twice baked potatoes with smoked tempeh crumbles

It’s been one of those weeks.

• Lost + then found keys.  Luckily, because the dang car key is $150!  Thanks to Kelsey, they’re now found.  And yes, she permitted me to use this photo.

• Toilet is leaking and is currently detached from our floor.  We have 1 toilet.  Plumber is getting a phone call at 8am.  We’re possibly going to have to renovate the bathroom + subfloor, and get it all planned 2 days before leaving for Ohio + PA. 
• There were a few gifts I had bookmarked last week, but didn’t order until yesterday.  Of course the prices both went up by 30%.
• Trying to shop at Michaels, 5 days before Christmas.  No further explanation needed. 
• Specifying 2c of butter, instead of 1c for my cookie dough balls, and didn’t notice the error until after someone already made them.

Things could be much worse, but they could also be slightly better.

At least there’s dinner.

It’s kind of hard for me to believe, but I’ve never made twice baked potatoes.  Do you remember the twice baked potato freezer packs??  Gosh, I loved those.  The potato was always whipped up so fancy-like.  That, I could not replicate, but the taste exceeded my expectations.

After baking for an hour, I went at these spuds with a fork.  A spoon just wasn’t cutting it. 

After mixing everything together with my immersion blender, the potatoes were headed back into the oven.  If you don’t have an immersion blender, it’s a handy little kitchen tool that only costs about $30.  You can use it to puree sauces, soups, cream potatoes, and so many more things.  I love mine!  Great holiday gift for the cook in your family!

So creamy.

So cheesy. 

Now what to top these with, to make a full on meal?

Smoked crumbled tempeh?

I think so!

With a little steamed broccoli and a dollop of Greek yogurt on top.

It’s like a potato boat.

Docked at my table.

Ready to devour.

Twice Baked Potatoes with Smoked Tempeh Crumbles [serves 4-6]

• 4 med-lg russet potatoes
• 1/2-3/4c unsweetened almond milk
• 1/2c 2% plain Greek yogurt [+ extra to top]
• 2T butter
• 1t oregano
• 1t parsley
• 3T green onion, diced [+2T for garnish]
• 1.5t garlic, minced
• 3/4t salt
• black pepper
• 2 heads of broccoli
• 1/2c-3/4c cheese

1. Preheat oven to 400*
2. Clean potatoes, dry + poke through to the middle with a fork, in a few different spots.
3. Bake for 1 – 1 1/4hr, or until tender. 
4. Remove, slice lengthwise and let cool for 10min.
5. Scrape out the potato with a fork, into a large bowl, leaving about 1/4” of potato on all sides.
6. Add 1/2c milk [to start], yogurt, butter, oregano, parsley, 3T green onion, garlic, salt + pepper.
7. Cream together with an immersion blender, hand mixer, or potato masher until smooth.  Add more milk if needed. 
8. Fill the potato halves to the top + bake for 20min on a large baking sheet.
9. Start tempeh + broccoli once in the oven –> steam or boil broccoli for 6-10min, until desired tenderness is reached, then drain + toss with a small amount of salt + butter.
10. Sprinkle on the cheese + broil the potatoes on the top rack, for 3-5min, watching closely so nothing burns.
11. Top with tempeh, broccoli, green onion, Greek yogurt, or any other desired topping.

Smoked Tempeh Crumbles

• 1 block tempeh
• 1T tamari/soy sauce
• 1T water
• 1T sunflower oil
• 1T apple cider vinegar
• 1/2t garlic powder
• 1/2t liquid smoke
• black pepper

1. Crumble tempeh into a bowl, add all ingredients, and mix until well combined.
2. In a dry, pre-heated pan over med-high heat, add the tempeh spreading in a single layer.
3. Cook for 1-2min, then stir and cook for another 2-4min, until golden brown.

tips/substitutions:  Use 1.5c washed + drained chickpeas instead of tempeh.  Use any type of unsweetened, unflavored milk.  Sub sour cream for Greek yogurt if desired.  Use any type of cheese to top the potatoes.  I used parmesan.

So smooth. 

So crispy.

Ah, childhood meals.

And a little peak at 1 gift project that is complete!

I pinned this idea on Pinterest the other week and had to make it for Chris.

[source]

While I love the big size of this painting, I decided to break mine up into 3 pieces.  I painted the words to our first song, from our wedding.

Swept Away – The Avett Brothers

I meant for it to not be completely readable.  I was going for a subtle look. 

