Broccoli Scalloped Potatoes and Ham

Growing up I was not a huge fan of scalloped potatoes and ham. It was a dish my mom made often enough for me to remember though. Since then I have grown to like it but have put my own twist on the dish plus have had to make a few substitutes! It's a nice and cheap meal with the bulk of it being potatoes and I love using red potatoes because it's easy to leave the skin on and not mess with all the peeling!

1 medium onion
1/2 package (6 oz) steamer broccoli florets
1/2 lb. deli ham (Land O Frost black forest ham)
2 cups rice milk
1/4 cup Soy Free Earth Balance Butter Spread
1/4 cup brown rice flour
6 small red potatoes or about 3 medium to large potatoes
1/8 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 cup Daiya cheddar cheese style shreds

Directions: Preheat the oven to 350 degrees. Lightly grease a 9 x 13 pan. Chop onion, thawed broccoli, and ham, setting each ingredient aside in a separate bowl. Slice red potatoes leaving the skins on. Melt butter and place melted butter, brown rice flour, garlic salt, pepper and milk in a separate bowl. Whisk with a fork until the flour is well blended. Place a single layer of potato slices in the pan followed by half of the broccoli, half of the onion, half of the ham and half of the cheese. Gently pour half of the milk mixture over top. Then layer the remaining potatoes, broccoli, onion, ham and cheese. Pour the remaining milk mixture over top. Bake at 350 degrees for 50 minutes or until a fork can easily pass through the potatoes.

Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.

Steak and Italian Red Potatoes

T-Bone Steak and Italian Red Potatoes

This recipe is great because it doesn't require any special ingredients which means no trip to the food co-op or Whole Foods. Last year we bought a quarter of beef which has resulted in some very delicious steaks that we normally would have never purchased because of their cost. Yesterday for lunch, despite the negative temperatures here in Minnesota, we pulled out the grill to make these t-bone steaks. I like to season ours with just some salt and pepper and then let them sit on the counter while I prepare other things and get the grill ready. We like to pair our steaks with some diced Italian red potatoes. My dad's grandfather had a large potato farm in Southern Minnesota and the Owens name was known for potatoes in that area. This year my parents grew a ton of potatoes in their garden and certainly lived up to the Owens name. We were blessed by their huge crop and got to use some of their homegrown potatoes in this recipe. This recipe is a family favorite for my husband's family that his mom often makes. She uses garlic and fresh rosemary and while I would love to use her exact recipe, I never have fresh rosemary on hand so I have made my own rendition of it that is husband approved. I like to think these potatoes are a nice blend of our two families with my ancestors growing potatoes and this being similar to my mother-in-law's recipe. These potatoes are a nice alternative to french fries and pair well with many main dishes! We paired our steak and potatoes with a French dressing salad, and some grapes.

Italian Red Potatoes
Serves 4

2 tablespoons olive oil
4 medium red potatoes, washed and diced
1/4 teaspoon sea salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
2.5 teaspoons minced fresh garlic
Pepper to taste

Directions: Preheat the oven to 350 degrees. Scrub and wash red potatoes. Do not peel. Dice red potatoes into small cubes or desired size. Placed olive oil on an electric griddle or large frying pan. Place potatoes on the griddle. Sprinkle remaining ingredients over potatoes. Mix well and turn as they brown. The griddle is used only to brown each side. Once potatoes are browned, placed them on a 9 by 13 rimmed cookie sheet. Bake at 350 degrees for 25 minutes or longer if your potatoes are cut larger.

Italian Red Potatoes

Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.