Moms For Real Food Initiative – Episode 6

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