Everything bagel roasted pecans {keto, paleo, Whole 30, low carb}

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If you have a container of "everything bagel seasoning" in your pantry, you will want to keep reading. This recipe for Everything Bagel Roasted Pecans takes just a few minutes and is the most addictive healthy snack I've ever made. And bonus: It's perfect for keto, paleo, Whole 30 and low carb diets.

"Everything" seasoning is just a combination of the seeds and toppings that typically grace an "everything" bagel: toasted sesame seeds, poppy seeds, nuggets of roasted garlic and toasted onion, and coarse salt. I always giggle at the name "everything bagel seasoning," since I grew up in New York and have been a fan of "everything" bagels for as long as I can remember.

Most spiced nuts contain sugar, both for flavor and to act as a binder to keep the spices attached to the nuts. I don't eat sugar, so I use lightly beaten egg white to coat the nuts and act as "glue" to bind the seasoning to the pecans. No sugar necessary at all. In fact, this recipe only includes three ingredients! Couldn't be easier. You could use this method with walnuts or almonds, but I like pecans because they get light and crunchy when they're toasted.

I can see these on your holiday buffet table, or packaged into little cellophane bags to give as gifts or stocking stuffers. If you make them, please let me know how you like them! They're disappearing fast in my house. (Scroll down for the recipe.)

keto, paleo, Whole 30, low carb

Yield: 8Author: Erika Penzer KerekesPin it

Everything Bagel Roasted Pecans

prep time: 5 minscook time: 20 minstotal time: 25 mins

Savory spiced pecans with "everything bagel" seasoning, a mixture of sesame seeds, poppy seeds, toasted onion, roasted garlic and coarse salt. Three ingredients, 30 minutes - keto, Whole 30, paleo, low carb.

ingredients:

• 4 cups pecans
• 1 egg
• 1/4 cup "everything bagel" seasoning

instructions:

1. Heat the oven to 325 degrees. Line a baking sheet with parchment paper.
2. Crack the egg and separate the yolk from the white. Put the egg white in a large bowl. (Save the yolk for another recipe.)
3. With a fork, whip the egg white until frothy, about 30 seconds.
4. Pour in the pecans and toss them around with a large spoon until all the nuts are coated with the egg white.
5. Sprinkle on the "everything bagel" seasoning and toss to distribute evenly.
6. Spread the pecans evenly on the lined baking sheet. Try to get them into as close to one layer as you can. If a few overlap, it's fine.
7. Bake the pecans until they are dry and fragrant, about 20 minutes (but start checking after 15 minutes - you don't want them to burn).
8. Let cool on the baking sheet. Transfer to an airtight container. Try not to eat them all at once.

Created using The Recipes Generator

Almond cheddar tea biscuits {keto, low carb}

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Disclosure: I received this particular block of cheese from Cabot as a gift, although I also buy quite a lot of it on my own dime.

I've been cutting back on grains lately, but that hasn't stopped me from craving cookies and crackers.

And then I made a miraculous discovery.

Replace the all-purpose flour in my Parmesan Smoked Paprika Crackers with almond flour or almond meal and you end up with low carb cheese crackers (or cheese "cookies," as I prefer to call them) that are even more delicious than the originals.

These Almond Cheddar Tea Biscuits are also keto, low carb, gluten-free, grain-free, and the perfect snack for people following a LCHF (low carbohydrate, high fat) way of eating.

Here's the basic recipe. I used Seriously Sharp Cheddar from Cabot Creamery, one of my favorites, but you can use any shredded hard cheese - Parmesan, Gouda, Jarlsberg, or any strong cheddar cheese. Feel free to add herbs or spices to suit your taste.

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Almond Cheddar Tea Biscuits {Keto, Low Carb}

by Erika Kerekes September-14-2015

Crisp, crumbly and extra cheesy, these easy cheese crackers contain three ingredients and bake for just 15 minutes. A perfect snack for those eating grain-free, gluten-free, low carb or keto.

