Made ATK’s Dilly Garden Potato Salad for like the 10th time this summer. We kind of winged it as we were camping, but it needed more fresh dill, and more lemon. Potatoes might not have been cooked enough…but it was hard to boil water on a propane burner on such a windy day!
Taken at Lewis and Clark lake in Yankton, SD.
Yield about 2 cups
Ingredients
Directions Place the peeled sweet potato chunks into a small pot and cover with water. Cover with a lid and place on the stove over medium heat. Bring the water to a boil and let simmer for 5 to 10 minutes, or until the sweet potato pieces are easily pierced with a fork.
Drain the water off the potatoes. Immersion blender option: return the drained pot of potatoes to the stove and place over low/medium heat. Add HALF of the coconut milk and the rest of the ingredients to the pot. Use an immersion (or “stick blender”) to blend the nacho cheese until it’s completely smooth and creamy. Add more coconut milk cream to the pot, blending as you go, until it has a consistency you like.
Transfer to a crockpot over “warm” setting for a party dip or keep covered and warm on the stove until serving.
Food processor (or blender) option: place the drained potatoes in a food processor or blender. Add HALF of the coconut milk and the rest of the ingredients to the pot. Blend the nacho cheese until it’s completely smooth and creamy. Add more coconut milk cream, blending as you go, until it has a consistency you like.
Transfer to a crockpot over “warm” setting for a party dip or return to the stove to keep covered and warm until serving. Optional: stir in 1 cup of fresh pico de gallo for a dip and/or garnish with red pepper flakes. Leftovers will keep refrigerated for up to 5 days in a sealed container. Be sure to warm thoroughly again before serving.
Found at http://fedandfit.com/paleo-nacho-cheese/
Test Kitchen’s recipe for the dough turned out ah-mah-zing. Used leftover sauce and veggies for topping.
Dusted our pizza peel (a cutting board) with cornmeal as well as dusting the dough with flour. Dough bubbled up CRAZY so maybe we should have pricked it before baking. Followed all test kitchen baking instructions, and it was done in 8m flat.
Topped pizzas with sausage, olives, rosemary; zucchini, jalapeño, kale, shrooms.
10/10 would bake again!
America’s Test Kitchen recipe banged out in under an hour. Always add an extra dusting of cornmeal to cauli pieces before frying for that cronch. Used the 3Qt saucepan with < 1Qt of canola oil to fry and it worked great. Was really able to keep the temp at 400° on Cody’s glass-top range.
Carrot sticks from the last harvest of the garden, and threw some basic-ass ranch sauce together from homemade vegan mayo as well.
Combo of crushed tomatoes, sun drieds, vodka, and almond milk for cream. Could have been creamier….thinking of vegan options. Not extremely full of flavor, but had a very nice tomato taste and silky texture. Zucchini, red onion, and cremini mushrooms were sliced thin, tossed in EVOO + Balsamic + herbs, then roasted at 350 for ~10 minutes.
We modified Betty Crocker’s classic Peanut Butter cookie recipe vegan-style. We used almond butter instead of peanut, and replaced the egg with the Ener-G Egg Replacer.
The cookies were very short and dry and crumbly. Might try ATK’s recipe next time.
They were really good, though, when dipped in the Orange Spice Rooibos tea we had with it on this cozysnowy October Sunday.
Naan was fucking bomb, took 3 hours to prove. Spicy Chard Soup was a little too hot, but adding a decent amount of almond milk yogurt cooled the flavor down.
Move over, fried mac and cheese—there’s a new comfort food in town. Deep fried risotto balls. Made a double batch of risotto a few days before, then wrapped pieces of frozen Tofutti cream cheese in a 2″ ball of rice. Dredged in flour, vegan eggwash (Ener-G egg replacer, mustard), and seasoned panko crumbs. Fried for 3-5 minutes. Make sure not to let any of the cheese escape or the oil will boil over!
Cody thought they were too big but I like ’em big 😉
Used 2/3 can of red curry paste. Included russet potatoes, eggplant, carrot, green beans, onion. Added 1.5T lime juice to temper down the spiciness.
Add 1-2 cloves garlic late in cooking process. Served curry with wide rice noodles, topped with fresh minced ginger, sliced green onion, lime wedge.
So Colt and I tried making this again, as it was really good last time. We more-or-less followed a recipe from TheEdgyVeg, but we kinda fucked it up this time.
The seitan nuggets fried nicely, but ended up very bready and doughy. I think we added too much vital wheat gluten whilst kneading the “chicken” dough, or possibly didn’t use a vital wheat gluten with a high enough gluten content. Used a whole bottle of Franks for the dough, but that made them too spicy. Would switch for half Frank’s/half stock as suggested in the recipe.
We should have planned ahead and made a ranch sauce or something to eat with the seitan as it was kind of dry.
Cody banged out some of ATK’s drop biscuits and they were the best part of the meal!