There is a dish we refer to as "Grandma Tolman". No, we do not cook and eat our Grandma Tolman, rather it is a dish she frequently made, and therefore the dish was dubbed Grandma Tolman. It's a cross between fried potatoes and potato soup.
Grandma Tolman
1/4 lb bacon, cut in pieces (I usually use a little more bacon than this...shhhh don't tell!)
1 or 2 onions, thinly sliced
2 or 3 lbs potatoes, thinly sliced
Water
Salt & Pepper
In a heavy bottomed pot, cook bacon on medium to medium high heat, until bacon is crisp. Remove bacon (set aside) but leave grease in the pot. To the hot grease, add alternating layers of potatoes and onions, filling up the pot as much as you wish (easy to make a lot or a little of this dish!). Cook on medium high for several minutes before stirring...you want the potatoes and onions on the bottom to brown a bit. Stir it up and then let sit again to brown the new layer on the bottom. After you've browned a few "layers" of potatoes, add water to the pot to just barely, barely cover the potatoes. Cover pot and bring to a simmer. Simmer for 10-15 minutes, until potatoes and onions are tender. Season with salt and pepper, and add bacon back to the pot.
Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts
Sunday, April 13, 2014
Sunday, January 29, 2012
New Potatoes and Peas
This is one of my son's favorite dishes! Grandma makes it every time we come visit.
Steam some new potatoes with some freshly shelled peas (if you can get them. If not, diced regular potatoes and frozen peas are good too!).
In a saucepan, melt 2 Tbsp of either MSPI safe margarine or clarified butter (ghee) for each 2 cups of sauce you want to wind up with. Add an equal measure of flour to the hot, melted margarine/clarified butter and stir for a minute or two. You don't want to color the roux, just cook the raw taste off the flour. Add 1 1/2 cups rice milk for each 2 Tbsp of margarine/clarified butter used, stirring constantly until it comes to a boil and thickens. Add 1/4 to 1/2 cup MSPI safe coffee creamer (gives it that nice creamy taste). Season to taste with salt and pepper. Sauce will be a little thin. That's OK...the potatoes will help thicken it up a bit. Pour the sauce over the steamed potatoes & peas, stirring to coat. Add a little more salt and pepper, if needed.
Steam some new potatoes with some freshly shelled peas (if you can get them. If not, diced regular potatoes and frozen peas are good too!).
In a saucepan, melt 2 Tbsp of either MSPI safe margarine or clarified butter (ghee) for each 2 cups of sauce you want to wind up with. Add an equal measure of flour to the hot, melted margarine/clarified butter and stir for a minute or two. You don't want to color the roux, just cook the raw taste off the flour. Add 1 1/2 cups rice milk for each 2 Tbsp of margarine/clarified butter used, stirring constantly until it comes to a boil and thickens. Add 1/4 to 1/2 cup MSPI safe coffee creamer (gives it that nice creamy taste). Season to taste with salt and pepper. Sauce will be a little thin. That's OK...the potatoes will help thicken it up a bit. Pour the sauce over the steamed potatoes & peas, stirring to coat. Add a little more salt and pepper, if needed.
Tuesday, November 29, 2011
Stuffing
I love stuffing... it's one of the cornerstones of both our Thanksgiving and Christmas meals. However, every time I pick up a package of stuffing mix, I see the dreaded words "hydrolyzed soy protein", "soy protein isolate", "soy flour" or "whey". Luckily, stuffing isn't difficult to make from scratch! I love getting artisan bread to make my stuffing from. One of my favorites is a roasted garlic bread that has whole garlic cloves studded throughout the bread. As with anything, read the label to make sure there's nothing you don't want in the bread.
1 loaf (or more) good, crusty bread of your choice
1 large onion (or a little more, if you like lots of onion), chopped
4 to 5 ribs of celery, chopped
2 medium apples, cored and chopped
1/2 lb MPSI safe sausage
1 stick of margarine or 1/2 c clarified butter (if tolerated)
A few cups MSPI safe chicken broth
Poultry seasoning or a combination of your favorite herbs for stuffing
Slice the loaf. Lay several slices on top of each other in a stack, slice into rods, then rotate 90 degrees and cut into cubes. When the bread is cubed, spread it out on the counter to dry overnight OR put it in a thin layer on cookie sheets and dry it out in a warm oven for a few hours.
When you're ready to make the stuffing, melt the margarine or clarified butter in a large skillet. Add the onion, celery, apples and sausage, crumbling the sausage as it cooks. When the sausage is brown and the vegetables and apples are soft, add a cup or two of chicken broth and add enough poultry seasoning to everything until it tastes right for you. Place the dried out bread cubes in a large, greased baking pan. Pour cooked mixture over the bread, stirring to coat. Add more chicken broth, a little at a time, until the bread is as moist as you like. Cover with foil and bake in a 350 degree oven for 30 to 45 minutes.
