Guest guest Posted December 14, 2000 Report Share Posted December 14, 2000 Hello all, it is me again. I am just over 3 weeks out and started adding a little soft foods although juice and soup are the mainstays. You will have to excuse me because I am feeling a little Martha /Food Networkish today. I decided to make some potatoes and wanted to share my experiment. First mashed sweet potatoes. I roasted them in the oven for about an hour in the skin then mashed them with the following: some vanilla flavored soymilk, butter (I know, but come on), cinnamon, nutmeg, cloves, ginger, and a dash of vanilla. You could also add brown sugar or splenda or whatever, but mine were pretty sweet on their own. They were great just like that, but I decided to put them in a shallow dish and sprinkle an instant oatmeal packet over the top and bake (an attempt to copy Boston Market without as much butter and no marshmallows). Wow is it good. You can't really eat much, but I think it is even a good recipe for the rest of the family at the holidays. Next I tried regular potatoes. The key was that I bought the small red " creamer " potatoes. I boiled them with the skin on and then put them in the food processor with VERY little butter and skim milk, kosher salt and fresh ground pepper. These were the most amazing and creamy mashed potatoes I have ever had. They literally tasted like they had a stick of butter and a half of a cup of cream in them. Soooo smooth. I processed them with the skin on and they were still creamy. After that, I decided to roast a whole head of garlic (cut the top drizzle on some olive oil, wrap in foil and bake in an over for about an hour--maybe 350). I added a few of these roasted garlic cloves to the potatoes and you would have thought I had gone to the fanciest restaurant for garlic mashed potatoes. Again, you can't eat much, but what you get is allll good! I hope I did not sound too proud of myself, but doggone it as a single person who never cooks, I am a regular Child. PS...On a TOTALLY different subject, I may have begun to develop the infamous Actigall rash. Can anyone give me any insight? Thanks, Mara MGB 11/22/00 275/255/135 Self-Pay after denial for exclusion Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2000 Report Share Posted December 14, 2000 Sounds wonderful! Dedee Yummy new foods > Hello all, it is me again. I am just over 3 weeks out and started > adding a little soft foods although juice and soup are the mainstays. > You will have to excuse me because I am feeling a little Martha > /Food Networkish today. I decided to make some potatoes and > wanted to share my experiment. > > First mashed sweet potatoes. I roasted them in the oven for about an > hour in the skin then mashed them with the following: some vanilla > flavored soymilk, butter (I know, but come on), cinnamon, nutmeg, > cloves, ginger, and a dash of vanilla. You could also add brown > sugar or splenda or whatever, but mine were pretty sweet on their > own. They were great just like that, but I decided to put them in a > shallow dish and sprinkle an instant oatmeal packet over the top and > bake (an attempt to copy Boston Market without as much butter and no > marshmallows). Wow is it good. You can't really eat much, but I > think it is even a good recipe for the rest of the family at the > holidays. > > Next I tried regular potatoes. The key was that I bought the small > red " creamer " potatoes. I boiled them with the skin on and then put > them in the food processor with VERY little butter and skim milk, > kosher salt and fresh ground pepper. These were the most amazing and > creamy mashed potatoes I have ever had. They literally tasted like > they had a stick of butter and a half of a cup of cream in them. > Soooo smooth. I processed them with the skin on and they were still > creamy. After that, I decided to roast a whole head of garlic (cut > the top drizzle on some olive oil, wrap in foil and bake in an over > for about an hour--maybe 350). I added a few of these roasted garlic > cloves to the potatoes and you would have thought I had gone to the > fanciest restaurant for garlic mashed potatoes. Again, you can't eat > much, but what you get is allll good! > > I hope I did not sound too proud of myself, but doggone it as a > single person who never cooks, I am a regular Child. > > PS...On a TOTALLY different subject, I may have begun to develop the > infamous Actigall rash. Can anyone give me any insight? > > Thanks, > Mara > MGB 11/22/00 > 275/255/135 > Self-Pay after denial for exclusion > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2000 Report Share Posted December 14, 2000 Mara, Thanks for the recipes... I will definately try the sweet potatoes for Christmas.. surprise the family with that one.. Trudy Yummy new foods Hello all, it is me again. I am just over 3 weeks out and started adding a little soft foods although juice and soup are the mainstays. You will have to excuse me because I am feeling a little Martha /Food Networkish today. I decided to make some potatoes and wanted to share my experiment. First mashed sweet potatoes. I roasted them in the oven for about an hour in the skin then mashed them with the following: some vanilla flavored soymilk, butter (I know, but come on), cinnamon, nutmeg, cloves, ginger, and a dash of vanilla. You could also add brown sugar or splenda or whatever, but mine were pretty sweet on their own. They were great just like that, but I decided to put them in a shallow dish and sprinkle an instant oatmeal packet over the top and bake (an attempt to copy Boston Market without as much butter and no marshmallows). Wow is it good. You can't really eat much, but I think it is even a good recipe for the rest of the family at the holidays. Next I tried regular potatoes. The key was that I bought the small red " creamer " potatoes. I boiled them with the skin on and then put them in the food processor with VERY little butter and skim milk, kosher salt and fresh ground pepper. These were the most amazing and creamy mashed potatoes I have ever had. They literally tasted like they had a stick of butter and a half of a cup of cream in them. Soooo smooth. I processed them with the skin on and they were still creamy. After that, I decided to roast a whole head of garlic (cut the top drizzle on some olive oil, wrap in foil and bake in an over for about an hour--maybe 350). I added a few of these roasted garlic cloves to the potatoes and you would have thought I had gone to the fanciest restaurant for garlic mashed potatoes. Again, you can't eat much, but what you get is allll good! I hope I did not sound too proud of myself, but doggone it as a single person who never cooks, I am a regular Child. PS...On a TOTALLY different subject, I may have begun to develop the infamous Actigall rash. Can anyone give me any insight? Thanks, Mara MGB 11/22/00 275/255/135 Self-Pay after denial for exclusion Quote Link to comment Share on other sites More sharing options...
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