5AM – Page 3 – Digital Lissie

Potato Boats

This comes from the book, Fit for Life by Harvey and Marilyn Diamond, which has a number of really nice recipes.

Print Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 4

Course: Side Dish

Cuisine: American, Vegetarian

Bake potatoes in preheated 425-degree oven until soft, about 60 minutes
While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, covered, over boiling water for 15 minutes or until very soft.
Cool potatoes slightly. Cut them in half while still warm and gently scrape pulp from skin, taking care not to tear skin.
Combine squash, potato pulp, 1/4 cup melted butter, cumin, and sea salt with potato masher until you have a creamy yellow puree.
Heap potato-squash mixture into empty potato shells. Brush with 2 teaspoons melted better and sprinkle with paprika.
Place under broiler for 10 minutes or until lightly browned.

This comes from the book, Fit for Life by Harvey and Marilyn Diamond, which has a number of really nice recipes.

Print Recipe

Total Time 35

Servings: 4 people

Course: Soup

Cuisine: American, Vegetarian

2 TB butter
1 TB olive oil
1 medium onion coarsely chopped
6-8 scallions chopped
1 clove garlic minced
2 stalks celery chopped
2 medium cauliflower cored and coarsely chopped
1/2 tsp sea salt
1/2 tsp curry powder
1/8 tsp fresh ground black pepper
1/2 tsp dried thyme
1 tsp dried basil
1 tsp dried savory or marjoram
6 cups water
2 TB white miso (preferable to vegetable bouillon because it will not turn the soup dark)

In heavy soup kettle, melt butter. Add oil, onion, scallions, and garlic. Add celery and cauliflower. Add seasonings.
Mix well and cook uncovered over medium heat for several minutes, stirring frequently.
Add water and miso. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender.
Remove cover and cool slightly. Puree in small increments in blender until smooth and cream. Reheat and serve.