Friday, June 30, 2017

Hoff's Potato Salad (IP)

Hoff's Potato Salad (Instant Pot)
Yields: about 4-5 cups
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

  • 1 small bag Baby Yukon Gold Potatoes (cut into bite size pieces)
  • 1 cup Water
  • 8 oz. oil-free Hummus
  • 1 small Onion (diced)
  • 2 tbsp. Pickle Relish
  • 2 tbsp. Yellow Mustard
  • Paprika

  1. Place Potatoes & Water in IP
  2. Lock lid in place and make sure pressure release valve is closed
  3. Press "Manual" button & reduce time to 4 minutes
  4. When done, use quick release method
  5. Place Potatoes in fridge to cool, at least 20 minutes
  6. Gently fold together Potatoes, Hummus, Onions, Pickle Relish & Mustard
  7. Sprinkle with Paprika
  8. Allow flavors to blend in the fridge a few hours before serving

Hoff Thoughts: You observant few will notice little orange specs in this salad - it's shredded Carrot.  Not a typically Potato Salad ingredient, but I had leftover so I added with good results.

Friday, June 16, 2017

Basil Avocado Pasta

Basil Avocado Pasta
Yields: 5-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free

  • 16 oz. Pasta of choice
  • 2 bunches of fresh Basil
  • 2 Avocados 
  • 1 15oz. can diced Potatoes (rinsed & drained)
  • 1 Zucchini (shredded)
  • Juice from 1 Lemon 
  • 2 Garlic Cloves
  • 1 tsp. Cumin
  • 1 tsp. Onion Powder
  • Season with Sea Salt

  1. Bring large pot of Water to boil, season with 2 tbsp. Sea Salt
  2. Cook Pasta
  3. Meanwhile blend together Basil, Avocados, Potatoes, Lemon Juice, Garlic Cloves & Seasonings
  4. Combine Pasta with Sauce & Zucchini
  5. Bon appetit!

Friday, June 2, 2017

Baby Japanese Sweet Potatoes

Between 2-3 pm, I require a snacky snack.  Instead of hitting the vending machine, I prefer to make my own snacks.  Most recently, I have been delighting over baked, baby Japanese sweet potatoes to satisfy this period of hunger.

If you are unaware of the gloriousness of these gems, check out my post dedicated to them.

How did I find baby Japanese sweet potatoes?

Simple.  I asked the produce manager of my local grocer to start carrying them (it never hurts to ask).  But, instead of stocking the regular size, which I am used to gorging on for dinner, they stocked the baby ones.  At first, I was like, is this a joke?  What the hell am I supposed to do with these little things?  Then the light bulb went off - a couple of these would make the perfect snacky snack.

So, I grabbed three packs, which gave me roughly 20 potatoes.  Once home, I scrubbed them up, forked each one a few times and baked right on the rack at 400 degrees for about 30 - 40 minutes.  The long, thin potatoes require less time than the short, stocky fellows.  What resulted was pure bliss - the skins caramelized just so and their small stature make them the perfect finger food.  Off to work I went with my four potatoes a day allotment; the jealousy dripping from my co-workers faces. These taste just a good cold as they do warm.

You know you want to try them...

Keep it healthy!