Author Archives: sbp

Grandma’s Make-ahead Mashed Potatoes

Posted in comfort food, entertaining, holiday favorites, Holiday Meals, side dish, vegetarian by


Make-Ahead Mashed Potatoes

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: Makes 12 to 15 servings

 

Ingredients:

15 medium (5 pounds) potatoes peeled and quartered
6-8 ounces cream cheese, room temperature
1 cup  light sour cream
2 teaspoons onion powder
salt and freshly-ground black pepper to taste
2 egg whites slightly beaten (or one whole egg)
2-4 tablespoons butter
1/3 cup chopped chives (optional)

Instructions:

Preparing Make-Ahead Mashed Potatoes:

In a large pot, add cut-up potatoes and just enough cold water until potatoes are covered; bring to a boil.  Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.   Overcooking can cause the potatoes to become gummy.

Remove from heat and immediately drain potatoes thoroughly in a colander.  Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally.  NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume (becoming swollen and watery).  That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.

In the same cooking pan, mash potatoes with a potato masher or potato ricer until there are no lumps.

TIP: NEVER use a blender, electric mixer, or food processor to make mashed potatoes.Gluey or gooey mashed potatoes are caused by vigorous over mashing, When potatoes are boiled, their starch granules swell.  If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste.

Add cream cheese, sour cream, onion powder, salt, pepper, egg whites, and chopped chives (if desired); blend well.

Spray a large casserole dish with vegetable-oil cooking spray. Add potato mixture and dot with butter.

Cool mashed potatoes slightly, cover, and then refrigerate.

The prepared mashed potatoes may be made up to 7 days ahead of time.  If preparing ahead, remove from refrigerator 30 minutes before baking. Place in an ovenproof baking dish if not already stored in this dish.


When ready to heat the potatoes:

Preheat oven to 350 degrees F.

Take potatoes out of the refrigerator 30 minutes before baking.
Bake, loosely covered, 40 minutes or until steaming hot in center.

Crock Pot – Slow Cooker Make-Ahead Mashed Potato Recipe:

Mashed Potatoes in slow cookerYou can use this crock pot/slow cooker version, if you need to free up your oven for other dishes when making my holiday meals.

Take the prepared mashed potatoes out of refrigerator about 3 1/2 hours before serving time.  See Preparing Make-Ahead Mashed Potatoes above.  Place the mashed potatoes in the crock-pot/slow cooker.  Cover and use low heat for approximately 3 hours, stirring once or twice.

When you are ready to serve the mashed potatoes, stir, and then add some additional dollops of butter.

Grandma’s Do-Ahead Thanksgiving Gravy

Posted in entertaining, holiday favorites, Holiday Meals by


So much goes into preparing the Thanksgiving meal, especially when turkey is on the menu.  I always love shortcuts and tips on things you can do the day before to help ease the pressure on the big day.  Grandma Peggy’s Do-ahead Gravy is one of them.  You can prepare this up to three days in advance and then just add the final ingredient, the  pan drippings from the turkey, right before you are ready to serve.

Grandma Peggy’s Do- Ahead Gravy

Yield: about 4 cups

Ingredients:

6 T. flour
6 T. butter
4 cups chicken broth or stock
salt and pepper
Turkey pan drippings (added 15-30 minutes before ready to serve)

Instructions:

In a medium sauce pan, melt butter and whisk in flour. Cook over medium high heat until flour is incorporated and white bubbles begin to form on the top. Cook for 2-3 minutes, stirring constantly.

Gradually add broth, whisking constantly. Stir until gravy is thickened and mixture boils. Remove from the heat and season with salt and pepper. Cool and refrigerate for up to three days.

To serve:

On Thanksgiving day, heat the gravy. When turkey is done, pour off drippings into a jar or fat separator. Skim or spoon off all the fat and stir the drippings into the gravy.

Thanksgiving Planning

Posted in advice, holiday favorites, Holiday Meals by

How much per person?

These are approximate amounts. For young children, cut amounts in half.

Turkey ½-3/4 pound of meat*
Stuffing: ½ cup to ¾ cup
Gravy: 1/3 cup (2 1/2 ounces)
Cranberry Sauce ¼ -1/2 cup (2-4 ounces)
Potatoes ½-3/4 cup
Vegetables ½-3/4 cup
Pie/Dessert 1 ½ pieces

Per Person                                                        for Eight People     for Ten People    for 12 People

Turkey ½-3/4 pound of meat*                       10-16 lb. bird        12-16 lb. bird        18-20 lb. bird

Stuffing: ½ cup to ¾ cup                                        4-6 cups            5-7 cups               6-9 cups

Gravy: 1/3 cup (2 1/2 ounces)                                       20 oz                     25 oz                    30 oz

Cranberry Sauce ¼ -1/2 cup (2-4 ounces)         2-4 cups               2 1/2-5 cups          3-6 cups

Potatoes ½-3/4 cup                                                      4-6 cups           5- 8 cups                 6-9 cups

Vegetables ½-3/4 cup                                                   4-6 cups          5-8 cups                 6-9 cups

Pie/Dessert 1 piece                                                         1 pie                   2 pies                        2 pies

* keep in mind that the smaller the bird, the smaller meat-to-bone ratio so you might want to get up to 2 lbs./person for smaller gatherings.  The larger the bird, the more you will have for leftovers.