Ingredients

• 4 Tablespoons butter, softened
• 1 cup almond flour or almond meal
• 1 cup sharp cheddar cheese, shredded (substitute any shredded hard cheese)

Instructions

Heat the oven to 350 degrees F. Blend all ingredients together in a bowl with a wooden spoon or hand mixer, or use a stand mixer with the paddle attachment. Mix (aggressively if you're doing it  by hand) until a smooth dough forms.Roll 1-inch balls of dough between your palms and place on two lightly greased or parchment-lined baking sheets, leaving about 2 inches between each dough ball. Flatten the balls slightly with your fingers. Bake 15 minutes, or until the edges of the crackers start to brown. Cool 5 minutes on the baking sheet, then remove the crackers to a rack to finish cooling.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: about 24 crackers

Pork belly fries with Not Ketchup {paleo, keto, low carb}

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Pork belly fries. Three of my favorite words in the English language in one sentence.

This meaty snack is as good as it gets, perfect for a Paleo, Whole30 or low carb diet. And it couldn't be easier. Pork belly fries start with uncured pork belly, which my local Costco now carries. You have never seen teenage boys celebrate like mine did on the day they learned pork belly was readily available at Costco.

Then, you cut the pork belly into thin strips and pan-fry them over a low-ish heat in a heavy skillet. When they're golden brown and crisp, you drain them on a plate lined with paper towels, sprinkle with salt, and enjoy.

Not Ketchup Paleo fruit "ketchups," sweetened with real fruit and made without any added sugar, are the perfect dip for these pork belly fries. Use your favorite flavor! I prefer these pork belly fries with Blueberry White Pepper Not Ketchup, but Cherry Chipotle and Spiced Fig were also a hit with my family.

A lot of fat will render out of the pork belly during the cooking process. You should absolutely, positively strain and save it; refrigerated, I've kept it as long as a few months. It's great for pan-frying onions, browning pork chops or even scrambling eggs. The flavor you get from cooking in pork fat is unbelievably delicious.

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Pork belly fries with Not Ketchup {Paleo, keto, low carb}

by Erika Kerekes July-23-2017

Pan-fried nuggets of pork belly make a gloriously meaty, savory snack. Serve with Not Ketchup paleo BBQ sauce.

Ingredients

• 1 pound uncured pork belly
• Salt, to taste
• 1/2 cup Not Ketchup Paleo BBQ sauce, any flavor

Instructions

Slice the pork belly into thin batons, about 1 inch wide. Use a paper towel to blot them, making sure the pork belly pieces are dry.Put the pork belly pieces into a large, heavy skillet (do not preheat the skillet). Over a medium-low flame, cook the pork belly fries, turning frequently, until crisp and golden, about 15-20 minutes.Remove the pork belly fries to a plate lined with paper towels. Sprinkle with salt. Serve hot with Not Ketchup for dipping.

Details

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Yield: 4 servings

Paleo chicken croquettes with Fruitchup paleo ketchup

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What do you do with leftover roast chicken or rotisserie chicken? I'll often turn it into chicken salad, but yesterday I wanted something different...and I was really in the mood for something I could dip into Fruitchup, the brand-new paleo ketchup I launched this week.

So I put my leftover cooked chicken into the food processor with an egg, some onion and a little mayonnaise, rolled little logs of the mixture in coconut flour, and fried them in avocado oil, for some absolutely perfect paleo chicken croquettes. They were great warm, excellent at room temperature, and delicious cold in the morning. And they were PERFECT with the Fruitchup, a bold ketchup that's sweetened with fruit (raisins and dates) instead of sugar or corn syrup.

I realize it's ironic that after three-plus years running a company called Not Ketchup, I am now making...ketchup. But my new Fruitchup has a lot in common with my Not Ketchup sauces. They're all paleo, low-carb, vegan, gluten free, and diabetic-friendly. And they're all made without any added sugar, sweetened only with real fruit.

There's enough sugar in the world. We could all stand to eat less of it. Fruitchup has zero added sugar, zero corn syrup, and about half the sugar per serving of regular ketchup. It's not sugar-free, because fruit has natural sugar, of course. But it's way better for you than the regular red stuff, which is mostly corn syrup and white sugar.

Check out my new Fruitchup paleo ketchup on my website, or buy Fruitchup on Amazon. And make these paleo chicken croquettes - they are fantabulous (as my late father would have said).