All the words are there, including an “I love you Chris” at the end.  Man it’s been a long time since I’ve done anything in cursive!

Now that I’m looking at the original version, I’m second guessing my decision for the small canvases!  Dangit!

Kenna was contemplating my decision as well.

And so Dakota doesn’t feel left out…

Here’s hoping Wednesday goes a little more smoothly.  Not sure how likely that is, when the first thing I have to do is call the plumber and possibly a contractor.  However, dinner will be cooking in the crock pot all day, so at least I can count on that!

Ashley

Cocoa Goodness Cookie Dough Balls

I know we talked about this.

I was planning on sharing dinner recipes, not cookies.

But I also told you, that I haven’t had my fair share of cookies this past year.  So I have some making up to do.  Not only are these gluten free, but they’re a no-bake recipe.  They’re also the most indulgent treat I’ve posted in a long, long time.  They’re also filled with LOVE. 

The LOVE of Love Grown Foods that is.

I filled the cookies with Cocoa Goodness, because it seemed like the best match.  Cocoa granola in chocolate chip cookie dough? 

Oh yes. 

This cookie seems to always be around at Christmas parties.  It’s just one of those classics.  This recipe takes raw cookie dough, and makes it acceptably edible, because there are no eggs.

That also makes these dangerous.  Very, very dangerous.

Did you know you can make your own brown sugar??  I haven’t bought brown sugar in an extremely long time.  The first recipe to pop up on how to make your own brown sugar, was from Joy the Baker.  It basically calls for mixing in 1T molasses for every 1c of sugar.  However, I would say that is considered “dark” brown sugar.  If you want a lighter brown sugar, just cut back on the molasses.

Too.

Easy.

And don’t forget, you can also make your own powdered sugar at home too! 

To make powdered sugar:

1. Blend 1c sucanat or pure cane sugar in a blender, with 1T starch.  I recommend using arrowroot starch.  The starch prevents the powdered sugar from caking.

Delicious raw cookie dough.

Filled with chocolate chips + cocoa granola.

Covered in chocolate.

Topped with granola.

Just waiting to my chomped up.

In lieu of dipping these in chocolate, you can always give the granola a course chop, and roll them in that instead.

I used almond meal + sweet rice flour, instead of all purpose flour in this recipe.  I think using all oat flour would have worked as well, or a mix of sweet rice flour + oat flour.  I wouldn’t suggest brown rice flour, as it may leave a gritty texture.

Mmmm.

Cookie dohhhhh.

It’s bee way too long.

Cocoa Goodness Cookie Dough Balls [adapted from frozen chocolate chip cookie dough balls]

*edited amount of butter from 2c to 1c – error when typing the recipe

• 1/2c powdered sugar
• 1/2c pure cane sugar
• 3/4c brown sugar
• 1c butter, softened
• 3/4t salt
• 1T vanilla extract
• 1c sweet rice flour
• 1c almond meal
• 1T water
• 1.5c LGF Cocoa Goodness, coarsely chopped
• 1/2c chocolate chips
• 4c semisweet chocolate
• 2T coconut oil
• 1/3-1/2c Cocoa Goodness granola for topping

1. With a hand blender or stand mixer, cream the brown sugar, pure cane sugar, and butter until fluffy and smooth. *Make sure to fully cream, so the sugar does not leave a gritty texture.
2. Mix in the powdered sugar, on a low setting, until combined.
3. Mix in the salt, vanilla, sweet rice flour, almond meal, water, cocoa goodness granola and chocolate chips until well combined.  
4. Roll into tablespoon sized balls and place on a parchment lined pan to freeze for about 20min.
5. In a double boiler, or in 30 second increments in the microwave [stirring in between each 30sec], melt the chocolate and coconut oil together until smooth.
6. Dip the cookie dough balls in the chocolate, one at a time, and let the excess chocolate drip off.
7. Place on the parchment lined pan and top with a sprinkle of granola, then place in the freezer to set.
8. Store in a sealed container in the freezer.

tips/substitutions: If you have a nut allergy, sub oat flour for the almond meal.  Feel free to leave the granola out and add 1/2c extra chocolate chips or any other mix in you please.  Use your favorite granola of choice for this recipe.  If you don’t have coconut oil, sub sunflower/safflower/canola instead.  Instead of the chocolate coating, you can also roll the balls in chopped granola, right after rolling into balls [skip the 20min in the freezer].  Then let set in the freezer.

Dinners are coming.

I promise!

Ashley