Skordalia

Garlic Skordalia on Matzoh-

One of our family's faves at Pesach is Greek Skordalia. This is more or less how I make it - I've done it with and without the almonds and they are both good:

Skordalia

1 pound Yukon gold potatoes, scrubbed
Kosher salt, as needed,
8 -10 cloves garlic, minced
3/4 cup whole blanched almonds
1/2 cup extra-virgin olive oil
1/2 cup water
Juice of 1-2 lemons, freshly squeezed
Freshly ground black pepper

Cook potatoes until very tender, about 30 minutes. Drain the potatoes and let cool slightly. Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them.

Sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a knife.

In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and season with pepper, to taste. Keep refrigerated until needed and let come to room temperature before serving. Great on matzoh or with brisket.

Easy Potato Bake

This will be a good way to get veggies into kids who loathe seeing the green things passing their lips. Likewise, you adults who abhore veggies, will think you've died and gone to heaven!

I've only made this one time under great pressure to get SOMETHING made before Buddha had a hungry belly meltdown, so bear with me on the approximate time(s), etc.

1 bag of frozen hash browns (the CHUNK ones. not the shredded ones. I think mine was a 16 oz bag.)
1 can cream of mushroom soup (fat free)
1 can cream of celery soup (fat free)
1 1/2 C low-fat or skim milk
1 8oz bag of shredded colby-jack cheese (Use any kind of cheese you like. I used what I had on hand.)
2 C chopped, frozen broccoli (I use frozen rather than fresh because it's easier than getting fresh, washing, chopping, etc.)
garlic powder
salt and pepper

Use a 9X13 baking dish.
Preheat the oven to 375.

1. Spray the baking dish with Pam.
2. In a LARGE bowl, empty both soup cans and milk and mix with a whisk. Add aproimately 1/4 tsp of salt and pepper and 1 tsp of garlic powder. Mix well.
3. Add the broccoli to the soup mixture and mix to combine.
4. Add the potatoes to the soup mixture and mix to combine. Then add HALF of the cheese.
5. Put the potato mixture into the 9X13 pan and spread out. Top with the remaining cheese and bake for approximately 50 minutes. Keep an eye on the cheese. You may want to cover it with foil for the first 20 minutes to avoid overbrowning.
6. Note: I'm a flavor chick so I added more garlic and pepper than most people would like. If you want to avoid salt, I'd suggest using 1/2 - 1 cup of low-salt chicken stock to thin out the soup. It'll add good flavor. Next time I make this, I'm going to add about 8oz of sliced mushrooms.

Hope this turns out well for you peeps!

Potato-Green Pea Salad

This really is good! :)

Potato-Green Pea Salad

Salad:
4-5 medium potatoes
2 cups frozen peas, thawed
1 cup chopped celery
1/4 cup sliced green onions , or more
1/4 cup chopped green pepper

Dressing:
1/2 cup fat-free mayo
1/2 plain yogurt (or fat-free sour cream)
1-2 tablespoons prepared mustard
1 teaspoon vinegar
salt and pepper to taste
herbs of choice, if desired

*Boil the potatoes (or cheat and buy the diced canned ones, lol)
for 30-40 minutes, or until tender.
When cool, peel and cut into cubes. You should have about 7 cups.

*Combine the potatoes with the rest of the salad ingredients.

*Then mix the dressing ingredients and pour over the salad mixture. Toss and refrigerate at least 1 hour.

Cheesy Potatoes

SignGurl's Cheesy Potatoes

• 1 bag of frozen southern style hashbrowns (they are cut into squares)

• 2 cans of cream of chicken soup (use cream of celery if you are vegetarian, not cream of mushroom)

• 1-16 oz. container of sour cream

• 2-3 cups of shredded cheddar cheese.

In a large bowl, mix soup with hashbrowns. Mix in sour cream and then cheese. Place in a 9" x 13" pan and bake at 350 degrees for 1-1.5 hours or until golden brown.

This recipe is in no way low fat but it's so good and easy.