You just need to – only every once in a while – give yourself permission to eat.
And today I did.
When I got home from work I was H.U.N.G.R.Y.
Snacking on carrot sticks just_wasn’t_cutting_it. Believe me – I tried. I ate *nearly* my weight in fruit and veg today, trying not to eat bad-for-me stuff.
Still, I needed something….more. You know what I mean? You get those days too?
So after a quick look in the fridge, and after making sure the babies had enough of their own snacks (today it was animal crackers and raisins…terribly original), I pulled out the leftover beef stew. I picked out all the beef chunks and enjoyed them. Oh my, did I enjoy them. Standing up. Eating the beef chunks cold outta the pot.
num num num.
It was exactly what I wanted and needed. Besides, I’ll have salad for dinner. It’ll balance out. It totally will.
Of course, once I’d eaten those last 6 chunks of beef outta the dish, I had all the potatoes and carrots and thickened stew bits leftover. I also had a mini-vat of leftover mashed Parsnips and Rutabaga (imagine a chunky, slightly sweet version of mashed potatoes). I did a quick google search for what to do with leftover mashed rutabaga (also called Swedes in the UK) and came across this recipe. Basically, you take leftover mashed veg (swedes or potatoes or carrots or cauliflower – basically anything mashable would totally work here), mix in 2 eggs and even though the recipe called for “4 heaping soup spoons of cornflour” (which I understand is the UK version of Cornstarch) I used potato flakes. I think they taste better and perform the same gluing-together job.
So here’s what I did. I mixed together the leftover stew veg and the parsnip-rutabaga mash then took a big fat potato masher to them and had a little fun. I mixed in the two eggs and some garlic powder for more flavor. Then I added in about 1 cup of Potato Flakes/Buds/whatever they’re called – but I did it 2 Tablespoons at a time.
I stirred well after each addition. When the mix looked dry enough to handle and hold their shape (like really thick mashed potatoes meets raw hamburger meat…that consistency), I rolled them into little balls and laid them out on a lined baking sheet, then pressed them flat with 2 fingers (like you’re making snickerdoodles or peanut butter cookies – know what I mean?).
Then I whacked the pans into a 400ºF oven (I think that’s 200ºC) for 20 minutes. If you feel like getting them crispy on both sides you can flip the little cakes over 1/2 thru. Actually, you could probably roast them for 20 min on one side, flip them and bake them for another 20 minutes on the other side too…. I didn’t try that. They smelled too good. I needed to taste these to…um…make sure they tasted good enough to blog about.
I’m really excited for the babies to try them when they wake up from their naps!!
Swede Cakes adapted from Stefan S
Dairy-Free (unless you mixed in dairy into your mashed potatoes), Gluten-Free
4 cups leftover mashed potatoes, rutabaga, carrots, cauliflower, parsnips, turnips, etc. (anything mashable will work here). Today I used a combo of Rutabaga, Parsnip, Carrot and Potato.
2 Large Eggs
1 cup Potato Flakes/Buds, divided
1/2 teaspoon Garlic Powder (optional)
1- Oven to 400ºF (200ºC).
2- Mash your veg and eggs together. If using garlic powder – mix in now. 2 Tablespoons at a time, add in the potato flakes. Stir well after each addition. You’re looking for a thick mashed potato type consistency.
3- Line baking sheet with parchment paper.
4- Roll the mashed mixture into walnut sized balls and lay out on lined sheet. Use two fingers and lightly press the balls flat. Whack the pan/s into the hot oven and set the timer for 20 minutes. If you want to, flip the cakes over and bake some more. I didn’t bother. They smelled toooooooo good.
I’ll have to report back about what C thinks of them….
Unless I eat all of these too. *wink*