Baked Oven Fries

3 8-oz russet potatoes, peeled, cut lengthwise into even-sized wedges

5 Tbsp expeller-pressed coconut oil, divided

3/4 tsp sea salt

Freshly ground black pepper to taste

 

Preheat oven to 475˚ F.

 

Place potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes.

 

Put 4 Tbsp of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.

 

Drain the potatoes. Spread the wedges out on clean kitchen towels. Pat dry with additional towels.

 

Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 Tbsp of oil.

 

Arrange potato wedges on prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes.

 

Remove foil and continue baking until bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.

 

Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until fries are golden and crisp, 5 -15 minutes. Rotate pan as needed to ensure even browning.

 

When fries are finished baking, transfer to a paper towel-lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

 

From Annie's Eats

 

Roasted Potato Stacks

 

3-4 regular-sized potatoes, peeled, thinly sliced with mandoline

1/3 c. organic extra virgin olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp dried parlsey

1/2 tsp sea salt

1/8 tsp red pepper flakes

Freshly ground black pepper to taste

Fresh parsley

 

Preheat oven to 375 degrees.

Coat a muffin tin lightly with olive oil.

 

In a small bowl, mix olive oil, garlic powder, onion powder, dried parsley, sea salt, and black pepper.

Stack 4-5 potato slices in a muffin tin, and then pour a little olive oil mixture over the stack. Top with 4-5 more slices and a little more oil.
Repeat in the remaining muffin tins.

 

Bake 20-30 minutes, or until the potatoes are crispy on the edges.

Top with fresh parsley.

 

 

Adapted from Little Mommy, Big Appetite

Granola for the Whole Family

I make up this recipe and then bake about 4 cups, divided between 2 stoneware jelly roll pans, at a time.  That way, I can add whatever extras, such as coconut, seeds, and dried fruit, that different people like, and of course leave a plain batch for the picky kids!

12 cups GF rolled oats  
2 Tbsp ground cinnamon  
1/2 tsp ground ginger
1 1/2 cups local raw honey 
1 cup coconut oil, melted 
2 Tbsp vanilla extract  

Preheat oven to 300 degrees.

In a large bowl, stir together rolled oats, cinnamon, and ginger.

In a small bowl, whisk together honey, coconut oil, and vanilla extract.

Mix wet ingredients into dry ingredients, mixing well.

Add any optional extras:

GF oat bran
Unsweetened flaked coconut
Sunflower, pumpkin, chia, hemp, or flax seeds

Divide about 4 cups of granola between two stoneware jelly roll pans.

Bake for 10 minutes.  Stir.  Bake for 10 more minutes.

Remove from oven.  Stir in any optional dried fruit:

Organic raisins
Dried apples, bananas, berries, dates, mango, pineapple, cranberries

Continue cooking a total of about 4 cups at a time, divided between the two stoneware pans, adding any optional ingredients that you'd like.

Granola will crisp up as it cools.  Store an airtight container.

Crash Hot Potatoes

 

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Organic Extra Virgin Olive Oil
• Sea Salt To Taste
• Freshly Ground Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

 

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.).

Bake in a 450 degree oven for 20-25 minutes until golden brown.


From Pioneer Woman Cooks

Kari’s GFCF Bread Machine Recipe

1¼ c coconut milk or other milk alternative, at room temp

2 Tbsp apple cider vinegar

3 eggs, at room temp

¼ c coconut oil

¼ c raw honey

1 Tbsp yeast

3 1/3 c Silvana’s GF Flour Blend*

2 tsp xanthan gum

1 tsp sea salt

 

Add liquid ingredients to bread machine.  Then add dry ingredients. 

Bake in a regular bread machine (you don't need the fancy one with a GF bread cycle) and about 3 hours later you have a delicious loaf of gluten / casein free bread!

Note: Always scrape the sides of the bread machine pan with a spatula a few minutes after starting the mix cycle. Gluten free bread doesn't pull itself together in a ball like regular bread dough so some of it tends to stick to the sides and it needs a little help to mix in.

*Silvana's GF Flour Blend  

6 cups white rice flour
3 cups tapioca starch
1 1/2 cups potato starch
1 tablespoon salt
2 tablespoons xanthan gum

In a large bowl, mix together and store in airtight container.

Lindsay’s GFCF Bread

1 Tbsp ground flax seeds

3 Tbsp warm water

1 1/2 c tapioca starch

1 c sorghum flour
1/2 c potato starch
3 tsp xanthan gum
1 1/2 tsp sea salt
1/4 tsp creme of tartar

3 Tbsp sucanat

2 1/4 tsp yeast
1 1/3 c warm water

3 Tbsp expeller-pressed coconut oil

2 eggs, lightly beaten

Mix the ground flax with warm water. Beat with a fork. Let sit for at least 5 minutes until it thickens.

Mix all other dry ingredients, including yeast, in mixer bowl.

Pour 1 1/3 cups warm water into a 2-cup glass measuring cup.  Stir in the coconut oil, stirring until it melts.  Add the eggs and the flax mixture; mix well.

Pour wet ingredients into the dry ingredients and mix in mixer until blended. Scrape sides to get it all mixed in.

Grease a bread loaf pan with Spectrum organic shortening. Pour dough in; cover with plastic wrap and let sit until it doubles in size -- about 40-50 minutes.

Heat oven to 375 degrees. Bake for 55-60 mins until toothpick comes out clean. Let it sit 5 mins. Then place onto wire rack to cool. Cool completely before slicing.

Crockpot Stew

3 med onions, peeled & quartered

4 lge carrots, peeled, cut into 1” thick slices

2 potatoes, peeled, cut into 1” cubes

32 oz GF vegetable broth

1 tsp celery seed

1 tsp thyme

2 tsp sea salt

½ tsp black pepper

1 c frozen corn

1 c frozen peas

GF Flour

Combine onions, carrots, potatoes, and broth in crockpot.  Add celery seed, thyme, salt, pepper, and corn.

Cook on low for 4-6 hrs.  Stir in peas and cook 15-30 minutes more.

Thicken gravy with flour and serve over mashed potatoes.

Serves 8