Paleo Chicken Croquettes

30 minutes | Makes about 12 2-inch croquettes

Ingredients

• 2 cups cooked chicken
• 1 egg
• 1/4 cup mayonnaise
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup pickles, capers, or sauerkraut (trust me on this)
• 1/2 cup coconut flour
• Oil, for frying
• Fruitchup paleo ketchup, for serving

Instructions

• Place the chicken, egg, mayonnaise, salt, pepper, and pickles (or whatever you're using) into a food processor. Process until relatively smooth. If the mixture seems too loose to form into small logs, refrigerate for 30 minutes to let it firm up.
• Put the coconut flour in a shallow bowl. Roll small logs or patties of the chicken mixture with your hands, then coat them in the coconut flour. You should end up with about a dozen 2-inch logs.
• Heat the oil in a shallow frying pan over medium-high heat. Fry the croquettes until golden brown on both sides. Drain briefly on a plate lined with paper towel.
• Serve immediately with Fruitchup paleo ketchup or your favorite dipping sauce.

Bacon cheddar cookies (low carb, gluten free)

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What kind of cookies do you make for people who don't eat sugar, prefer to avoid artificial sweeteners, follow a low carb diet, and generally aren't too fond of dessert? (Like, um, ME.)

I make Bacon Cheddar Cookies. Or "cookies," if you prefer. They're bite-sized, crumbly, full of umami, and completely addictive. With only five ingredients, these little nuggets are the perfect cookie-like treat for those who prefer savory to sweet.

Serve these Bacon Cheddar Cookies with a glass of wine, champagne or Prosecco. You can use fancy cheese (my favorites are made by Cabot and Kerrygold) or buy pre-shredded cheddar cheese at the grocery store. Either way, these Bacon Cheddar Cookies will be a huge hit.

Note: For the cookies in the photos above, I used pre-shredded mild cheddar cheese, and the anti-caking agent in the pre-shredded cheese keeps the cookies from spreading. If you use a higher fat cheese that you shred yourself, your cookies will spread more and get brown, crisp and crumbly around the edges. Don't worry: They will still be delicious, even if they don't hold together quite as well.

Bacon Cheddar Cookies

Makes about 36 2-inch cookies

Ingredients

• 1/2 cup butter (1 stick), softened
• 2 cups shredded cheddar cheese
• 2 cups almond flour (fine is better than coarse)
• 6 pieces bacon, cooked, cooled and crumbled
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 350 degrees F. Line three sheet pans with parchment paper.
2. Put all the ingredients into the bowl of a stand mixer with the paddle attachment. Blend on medium speed until everything is blended well and a stiff dough forms, about 1 minute. (If you prefer to mix by hand or with a hand-held mixer, that's fine; just make sure you mix it aggressively enough to get a cohesive dough.)
3. Using a generous teaspoon of dough for each cookie, roll the dough into small balls. Place the balls on the prepared sheet pans, pressing them down slightly.
4. Bake the cookies about 15 minutes, until the edges are starting to turn golden brown. Remove from the oven and cool on the baking sheet or on a rack.

Gluten free | Diabetic friendly | Low carb | Grain free | Sugar free

Cheeseburger stuffed mushrooms recipe {low carb}

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When I started eating a low-carb diet, my family's diet changed too.

My (healthy) husband and two (healthy) teenage boys do not and should not have to eat as carefully as I do. They don't have the health problems that prompted me to make these changes.

But I am my family's primary grocery shopper, meal preparer, refrigerator stocker and lunchbox packer.

I also have a full-time job and a side business to run (my Not Ketchup sauces).

All of which means I am not very interested in making two sets of meals - one for me and one for the rest of the family.

My protein-loving family loves most of the low-carb foods I have been enjoying. These Cheeseburger Stuffed Mushrooms disappeared quickly. I glazed some of them with my new *No Sugar Added* Cherry Chipotle Not Ketchup, and that was also a big hit.

I love these Cheeseburger Stuffed Mushrooms because they're easy, fast, low-carb, and FUN. Dinner tastes so much better when you can eat it with your fingers, don't you think? These would also be a great low-carb appetizer for a cocktail party.

