Smashed Oven Roasted Red Potatoes

Deliciously crisp edges encasing creamy flavorful potatoes.

Smashed Oven Roasted Red Potatoes

To a large pot, add:

1 qt water

Bring to a boil over high heat, add:

1 tsp salt

~1 lb red potatoes, cut in half

Cover and reduce heat to medium-low, cook potatoes for 15-20 minutes until fork tender. Drain.

• Begin preheating oven to 425F.

To a baking sheet, add:

2 Tbsp oil

Cooked potatoes

Use a potato masher (or the bottom of a cup) to press down on each potato, smashing it to ~3/4” thick. Drizzle with:

2 Tbsp butter, melted

Sprinkle with:

Garlic salt

Roast for 15-20 minutes, until golden. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Add any combination of herbs and spices to change up the flavor, some recommendations:

  • Salt, pepper & parsley

  • Parmesan, paprika & garlic salt

  • Salt, crushed rosemary & thyme

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Window to B’s kitchen . . .

Cabbage Rolls

These tangy cabbage rolls are a great winter dinner.

Cabbage Rolls

Step 1: Sauce

To a pot placed over medium heat, add:

1 Tbsp oil

1/4 cup onion, diced

1 tsp garlic, minced

Sauté for 2 minutes. Then stir in:

1 (15 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

1/4 cup apple, grated

2 Tbsp brown sugar

1 Tbsp apple cider vinegar

Bring to a low boil, reduce heat to medium-low and simmer until needed.

Step 2: Cabbage Leaves

To a large pot, add:

1 qt water

Heat to boiling, then add:

1 head cabbage, triangular stem removed

Steam for 5 minutes, or until leaves are malleable. Carefully peel all of the leaves, keeping them intact as much as possible. Set aside.

Step 3: Filling

To a mixing bowl, add:

1/2 lb ground beef (uncooked)

1/2 lb pork sausage (uncooked)

2 Tbsp onion, minced

1 egg

1/4 cup breadcrumbs

1 cup rice (cooked)

1/2 tsp salt

1/2 cup sauce prepared in Step 1

Use hands to mix well.

Step 4: Cabbage Rolls

• Preheat oven to 350F.

Spritz a 13”x9” baking dish with non-stick spray

1. Select a cabbage leaf

2. Add a spoonful* of filling

3. Fold or roll to contain the filling

4. Place in baking dish

5. Repeat with remaining cabbage leaves and filling

Pour sauce (Step 1) over prepared cabbage rolls. Cover tightly with aluminum foil. Bake at 350F for 75 minutes. Remove from oven and rest for 10 minutes before serving.

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Brenda’s tips:

• Serving size: 8 servings

• *Cabbage heads come in various sizes, so ration the filling accordingly

• This recipe freezes well. Prepare completely, including covering with aluminum foil, then wrap tightly in plastic wrap. Freeze for up to 2 months. Remove from freezer, remove plastic wrap and bake at 350F for 2 hours.

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Window to B’s kitchen . . .

HOW TO: Mirepoix (Carrots + Onions + Celery)

A simple, balanced, vegetable base that is the beginning of many recipes, a mirepoix is the French-style combination of onions, celery and carrots. This simple combination will add a depth of flavor to soups, sauces and more.

HOW TO: Mirepoix (Carrots + Onions + Celery)

Heat a large pot over medium-low heat, then add:

1 Tbsp butter

1/2 cup carrots, finely diced

Cook, stirring periodically for 3-5 minutes, then add:

1 cup onions, finely diced

1/2 cup celery, finely diced

Stir regularly, allowing the vegetables to slowly soften as the flavors meld and intensify. Continue to cook for 7-12 minutes. Once the vegetables are soft the mirepoix is ready to incorporate into a sauce, stew, gravy, etc.

