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Stovetop Mashed Potatoes

August 15, 2016 by Housewife's Whimsy in Gluten Free, Recipes

IMG_20160604_194435038Alex had been asking me to make stovetop mashed potatoes for a while and I finally tracked down a recipe I liked the look of. This is a very simple recipe that you will love. I’ve chosen to use garlic powder and salt in the recipe to get a garlicky mashed potato. You can simply leave that out if you’re interested in a plainer mashed potato recipe.One unique part of this recipe is heating the potatoes again after mashing them. This will allow some of the excess water to cook off and the potatoes will be less mealy. I also prefer to leave the skins on the potatoes when I cook them because I love mashed potatoes with skins. If you don’t like those types you can simply skin the before you quarter them.[amd-yrecipe-recipe:219]

August 15, 2016 /Housewife's Whimsy
gluten free, mashed potato, potato, stovetop
Gluten Free, Recipes

Twice Baked Potatoes

March 21, 2016 by Housewife's Whimsy in Appetizers, Gluten Free, Recipes

IMG_20160228_184803762Baked potatoes are one of my absolute favorite foods. You can make them pretty much any way you like and they are still amazing. I only make this specific recipe on very special occasions since it has so much butter, sour cream and cream. But seriously, this is a fantastic recipe!This would make a great nontraditional dish for your Easter celebration. If you’re tired of the same old mashed potatoes this would be a way to spice up a dish you might be tired of having since you make it several times a year.The amount of milk called for in this recipe is just enough to soften the mixture up. If you add too much the potatoes will be runny and if you don’t add enough they will end up being pretty hard. It really just depends on your personal consistency preference. I typically put in more milk since I like my potatoes pretty soft and squishy. However, I know people who prefer the potato chunks so they would choose to put less milk in. Its really up to the cook. You can also use heavy cream instead of milk to give the recipe a fuller taste.[amd-yrecipe-recipe:183]

March 21, 2016 /Housewife's Whimsy
bacon, baked potato, potato
Appetizers, Gluten Free, Recipes

Easy Loaded Baked Potato

October 05, 2015 by Housewife's Whimsy in Gluten Free, Recipes

100_3739When I visited my sister in Texas I had the absolute BEST loaded baked potato. It was incredibly amazing and the first loaded baked potato I’d had in quite a while. I decided that I needed to do my best to replicate this at home. Since this recipe is entirely gluten free anyone can enjoy this too!You can make this with about any type of potato you like. Traditionally loaded baked potatoes are made with large russet potatoes but I didn’t have those on hand. You can see from the photos that I’ve made it with red potatoes this time around. I personally find there isn’t that much of a taste difference between the different types, so feel free to use whatever potato you enjoy the most!You will notice that I haven’t included specific amounts for the toppings. This is due to the fact each one of you prefers a different amount of toppings on your potato. I love to really load up my potato, but if you’re trying to cut back you might want to use slightly less toppings.  I prefer to use white pepper, since it has a slightly milder taste. However, Alex enjoys black pepper far more.  Use whatever your family prefers and you have on hand. [amd-yrecipe-recipe:112]Chopped Chives (optional)

October 05, 2015 /Housewife's Whimsy
gluten free, loaded baked potato, potato, side dish
Gluten Free, Recipes

How to: Sieve Potatoes

March 18, 2015 by Housewife's Whimsy in How To:, Recipes

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Some recipes call for you to rice or sieve potatoes. The result is a light fluffy potato that will incorporate well into any recipe. In order to rice potatoes you need to have special kitchen equipment. However in order to sieve potatoes you only need to have a fine mesh sieve, which most cooks already have available in their kitchen.Sieving potatoes it quite an easy task. It will however take quite a bit of wrist strength. Make sure that you leave time for the potatoes to cool if your recipe calls for it.

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Peel potatoes then cut into medium chunks.

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Put into a medium saucepan and cover with water. Put the lid on and boil for approximately 15 minutes or until they are fork soft.

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Drain the potatoes and mash them.

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Dry in the saucepan by putting over medium heat and stirring occasionally until the steam quits rising off the potatoes.

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Using the back of a wooden or bamboo spoon push the potatoes through a fine mesh sieve.  If your sieve is small like mine you will want to do it in small batches.

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March 18, 2015 /Housewife's Whimsy
potato, potatoes, rice potatoes, sieve potatoes
How To:, Recipes

Gluten Free White Cheddar Macaroni Pie

March 13, 2015 by Housewife's Whimsy in Gluten Free, Pies

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Every year I love making different pies for Pi Day (3.14). This year I wanted to do something a little different, we’ve been having a lot of sweets around out house lately so I decided to make a savory pie. I have this excellent little book “Savory Pies” by Greg Henry but I hadn’t had a chance yet to try out any of the recipes. The pies in this book are a little on the fancy side, calling for things that I don’t normally stock in my kitchen like, truffle oil and prosciutto.

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I changed the recipe to fit what I had laying around in the kitchen. I used some chunked ham that I had in my freezer. You can also use ham cut into ribbons and incorporate that instead. I used Gluten Free noodles to make this, but if you don’t need to eat GF just use a 16oz box of regular noodles.This is not your regular mac and cheese. Between the potato crust and the flavorful filling you have a unique take on both pie and macaroni. In my opinion the best part of the pie is the crunchy cheese layer that coats the top.


White Cheddar Macaroni Pie with Potato CrustFor the Crust:3 Cups Sieved Potatoes2 Tablespoons Unsalted Butter (melted)1 Chopped Green OnionSalt and White PepperFor the Filling:2 Cups Milk2 Cups White Cheddar Cheese (shredded)1 Cup Extra Sharp Cheddar Cheese (shredded)1 Cup Parmesan Cheese (shredded)¼ Teaspoon Red Pepper Flakes1/8 Teaspoon Ground NutmegSalt and White Pepper3 Eggs (beaten)12oz Gluten Free Pasta (prepared)1 Cup Ham (chunked or in ribbons)¼ Cup Shredded Parmesan and Cheddar (for sprinkling)

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To prepare the crust: preheat the oven to 375, and grease a 9” pie plate.

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Mix together the potatoes, green onion, melted butter, salt and white pepper. Press into the base of the  prepared pie plate and up the sides.Cook until the crust is uniformly brown, approximately 30 minutes.While the crust is cooking prepare the filling.Bring the milk to a boil in a medium saucepan.

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Once it is boiling remove from the heat and mix in the spices and cheese.Whisk until the mixture is smooth. If you need to, put the saucepan back over low heat until the sauce is smooth.Remove from the heat and let cool slightly.

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Whisk the cheese mixture into a large bowl with the beaten eggs.Add the noodles and stir until completely combined.

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Add the ham and stir until completely incorporated.

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Pour the filling into the prepared pie crust. Top with the extra shredded cheese.Bake for 45 minutes in a rimmed baking sheet until the top is browned. Remove from the oven and let sit for 15 minutes before serving.

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March 13, 2015 /Housewife's Whimsy
dinner, gluten free, macaroni, pi day, potato
Gluten Free, Pies

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