Roasted Sweet Potatoes with Teriyaki Sauce

Sometimes, I find that I love the side dish more than the main course (especially if it is a type of potato). It is not often that David agrees with me, though. We found ourselves agreeing that these sweet potatoes were way better that what we prepared for the main course! (I can't even remember what it was, which just proves my point!)

This recipe is for two servings, but it is very easy to adapt for more. 

1 large sweet potato, cut into bite sized cubes

1 tbsp gluten-free soy sauce

1 tbsp unseasoned rice vinegar

1 1/2 tbsp gluten-free teriyaki sauce

1 tbsp oil

Preheat oven to 375 degree.

Toss potatoes in oil. Spread evenly, in a single layer on a baking sheet, and cook for 35-40 minutes, until soft, and slightly browned. 

Meanwhile, combine soy sauce, vinegar, and teriyaki sauce.

Remove from over 5 minutes before potatoes should be done, and toss in teriyaki sauce mixture, and return to oven for remaining five minutes. Once done, remove and enjoy!

Turkey Shepherd's Pie

This was the end of my Thanksgiving leftovers!

I made this for dinner last week, but haven't had a chance to post it until today. I have been busy with Christmas shopping, trying to find a weather appropriate dress for a wedding I am attending, and working on  the novel I have been writing.

This was a wonderful, delicious, comforting dish, pity David had to work late the night I made it and almost missed out on it! I was nice though, and packed it for him to take to lunch the next day!

1/2 cup sliced carrots
1/4 cup diced onions
1/3 cup corn
1 cup diced turkey
1/4 cup chopped fresh parsley
1 tbsp garlic
1 1/2 cup roasted garlic mashed potatoes
1/4 cup shredded Parmesan cheese
Salt and pepper to taste

Preheat oven to 375 degrees.

Combine all ingredients except mashed potatoes and Parmesan, stirring to combine. Spread in an even layer at bottom of a casserole dish.

Cover turkey and veggie layer with mashed potatoes, spreading evenly. Sprinkle with Parmesan cheese.

Bake for approx 30 minutes, until top has browned.

Roasted Garlic Mashed Potatoes

The best part of my Thanksgiving has always been homemade mashed potatoes. I usually make the boxed kind, but those just don't cut it for Thanksgiving dinner. This was my first time making mashed potatoes from scratch, and I was surprised by how easy they were. I mashed them manually, and my arm got a little tired, but it was worth it in the end!

(I made 5 pounds, but I have reduced the recipe to a more manageable serving size)

2 lbs potatoes, diced
1 bulb garlic
1 tsp olive oil
3 tbsp olive oil
1/2 cup Parmesan cheese
4 ounces cream cheese
1 cup milk
salt and pepper to taste

preheat oven to 400 degrees

Peel back the outer layers of garlic, leaving only the layers on the individual bulbs intact. Slice the tops off each clove. Place in muffin tin, and drizzle with 1 tsp olive oil, Cover tightly with aluminum foil, and bake for 30-35 min, until garlic is soft, and browned.

Meanwhile boil potatoes in a large pot. (Make sure potatoes are completely submerged). Boil for 12-15 minutes, until potatoes are soft.

Remove from heat, and drain water. Using either a potato masher, or electric hand mixer, beat, or smash potatoes until they are smooth. Peel garlic, and add to potatoes, and continue to smash, until garlic starts to break apart. There should still be some big chunks of garlic.

Add remaining ingredients, and stir until blended. Enjoy!

Beef Ragout

Around Halloween I started to see articles and blog postings of people throwing "Last Dinner on the Titanic" dinner parties. I was intrigued, and quickly learned that there is a cookbook of the same name, which people were using for this spooky, but elegant, dinner idea. I was able to find most of the recipes online, and I have been eager to try them ever since.

The beef ragout was the first recipe I found, and I knew that it would be the perfect, comforting dish for today's cold weather. This was the last meal served to the third class passengers. I didn't follow the original recipe, instead, I adapted it for my crockpot.

1 pack beef chuck tips
2 potatoes, chopped into bite sized pieces
2 carrots, chopped into bite sized pieces
1 onion, halved and thinly sliced
2 cloves garlic, minced
2 strips bacon
1 cup beef broth
1 cup tomato juice (I used tomato sauce, because I had it on hand)
1 tbsp cider vinegar
1 tsp dried thyme
1/4 tsp allspice
1/4 tsp nutmeg
salt and pepper
1 jar pickled cabbage

Combine all ingredients (minus cabbage) in crockpot, stirring to blend. Heat over medium heat for for 7-8 hours, until meat and vegetables are tender. Serve with pickled cabbage on the side.

Au Gratin Potatoes

As a teenager I was obsessed with potatoes. It didn't matter what form they came in, I loved them all, from mashed to french fried. They were the one food I said I could never live without. When I started college, I stopped eating potatoes as much, and eventually bread replaced them as my favorite food. Now that I can no longer have bread I am rekindling my love for them.

My husband is not the biggest potato fan, so I was a little surprised when he suggested this dish. I should know by now that he will eat anything that has been smothered in cheese!

(I would also like to apologize for the terrible picture, but this was taken during the hurricane, and my lighting wasn't too good).

4 potatoes, peeled and thinly sliced
1/2 cup milk
1 cup shredded cheddar cheese
1/4 shredded Parmesan cheese
1 tsp minced garlic
1 tsp Worcestershire sauce
Salt and pepper to taste
2 tbsp olive oil

Preheat oven to 350.

In a sauce pan, over low heat combine milk, cheese, garlic, Worcestershire, salt and pepper, stirring constantly until cheese is melted. Remove from heat.

Toss potato slices in olive oil. Layer potatoes in a baking dish, topping with cheese sauce. Bake for 45 - 50 minutes, until potatoes are tender.

Horseradish Potato Pancakes

Every Sunday David and I try make brunch together. We decide what we want to make, and each pitch in. Today, we wanted to try something new, so I suggested potato pancakes. David liked the idea and suggested that we add an over easy egg. He is very good at cooking eggs, much better than I am!

When I make mashed potatoes I usually flavor them up a little bit. Today, I decided to add some horseradish, garlic, and Irish cheddar cheese. I am kind of obsessed with horseradish lately, I use it in a lot of things! My mother-in-law got me hooked, she loves horseradish. I had never really had it much, and was rather indifferent to it. I started using to when I started cooking for her, and quickly fell in love. Now I am always looking for new ways to use it. 

Instant mashed potatoes  (I made 4 servings worth)

extra potato flakes

1 tbsp prepared horseradish

1 tbsp garlic

1/4 cup cheddar cheese

2 tbsp Greek Yogurt

Make mashed potatoes according to the package instructions. Add extra potato flakes, until stiff. Add horseradish, garlic, and cheddar.

Meanwhile heat a frying pan over medium heat. Add about 1/4 - 1/3 cup of mashed potato flakes to hot pan. cook until golden brown on both sides, (about 3-5 min a side)

I topped mine with an egg, and some cracked pepper, but they are pretty versatile, so you can be creative!