LOADED VEGAN SCALLOPED POTATOES

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LOADED SCALLOPED POTATOES VEGAN VERSION

  • 8  morning side farms vegan bacon, cut into 1/2″ pieces
  • Generously add olive oil to pan to keep “bacon” from sticking
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. unsalted vegan butter, plus more for greasing dish
  • 2 tbsp. all-purpose flour
  • 3 tbsp. chopped scallions, plus more for garnish
  • 1/2 c. soy coffee creamer
  • 1 c. low-sodium vegan chicken stock
  • 2 1/2 lb. russet potatoes, thinly sliced
  • 2 c. shredded vegan Cheddar (I use veggie go)
  • 1/4 c. vegan sour cream

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium heat brown bacon, about 5 to 8 minutes. Transfer bacon to a plate. Drain excess bacon grease leaving about 2 tablespoons; sauté garlic and onion until softened, about 5 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Melt vegan butter, when it begins to bubble sprinkle flour all over and whisk until flour is absorbed, about 2 to 3 minutes. Add scallions, cream, and vegan chicken stock; bring to a boil and simmer for 2 minutes. Turn off heat.
  3. Wash and dry potatoes. Attach slicing blade to a food processor. If possible, set thickness to 1/8″. Trim ends of potato and slice without removing peel. Grease casserole dish with vegan butter and arrange potatoes in rows. Pour creamy mixture over the potatoes followed by a even layer vegan Cheddar and vegan bacon.
  4. Cover tightly with foil and bake for 40 minutes. Uncover and bake until potatoes are tender and cheese is melted, about 20 minutes. Garnish with scallions and dollops of vegan sour cream. Serve immediately.

I borrowed this recipe from delish.com.  the writer’s credit is as follows:

 

Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

IRON SKILLET POTATOES WITH PARMESAN AND ROASTED GARLIX

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Hasselback Potatoes with Parmesan and Roasted Garlic

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Yield: 6 to 8 Servings

Ingredients

6 to 7 large red potatoes, sliced 1/4 inch thick
5 to 6 garlic cloves, peeled and minced
1 teaspoon Italian seasoning
1/2 cup butter, cubed
1/4 cup Parmesan cheese, shredded
olive oil
salt and pepper to taste

Instructions

Brush bottom and sides of a baking dish or cast iron skillet with olive oil.
Using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.
Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet or dish with foil and bake in a 375 F oven for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

Men’s Health Spicy Oven Fries

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Men’s Health Spicy Oven Fries
 
Ingredients
 
  • 4 russet potatoes, cut lengthwise into 12 wedges
  • 2 egg whites, lightly beaten
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
 
Time estimates
 
Prep time: 10 min  
Cook time: 35 min  
Total time: 45 min  
 
Directions
 
  1. Preheat the oven to 450°F.
  2. Coat a baking sheet with cooking spray.
  3. Dip the cut potatoes in egg to coat and place in a bowl.
  4. Mix the remaining ingredients and sprinkle over the potatoes, toss well to coat.
  5. Place the wedges on the baking sheet. Bake for 20 minutes. 
  6. Turn the potatoes over and bake for 15 minutes or until crisp.
 

Yields 4 servings

THE GREAT BUCKET EXPERIMENT

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Do windows in buckets = a good idea? Maybe.

This way I hope I’ll see what’s going on inside my buckets!

So here’s how this bucket experiment goes:

3 buckets. One has a base of sticks. The second has a log base and the last “control” bucket contains no wood at all.

All three buckets have some home made compost mixed with a readily available commercial potting mix (Miracle Grow).

All three buckets contain one red bell pepper and two lettuce plants.

What I’m looking for:

I want to see if one bucket performs better than another and if so, which one.

 

http://thegreatbucketexperiment.org/peek-a-bucket-garden/