Baked Mashed Potatoes

Otherwise known as “The Most Awesome Potatoes Ever”. Let me just say that I’ve tried to find a substitute for the gloriousness of potatoes. It just never works out. Kudos to you if roasted cauliflower has found a place in your heart where french fries used to live. I’m in awe of those who think a mashed veggie with just the right seasoning can replace the creamy goodness of softened potatoes mixed with butter and milk. It just isn’t going to happen for me. True love lasts a lifetime, and I truly love potatoes.  I’ve made my peace with it. You can too. Come join me on the dark side. A magical place where we embrace the carb-soaked starchy goodness of the potato.

Baked Mashed Potatoes - Bakerlady

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Fabulous Four Bean Salad

Full of bright colors, tang and texture, this bean salad is sure to be a hit at your next get-together. This salad requires a little time to hang out at the vinegar dressing dance party (aka: in your fridge), but if you know your way around a can opener, you throw the salad together in about 5 minutes. Why on earth would you buy the giant jug of this stuff at the store when making it yourself is so incredibly easy and delicious! Bonus, you won’t be eating a bowl of something that’s been salted and pickled beyond recognition.

The trickiest part of this salad is finding the wax beans. You’ll find the chickpeas and kidney beans with the chili, northern beans and navy beans – in the bean aisle. But the wax beans and green beans will be together hanging out with their friends in the canned vegetable aisle. I don’t want to admit how long I spent scouring for yellow wax beans among the jalapeno pinto beans. Sigh. Does anyone else think “beans” no longer looks like a word?

Fabulous Four Bean Salad
adapted from

1  can chickpeas
1  can green beans
1  can wax beans
1  can red kidney beans
1 red bell pepper (any colour can be used)
1 small red onion, peeled and thinly sliced
1/2 cup chopped fresh flat leaf parsley


2/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1/3 cup vegetable oil
1/3 cup granulated sugar
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon fresh ground black pepper


  1. Drain a can of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
  2. Drain a can of green beans and a can of wax beans well and then add to bowl.
  3. Drain a can of red kidney beans, rinse well then drain again; add to bowl.
  4. Dice up a colored bell pepper and add to beans.
  5. Peel a small red onion and slice into very thin strips and add to bowl.
  6. Lastly, add about 1/2 cup of chopped fresh flat leaf parsley.
  7. Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/3 cup), minced fresh garlic, worcestershire, and salt and pepper.
  8. Pour dressing over salad ingredients and toss.
  9. Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt or pepper to taste).
  10. When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.

Broccoli Slaw

I’ve never really been a fan of coleslaw. I dunno, it just doesn’t do it for me. However, the other day I was grocery shopping and saw a bag of broccoli slaw that looked pretty yummy. I was about to put it in my cart when I noticed that it was just broccoli and carrots sliced thinly – and that it was $4.99. Um. Seriously? I decided that surely I could chop veggies that way myself. I mean really, five bucks for a bag of veggies that will cost me about two dollars ?

So, I bought some broccoli (I was getting it anyway for dinner veggies) and a couple of carrots. This week as I’ve made broccoli as a side, I’ve just used the florets (bushy part on top) and saved the stems for slicing. Tonight was leftover night and I whipped up a delicious slaw to go with the variety of foods.

Broccoli Slaw

Tonya’s Broccoli Slaw

2 C Broccoli stems sliced thinly
2 Carrots grated thickly
1/2 C light mayonnaise
2 T plus 2 tsp granulated sugar
2 T cider vinegar
Dash of salt and pepper

Place broccoli and carrots in large bowl. In small bowl, mix mayo, sugar and cider vinegar and whisk with a fork until smooth. Spoon desired amount of dressing over slaw until coated. Enjoy!

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