Potato Cakes and Engagements!!

I was out of town all weekend visiting with family and friends and was so sad when I had to come home. Luckily the Hubs was sitting on the couch waiting for me when I got back home. It POURED almost the entire ride home which is about par for the course for me. Anyway, It was such an exciting for two of my friends. Saturday night we had a tacky Christmas party/engagement party. Only our friend had no idea she was throwing her own engagement party. 

My friends set up a karaoke machine and all of our friends started to sing 12 days of Christmas. When we got to 5 Golden rings, we changed the words up a bit to "One Diamond Ring." This was all the future groom's idea and turned out so cute!! The whole things was caught on video so she can cherish it forever. My other friend got engaged on Sunday night over a rose peddled entry way with champagne and candles!! I guess its that time of year.

Okay on to what you are actually here to read about, dinner! Hubs wanted to use of some deer meat we had in the fridge, (so he can go kill another one.) He grilled some venison and I made us some potato cakes and we steamed an artichoke. If you haven't done this before it is SO simple and delicious! I will show you how later. Below is the recipe for my potato cakes. You can also use leftover mashed potatoes for this recipe!! Skip down a few steps if you choose this route.

Potato Cakes 

 gluten free, dairy free 

Ingredients:

1 1/2 pound potatoes (I used red new potatoes)

1 t salt, divided

2 T buter substitute (plus more for pan frying)

1/1 cup milk substitute

1 1/2 T gluten free, dairy free mayo (I use Earth Balance mindful mayo) 

fresh ground pepper to taste 

6 strips gluten free bacon

2 cloves garlic

1/2 sweet onion

2 eggs

2 T fresh thyme 

1 T parsley

1 cup dairy free "cheese"

green onions (optional for garnish)

PRINTABLE RECIPE HERE!!

HELPFUL HINT: If you are using leftover mashed potatoes, skip down to "fry the bacon."

Bring a large pot of water to a rolling boil. Once boil in, add in 1/2 t salt to the water.

While your water is heating up, quarter your new potatoes. I like to keep skins on for nutritional value but you may remove if you prefer.

Toss your potatoes into the boiling water and boil until fork tender, about 20 minutes.

Drain your potatoes and place in a large bowl.

Using a potato masher of fork, mash your potatoes. I actually ended up using a pastry cuter.

Add in butter substitute,  milk substitute, and mindful mayo. Stir to combine.  

 Add in 1/2 T salt and pepper to taste and stir to combine.

IF YOU ARE USING LEFTOVER MASHED POTATOES, SKIP HERE: Heat a medium skillet over medium heat.

Slice your bacon into one inch pieces.

Pan fry the bacon until no longer pink. Once completely cooked, remove your bacon and place on paper towel covered plate.

While your bacon is cooking, Dice your onion and chop your garlic.

Add your garlic and onion into the pan you used to fry the bacon and sauté until translucent. 

Remove your onions and garlic and add into your potato mixture. Also toss in your eggs, thyme, and parsley. Stir everything to combine.

Add in your "cheese" and bacon and stir to combine.

Melt about 1 T buttery spread in your skillet. 

Using an ice cream scoop, scoop out a ball of the potato mixture.

Place the mixture in your hot skillet and press down using your fingers. The cakes should but about 1/4 of an inch thick. 

Pan fry on high for about 3 minutes on each side so that a nice crust forms.

Remove the potatoes and top with dairy free sour cream and green onions (optional)

Serve immediately and enjoy!

Thanks Y'all!

-Wise Wife

Sweet Potato Gnocchi

A kind friend of mine dropped off lots of sweet potatoes and tomatoes from their garden. I was THRILLED! I have been wanting to make sweet potato gnocchi for a long time but have been putting it off. When these sweet potatoes landed on my front porch I decided it was perfect timing. 

I absolutely love mushrooms but my hubs can't stand them. I really wanted to make a mushroom sauce, so to make both of us happy, I made two different sauces. They were both super easy so you can take your pick! They are both gluten free dairy free :) 

Gluten Free Sweet Potato Gnocchi 

Gnocchi Ingredients:

3-4 sweet potatoes (about 1 lb)

2 1/2 cups gluten free flour, you may need more

1 egg

1/4 t cinnamon

dash of salt and pepper 

Mushroom Sauce Ingredients:

2 T extra virgin olive oil

2 T butter substitute

3 cloves garlic

8 ounces baby bella mushrooms 

1 cup gluten free chicken broth

1 t crushed red pepper

salt and pepper to taste

Ground Meat Tomato Sauce:

1/2 pound ground meat of your choice (I used ground beef)

3 T extra virgin olive oil

4-5 fresh tomatoes

3 cloves garlic

1/2 small onion

salt and pepper to taste

1/2 t red pepper flakes

1 cup red wine

1 T tomato paste

1/4 cup chopped fresh basil

2 T fresh chopped parsley 

Gnocchi:

Click here for Printable recipe!!

Preheat oven to 375°

Wash your sweet potatoes. Because my sweet potatoes were home grown, they have unique shapes. :) Using a fork, poke holes around the potatoes to allow them to steam during the cooking process.

Bake for 45 minutes to 1 hour or until fork tender.

Let cool until you can handle them. Remove the skins and place your potatoes into a large bowl. 

Using the back of a spoon, mash your potatoes until smooth.

Place your egg in a small bowl. Whisk your egg and add to the mashed sweet potatoes.

Add in your cinnamon, salt, and pepper, and stir to combine.

Add in your flour and kneed with your hands until a dough forms. You may need to add additional flour if it is too sticky. 

Flour a clean surface, I like to use a large cutting board. Flour hour hands and kneed the dough a few more times until it forms a ball.

Quarter the dough. 

Roll each quarter into long ropes.

Using a floured knife, cut the ropes into approximately 1inch pieces. There is your gnocchi!

To cook, bring a large pot of boiling water. Season the water with salt. Add in your gnocchi and allow to cook until they float to the top. Only one to two minutes.

Drain and Toss in with your prepared sauce.

Mushroom Sauce

Mince garlic.

Heat a large sauté pan over medium heat. Sauté your ground meat until no longer pink. Remove meat and set aside.

In the same skillet you used to brown the mead, add in your olive oil, butter substitute, minced garlic and allow to melt and for the garlic to turn a slightly golden brown.

Add in your mushrooms and cook for 5 minutes. 

Add your chicken broth, crushed red pepper, salt, and pepper. 

Bring to a simmer.

Reduce the heat to low and allow the sauce to reduce, stirring occasionally. Stir in your ground meat and allow the meat to reheat.

Toss in your cooked gnocchi and enjoy! 

Tomato Meat Sauce

What to Do:

Dice your onion.

In a large skillet with high edges, brown your meat with your onions over medium heat until no longer pink.

Remove the meat and set aside. 

Chop your garlic.

Chop your tomatoes.

Chop your basil and parsley.

In the same skillet you used to cook your meat, heat your olive oil over medium heat. Add in your garlic and onions sauté for 2 minutes.

Add in your chopped tomatoes and season with salt, pepper, and red pepper flakes. Cook for about 5 minutes to break down the tomatoes. 

Using a potato masher or the back of a spoon, mash your tomatoes.

Add in your wine and tomato paste and stir to combine. Allow the sauce to thicken for 5-10 minutes.

Add in your chopped basil and parsley, reserving some basil for a garnish. 

Add your meat back into reheat. 

Once the meat is hot, toss in your gnocchi. I used store bought regular gnocchi for the Hubs!

Happy Eating! 

-Wise Wise