Potato Squashers

Ingredients:

• 6 small yukon gold potatoes (about 2 lb/900 g) or 6 medium yukon gold potatoes (about 2 lb/900 g)
• 2 tablespoons extra virgin olive oil, divided
• sea salt

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Scrub potatoes and pierce with knife.
3. Place potatoes on parchment lined baking sheet.
4. Bake for 1 hour or until tender when pierced.
5. Remove from oven; increase heat to 450 degrees Fahrenheit.
6. Using a metal spatula, flatten each potato into uneven rounds so flesh squishes out.
7. Drizzle with 1 tablespoon olive oil.
8. Sprinkle with salt
9. Bake 12 minutes.
10. Flip potatoes and drizzle with remaining oil.
11. Sprinkle with salt.
12. Bake 12 minutes or until outer edges and skins are crispy and golden.

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Lemon Dill Twice Baked Potatoes

Ingredients:

• 4 large baking potatoes
• 1/4 cup butter, melted
• 1/3 cup sour cream
• 2 tablespoons snipped fresh dill or 1 1/2 teaspoons dried dill weed
• 4 teaspoons lemon juice
• 1/2 teaspoon garlic powder
• 1 dash pepper

Directions:

1. Scrub potatoes and bake at 425°F until tender, approx 30-45 minutes depending on potato size.
2. When done, remove from oven and cut in half lengthwise.
3. Scoop out each potato half, leaving a thin shell.
4. In a large bowl mix potato pulp and 3 TBS butter.
5. Add rest of ingredients except the remaining butter.
6. Beat until smooth.
7. Pile mixture back into the potato shells.
8. Place in buttered baking dish.
9. Brush tops with remaining butter.
10. Bake at 425°F for about 20 minutes until golden brown.

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Chinese Fried Rice

Ingredients:

• 3/4 cup finely chopped onion
• 2 1/2 tablespoons oil
• 1 egg, lightly beaten (or more eggs if you like)
• 3 drops soy sauce
• 3 drops sesame oil
• 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
• 1/2 cup finely chopped carrot (very small)
• 1/2 cup frozen peas, thawed
• 4 cups cold cooked rice, grains separated (preferably medium grain)
• 4 green onions, chopped
• 2 cups bean sprouts
• 2 tablespoons light soy sauce (add more if you like)

Directions:

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.

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