Cheeseburger Stuffed Mushrooms

Ingredients

• 12 large mushrooms (I used crimini mushrooms)
• 1 Tablespoon olive oil
• 1/2 pound ground beef
• 1/2 onion, minced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• Freshly ground pepper
• 1/2 cup shredded or finely chopped cheese (I used sharp cheddar)
• Optional: 1/2 cup *No Sugar Added* Cherry Chipotle Not Ketchup sauce

Instructions

1. Heat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper.
2. Wash the mushrooms and carefully pop out the stems. Brush each mushroom with olive oil and lay it on the baking sheet.
3. Put the mushrooms in the oven for about 10 minutes. The idea is to cook them partially before stuffing them to concentrate the mushroom flavor a bit and get out some of the liquid.
4. While the mushrooms are cooking, mix together the ground beef, onion, garlic, salt, pepper and cheese in a bowl. Roll the beef mixture gently into 12 balls.
5. Remove the mushrooms from the oven, then put one beef ball inside each mushroom. Press down gently and smooth the beef mixture so it fills the entire hole and extends all the way to the edges of the mushrooms. If using the Not Ketchup, brush about a teaspoon on top of each stuffed mushroom. 
6. Return the now-stuffed mushrooms to the oven for 25-30 minutes, until the beef is cooked through. Serve immediately with more Not Ketchup for dipping.

Preparation time: 45 minutes | 6 servings

Oven-baked parsnip fries

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Oven-roasted vegetables cut into sticks, like these baked parsnip fries, have gotten my kids to eat a ton of vegetables without complaint over the years.

I don't believe in hiding vegetables for kids. I puree them into soup (cauliflower soup, celery soup, even lettuce soup). I sauce them up with cheese (zucchini rice casserole, zucchini gratin). I shred them or chop them and fry them up into pancakes (bacon corn fritters, spinach pancakes, zucchini fritters). These are vegetables transformed, not disguised. I see this as a completely legitimate way to get kids to eat more vegetables.

And yes, I know my kids are teenagers. Sometimes they still need a reminder.

I'm also a fan of trompe l'oeil. Inside an old European cathedral, this artistic technique, literally translated from the French as "fools the eye," means wood painted to look like marble. In my kitchen, trompe l'oeil means vegetables other than white potatoes cut and cooked like french fries.

I have nothing against potatoes - in fact, it's my family's overwhelming love for potatoes that makes this slick family-feeding technique possible in the first place. I've made "fake fries" out of carrots, sweet potatoes, kohlrabi, turnips, black radishes, zucchini and broccoli stems. Cut in batons, toss with olive oil and salt, oven-roast on a baking sheet until brown and crisp. If you can pick it up with your fingers and dip it in Not Ketchup, it's a winner with my family.

My favorite french fry substitute is the sweet, pale parsnip, whose sugars concentrate and flavors intensify exponentially when prepared this way. I don't eat a lot of starchy vegetables at the moment, but I've been known to make these for dinner and eat the whole batch standing at the counter before I've even called the kids to the table. No one loves fries more than I do.

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Baked parsnip fries

by Erika Kerekes October-17-2011

A great alternative to traditional french fries, these parsnip fries bake up sweet and crispy.

Ingredients

• 2 pounds parsnips, washed and peeled
• 2 Tbsp olive oil
• 1/2 tsp sea salt

Instructions

Preheat the oven to 400 degrees.Cut the parsnips into batons. It doesn't really matter exactly how you do it, but you're looking to get the pieces more or less the same size so they cook at the same speed. Parsnips tend to be much thicker at the top than at the root end, so this may take some creative cutting. No need to be obsessive about it; do the best you can.Scatter the parsnip batons on a rimmed baking sheet, drizzle over the olive oil, and sprinkle on the salt. Using your hands, toss the parsnip pieces until the oil and salt are well distributed. Spread the parsnip pieces out into a single layer.Roast the parsnip fries 20-30 minutes, checking every 10 minutes and, if you like, tossing them around with a spatula once or twice to brown them evenly. Take them out when they've got nice brown edges and spots, but don't let them burn - blackened parsnip fries are bitter (and yes, I speak from experience). Serve immediately.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: 4-6 servings

Best low-carb products at Natural Products Expo West 2016

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Visiting with Nikki Frezza of Nikki's Coconut Butter

Disclosure: I tried all the products listed below at the Natural Products Expo West trade show. Some of the companies below also sent me home with small free samples.

