I was expecting a light turn-out tonight for this week’s ARF/5-A-Day roundup, with the holiday looming tomorrow and plans underway, but food bloggers around the globe did not disappoint.
Claire from Cooking is Medicine starts us off this week, taking her cues from a Pumpkin Muffin recipe from Sara Foster’s new cookbook:
The Cookbook Junkie whips up a Smoked Sausage Skillet with very good-for-you cabbage:
Madeline from Everything Rachael Ray fame delivers a perfect dish for tomorrow’s BBQ events – Balsamic Potato and Green Bean Salad:
Tara from Should You Eat That serves up a bowl of delicious comfort food with her Roasted Red Capsicum & Tomato Soup – love the swirl!
Mandy from Fresh From the Oven takes the sweet route with her Lemon Pound Cake with Cherry Compote:
The Chocolate Lady takes on the lovely cherry, with a little bit ‘o history to boot:
Newcomer What Smells So Good is off to a great start with tummy-warming Andrew’s Power-Packed Vegan Chili:
And as for me? Yup, kinda actually cooked today. I say “kinda” because dinner included a salad and grilled chicken, so the only thing I really “cooked” was my ARF/5-A-Day contribution – Potato Puffs. I had actually planned to make a stir-fry, but changed my mind in favor of the comfort food route. Since all of my cookbooks have yet to be unpacked, I went to my trusty files, namely the “Veggie” one and pulled out a winner. A new recipe, this one comes from an issue of Taste of Home magazine. If you like mashed potatoes, you’ll like these. I halved the recipe, since I knew The Husband and Nicholas wouldn’t be going near it, and it was the perfect amount. They’re like mashed potatoes kicked up a notch or two, and hey, you can’t go wrong with anything that has a bit of melted butter. Another one to add to the tried-and-true file.
A year ago today … one of my favorite shrimp recipes.
Two years ago today … time for a meme.
Potato Puffs
Recipe courtesy of Taste of Home magazine
Serves 8
2 eggs, separated
2 cups mashed potatoes
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley or chives
1 teaspoon dried minced onion
1/8 teaspoon garlic powder
2 to 3 tablespoons butter or margarine, melted
In a mixing bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into potato mixture. Brush eight muffin cups or custard cups generously with melted butter. Divide potato mixture between cups. Brush remaining butter over potatoes. Bake at 375 for 30-35 minutes or until lightly browned. Serve immediately.
