Just last week we were buried in snow. Yesterday, we were sunny and in the 60’s! All that snow is gone, as I knew it would be. But, I know it will come back. I don’t really dislike the snow. Its the cold I don’t like. The only thing about the snow I don’t really like is the road conditions. When I was a kid I loved the snow – and we would have lots of it! More than we have now days. I remember in the Blizzard of ’77 we were only about 2 miles from home and actually couldn’t go any further! My dad and uncle came to pick us up on snowmobiles! I feel a lot of nostalgia as I get older and I miss the days of being young and carefree. If we, as children, only knew that life was much harder as an adult, we wouldn’t wish it away so easily!
One memory that gives me comfort in some odd way is Christmas eve when I was mabye 13 years old. We always went to visit my dad’s parents on Christmas eve. Many of my cousins would be there and there would be all kinds of goodies to munch on. This particular Christmas eve I remember being outside waiting for my parents and the snow was falling. I remember standing there reveling in the falling snow and how beautiful it was. Something about that moment gives me peace. To this day, I am happy when I see it snowing on Christmas eve. Once Christmas is over however, the snow can go away! But it never does.
I found a new recipe for comfort food this week. It is for Caramelized Onion Mashed Potatoes. I was looking for a potato dish that was different and came across this one in one of my older Light & Tasty magazines. We had it tonight with a venison meatloaf and butternut squash. These tasty creamy potatoes will have you feeling all cozy in no time at all!
1 tablespoon canola oil
2 large onions, thinly sliced
1 teaspoon salt, divided
1-1/2 pounds medium red potatoes, quartered
3 garlic cloves, peeled and halved
1/3 cup reduced-fat sour cream
3 tablespoons fat free milk
1/4 teaspoon pepper
1 tablespoon butter, melted
1/2 cup shredded reduced fat cheddar cheese
2 bacon strips, cooked and crumbled
Heat oil in a large non-stick skillet over medium heat; add onions and 1/2 teaspoon salt. Cook and stir 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to pan).
Place potatoes and garlic in large saucepan; cover with water. Bring to boil. Reduce heat; cover and simmer for 18-22 minutes or until tender.
Drain potatoes; place in large bowl and mash. Add the sour cream, milk, pepper, and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.
One serving is 2/3 cup. For my weight watcher points counter friends, this is 4 points. (200 calories, 9 grams fat, 3 grams fiber)