Posts filed under 'gluten free'

Frugal Yogurt — what is the cost ?

After posting the last 2 ways of doing yogurt at home, I was faced with a few questions from my friends and family who are just beginning to think more “Homemade” or frugally.

“Well, exactly how much money do you save doing it yourself, fishie? Because it sure seems like a lot more work.”

buttonThis is soooo NOT work

buttonno little plastic containers in my trash, oh yeah!

buttonI save LOTS of money! Let me break it down for you….

Using your crockpot, let’s compare dry milk vs whole milk vs store bought. Got that? There will be 3 columns…

CROCKPOT Yogurt                      dry milk    whole milk      store bought

starter yogurt                              1.80          1.80                      -

powdered milk @1.00/cup          3.67             -                        -

1/2 gallon water .85                     .43              -                       -

crockpot electricity .02/hr           .13              .13                     -

milk                                              -              2.75                     -

total                                           6.03            4.68                   $12.00*

ok, now check this out…. 2  qts of homemade yogurt = 16 4oz storebought servings

Activia on sale in my area is $3.00* for 4 little 4 oz. cups = .75 cents Each

dry milk is .38 cents your first batch and by saving a 1/2 cup starter is only 26.5 cents each batch thereafter

whole milk  is .28 cents your first batch and by saving  a 1/2 cup starter is only .18 cents!!! each batch thereafter.

no plastic cups, 20 minutes of my time in the kitchen and I save money?!?! Yep, I am all over it! The best part is you get to play with all the funky flavors yourself AND show the children the latest science project all at the same time — how could life get any more fun than this!? Nothing artificial, NO waste, NO hassle = absolutely worth it!

oh and i almost forgot… it tastes great and it is good for you!


Add comment November 17, 2008

Yogurt at home - frugal style, take #2 (oven)

Yes, you can make yogurt at home in your oven!!

2 Qts Reconstituted Nonfat Dry Milk (7 2/3c water plus 2 2/3c Dry Milk)  OR 1/2 GALLON of MILK

1 additional Cup Dry Milk — if using milk, only 1/2 cup is needed for thick yogurt.

4oz. Good Yogurt (just make sure it has the acidophilus and other good bacteria in it) I wanted one without any other added stuff.

optional: Organic Raspberry or other flavored jam

Big Warm Snuggly Bath Towel

a 2-4qt saucepan/stockpot or dutch oven with a cover

First things first… If using powdered milk, reconstitute the powdered milk and add the extra 1 cup. Mix this very very well…seriously, no lumps wanted.
You will want to pour this into a saucepan or pot on your stovetop on low and heat to a nice little temp of about180 degrees. Remove from the heat and let it cool down to approximately 110-115 degrees.

After it has cooled to the perfect temp. simply remove 2 cups of the warmish milk and whisk in your 1/2 cup of yogurt (containing the live active cultures) gently pour back into the pot of warm milk, cover and wrap in the big bath towl and place in into your already 100 degree oven (the temp can vary a bit from 90- 115 degrees)

Let it rest for 6-8 hours.(the longer it rests at that temp the more sour/tart it will become, but it will also get a bit thicker.

After 6-8 hours, do the spoon test — YUM!!  ***if your yogurt is a bit thin, you can drain the yogurt by following one of the suggestions below (sour cream) OR add an envelope of unflavored gelatin to the mix when you add your 1/2 cup yogurt.***

Smile proudly and offer some of the thick creamy yogurt to your skeptical spouse aka guinea pig (cuz you dont dare do dairy) Offer to add Raspberry Jam to flavor and sweeten to his liking. Watch his face light up.

Serve at breakfast adding any and all jam flavors requested, cuz it’s fun and easy and you know your guppies will enjoy it.

Chill the remainder covered, in the refrigerator. Your yogurt will last 7-10 days. Don’t forget to save 1/2 cup as a starter to make a new batch next weekend.

More ideas and uses for your yogurt

If you would like to make sour cream from this yogurt, simply strain through a coffee filter. The remaining cream is sour cream.

If you would like to go even thicker for cream cheese, line a colander with a clean, damp piece of cloth (I use some of those traditional dish towels for this) Pour the yogurt into the cloth and allow it to drain overnight in the fridge. In the morning, the solids will be like a yogurt type of cheese that can be used as cream cheese in many recipes… like cheesecake!


