Just saying…
Herb Scalloped Potatoes
3 large white potatos, scrubbed and sliced into thin rounds
1/4 cup water
1/2 cup vegetable broth
1/2 cup soy milk
1 Tbsp olive oil
3 cloves garlic, minced
3 Tbsp flour
1/2 tsp thyme
1/2 trp dried basil
1/4 tsp dried rosemary
1/2 tsp paprika
1/2 tsp salt
black pepper to taste
Serves 3-4 as side
Preheat the oven to 400F. Lightly grease a large baking dish (8 x 11 or 9 x 13). Lay the potatoes in the dish evenly overlapping each other. Pour half of the vegetable broth, all of the water, and all of the soymilk over the potatoes. Then drizzle the olive oil on top of the potatoes. Sprinkle the garlic evenly over the potatoes. Do the same with the flour. Drizzle the rest of the vegetable broth over the potatoes once more, trying not to wash off the flour completely but just to lightly moisten. Scatter the herbs, salt, and pepper over the potatoes. Bake for an hour.
Notes: I used vanilla soy milk, partly just because it’s what was in the fridge, but the sweetness was actually really enjoyable in this recipe.
Must make this! Yum.
The experiment that went terribly wrong…sorta
I like to think of myself as a good cook. I also think I am pretty good at experimenting with ingredients. Today I wanted to make even healthier pancakes for myself and my boyfriend. I am trying to encourage my boyfriend to eat healthier since his household is big on being carnivores and ordering out. His parents cook but sometimes I get concerned about his health. Hey, I have every right as a girlfriend to be concerned about my boyfriends health. But moving on…
I tried to make pancakes with brown rice flour. Never again. I usually make pancakes with organic unbleached whole wheat flour but of course I wanted to experiment. I admit the pancakes tasted good but they didn’t hold up to the peaches and blueberries in my batter. It was a tad grainy and didn’t have a smooth flavor as the flour I regularly use.
The pancakes didn’t really look like pancakes but they did taste good. I just know in the future I may opt for almond flour (which is actually pretty pricey) or just suck it up and use organic unbleached all purpose flour.
Even a good cook has her slip ups.
It happens.
I refuse to give up!
I still need to make sweet potato pancakes. Will keep you all posted on that.
Peace, love and no beef!
G
No Beef Here 