Peel and dice (medium dice) 2 large potatoes. Bring to a boil. Drain. Add 1 teaspoon butter, 1 tablespoon mustard, and 1/2 teaspoon dried dill. Mix together.
- 1 Cup fresh cilantro, reserve the stems
- 2 tablespoons EVOO
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 Cup long grain rice
- 1 1/2 cups water
- 1 8.5oz can of peas
Tie together the cilantro stems with kitchen string. Heat oil in a medium pan over medium heat. Cook onion and garlic stirring occasionally, until tender. Add chili powder, salt and pepper. Cook for 1 minute. Add rice, and stir to coat. Add cilantro-stem bundle and the water; bring to boil. Reduce to low heat and gently simmer, covered, until water is absorbed, about 15 minutes. Remove from heat, and add peas. Don't mix. Cover, and let stand for 10 minutes. Throw away cilantro bundle, season with salt and pepper. Stir in cilantro leaves.
Sauté 2 medium onions, chopped, in 1/4 cup butter or margarine, until the onions are transparent. Mix with 1 loaf white bread, (not too fresh) which had been crumbled and lightly toasted. Don't use the crusts. Add 1/2 cup finely chopped pecans, 1 tablespoon sage, 3/4 cup chopped celery, 2 teaspoons salt, 1/4 teaspoon pepper, and 1/4 cup chicken broth, and mix.
You'll have to excuse the pictures. By the time Thanksgiving dinner was done, it was already dark, but nevertheless!
Carrots and Cress
Peel carrots and cut hamburger style (I totally just went preschool on you, but that's the best way I could explain it. LOL!) Cut both halves into quarters. Boil them in a little salted water. Drain, add butter, salt and pepper, and 1/4 cup chopped water cress. I used about six carrots which served 3.
I LOVE potatos. They were the hardest thing to sort of "give up" on when I started paleo but I REALLY wanted mashed potatos the other day.
This isn't a recipe but more like tips to have really good mashed potatos. I like my mashed potatos to be more lumpy rather than mashed, but either way you prefer them, this should make them a little more fluffy.
*Dry the potatos over the heat after draining but before mashing.
*Always heat the milk or cream, and butter or margarine, before adding it to the mashed potatos.
*Cold liquid makes mashed potatos soggy.
When I was younger, I used to just add cold milk to the potatos, but heating it up actually really does make a difference!
How do you make your mashed potatos??