Last month I walked the exhibition halls at Natural Products Expo West, the largest trade show for health-conscious food and beauty products. I was specifically looking for low-sugar and low-carb foods to fit in with my new eating habits. Here are my favorites, in no particular order:

1. Lily's Sweets stevia-sweetened chocolate. I have tried just about every non-sugar-sweetened chocolate on the market, and Lily's is my favorite without question. It's smooth and creamy, melts evenly, and there's absolutely no bitter aftertaste, which you can sometimes get with stevia. The Lily's team gave me some samples at the show (the Blood Orange flavor is fantastic), but I can assure you that I spend plenty of my own money on Lily's chocolate bars every week. Look for the small snack-size bars at Whole Foods.

2. Nikki's Cashew Cookie Coconut Butter. Nikki and I belong to a small group of women food entrepreneurs on Facebook and have been sharing our journey building our companies for several years. She has taught me so much about branding, balancing health and work and aspirations, and overcoming manufacturing challenges. This was the first time we actually got to meet in person and I could have hugged her for an hour. I love all of Nikki's flavored coconut butters (they're like peanut butter but made of coconut), but her brand-new Cashew Cookie Butter is the first with no added sugar, which means it fits perfectly into my current eating habits. It's smooth, rich and absolutely delicious.

3. Ginger's Healthy Habits Veggie Trail Mix. One of the things I've missed most since reducing the carbohydrates in my diet is the salty crunchy category. I love chips! These veggie trail mixes totally hit the spot. I loved the Garlic/Herb and Pepperoni Pizza flavors. With zucchini, kale, tomatoes, olives, nuts and seeds, these two flavors really felt like a decadent savory snack. All thumbs up.

4. Terra celery root chips. Terra makes chips out of several exotic root vegetables, and these celery root chips are so new they're not even on the Terra website as I'm writing. They're not zero-carb, but they're lower than potato or sweet potato chips, and they had a very interesting flavor. Look for them in stores soon.

5. Mikey's Muffins. These Paleo English muffins made from almond and coconut flours come in three flavors (Original, Toasted Onion, and Cinnamon Raisin) and definitely satisfy my bread cravings. Like all English muffins, they're best toasted to golden brown.

6. Mr. Cheese O's cheese snacks. Made of real cheese and available in Original, Cheddar, Tuscan Herb, Sweet Chili, Zesty BBQ and French Onion flavors, these little rings offered all the crunch of a typical junk food cheese puff with very few carbs and truly delicious taste.

7. La Onda Almond Dip. I wish I'd gotten more information about these products because their website is lacking. But they were delicious, like hummus but made from almonds. I'll update this if I find out more.

8. Siete Foods grain-free tortillas. I have cut just about all grains out of my diet, but I still need a bread-like vehicle, especially in the morning. These almond flour and cassava-coconut tortillas were very good. I liked the slight chewiness and can see wrapping up a veggie omelette in these for breakfast on the go. They're definitely at their best when they're warmed.

9. Wild Zora Original Meat and Veggie Bars. There were bars galore at the Expo, but it was extremely hard to find bars without a lot of sugar or carbs. (Even the ones that were sweetened only with fruit had enough fruit to make each bar high in total sugar.) The Wild Zora bars are made with beef, lamb and turkey mixed with fruits, vegetables and spices. I know it sounds weird, but I thought these were delicious. My favorite: the Mediterranean Lamb Bars with Spinach and Turmeric, although the other flavors are also excellent.

How to make perfect cheese popcorn

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Every afternoon around 3 p.m. I look around my home office and think "Yep, time for a snack."

Popcorn is one of my go-to afternoon snacks. I used to do the nasty microwave bags. But then I read Elise's "Perfect Popcorn" method on Simply Recipes and threw the bags away. A pot, some oil, popcorn kernels, salt, and five minutes: That's all it takes to make truly perfect popcorn with virtually zero unpopped kernels.

It pays to start with high-quality popping corn. I buy mine in the Whole Foods bulk food department and store it in a recycled jar in the pantry.

What do you like on your popcorn? My favorite topping is Cabot Creamery's Cheddar Cheese Shake, real cheddar cheese in a soft flowing powder that coats each fluffy kernel. It's so flavorful that I don't even need any extra butter or salt. Sometimes I add a little chili powder or garlic powder along with the Cheddar Cheese Shake, just to change things up.

And yes, in case you were wondering, I am eating a bowl of cheese popcorn right now as I type this! Sorry, keyboard.

