Pan seared potatoes

•  1 T oil
• 1 lb potatoes (fingerling cut in half or red/gold cut in cubes)
• 1/2 t salt
• 2/3 c tightly packed cilantro (I used 2 frozen cubes)
• 2 t lime juice
• 1 t vinegar (I used apple cider, original said white wine)
• 1/4 t black pepper
• 1 large garlic clove
• 1/4 c low fat sour cream
• cheese, as desired

1. Heat skillet on medium-high with 1 T oil, add potatoes. Cook 6 minutes until brown, then cover and reduce to medium, cook 6 minutes. 

2. Sprinkle potatoes with salt. Combine next 5 ingredients in a blender or just add to pot if used frozen cilantro. Top with sour cream or can stir in with cheese. 

GF whole grain Blueberry Muffins

 Adapted from ATK recipe book "How Can it Be Gluten Free" where they have lots of information about substitutions and about variations they tried to get to their final recipe.

• 12 oz (2 2/3 c) Whole-Grain GF flour blend (I like both ATK and artisan bread flour wg blends)
• 1 T baking powder
• 1/2 t baking soda
• 3/4 t salt
• 3/4 t ground cinnamon
• 1/4 t guar gum (leave this out if the blend already has xanthum gum or psyllium husk)
• 1/4 C monkfruit sweetener 
• 1/4 C maple syrup (original said 1 C granulated sugar which is way too sweet for me) 
• 2-4 T brown sugar (just enough to help with browning)
• 10 T butter, melted and cooled OR I prefer 1/2 cup oil
• 1/2 C plain whole milk yogurt (I used blueberry soymilk "Silk" yogurt one time, Chobani good)
• 1/3 C heavy cream 
• 3 large eggs
• 1 1/2 t vanilla
• 7.5 oz (1 1/2 cup) blueberries or serviceberries (choc chips are also good)
• nuts (I like walnuts and if they're grated finely enough, Emily likes them too)
• 2 T turbinado sugar, optional

1. Combine dry then add wet ingredients, then berries and walnuts. Cover and rest for 30 minutes (very important with whole grain flours).

2. Grease muffin tins (makes c. 18-22) and put batter in tins. Sprinkle turbinado sugar over top if desired. Bake at 375 (mine needs to be 365) for 18-22 minutes, rotating pans halfway through. 

3. Cool for a few minutes in pan then 10 minutes on wire rack. 

Maple Nut Truffles

•  4 oz cream cheese
• 1 1/2 c confection's sugar (try subbing maple syrup for some of this for the maple flavor)
• 3/4 t maple flavoring (or try others you may have on hand like rum extract or mint?)
• 1 1/2 C semisweet choc chips
• walnuts or other topping to roll in

Combine first 3 ingredients. Melt choc chips and add. Cover and refrigerate until firm, about 15 minutes. Shape into 1 in balls and roll into walnuts or other topping. 

Potato, Sausage, and Kale Soup

•  1/2 lb pork sausage (I liked the Sage one)
• onion, finely chopped
• 2 t chicken bouillon granules
• 1/2 t garlic powder
• 1/2 t pepper
• 2 medium red or yukon gold potatoes
• 2 c sliced fresh kale
• 4 cups liquid (original said 3 c milk and 1 c heavy cream but I just eyeballed it and subbed in some chicken broth with the milk and cream)
• 1 T cornstarch
• 1/4 c broth or water

1. Cook sausage and onion until sausage is no longer pink and onion is tender. Drain. Stir in remaining ingredients except last two and bring to a boil. Reduce to simmer, covered, until potatoes are tender (10-15 min). 

2. Mix cornstarch and liquid until smooth, stir into soup and cook 1-2 minutes, until thickened.