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Brenda’s tips:

• Serving size: various

• This recipe can be multiplied or divided as needed for the application. The ratio is 2:1:1 (onions : carrots : celery)

Zucchini Muffins

Making just 12 standard size muffins, this recipe is scaled especially perfect for harvesting zucchini early. These one-bowl muffins are as delicious as zucchini bread but cook much quicker, making them perfect for summer breakfast.

Zucchini Muffins

• Spritz the 12 cups of a muffin tin with non-stick cooking spray, set aside.

To a medium mixing bowl, add:

1 1/2 cups flour

1/2 cup sugar

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

1/16 tsp cloves

Sift together. Add all of the following to the dry ingredients before mixing:

8 oz zucchini, finely shredded

1/2 cup yogurt (plain recommended)

3 Tbsp oil

2 Tbsp milk

1 tsp vanilla

Fold all of the ingredients together. Initially it will appear too dry. Keep folding. The movement of the ingredients will cause the zucchini to release sufficient liquid to incorporate everything.

Set aside, resting batter ~5 minutes. Then stir in:

1/4 cup miniature chocolate chips

Divide batter between 12 standard muffin cups (it will seem very liquidy, don’t let that worry you). Bake at 350 F for 25 to 30 minutes. Serve warm with butter.

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Brenda’s tips:

• Serving size: 12 standard muffins

• These muffins work best if muffin/cupcake liners are NOT used

• This recipe can be doubled

• Substitute 1/4 cup sour cream + 1/2 cup milk for the yogurt if needed

• Brenda is a strong proponent of delicious flavor, recommending that zucchini squash is harvested when it’s about 8” long and the diameter is equivalent to a quarter

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Window to B’s kitchen . . .

HOW TO: Onion Rings

These homemade onion rings are made from slicing a large onion, dipping the rings in a deliciously flavored batter and deep frying until perfectly golden.

CAUTION: deep frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.

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HOW TO: Onion Rings

Step 1: prep onion

Select one very large:

Onion (sweet recommended)

Remove the onion skin and trim 1/2” off root end. Using a very sharp knife, cut across the layers into 1/4” slices. Separate the rings. Set aside.

Step 2: batter

To a mixing bowl add:

1 egg

1 Tbsp Worcestershire sauce

1/4 cup milk

Whisk together, pour in:

3/4 cup flour

1 tsp baking powder

1 tsp seasoned salt

1 tsp garlic powder

Using a fork, stir together until smooth. Thin the batter by adding:

1/4 cup milk

If the batter is still too thick, add:

1 Tbsp increments milk

Repeat until desired thickness is reached. Allow batter to rest while oil heats.

Step 3: preheat frying oil

Note: It will take approximately 10 minutes for the oil to properly heat to 350F.

Select one:

1. Deep fryer

   • If there is a basket, keep it ready as it makes the process easier

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~350F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium

Step 4: deep fry

• Place a cooling rack on a sheet pan OR line a bowl/pan with paper towels

Once oil is heated, it’s time to work quickly.

1. From the bowl of separated onion slices, select a ring

2. Drop it in the batter, flip with a fork and lift out, allowing to drip for a moment

3. Carefully place the battered onion ring into the hot oil

4. Repeat quickly with a few more rings, filling but not crowding the cooking vessel

5. Using tongs or a fork, flip the rings once the browning is visible around the ring, about 2-3 minutes

6. Allow to cook 1-2 minutes on the second side, transfer using tongs  to prepared sheet pan

Serve hot.

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Brenda’s tips:

• Serving size: 4 to 8 servings

• Batter & fry one or two rings, to check batter thickness & thin if needed

• Repurpose tip: use a brown paper shopping bag in place of paper towels to absorb the extra oil. Simply cut a bag in segments that fit your bowl/pan and be sure to arrange with the bags interior side facing up where the food will rest.

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Window to B’s kitchen . . .

Chalupas

These tender chalupa shells are deep fried for a delightfully crispy crunch. Fill with your favorites and enjoy!