Disclosure: Cabot Creamery provided me with a sample of Cheddar Cheese Shake as part of their Cabot Cheese Board blogger program. No actual money changed hands.

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Perfect Cheese Popcorn

by Erika Kerekes July-23-2015

All it takes to make perfect cheese popcorn is five minutes and a few simple ingredients. You'll never go back to microwave popcorn after trying this simple method.

Ingredients

• 3 Tablespoons olive oil (can substitute a more neutrally flavored oil like canola or grapeseed)
• 1/3 cup unpopped popcorn kernels
• 1/4 teaspoon salt (optional)
• 3 Tablespoons Cabot Creamery Cheddar Cheese Shake

Instructions

Put the oil and 6 kernels of popcorn in a heavy 5-quart pot with a tightly fitting lid. Turn the heat to high. Wait about 45 seconds.When the first kernels start to pop, turn off the heat. Pour in the rest of the popcorn kernels and the salt (if using), then cover the pot again. Count to 30, slowly.Turn the flame back on to medium-high and start shaking the pan gently, back and forth across the burner - this keeps the popcorn from burning. It's a good idea to vent the lid slightly, but you'll need a heavy-duty oven mitt on the hand that's holding the lid ajar, as steam will be escaping.Keep shaking the pan as the popcorn starts to pop. After about a minute, the popping will stop. Turn off the flame and pour the finished popcorn into a large bowl.Sprinkle the popcorn with the Cabot Creamery Cheddar Cheese Shake. Toss the popcorn to distribute the cheese powder. Eat immediately, licking the extra cheese powder off your fingers between bites.

Details

Prep time: 1 mins Cook time: 4 mins Total time: 5 mins Yield: approximately 6 cups

Broccoli fritters

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I never liked deep-frying. It always seemed like a huge production. So much oil. Such a mess. Having to clean the stove after it was over. I avoided it for years.

But then there was that day a few years ago when I made onion pakora according to instructions from Rashmi of YumKid. Such sizzle! So crispy! And I remembered: Fried food is downright delicious.

These broccoli fritters are worth the spent oil and the mess. Use leftover cooked broccoli or take a shortcut with frozen chopped broccoli. Either way, you'll be glad you did.

By the way, these broccoli fritters would be perfect for Hanukkah, also known as The Festival of Fried Food. I served them with Not Ketchup, but a lemony aioli would work too.

Note: If you really don't want to deep-fry, use a skillet and form the batter into pancakes, using about 2 Tablespoons of oil in the skillet and 1 Tablespoon of batter for each pancake. 

Broccoli fritters

Ingredients:

• 1 cup all-purpose baking mix (I use Bisquick)
• 1 egg
• 1/3 cup milk
• 1/2 teaspoon garlic salt
• 1/8 teaspoon freshly ground black pepper
• A few dashes hot sauce (I use Tabasco)
• 2 10-ounce boxes frozen broccoli, thawed and chopped (or use 2 1/2 cups fresh broccoli, steamed, cooled and chopped)
• 3 green onions, chopped
• Oil, for deep-frying (I use grapeseed or canola oil)
• Not Ketchup, for dipping

Instructions:

1. In a large bowl, mix together the baking mix, egg, milk, garlic salt, pepper and hot sauce; the batter will be thick. Fold in the broccoli and green onions.
2. Heat the oil in a deep medium-sized saucepan until the surface shimmers. Using a small spring-loaded ice cream scoop or two spoons, drop about 1 teaspoon of batter into the oil for each fritter. Fry until golden brown; drain on a rack set over a sheet pan or on a plate lined with paper towels.
3. Serve warm with your favorite flavor of Not Ketchup for dipping.

30 minutes | 8 servings

Falafel stuffed mushrooms and the joy of unexpected visitors

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We live in a drop-in house.

I know some people hate drop-in visits. I love them. They remind me of college, four happy years of back-to-back unexpected visitors.

It helps that I'm not embarrassed by the mess that is my house. I assume friends will understand the Not Ketchup chaos. I'll clean up when I'm a millionaire.

This past Saturday morning our friends G and N popped in during their morning walk around the neighborhood. We chatted over coffee and pomegranates until I had to rush out to a meeting. What would I have done with that half-hour had they not stopped by? Nothing as interesting as visiting with them, I'm sure.

