Sabotage Again

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All the times I try to eat healthy is for naught.  It always occurs.

One of the big saboteur is this little voice in my head that forces me to use up leftovers.

Have I said we always use leftovers?  Like 100 times maybe?

Anyway, I had leftover cauliflower mash that needed to be utilized. Since hubby wanted breakfast for supper, he does that often, I decided to use the leftover mash in some Tator Tots to accompany “breakfast”.

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This uses about a cup of cauliflower to 3 peeled and shredded potatoes.

Nothing healthy about it. Sabotage.

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3 peeled and shredded potatoes
1 cup leftover cauliflower mashed
1 teaspoon Italian herbs
2 tablespoons flour
Salt and pepper

Preheat a fryer.

Put potatoes in a covered microwave container and microwave on high 3 minutes.

Remove lid and stir to cool a bit. Press down on the potato with a paper towel to remove excess water. Stir in remaining ingredients well using plenty of salt and pepper.

Form into little tot sized balls. If you keep your hands a little damp with cool water they are easier to work with.

Deep fry in a preheated Fry Daddy, or other fryer, until golden. They may not come out perfect “tot” shapes but different is good sometimes.

Remove and drain on paper towels. Serve warm.

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Sriracha and Bacon Potato Salad

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Oh my goodness! I had been wanting to try this potato salad ever since I saw it on Peas and Crayons .

I wish I hadn’t waited so long. Sriracha and bacon on a spud? Really?

I did substitute chives and a few chopped white onion for the spring onions, since ours are not harvest ready yet.  I will have a ball once our onions are ready.

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You will have to click the link for the recipe and their inspirational pictures that forced me to go back and do a search to try it.

Jalapeno Lime Bean Dip with Fat Free Potato Chips

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Did you know you can make fat free potato chips?
They are very good also.

I didn’t know until I ran across one of my favorite little gadgets from Pampered Chef a couple years back.  It is a microwave potato chip maker and it looks like this.

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It comes with a stack of two disks where you lay your very thin sliced potato seasoned to preferences. ….but no oil. No spray…..nothing.

Potatoes, salt, and microwaved air.

I can zap one tray in 5 minutes on high. Two trays, stacked, takes 10 minutes rotating the trays after 5.
Of course it depends on your microwave wattage, so if you look onto one you have to experiment.

After I bought mine my sis liked it and found another brand somewhere. Paid like half price of what I did mine, wouldn’t you know.

Anyway on with the dip.

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Jalapeno Lime White Bean Dip

2 1/2 cups white beans, drained and rinsed
Juice of one lime
2 tablespoons creamy peanut butter
3 cloves fresh garlic
2 tablespoons jarred jalapeños, drained
1 teaspoon olive oil
2 tablespoons fresh cilantro
1/2 teaspoon cumin
Pinch of sea salt

Process in a food processor until smooth. Serve with chips or vegetables for dipping. Keep refrigerated.

I am sharing this with Let’s get Real Friday
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Herbed Summer Squash and Potato Torte

I adapted this recipe from Bon Appetit – June 2001

I left the skins on the potato and inverted the tortes onto serving plates to serve. I also used cooking spray instead of a drizzle of oil.

I found that their original suggestion of cooling and reheating didn’t work well, but it could have to do with the potato skins since the original recipe called to peel them.

Hot out of the oven they were very good!


Herbed Summer Squash and Potato Torte – Adapted Bon Appetit – June 2001

1 cup green onions — thinly sliced
1/2 cup grated Parmesan cheese
3 tablespoons all purpose flour
1 tablespoon fresh thyme leaves
2 teaspoons salt
3/4 teaspoon ground black pepper
5 Yukon Gold potatoes — unpeeled,scrubbed and cut into thin rounds
4 yellow summer squash — cut into thin rounds
olive oil cooking spray

Preheat oven to 375°F. Spray two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/2 of potatoes in concentric circles in bottom of pans, overlapping slightly. Layer 1/2 of squash in concentric circles atop potatoes. Spray well with cooking spray oil. Sprinkle with 1/2 of cheese mixture. Repeat with potatoes, then squash and cooking spray oil. Sprinkle with cheese mixture and press gently to flatten.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.

Invert onto serving plates and cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Description: source from
http://www.epicurious.com/recipes/food/views/HERBED-SUMMER-SQUASH-ANDPOTATO-TORTE-WITH-PARMESAN105167petit