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Posts Tagged ‘Gluten free potato snack’

This is an ideal snack for any kids party….these  potato mice will make little ones squeal with delight.  Omit the cheese if dairy is a no-no…the mice taste super with or without!  At other times a little potato mouse can be served as an exciting side dish to coax little people to eat a complete meal.  Potato on the side is a good substitute for grains.

 

Ingredients

10 medium potatoes

1 cup grated cheddar cheese (optional)

1 -2 carrots, washed and peeled

2 Tablespoons olive oil

Salt and pepper to taste

A few drops of red and green food colors

1/2 teaspoon cornstarch plus half teaspoon water

 

Method

Wash and peel potatoes.

Place peeled potatoes in a saucepan of lightly salted water and boil

Boil on medium heat for about 10 minutes or so, or till potatoes are almost done, but not too soft.  Do not overcook.

Drain water

Place potatoes on a flat lightly greased, or parchment lined baking tray when cool enough to handle

Preheat oven to 350 F

Carefully make slits along length of each potato, without going close to edges.  Slits should be deep, but not so deep that the knife will touch the base and cut off pieces.  Try to make 4-5 slits

Stuff slits with grated cheese.  If cheese cannot be used, brush olive oil mixed with a little salt, pepper and a dash of garlic powder/ dried basil / thyme, or any herb of your choice, into the slits

Cut off top ends of carrot, then slice the top one third of carrot/s into a few coins. Using kitchen scissors, shape carrot coins into triangles to form ears.

Use the narrow part of the carrot to make very thin, long slices for tails

Grate some of the center portion of the carrot for mice whiskers

Push triangular carrot ears on either side of one end of each potato

Mix water into the cornstarch and use the sticky mixture to gently attach a few shreds of carrot to create whiskers a little below ears leaving space to paint eyes and nose

Push in the finely cut long, very thin carrot slices on the other end of each potato.  Use cornstarch mixture if necessary to stick on these tails.

Mix green and red food colors to make a dark brownish color, and paint on eyes and nose.

Place baking tray in preheated oven and bake for 25 minutes or till potatoes brown a little on the outside and are soft cooked inside

These tasty mice are all time party favorites!

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This is great to serve as an after school snack, or after that game on a cold day.  Or the rostis could make a good side dish to balance the meat entrée in a meal.  Whichever way, they are delicious, satisfying and wholesome.

 

Potato Rosti

,Ingredients

4 cups (well packed) frozen, hash brown potatoes, thawed.

(Alternately, use 4 cups boiled, peeled and grated potatoes.  Boil the potatoes till they are just cooked and not too soft.  Allow to cool, then grate.)

1 cup frozen broccoli florets, or 1 cup freshly cut broccoli florets, preferably cut small.

1 medium red pepper, chopped

1/3 cup onion sliced fine, lengthwise

1/2 cup sharp cheddar cheese, divided into 4 portions

2 Tablespoons water

2 Tablespoons vegetable oil/ olive oil

1/4 teaspoon dried basil

Salt and pepper to taste.

Method

Combine shredded potatoes with salt and pepper.

Heat 1 Tablespoon oil in a pan, add onions and saute for a minute or till they are soft and golden.

Add broccoli and red pepper

Stir in 2 Tablespoons water, cover and cook on medium heat for 2-3 minutes, or till the veggies are tender crisp.

Add dried basil, and set aside.

Place a large skillet on medium heat.

Drizzle a few drops of oil on pan, or lightly oil with cooking spray.

While skillet heats up, make 8 portions of the shredded potato mixture.

Shape 4 portions lightly into balls and place each ball on skillet.

Using a spatula, flatten each ball to form pancakes about 4-5” in diameter.

Allow potato ‘pancakes’ to cook for about 4-5 minutes, or till edges start to look golden.

Flip the pancakes.

Divide cooked veggies into 4 portions. 

Place 2 portions on top of two of the pancakes, sprinkle vegetable topping with grated cheese, then flip the remaining two pancakes on top of each of the veggie topped potato pancakes.

You will now have 2 rostis on the skillet.

After a minute of so, gently flip each rosti, or stuffed pancake, so that both sides can be lightly browned.

Gently remove rostis onto serving platter.

Repeat this procedure with the remaining 4 portions of shredded potato, using the two portions of cooked veggies and grated cheese for stuffing in between.

Serve rostis while warm.  Or place all rostis on a baking tray to warm and serve later.

Or else, microwave individual servings on microwavable tableware. and enjoy!

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