Vegetables

Pan-Roasted Sweet Potatoes

This is a super straightforward but surprisingly tasty way to cook sweet potatoes. They caramelize and cook down a little, and so there are some crusty bits that form deliciously along the way, yielding a side dish that is not quite mashed, but soft and sweet enough for decadence. :)

3 large sweet potatoes, of any type, peeled and cut into uniform chunks approximately 3/4-inch square.
4-6 tbsp. ghee
salt and pepper to taste

Heat the ghee in a heavy-bottomed saucepan with a lid, over medium heat; add the sweet potatoes and salt and pepper, and toss to coat.

Delectable Dolmas (Stuffed Grape Leaves)

This is not a recipe to provide complete instruction on the Middle Eastern art of creating amazing Dolmas; instead, this is How To Make A Delicious and Wonderful Filling for about 150 grapeleaves. Cookbook Google can provide you with instructions for rolling the dolmas - I will just add to the great information online that you can use tender, young, wild grape leaves without blanching them first!

2 onions, diced small
2 tbsp. salt
1/4-1/2 cup olive oil

Sauté gently for about ten minutes. Add:

1 bunch scallions, minced
4 cloves garlic, minced
1 bunch parsley minced

Delicious Salmon Cakes

I adapted this recipe to feed our hungry family of 6 (and to exclude almond flour), from the excellent version found here: https://www.everydaymaven.com/paleo-salmon-cakes/ . They are super yummy, moist on the inside and crispy on the outside, and affordable too!

1 lb. cooked/mashed sweet potato
1 c. flour (I often use cassava)
1/2 c. chopped parsley or fresh dill
3 T. chopped onion
2 T. lemon juice
1 T. salt
2 tsp. cumin
1 tsp. ground black pepper
(1 T. paprika or smoked paprika, optional)
3 eggs
3 14-oz. cans salmon, drained
Coconut oil for frying

Super Easy, Inauthentic, But Delicious Thai Curry

After testing innumerable complicated, three-hour-prep-time, requiring-of-many-obscure-ingredients Thai Curry recipes, I decided to make up my own. And if I do say so myself, this is a very versatile technique more than a recipe, and many substitutions can be made if you wish (you can use chicken instead of fish, broccoli is delicious, but you can use another vegetable - etc.). And, it tastes really good, even without fussy sauteeing or parboiling, etc.

Shannon Hayes' Shepherd's Pie

This is adapted from Shannon Haye's exceptional recipe for meaty deliciousness! I post it here so that I can reference the ingredients even when I'm away from her awesome cookbook.

4# potatoes
4-8oz Parmesan, shredded
4-8 T. butter
1/2 cup yogurt
~2 tsp. salt, to taste
1 clove garlic, minced or pressed
pepper

2# ground beef
2 T. fat of your choice
2 medium onions, diced small
1.5 tsp. salt, to taste
4 medium carrots, diced
2 c. green beans, chopped
1/3 c. white rice flour
2-4 c. meat broth
2 c. peas

Our Favorite Squash Pie, for Ben

This recipe is by Elena (creator of the beautiful blog http://elanaspantry.com/ ), written down by me so that Ben could attempt to make it by himself.

Squash Pie

Ingredients

2 medium butternut squash, cut in half [ask Mama or Papa to help with this!], seeds removed
3 tablespoons butter
2 large eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt

Instructions:

1) Preheat oven to 350f (“convection bake”).

Sourdough Cassava Flatbread

I have recently discovered Otto's Naturals Cassava Flour http://www.ottosnaturals.com/ , a dangerous addition to a reformed special-diet baker's pantry... :)

These flatbreads are super yummy, satisfying a craving for both sourdough-bread-uneaten-over-the-past-six-years, and an infinitely versatile starch source that tastes good with most everything. You can split the breads open when they're still warm, if you want to try for a stuffed sandwich. I love that these aren't trying to be anything else - no binders, strange ingredients or flavors...just delicious.

The Most Awesome Crispy Roasted Potatoes

When I saw Cooks Illustrated's latest issue, with a description of the Best Crispy Roasted Potatoes Ever...I was intrigued. And after we polished off the whole batch, I knew I'd have to scale up my recipe and technique to meet the demand. :) These are amazing! I discovered that the salt and baking soda does not need to be doubled, even with more than twice as many potatoes as the original recipe. This makes enough for our family, with some left over. And don't be tempted to substitute for the animal fat - I think it really makes them super good.

Keema (Really Tasty Curried Ground Meat)

Many thanks to Sue for both a delicious dinner after Ivy was born, and this recipe, which is infinitely variable and a great way to make ground meat taste really special. Lamb or goat would be awesome, but ground beef is good, too. It's delicious served with basmati rice, peas, and raita (yogurt with grated cucumber, dill, coriender, and salt).

2 lbs. ground meat
1 T. ghee or other fat
2-3 tsp. each: cumin, coriander, and turmeric
1 cinnamon stick
hot chile to taste (or omit for a mild curry)
1 medium onion, peeled and cut into eighths
2 large cloves garlic, peeled

Gluten-Free Potato Latkes, Totally Delicious

I was surprisingly unsatisfied with the latke recipes I turned up by google-searching this year...so I adapted this one from the Food Network. They turned out deliciously, tiny and lacy and crisp and just-right salted. Perfect with apple sauce...

This makes a large number of latkes, almost enough for two hungry adults and three hungry children.

(2016 Latke Party Notes: 21 lbs. of potatoes (7x recipe) generously fed 17 eaters; we also ate a 2/3 full 8-quart pot of applesauce (about 7 jars worth), and had a pot of chicken soup on the side.)

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