Pleasures of the flesh

Ah the pleasures of the flesh. No silly, not that kind of flesh. Potatoes. Come on, this is a food blog, the only porn you'll ever see on here is food porn (unless a sneaky spam bot successfully gets itself into my comments...). Yesterday mid morning, I was struck by an intense desire to eat (another) something I haven't had for a seriously long time. In fact, the last time I ate it, my sister cooked it for me, which is saying something since she doesn't much like to cook, but this is one of the things she does and can do. Twice Baked Potatoes. Our mom use to make them for us. They were routinely our requested food for birthdays and holidays. They are my favorite comfort food. I would like to be able to spin it and find a way to make this more healthy or even more tasty, but frankly my mom had it right from the start. Some people might find the combination of potato, cheese and sour cream the anti-health, but if you pair this with a nice fresh salad and indulge in moderation, then you are good to go. I think that is one thing people need to remember, if you are cooking with good, organic, fresh ingredients, like I am, you should feel free to indulge once in a while, again in moderation. There is a place for organic chocolate cake in our lives just as there is a place for a delicious kale carrot salad. Ironically, that is exactly what I was craving this morning, along with twice baked potatoes. Since I wasn't able to have my twice baked potatoes yesterday, I decided to make them this morning. I paired the triple cheese twice baked potatoes in an east meets west pairing and made a Spicy Asian Kale Carrot Salad with Ginger Peanut Dressing. Frankly, the salad was so delicious and healthy, I didn't have any desire to overindulge or stuff myself on the potatoes. In fact, I only at 1 half and was satisfied. As I mentioned in a previous post, breakfast has been a quandary for me and despite this being a funny thing to eat for breakfast, it was phenomenal. It is a perfect rounded dinner and you can feel free to indulge anytime of the day or night, supposing you can wait that long. And another reminder, it is never a bad time to remind your family how much you love, value and appreciate your family for how much they influence you and even your day to day life. My family rocks thank you (and them) very much.

Twice Baked Potatoes


1 large baking potato
2 tablespoons shredded gouda
⅓ cup shredded extra sharp cheddar
2 tablespoons parmiganio reggiano
¼ cup organic cultured sour cream
1 tsp. salt
pepper, to taste

Preheat oven to 375. Prick baking potato with a fork, rub with olive oil and wrap in foil. Bake for an hour to hour thirty depending on the size of the potato.

Remove from the oven and very carefully cut in half. You want to keep the skins in tact so that you can refill them. Scoop the flesh out of the skin and into a bowl. Combine the potato flesh with the gouda and cheddar cheese and sour cream, mashing until creamed together. Add salt and pepper to taste. Spoon mixture back into potato skins and place on a baking sheet or foil. Sprinkle Parmigiano Reggiano over the top. Bake at 375 for another 15 minutes to heat through. Then open the oven door a crack and turn the oven up to broil and brown the cheese.

Serve hot. Optional Garnish include chopped parsley, chervil or scallions.

Spicy Asian Carrot Kale Salad

½ bunch kale, chiffonade
1 carrot, shredded
1 scallion, diced
½ cup broccoli sprouts
1 tbsp. gomashio
Optional: 3 ounces baked tofu, chopped

In a large bowl combine salad ingredients and toss together. Dress with 2 TBSP of Ginger Peanut Dressing.

Ginger Peanut Dressing

1 ½ tsp. chopped garlic
1 tsp. ginger, minced
5 tablespoons brown rice vinegar
1 tsp. brown rice syrup
1 tsp. wheat free tamari
1 ½ tablespoons brown miso
¼ cup peanut oil

Combine all the ingredients except the oil in a bowl or blender. Stir or blend to combine. While whisking (or with motor running) slowly drizzle in peanut oil to emulsify.

To dress, pour 2 tbsp over salad.