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Chalupas

Step 1: prepare meat or bean filling

Make a batch of one or more of the following:

• Crispy Chicken Bites

• Barbacoa Beef

• Ground Beef Taco filling

• Refried Beans

Step 2: dough

To a large mixing bowl, add:

1 1/4 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

Sift together, stir in:

2 tsp oil

1/2 cup warmed milk (90-100F)

Clean spoon and begin to knead, adding only if needed:

1 Tbsp increments milk

• Knead for 1-2 minutes.

• Divide into 4 equal portions. Place dough balls in a single layer and cover tightly. Let rest.

Step 3: preheat frying oil

Note: It will take approximately 10 minutes for the oil to properly heat to 350F.

Select one:

1. Deep fryer

   • If you have a basket, set it aside — you will not need it

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~350F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium

Step 4: deep fry

While oil heats, roll each ball into a flat disk*. Pierce all over with a fork.

Deep fry for 1 minute:

• Place the flattened disk in the hot oil, frying for 30 seconds

• Flip and, using tongs, fold the disk in half with the cooked side inside

• Hold the fold using tongs and a heat-safe spoon between the layers

• Fry until golden

• Use tongs to transfer from hot oil to a cooling rack

Step 5: fill & serve

Immediately dress:

• Meat (Step 1)

• Refried beans

• Sour cream

• Salsa

• Tomatoes, diced

• Onions (optional)

• Lettuce, shredded

Fold and serve immediately.

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Brenda’s tips:

• Serving size: 4 chalupa shells

• * To roll out chalupas, flatten rested dough ball with fingers and place between two square pieces of plastic wrap. Use a rolling pin to press dough into an even circle. Rolling chalupas is similar to rolling out pie crust.

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Window to B’s kitchen . . .

HOW TO: Egg Sandwich

Scrambled egg on wheat toast was my mothers solution to breakfast on the run. Particularly for her daughter who was perpetually rushing to catch the bus to head to school! There’s no record of the number of sandwiches consumed, but it’s gotta be in the hundreds.

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HOW TO: Egg Sandwich

• Preheat cast iron skillet over medium heat.

• Preheat a second skillet over medium heat.

To a small mixing bowl, add:

2 eggs

Using a fork, whisk until the eggs are beaten. Set aside.

To the first skillet, add:

2 slices bread, buttered side down

• Best bread recs: No-Knead Bread, French Bread, Pretzel Buns

Cook until toasted, flip and add:

1 slice cheese (optional)

Allow bread to toast on the second side while preparing the eggs.

To the second preheated skillet, add:

1 tsp butter

Using a knife or heat-proof spatula, spread the melting butter over the full cooking surface of the hot skillet.

Pour in the whisked eggs. Sprinkle lightly with:

Salt

Pepper

Don’t touch the eggs until the edge barely begins to set.

Here’s how to form a delicate egg scramble patty: Use a heat-proof spatula to gently push the section of eggs that has set to the side, allowing more of the un-cooked egg to flow across the surface of the hot skillet. Repeat until the egg doesn’t run into the void from pushing aside the set eggs. Flip egg patty. Continue cooking until eggs reach the desired doneness.

Load the cooked eggs on the toast and cover with the second slice. Serve immediately.

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Brenda’s tips:

• Serving size: 1 sandwich

• Add meats or veggies to dress up this great breakfast sandwich

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Window to B’s kitchen . . .

Layered Green Salad

The key to this recipe is the chop on the vegetables. A fine, consistent dice is ideal to create the colorful rows, or layers.

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Layered Green Salad

To a glass 13”x9” dish, add:

4-6 cups lettuce, chopped in 1/2” squares

Spread out the lettuce so that it evenly covers the whole pan. Then, arranging in twelve ~1” rows, add:

1 1/4 cups green peppers, 1/4” dice

1 1/4 cups carrots, 1/4” dice

1 1/4 cups green peas

1 1/4 cups radishes, 1/4” dice

1 1/4 cups cucumbers, 1/4” dice

1 1/4 cups tomatoes 1/4” dice

Repeat rows to form a total of twelve (~1”) rows. Refrigerate until serving. Serve with Homemade Ranch Dressing.

