Rosemary Thyme Roasted Skillet Potatoes

I hope everyone had a fabulous Thanksgiving! Unfortunately for me, I had a really bad cold all of last week so while I did get to eat a ton of delicious food, I couldn’t really taste it 😦 But! that’s no reason to leave some goodies out! Have some leftover potatoes? This is a super easy treat that will impress your guests… because who doesn’t love potatoes?

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Rosemary Thyme Roasted Skillet Potatoes

Prep time: 20 min

Cook time: 90 min

Serves 5-6

Ingredients

  • 5-6 large Yukon gold potatoes, peeled
  • 4-5 tbsp olive oil, or ghee
  • 1 tbsp garlic, minced or grated
  • 1 ½ tbsp thyme, minced; plus more for garnish
  • 1 ½ tbsp rosemary, minced
  • ~ 1 tsp of sea salt, plus more to taste
  • ½ tsp pepper

Instructions

  1. Preheat oven to 400 degrees F. Thinly slice potatoes using a mandoline sliceror food processor with the slicing attachment. Arrange potatoes upright in a 10″ cast iron skillet.
  2. In a pan over low heat, add ghee or olive oil and allow to warm. Add rosemary, thyme and garlic and simmer for about 5-7 minutes, stirring continuously to prevent the garlic from burning. Remove from heat and pour evenly over potatoes, using a brush to spread the herbs and garlic evenly. Season the potatoes with salt and pepper.
  3. Place in oven to cook for 1-1/2 hours. If potatoes start to brown or burn too quickly, turn the heat down. Likewise – if they appear they aren’t crisping fast enough, turn the oven to 425 degrees F.
  4. Once potatoes are cooked, remove from oven and serve.

Enjoy!

-S

Jalapeño Cheddar Scalloped Potatoes (Gluten-Free, Vegan)

I’ve been a bit impulsive lately. Mainly with shopping, chores, and cooking, painting my toenails red – nothing dangerous (but if you knew me, my toes have never been anything other than white or French pink… so this is the real deal).

I bought a mandolin off of Amazon a few months ago. To be completely honest, I forgot I bought it, much like several other kitchen gadgets. I get excited, have an idea, buy a tool I need, get a recipe together, lose track of time, lose said-recipe, and *poof!* Just like that, a thought now gone far, far away.

I have been craving scalloped potatoes. I can remember my mom as a kid, making Betty Crocker boxed potatoes, and I absolutely loved it. I even tried to eat one of those dehydrated potatoes – PSA – they are not like potato chips. But, with the weird powder mix, the milk, the water…. It just didn’t really seem that appealing to me once I learned how to cook. As a potato connoisseur, I’m surprised I haven’t tried to make them sooner. A regular cheese sauce is easy… anyone can do that. But I wanted a challenge. After rummaging through my cabinet and finding a big old fat potahto, it came to me.

Homemade… dairy free.. why stop there!? Vegan scalloped potatoes, it was.

Now, everyone knows the best part of cheese is, well, cheese. It’s melty, delicious, can be put on pretty much anything. I am a cheese lover, and I don’t have a major sensitivity to dairy, but I respect that it should be used in moderation from a health standpoint… and moderation with cheese is just lame.

I ran to the store and grabbed the first dairy-free cheese that looked good – I landed on Follow Your Heart’s Vegan Cheddar Shreds, and hoped for the best. Let me just say…… this was the perfect choice, because the potatoes came out absolutely delicious.

Enough blabbering, you all need to make these ASAP.

 

Jalapeño Cheddar Scalloped Potatoes (Gluten-Free, Vegan)

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Prep time: 20 min

Cook time: 40 min

Serves 4-6

Ingredients

  • 3 medium-large baking potatoes, peeled
  • 1 can of full-fat coconut milk
  • 1 cup of Follow Your Heart’s cheddar shreds
  • ½ cup vegetable broth, plus more if needed
  • ½ tbsp garlic powder
  • ¼ tbsp paprika
  • ½ tsp salt, plus more to taste
  • ½ tsp pepper
  • 1 large jalapeño, finely chopped – ribs and seeds removed

