Reader Recipe: Mashed Potato Pie

Reader Recipe: Mashed Potato Pie    

Submitted by: Erin Black 

This recipe is basically a gravy with veggies and chicken served over mashed potatoes. I use whatever I have on hand or in my pantry. I sometimes use FD product and sometimes frozen products. It's fast and filling. Sort of like a chicken pot pie but it's on mashed potatoes instead of in a crust.

Printable recipe

3-4 cups prepared Potato Beads or leftover Mashed Potatoes

FD  Veggies  (I use peas and carrots mostly)

FD Chicken slices

1 can Chicken Broth

1/2 c Flour

1 cup milk

chicken bouillon

salt and pepper

Set veggies and chicken in very warm water to soften while you make the gravy.

Make a Gravy: Heat your broth over medium heat. Use an electric blender to combine the flour and milk. When the broth is boiling add the flour mixture and whisk until smooth and thickened. Use chicken bouillon and salt and pepper to taste.

Turn heat down to low and add veggies and chicken. Stir to combine and serve over mashed potatoes. YUM!   

Reader Recipe: Potato Gnocchi

Reader Recipe:  Potato Gnocchi         

Submitted by: Shelley Jordan  

This is a simple recipe with few ingredients, all of which should be in your food storage.  The original recipe is from my Taste of Home Cookbook.  My kids LOVE this - one likes it with marinara and the other with alfredo.  I like it with a little kick so I choose a spicy sauce or add a little red pepper flakes to it along with some veggies.  It’s also very filling so don't eat too much!

Potato Gnocchi

Printable Recipe  

4 medium potatoes, peeled (or about 1-1/2 cups THRIVE Freeze Dried Potato Chunks)

1 egg, lightly beaten (or 1 THRIVE Powdered Egg, reconstituted)

3 teaspoons salt, divided

1-3/4 to 2 cups all purpose flour (THRIVE White flour)

3 quarts water

Cook potatoes in boiling water until soft - about 20 minutes for Freeze Dried.  Mash.  Reserve 2 cups of Mashed Potatoes; save left over for another use.  Stir in egg and 2 teaspoons salt.  Gradually beat in flour.

Turn onto lightly floured surface and knead 15 times. Roll into 1/2 inch wide ropes. Cut ropes into 1-inch pieces. Press down with a lightly flour fork.

Before Cooking

In a large pot, bring water and 1 teaspoon sale to boil.  Cook gnocchi in small batches in boiling water for 8-10 minutes or until dumplings float to top and are cooked through. Removed with a slotted spoon. Serve immediately with marinara or your favorite sauce.

During Cooking

Pantry Challenge: Instant Mashed Potato Pancakes

 

When I add a food to my food storage I like to have multiple ways to use it.  I usually use potato beads (much like potato pearls) to make mashed potatoes but recently my family has loved to eat them as potato pancakes.  

If you have a different brand of instant mashed potatoes you may need to adjust the ration of water to potato.   

Instant Mashed Potato Pancakes

Makes 6 pancakes

1 cup HOT water  (I use hot tap water)
1 egg, beaten
1 cup Potato Beads
1 Tablespoon dry chives (or try freeze dried onions)
1 tablespoon vegetable oil

Combine hot water and potato beads.  Let sit 2-3 minutes until all the water is absorbed.  Stir in beaten egg, and chives. 

Heat oil in a non-stick griddle over medium heat or 250 degrees.

 

While the oil is heating in the griddle use your hands to shape a large spoonful into a patty. Place on hot griddle.  Repeat until all the pancakes are on the griddle.  Cook over medium heat for 10 minutes.  Do NOT move or flip while they are cooking (I have to set a timer so I know when it has been 10 minutes).  This helps the golden crust develop.  Flip pancakes over and press down.  Cook another 7-10 minutes until both sides are golden brown.  Serve with sour cream. 

Pantry Challenge: Roasted Potatoes and Carrots

I live a few miles away from the Idaho border and each fall farmers from Idaho bring down their odd sized potatoes to sell at a great price.  I usually get a 50 pound bag for $10.00.   

This year I purchased 2 bags one yukon gold and one russet.  Needless to say during this challenge we will be eating potatoes.  But that is a good thing because I have a secret love of potatoes.  I love potatoes. 

Recently I have been roasting a lot of my veggies, and as I was looking around my pantry I decided to roast some potatoes and carrots in my crockpot.  It is super easy to do.  And happily my kids really liked it.

Roasted Potatoes and Carrots in the Crock Pot

8 small Potatoes

2 cups Baby Carrots

¼ cup Olive Oil

½ tablespoon Rosemary

½ teaspoon Thyme

Salt and Pepper to taste

      

      1.      Scrub potatoes.  Cut potatoes into large bite sized chunks.

      2.     Add potatoes and carrots to crockpot.  Drizzle olive oil over veggies.  Sprinkle with salt, pepper, rosemary and thyme.

      3.     Cook on low for 2 hours.  Adjust temperature to high.  Cook for 2 more hours.   Do not lift the lid to stir.

If you too have a lot of potatoes in your pantry check:

Garlic Oven Fries  and Spicy Fry Sauce

What is your favorite way to eat potatoes?   

 

Copy Cat Recipe Using Food Storage: Olive Garden Zuppa Toscana

I love to go out to eat.  There I said it. I really do.  I especially love the Olive Garden.  I was talking about my love of the Olive Garden with my friend Amy and she told me that her husband refuses to eat there.  And I quote “I can eat pasta at home for a quarter of the price”  Well he is right.  Most of the fabulous things made at the Olive Garden and other great restaurants can be made with minimal effort at home using your food storage. 
This recipes the first in a series of Copy Cat Recipes, recipes inspired by my favorite restraints that can be made at home.

Copy Cat Recipe: Olive Garden Zuppa Toscana
Yield: 10 servings

1 cup THRIVE Freeze Dried Sausage
1/2 T red pepper flakes
½ cup THRIVE Freeze Dried Onion
3 cloves garlic, minced
4 T crumbled bacon pieces (I used Hormel precooked bacon)
8 C chicken broth
2 C water
1 C half and half
1 ½ cups THRIVE dehydrate Potato chunks
3 C Kale, chopped
salt and pepper
 
In a large soup pot add sausage, red pepper, potatoes, onions, garlic, and bacon.  Heat for 1 minute over high heat.  This helps release the flavors.  Be careful you don’t want to burn it.  Cook until it smells great and then remove from heat.
Add the broth and water to the soup pot. Bring the soup to a boil. Reduce the heat to a simmer and let the potatoes cook. Should only take about 10 minutes.
 While your taters are cooking wash up your Kale. Roughly chop up your Kale into small pieces.
 Once your potatoes have cooked through, add the half and half, Cook the soup just until it is heated through.
 Add your Kale, remove from the heat and serve.