Tag Archives: crispy

King’s Potato Pie

This winter is really dragging for me… 60 inches of snow in one season is a bit much.  In order to enjoy some part of the winter, I have still been cooking some hearty meals before springtime supposedly hits.  This week, I made sheperd’s pie… but obviously couldn’t eat the traditional dough crust on top, so I added my own gluten free twist!  The base is mashed potatoes, the middle is meat and veggies, and the top is crispy potatoes.

King’s Potato Pie

Pieces:

  1. 5-6 russet potatoes, peeled and chopped into one inch cubes
  2. 3 tbsp. vegan butter
  3. one cup coconut milk (I promise it has NO coconut flavor!)
  4. 3 tsp. lemon pepper
  5. 3 tsp. garlic salt
  6. 5 carrots, peeled and sliced into rounds
  7. one pound ground beef
  8. one cup frozen peas
  9. one quarter cup red wine vinegar
  10. one extra russet potato, washed but not peeled
  11. an olive oil mister
  12. 1 tbsp. dried parsley

Process:

  1. Peel and chop the 5-6 russet potatoes into one inch cubes.
  2. Boil several inches of water in a large pan.  Add the potatoes and boil until fork tender.  Drain.
  3. Put the potatoes back into the large pan.  Add the butter, coconut milk, 1 tsp. lemon pepper, 1 tsp. garlic salt.  Mash until desired consistency.
  4. In a large sauté pan with a half inch of water, simmer the carrot rounds just until tender. Drain any extra water.
  5. Add the ground beef, peas, red wine vinegar, 1 tsp. lemon pepper, 1 tsp. garlic salt.
  6. Saute until the beef is cooked through.  Drain any extra liquid.
  7. In a large baking dish, spread the mashed potatoes.  Layer the beef mixture on top.
  8. On top of the beef mixture, use a mandolin to shave potato slices from the extra russet potato.  Cover the beef mixture evenly with potato slices.
  9. Using an olive oil mister, spray the potato slices lightly with oil so they will crisp.
  10. Sprinkle 1 tsp. lemon pepper, 1 tsp. garlic salt, and dried parsley on top.
  11. Bake at 350 degrees about 20 minutes, until potatoes crisp on top.
  12. Serve hot.

king pie 1

Layer 1

king pie 2

Layer 2

king pie 3

Layer 3 and final king’s potato pie!

Happy Allergy Free Eating!

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Recipe Roll Over

In an attempt to continue to eat healthy despite the busy schedule of fall, I spent a lot of time in the produce section of the grocery store this week.  I bought a large eggplant.  I wasn’t exactly sure why, but I thought it would come in handy.  When I got home, I realized that I had some corn pasta and canned tomatoes in the cupboard, as well as some fresh basil in the front yard.  So, I made a mish mosh of recipes!

I cooked the corn pasta, made a quick tomato sauce, and sliced the eggplant to make crispy eggplant (oh, how I love this recipe!).  I served the pasta and sauce over the crispy eggplant for a perfect week night meal!

To make a quick tomato sauce… in a deep roasting pan, I put:

  • 1 large can san marzano crushed tomatoes
  • one half of a shallot, diced
  • generous seasoning of salt and pepper
  • 6-7 fresh basil leaves
  • 2 tbsp. tomato paste
  • pinch red pepper flakes
  • one half cup coconut creamer (optional)

I then put the roasting pan in the oven at 375 for about 20 minutes until heated through.  This recipe is similar to Mama’s Meat Sauce, and almost as tasty!  You could certainly use Mama’s Meat Sauce over the corn pasta and eggplant for a heartier meal.

Serve the corn pasta, crispy eggplant, and homemade sauce for a great recipe roll over meal.

Happy Allergy Free Eating!

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Crispy Garlic Potatoes

My mom makes these perfectly crisped potatoes that are a great side to any meal, so I had to try them myself!  Potatoes are a great base that you can add so many different flavors to.  Here, I used garlic salt, lemon pepper, and paprika.  Great flavor combination!

Crispy Garlic Potatoes

Pieces:

  1. one bag of small white potatoes
  2. 3 tbsp. olive oil
  3. 1 tbsp. garlic salt
  4. 1 tbsp. lemon pepper
  5. 1 tbsp. smoked paprika
  6. 1 tbsp. dried rosemary

Process:

  1. Wash the potatoes and cut each one in half.
  2. Steam them… either in a steamer or with a steamer insert and covered over boiling water.  Steam about 8 minutes, until fork tender.
  3. Let them cool and dry out.  The drier the better.  (Mom is right about this… secret step to getting them crispy.)
  4. Coat a large saute pan with the olive oil over medium high heat.  Let the oil heat for 1-2 minutes.
  5. When the potatoes are very dry, put them in the large saute pan with the olive oil.
  6. Add the garlic salt, lemon pepper, paprika, and rosemary.
  7. Stir every couple minutes until they get to desired crispness, about 8-10 minutes.

Happy Allergy Free Eating!

 

 

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