Advice thanks to the Butterball hotline 800-288-8372

Savory Sweet Potato Fries

Posted in entertaining, side dish, SP friendly, vegan, vegetarian by

img_7430Savory Sweet Potato Fries

Yield: 4 servings

 

Ingredients

2 sweet potatoes
2 tablespoons olive oil
2 cloves garlic
¼ tsp hot pepper flakes
2 ½ Tablespoons fresh thyme (rough chopped)

 

Instructions

1. Preheat the oven to 450 degrees.
2. Wash and prepare the fresh ingredients:
– Cut the sweet potatoes in 3rds and then cut each “wheel” in 8ths to make wedges
– Peel and finely chop the garlic cloves.
– Chop the fresh thyme.
3. Prepare the Fries:
– Place all the ingredients in a bowl and toss to coat the potatoes.
– Place the potato wedges on a Teflon coated jelly roll pan (or lightly greased cookie sheet) and spread in one layer on the pan.
4.Cook the Fries:
Cook for 20 -25 minutes on until nicely browned turning once with a spatula after about 10 minutes.  Serve hot or at room temperature. Enjoy!

Zucchini Rice

Posted in gluten free, low-carb, SP friendly, Standard Process Friendly, vegan by

There’s a new healthy rice substitute that is SP friendly*. With just a few simple ingredients and little effort to prepare, our zucchini rice recipe is the side dish you’re going to be making all summer long. 

MAKES 4 SIDE-DISH SERVINGS
START TO FINISH: 35 MINUTES

INGREDIENTS
4 zucchini, ends trimmed
2 teaspoons salt
1 tablespoon olive oil
1 sweet onion, finely chopped
1 garlic clove, minced
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper

DIRECTIONS
1. Grate the zucchini on the coarse side of a box grater. Squeeze the grated zucchini with your hands and drain off the excess liquid.
2. Add the salt to the zucchini and toss to combine. Transfer to a strainer and drain, squeezing occasionally, for 15 to 20 minutes.
3. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.
4. Add the garlic and zucchini to the pan, and cook until fragrant, 1 to 2 minutes. Stir in the cheese until combined, and season with salt and pepper.
5. Serve immediately, warm.

* SP = Standard Process Purification Program

Summer Vegetables

Posted in AP's Favorites, cut calories, low-carb, Moni's Favorite, side dish, Uncategorized, vegan, vegetarian, weight loss ideas by

My daughter and I started a SP cleanse once together that required us to refrain from grains, dairy, nuts, meat or fish during the purification process.  We were getting bored with simply raw or steamed vegetables and fruit along with our SP Shakes.

Here is a yummy side dish we stumbled upon via Blue Apron, that is both full of flavor and guilt-free too.

DFTSI Summer Vegetables _6392Summer Vegetables

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 2

DFTSI Summer Vegetables _6367

Ingredients

  • 6 ounces of cherry tomatoes
  • 6 ounces of summer beans
  • 2 cloves garlic
  • 1 tablespoon of olive oil
  • sea salt and pepper

DFTSI Summer Vegetables _6368

1.  Prepare the ingredients:

Wash and dry the fresh produce.  Snap off and discard the bean stems; cut into 2-inch pieces.  Half the tomatoes. Peel and mince the garlic.

 DFTSI Summer Vegetables _6372
2. Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beans; season lightly with sea salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off.

DFTSI Summer Vegetables _6373

Add the tomatoes and garlic; add a little bit more of sea salt and pepper if needed. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Enjoy!

DFTSI Summer Vegetables _6392

Apricots with Basil, Goat Cheese, & Almonds

Posted in appetizer, entertaining, Snacks by

apricots-cheese-su-xIngredients

4 ounces fresh goat cheese such as Laura Chenel, at room temperature

About 2 tsp. milk

2 tablespoons finely chopped fresh basil

40 dried apricots

40 almonds, preferably Marcona 

2 teaspoons honey

Preparation

1. Mix together cheese, 2 tsp. milk, and basil with a wooden spoon until spreadable. Thin with more milk if necessary.

2. Spread a heaping 1/4 tsp. cheese on each apricot and top each with an almond. Drizzle with honey.

Psst!  You can make this healthy appetizer up to one day ahead.  Refrigerate and then bring to room temperature (30-60 minutes before serving). Drizzle with honey  just before serving.

Easy Bruschetta

Posted in appetizer, entertaining, vegetarian by

IMG_3385

Bruschetta is and italian antipasto  that boasts a  mixture of chopped tomatoes, balsamic, basil, and garlic, spooned over olive oil brushed slices of toasted baguette or rustic bread. It’s like summer on toast!

You can  prepare the topping  and toast the baguette slices ahead of time if needed. Then you can assemble right before serving.

