The squash and kale pasta=not that great and halfway through the day I realized I was kidding myself thinking that if that's all there was, the kids would eat it. Also, to make it kid friendly I would have to omit the red pepper flakes and the garlic. I decided to make them tuna melts and spice up the pasta (which was a new recipe I tried from Everyday Foods.) Well, as is the risk with trying new recipes, I have a huge batch of less than great leftovers. Don't get me wrong, it wasn't inedible, but the idea of eating the leftovers is highly unappealing. So, do I invest more ingredients and try to make it better? Or cut my losses? I think I will cover it in mozzerella and bake it again for me for lunch.
The second hitch in my get along is that the GIANT bird will probably not really be thawed until tomorrow AND I discovered that our final box of potatoes from last fall is needing my immediate attention. So, in light of the recent discoveries, we will be eating potatoes. I am going to boil and mash them all today. Some will go in potato dumplings for dinner tonight, some will be for mashers and gravy tomorrow, some will go into potato farls for snack, with some I will attempt to make Erica's salmon and potato cakes for Thursday, and whatever is leftover, I will make samosas or potato bread or something with.
Happy Spuds to you all!
Potato dumplings! I want to hear how they turn out! Sounds yummy. Samosas, too. Those meals are all different enough that everyone probably won't even realize that they are subsisting on potatoes for a week!
ReplyDeleteI'm not sure, but I seem to remember something about dehydrating potatoes? I'm going to go look in my Ball Blue Book right now...
Alison says ... I know my 2 cents is a little too late, but I wonder if grating some of the potatoes and freezing them would have been another option. Then you could have some ready on the fly hash browns. Hope you enjoyed your spuds retrospective. Josie, you may want to check out this site for gf recipes, www.lifeisapalindrome.com/recipes. She has a sour dough starter recipe and gf sourdough bread recipe. I think she made a similar pasta, squash, & kale recipe recently, too!
ReplyDeleteOh, I am loving the idea of her boosted rice starter! I am totally going to try it. Thanks for the link. She really cooks for a crowd, eh? A lot of those recipes are for 70 people! I was thinking o freezing the potatoes hashbrown style, I just couldn't wrap my mind around the volume. Do you freeze them on cookie sheets and then transfer to a bag? Maybe by next time I will have a firmer grasp on how to do it.
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