Posts Tagged ‘vegetarian’

spud stud

i thought id tried every variation under the sun of cooking a potato… until i stumbled across a couple of recipes for hasselback potatoes!

they seemed kind of like a mix between a baked potato and scalloped potatoes. top em’ with some bacon bits and you could serve these babies up as your main course. they have the looks of being prepared by a skilled hand, but a pair of chopsticks will have you mastering this recipe in no time


russet potatoes, thoroughly rinsed
olive oil
bread crumbs (i used a GF version)
shredded cheese (i used daiya rice shreds)

1) Heat oven to 450*. Place chopsticks on a cutting board on either side of the potato and cut thin slices all the way down the length of the potato. Be careful to not cut all of the way through it!

2) Place potatoes in a roasting pan coated with a thin layer of olive oil. Drizzle olive oil over potatoes and bake for about 45 minutes.

3) Once they’re done, remove the pan from the oven. Mix some cheese, olive oil and breadcrumbs in a bowl (enough to cover however many potatoes you’re cooking) and spread onto potatoes, making sure to get the mixture into the cracks. Top with some salt and pepper and place the pan back in the oven until the cheese is melted.


squash nut – part 1

i’ve had four medium sized butternut squashes from the garden patiently waiting in my garage for the past couple of months to be used in the perfect recipe. i knew i wanted to make some sort of soup once the “soup season” was upon us

this weekend turned out to be a soup-makin-kinda-saturday-afternoon. i found this recipe and altered it a bit – of course.

a little bit of slicing and dicing for the prep work. boil, simmer, then blend. this soup came together so simply and has such a warm your bones kinda taste to it. def adding this one to the archives for future use!


2 T. olive oil
2 carrots, diced
2 celery stalks, diced
1 large onion, diced
4 c. cubed butternut squash, fresh or frozen
1 to 2 inches freshly grated ginger (depends on your liking)
1/2 t. chopped fresh thyme
4 c. low sodium chicken (or veggie) broth
1/2 t. salt
1/2 t. pepper

1) Heat oil in a large soup pot. Add the carrots, celery and onion. Cook until the veggies begin to soften and the onions turn translucent.

2) Stir in the squash, ginger, thyme, broth, salt and pepper. Bring to a boil, reduce heat and simmer until the squash is fork tender – about 30 minutes.

3) Use an immersion blender (or traditional blender once cooled) to puree the soup. Add salt and pepper to taste.


check out the RECIPES page for more tasty bits of fall goodness