Life is busy like life often is. Busyness squelches a lot of great things and kitchen creativity is one of them. With little time or space lately to experiment, I offer you these two staples from our house.
GOUDA CAULIFLOWER MASH
Wash, trim, and chop cauliflower into small pieces. Place in a medium pot, cover with water, and boil until soft, about 10 minutes.
Cut cold butter and Gouda into small slices or cubes.
When the cauliflower is done, drain the water using a colander and return it to the pot. Immediately add butter, milk, cheese and salt + pepper.
Using a wooden spoon, I initially mash everything together before whirling the mixture to perfection with an immersion blender. If you don’t have an immersion blender, the mixture can be put in a traditional blender and blended until smooth. Add additional milk for desired consistency.
Gouda is a delicious addition, but these can be made with any cheese you prefer or without cheese.
BAKED SWEET POTATO FRIES
We like to peel our sweet potatoes, but these can be made from unpeeled potatoes as well. Lots of nutrients in those skins!
Heat oven to 400 degrees. Wash or peel your potatoes.
Cut lengthwise to divide the potato in half. Lying each half flat-side down, cut lengthwise into about 1/4 inch sections and then cut each of these sections lengthwise into two or three parts, resembling a french fry.
For each potato, melt 2 spoonfuls of coconut oil in a large bowl. (If you cut up 2 potatoes, melt 4 spoonfuls of coconut oil, etc).
Douse the raw sweet potatoes fries in the coconut oil until saturated.
Place the fries on a cookie sheet and lightly top with sea salt.
Bake for 10 minutes on each side or until they begin to brown.