1 comment November 11, 2008

Make yogurt at home - frugal style, take #1(crockpot)

A friend of mine recently discovered an overabundance of powdered milk in her pantry.

So, what does a person do with too much of a good thing? Well, this beloved friend of mine starts calling around, first to see who she can bless with some and secondly, to see if anyone has advice on what to do with it. She mentioned yogurt. OH YUM, GUTBUGS!! I was hooked!! I was all over this!! I was totally excited and anxious to see if I could do it! (fishie loves a good challenge)

Funniest thing, after dreaming about this for a whole day. I awoke the next day wondering not only if it could be done, but could it be done in the crockpot ? I don’t have one of these amazingly inexpensive do-dads yet, and probably never will. And since I found that the crockpot only costs 2 cents per hour to run, I figured why not!?! So, after finding myself a good cup of tea, I was making my morning rounds visiting my FAVORITE websites - first stop - CROCKPOT365. You will never guess what I was greeted with…. You got it! Making Yogurt in your Crockpot ~ WOOT ~ Praise God! And Thank YOU, Stephanie!

So…. the next thing I knew, I was making plans to convert that recipe to use Powdered Milk.

And this is what we came up with …  Now if you have Regular Milk and not powdered, I would definitely recommend visiting Stephanie at Crockpot 365 and using her delicious yogurt recipe. She Rocks! She and I should be the bestest friends ever, just by default because we both LOVE our crockpots.

Anyway, Here are the ingredients and my timeline:

2 Qts Reconstituted Nonfat Dry Milk (7 2/3c water plus 2 2/3c Dry Milk)

1 additional Cup Dry Milk

4oz. Good Yogurt (just make sure it has the acidophilus and other good bacteria in it) I wanted one without any other added stuff.

optional: Organic Raspberry or other flavored jam

Big Warm Snuggly Bath Towel

1 6qt. Crockpot

_______________________________________________

3:30pm… Make Milk — I used distilled water (just cuz that is what we drink ’round ‘ere) 7 & 2/3 cups distilled water Plus 2 & 2/3 c. Dry Milk plus 1 extra cup to make it thicker or more rich for yogurt = 3 & 2/3c. dry milk total. Replace the lid on the water jug and do the Kitchen Hula Dance with your daughter while you shake the jug to mix it well. Let your daughter take a turn while praying the top does not come off. Quickly Place it in fridge to avoid such disaster.

5:20pm Take dinner out of the crockpot, Wash the crockpot and Rinse it well. (oops, so much for thinking ahead)

5:30pm or 2 hours later… Pour the contents of the Kitchen Hula Dance Jug (reconstituted dry milk) into the crockpot, Cover, Plug in and Set to low for 2 & 1/2 hours. Eat dinner and chase the children around the house - get the guppies ready for bed.

8:00 pm or 2 & 1/2hours later… Unplug the Crockpot and chase the guppies upstairs.

11:00 pm or 3 hours later…. Take out 2c. of warm milk and Add 1/2 c. of a yummy plain organic yogurt (I sprung for the $1.80 6 oz Greek Yogurt - it is a bit thicker - almost like sour cream- this one is honey flavored…gosh, hope that is ok… but I KNOW it has all the good gutbugs I want in it) Mix really well and pour back into the crockpot. Replace the lid and wrap your crockpot up in a big thick bath towel and kiss it goodnight. Leave it unplugged and all alone in the dark….do not peek, even at 4 am when you are so tempted. Just like us, it needs 8 hours of sleep to function properly.

7:00 am or 8 hours later… carefully open the towel and the crockpot and gently give it the spoon test. Smells like yogurt, YUM…but it is kind of runny**please see notes below. More like a yogurt drink. Cover and place in fridge for guinea pig (chef hubby) to try tonight, cuz you just don’t dare do dairy. Give yourself a big smile, because if nothing else… we can blend fruit in it and freeze it for frozen yogurt– MMMmmmmmm!

Chill the yogurt covered, in the refrigerator. Your yogurt will last 7-10 days. Don’t forget to save 1/2 cup as a starter to make a new batch next weekend.

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**On the second try of making yogurt in the crockpot — I added 1 envelope of unflavored gelatin to the 2c. warm milk just before whisking in the 1/2 cup yogurt and it worked amazingly well to thicken the yogurt !!


