Wednesday, March 19, 2008

SomeBunny Loves Me!

Last night, my dad came bearing some early Easter cheer! I just love the wooden bunny - it goes so nicely in our kitchen. Also, can you believe this basket of beautiful handmade folk art Easter eggs my mom just made us? I can't even imagine how one makes something like that. They are all hand stitched in beautiful warm golds and browns - they are so perfect for our kitchen, also, but will not be stashed away after Easter! Thanks, Mom and Dad! We love you so much!

Sunday, March 2, 2008

Vegetarian Baked Potato Skin Party

Long ago when I was a waitress, I served hundreds of platters of artery-clogging, greasy fried potato skins. Last Sunday night we made a much healthier version - they turned out really good and are quick and easy to make. Not to get all Rachael Ray on you (eww - I just thought of her annoying voice and stupid Rachael Rayisms), but they can be made in 30 minutes or less. If you want, you can even make them in the morning before work and heat everything up later for dinner.

Spring is coming, I promise!

Baked Potato Skins

Serves 5 as a main dinner course

10 Big Russet or other Baking Potatoes

Assorted toppings, including but not limited to:

Sour Cream (No Fat is Nice)
Green Onions, Sliced
Crumbled and Cooked Veggie Bacon
Chopped Black Olives
Chopped and Cooked Brocolli
Shredded Cheese
Low Fat Cheese Sauce (Recipe to Follow)

Preheat Oven to 425 degrees. Bake Potatoes for one hour, then turn the oven up to 475 degrees. After Potatoes cool, cut them in half lengthwise and scoop out the insides, leaving 1/4" of the potato in the shell all around (save the potatoey goodness for another use). Place potato shells on baking sheet with a bit of olive oil, coconut oil and or cooking spray. After 10 minutes, turn the potatoes over and cook for an additional 10 minutes or so, making sure they don't burn.

Yeah! Have a potato skin party!

Lowfat Cheese Sauce

2 cups Soy Milk (or Skim Milk)
1/4 - 1/2 Cup Nutritional Yeast (Optional)
2 tsp. Cornstarch
2 cups shredded or grated lowfat Cheese

In a microwavable bowl, heat milk for two minutes on high in the microwave. Remove bowl and add all ingredients except cornstarch. Microwave for two minutes longer. Remove bowl from microwave, stir and scoop out 2 Tablespoons or so of the mixture - put into a small bowl. Add the cornstarch to the small bowl, stir until smooth and add contents of the small bowl to cheese sauce mixture. Microwave for two minutes, stir and test if cheese sauce is hot enough. Microwave in two minute intervals until done.

Have fun!