The Blogover

So normally, I think makeovers are reserved for tired out, dull entities. Was my blog tired before I even started writing it? Maybe. Anyhow, my blog is getting an overhaul. If I wasn't sitting in a Starbucks right now because of a three day power outage (with no end in site) up on the mountain, I would reveal this new blog, but I AM sitting at Starbucks, so...

Chances are good, my blog will look very similar, but the recipes will be more directed. I have this odd obsession with veggie meat. It's been slightly obvious so far, but I'm about to full-on exploit it. Each post will feature a new meat substitute (or should I say "different" meat substitute) along with a recipe it's perfect for.

I'm about to become a meat replacement genius. Join me.

Saged Red Potatoes

What is it about potatoes that make them a perfect side dish (or less frequently, a main dish)? Is it their ease of preparation? Their neutral flavor that can be manipulated to one’s choosing? Their pleasing texture and filling nature? The fact that people are never allergic to them? I suppose it’s all of those things. Sometimes I feel bad for regions of the world that aren’t fortunate enough to enjoy the potato in their cuisine. However, I think we’ve all learned a good lesson from history about leaning on the potato too heavily (we still feel bad about the potato famine, Ireland. We’re sorry you had to learn the lesson for all of us). Although I think a potato famine could still be likely at a youth camp. My first summer here at Wawona, we counted the number of times we had potatoes at a meal. We were at seven by Tuesday night. That’s every meal in case you’re too lazy to do the math.

Somehow we never get tired of potatoes. Tots for breakfast, french fries for lunch and mashed potatoes for dinner. Yup, that’s fine with me. I’m actually surprised that I haven’t done a potato recipe yet. I’ve made them countless times since I started this blog. One of these days, I’ll share my moms mashed potato recipe and I’ll probably follow that up with Paulette’s crock pot potatoes. But the one I’m sharing with you now is what I whipped up to go with some veggie BBQ chicken I made the other night (that recipe is coming too). Instead of making the dairy filled mashed potatoes I usually do, I decided to cater to the vegan crowd here at camp and try something different by making some simple, but delicious boiled potatoes. Although they came out a little softer than I planned, they were still yummy.

Saged Red Potatoes
Serves 8

10-12 red potatoes, washed and chopped into bite size pieces
1/3 c. extra virgin olive oil
2 tsp. salt
1 tsp. black pepper
3 tsp. granulated garlic
1 Tbs. dried sage

Place potatoes in large pot and cover with water. Add a little salt and olive oil to water and boil over medium high heat until tender.

Drain potatoes and place in large bowl.

Drizzle with 1 tablespoon of olive oil and sprinkle with a little of the salt, pepper, garlic and sage. Stir and repeat until you’ve used up each ingredient.

Tips: Like I said before, I wish I had stopped boiling the potatoes sooner so they would have been firmer. This made it harder to stir in the ingredients and evenly disperse them. Don’t wait until they’re soft enough to mash. Remove them from the heat a few minutes earlier than that. Feel free to use more or less of the oil and seasonings. Taste the potatoes after each time you stir. Also, they’ll taste good with any herb or seasoning, but the sage was so good. Try that first.

Cheese Ball Perfection

Well, this is long overdue. When Donnie and I flew back east to spend Christmas with our parents in Georgia, I assumed that I would squeeze some time in to our relaxed schedule and write about this awesome holiday party food I had just made for a Christmas party. I really thought I’d get it done before New Years Eve. But I didn’t. Life goes on. Maybe you can whip this recipe out for Valentines, or just tuck it away in the back of your mind for Christmas 2010. In all honesty though, you should probably just make it tonight, cause it’s good. Real good.

I don’t know if I’ve mentioned this before, but as a child, my favorite food was cheese. Didn’t matter what kind. My mom used to catch me cutting off chunks of feta from the block she’d bought or just grabbing handfuls of shredded cheddar out of the bag. Not the healthiest habit and luckily, I’ve since calmed down with the cheese obsession. That said, I will ALWAYS be in the mood for a good cheese ball.

Cheese ball sounds like a nerdy food, but if you make one right, it’s downright impressive. Bring a homemade cheese ball to a party and you will be a hit. However, not all cheese balls are created equal. Donnie and I were at a wedding a few years back that had a giant cheese ball at the reception. Donnie thought it was awesome, I thought it was ok. My mom’s was much better and I proved it to him not long after. She uses a “secret” ingredient that I’m ready to go public with in an effort to better the world’s cheese balls. Paired with some stout crackers, this cheese ball just might change your life.


Cheese Ball Perfection
Serves 10

16 oz cream cheese 2 packages, softened
½ c. sharp cheddar, shredded
2 Tbls. green onions, finely chopped
2 Morningstar Farms Veggie Bacon Strips, heated and finely chopped (optional)
1-2 tsp. liquid smoke (the secret ingredient!)
1 tsp. granulated garlic
salt to taste
1 c. chopped walnuts or pecans or half c. dried parsley

Combine cream cheese, cheddar, green onions and the optional veggie bacon and mix with spatula until well blended.

Add one to two tsp of the liquid smoke depending on your tastes along with the garlic and salt (if needed).

Use spatula to scrape mixture onto a large piece of plastic wrap and form into a ball. Cover in plastic and refrigerate until mixture is firm.

Spread nuts or parsley onto a plate. Drop cheese ball onto plate and place excess nuts or parsley on top and sides of ball. Roll ball in whatever is left on the plate, then fill in any spots if necessary.

Tips: When adding the liquid smoke, mix and taste mixture after the first teaspoon. The flavor is pretty strong. I like mine quite smoky, but some people prefer a subtler smoke flavor. To cover the cheese ball, I actually like nuts the best, but parsley is a good holiday option since it looks more festive. Don’t be timid when rolling the ball in the cover ingredient. It’s ok to get it all over your hands. To do a vegan option of this recipe, use Better Than Cream Cheese or any cream cheese alternative and leave out the shredded cheese. I usually don’t like the vegan-shredded options much. You may also need to add a little extra garlic and salt. Also, make sure you by crackers that can handle a thick cheese spread. Wheat Thins work well.