“For He satisfies the longing soul, and fills the hungry soul with goodness.” Ps 107:9 (NKJV)
8 Potatoes (enough to cover the bottom of a 6 quart pot)
1 stick Butter (8 ounces)
1/2 cup Milk
1/2 cup shredded Parmesan Cheese
Salt & Pepper to taste
Put whole potatoes in 3 quart pot, add enough cold water to cover them, put lid on pot and cook on high heat. Bring to a boil and remove lid. Continue cooking till soft, test by putting a fork through the largest potato, if it goes through easily and potatoes begin to crack, they’re done. Drain hot water and transfer potatoes to a plate, let cool slightly. You can pour cold water on them under the faucet to facilitate the cooling. Wash the pot to reuse, peel potatoes and add back to pot. Mix in the butter, milk, parmesan cheese and salt & pepper while mashing potatoes. I used an electric mixer the last time.
I just saw a friend make these with parmesan cheese and an enormous amount of butter! She said her father used to use chicken fat until they heard that was bad for you, so they replaced it with the cheese.
My cousin used to warm the butter in the milk in a separate pot before adding to the potatoes. She also added olive oil to everything she made.
Some people add sour cream, too and leave the skins on. It’s your choice, just add a little liquid at a time to get the right consistency. Leftovers can be reheated in a frying pan with olive oil and butter.
“May the favor of the Lord our God rest on us; establish the work of our hands for us– yes, establish the work of our hands.” Psalm 90:17 (NIV).
2 ripe bananas
1 cup frozen strawberries
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 tablespoons olive oil
1/2 cup wheat flour
1/3 cup honey
3 tablespoons softened butter
2 tablespoon brown sugar
1 tablespoon flour
Beat egg slightly in large bowl, mix the rest of the ingredients in till all are equally wet. Spoon into an oiled, 8×8 inch square pan. Cut topping ingredients with a knife in a separate bowl to form small balls, layer on top of cake. Bake at 350 F for 35 minutes.
Heat olive oil on low in large skillet. Add garlic, stir as it softens for about 10 minutes. Stir in the rest of the spices, add the chicken pieces, cover them with the spices, brown on all sides, tossing for about 15 minutes. Stir in the coconut milk, then peas. Cover and heat through, ensuring the chicken is thoroughly cooked, for about 10 minutes. Serve over rice.
*** This is adapted from an old curry recipe that I found on the internet! Only in the past few years have I been using ready-made curry powder, “Wild Oats” organic brand. Also, if using chicken on the bone, cook with the bones in, and remove before serving, they should fall right off. Use any combination of spices to your taste.