Directions

  1. Preheat your oven to 400 degrees F.
  2. Using a mandolin, slice your potatoes into about 1/4 to 1/8 inch slices. (If you are very skilled with a knife, you can use a knife, but please be careful)
  3. Place the potatoes on a plate or baking sheet and gently pat dry with a paper towel. Add a pinch of salt – not to give a lot of flavor, this is more to help them dry out as you cook your sauce.
  4. In a medium sized saucepan, bring your coconut milk and vegetable broth to a boil. Once bubbling, turn down to medium low heat. Add the garlic, salt, pepper, paprika and jalapeno and continue to stir.
  5. Add your cheese – you may need to turn the heat back up to medium if you don’t see it start to melt. Using a whisk, ensure the mixture stays piping hot but does not burn, so that the vegan cheese can melt. If you find the sauce starts to get too thick, you can add more vegetable broth, a splash at a time. At this point – taste your sauce. It should have a good kick, perhaps more than you’d normally season a sauce – remember, the potato starch will absorb a lot of it, so you want some flavor!
  6. As the sauce simmers, arrange your potatoes into an 8×8 baking dish – no need to grease, the coconut milk prevents the potatoes from sticking to the bottom. Arrange the potatoes in several layers so that each slice is mostly flat but stacked on top of each other. If you use a different sized baking pan, this is fine – your potatoes may not stack as deep but that shouldn’t be a problem.
  7. Pour the sauce over your potatoes so that they are almost completely covered. If you feel you need more sauce, you can add a splash of vegetable broth to the top, and poke potatoes around with a fork to gently mix the sauce. The potatoes will absorb a lot, so no need to worry about mixing the sauce uniformly if this is needed.
  8. Bake for 25-30 minutes, until top starts to get golden brown. Remove from heat and add a dash of salt and pepper to the top (this is added now rather than before, so that the potatoes don’t absorb and diffuse the salt right away upon cooking)
  9. Allow to cool for 5-10 minutes and serve.

 

Enjoy!

-S

 

Pumpkin Chai Spiced Cheesecake (Paleo, Vegan)

I’ve had some really great ideas lately for things I want to start doing with this blog. My ultimate goal is to have a cookbook (working on it!), but I want to add a few other cool things to my repertoire too. I have so many little recipes for natural household cleaners with essential oils, herb infused cooking ingredients, the whole nine. Once I get some more time, I will definitely be sharing!

On a side note, Thanksgiving is 2 weeks away, and I’m left wondering where 2017 went. I think I can speak for most when I say that 2016 was just a lengthy and traumatic, so we were all waiting for 2017 to be a nice transition to figure all of our shit out.

I don’t think that happened, because it’s November and I’m not sure what I’ve done for the last 10.5 months. And I only drank a *few* beers.

Regardless, I plan on spending the rest of this year making my time count – I have a lot I want to accomplish, and I’m tired of letting time pass me by. To start, I want 2018 to have newsletters, updates, and I want to share with you all whatever it is you’re looking for when you walk into your kitchen and want to be inspired.

This post is short and sweet, didn’t take a lot of time… much like this recipe J I have another variation of this that I’ll have to post, but I wanted you all to have a delicious, gluten free/vegan alternative to bring to the Thanksgiving table next week! For a person that doesn’t really eat desserts… this one takes the cake. Pun intended.

Pumpkin Spiced Cheesecake (Gluten Free, Vegan)

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prep time: 25 min

cook time: n/a

Serves 12

Ingredients:

Crust

  • 1 cup almonds
  • 1¼ cup Medjool dates, pits removed
  • 1 tsp cinnamon

Filling

  • 1½ cup raw cashews, soaked and drained**
  • ½ cup coconut cream
  • ½ cup agave nectar
  • 1 tsp vanilla extract
  • ¼ cup liquid virgin coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 cup canned pumpkin
  • 3 tsp chai tea leaves (approx. 2-3 tea bags)

**soaking the cashews for 4-5 hours is best, but you can also soak for about 20-25 minutes in a bowl of boiling water)

 

INSTRUCTIONS

For the crust:

  1. Add dates, cinnamon and almonds to food processor and pulse on high for 1-2 minutes until finely chopped and mixture starts to become sticky when you pinch it together. If the mixture is too dry, add more dates. If it’s too sticky, add more almonds, a small handful at a time.
  2. Transfer your crust to an 8″ springform pan. Firmly press crust into the bottom of the baking dish, ensuring that it is packed evenly around the entire dish and no air bubbles remain. Set aside.

For the cheesecake:

  1. In a blender, add cashews, coconut cream, agave nectar, vanilla extract, pumpkin, coconut oil and pumpkin pie seasoning. Blend on high until filling is very smooth and appears creamy, about 2-3 minutes.
  2. Pour half of the batter over the crust, making sure to get rid of any bubbles and that it’s covered evenly. Place in the freezer while you work with the remaining batter.
  3. Add the chai tea leaves to the last half of the batter and blend for another minute or so, making sure the entire mix is evenly blended.
  4. Gently pour the chai batter over the first batter slowly, so as to not mix the two. Tap  the sides of the dish to ensure the layer is evenly covering the rest, and to get rid of any air bubbles.
  5. Place cake in freezer for at least 2 hours to set. Before serving, remove from freeze for about 15 minutes to allow to thaw.

Enjoy!

-S