Stuffed Potatoes

My Mom made stuffed potatoes often when I was a kid. They were kind of a production back then, since she had to mince the onion by hand. With my food processor I can do that really quick! Mom didn't use basil in hers, but we love it. The recipe looks intimidating because I tried to give very detailed instructions. Once you cook it, you'll see how really easy it is.

Stuffed Potatoes

2 large Russet potatoes
1 small onion
2 cloves garlic
1/2 - 1 teaspoon dried basil leaves
salt and pepper to taste
cayenne pepper to taste

Rinse and peel the potatoes. Set the potatoes in cold water so they don't discolor while you're preparing the other ingredients.

Peel the onion and garlic. Quarter the onion and place onion and garlic in a
food processor fitted with the "S" blade. Pulse to mince to the point that you can still see individual pieces of onion (you don't want mush).

On the narrowest end of the potato, poke with the tip of a short, serrated knife (a narrow steak knife works well) then rotate knife to scrape out the inside of the potato. Keep going until you have almost reached the other end of the potato. Be sure to leave enough potato to prevent it from falling apart while cooking. Widen the cavity, leaving enough potato so it doesn't fall apart.

Combine the potato scrapings with the onion and garlic. Add the seasonings, including a small amount of salt. Mix well.

Stuff the potatoes with the potato/onion mixture. There will be some left over that you will use so just leave the extra in the bowl.

 

Line a deep skillet with vegetable broth. Place the potatoes with the stuffed side facing inside the pot. Spoon the extra stuffing mixture over the potatoes and into the veggie broth. Cook, covered, on medium-high until the broth has cooked down. Turn potatoes over. Add more broth and lower fire to medium-low. Add more broth until potatoes are done (a fork will go through unstuffed end) and broth is gone.

Waldorf Salad With a Twist

Before I was plant based, I loved Waldorf Salad at Ruby Tuesdays. But I don't get that anymore of course. I've never made a Waldorf Salad, so I looked on the Betty Crocker website. I mean, really, you know Betty Crocker knows how to make it! I had to change it...you already knew that! LOL!







Waldorf Salad With a Twist

1/4 cup vegan mayonnaise
1/4 cup plain soy yogurt
1 tablespoon lemon juice
1 tablespoon Almond Breeze almond milk
1 Granny Smith apple, coarsely chopped
1 Gala apple, coarsely chopped
2 medium celery stalks, chopped

2 tablespoons chopped walnuts

1 small box Sun-Maid dried cranberries

 

Mix mayonnaise, yogurt, lemon juice and milk in a medium bowl. Stir in the apples, celery, nuts and cranberries. Serve over salad greens if you like. Cover and refrigerate any leftovers.

 

Note: This recipe does not make a lot of sauce. If you like more sauce than "barely covered" just double the mayo, yogurt, milk and lemon juice.



Pinto Beans

Bob and I love beans...any kind of beans! We usually have at least one bean night per week. Sometimes it's canned black beans or chili beans but most of the time it's dried pinto or great northern beans. Bob was raised eating pinto beans only so I cook those most of the time. They are so easy to cook in the pressure cooker I only measure out 1 cup of dried beans and make a small amount.

 

Pinto Beans

1 cup pinto beans, rinsed and soaked for at least 4 hours (or use the quick method of boiling for 2 minutes and let sit, uncovered for 1 hour)

5 cups water

1 medium onion, chopped

mixed frozen sweet peppers

black pepper

garlic powder

1 1/2 teaspoons marjoram

1 1/2 teaspoons cumin

Add all ingredients to pressure cooker and stir. Turn to high, cover and bring to pressure. Turn heat to just under medium and cook at pressure for 25 minutes. Take off heat and let cooker de-pressurize naturally. When lid will unlock, open and salt the beans before serving, if needed.