recipe

Cooking at Home - Hearty Mashed Potatoes

Cooking - Home Food Fish Vegetable Fruit Meat - iStocck

Makes:   6 servings 

Ingredients

  • 4 potatoes (baking, peeled and cut in chunks, about 2 pounds)
  • 1 can garbanzo beans (15 ounce, drained)
  • 3/4 cup milk, non-fat (or fortified soy milk)
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon garlic powder
  • black pepper (to taste)

Directions

1. Place the potatoes in a large sauce pan and cover with water. Bring to a boil over high heat then reduce to a simmer.

Cooking at Home - Cinnamon Oatmeal Pancakes

Cooking - Home Food Fish Vegetable Fruit Meat - iStocck

Makes:   10 Servings 

Use your whole grain oats to make pancakes that taste good and are good for you.

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 egg
  • 1 1/2 cups cooked oats
  • 1 1/2 cups evaporated milk
  • 1/4 cup water
  •   nonstick cooking spray

Directions

1. Mix flour, baking powder, salt, and cinnamon in a large bowl. 

CSU Extension’s New Food Preservation App Available for Download

PROMO 660 x 440 Cooking - Fresh Vegetable Assortment

With the help of Derek Stegelman, College of Health and Human Sciences assistant director of IT for application development; Edie McSherry, a Larimer County Extension agent; and a team of volunteers from across Colorado, the food preservation app was launched this spring. 

"Overall, CSU Extension has seen a rise in website viewers using mobile devices," said Shackelton. "But our online resources aren't mobile-responsive, so we wanted to incorporate our food preservation fact sheet information into the app to meet that need." 

Cooking at Home - Baked Potato Soup

Cooking - Home Food Fish Vegetable Fruit Meat - iStocck

Makes:   5 Servings 

The main ingredient is potato. For a heartier dish, add 2 cups diced cooked chicken or turkey ham.

Ingredients

2 tablespoons light buttery spread
1 small onion (chopped)
2 medium potatoes (baked, peeled and mashed)
3 cups prepared instant nonfat dry milk 
1 can low-sodium chicken broth (about 14.5 ounces)
1 cup reduced-fat cheddar cheese (shredded)
  salt and pepper (to taste)