Potato Basil Puree

recipe adapted from How Easy Is That?

Ingredients

• 2 cups fresh basil leaves, lightly packed
• 2 pounds large Yukon Gold or white boiling potatoes
• 1 3/4 cups of almond milk
• 2 teaspoons of kosher salt
• 1 teaspoon of freshly ground black pepper

Directions

1. Bring a large pot of salted water to a rolling boil and fill a bowl with ice water.  Add the basil leaves to the boiling water and cook for exactly 15 seconds.  Remove the basil with the slotted spoon and immediately plunge the leaves into the ice water to set the bright green color.  Drain and set aside.
2. Peel the potatoes and cut them in quarters.  Add the potatoes to the same pot of boiling water and return to a boil.  Cook the potates for 20 to 25 minutes, until very tender.  Drain well, return to the saucepan and steam over low heat until any remaining water evaporates.
3. In a small saucepan over medium heat, heat the almond milk until it begins to simmer.  Place the basil in a food processor fitted with the steel blade and puree.  Add the hot milk and process until smooth.
4. With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up.  Slowly add the hot basil mixture, salt, and pepper and heat until smooth.  If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes.  Pour into a serving bowl, season to taste, and serve hot.  Serves 4 to 5.

 

  Tuna Croquettes

 Ingredients

• 2 cans white albacore tuna, flaked
• 1 egg, lightly beaten
• 1/2 small Vidalia onion, finely chopped
• 1/2 cup GF bread crumbs, divided
• 1 heaping tablespoon of mayonnaise
• 2 teaspoons of Dijon mustard
• 1/4 teaspoon of kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon canola oil

Directions

1. Combine tuna, egg, onion, 1/4 cup of bread crumbs, mayonnaise, mustard, salt and pepper.  Form into 7 to 8 small patties.  Roll patties in remaining 1/4 cup of bread crumbs.  
2. In a large nonstick skillet, heat oil over medium heat.  Add patties and cook 2 minutes per side, or until golden brown.   Serves 2 to 3. 

 Golden Potato Rounds

 Ingredients

• 2 1/2 lbs. Yukon Gold potatoes, sliced into 1/2 inch rounds
• 2 tablespoons of EVOO
• 1 1/2 teaspoons of kosher salt
• 3/4 teaspoon black pepper
• 3 tablespoons of chopped fresh chives

Directions

1. Preheat oven to 425 degrees.  Toss potato slices in oil, salt and pepper.  Spread on a roasting sheet in one even layer.  
2. Roast in the oven for 40 minutes, flipping once, until potatoes are golden brown.  
3. Turn oven off.  Add chives to the potatoes and return the potatoes to the oven to sit for 5 minutes.  Serves 5. 

 Easy Pea Risotto

recipe adapted from How Easy Is That?

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups simmering chicken stock, preferably homemade, divided
• 3/4 cup almond milk
• 1/2 cup dry white wine
• 2 tablespoons EVOO
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup frozen peas

Directions

1. Preheat the oven to 350 degrees.  
2. Place the rice and 4 cups of the chicken stock in a Dutch oven.  Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.  Remove from the oven, add the remaining cup of chicken stock, the almond milk, wine, EVOO, salt, and pepper and stir vigorously for 2 to 3 minutes. until the rice is thick and creamy.  Add the peas and stir until heat through.  Serve hot.  Serve 4 to 6.