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Brenda’s tips:

• Serving size: 6 to 12 servings

• Create more variety by doubling the number of toppings, adding any combination of: cauliflower, broccoli, black olives, red peppers, purple cabbage, green onions, shredded cheddar cheese, blue cheese crumbles, celery, roasted sunflower seeds, mushrooms, corn, or anything else that sounds good.

• Change the look by using a trifle dish and layer all of the vegetables vertically, alternating colors.

Shredded Beef Enchiladas

These enchiladas are shrouded in a rich, beefy sauce and bursting with shredded beef and melty cheese. Prepare in advance, storing in the refrigerator until ready to bake. This recipe also freezes well.

Shredded Beef Enchiladas

Step 1: beef

To the bowl of a slow cooker, add:

1 cup beef broth (or water)

1 (15 oz) can diced tomatoes

1 (4 oz) can diced green chilies

2 lbs beef roast, trimmed

Season with:

2 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1/2 tsp oregano

Cover and cook on low for 8 hours (or high for 4 hours).

• Strain, retaining the liquid

• Shred beef, set aside

Step 2: sauce

To a medium saucepan, add:

2 Tbsp cornstarch

2 Tbsp water

Whisk together, continue whisking while pouring in:

Cooking liquid, retained from roast

Heat over medium-high heat until thickened, whisking continuously. Remove from heat.

Step 3: assemble & bake

• Preheat oven to 350F

Prepare 9” x 9” baking dish by spraying with non-stick baking spray. Pour ~1/2 cup of sauce (Step 2) into bottom of baking dish.

1. Select 1 flour tortilla

2. Sprinkle with ~2 Tbsp cheese

3. Spoon in 1/8 portion shredded beef

4. Roll up and place in baking dish

5. Repeat steps 1-5 with remaining 7 tortillas

Pour remaining sauce (Step 2) over the rolled enchiladas.

Bake at 350F for 20 minutes (uncovered). Remove from oven and sprinkle with:

1 cup shredded cheese

Return to oven and bake an additional 5 minutes.

Serve hot, garnished with cilantro and sour cream.

Additional recommended toppings:

• shredded lettuce

• diced tomatoes

• sliced olives

• chopped green onions

• salsa

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Brenda’s tips:

• Serving size: 8 enchiladas

• Flour tortillas are recommended but can be replaced with 12 corn tortillas

• Optional: if you’re not eating right away, cover baking dish with tinfoil and store in refrigerator (up to 24 hours) until ready to bake. Increase baking time by 15 minutes due to the cold start, baking 35 minutes + 5 minutes with cheese.

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Window to B’s kitchen . . .

Sweet Potato Biscuits

Use up leftover sweet potatoes or bake some fresh to create these delicious, tender biscuits. Perfect as a side to any meal or slather in butter for a quick snack.

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Sweet Potato Biscuits

• Preheat oven to 425F

To a small mixing bowl, add:

1 cup sweet potato, baked & mashed

1/2 cup buttermilk

Whisk together, set aside.

To a medium mixing bowl, add:

1 1/2 cup flour

2 Tbsp sugar

1 Tbsp baking powder

1 tsp salt

Sift together, then grate in:

5 Tbsp butter

Toss gently to incorporate. Fold in:

Sweet potato mixture

Dough will be shaggy. Knead ~10 times to pull together - do not over-mix or biscuits will be tough. Note: if dough sticks to hand while kneading, dust lightly with flour.

Roll dough ~3/4” thick and cut in squares or rounds. Place on baking sheet.

Bake at 425F for 12 to 14 minutes. Serve warm.

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Brenda’s tips:

• Serving size: ~12 biscuits

• To bake sweet potatoes, place on a foil-lined sheet pan and bake at 350F for 1 to 1 1/2 hours, test for doneness by piercing to the center with a fork or knife

• Pre-bake the sweet potatoes up to 5 days in advance to speed up the prep time on these biscuits

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Window to B’s kitchen . . .

