Hello, everybody! The Fresh Pioneer is back and we tried a yummy dish I saw on facebook. It didn't turn out quite like the video but i was still tasty so I thought I'd share it here.
But first...
We found purslane! Mary shared a post on purslane a few months ago and I'd never really seen it around. Or so I thought. But after reading her post, I looked it up and realized that we have a Western version that's more of a succulent than a leafy green.
We had a Cub Scouts bike ride around a lake near us and while we were there we saw piles of it, so we had to bring some home to try. :) The Boy Scout troop leader was very impressed with our foraging skills and I told him it all came from a great cooking blog post. So, now there is a troop of Cub Scouts who know they can eat pig weed if they get lost (and here it's called pig weed, btw).
I saw a recipe on facebook that looked so delicious! Probably because it's fall and in fall my thoughts turn toward POTATOES.
Choppity chop with help from small people exercising good safety... Boil the potatoes half way. This is important. Don't overboil, like I did. We almost ended up with mashed potatoes, which was still good, but not like the recipe. While the potatoes are boiling (but not too much), mix one tsp garlic powder, one tsp salt, and one tsp paprika to 1/2 cup ranch dressing. I'm not a huge fan of prepared salad dressings, and even less if they're heated up, but I took a risk and decided to try it.
Anyway, drain the potatoes, toss with the mix, add two cups of sliced sausages (recipe called for bacon) and bake for 20 minutes.
Remove from the oven and add a cup of shredded cheese an a cup of chopped green onions. The recipe called for Pepper Jack but I added sharp cheddar. Let sit for five minutes as the cheese gets a little melty, and then serve.
My husband's plate. Everyone liked it a lot!
And one last picture of our ambitious hen who keeps laying double eggs. Overachiever!!
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