Jerusalem Artichokes

My garden in Yakima in the 1980s is just beyond that swing set.  It's where I first grew Jerusalem Artichokes, a pretty plant that look like sunflowers.  You dig the tubers and eat them like potatoes, raw or cooked.  


Oh, at that's me and my daughter wearing dust masks, as Mt. St. Helen's has just erupted. 


Preheat the oven to 400°
1 1/2 Tbl. organic olive oil
8 organic cloves garlic
1 # Jerusalem artichokes, cut into 1 inch cubes
1/3 C. water
3 Tbl. lemon
1/2 tsp. each rosemary and sage
1/4 tsp. sea salt


In a small roasting pan, mix the oil, garlic, artichokes together and toss with the oil.  Roast, tossing occasionally, for 25 minutes.  ln a glass measuring cup mix water, lemon, rosemary, sage, and salt and pour over the artichokes.  Roast for an additional twenty minutes or until the liquid has almost evaporated and the artichokes are tender on the inside and crisp on the outside.

 

Hashbrowns

You like potatoes?  I sure do.  When I bake a potato, I put in a few extra for breakfast.  Once cool, I refrigerate and use for morning hashbrowns.  Just melt ghee in a large pan.  Probably 2 tablespoon's worth.  Cut up the potatoes in 1/2 to 3/4 inch cubes and toss into hot ghee.  Sea salt to taste, pepper if you like and maybe a sprinkling of paprika for color.  Cook until golden.  Serve with nitrate free bacon and organic eggs.

Optional: Horseradish Hashbrowns-- To 4 cups potatoes, add 1 chopped onion, 1 Tbl. horseradish sauce, and 2 tsps. thyme for a wonderful variation.

Enjoy!
  

Fingerling Potatoes

I love these little potatoes. And they're easy to grow.  The first time I grew potatoes, I ended up with a spud the size of a large grapefruit.  I was so excited, I outlined it on a piece of paper.  You know, to show people later, since I had to immediately bake it and eat it, because homegrown are the best.

And you can also buy them at the grocery store.  Just toss the little buggers in olive oil and liberally salt with sea salt.  Now roast at 350-400 degrees until tender and golden.  Serve with a protein and vegetable.  Cha, cha, cha!

   

Double Baked Potatoes

Wow, this used to be one of my favorite dishes.  I quit eating potatoes, not entirely, but cut way back because they have a high glycemic index.  If you want to loose weight or if you are insulin sensitive, here is one place to consider keeping control of your sugar intake to help your body process sugars more slowly.  Look on-line for a list of low glycemic index foods.  Then use the chart to help you plan the number of carbs you eat each day.  That said, once in awhile, splurge on a Double Baked Potato.

Four Servings
Bake two medium to large potatoes in 350 oven for about 1 hour.  Remove and cool for 10 minutes or long enough to handle.  Slice lengthwise in half.  Carefully scoop out potato, saving skins, and  mash and mix in a bowl until creamy, adding salt and butter and liquid (chicken broth or water) until the texture is correct.  Once mashed smoothly, refill the skins with this mixture and sprinkle with non-dairy cheese or (if you system can handle it) hard goat or sheep cheese.  Return to oven on a baking sheet and cook for another 10 minutes or so.  Serve with a protein dish and vegetable.  

Enjoy!