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Posted on Nov 27, 2011 in Food, Recipes | 6 comments

Roasted Garlic Whipped Potatoes

The belated Thanksgiving recipes continue! Put ’em in your Christmas box, or be like me and randomly make mashed potatoes for no reason other than because they’re delicious.

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Even if you’re not a potato fan, this recipe will teach you my not-so-secret method of making uhmaaaazing, creamy mashed potatoes without butter! I know, I know, it sounds crazy. But it’s delicious! And you can thank my sister for sharing this tidbit of knowledge with me.

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I’ve mentioned how I “roast” garlic before, and you can either do it my way or by roasting full bulbs of garlic in the oven (here’s a great tutorial on doing it that way.) Behold! True deliciousness!

Roasted Garlic Whipped Potatoes

Roasted Garlic Whipped Potatoes
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These creamy, dreamy mashed potatoes are so rich-tasting, you’ll never believe they are butter-free! The garlic and olive oil provide both flavor and a dose of healthy fats. Feel free to leave the potato skins on if you prefer that “smashed” potato texture, or whip until fluffy and light!

Ingredients:

10 red potatoes, peeled
8 garlic cloves, peeled
1/4 cup extra virgin olive oil, for roasting (1 tbsp used in recipe)
Salt & pepper to taste
1-2 tablespoons heavy cream (optional)

Instructions:

1. Place potatoes in a large pot and cover with water. Bring water to a boil and cook until potatoes are completely soft.

2. While the potatoes are cooking, heat the olive oil in a small pan on medium-low heat. Add peeled garlic cloves until oil begins to softly bubble. Reduce heat to very low and “roast” cloves until they are browned and soft. Remove from heat, set aside cloves and 1 tablespoon of the oil, and save garlic-infused oil for other uses.

3. Once the potatoes are done, drain the water and return to the pot. Add a splash of heavy cream if you are using, then whip together using an electric hand-mixer (alternative: use a potato masher or standing mixer.)

4. Mash together soft garlic cloves with a fork, then add them plus the olive oil, salt, and pepper. Mix together well. Garnish with crumbled bacon bits, chopped green onion, plain greek yogurt (or sour cream), or shredded cheese!

Nutritional info per 1/8th serving: 196 calories, 3.3 g fat, 38 g carbs (4 g fiber), 5 g protein. WW Points+: 5

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Posted on May 3, 2011 in Dear Diary, Food, Pup Posts | 11 comments

The Dog Days of Summer

Clever, right? I know, I’m a post titling genius. NBD. Well, mayhaps I need to explain why this post is titled that, no? (Be forewarned that it is slightly gross.)

Yesterday I took the puppers to the dog park to enjoy the nice weather and let off some steam. We were there probably 15 or 20 minutes, when Harry came running up and jumped up onto the table I was sitting at (as he often does.) I noticed something shiny on the bridge of his nose, and thought for a moment that one of the other dogs had bit him… until I got a closer look.

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It was a TICK! Ewewewewewewewewewewewew. Blech. GROSS. Stupid bloodsucking parasite (insert joke that my dad would make about me being the same, haha.) Since the ticks are out and about, you know that it’s quickly getting to be summer, sigh. I give both of my dogs Frontline topical flea & tick medication, but it can take up to 12 hours or something for the tick to die and fall off (they die from the medication in the dog’s blood or on its skin or something) and I didn’t want to A) wait that long or B) risk having a dead tick fall off in my bed or something. VOM.

I quickly scooped up the dogs and drove straight to… my mommy’s house. You’re never too old to go to your parents in a crisis, I say! Not that this was really a crisis, but it was gross and I didn’t want to have to deal with it alone. What can I say? I’m a wimp.

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I pulled up a “How to Safely Remove a Tick from Your Dog” tutorial on my phone, and we got down to business:

1. Using tweezers (don’t touch with your hand), grasp the tick as close to the skin as possible and firmly pull out without squishing the bug.)

2. Put into a cup full of rubbing alcohol and watch it slowly squirm to death (disgustingly fascinating.) Also, check to make sure that the tiny, revolting head of the tick is still attached to the body and not still embedded in your dog (this rarely happens.)

3. Rub a little rubbing alcohol or antiseptic on the bite site (rhyming!) and send your pet on his merry way.

4. Flush that sucker down the toilet in victory!

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Aaaaand now that I’ve sufficiently grossed you out, let’s look at pictures of food! (Advance apologies for the lazy iPhone pics):

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Dinner last night was a hodgepodge of stuff. First, I set the oven to a nice 400 degrees, and threw in a tray of fingerling potatoes covered in olive oil, fresh rosemary, and a new seasoning I picked up from Penzey’s Spices (best store EVER).

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I let those do their thang (about 30 minutes, moving ’em around once) while I prepared my… *drumroll please*

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Brussels sprouts!

Yes, that’s right, after my disastrous first attempt with cooking them I have still decided to give them another try. I decided to try to recreate the surprisingly tasty b. sprouts I had at my birthday dinner at Founding Farmers a few weeks back.

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I cut off the stems and sliced the little brains in half, then “marinated” them in maple syrup and tossed them in a pan with a little EVOO. A tiny bit of salt & pepper was added to the bunch as well, and then I just let them do their thing. Then after they were almost done cooking, I crumbled a couple strips of already cooked bacon (from brunch over the weekend) into the pan:

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Unfortunately, I should have taken them off of the stove pretty much at this point. You can tell in the above picture that they’re almost done! But… I got distracted, and the maple syrup ended up getting super caramelized and many of the leaves were too hard and chewy to eat. Sad! But the ones that weren’t completely hardened in syrup were actually quite delicious! I think that with proper execution this would have been a real winner. I may even end up a brussels sprouts convert…!

After the potatoes were done, I pulled them out of the oven and composed my dish, hiding the blackened sprouts on the bottom, ahaha.

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Earlier I had baked up an almond cake & cupcakes because I was desperate to try out my new almond extract that I had also purchased from Penzeys, so I had one for dessert. Result? AMAZINGNESS. Seriously, the best tasting cake I think I’ve ever made (and considering the fact that my experimental cooking doesn’t usually translate into baking, I was extra impressed.)

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It’s dairy-free (though uses eggs) and moderately healthier since I utilized half whole wheat flour (I bet the texture would be even better if I had remembered that I still had some whole wheat pastry flour in my pantry, haha.) I’ll definitely be posting a recipe soon, along with pictures that actually do it justice.

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Who is the official bug killer in your household? For me, it’s anyone BUT me. I do NOT do well with anything creepy and crawly and… *shudder* Some of you may think that I just need to man up, but I say that as long as there’s someone else there willing to do it, I shouldn’t have to! 😀

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