Liz is an excellent cook and an even better friend. She has grown up canning and continues to do so as a college student. I had the opportunity to interview her on her experiences canning food from her own backyard.
See our podcast here: https://soundcloud.com/jacobsonam-appstate-edu/canning-with-liz-podcast
After we finished our interview, Liz and I read through a few of her cookbooks. These cookbooks have been given to her from her great-grandmother, aunts and grandmother as well as a few she has picked up over the years. She just has a few…:)
Photography: Liz Burgess
After Liz so generously shared her expertise she gave me the entire right side of cookbooks shown above! I can’t wait to try them out!
I try to make these pretty infrequently because white potatoes aren’t the most nutritious carbohydrate, however sometimes you just have to have potatoes and they are better for you at home than a fast food joint. I make these to dip in ketchup and to eat alone and I also like them as is paired with several other vegetables for a good filling dinner.
Begin by washing and peeling three medium sized white potatoes and preheating the oven to 375. Next take out a 9.5 X 11 metal baking pan and grease the pan with just 2 tablespoons of olive oil.
Yes, my cutting board is in the shape of a violin… I might be a little bit nerdy:)
Cut the potatoes so they turn out like little pucks and season with:
- 1 clove of minced garlic
- 1 tablespoon of black pepper
- 1/2 tablespoon of oregano
- 1/2 tablespoon of basil
- 1/2 tablespoon of kosher salt (regular or sea works as well)
Bake in the oven for 20 minutes then use a spatula to flip potatoes so that both sides become evenly heated and roast for an additional 15 minutes.
Let cool and enjoy!
I am a big believer in eating breakfast. I think it is the best way to start the day. It is even better when it is easy to grab for on the go, this recipe makes for 8 to 12 servings, (although it generally doesn’t last that long in my house).
Start by preheating your oven to 350 degrees.
You are not looking at this photo funny, I live in the mountains and my house is not level:) Photography: Amanda Jacobson
Coat your 8×8 inch pan in olive oil. Next, mix the following ingredients, leaving the flaxseed and water mixture to be stirred in as the final ingredient.
2.5 cups old-fashioned rolled oats (not instant)
1/3 cup dark brown sugar
1 tsp baking powder
1/4 tsp salt
3 tsp cinnamon
1/2 cup unsweetened almond milk (regular or soy milk would be fine)
2 large bananas, mashed OR 1 cup of unsweetened applesauce
1/3 cup sweetened coconut flakes
1/3 cup dark or milk chocolate chips
*3 tablespoons of ground flaxseed set aside in 1/3 cup of warm water for ten minutes before mixing in with other ingredients.
Bake for 40 minutes and enjoy.
TIP: This stays good in your refrigerator for up to five days making this perfect to make on a sunday evening to prepare for your school week.