1 comment November 3, 2008

Acidophilus and You- who is Acidophilus?

Since the little article we did yesterday about taking one’s life back, we thought it might be fun to do a few little “mini-series” on things you can do to make it happen for you and your family in a healthyfishies kinda way.

I thought a good place to start would be with something that is very near and dear to my heart…. Acidophilus, from the family of Probiotics or gutbugs, as I so lovingly address them.

Personally, I ADORE yogurt, kefir, saurkraut, kombucha or any of those little delicious foods containing these amazing gutbugs. I have a long historic love affair with them, they basically assisted to save my life. As some of you dear readers may know, fishie has Crohn’s disease. After a bout with a hospital stay, loads of antibiotics and tons of drugs… my gut was better, but still messed up. That is, until a friend introduced me to the world of PROBIOTICS - my new best non-medication medicine. Oh baby, I can not tell you what these gutbugs did for me!! Of course, being unable to do the dairy thing, I found goat milk to make my own kefir and I also found soy yogurt as well as another beautiful drink called Kombucha Tea. I was on my way to being able to live life again…. my first step in TAKING IT BACK!

So, anyway… What is Acidophilus (gutbugs) anyway? And why do we healthyfishies need it?

GOOD AND GOOD FOR YOU

Before I tell you how to make your own healthy gutbugs (Acidophilus, probiotics or lactobacilli) let me share a few of the main health-related reasons for eating this lovely ancient Middle Eastern delicacy. It all begins with tiny little organisms that convert milk to yogurt or kefir:  lactobacillus acidophilus bacteria. These wonderful little things set up a living factory or environment in your digestive system and produce B vitamins; which help combat nervous disorders, mental and physical fatigue, anemia, skin rashes, and even can assist your body in repairing your gut among other things… these gutbugs are amazing!!

Basically, acidophilus is used to describe a number of bacteria which help in human digestion. These bacteria include L. acidophilus, L. casei, L. bulgaricus, among others. These acidophilus thrive — and make yogurt or Kefir — by converting milk sugar (lactose) to lactic acid . . . and this end product produces yet another of yogurt’s amazing health benefits: The toxic bacteria that cause intestinal gas and other gross things, cannot survive in an environment containing significant amounts of lactic acid.  This effect of acidophilus— creating good vitamins to repair and protect all while eliminating bad bacteria — is especially helpful after someone has taken antibiotics. The germ-killing medicines may successfully combat an unwanted disease, but they also tend to wipe out the body’s supply of internal acidophilus and leave the treated patient susceptible to B-deficiency and other issues. Therefore, we should consider acidophilus an important health-restoring food.

Acidophilus can help protect the body against harmful bacteria, parasites and other organisms. As it breaks down, it releases things that create a toxic environment for unhealthy creatures in the body, helping to drive them out. It also plays an important role in digestion, helping to produce a number of chemicals which aid in the digestion process.

Many different people groups look to acidophilus for a wide range of health benefits. In addition to basic digestive assistance, acidophilus is found to help bolster the immune system as a whole. It is also awesome to help provide some relief from intestinal problems (like Crohn’s and others). Also, The fungal infection of Candida albicans, more commonly referred to as a yeast infection has also been found to be controlled by acidophilus.

Because antibiotics kill the good gutbugs called probiotics, such as acidophilus, as well as harmful bacteria, it is a very good idea and a tasty way to replace the good gutbugs in your life!

bon apetit!

I will be adding more to the acidophilus mini-series very soon… like recipes for making yogurt, kefir, saurkraut and yes even Kombucha Tea.

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1 comment October 30, 2008

gluten Free Poppyseed Dressing

Wednesday, 10 September 2008 05:15
Gluten Free Poppyseed Dressing

1 cup olive or grapeseed oil
1/3 cup apple cider vinegar or red wine vinegar
1/3 cup honey–can use sugar instead
1 teaspoon dry mustard
1 Tablespoon poppyseeds
1 Tablespoon diced shallots (optional)

Add ingrediants to shaker. Shake very well. Refrigerate overnight. Before using… take out in plenty of time before serving to allow honey to mix well.

Please feel free to experiment with the measurements to your own taste. :-) for example, I like mine with red onions and extra mustard

enjoy! I love this dressing on a romaine and spinach salad with strawberries and candied walnuts. Also on a romaine salad with chicken breast and mandarin oranges - yum.

