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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, September 19, 2013

Scraps and Snippets ~ Deviled Potatoes

Makes 8 deviled potatoes

Preheat to 350

Wash and remove eyes from 4 smallish potatoes. I used red and I left the skin on, but you could peel them.

Pierce the potatoes and place in a covered baker. (It's important to cover them, the potatoes need to stay moist.) Bake for 30 minutes, test for tenderness. When tender remove from oven and let cool.

Into your food processor place the following.
1/2 of a small onion 
several good shakes each of salt and pepper
3 TBSPS of vegan mayonnaise 
1 TBSP mustard to the onions. Give it a few whirs.

When the potatoes are cool, cut the potatoes in half longwise and scoop out a large section from the middle of each of the potatoes and add the scoop to the mixture in the food processor.

The potato shell should look a lot like a deviled egg without the filling. Kind of...a cross between a twice-baked potato and a deviled egg and potato salad. Whir the mayo/onion/potato mixture until creamy. Taste it. Make sure you are happy with the blend. Now, if you are a fan of German potato salad, or have a favorite egg salad, deviled egg or potato salad recipe feel free to use it here. No sense in reinventing the wheel. Also, if you prefer an idea of chunky go for it.

Scoop the filling into the potato wells/holes, heaping it up a bit. Then, come up with some garnishing ideas. I used paprika sprinkled over the top. Coconut bacon would be delicious.

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