Twice Baked Potatoes. Increasing tastiness by a factor of two!

 

In high school, I dared commence a vegetarian diet at the table of two native Texans – my parents.  This was quite a shock to a father who always required that his daughter, “Eat what’s on the table and like it, or don’t eat at all.”  Years later, this same cattle-ranching dad would gift me with one of my favorite vegetarian culinary tomes that I continue to earmark: The Horn of the Moon Cookbook.  Their twice-baked potatoes are so very, very, very simple and should be categorized in the upper echelons of all comfort-food.  There is so much extra filling upon creating this treat, that you can just spoon it out of your bento box for lunch the next day.   Although it makes enough for a group of 4-6, they are just as tasty in leftover form.  This is one of my go-to recipes, so I just had to share! 

Twice Baked *Stuffed* Potatoes

Source: Horn of the Moon Cookbook

4 medium to large baking potatoes

1c broccoli stems & florets, chopped

3T butter

1c mushrooms, sliced/slightly chopped

6 scallions, chopped

1c sour cream

1½c sharp cheddar cheese, grated

¼c fresh parsley, minced

1t salt

1/8t black pepper

paprika

Preheat oven to 425°. Bake potatoes on cookie sheet until tender when pierced with a fork (1-1¼ hours). In a 10” pan, sauté the broccoli in 1T butter over medium heat. When it just begins to get tender, add mushrooms and sauté until lightly done. Drain if needed.

Cut the top off of each potato so that the insides can easily be scooped out, cutting off just the skin layer. Hold the potato with a pot holder, carefully scoop out insides and put into a medium-sized bowl. Mash with remaining 2T butter. Lower oven temperature to 400°. Add scallions, sautéed vegetables, sour cream, cheese, parsle, salt, and pepper to mashed potatoes and mix well. Fill potato shells with this mixture. Sprinkle top of each potato with paprika. Yes, they will be overflowing with filling…and delicious! Bake 15 minutes more, and serve!

Yield = 4-6 (including extra filling that will remain)

Baked Oatmeal…oh…my…goodness!

Approximately ten  years ago, I traveled to Colorado Springs to take a position as the children’s zoo coordinator at the Cheyenne Mountain Zoo.  However, this entry is not intended to reminisce about my thrilling animal encounters (which I am always happy to share with my third graders…ex: the time I was quilled by a porcupine or bottle-fed baby mountain lions) but specifically related to recreating a tasty treat I first sampled at the bed and breakfast while visiting for the first time.  It is now the Summit House, but was under different ownership at the time.  The point is, this delightful, sweet, and hearty breakfast set me up for success as I endured the hike up the mountain for my tour and interview.  My recipe was loosely interpreted on one found at the Quaker Oats website, but I added apples, currants, walnuts, and a bit of cinnamon to the mixture.  If you’re looking for an alternative to pancakes or peanut-butter toast, this easy recipe should make its way to your table…pronto!

Fro-Yo & LARP!

Fro-Yo & LARP! VIEW SLIDE SHOW DOWNLOAD ALL

Lord v. serf, patrician v, plebeian, ice cream v. frozen yogurt, pirate girl with tail v. man with shield like a giant piece of toast…oppressor v. oppressed?  We meet up with our fabulous friends, the Harmon family, at Morley Field to feast on our frozen yogurt creations from Tutti Frutti (Hillcrest) while observing a LARP battle.  These are the very same folks Sam was required to best during his Amazing Race birthday scavenger hunt.  I must say, it is a lot harder than it looks!

This entry is posted in celebration of the aforementioned yogurt-haven, Tutti Frutti.  Nestled on a corner of Park Blvd. in Hillcrest, the décor includes infamous 80s records, embarrassing personal photos of the 80s and 90s, including mall bangs and prom!  I’ve never seen a toppings selection like theirs.  You know, you can tell quite a bit about a person from her/his assembly of a fro-yo concoction…

How About a Little Trek, Since We’ve Had So Many Treats?

