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**This post has been entered in Pennywise Platters at The Nourishing Gourmet!**
Recently I’ve tried two new recipes that I loved. One was something I sampled while on vacation that I’m hoping to replicate soon (and share with you if it goes well; early attempts are…hmm…) and something I created tonight. Fabulous! So wonderful I couldn’t stop talking about it while I was eating it. So I have to share it with you today.
Fried potatoes with broccoli-cheddar sauce. I had been planning to make the sauce and put it over baked potatoes like a normal person, but my husband doesn’t like baked potatoes (or broccoli-cheddar sauce). He does, however, like fried potatoes, so I thought it would be simpler to make one type of potato that everybody likes. Plus it would have extra fat and it sounded GOOD. And believe me, it was GOOD! If you’ve ever had a frozen dinner that was roasted potatoes with broccoli and cheese, it tastes kind of like that, only lots better because it’s fresh and has only real food in it.
1 – 2 medium potatoes
Broccoli, chopped (2 heads)
2 tbsp. butter
1 tbsp. arrowroot powder
1 c. raw whole milk
1/2 tsp. sea salt (or to taste)
1/2 c. raw cheddar cheese
1/4 c. raw romano cheese
Chop the potatoes into bite-sized pieces. Toss into a frying pan with some lard (about 1/4 c.), sea salt, and onion powder. Fry on medium heat until browning and crispy.
Meanwhile, steam the chopped broccoli.
Melt the butter in a medium saucepan. Mix the milk and arrowroot powder in a measuring cup and add to the butter. Stir and cook on medium for just a minute. Remove from heat and add the cheeses, finely shredded, and the salt. Cook and stir until cheeses are melted and mixture is slightly thickened.
Put potatoes on a plate. Mix steamed broccoli into the cheese sauce. Top potatoes with the broccoli-cheese sauce mixture. Serve. YUMMY!!! I think I will make this all the time. I had twice as much cheese sauce as I needed so I put half away in the freezer (I put about 1 head of broccoli in the cheese sauce actually, because Ben and Bekah like it without cheese. If you use both heads this should make just enough).
This cheese sauce is soooooooo good. I bet you could use it over macaroni for mac’n’cheese. I plan to experiment with adding pickled jalapenos to it for a nice nacho dip. Oh, the possibilities….
Update: Since I originally wrote this post (over the weekend), I’ve had some breakthroughs on my attempts to replicate the other recipe, so you may just be seeing it next week!! Stay tuned for that, and don’t forget to subscribe if you haven’t so you don’t miss it!
What’s your favorite use for cheese?
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