Smashed Potato Skillet

It has been a MINUTE, y’all!

Not that anyone was waiting around with bated breath or anything, but I missed you all.

Life with a 6 month old is magical and busy and smelly.

We have had a lot of family visitors over the last month, keeping me busy and literally completely out of the kitchen. All of my meals have either been made for me, taken out from a restaurant or from a freezer for the last 6 weeks, it seems. But the buck stops here, pals! Mama is back in the kitchen. Somewhere in those 6 weeks, Louisa went from not letting me out of her sight for more than three minutes, to letting me spend a full 30 minutes in the kitchen cooking while she played without screaming bloody murder. I don’t know who this angelic creature is who replaced my insane child, but I’m into her.

So now that I have time to cook, someone give me the motivation to adapt more recipes because your girl’s brain power is still pretty limited.

Ingredients:

  • 8 baby red potatoes
  • 1/4 cup of lentils
  • 1 1/2 cups of sugar snap peas, chopped
  • 2 green onions, diced
  • 1 lemon
  • 1 red bell pepper, sliced thin
  • 1 jalapeno, diced
  • 1 tbsp. of garlic, minced
  • 2-3 tbsp. of vegan sour cream
  • 2 tbsp. of vegan butter
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Cook lentils according to package directions, drain + set aside
  • Bring a pot of boiling water to a boil
  • Add taters, cook 10-12 minutes until fork tender, drain
  • In a bowl, combine snap peas + 1/2 the green onion + lemon juice + 1 tbsp. of olive oil + S+P, set aside
  • Once cooled, smash potatoes with a fork
  • Heat remaining olive oil in a cast iron skillet over medium heat
  • Add taters + cook 3-5 minutes until golden brown
  • Add lentils + red pepper + jalapeno + garlic + butter + smoked paprika + S+P, cook another 3-5 minutes
  • Top with snap pea slaw + remaining green onion + sour cream
  • Pour a big bowl of this + stand in front of a mirror to eat + tell yourself how proud you are for eating a bowl of potatoes for dinner

Adapted from here!

Loaded Chili Spuds

fullsizeoutput_12fa

Our world, man.

fullsizeoutput_12f5

Idk about y’all, but I feel a heaviness and a sadness I just haven’t in a long time.

fullsizeoutput_12f7

I’ve been praying for a while for the Lord to open my eyes to the injustices of the world and not just leave me feeling numb or paralyzed by my own fear and anxiety.

fullsizeoutput_12f8

Welp, they are WIDE OPEN, Big Man! I’m hearing you loud and clear! It’s not that I haven’t realized systemic racism is rampant in our country. I’ve just felt too overwhelmed by the issue to do anything about it which I realize is a privileged and lame excuse. I was happy to shut up last week and just listen and learn. I’m still pretty overwhelmed and anxious and incredibly scared to say/do the wrong thing. But I guess we have to get uncomfortable if we want to grow and be better, and that’s all I want to do!

fullsizeoutput_12fb

And it’s time something other than my midsection grows.

 

 

Time: 1 hour (prep + cooking) | Serves: 4 spuds

Ingredients:

  • 4 russet baking potatoes, scrubbed clean + holes poked throughout
  • Chili recipe (any leftovers taste great with some brown rice!)
  • Green onion, for serving
  • 4 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 450
  • Drizzle a tbsp. of olive oil on each potato with some S+P, rub all over
  • Wrap each loosely in foil + place on a baking sheet
  • Bake 55-60 minutes or until tender
  • Meanwhile, make chili
  • To serve, split potato down the middle + top with chili + green onions
  • Dig in face first

Fingerling Potato Salad

fullsizeoutput_1225

So…. how we feeling, everybody?!

fullsizeoutput_1220

Hopefully, you are quarantined, chilling, maxing & relaxing, & washing the heck out of your hands!

fullsizeoutput_1222

We are going to get through this, my people.

fullsizeoutput_1223

Because I practically live the quarantine life 100% of the time, I thought I could provide some tips that help me not go stir crazy. First, develop crippling social anxiety that makes the thought of leaving your house to hang out with friends paralyzing. If you’re not able to do that, FaceTime some different pals every night! Next, pick up a new hobby like stalking every move of The Bachelor franchise stars. If that’s not your thing, maybe read some nice books! Lastly, order your husband to do all sorts of chores you have been putting off around the house. If he refuses, consider doing them yourself!

fullsizeoutput_1226

Hope these help. I’m here for you!!!

 

 

Time: 30 minutes (prep + cookjng) | Serves: 4-6

Ingredients:

  • 1 lb. of fingerling potatoes, washed + quartered
  • 2 cups of greens, spinach + kale used here
  • Juice of 1/2 a lemon
  • 1/2 cup of stone ground mustard
  • 2 tbsp. of olive oil
  • 1/2 tsp. of garlic powder
  • S+P, to taste

How to:

  • Bring a pot of salted water to a boil
  • Gently add taters + boil until tender, about 8 or so minutes
  • In a large boil, add greens + lemon juice + some S, massage a lil
  • Whisk together mustard + olive oil + garlic powder + S+P
  • Add warm, drained potatoes to the bowl with the greens + add mustard, stir well
  • Serve warm or chilled
  • Eat a bunch of taters for dinner like I did, your lil tummy pooch will keep you warm

 

Adapted from here!