Beef and Broccoli

Fresh steamed broccoli complements tender steak strips drenched in flavorful gravy.

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Beef and Broccoli

Step 1: rice

Start rice

Step 2: assemble sauce

To a small mixing bowl, add:

3 Tbsp soy sauce

3 Tbsp brown sugar

2 Tbsp cornstarch

2 tsp garlic chili sauce

1/4 tsp ground ginger

1 cup beef broth

Whisk together, set aside.

Step 3: steam broccoli

To a small pot, add:

1/2 cup water

1 head broccoli, trimmed and cut into bite-size pieces

Place over high heat, bring to a boil, cover and shut off heat. Leave covered for 5 minutes, remove lid and drain. Set aside until serving.

Step 4: beef & sauce

To a skillet, heated to medium, add:

1 Tbsp oil

1 lb steak, sliced thin against grain

1/4 cup onions, sliced thin

1 tsp minced garlic

Sauté for ~5 minutes until vegetables are tender. Push the beef to one side, pour in:

Sauce assembled in Step 2

Continuously stir as it will thicken quickly into gravy, cook for ~1 minute.

Serve hot with steamed broccoli and rice.

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Brenda’s tips:

• Serving size: 4 servings

• If desired, peel and slice the stalk and add it to the broccoli florets

• Tip: mostly frozen steak will slice more easily than fully defrosted steak

• If using a tough cut of steak, like round steak, cook the steak in the crockpot on high for ~3 hours, then slice and add with the onions and garlic

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Window to B’s kitchen . . .

Hawaiian Haystacks

Let’s be honest, no matter where Hawaiian Haystacks originated (spoiler: not Hawaii), everyone - everyone - has their own unique list of toppings. Here is Mama Saunders way of making them and it is the superior flavor combination. And yes, there are countless chicken ways to make this dish, but in Mama Saunders recipe, the gravy is made from canned tuna.

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Hawaiian Haystacks

Step 1: Rice

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

1 tsp butter

Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice with a fork.

• Or use an alternate method to make rice.

Step 2: Prep Toppings

Individually prepare the following toppings, keeping them in separate dishes:

1 cup cheese, shredded

1 cup carrots, shredded

2 cups lettuce, chopped

1 (20 oz) can crushed pineapple, drained

1/2 cup shredded sweetened coconut

1/4 cup walnuts, coarsely chopped

Step 3: Gravy

To a 2 qt saucepan, add:

3 Tbsp butter

3 Tbsp flour

Cook for 2-4 minutes on medium heat to make a roux.

Whisking continuously, add:

1 3/4 cups milk

1/4 tsp garlic powder

1/4 tsp pepper

1/4 tsp salt

Once smooth, fold in:

1 (5 oz) can tuna (in water)

Simmer. Once thickened, cook an additional 1-2 minutes. Remove from heat.

Step 4: The perfect stack

• Rice

• Cheese

• Gravy

• Carrots

• Lettuce

• Pineapple

• Coconut

• Walnuts

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Brenda’s tips:

• Serving size: 4 servings

• Obviously you can mix up the toppings to fit your preferences

• And yes, go ahead and replace the tuna with chicken

Sloppy Joes

This tangy beef sandwich is easy and fast, making the perfect weeknight dinner.

As with any recipe shared by Sheryl, these are delicious and should be added to your menu asap.

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Sloppy Joes

To a large skillet, add:

1 lb ground beef

Cook over medium heat until browned and cooked through. Skim off rendered fat and season with:

1/2 tsp seasoned salt

1/4 tsp garlic powder

1/8 tsp ground red pepper

Stir in:

3/4 tsp Worcestershire sauce

3/4 tsp mustard

1 (8 oz) can tomato sauce

1/4 cup ketchup

2 Tbsp brown sugar

2 tsp vinegar

Simmer for ~10 minutes. Serve hot over Soft Pretzel Buns or Quick Hamburger Buns.

