Creamed Potatoes and Peas
Simple, savory, creamy potato dish that will keep the belly full and warm. When you’ve got access to garden fresh peas, add them to this dish to make it even better.
We’re kicking off 2020 with a simple, savory, creamy potato dish that will keep the belly full and warm.
When you’ve got access to garden fresh peas, add them to this dish to make it even better.
Creamed Potatoes and Peas
To a medium pot add:
2 lbs potatoes, scrubbed and cut into 3/4” cubes
1 cup water
1 tsp salt
Bring to boil. Reduce heat to medium-low and cook, covered, for 15-20 min or until fork-tender.
While potatoes cook, to a non-stick skillet add:
2 Tbsp butter
2 Tbsp flour
Make a roux. Cook for 2-4 minutes on medium heat.
Whisking continuously, add:
2 cups milk
Once smooth, also add:
1/2 tsp onion powder
1/4 tsp garlic salt
1/8 tsp red pepper
1/4 tsp salt
1/8 tsp pepper
1/2 tsp dried dill
Continue to cook on the lowest low until potatoes are done.
Drain potatoes and add to sauce, then fold in:
1 cup frozen petite green peas
Serve hot.
Brenda’s tips:
Serving Size: 4 servings
Two pounds of potatoes is equal to about 6 cups of cubed potatoes. You can peel the potatoes if you prefer, but Brenda generally scrubs them clean. Remember that fresh potatoes will cook faster than stored potatoes.
Fresh dill on hand? Substitute 1/2 Tbsp fresh for the 1/2 tsp dried.
This is even better with fresh garden shelled peas. Simply swap the frozen for fresh. Always add the peas just before serving for the perfect crisp accent to this very tender potato dish.
Brenda’s Favorite Carrot Cake
This Carrot Cake includes pineapple, coconut, loads of carrots, and you can optionally add in walnuts or pecans. Brenda recommends frosting this cake with her Cream Cheese Frosting for the ultimate cake experience.
Brenda’s Favorite Carrot Cake
Preheat oven to 350F.
Prepare three 8” cake rounds, set aside.
To a large mixing bowl, add:
1 1/4 cups oil
3 eggs
1 tsp vanilla
2 cups sugar
Beat well. Then fold in:
2 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
Stir in:
1 lb carrots, peeled & grated
1 cup crushed pineapple (with juice)
1 cup shredded coconut
Divide batter evenly between prepared pans. Bake at 350F for 45-60 minutes, or until tests done with a toothpick. Cool. Frost. Serve.
Recommended: Cream Cheese Frosting
Brenda’s Tips:
Serving Size: 16 slices. Plenty to cut into 24 slices.
Brenda makes the batter in a stand mixer. Hand mixer or stirring with a spoon works just as well.
Brenda totally throws in extra carrots if wanting to use up more than a pound. Generally limits herself to between 16 and 20 ounces .... but one time she harvested her garden and had mountains of carrots so put 24 ounces in and the cake was great.
If you like walnuts or pecans, go ahead and put in 1/2 cup, chopped.
Window to B’s kitchen . . .
Pumpkin Brownies (or Bread)
Frost with cream cheese frosting to serve as brownies. Add chocolate chips and bake in a bread pan to serve as bread.
Happy Halloween, friends!
If you’ve ever lived in/visited New York City during Halloween you know it’s a treat. From the Village Halloween Parade to endless parties, this is when New Yorkers truly play. Brenda even dressed up every year! One would think that Brenda’s fashion design bachelors degree, and experience working in the University’s costume department would mean her Halloween costumes were always incredible. The reality? Every year she dressed up as a witch (a costume she purchased at a Halloween store) because all of her time went into making delicious Halloween treats for parities.
Pumpkin Brownies (or Bread)
In a small mixing bowl, sift together:
1 1/2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
Set aside.
To a medium mixing bowl, add:
3 eggs
3/4 cups oil
1 1/2 cups sugar
1 tsp vanilla
Beat together until smooth, then stir in:
1 can (15 oz) pumpkin purée
Fold in:
Dry ingredient mixture
Stir together until smooth.
Pour into greased 13”x9” baking dish. Bake at 350F for 20-25 minutes or until tests done with a toothpick. Cool. Frost. Serve.
Recommended Frosting: Cream Cheese Frosting
Brenda’s Tips:
Serving Size: 12-24 slices
If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.
Brenda uses this recipe for pumpkin bread - makes two 12”x4” loaves. And obviously add chocolate chips. Bake at 350F for 35-45 minutes.
Technically this can be made in one bowl, but Brenda prefers the two-bowl method.