My neighbor S comes by with her toddlers, too. The last time they came down to my office, unfortunately, I was on a call and couldn't stop to play. But most of the time I am delighted for a few minutes of kid time.

I feed people when they drop in. These falafel stuffed mushrooms are the perfect snack for drop-in visitors: They're easy, quick, healthy and delicious.

Note: Look for prepared falafel mix in the ethnic section of major grocery stores or in Middle Eastern markets. The recipe states 55 minutes total, but the first half hour is mostly waiting for the falafel mix to be ready to scoop and the rest is baking time, so you have plenty of time to visit with your guests.

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Falafel stuffed mushrooms

by Erika Kerekes October-15-2014

This vegan snack is easy, fast, healthy and delicious. Using boxed falafel mix makes preparation even quicker.

Ingredients

• 1 cup boxed prepared falafel mix
• 3/4 cup water
• 12 large white mushrooms
• 3 Tablespoons olive oil
• 1/8 teaspoon salt
• 1/4 cup tahini (prepared, from the jar; optional)

Instructions

Preheat the oven to 350 degrees.In a small mixing bowl, combine the falafel mix and water. Stir to combine, then let rest at room temperature 30-60 minutes.While the falafel mixture is resting, wash the mushrooms and remove the stems. Pat the mushroom caps dry with paper towels.Pour 2 Tablespoons of olive oil into a baking dish and swirl to coat the bottom. Add the mushrooms to the dish and turn them over with your hands, making sure the mushrooms are coated with the oil. Sprinkle the mushroom caps with salt.Using a small spoon, scoop out about 1 Tablespoon of the falafel mixture and mound it into a mushroom cap, smoothing the top with the back of the spoon or your fingers. Repeat with the remaining falafel mixture and mushroom caps. Drizzle the remaining 1 Tablespoon olive oil over the tops of the stuffed mushrooms.Bake the mushrooms about 25 minutes, until the mushrooms are tender and the falafel is cooked through and golden brown on top. Drizzle with the tahini if desired and serve warm.

Details

Prep time: 30 mins Cook time: 25 mins Total time: 55 mins Yield: 4-6 servings

Idaho mashed potato pops

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Okay, friends. This recipe is about to change your life. Sit down.

It's called the Idaho Mashed Potato Pop.

Give the Hanukkah latkes a rest one night and try these fried potato balls of deliciousness.

So how's it done? You make mashed potatoes. You add your choice of mix-ins. You roll the mashed potatoes into little balls and coat them with panko bread crumbs or, for a gluten-free option, dehydrated potato flakes.

And then you fry them and put them on sticks.

It's like a lollipop. Made out of creamy, cheesy, crispy mashed potatoes.

I made three varieties (above, from left): Bacon Mashed Potato Pops, with Gruyere cheese, caramelized onions and bacon; Greek Mashed Potato Pops, with chopped spinach, feta cheese and dill; and Southwestern Mashed Potato Pops, with red bell peppers, green onions and pepperjack cheese.

Of course, these are just my ideas - you can take these mashed potato pops in any flavor direction you want.

You can serve them on toothpicks or actual lollipop sticks. Can you imagine these at your next cocktail party? Yes, you can.

This is one of the Hanukkah recipes I created for the Idaho Potato Commission. But it's not just for Hanukkah. Idaho Mashed Potato Pops are an everyday food. (At least, my family wishes they were an everyday food. You have never seen such happy boys as on the days I was testing this recipe.)

Are you thinking about flavor combinations for your own Idaho Mashed Potato Pops? What would you put in yours? Leave a comment and let's brainstorm!

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Idaho mashed potato pops

by Erika Kerekes December-8-2012

Mashed potatoes combined with your favorite mix-ins, lightly breaded and fried, and served on a stick. The Idaho Mashed Potato Pop may just change your life forever.

