Garlic and Parmesan Mashed Red Potatoes

These are SO delicious and So easy!  They are going to be my new go-to mashed potatoes.  They're just like you get at a nice restaurant.  And I can imagine they're super versatile- add more herbs and spices, different kinds of cheese, whatever.  YUM!

Recipe by Valerie Mitchell - Allrecipes.com

Ingredients

• 8 medium red potatoes, quartered
• 3 cloves garlic, peeled
• 2 tablespoons butter or stick margarine
• 1/2 cup fat-free milk, warmed
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese

Directions

1. Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Stir in Parmesan cheese.

*Okay- I only had 6 medium red potatoes, so I used a little less garlic and cheese.  I also combined the Parmesan with some leftover Pecorino cheese I had, so I didn't add much salt.  Then I forgot I was reducing and still added the 1/2 cup of milk- but I loved how creamy they turned out.  I added the garlic cloves to the water like the recipe says to do, but I sliced them in half first. I'll try mincing them next time and adding after the boil to see how that changes the flavor.  As you can see- it's a forgiving recipe!  Play with it and make it perfect for your taste!

Yam Fries

YAM FRIES

2 lg. unpeeled sweet potatoes (about 2 lbs.) 1 tbsp. olive oil 1 tsp. ground cumin 1 tsp. ground coriander 1/4 tsp. pepper Vegetable cooking spray Scrub potatoes; cut each into thin (4 x 1/4 x 1/4 inch) strips. Combine oil and next 3 ingredients in a large bowl, stir well. Add potatoes and toss well. Arrange in single layer on baking sheet coated with cooking spray. Bake at 425 degrees for 25 minutes, turning every 15 minutes. Yield 4 servings. From cooks.com ** I didn't add the coriander and I doubled the spices because I like them spicy. I think they're good with ketchup, but a friend recommended cajun mayo with them ( mayo with cajun sauce or spices). I think they're a healthy alternative to french fries and they are oh so tasty!

Rice Pilaf

This is a slightly modified version of the BHG recipe. I love the big checkered BHG cookbook, BTW. Does that make me old-fashioned? Maybe.

Rice Pilaf

Ingredients

• 3/4 c. long grain or basmati rice
• 1-2 (depending on size) clove garlic, minced
• 2 tablespoon margarine or butter
• 1 14 oz can chicken broth
  
• 1/4 c. tablespoons dried currants or raisins (the raisins are especially good so add extra if you like them)
  
• 1/4 c. tablespoons chopped sweet red or green pepper or carrots
  
• 1/4 c. tablespoons dry white wine, apple juice, or water
• 1/4 t. teaspoon dried basil, oregano, or Italian seasoning, crushed
• 1/2 c. green onions, sliced
• 1/4 c. tablespoons pine nuts, slivered almonds, or chopped pecans, toasted

Directions

1. In a medium saucepan cook and stir the long grain or basmati rice and garlic in hot margarine or butter about 5 minutes or till rice is light brown.

2. Carefully stir in the chicken broth, currants or raisins, sweet red, green pepper or carrots, wine, apple juice, or water, and basil, oregano, or Italian seasoning. Bring the mixture to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or till the rice is tender and the liquid is absorbed. Stir in the green onions and pine nuts, almonds, or pecans. Serve immediately.

* You can add bacon or ham to this recipe. I kinda like it without. Also, you can use 1 3/4 c. water and 1 1/2 t. chicken bouillon instead of chicken broth.

Acorn Squash Slices Recipe | Taste of Home Recipes

Acorn Squash Slices Recipe | Taste of Home Recipes

My mother-in-law sent me the Taste of Home Busy Family cook book. I've tried a few recipes, this was one. A hit. Husband, who doesn't even like squash loved it. Next time I'll bake it for a little longer. Other than that I loved how easy it was to throw together, and it was just the right amount of sweet.

In the spirit of full disclosure, Reuben (age three) just squished the squash with his spoon, eating only the pecans.