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Brenda’s tips:

• Serving size: 4 servings

• This recipe is delicious using either ground beef or chopped steak.

Soft Pretzel Buns

Add more flavor to your burgers or chicken sandwiches by serving them on these pretzel buns.

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Soft Pretzel Buns

Step 1: Dough

To a large mixing bowl, add:

1 cup (8 oz) warm water

4 tsp sugar

2 tsp yeast

1 cup flour

Stir until combined, then mix each in individually:

1 tsp salt 

2 Tbsp oil

1 1/4 cup flour

Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic. Cover bowl.

• Let rise 30 minutes. 

• Divide into 8 equal pieces, shaping each into a ball. Place the balls a few inches apart on a sheet pan, flatten each so that the roll becomes a 3/4” thick disk. Cover with a towel.

• Proof 20 minutes. 

Step 2: Boil & Bake

Preheat oven to 425F. To a large pot, add:

6-8 cups water

Bring to a boil over high heat, reduce heat to medium-high. Add:

2 Tbsp baking soda

Boil the rolls in batches of 2-3 rolls:

1. Using a slotted spoon, quickly add the rolls

2. Boil for 20 seconds, flip over with slotted spoon & boil for a final 20 seconds

3. Using a slotted spoon, remove the boiled rolls, transferring to a cooling rack

4. Brush with butter and sprinkle with coarse sea salt

5. Using a sharp knife, slash a slit in the top of each roll

6. Transfer to a baking sheet

Bake at 425 for 10 - 12 minutes. Let sit 5 minutes, then serve.

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Brenda’s tips:

• Serving size: 8 buns

• The dough can be prepared in a bread maker, using the “dough” cycle

• New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.

• And find more tips about making yeast dough

Panang Curry

Panang Curry is a sweet red Thai curry, a rich broth enhanced with peanut and coconut flavors. Increase the red curry paste to intensify the flavor or to increase the heat in this delicious curry. Full of fresh veggies and tender chicken, it is ideal served with steamed rice.

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Panang Curry

Step 1: Chicken

Prepare:

1 lb chicken

Cook & slice thin. Select the cooking method that best fits your needs:

• Baked: Oven Roasted Chicken Breast

• Crockpot: Shredded Chicken

• Whole Chicken: Engagement Chicken

• Velvet Chicken:

  • Thinly slice raw chicken and toss with 1/2 tsp baking soda. Allow to rest 20 minutes, rinse thoroughly, and cook (sauté or steam).

Cover cooked chicken and set aside.

Step 2: Curry

• Start rice

To a large pot, heating over medium heat, add:

1 Tbsp oil

2 - 4 Tbsp panang paste*

Or substitute:

• 2 - 4 Tbsp red curry paste*

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp peanut butter

Stir while heating for 2 or 3 minutes to release the flavors. Add:

1 tsp garlic, minced

2 Tbsp onion, finely diced

Continue to stir as the ingredients sauté for ~1 minute. Then stir in:

1 Tbsp fish sauce

1 Tbsp sugar

2 Tbsp lime juice

2 (15 oz) cans coconut milk

Heat to simmering, cover and simmer for 10-15 minutes. Add vegetables:

1/2 cup carrots, julienned

1/2 cup bell peppers, julienned

1/2 cup frozen petite peas

Cover and cook for 3 minutes. Stir in:

Chicken, cooked & sliced thin

Serve hot with steamed rice.

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Brenda’s tips:

• Serving size: 4 servings

• Select your favorite method to cook the chicken and sub favorite veggies to make this dish uniquely yours

• * Panang paste or red curry paste is the flavor base for this curry. Adding more will increase the flavor and it will also bring the heat. Start with a small amount and increase if desired.

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Window to B’s kitchen . . .

