I am so surprised at how white this mayo is! Normally homemade mayonnaise is more yellow in color, and I thought this recipe was going to turn out even darker because I used apple cider and red wine vinegar instead of the white wine vinegar that normally […]
I am trying to stick to real food (for at least 6 days a week), stay on a budget, and reduce the food we waste around here. This stew is really good for this. It’s very flexible; You can substitute for whatever you have on […]
Ruining Potatoes with Parsnips
I thought I had a brilliant idea last night. I was going to mix my potatoes half and half with mashed parsnips! Everybody who has known me for awhile is now wondering who this alien is that took over Christina’s body. If you need proof it’s me, look at the final step in the recipe below. It is me!
Some of my earliest childhood resentments were centered on a lack of mashed potatoes at the table (I had it rough). I am a mashed potato fiend. Why in the world would I try to replace any of them with parsnips? Let me explain.
I was recently telling a couple of my low-carb friends that the reason I could never join them is because of mashed potatoes and taco shells. Both of them insisted that parsnips make a wonderful substitution. I’ve heard this of cauliflower before, and while I love cauliflower…it is clearly not the same as mashed potatoes. However, being a root vegetable, they said that parsnips are much more like potatoes. I should have seen the red flag, which was the suggestion of using lettuce for a taco shell, but I only ever see flags after I’ve passed them.
I had never eaten a parsnip before. They look like big, white carrots…but they must taste more like a potato? No. They taste like big, white carrots. This dish tastes like a big bowl of mashed carrots with potatoes in it. It’s just not as bright orange as it tastes.
I thought that by trying it half and half with potatoes, I’d be enjoying my potatoes with less carbs. I’m not even trying to be low-carb, just healthy. This seemed like a healthy idea. It wasn’t necessarily gross, it just wasn’t mashed potatoes. It’s like substituting turkey bacon for bacon, when it clearly isn’t bacon at all!
To my friends that enjoy mashed parsnips as a substitute for potatoes…. weird. weird. weird. Just kidding, I still love you all and want to hear your ideas! This one just wasn’t for me. On the bright side, it probably helped with my weight loss.
Ruined Potatoes (Parsnip Potatoes)
If you insist on making this garbage, just know that it wont taste like mashed potatoes.
By: Christina Seward
- Not enough potatoes
- Too many parsnips
- Step 1 Scrub your beautiful potatoes, and peel them if you prefer (I normally don’t) .
- Step 2 Chop them into 1″ squares and place in large pot.
- Step 3 Now scrub, peel, and chop the parsnips, and place them in the pot.
- Step 4 Cover all the vegetables with water and boil until they are soft.
- Step 5 Parsnips will take longer than the potatoes, as if it’s not bad enough that they’re ruining the whole thing.
- Step 6 Strain the vegetables from the water.
- Step 7 Mash with potato masher, or use a hand blender, until smooth.
- Step 8 Now scrape it straight into the garbage can.
I originally made this as a great Weight Watchers breakfast, but have since decided to quit WW. Instead of using Fat Free cheese and aerosol cooking spray, I’m suggesting you use a little bit of real cheese and a little bit of real butter.
If you’re antsy to get to the recipe, and I don’t blame you, just click on “Jump to Recipe” above. Otherwise, stay with me to see some photos of this beautiful food, and also get some other tid-bits, including some info on the mashed-potato recipe […]
I came up with this soup when I was doing Weight Watcher’s, and I liked it because it only cost me 1 Smart Point. Garnishing it with a mixture of Greek Yogurt and salsa really took it to the next level. I was originally using Fat Free Greek Yogurt to keep the Smart Points down, but I now think it’s better to use full fat versions of things whenever possible.
You can cut this recipe down if you don’t want to make a huge pot, but I really enjoy keeping it on hand throughout the week. I also like to freeze recipes like this into batches, so that I can alternate soups rather than eating the same one until it’s gone.
Shredded Chicken Taco Soup
By: Christina Seward
- 5 lbs Boneless, Skinless, Chicken breasts
- 1- 15 oz can Tomato Sauce (I used one with no salt added)
- 2 cups of broth (or use 2 cups of the reserved cooking liquid)
- 8- 15 oz cans of Beans of your choice, rinsed and strained (I mixed black, kidney, and chick peas)
- 1/2 cup (or about 2 envelopes) Ranch Seasoning Mix
- 1/4 cup (or 1 envelope) Taco Seasoning Mix
- For Garnish:
- 1/4 Cup Greek Yogurt
- 3 1/2 Tbsn Salsa
- Chopped green onions
- Step 1 Place chicken breasts in a large pot or Dutch Oven and cover with water.
- Step 2 Boil until center of chicken is no longer pink (Approximately 10-15 minutes).
- Step 3 Remove chicken and allow to cool, just enough that you can easily shred it. (remove and reserve 2 cups of cooking liquid if you aren’t adding broth).
- Step 4 Place the shredded chicken into the pot (that should now have no fluids in it).
- Step 5 Over medium-high heat, toss the chicken with the tomato sauce and ranch mix until coated.
- Step 6 Add the broth, beans, corn, and the Ranch seasoning mix.
- Step 7 Heat to desired temperature.
- Step 8 Garnish each bowl with a mixture of plain yogurt mixed with salsa, and sprinkle with green onions.
- Step 9 It goes great with chips or avocados, I tossed some Juanita’s tortilla chips on the side.
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