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Add comment October 13, 2008

GF Pumpkin Bars

Gluten Free Pumpkin Bars

These gluten free pumpkin bars are moist, chewy and absolutely delicious!

Check it out, they even freeze well.

2 large Organic eggs or equivalent egg substitute
1/3 cup extra light olive oil or vegetable oil or grapeseed oil
1 cup light brown sugar, packed
1 cup Organic pumpkin puree (or use the Organic Canned Pumpkin Pie Mix and just add the cinnamon**)
2 teaspoons vanilla extract
1 3/4 cups Pamela’s Ultimate Baking Mix - or use Fishies Fake Pamela Mix *see other recipes at Healthyfishies
1 teaspoon cinnamon
1/2 teaspoon Pumpkin Pie Spice** (or about a 1/8 - 1/4 teaspoon each of nutmeg, cloves, allspice, ginger)
1/3 cup finely chopped walnuts or pecans (optional)

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan.

Beat the eggs; add the oil and beat to combine. Add the brown sugar and mix until smooth. Add the pumpkin and vanilla, beat until well mixed. Add the baking mix and spices; and mix just until the batter is smooth. Add in the nuts (optional) and stir by hand to combine.
Pour the batter into the baking pan and spread evenly. Bake for about 20 to 25 minutes or until the bars are firm and a wooden pick inserted into the center emerges clean.
Cool on a wire rack. Frost when cool.

Brown Sugar Frosting
4 tablespoons butter or margarine
1/4 cup packed brown sugar (light is nice)
1/4-1/2 teaspoon cinnamon- i like cinnamon :)
1 1/2 teaspoon vanilla extract
2 cups powdered sugar, as needed

Combine the butter and brown sugar in a small saucepan. Heat on medium heat, stirring constantly. When the mixture is smooth and begins to bubble, remove the pan from heat and allow it to cool slightly.
Pour the mixture into a mixing bowl. Add the vanilla and spices, and beat until well mixed. Add the powdered sugar, a little at a time and beat until smooth; add more sugar as needed to thicken the frosting.
Frost, makes 15 to 18 bars.

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Add comment October 11, 2008

MMMM Stew!

MMmmmm STEW


Simple Stew and Biscuits by fishie

This has got to be one of my absolute Favorite Fall recipes. I don’t even know if I can really call it a recipe per se’ as I typically make it different every time - LOL

Anyway, give it a whirl beloved, and let me know what you think.

1 lb. Stew Meat (beef, venison, whatever you like… some people think it is the grade of beef that makes the difference, I think it is the amount of veggies - LOL) If you wish to use Ribeye or Sirloin.. these are choice. :)
Now best beloved, if you wish to use venison meat, I will include a few tips for you with a * got it?

ok…

Now, first thing you absolutely MUST have is a cast iron Dutch Oven. This is fishie’s bestest pot in da house just because I LOVE a one pot meal and cast iron is da bomb!! This pot is so versatile. It can be used anywhere… not only on the stove top, but can be used in the oven or directly in the hot coals of a campfire.

so…

Let’s begin shall we? Place your dutch oven on your heating source and add the oil.
First we need a nice 1/8 cup olive oil and 1/8 cup of grapeseed oil. The reason I mix the two is because I like to tone down the olive oil flavor and grapeseed oil adds a tremendous amount of antioxidants and vitamin E. Of course you are welcome to use whatever favorite you wish.
Then toss in your beef chunks, I prefer the REAL beef of a grassfed animal or a good organic beef… now if you are using Venison* make sure you add 3-5 strips of raw bacon (cut into chunks) it is easy to cut your bacon if it is frozen, just cut crosswise. Approximately, 1 cup.
You will want to add a splash of sea salt and a nice healthy pinch of pepper. Make sure you sear the meat on at least 2 edges…be careful beloved that you don’t burn yourself, this is very hot, but essential in bringing out the flavors of the meat.