Garlic Cilantro Hummus

This recipe is inspired by Trader Joes Cilantro and Jalapeño Hummus. It’s got a delicious kick, enhanced by the refreshing element of fresh cilantro.

This recipe will work fantastically with either canned or dry garbanzo beans (aka chickpeas). If you’re interested in starting out with dry garbanzo beans, we’ve shared precise instructions here. Note, it is strongly recommended to soak the dry garbanzo beans for ~8 hours and then pressure cook, as directed below.

Garlic Cilantro Hummus

• If starting with dry beans, allow 8-24 hours to soak the beans.

Step 1: Prepare Garbanzo Beans (Chickpeas)

Either:

2 (15 oz) cans garbanzo beans

OR:

To a quart jar, add:

1 1/2 cups dry garbanzo beans

Fill to the top with:

Water

Allow to sit for 8 hours (if longer, refrigerate during soaking).

After soaking 8(+) hours: to the removable insert of Instant Pot pressure cooker, add:

Garbanzo beans; soaked, drained & rinsed

1 qt water

Put the removable pot in pressure cooker and lock the lid in place. Select the "bean" cycle, or “manual,” and pressure for 45 minutes. Once complete, allow natural pressure release.

Step 2: Make Hummus

Place the work bowl and chopping/mixing blade attachment on the food processor base. To the work bowl, add:

~4 cups garbanzo beans (pressure cooked or canned, from step 1)

1 Tbsp fresh garlic, minced

1/2 cup fresh cilantro*

2 Tbsp jalapeño pepper, minced

4 Tbsp lemon juice

1 1/2 tsp salt

4 Tbsp water

Lock food processor cover in place, insert the pusher assembly and turn the machine on. Process for 20 seconds. Remove pusher assembly and cover, scrape sides and reassemble. Process for ~3 minutes, stopping to scrape sides as needed.

Transfer to 4 wide-mouth half-pint jars. Chill or serve immediately.

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Brenda’s tips:

• Serving size: 4 cups hummus

• Amounts of every ingredient can be tweaked for personal preference.

• Cilantro*: fresh herbs aren’t exactly consistent, so a reasonable way to measure is to loosely fill the measuring cup with rough chopped herbs.

• A blender can be used in place of a food processor to create creamy hummus.

• Hummus should be stored in the refrigerator.

• Serve with fresh vegetables, or as a spread, or with tortilla chips.

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Window to B’s kitchen . . .

HOW TO: Par-cooked Shredded Potatoes

Looking for a substitute for frozen shredded potatoes? This is it. And it’s choose your own adventure. That’s right, FOUR methods to par-cook the potatoes. I’ve listed them in the order of my preference.

Shredded frozen potatoes are already cooked before they go in the bag. The manufacturer par-cooks, shreds and flash freezes the potatoes. Then they’re funneled into bags, frozen again and shipped to the store. As a convenience item that maintains original nutrition and purpose, shredded frozen potatoes are great. Standard size bags are 1 pound, 2 pounds or 5 pounds.

We grow our own garden potatoes and live by amazing neighbors who farm hundreds of acres of potatoes, so we love the option of utilizing fresh potatoes in as many ways as possible.

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HOW TO: Par-cooked Shredded Potatoes

OPTION 1: Slow Cooker Baked

Cook time: 4 hours

1, 2 or 5 lbs potatoes

• Follow directions to make the perfect Slow Cooker Baked Potatoes

• Remove from pot, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 2: Pressure Cooker Baked

Cook time: 10 minutes pressure + 10 minutes natural release

1, 2 or 5 lbs potatoes

• Follow directions to make the perfect Instant Pot Baked Potatoes

• Remove from pot, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 3: Traditional Oven Baked

Cook time: ~1 hour

1, 2 or 5 lbs potatoes

• Wash and place in oven preheated to 350F

• Bake ~60 minutes

• Remove from oven, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 4: Par Boiled

Cook time: ~20 minutes

1, 2 or 5 lbs potatoes

• Peel skins from potatoes, leave whole or cut in half lengthwise

• To a large pot, add:

  1-2 cups water

  Prepared potatoes

• Bring to boil, stir once, cover and reduce heat to medium-low. Cook for 10 minutes.

