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Prep Time: 20 Minutes
Serves: 4 People
Cook Time: 20 Minutes
Ingredients:
14-16 small white potatoes- skin on, washed and quartered
1 large pot of water, enough to cover the potatoes
1 tablespoon of salt, to season the water for the potatoes
1 large white onion, peeled, cut in half and sliced thin
1 pack of mushrooms, stems left on, washed, patted dry, and sliced thin
¼ cup of light oil (canola, vegetable or an olive oil)
1 stick of butter (you can use less to reduce calories, and instead add water to make it looser, but it’s not my favorite choice)
Salt and pepper to taste
Directions:
In the large pot of water, place the quartered potatoes in with the tablespoon of salt and bring to a boil. Once a fork easily comes off the potatoes they are ready. It will take about 12-15 minutes.
In the meantime, heat a large frying pan with the 1/3 cup of oil. Let it heat for about 5 minutes. Place a handful of the mushrooms in and space them out. You do not want to crowd the mushrooms. Give them space to breath. This will insure crispy golden fried mushrooms. Sprinkle the mushrooms with a dash of salt and pepper. After 2-3 minutes, flip them over and give them another 1 or 2. Remove them onto a paper towel. Repeat with the rest of the mushrooms till you have finished all of them.
Afterwards, if you need a little more oil you can add it and let it warm up. If you have enough in your pot then don’t add. You will now fry your onions in the same manner. Take a handful of onions and break them up so they become loose. Sprinkle a dash of salt and pepper. Fry your onions till they are tender and brown. If the heat is right they will also get a little crispy at the ends of the onions, that’s good =). Just don’t burn them. Remove them to same paper towel and repeat till you have finished frying all of the onions.
Once your potatoes have come to a boil, drain them well and put them back into the pot. With a potato masher, mashed them to your desired texture. I like them chunky so I don’t work them too hard. Add the mushrooms and potatoes. Slice the stick of butter into a few pieces and throw them in. Mix your potatoes with a spatula, large spoon, or large fork. You don’t want to mash the potatoes to a puree because then the mushroom and unions will have nowhere to belong. Add salt and pepper to your liking. I add about a teaspoon of each. If you like a creamer texture you add about ¼ of a cup of whipping cream or milk. ***Also, if you like cheese as much as I do, I really enjoy putting this an oven safe pan and mixing in cheese and then topping it with cheese and baking it for about 15-2 minutes till it’s golden brown. It takes the mashed potatoes to a whole other level!
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Tomato Almond Salad
Prep Time: 10 Minutes
Cook Time: 3 Minutes
Serves: 4 People
Ingredients:
8-10 small red vine tomatoes (they sell mini ones in boxes now, too cute and tasty!) cut into 6-8 pieces, depending on the size even into 4 if they're real small.
½ cup of sliced almonds
¼ cup of balsamic vinaigrette
1/3 cup of dill, washed and removed from large stem parts
2 tablespoons of olive oil
1 teaspoon of black pepper
½ teaspoon of salt
Directions:
In a small frying pan, put it on a low flame and add the ½ cup of almonds. Let them toast, watching them carefully so they do not burn. Stir them every minute for about 3 minutes. Once they are toasted remove from heat and turn off.
In a large bowl, add the tomatoes, finely chop the dill, add the balsamic vinaigrette, olive oil, salt and pepper. Mix together will and put into your serving dish. Sprinkle all the almonds on top and serve!
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Couscous Salad
Prep Time: 10 Minutes
Serves: 4 people
Ingredients:
1 cup of fine couscous, prepared by package’s direction
½ cup of cilantro, washed, removed from stems and finely chopped
1 lemon
2 small plum tomatoes, chopped into small cubes
1 small red onion, finely chopped into small cubes
1 teaspoon of salt
1 teaspoon of black ground pepper
Directions:
In a large mixing bowl, combine the couscous, cilantro, tomatoes, red onion, salt, pepper, and squeeze in the juice of one lemon very well. You want to grate out any lemon pieces from the lemon but make sure to pick out any seeds that might have fallen in. Mix all of the ingredients, place them in your serving dish.
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