**Note** If you like a more uniform, softer, scoopable stuffing, add an or two to the mix during the final mixing, adding broth until it's fairly loose, then bake as directed. I prefer a stuffing that has distinct, separate pieces of bread rather than a soft stuffing.
1 loaf (or more) good, crusty bread of your choice
1 large onion (or a little more, if you like lots of onion), chopped
4 to 5 ribs of celery, chopped
2 medium apples, cored and chopped
1/2 lb MPSI safe sausage
1 stick of margarine or 1/2 c clarified butter (if tolerated)
A few cups MSPI safe chicken broth
Poultry seasoning or a combination of your favorite herbs for stuffing
Slice the loaf. Lay several slices on top of each other in a stack, slice into rods, then rotate 90 degrees and cut into cubes. When the bread is cubed, spread it out on the counter to dry overnight OR put it in a thin layer on cookie sheets and dry it out in a warm oven for a few hours.
When you're ready to make the stuffing, melt the margarine or clarified butter in a large skillet. Add the onion, celery, apples and sausage, crumbling the sausage as it cooks. When the sausage is brown and the vegetables and apples are soft, add a cup or two of chicken broth and add enough poultry seasoning to everything until it tastes right for you. Place the dried out bread cubes in a large, greased baking pan. Pour cooked mixture over the bread, stirring to coat. Add more chicken broth, a little at a time, until the bread is as moist as you like. Cover with foil and bake in a 350 degree oven for 30 to 45 minutes.
**Note** If you like a more uniform, softer, scoopable stuffing, add an or two to the mix during the final mixing, adding broth until it's fairly loose, then bake as directed. I prefer a stuffing that has distinct, separate pieces of bread rather than a soft stuffing.
Friday, November 25, 2011
Mashed Potatoes
I love mashed potatoes, and so do my children! I've finally come up with a mashed potato that is acceptable to me without all the problematic dairy (my 'regular' mashed potatoes have butter, heavy cream and sour cream in them...)!
Potatoes
MSPI safe margarine or clarified butter (if tolerated)
MSPI safe chicken broth
Garlic salt
MSPI safe non-dairy creamer (original flavor)
Scrub potatoes (peel or don't peel...your preference) and boil in just enough water to keep from scorching. When tender, drain any remaining water from the pot. Mash the potatoes (dry), then add some chicken broth and garlic salt. You want them definitely thick. Add a knob of margarine or clarified butter, stirring until the margarine or clarified butter is melted. Finish with enough non-dairy creamer to your preferred consistency. Season to taste with salt, pepper, and additional garlic salt if desired.
Potatoes
MSPI safe margarine or clarified butter (if tolerated)
MSPI safe chicken broth
Garlic salt
MSPI safe non-dairy creamer (original flavor)
Scrub potatoes (peel or don't peel...your preference) and boil in just enough water to keep from scorching. When tender, drain any remaining water from the pot. Mash the potatoes (dry), then add some chicken broth and garlic salt. You want them definitely thick. Add a knob of margarine or clarified butter, stirring until the margarine or clarified butter is melted. Finish with enough non-dairy creamer to your preferred consistency. Season to taste with salt, pepper, and additional garlic salt if desired.
Cranberry Sauce
1 bag cranberries
1 cup orange juice
1 cup sugar
If you like smoother cranberry sauce, place the berries in a blender with the juice and puree. If you like whole berry sauce, skip this step! Place all ingredients in a saucepan and bring to a boil, allowing it to cook until all the berries pop (for whole berry sauce) and/or the sauce thickens. Skim white foam off the top, pour into a serving dish and chill until serving!
1 cup orange juice
1 cup sugar
If you like smoother cranberry sauce, place the berries in a blender with the juice and puree. If you like whole berry sauce, skip this step! Place all ingredients in a saucepan and bring to a boil, allowing it to cook until all the berries pop (for whole berry sauce) and/or the sauce thickens. Skim white foam off the top, pour into a serving dish and chill until serving!
Wednesday, September 21, 2011
Cornbread
We had corn muffins last night with "Hot Dog Soup" (what my kids call Lentil Soup). I love cornbread...it probably comes with the territory of having a parent from the South. However, there are several different camps in the cornbread camp.
Southerners usually prefer white cornmeal to yellow(though not always), and Southern cornbread is NOT SWEET. Many don't even put a smidgen of sugar in the cornbread. While I love a good, crusty piece of Southern cornbread, I feel adding a single tsp of sugar brings out the flavor of the cornmeal. It's not enough to make it sweet, but it lends a depth of flavor.
