1) Peruvian Home Fries
Actually, South America is where potatoes first appeared. If you can obtain blue potatoes, this classic Peruvian dish of potatoes and peanuts will taste even more authentic.
- A 10″ skillet or saute pan should be heated to medium. When the pan is heated, add 1 tablespoon of oil, wait 10 seconds, and then swirl to coat it. Increase the heat to medium-high, then add half of the cooked potatoes and spread them out in the hot oil in a single layer. 5 minutes should pass without stirring.
- Using a metal spatula, flip the potatoes over after adding 1/8 teaspoon of salt. Once more, spread them out into a single layer. Cook them for an additional 5-8 minutes, or until golden. Potatoes should be loosened by scraping the pan’s bottom, then tossed around. Cook for a few more minutes, then transfer to a dish while scraping out and reserving all the delicious brown bits from the pan’s bottom. Repeat this process with the remaining potatoes, adding one more teaspoon of salt and one more tablespoon of oil.
- After the potatoes have finished cooking, scrape out the pan, reserving the scrapings, and clean it with a wet paper towel. When the pan is hot again, add the final tablespoon of oil. You could also add some butter. After ten seconds, stir the pan. Add the onion and cook it for 5-8 minutes on medium heat, or until it becomes very soft. Add the remaining 1/2 teaspoons of salt as well as the bell peppers and chilies. For a another 5-8 minutes, cook while frequently stirring.
- The potatoes should be added back to the pan along with the garlic and onion mixture. Continue sautéing over medium heat for a further 10 to 20 minutes, depending on how you like your food. In the final few minutes of cooking, add the cheese and lemon juice, and, if necessary, adjust the salt.
- Serve hot or heated with lemon wedges on the side, peanuts, and minced cilantro or parsley. Enjoy!
- If you are preparing the potatoes ahead of time, keep them in the refrigerator in fresh water in a container that is well covered. Before using, drain and properly dry.
- Olive oil, 3 tablespoons
- 2 pounds of potatoes, cooked until just tender in 1/2-inch cubes
- Salt, 1/4 teaspoon (or more to taste)
- 1-2 tablespoons of butter (optional- leave out to make vegan)
- 2 cups of finely chopped onions
- minced anaheim chili, 1 cup (or poblano chiles)
- 1 cup of red bell pepper, chopped (or use a mix of red and yellow peppers)
- 1- to 2-teaspoons of minced garlic
- Monterey jack cheese, grated, 34 cup (or cheddar cheese-packed)
- 3 tablespoons of lemon juice, fresh
- 1 cup gently toasted peanuts, minced cilantro, finely chopped (or a mix of cilantro and parsley, or just parsley if you prefer)
- lemon slice
2) Mango, Ginger, Cardamom Overnight Oats
A beautiful brunch in the tropics. To give it a little different flavor, you can use coconut yoghurt and substitute half of the milk with coconut milk.
- Oats, milk, lime zest, ginger, and cardamom should all be combined in a medium bowl.
- Put the ingredients in two dishes or mason jars, and then refrigerate them overnight.
- Remove the mango’s skin, then thinly slice the meat after removing the pit. Keep overnight in the refrigerator.
- Top the oats with mango, coconut flakes, and yoghurt in the morning. Serve.
- Old-fashioned oats, 2/3 cup
- 2 to 3 cups of your preferred milk (cow, almond, soy, rice…)
- 1 lime, 12 teaspoon freshly grated ginger zest
- 14 tsp of finely ground cardamom
- 1 mango
- 2 tablespoons of coconut yogurt with flaked bread, to serve
3) Peanut Butter Protein Bars
This recipe was discovered on the aptly called Bodybuilding.com website, which caters to bodybuilders. This is a great mid-afternoon or post-workout snack for folks who are constantly on the go.
- Put peanut butter, honey, and milk in a pot.
- over low heat, warm.
- Stir in the protein powder after adding it.
- Put the oats in.
- Just warm it through so you can stir it; don’t cook it.
- If it is too thick to mix, add more milk.
- In a 9″ x 13″ pan, press.
- After the bars have cooled, cut them into 16 bars of the same size.
- Store each bar in plastic baggies after wrapping it in foil or Saran wrap.
- They don’t require cooling.
- milk, half a cup, skim
- either one cup of low-fat peanut butter or one cup of natural peanut butter
- 1 teaspoon of honey
- 1 1⁄4 – 1 I use vanilla whey protein powder, but I’m sure chocolate would also work.
- 2 cups oats, dry and uncooked (not quick cooking kind)
4) Breakfast Banana Split
This is from Jackson, Wyoming’s Teton Tree House. Any way you look at it, it’s a delight!
- Choose ripe, smaller bananas. Slice off one inch, divide in half, and arrange on a salad plate with the curves facing outward and away from one another. Place the little piece on either side of the curved pieces after cutting it.
- Whipped yogurt should be spread over bananas. Over yogurt, smear a little jam that has been diluted. If desired, top with nuts. Offer fudge or chocolate sauce. Enjoy!
- two bananas.
- 12 cup yogurt with vanilla
- 1/4 cup jam, raspberry (or strawberry)
- chocolate syrup and nuts
5) Bacon Hash Brown Casserole
My mother-in-law gave me one of those neighborhood booklets, from which I acquired this recipe. I slightly changed it to fit our preferences. I decided to make it this Christmas Eve to serve with cabbage rolls as I hadn’t made it in a while. It was a huge success. I so decided to share. There are currently a number of hash brown casseroles uploaded, but none contain bacon.
- Hash browns need 30 minutes to thaw.
- Prepare the bacon while the hash browns are thawing: The bacon should be cut into thin, horizontal strips using clean scissors. Fry to desired doneness or until crispy. (Using scissors spares you the trouble of trying to crumble cooked bacon.)
- Combine the soup, sour cream, salt, and pepper in a sizable bowl.
- Mix thoroughly after adding melted margarine.
- Hash browns are added after the cheese and bacon. Mix until everything is thoroughly blended.
- Pour ingredients into a 9 x 13-inch pan that has been sprayed with cooking spray.
- Bake at 375 degrees for one hour.
- Hash browns, 2 lbs., frozen
- Low-fat cream of chicken soup in one 10-ounce can.
- 12 cup of margarine
- two cups of light sour cream.
- 8 ounces of shredded cheddar cheese
- half a pound of bacon, salt and pepper to taste
Learn more: 9 Valentine’s Day Meals Best Eaten Alone