As soon as it is seared gently turn down the heat if you are using the stovetop to low. Now for the aromatics (all organic or garden fresh mind you darling) Add 1 roughly diced red onion or any other onion you desire, 4 nicely chopped stalks celery and 4 thinly sliced garlic cloves. MMmmm, this is the part I absolutely LOVE…. Saute’ gently — once the onions begin to lose the redness, or your onion turns opaque, you may add a lovely cup of red wine - preferably a burgundy and continue to let it simmer with an added cup of water. I typically will simmer until it has reduced the liquid to almost nothing just because I love the smell and adore the nice “sauce” it makes.
At this point I add my veggies (organic or garden fresh preferred) ….
You can choose anything you wish from these veggies…. roughly diced parsnips, chunked carrots, I like to use red or gold potatoes with the skins on cut into chunks of about 2″ or so… you can also add snap peas, diced tomatoes, diced squash, sweet potatoes, and/ or rutabagas.  Now beloved if you are using Venison* please add a few diced tomatoes to the mix to calm the beast a bit - LOL.
Add water to the pot to just about the bottom of the top veggies. Hope that made perfect sense. I would bring this back to a simmer if using stove top before I cover it and pop it into a 325 degree oven. Bake it off for about 1 1/2 - 2hours checking ever so often to assess the amount of liquid — i prefer to bake mine until it is slightly thick, that way I dont have to thicken it :)
If you prefer yours a little thinner stew add water as necessary to make it the way you like it.

Be Free to experiment, you cant go wrong! As long as the meat and potatoes are done, you have a nice stew! :) Season with sea salt and pepper to taste - IF needed.

Biscuits:
2 cups flour
1 T. baking powder
1/4 teas. baking soda
1 stick of butter
dash of sea salt

cut butter into flour mix. Add 1 cup of buttermilk or 1 cup milk plus 1 T apple cider vinegar.
Mix well and drop onto cookie sheet and bake at 375 degrees for 15- 20 minutes or until the bottoms are lightly browned.

Sometimes I will add a handful of shredded cheddar cheese to the wet mix and 1 T. garlic salt.

Now beloved if you a gluten free doll, feel free to substitute a nice yummy cornbread, it is lovely with the stew as well. :-) Or come to Healthyfishies and grab my pancake/biscuit recipe *winks*

If you happen to be a dairy free darling, the above Biscuit recipe works with Soy milk, but eliminate the baking soda and substitute a stick of Promise (transfat free) for the butter or 1/3 cup olive oil.

Bon Apetit!

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Add comment October 10, 2008

gluten free recipes for all

Gluten Free Pumpkin Spice Bars

These gluten free pumpkin bars are moist, chewy and absolutely delicious! Check it out, they even freeze well.

2 large Organic eggs
1/3 cup extra light olive oil or vegetable oil
1 cup light brown sugar, packed
1 cup Organic pumpkin puree (or use the Organic Canned Pumpkin Pie Mix and just add the cinnamon**)
2 teaspoons vanilla extract
1 3/4 cups Pamela’s Ultimate Baking Mix - or use some other Mix *see other recipes at Healthyfishies
1 teaspoon cinnamon
1/2 teaspoon Pumpkin Pie Spice** (or about a 1/8 - 1/4 teaspoon each of nutmeg, cloves, allspice, ginger)
1/3 cup finely chopped walnuts or pecans (optional)

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan.

Beat the eggs; add the oil and beat to combine. Add the brown sugar and mix until smooth. Add the pumpkin and vanilla, beat until well mixed. Add the baking mix and spices; and mix just until the batter is smooth. Add in the nuts (optional) and stir by hand to combine.
Pour the batter into the baking pan and spread evenly. Bake for about 20 to 25 minutes or until the bars are firm and a wooden pick inserted into the center emerges clean.
Cool on a wire rack. Frost when cool.

Brown Sugar Frosting
4 tablespoons butter or margarine
1/4 cup packed brown sugar (light is nice)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
2 cups powdered sugar, as needed

Combine the butter and brown sugar in a small saucepan. Heat on medium heat, stirring constantly. When the mixture is smooth and begins to bubble, remove the pan from heat and allow it to cool slightly.
Pour the mixture into a mixing bowl. Add the vanilla and spices, and beat until well mixed. Add the powdered sugar, a little at a time and beat until smooth; add more sugar as needed to thicken the frosting.
Frost, makes 15 to 18 bars.

*******************************************

Gluten free poppyseed dressing

1 cup olive or grapeseed oil
1/3 cup apple cider vinegar or red wine vinegar
1/3 cup honey–can use sugar instead
1 teaspoon dry mustard
1 Tablespoon poppyseeds
1 Tablespoon diced shallots (optional)

Add ingrediants to shaker. Shake very well. Refrigerate overnight. Before using… take out in plenty of time before serving to allow honey to mix well.

