Mashed Potato Waffles

This is the best thing that ever happened to left over mashed potatoes!

2 c mashed potatoes
1 c cheddar cheese
1/2 c chopped green onions
1 c flour
2 tsp baking powder
2 eggs, lightly beateb
1/2 c – 1 c milk

Sour Cream
Grated Cheese

Combine ingredients in a bowl and stir to combine. Start with 1/2 c milk and depending on how thick the mixture is add more – you want it slightly thicker than normal batter. 

Cook in the waffle iron u too crispy.

Tops with sour cream, chives and a little cheese.

Serves 4.


Prime Rib Tacos

What to do with left over prime rib? Well, if your form California you make tacos!

2 c chopped prime rib
1 onion, sliced thin
2 tsp grape seed oil
1 avocado, sliced thin
Horseradish cream*
Chopped cilanro
Taco shells

In a medium pan, heat oil over medium heat, add onions and cook until soft, add meat and cook until just warmed through.

Spread some horseradish cream on the taco shells, top with avocado, meat and cilantro.

Serves 2.

For horseradish cream whip 1/4 c heavy cream with 1 tbsp red wine vinegar, stir in  2 tbsp horseradish. 

Chocolate Caramel Tart

This is from the NYT – it takes a bit of work, but it is totally worth it! I used coconut palm sugar and agave syrup instead of regular sugar and corn syrup.

½ c unsalted butter, at room temperature
½ c powdered sugar
¼ c unsweetened cocoa
1 large egg yolk
¾ tsp vanilla
1 ¼ c flour

2 c sugar
½ c water
¼ c agave syrup
½ c butter
½ c heavy cream
2 tbsp creme fraiche
PInch of salt

3 ½ ounces extra-bittersweet chocolate (70 to 85%), chopped
½ c heavy cream

Prepare chocolate dough:

In bowl of an electric mixer, combine the butter, confectioners’ sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.

Stir flour into dough mixture. Beat on low speed until combined. Press into the bottom and up the sides of a 10-inch tart pan.

Preheat oven to 350 degrees.

Line tart with parchment and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes.

Prepare caramel filling:

In a large saucepan, bring sugar, water and agave syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.

Prepare chocolate glaze:

Place chocolate in a bowl with cream. microwave on medium for 1 minute, stir, if chocolate is not melted enough, micorwave in 30 second intervals. Stir until smooth. Pour glaze over tart, tilting tart for even coverage.

Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.

Serves 8 – 10.

Garlic Soup

This soup is wonderful – perfect with a piece of toast and a poached egg. To roast garlic, place in foil, drizzle with olive oil and bake for an hour at 400.

6 c water
1 tbsp olive oil
6 cloves, roasted garlic
1 tbsp paprika
1/2 tsp cumin
Pinch cayenne
Pinch of saffron
4 eggs
4 slices crusty bread, toasted

Heat oil in a heavy soup pot. Add garlic, paprika, cumin and cayenne, mash the garlic cloves with a fork. Add water, stir and return to the heat. Bring to a simmer add saffron and simmer for 20 minutes. 

Shortly before serving, break the eggs, one at a time, into a small bowl and tip into the soup. Cover and cook 4 minutes until the white is set. 

Place a piece of toast in the bottom of the bowl, top with soup and an egg. Sprinkle with Parmesan.

Serves 4.

Slow Cooker Indian Turkey and Peas

This is from Skinny Taste, it is tasty and super easy!

1 tbsp ghee or butter
1 onion, chopped
3 cloves garlic, minced
1 tbsp grated ginger
1 lb ground turkey
1 tsp salt
1 c tomato sauce
1 jalapeno, finely chopped
1 1/2 tsp groubd coriander
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 1/2 tsp ground tumeric
1 1/2 tsp garam masala
1 1/2 tsp cinnamon
1 bay leaf
1 c frozen peas
1/2 c cilantro, chopped

Set your multicooker on sauté, melt the ghee add the onion and cook until soft. Add garlic and ginger and cook for two minutes. Add the turkey and salt and cook, breaking up with a wooden spoon and cook 5 – 6 minutes. Add the spices and cook for 2 minutes. Stir in tomato sauce, jalapeño, bay leaf and cover. 

Cook 3-4 hours on high or 6 – 8 on low. During the last 30 minutes stir in peas. Remove bay leaf and stir in Cilantro just before serving.

Serves 6.

Cauliflower Potato Tacos

Another winner from Skinny Taste. These veggie tacos have a little Indian spice – oh so good!