Easy Bruschetta 

Prep time: 15 minutes
Cook Time: 20 minutes
Yield: Makes 24 small slices (serves 6-10 as an appetizer)

Ingredients

  • 2 pints of cherry tomatoes (I like to use 1 red and 1 yellow)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, thinly sliced* or chopped
  • 1 teaspoon kosher salt, more or less to taste
  • 1/2 teaspoon freshly ground black pepper, more or less to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup olive oil (plus a little more for brushing the toast)

Instructions

1. Preheat oven to 450°F.

2. Prepare the topping: Finely chop the cherry tomatoes (in 6 pieces) and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Set aside to marinate.

3. Prepare the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil with a pastry brush and place on a baking sheet or roasting pan.  Sprinkle with a little kosher salt.  Place in the oven on the top rack and toast for 5-6 minutes. Check for doneness and if needed, toast for 1-2 minutes more until lightly browned and slightly crunchy.  Allow the toast to cool.

4.  Assemble the bruschetta:  Place a small spoonful of topping on toasted bread and place on a serving platter. These can be made up to 30 minutes before serving and still be crunchy due to the toasting with olive oil.

You can also serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own.

Psst!   Trader Joe’s offers Bruschetta Sauce in a plastic carton in the refrigerator section and is a great substitute for making your own tomato bruschetta mixture when you are in a hurry.

 

Italian Marinated Chicken

Posted in AP's Favorites, bbq, chicken, main meal by
This moist and delicious chicken is marinated in yummy Italian flavors and is perfect for both grilling on the BBQ or pan roasting on the stove.
IMG_3728

ITALIAN MARINATED CHICKEN 

PREP TIME: 10 mins
COOK TIME: 10 mins
TOTAL TIME: 20 mins
SERVES: 4

INGREDIENTS

  • 1.5 lb. (around 6 pieces) chicken thigh fillets, skinless and boneless
  • 4 1/2 Tbsp. grapefruit balsamic vinegar  (I like 41 Olive)*
  • 2 cloves garlic
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dijon mustard
  • 1 tsp salt
  • Black pepper
  • 2½ tsp mixed Italian dried herbs (either a packet mix or mix herbs like basil, parsley, oregano, rosemary and thyme)
  • 1 tsp dried red chili flakes (optional)

INSTRUCTIONS

  • Place all ingredients except for the chicken, in a small jar and shake well to combine.
  • Put the chicken in a ziplock bag and add the Dressing Marinade. Massage / mix to coat the chicken. Set aside to marinate for at least 20 minutes. Ideally it should marinate for 3 hours or overnight.
  • Grill/BBQ Method: You shouldn’t need any oil, but if you are concerned, brush your grill with oil. Heat the grill on medium high and cook the chicken for around 3 to 4 minutes on each side.
  • Stove Method:  Preheat ½ tbsp oil in a large non stick fry pan over medium high heat. Add the chicken and cook each side for around 4 to 5 minutes, or until dark golden brown and cooked through.
  • When the chicken is cooked, remove it from the grill/fry pan onto a plate, loosely cover with foil and set aside for 10 minutes.
  • Serve the chicken with your favorite tossed salad and toasted bread.
* You can substitute with chardonnay or apple cider vinegar, or even lemon juice if you prefer.

Note: This can be made with breast fillets too, but just be careful with the cooking time as you don’t want to overcook it.

 

Grilled Artichoke Frittata Squares

Posted in appetizer, breakfast, brunch, vegetarian by

Grilled Artichoke Frittata Squares

Yield:   16 frittata squares
Cook Time:   35-40 minutes
These tasty protein-rich appetizers are delicious served fresh and hot from the oven but are also great served cooled, or after having chilled in the fridge. They also make a great on-the-go quick breakfast treat for those rushed mornings when made the night before.

Ingredients

  • 1 12 oz. jar Trade Joe’s grilled marinated artichoke hearts, chopped (approx. 1 cup) -Don’t forget to reserve the liquid
  • 3-4 green onions, diced
  • 1 garlic clove, minced
  • 4 eggs
  • 8 crispy crackers, (I like Ritz toasted original crackers) crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/4 cups of your favorite cheese, shredded (I use sharp cheddar cheese – approximately 8 oz.)
  • 2 tablespoons chopped fresh Italian parsley plus a sprig for garnish

Directions

Preheat over to 350 degrees.  Pour 1/4 cup of artichoke marinade into a skillet and set aside. Chop artichoke hearts into roughly 1/2-inch-sized pieces and set aside. Heat marinade in skillet and add onions and garlic. Sauté until onions are tender (about 3-4 minutes). Remove from heat.

In a large mixing bowl, whisk eggs until thoroughly beaten. Add crumbled crackers, salt and pepper, cheese, parsley, artichoke mixture and stir to combine.  Pour mixture into a 8×8-inch baking pan prepared with nonstick cooking spray). Bake at 350 degrees for 35-40 minutes or until set and very slightly browned on top. Allow to cool in pan, then cut into 16 bite-size squares.