Chili Mashed Potatoes

Chili Mashed Potatoes

(Served with turkey gravy, of course)

Peel and coarsely chop 5 russet potatoes

Place in saucepan, cover with water and
1 T. salt, and bring to a boil.

Reduce heat, and simmer (keep at a low boil)
15 min. or till potatoes are fork tender.
Drain. With the burner off, return potatoes
to the pan and set on stove.

Mash, Add:
½ c. turkey or chicken broth
1-2 T. whole milk
1 t. chili powder
salt+pepper to taste

Potato Frites with Lime Dipping Sauce

Potato Frites with Lime Dipping Sauce

Cut 3 potatoes into 16th’s lengthwise.
Arrange on large rimmed baking sheet that has been lined with parchment
(very easy clean up),

Toss with:
1 T. olive oil
Liberally sprinkle with Salt and
Freshly ground black pepper,

Place in a 500 degree oven for 20 min. or till golden,
Serve with Lime, White Wine Vinegar and Mustard Dipping Sauce.

Split pea soup

This is what I made for lunch today...

Split Pea Soup

Combine in soup pot:
16 oz. dried split peas
6 c. filtered water
1 t. salt
Bring to a boil; reduce heat,
simmer until peas are tender (1 hour?)

Add:
2 russet potatoes, diced
3 large carrots, diced
½ t. ground sage
2 c. filtered water
Simmer 15-20 min. or till tender.
Add:
Additional salt and pepper to taste.