3 1/2 c cauliflower, cut into 1 inch florets
1 medium russet potato, peeled and cut into 1/3 inch cubes
3 cloves garlic, minced
2 tbsp olive oil
1 1/2 tsp tumeric
1 1/2 tsp ground cumin
1/4 tsp red pepper flakes
1 tsp salt
1/2 c cilantro
1 jalapeno
1 1/2 tsp lime juice
1/4 tsp salt
8 corn tortillas
1/4 greek yogurt
1/4 red onion, sliced thin

Preheat oven to 450.

Combine cauliflower, potatoes and garlic in a bowl. Whisk together olive oil, tumeric, cumin, pepper flakes and salt. Toss with cauliflower and spread on a baking sheet. Bake until browned 20 – 25 minutes, stiring several times.

In a mini chopper combine Cilantro, jalapeño, lime juice and salt, process till combined. 

For the tacos: heat the tortillas for 3 min wrapped in a damp towel in the microwave. Fill with potato mixture, chutney, yogurt and onions.

Serves 4.

Taco Chili 

This one is adapted from Skinny Taste – super easy just dump stir and slow cook! Top with favorite taco toppings and voila!

1 small onion, chopped
2 cans black beans, drained
10 oz package frozen corn kernels
2 cans diced tomatoes w/chilies
4 oz can chopped green chili peppers
2 packet taco seasoning (I use TJ’s)
2 lb boneless skinless chicken thighs
1/4 cup chopped fresh cilantro
grated cheese of choice

Dump all ingredients except chicken, cilantro and cheese into multicooker – stir. Place chicken on top. Cover and cook on high 6 hours, low 10 hours.

Shred the chicken and serve with your favorite taco toppings.

Serve 6.

Cheesey Baked Pasta and Cauliflower

This one is worth the work and beats up beautifully for leftovers.

1/2 lb pasta
1 large head of cauliflower, cut into small florets
3 tbsp sage, roughly chopped
2 tbsp capers, drained and chopped
3 cloves garlic, minced
Zest of 1 lemon
1/4 tsp red pepper flakes
2 c fontina, grated
1 c fresh ricotta
6 tbsp pecorino, grated
1/2 c bread crumbs

Preheat oven to 400.

Cook pasta according to package. Drain and put in a large bowl. 

Heat 2 tbsp of olive oil in a large skillet and cook until lightly browned.

Add to bowl with pasta. Stir in sage, capers, zest, red pepper, 2 tsp salt and 1 tsp pepper. Stir in fontina. Spread 1/2 in a 10x13x2 pan. Spoon rounded tbsp on the pasta then cover with remaining mixture. 

Combine breadcrumbs, pecorino and 1 tbsp of olive oil and spread over the top. 

Bake 30 min until browned.

Serves 6 – 8.

Brussel Sprouts Hash

Comfort food and healthy! What?? This is perfect for one of those nights when you just don’t feel like cooking.

1 lb brussles sprout, quartered
3 slices bacon, sliced into thin strips
1 onion, sliced thin
salt and pepper
2 eggs

In a cast iron skillet cook bacon, Brussels sprouts and onion over medium heat until crispy, stirring frequently.

In a medium size pot of water, add a tbsp of vinegar and bring to a simmer. Add eggs and cook about 2 – 3 minutes.

Divide Sprouts and top with bacon.

Serves 2.

Slow Cooker Lasagna Soup

This is another winner from Skinny Taste – I made a few changes and cooked in the multi cooker.

1 lb sweet italian chicken sausage, casing removed
1 onion, chopped
3 cloves garlic, minced
3 c chicken broth
28 oz marinara sauce
1/4 c paralry, chopped
2 bay leaves
Salt abd pepper
16 oz baby spinach
8 oz lasagna noodle, broken up
1/4 c shredded mozzarella
1/4 c basil, chopped

1/2 c ricotta
1/4 c grated parmeseam
2 tbsp parsley, chopped

Turn multicooker on sauté mode, add onions, garlic and sausage, break up with a wooden spoon and cook until browned. 

Add broth, marinara, parsley and bay leaf – cook on high for 4 hours, Slow for 8 hours.

30 minutes before serving, remove bay leaf, add spinach and pasta. Cook on high for 30. If the soup is not thick enough, reduce for 10 minutes. 

Mix the ricotta, Parmesan and parsley in a bowl and set aside.

Serve topped with mozzarella, Basil and a dollop of ricotta mixture.

Serves 6 – 8.