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Sam promised he would plan a surprise hike for us last weekend, but I didn’t expect to be blindfolded and driven to the beach!  We started with a hearty breakfast (sorry, I had to sneak a treat in there somewhere!) at Champagne Bakery in Carmel Mountain Ranch, followed by my eyes being covered with a dark blue bandana as he drove for about 25 minutes toward the secret destination.  I was certain that we were heading toward Julian, or somewhere in the mountains, so I was so astonished to see the waves as we pulled up to Torrey Pines State Beach!  I cannot believe that I’ve lived here for nearly six years, have worked down the road from this site, and ran (er, shuffle-grunted) up its hill in the La Jolla Half-Marathon, but still had never hiked any of its gorgeous trails!  What a splendid morning by the lovely gal known as Mother Nature, working her magic in Southern California as always…

The Knave of Hearts Assuredly Would Have Stolen *This* Tart, & Maybe the Muffins, Too!

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What does one make when hoping to give the lovely Thanksgiving gift of a baked good to one’s manfriend’s mother and vegan sister?  (Insert said ‘one’ dashing around, tugging on her blonde locks, trying to make this decision on Wednesday).  Well, with a multitude of sliced apples remaining from the classroom’s Grandparents’ Day festivities, an idea began to sparkle its way to the surface…how about some Carrot/Apple Muffins (vegan), and an Apple/Almond Tart (vegetarian)?!  Fantastico!

I’ll start with the tart, because it was:

a) absolutely divine

b) très facile! (very easy, my dears)

c) an opportunity to purchase my very first tart pan!  (Removable base superbly handy for serving!  Hurrah for Analon!)

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Apple & Almond Custard Tart
(Everyday FOOD - Dec 2007)

Crust
-3/4c all-purpose flour (spooned & leveled)
-1/4t baking powder
-6T (3/4 stick) unsalted butter, room temp
-1/2c sugar
-1 large egg
-1/2t pure almond extract

Filling
-4T (1/2 stick) unsalted butter, room temp
-1/2c sugar
-1 large egg
-1 1/2t finely grated lemon zest and 1T fresh lemon juice (from 1 lemon)
-3T all-purpose flour (spooned & leveled)
-1/2c heavy cream
-1 Granny Smith apple, peeled, cored, & sliced 1/4" thick
-1/3c sliced, blanched almonds

1. Make crust: In a small bowl, whisk together flour and baking powder; set aside.  In a large bowl, using an electric mixer, beat butter & sugar until light and fluffy.  Ad egg and almond extract; beat until combined.  With mixer on low, add flour mixture; mix just until combined.

2.  Using an offset spatula or table knife, spread dough (it will be soft!) in a 9" removable-bottom tart pan, evenly covering bottom and sides.  Freeze for 20 minutes.

3.  Meanwhile, preheat oven to 350° and make filling: In a large bowl, using an electric mixer, beat butter & 1/4c sugar until light & fluffy.  Add egg & lemon zest; mix until combined.  With mixer on low, add flour and then cream; mix just until smooth (do not overmix).  Set aside.

4.  In  medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough.  Spread filling over apple; sprinkle with almonds and remaining 1/4c sugar.  Place tart pan on a rimmed baking sheet; bake until golden and set, 40-45 minutes.  Cool completely on a wire rack.

Yield = 8 (or…3.  Leave 1/2 of the tart with manfriend’s mother, taste one lil’ piece, observe manfriend feasting repeatedly upon the tart for next day…)
(Source: Jo-Ann Zador, South Surrey, British Columbia, Canada)

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Vegan Apple-Carrot ‘Apple Pie’ Muffins

The recipe can be found at this website.  The egg-subsitute, Ener-G, can be found at Henry’s, Sprouts, and Whole Foods.  It would be great for gluten-free diets, as well!  Before you try this recipe, please note the following alterations:  I did cut the salt in half (used only 3/4t) as well as the baking soda (used only 2t).  Additionally, I substituted 1/2c of whole wheat flour for 1/2c of white, and used a little less oil and about 1/2c more applesauce.  In hindsight, I would only add about 1/4c more applesauce, but increasing the oven temperature to 400° and cook time to about 30 minutes.  The insides will be gooey, but will firm up quite a bit overnight, or while cooling.   Mmmm!  They’re just like little apple-pie muffins!