Do you have leftovers? This is a darned fine way to use some of it in the days following.
Peel and dice 2 or 3 potatoes (use the ones you have lying around). Put them in a big pot of cold water. Add about several heaping tablespoons of salt. Stir. Taste the water to make sure it tastes like the ocean. Turn on the heat. Bring the potatoes to a boil. When the potatoes are cooked enough that you can slide a knife right through a piece without resistance, drain the potatoes.
Pour a glug of olive oil into a large skillet. Cook the potatoes, stirring occasionally, until they start to crisp up. Add any leftover vegetables you have from Thanksgiving dinner: sweet potatoes, brussels sprouts, cauliflower. Cook until everything is heated through.
Put some of the hash on a plate. Top with a poached or fried egg.
I found this recipe on the “Coles Recipes and Cooking” and I thought it might become one of your favourites. Carrot and Ginger Soup with Corn Bread 1 tbsp Coles Brand Pure Olive Oil 1 kg Carrots, peeled, chopped 2 Potatoes, peeled, chopped 2 tbps Grated Ginger 2 tsp Ground Cumin 1/3 cup Coles Brand Lite Sour Cream, to serve
2 cups Polenta 3/4 cup Rice Flour
1/4 cup Potato Flour 1 tbsp Baking Powder 75 g Butter, chilled, diced 420 g Can Coles Brand Corn Kernels, drained 1 cup Coles Brand Shredded Tasty Cheese 3/4 cup Buttermilk 1 tsp Cumin Seeds
Heat oil in a large pan on medium. Cook carrots, potatoes, ginger and cumin, stirring, for 1-2 mins, or until fragrant and well-combined. Add 5 cups water. Bring to boil, then reduce heat to low. Simmer, covered, for 20-30 mins, or until carrot is tender. Meanwhile, preheat oven to 200°C or 180°C fan. Line a baking tray with baking paper. Sift polenta, rice flour, potato flour and baking powder into a large bowl. Rub in butter until mixture resembles coarse breadcrumbs. Add corn and cheese and mix to combine. Add buttermilk and gently mix to combine. Divide mixture into 6 equal pieces. Shape each into a round and place on prepared tray. Slash top of each damper and sprinkle over cumin seeds. Bake for 30-35 mins, or until golden and hollow-sounding when tapped. Using a hand blender, blend carrot soup until smooth. Ladle into bowls and top with a dollop of sour cream and black pepper. Serve with damper.
Whip up a pie in the blink of an eye! A yeast-free, oil-free pizza crust serves as the perfect base for all of your favorite toppings. This version features vegetables, macadamia pine nut cheese and a sprinkling of beautiful and flavorful rosemary flower blossoms, providing a burst of unexpected color as well as a taste sensation for your palate. www.dairyfreeglutenfreekitchen.com
The ingredients needed for the Gluten Free, Dairy Free, Hassle Free Pizza Gluten free flour mix
Gluten Free Baking Powder
Ground Flax Meal