Dana's Recipes

This is a dish my wife loves so much, when I tell her that I'm making them she starts to jump up and down like a little girl. What a pansy. Kidding aside, they are really easy to make. About five minutes of prep, throw them in the oven for an hour and enjoy. Ingredients (serves 4) 3 medium Sweet Potatoes 2 tbsp melted coconut oil 1 tsp paprika salt & pepper to taste Method: Warm the oven to 400F. Cut potatoes lengthwise in 1/8 strips. (Cut in half, cut the halves into quarters, and the quarters into eights) Place potato strips in a large mixing bowl. Pour oil over them and mix with your hands, ensuring that the oil covers the strips evenly. Add the paprika, salt and pepper and toss. Place the strips, skin side down, on a baking sheet. Place in oven. Pour a drink. Wait an hour. Remove from the oven and enjoy. It's that simple. 

First established in the 1700s when potatoes became a staple of the poor, this dish was typically made of leftover meat and vegetables, covered with mashed potatoes and baked. Today it is generally made from scratch and has several variations.  The meat for example can be ground beef, cuts of stewing beef, ground chicken or turkey, ground pork or lamb while the potato covering can be made with white, golden or red potatoes, sweet potatoes or entirely replaced with rice. For the vegetable mixture, almost anything goes. As always, here is how I have made it recently, and by that I mean it is rarely ever the same. Ingredients Meat Mixture: 1  to 1 ¼  lbs ground beef 2 medium onions 1 largish carrot ½ cup peas 14oz can of Diced Tomatoes Three cloves (or more) of Garlic Sprig of fresh rosemary 1 teaspoon of thyme Dash or three of Worchester Sauce or Braggs Seasoning Sauce (gluten-free option) Arrowroot powder or corn starch Salt and ...

Here is a recipe that has been in heavy rotation in my kitchen for the past several years. It is a great way to slip introduce vegetables to your families diet or to friends you may have over for dinner who are finicky eaters (You know who you are! :) ). Photo Gallery by QuickGallery.com Follow along with the photos above or read along below: Serves 4 Potatoes -  4-6 medium sized Carrots - 2 Parsnips - 2 Olive oil Rosemary, thyme, oregano or Italian seasoning 4-5 cloves of Garlic if preferred. Salt and pepper Start by filling a large pot with hot water and add healthy dash (that's not enough, add more) of salt. Place on the stove top and turn the burner to "Holy Crap that's Hot." Start cutting the  potatoes into bite sized pieces. Throw into pot as you go. Then cut the carrots, throw them in. Cut the parsnips, but put them aside for now. As the water begins to boil, set your timer for 5 minutes.  When it buzzs/scares th...