Dirty mashed potatoes, mac and cheese, and roasted beets with ginger

This recipe is for dirty mashed potatoes, mac and cheese, and roasted beets with ginger. I didn't measure most of this so, I am going to give you rough estimates. I thought it was worth posting anyway because it came out really good.

Dirty mashed potatoes...

5 red potatoes
5 cloves garlic minced
1 or 2 jalapenos diced fine
1/2 a sweet onion diced small
cracked black pepper and salt to taste
white wine or almond milk

1. Wash potatoes, take out the eyes, do not remove skins and boil for about 25 minutes, until tender when poked with a fork.
2. When potatoes are done or almost done in a large pan get olive oil hot.
3. In oil or pot saute garlic, jalapenos and onion. Get onions kind of brown. Add salt and pepper.
4. Cut each potato into quarters and throw them into the pan with the onion, garlic and jalpenos with the skins on.
5. Saute and mash but not thoroughly mashed. Get potatoes kind of brown in the process.
6. Potato will stick to the pan and get brown that is okay. When everything is nice and brown deglaze the pan with white wine and scrape the bottom with a wooden spoon which will get the brown into the potatoes instead of on the pan and make them creamier as well as make them taste really good.  Just so you know you have to let them sit for a moment before you eat them other wise all you can taste is wine.
7. The other way to do this is add a little almond milk at the end and stir it in to make them creamier then  a add a little water and scrape the pan to get the brown up while the pan is still very hot.

This next one is an accident that came out surprisingly good. I was roasting beets and I meant to coat them with granulated garlic. I grabbed the ginger instead and had already covered a bunch before I realized what I had done. So I decided to just cover them all and add salt to see how it came out. The recipe is as follows...

ginger
salt
beets

1. Preheat oven to 400 degrees.
2. Peel and wash beets, cut into small cubes.
3. Coat in oil and sprinkle with dry ginger and salt.
4. Roast in oven for about 40 minutes until tender.

I don't remember which oil I used but probably it was olive.

The best part of this mac and cheese is that we made the pasta our selves. It is so easy I think I may never buy pasta again. The cheese sauce my daughter made. She did not measure it but I can give you a rough estimate.

The pasta

2 cups semolina flour
1/2 cup regular flour
1/4 tsp salt
1 cup water
1 TBSP olive oil

1. Combine both flours and salt.
2. Make a well, pour water and then olive oil into it.
3. Stir with a wooden spoon until it is a lump.
4. Turn out onto clean counter and knead for about 10 minutes until nice and smooth.
5. Rest under damp towel for about 1/2 an hour.
6. Divide into 3 or 4 lumps, roll out each lump until it is really thin. While you are doing this bring a large pot of water to boil with a dash of olive oil and salt in it.
7. Slice into strips with pizza slicer or knife or whatever you have lying around.
8. Boil for about 2 or 3 minutes. Drain and immediately coat lightly with olive oil.

The cheese sauce

3 TBSP Olive oil
2 1/2 TBSP flour
1 1/2 cup almond milk
1/3 bag Diaya cheddar
Salt and pepper

1. Put olive oil and flour in pan and start it bubbling.
2. Add almond milk get it a little bit hot.
3. Add cheddar and stir until it melts.
4. Salt and pepper to taste.

*you can use margarine with this if you want. I prefer olive oil for the taste plus, I think it is better for your health.