Please feel free to experiment with the measurements to your own taste. :-) for example, I like mine with red onions and extra mustard

enjoy! I love this dressing on a romaine and spinach salad with strawberries and candied walnuts. Also on a romaine salad with chicken breast and mandarin oranges - yum.

Feel free to stop by Healthyfishies for more free information like this :-)


Add comment October 10, 2008

Breakfast Anyone?

Breakfast Anyone?

The funniest things can happen when you allow your 4 year old son to choose the breakfast for the day. I do allow them to make decisions every once in awhile ;-) Anyway, on this particular morning his request was pizza, my response… “UGH? Pizza?!” His reply was even cuter than the request “Please momma, can we have pizza for breakfast? maybe eggs?”

“Eggs, I can do”

“But what about having pizza momma?”

Silence from momma, pleading blue eyes from son. My heart melts.

“well sweetie, how about we try something different and make egg pizza?” I am really still clueless as to how I am going to pull this off…but I agree to give it a try anyway.

“yay!!! GUYS, mom’s gonna make EGG P-I-Z-Z-A!!!” he sings as he dances around the house still in his pj’s.

Ok so how do you do Gluten Free Pizza crust without a pizza mix? How do you make a breakfast pizza? (These things are just not common place in our home) I am, by this time, brainstorming and digging through the cupboards for a clue. Nothing is happening in my brain, I just can’t seem to get my tongue around it. I send the children off to get dressed and reach for my remaining bag of Bob’s Red Mill Gluten Free Baking Mix

I measured out about 3/4 cup of Bob’s Mix and add 2 teas.Xanthan Gum, 1/4 teas. Baking Powder, 1/2 teas. Baking Soda then I grab my trusty ol’ Hodgson Mill Buckwheat Flour (yes darling, Buckwheat is not Wheat) and top off the cup. Now that I have 1 cup of flour, what should I do with it? I pour it into a bowl and begin adding Soy Milk (you can use regular milk or Rice Milk, whatever your preference and body will handle) I add until I have a nice little sticky ball of “dough”.

I took out my favorite bar pan and “buttered” it with some Olive oil. I then thought it might be smart to oil my hands as this really looked sticky. I began patting it down to about a 1/8-1/4″ thickness and popped it into a 325 degree oven for about 15-20 minutes until the top looked like it was baked and not doughy…it actually started to look like a nice ‘whole wheat’ crust.

While it was baking, I scrambled a good 5 organic free range eggs.

I removed the pizza crust from the oven and splashed some tomato sauce, fresh Italian herbs, and then added the eggs over the top. Being Dairy free, I finished it off with a casein free shredded soy based cheddar and the same brand mozzarella cheese and popped it back into the oven just until the cheese was melty looking.

To my and my beloved’s delight, the pizza was a hit!! The crust was actually crunchy on the edges and tender in the middle, no mush, no bleh flavor…. it was GOOD!

IT WAS PIZZA!!

You can find more stories and recipes like this at Healthyfishies Recipe Blog


1 comment October 9, 2008

Garlic Mashed Potatoes Recipe

What is Thanksgiving without the mashed potatoes?

My family LOVES garlic mashed potatoes and here is the recipe I use the most.

Garlic Mashed Potatoes

1 1/2 pounds Yukon Gold potatoes, peeled or Red Potatoes, skin on, scrubbed well
2 cups milk
1 cup heavy cream
8 cloves garlic
1 teaspoon Freshly grated nutmeg
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon freshly grated Parmesan cheese
small parsley bunch
sea salt and freshly ground black pepper

Combine the potatoes, milk, cream and garlic in a large saucepan and bring to a boil. Reduce the heat, cover and simmer until the potatoes are tender, 20 to 25 minutes. Drain, but SAVE the LIQUID!!

Place the cooked potatoes and garlic to a medium bowl and mash with a fork, or potato masher, adding the nutmeg, olive oil, butter, and Parmesan. Add about half the liquid you saved from cooking, mix well, then add some of the remaining milk liquid as necessary until the potatoes are the consistency you like. Season with salt and pepper to taste and serve hot.

You can find more recipes like this one at Healthyfishies Recipe Blog


1 comment October 9, 2008

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