Recipes

4 Ingredient Broccoli Tater Tots

Prep time 25 mins Cook time 65 mins Total time 1 hour 30 mins Serves: 40

Ingredients

3 large russet potatoes

2 (14 ounce) bags frozen broccoli florets that have been thawed, or 8 cups steamed broccoli florets

2 teaspoons salt, plus more for sprinkling on top

Olive oil

Instructions

Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. It's best if they are still warm.

Once potatoes are warm enough to handle, remove the skins either with your fingers or with a potato peeler.

Preheat oven to 375 degrees Fahrenheit. Grate potatoes on the large side of a box grater and place into a large bowl.

Place the broccoli into a food processor and blend until it's in very small pieces, 30 seconds - one minute. You may need to do it in two batches. Place broccoli onto a kitchen towel and squeeze all excess water out.

Add the broccoli to the grated potatoes along with the salt and mix everything together. Make sure to mix very well because if you have pockets that are mainly broccoli the tater tots won't form together as well.

Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.

Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30-40 minutes, flipping halfway though.

Notes

Recipes makes 30-40 tater tots depending on how big you make them.

These tots freeze very well. Freeze before you cook them and make sure to separate them so they don't stick together. Can be frozen up to 3 months in an air tight container.

STIR FRIED GREEN BEANS WITH GINGER & ONIONS

Prep time: 15 minutes Cook time: 7 minutes

Ingredients

2 to 3 Tbsp canola or other high smoke point oil

1/2 pound to 3/4 pound of fresh, tender, crisp green beans, cut into 1 1/2 to 2 inch pieces

1 small yellow or white onion, sliced stem to tip, about 1 cup of sliced onion

1 ounce of fresh ginger, peeled and cut into matchsticks

1 large garlic clove, sliced very thin

2 Tbsp soy sauce

1 Tbsp sugar

1 teaspoon toasted sesame oil

A generous pinch of freshly ground black pepper

Directions

1 Heat a wok or large frying pan over high heat on the hottest burner you have for about 90 seconds. Add the vegetable oil and let it heat up until shimmery. (Toss a sliver of onion into the oil when you think it's hot. If the oil is hot enough, the onion will sizzle.)

2 Add the cut green beans, sliced onions and julienned ginger and toss to combine. Break up any clumps of sliced onion that might have stuck together. Spread everything out in the pan and let it sear untouched for anywhere from 30-90 seconds, you want to get a little browning on the vegetables. Stir the vegetables and let sit for another 30-90 seconds. Add the sliced garlic, stir again and cook for another minute.

3 Mix the soy sauce and sugar together and pour into the pan. Turn off the heat and immediately toss the vegetables to combine. The sauce will start to caramelize and may burn unless you keep everything moving for a few seconds. Pour the sesame oil over the green beans and onions and sprinkle with black pepper. Toss to combine one more time. Serve immediately or let rest and serve at room temperature. The beans should still be somewhat crisp. They will cook a little more in the residual heat of the pan or serving dish.