Ingredients

• 2 pounds Idaho potatoes, peeled and cut into 2-inch chunks
• 2 Tablespoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• For Greek Mashed Potato Pops:
• 1/2 cup defrosted frozen chopped spinach, squeezed dry
• 1/2 cup feta cheese, crumbled
• 1/4 teaspoon dried dill weed
• For Southwestern Mashed Potato Pops:
• 2 Tablespoons chopped red bell pepper
• 1 green onion, chopped (white and green parts)
• 1/2 cup pepperjack cheese, grated
• a few drops Tabasco or other hot sauce
• For Bacon Mashed Potato Pops:
• 1/2 cup sauteed onions
• 1/2 cup Gruyere cheese, grated
• 1/4 cup bacon, cooked and chopped (about 2 slices)
• 1 egg
• 1 cup panko breadcrumbs or dehydrated potato flakes
• grapeseed or canola oil, for frying
• toothpicks or lollipop sticks

Instructions

Put the potatoes in a large sauce pan and cover with cold water. Bring the pot to a boil, then turn down the heat and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.Drain the potatoes and return them to the hot, empty pot. Add the butter, salt and pepper, and mash the potatoes with a potato masher until mostly smooth. Add desired mix-ins. Let sit until potato mixture is cool enough to handle.In a deep, heavy pot or a deep fryer, heat the oil for deep-frying to 350° F.Scooping out about 1 Tablespoon of the potato mixture at a time, roll the potato mixture into 2-inch balls.Set up a breading station with two shallow bowls and a plate: Beat the egg with 2 teaspoons of water in the first bowl, then put the panko breadcrumbs or dehydrated potato flakes in the second. Roll each ball first in the egg, then in the breadcrumbs or potato flakes; put the coated mashed potato balls on the plate. Repeat until all the mashed potato balls are coated.Drop several of the mashed potato balls at once into the hot oil. Fry until golden brown, about 30 seconds. Remove with a slotted spoon and place the mashed potato balls on a rack set over a baking sheet. Repeat until all the mashed potato balls are fried.Stick a lollipop stick or toothpick into each ball. Serve hot, with dipping sauce if desired (see below).Dipping sauce suggestions: for Greek Mashed Potato Pops, Greek yogurt mixed with lemon juice and dried dill; for Southwestern Mashed Potato Pops, ranch dressing; for Bacon Mashed Potato Pops, mayonnaise mixed with Dijon mustard.Time Saving Tip: *4 cups of dehydrated Idaho® potato flakes mixed with 2 cups boiling water can be substituted for the fresh mashed potatoes. Prepare according to package directions, then proceed with recipe as written.

Details

Prep time: 40 mins Cook time: 20 mins Total time: 1 hour Yield: approximately 3 dozen 2-inch pops

Potato skin potato chips

• 

What do you do with potato peels? Until yesterday, I threw mine away or, if I was feeling particularly motivated, buried them in the end of the garden where I half-heartedly maintain a "cheater's compost pile."

Never again.

Feeling frugal, I took yesterday's mountain of potato peelings, dried them off, tossed them in olive oil and sea salt, and stuck them in the oven.

And what did I get? Chips with fiber, flavor and all the health benefits of potato skins. Next time I'll sprinkle a little grated parmesan cheese on them before baking. Or maybe some smoked paprika. Or za'atar...or curry powder...or cumin...or chili powder...you get the idea.

Are you wondering why I had peeled so many potatoes? I'm working with the Idaho Potato Commission on some exciting new potato recipes for Hanukkah. And these recipes are tasty. How do I know? Let's just say there was a lot of eye-rolling in my house this weekend. The good kind.

Stay tuned. More potato recipes coming soon.

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Potato skin potato chips

by Erika Kerekes October-22-2012

Don't throw away potato peelings! Tossed with olive oil and salt and then roasted in a hot oven, strips of potato skin make fantastic, fiber-rich chips.

Ingredients

• 2 pounds Idaho russet potatoes
• 2 tsp olive oil
• 1/4 tsp sea salt (or to taste)

Instructions

Preheat the oven to 400 degrees.Using a vegetable peeler or a sharp paring knife, peel the potatoes. Reserve potato flesh for another use.Pat the potato peelings dry between two layers of paper towel. Scatter the potato peelings on a baking sheet. Add the olive oil and salt to the potato peelings and mix together with your hands.Slide the baking sheet into the oven and bake the potato skins until the skins are crisp and browned. The time will depend on how much flesh is left on the skins - if you used a knife, more flesh will be attached and the skins will take longer to cook. Figure about 10 minutes for skins peeled with a peeler and 15 minutes for skins peeled with a knife (but check to make sure they aren't burning).Serve immediately.

Details

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: approximately 4 cups