Westerners usually prefer yellow cornmeal over white (though not always), and western cornbread is SWEET. Like this could basically pass for a piece of cake kind of sweet. And it's often served with honey butter for extra sweet amazingness. While adding additional sugar makes for a wickedly good piece of cornbread, to me it feels like more of a dessert bread. So, I compromise and try to meet the two worlds somewhere in the middle.
Making cornbread safe for MSPI isn't difficult: Make sure you use canola, safflower, or your favorite oil instead of melted butter, and use rice milk instead of regular milk or buttermilk. Now, without further ado...
1 c flour
3/4 c cornmeal (yellow or white)
1 tsp sugar OR 3 Tbsp sugar (depends on if you like your cornbread savory or slightly sweet)
2 tsp baking powder
1/2 tsp salt
2 eggs, beaten
2 Tbsp oil
3/4 (ish) c rice milk
Blend flour, cornmeal, sugar, baking powder, and salt. In a separate bowl combine eggs, oil and rice milk. Add wet ingredients to dry ingredients and mix just until combined (don't overmix!). *FOR SOUTHERN STYLE CORNBREAD* Preheat cast iron skillet or baking pan. Add several Tbsp oil and coat bottom and sides of pan (be generous). Pour batter into preheated, greased skillet or pan. Place in oven at 375 until golden brown and crusty (the preheated pan with plenty of oil will help form an amazing crust). *FOR WESTERN STYLE CORNBREAD* Pour cornbread into a greased or sprayed baking pan. Bake at 375 until sides are golden brown and a toothpick comes out clean. For muffins: Pour batter into greased or lined muffin tins (3/4 full) and bake at 375 for about 20 minutes, until golden brown around the edges.
Southerners usually prefer white cornmeal to yellow(though not always), and Southern cornbread is NOT SWEET. Many don't even put a smidgen of sugar in the cornbread. While I love a good, crusty piece of Southern cornbread, I feel adding a single tsp of sugar brings out the flavor of the cornmeal. It's not enough to make it sweet, but it lends a depth of flavor.
Westerners usually prefer yellow cornmeal over white (though not always), and western cornbread is SWEET. Like this could basically pass for a piece of cake kind of sweet. And it's often served with honey butter for extra sweet amazingness. While adding additional sugar makes for a wickedly good piece of cornbread, to me it feels like more of a dessert bread. So, I compromise and try to meet the two worlds somewhere in the middle.
Making cornbread safe for MSPI isn't difficult: Make sure you use canola, safflower, or your favorite oil instead of melted butter, and use rice milk instead of regular milk or buttermilk. Now, without further ado...
1 c flour
3/4 c cornmeal (yellow or white)
1 tsp sugar OR 3 Tbsp sugar (depends on if you like your cornbread savory or slightly sweet)
2 tsp baking powder
1/2 tsp salt
2 eggs, beaten
2 Tbsp oil
3/4 (ish) c rice milk
Blend flour, cornmeal, sugar, baking powder, and salt. In a separate bowl combine eggs, oil and rice milk. Add wet ingredients to dry ingredients and mix just until combined (don't overmix!). *FOR SOUTHERN STYLE CORNBREAD* Preheat cast iron skillet or baking pan. Add several Tbsp oil and coat bottom and sides of pan (be generous). Pour batter into preheated, greased skillet or pan. Place in oven at 375 until golden brown and crusty (the preheated pan with plenty of oil will help form an amazing crust). *FOR WESTERN STYLE CORNBREAD* Pour cornbread into a greased or sprayed baking pan. Bake at 375 until sides are golden brown and a toothpick comes out clean. For muffins: Pour batter into greased or lined muffin tins (3/4 full) and bake at 375 for about 20 minutes, until golden brown around the edges.
Saturday, September 17, 2011
Pasta with Buttered Corn
Until I saw this, I'd never thought about adding corn to pasta. This is a tasty, light meal that's quick to prepare. Use fresh corn when possible, but frozen corn works as well.
1 lb hot, cooked pasta
1/3 c MSPI safe margarine OR clarified butter (if tolerated)
2 c fresh cut corn kernals (about 3 large ears)
3 scallions, chopped
Salt and pepper
Toss hot pasta with margarine or clarified butter. Add corn and scallions. Season to taste with salt and pepper.
1 lb hot, cooked pasta
1/3 c MSPI safe margarine OR clarified butter (if tolerated)
2 c fresh cut corn kernals (about 3 large ears)
3 scallions, chopped
Salt and pepper
Toss hot pasta with margarine or clarified butter. Add corn and scallions. Season to taste with salt and pepper.
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