Hello again, world.
After a few digestive episodes over the past few years, I was looking for a way to eat vegetables that sometimes give me trouble. The solution? Pre-mastication, of course, via a food processor: all of the nutrients but none of the roughage.
I was still stuck (in cognitive and not digestive ways) by what to include as an agent for attaining a consistency that was not mashed-potato-like. Cream or milk would usually be the preferred option, but then I searched around on the Inter-webs and discovered…
This is my father-in-law’s recipe. It’s simple, but good! So good that even my almost-7-year-old likes it.
These days, I’m not the only one hesitating to make regular grocery runs. Yet I run out of ‘fresh’ food quickly, and I love salads!
So I came up with this salad, made from 4 cans. It’s delicious, and if you can find low or no sodium veggies, it’s also healthy.
I started with these “Potato Cheddar Bites,” but kept simplifying. One time I had no eggs, another time I forgot the breadcrumbs, and often I didn’t have onion around. It came down to just TWO ingredients: shredded potato, and shredded cheese. That’s it. And they’re amazing!
A special guest post from the expert on PB&J’s, The Husband. In recent weeks, I have even infected the devout chocolate-freak in my household to gratuitously dip into whipped Peanut Butter for snacks, while she is working from home.
However, today– five+ years since my last post– I do not write (merely) to brag. I, Matthew Greenfield, have today discovered a most delectable pairing/pearing that will make you pecan-can with joy…
This salad wasn’t based on any one recipe, but on several non-mayo potato recipes. In addition to being delicious, it’s also very filling.
This is definitely a salad where you can leave out pretty much anything – other than the potatoes – and it will still work.
Loosely based on a recipe that I got in a class from Judi Strauss, this recipe has been a hit at potlucks and family gatherings.
It’s pretty easy to make, though if you cook the onions, that can take some time.
It is best served warm, but you can bake it at home and reheat in the microwave, and it turns out well.
Delicious turkey bites
A variation of my first turkey bites, worth writing down.
The main difference was making these on the stove, vs baking them. Possibly a tad bit more oil, but not much, and even more delicious. The picture here is about 1 day after I made the turkey bites – my daughter, husband, and I had devoured almost all of them. Continue reading
My husband and several of our friends have enjoyed this salad, as have I! It’s pretty easy to make, and totally delicious.
While my toddler (almost 3) doesn’t go in much for salads, she enjoyed the pieces of this separated out on her plate – she had some of the goat cheese, cranberries, kale, and chicken.
My toddler was crazy about processed turkey bites from Target. I wasn’t thrilled about them, especially the sodium. So I experimented and created my own that she just loves! As do my husband and I.
The picture is from a slightly earlier, less amazing, batch, but you get the idea. I make them pretty small – one or two bites for an adult or 4-5 bites for a toddler.
Warning – these are pretty addictive… my husband, toddler and I went through most of a batch today!