Have you tried crispy smashed potatoes yet? They have been an internet “thing” for a while now, but I think serving them with creamy Peruvian chile sauce makes them even better!
So, what’s in the sauce? The secret ingredient is aji amarillo paste, a spicy Peruvian yellow chile condiment. A little goes a long way, so I mix it into creamy mayo with lime juice and garlic to make an addictive dipping sauce that you will come back to again and again. Continue reading
One of the things I love most about gardening is that it helps me be get creative in the kitchen. The green beans in my garden have been growing well this season, and here I add them to an addicting potato salad, caper dill potato salad.
Bountiful produce tends to push you as a home cook. For me, I love to find new ways to use familiar ingredients; it keeps things interesting at dinner time. Continue reading
Posted in Gluten Free Dishes, Salad, Side Dish
Tagged capers, Dill, Green beans, Potatoes
My husband and I celebrated our first dating anniversary (many moons ago) at this little Scandinavian café at a vineyard that had a limited menu. We both adore fish and tried the fish au gratin and fell in love with the dish! Today I make salmon and potato au gratin at home for special occasions.
Au gratin is a special occasion dish as it is very rich, loaded with milk and cheese. It is perfect for indulgent meals that you want to celebrate, including the holidays! I have made it with both 2% milk and whole milk, and both work, but the whole milk is just a bit richer. Continue reading
Posted in Fish and Seafood, Gluten Free Dishes
I have a mushroom miso pasta bake recipe that I adore. The umami flavors of both mushrooms and miso simply work together. Mushroom shepherds pie is a family favorite and one day it just clicked – I have to give it a miso makeover! Try my miso mushroom lentil shepherd’s pie for a new spin on the classic.
I added lentils to my family’s mushroom sheperds pie recipe because I wanted this recipe to have more protein. Sometimes recipes that are all vegetable (like mushrooms and potato) leave me feeling hungry! Continue reading
Posted in Dinner, Gluten Free Dishes, Vegetarian Main Dish
Grandma used to make these old fashioned scalloped potatoes for every special occassion. They are a family favorite, and today I am happy to share them with the Alison’s Allspice family.
If you are asking yourself, where’s the cheese? Well friend, you are looking for potatoes au gratin, not scalloped potatoes. Scalloped potatoes are made with a creamy sauce, but no cheese. Continue reading
Many of us across the nation are on work-from-home or shelter-in-place orders due to covid-19. Many of the shelves in the grocery stores are bare, so I have decided to see what I can make from my pantry at home and came up with these vegan red lentil potato fritters!
The best part about these fritters? They are a meal in themselves. The red lentils add protein and the potato adds carbs. I litterally didn’t make anything to go with these because they don’t necessarily need it. Continue reading
Posted in Appetizer, Gluten Free Dishes, Vegan, Vegetarian Main Dish
Tagged Garlic, Lentils, Mayo, Potatoes, Quick and Easy, Sriracha, Vegan, Vegetarian
Todays recipe is a little more indulgent than it is healthy. I made vegetarian baked potato soup out of some leftover baked potatoes, and it was the perfect comfort food for a cold winter day.
I say that this recipe is more indulgent because it is heavy on the dairy and saturated fats. There are some recipes that just don’t work well when you try to lighten them up, and that’s ok. Reserve them for special occasions, not your weekly rotation. Continue reading
Posted in Quick and Easy, Soup, Vegetarian Main Dish
Tagged Cheese, Garlic, half and half, Potatoes, Quick and Easy, Sour Cream
Hi Friends! I hope everyone in the states has enjoyed a wonderful Thanksgiving. Todays collection of recipes is designed to help you use up some of your thanksgiving leftovers. These leftover sweet potato recipes can use sweet potatoes in a variety of forms, from baked and roasted to mashed. Leftover russet potatoes can also be used for many of these recipes, as well. Continue reading
For all of you that love asparagus as much as I do, lets try some for breakfast! I serve this asparagus mushroom potato hash with sunny side up eggs for a filling breakfast that is full of veggies.
How often do you eat veggies for breakfast? Eating your vegetables at breakfast is a great way of incorporating more of them into your diet. Veggies for breakfast is definitely something that I don’t do often enough. Continue reading
Posted in Breakfast, Gluten Free Dishes, Quick and Easy, Vegetarian Main Dish
Do you have a favorite food that you can’t get enough of? Right now, mine is capers! I want to put them on everything, including these Sicilian roasted root vegetables.
I love to read cooking magazines. To be honest, I spend enough time in front of a computer that reading the physical format is enjoyable. I keep a pen ready to write all over the pages, and mark all my favorite recipes with tags. It’s addicting. Continue reading
Posted in Gluten Free Dishes, Side Dish, Vegan
