the batter, then arrange them on the baking sheet once again.
  5. Bake at 400 degrees for 15 minutes longer.

 

Pumpkin Pie Hummus

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There was a time in my life when I could put down some hummus like…well, like by the bucketful.  And…if you promise not to tell anyone…it’s one of those non-Paleo foods that finds its way into my belly every now and then.  There, got me.  If you’re feeling a little rebellious one of these days, try a turkey, bacon, and avocado wrap with hummus on one of these tortillas.  Just…just do it.

So anyway, I had a hankering for some hummus but started wondering how a sweet version would turn out.  After all, this one was awesome, so why not make it a step further?  Capital O-M-G, you guys.  Every breakfast for the last week has been pancakes with this stuff schmeared right on top.  You’re welcome.

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Pumpkin Pie Hummus
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Serves: 8
 

Ingredients
  • 2 c Pumpkin Puree
  • ⅓ c Tahini
  • 1 T Fresh Orange Juice
  • 1 t Cinnamon
  • ¼ t Salt
  • 1 t Pumpkin Pie Spice

Instructions
  1. Toss everything in a food processor.
  2. Pulse until very smooth.

 

Sage Roasted Sausage, Butternut Squash, and Sweet Potatoes

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Really wish I had a better name for this–but it’s a heck of a one-dish meal and so friggin’ easy all I did was throw everything into a pan and let it back while I unpacked the car, showered, and took care of the animals after I came home from the airport.  By the time my tummy was a-rumbling, it was done.  Genius.

5.0 from 1 reviews

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Sage Roasted Sausage, Butternut Squash, and Sweet Potatoes
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Cook time: 
Total time: 

Serves: 4-6
 

Ingredients
  • 2 Medium Butternut Squash
  • 2 Large Sweet Potatoes
  • 4 Large Pork Sausage Links (10 oz each or so)
  • 2 T Olive Oil
  • 1 t Salt
  • 1 t Pepper
  • 1 t Dried Sage
  • ½ t Nutmeg

Instructions
  1. Cube your squash and sweet potatoes into 1 to 1½ inch pieces. No need to peel them. Cut the sausage links into thumb-sized bits.
  2. Mix everything together in a large roasting pan so that the veggies and meat are coated in oil and seasoning. Roast at 375 degrees for 50 minutes, stirring everything around ever 20 mins or so.

Turnip and Sweet Potato Puree

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It’s been a while since I actually put any work into a good side-dish.  I’ll be honest…99.99999% of the time I’ve got either roasted brussels sprouts or sweet potato fries on the side of whatever I’m cooking.  The 21DSD, though, kinda put a damper on the sweet potatoes, so I was desperate for something besides sprouts or salad.

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This was amazing.  Like, I could eat a hot bowl of this for breakfast kind of amazing.  Actually, I did.  See the bowl in the picture?  Ten minutes later it had a couple eggs on top and I was a happy girl.

I added a little sweet potato mostly so I could have an extra boost of carbs after a sprint workout I did, but it added just the right amount of sweetness to offset the bitterness in the turnips without being cloyingly sweet like straight up mashed sweet potatoes.

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INGREDIENTS

**Printable Recipe**

2 Large Turnips

1 c Mashed Sweet Potato

1/4 c Coconut Milk

1 T Dried Chives

1/4 t Garlic Powder

Salt and Pepper to taste

INSTRUCTIONS

Cube your turnips and steam them until soft (10-12 mins).

Toss your steamed turnips, sweet potato, coconut milk, and seasoning into a food processor and whip till smooth and creamy.  You can do it in batches if you like.

Baked Pumpkin Alfredo Casserole

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OK If you haven’t tried this Eggnog Bread yet, stop reading NOW and go make it.  NOW!!!  Aaaaaaaaad if you want a “healthy” dinner, make this.

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I have a thing for pumpkin and pasta.   I dunno, is that weird?  But anyhoo, I had a poor, lonesome spaghetti squash sitting on the table for about 2 weeks and I happened to notice a can of pumpkin and a can of coconut milk in the pantry yesterday…put 2 and 2 together (was it 3?) and BAM!  Baked Pumpkin Alfredo Casserole.  With BACON.  Obviously.

INGREDIENTS

2 T Olive Oil

2 Cloved Garlic, minced

2 Shallots, sliced

1 can Organic Pumpkin Puree

1 can Full Fat Coconut Milk

2 t Dried Sage

1/2 t Marjoram

1/2 t Thyme

Salt and Pepper to taste

1 Spaghetti Squash, baked and innards removed

6 Pastured Eggs

8-10 Thick Slices of Pastured Bacon

INSTRUCTIONS

Brown the garlic and shallots in the olive oil.  Whisk in your pumpkin, coconut milk, sage, marjoram, thyme, salt, and pepper.  Bring to simmer, then cover for 15 minutes over medium-low heat.  Remove from heat and let cool.

Place the spaghetti squash in a large mixing bowl with the sauce and eggs.  Mix well and pour into a greased 2 QT baking dish.  Bake at 400 degrees for 35-45 minutes, until firm to touch and lightly browned.

Remove dish from the oven and arrange the bacon on top as the “crust.”

Bake for an additional 10-15 minutes until bacon is browned and crispy.  Enjoy!

Chimichurri Roasted Purple Potatoes

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When my Paleo Pen Pal sent me a jar of home-made chimichurri, I kinda stared at it for a while…tossed it in the fridge…then just started throwing it on beef for about 6 days in a row.  But it was last night that this stuff saved my ass and became the base of a last-minute Thanksgiving side dish.

Forgive my brevity today…Ross just came home from Boston and my kitchen is full of half-assembled pies.

