Moms For Real Food Initiative – Episode 6

Feb 2, 2017

T TRIFECTA (TRACY’s TASTY TATERS)

Ingredients 

  • 3 lbs Potatoes
  • 5-6 beets
  • 1 Green & Yellow pepper
  • 1 cup Olive Oil
  • 1 cup Hemp Oil
  • 1/4 cup Rice Vinegar
  • 2 tsp. Balsamic Vinegar
  • 2 tbsp Italian Seasoning
  • 1/4 cup Grated Parmesan 
  • Salt & Pepper to taste

Directions 

  • Preheat oven to 350.
  • Use a deep dish stoneware or cast iron dish (9 x 12 x 3).
  • Mix all ingredients except potatoes, beets and peppers, in a mason jar – shake it like a Polaroid picture.
  • Wash and cut potatoes & beets into smallish chunks  – bite sized is the goal.
  • Dice peppers.
  • Pour wet over dry and toss.
  • Leave to marinate for 20 – 45 minutes.
  • Bake at 350 for 1hr and 45 mins.
  • Toss intermittently.

TART & CRUST RECIPES

Pie Crust Ingredients

  • 1 1/2 cup lard 
  • 3 cup all purpose flour
  • 1 whole egg
  • 5 Tbsp vinegar
  • 1 tsp salt

Directions

  • Cut lard into flour and salt until it resembles corse sand. Combine water, vinegar and egg into a cup. mix till cloudy
  • Divide in half. Put in fridge about 20 min
  • Flour work surface and roll out cooled dough to desired size and thickness
  • Fill and bake

Onion Tart Ingredients

  • 6 cups onions
  • 2 cups other veggies (ie peppers, spinach, tomatoes etc)
  • Fresh herbs
  • 8 eggs
  • 1/4 cup flour
  • 1Tbsp Dijon mustard 
  • 1tsp salt 
  • 2 cups milk 
  • 1 cup grated cheese

Directions

  • Preheat oven to 400*F
  • Thinly slice onions and caramelize in butter and olive oil. Low and slow! About 20 min 
  • Add other veggies and herbs to the onions and caramelize about 10 min. If using spinach add 5 min before you’re finished and cook until wilted.
  • Mix flour, dijon, salt, milk and eggs in blender
  • Put onions and veggies in pie shell
  • Cover with cheese 
  • Pour in custard from blender till pie crust is full 
  • Bake 60 min until knife comes out clean 

Watch Episode 6 NOW!