• Remove from pot, cool to handling temperature

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

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Brenda’s tips:

• Serving size: 1 lb., 2 lbs., or 5 lbs.

• Each of these methods have their benefits, find the one that works best for your style

‘Just Because’ Fudge Bites

Sometimes you need/want a treat “just because.” This recipe is designed for those moments in life.

Utilize the microwave to melt the chips & peanut butter and then stir in marshmallows. Eat it by the spoonful or spoon onto a sheet pan, chill and serve.

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‘Just Because’ Fudge Bites

• Line a sheet pan with parchment paper. Set aside.

To a microwave-safe mixing bowl, add:

1/2 cup semi-sweet chocolate chips’

1/4 cup butterscotch chips

1/4 cup peanut butter

Microwave for 45 seconds. Stir.

• If not yet smooth, microwave an additional 30 seconds and stir smooth.

Pour in:

3 cups miniature marshmallows

Fold together. Once marshmallows are coated, drop by spoonfuls onto the prepared sheet pan. Chill for 20 minutes. Enjoy!

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Brenda’s tips:

• Serving size: ~8

• Chips & PB can be melted in a double broiler OR in a small pot over low heat

• Instead of “bites,” line an 8”x8” pan with parchment and dump the whole mix into the pan, chill 60 minutes, cut and serve.

• Store leftovers (if any) in the refrigerator.

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Window to B’s kitchen . . .

Cabbage Stir Fry

This quick side dish is filled with fresh cut vegetables and is a great compliment to any meal.

Cabbage Stir Fry

To a skillet or wok, heated to medium, add:

1 Tbsp oil

1/4 cup onions, sliced thin

1 tsp garlic, minced

Sauté for 1 minute. Then add:

1 cup julienned carrots

Cook, stirring frequently, for 5 minutes. Then stir in:

4 cups cabbage, sliced thin

Cook for 2 minutes, finish by stirring in:

1 Tbsp brown sugar

1 Tbsp soy sauce

1/8 tsp ground ginger

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Serve as a side dish

• Substitute or add other vegetables as desired

HOW TO: Slow Cooker Baked Potatoes

Potatoes are easily one of the most important ingredient in my world. Any preparation makes me happy. Learning that potatoes could be “baked” in the slow cooker - - - I had to try it out for myself and was very pleased with the results. In particular, THIS preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing.

This is truly a one ingredient recipe. No water added. Only potatoes.

This HOW TO shares just how easy it is to make baked potatoes in the slow cooker. These potatoes can be used in:

• Funeral Potatoes

• Potato Salad

• Crisp Potato Patties

• Breakfast Hashbrowns

It is my particular favorite to prepare the potatoes this way when I need par-cooked shredded potatoes. Once cooked in the slow cooker, simply peel & shred.

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HOW TO: Slow Cooker Baked Potatoes

• *This recipe is great for potatoes from the garden or grocery store.

• Use any amount of potatoes that fits within the removable bowl of the slow cooker.

Prepare potatoes

1. Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)

2. Trim any bad spots but do not peel the potatoes

3. No need to poke holes or trim ends for steam release

To removable bowl of slow cooker, add: 

Potatoes

That’s it. Not even any water is needed.

Cover with slow cooker lid. Cook on high for 3.5 to 4.5 hours.

Serve hot or use in recipes requiring baked potatoes.

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Brenda’s tips:

• Serving size: however many fit in the slow cooker

• These potatoes can be cooked up to 4 days in advance and stored in the refrigerator until use.

• Slow Cooker Baked Potatoes: this preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing, such as:

  • Funeral Potatoes

  • Potato Salad

  • Crisp Potato Patties

  • Breakfast Hashbrowns

Window to B’s kitchen…