INGREDIENTS

2 lbs Purple Potatoes

1 c Chimichurri Sauce (Cari didn’t give me her recipe but here’s a good one)

INSTRUCTIONS

Quarter all of the potatoes and toss them in a large bowl with the chumichurri.  When all potatoes are generously coated, pour into a large baking dish.

Bake at 350 degrees for 45 minutes, until the potatoes are tender but delightfully crisp on the outside.

Butternut Squash Chili

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It’s Chili Season, you guys!  

Seriously, it’s cold outside…I feel like a total a-hole saying that when most of my friends and family, to include my husband, are getting buried under hurricanes and blizzards on the East Coast, but whatever.  I can see the snow up on Pikes Peak every morning.  Totally the same thing.

This recipe definitely saved my sanity last week.  I’m going through a busy spell at work and in life in general, so I’ve been getting home kinda late and emotionally drained lately–certainly not the kind of mood that lends itself to making a fancy dinner.  More the kind that lends itself to bottles of wine and tubs of Cool Whip…but that’s beside the point, OK?

I whipped up a big pot of chili last Sunday afternoon, then put it in the fridge and forgot about it because I got really excited about organ meats and made this instead.  Come Monday afternoon, I came home in tears after a long day and probably would have let myself starve except that, ‘lo and behold, there was a giant pot of chili right right in my face as soon as I opened the refrigerator door.  Popped that baby on the stove to re-heat and BAM.  Warm, soothing, comforting, hearty Autumn dinner.  This was pretty much the same story for the next few days.  I’m so cool, I know.  This stuff ages better than Joan Rivers, lemme tell ya what.

**(PS…I’ll have the winners of the giveaway up soon.  You guys gave me some GREAT ideas and I’m having a helluva time picking which ones to try!  

PPS…That bread I had on the side is Captial A-Awesome.  Recipe coming soon!)**

INGREDIENTS

1 lb Ground Beef

1 lb Ground Pork

1 lb Ground Veal

1 Large Butternut Squash, peeled and cubed

1 Onion, chopped

2 Bell Peppers, chopped

28 oz can Diced Tomatoes, drained

2 T Chili Powder

2 t Cumin

2 t Garlic Powder

2 t Cayenne Pepper (optional but awesome)

Salt and Pepper to taste

INSTRUCTIONS

In a large pot, heat a little oil over medium heat and saute your onions and peppers until soft.  Add the ground meats (you can juts use 3 lbs of any ground meat but this combo is a favorite of mine) and stir until lightly browned.

Add the tomatoes, squash, and seasonings.  Stir well to combine, then cover and reduce heat to medium-low.  Allow to cook for at least 2 hours or until the squash is soft.

My cardinal rule of chili is that the longer you let it cook, the better.  Ideally, cook up a pot, refrigerate overnight, and serve the following day!

Pierogi Casserole

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So I’m using Cappello’s again.  Sooo…not 110% Paleo but the only reason is the potato starch in the noodles–depending on your food tolerances and as long as you’re active and healthy, I’d say it’s fine for occasional consumption.  Some schools of Paleo even include regular consumption of formerly forbidden foods like white rice and potatoes, so whatever floats your boat.  Besides, they’re really, really good for all your pasta needs and the fine product of a local small business!  Yay!  And do me a favor and at least keep your hate mail somewhat civil?  I got some nasty emails about my husband’s birthday cake last week and they hurt my feelings, you guys!

Having an Eastern European mother, I love my pierogis.  LOVE THEM.  But I mean, a whole lotta wheat in there so they were one of the many things that haven’t made an appearance in my kitchen for years.  I had some leftover Cappello’s Lasagna noodles, though–not quite enough to make another one of these, but I didn’t want to waste them.  So I went to the Sacred Keeper of All Knowledge for help and Googled, “What to do with leftover lasagna noodles that’s not lasagna.”  Lots of cool ideas, but I found one comment on a Cooks.com forum that mentioned a Pierogi Casserole as a side dish…just noodles layered with buttery mashed potatoes and onions.  Well, I’m not really the side dish type.  I needed a hearty meal for my hearty husband.  So here’s what happened…

Little known fact…I look instantly better through an Instagram Filter…

INGREDIENTS

(Serves 2-4)

2-3 Cappello’s Lasagna Noodles, cut in half

2 Large Sweet Potatoes

2 T Pastured Butter (coconut oil would be fine)

2 lbs Polish Sausage or Kielbasa, chopped and cooked if not cured

1/2 t Salt

1/2 t Pepper

1/2 t Cumin

1/3 c Butter (again, you can use coconut oil as well)

2 Small Red Onions, sliced

Fresh Grated Parmesan Cheese and chopped Fresh Parsley, for garnish (*Optional*)

INSTRUCTIONS

Bake your sweet potatoes, wrapped in foil, for 90 minutes at 425 degrees…you want them mushy!  While still piping hot, toss them into the bowl (skins and all) with the 2 T butter, salt, pepper, and cumin.  Mash well and then puree with an electric mixer.  Fold in your sausage to the potato mixture.

Heat the remaining 1/3 c butter over medium heat.  When it begins to bubble, add the onions, whisking every few minutes until the butter is browned.  Do not let it burn!!  Remove from heat and cool

In a greased 8×8 dish, layer your ingredients.  Place a layer of the potato-meat mixture on the bottom, spreading to the edges.  Top some of the sauteed onions and browned butter.  Place a layer of lasagna noodles on top of that.  Spread another layer of potatoes, then onions and butter, then noodles.  Top with one final layer of potatoes and onions.

Bake at 350 degrees for 35-40 minutes until light brown on top.  Serve sprinkled with Parmesan and fresh parsley, if desired.

Enjoy!