Potato Crisps

Potato Crisps
 
Ingredients:

potatoes
olive oil
salt & pepper


Directions:

Pre-heat the oven to 400 degrees.  Line a cookie sheet with some aluminum foil  Peel and slice the potatoes about 1/8th of an inch thick.  Pour the olive oil in a small bowl and brush on the aluminum foil so there is thin coating covering the entire sheet.  Place the sliced potatoes side by side – without overlapping.  Brush more olive oil on top of the potatoes.  Sprinkle generously with salt and pepper.  Bake in the oven until they turn brown and crisp – around 10-15 minutes.  Keep checking them to make sure they don’t get too brown.  Remove from the oven, and serve!

Curly Kale, Rice & Beans

Curly Kale, Rice & Beans 

Ingredients:

3 tbsp of sunflower oil
2  cups shredded curly kale
1 small red capsicum diced
1 red onion diced
1 can washed & drained borlotti beans
1 tbsp green pepper corns
salt to taste
about 1 tbsp of lemon juice


Directions:

1) Wash and soak the rice in cold water for a while, boil the hot water for cooking. Cook the rice in boiling water with salt, for about 10 minutes or until done. Once cooked drain the excess water and keep aside until ready to be used.

2) Wash and chop all the vegetables, heat a large wok on high and add the oil. Place the onions and capsicum and saute for a few minutes. Once they become transuclent add the rice, curly kale and green pepper corns. Mix well and cook for a further 10 minutes, add the salt to taste and the lemon juice and you are ready to serve, enjoy it warm.

Variations:
I think that this recipe would work with pasta also, and if you like it to be a little bit saucy then you can add either coconut milk or chopped tomatoes. Instead of the green pepper corns you can use either whole black pepper corns or chopped green chillies.

Parmesan Coated Sweet Potato Fries

Parmesan Coated Sweet Potato Fries
 
Ingredients:

1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
2 large egg whites
1 1/3 cups grated Parmesan cheese
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise


Directions:

Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.

In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.

Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.

Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.

Serves 4

Baked Sweet Potato Fries with Honey-Lime Dip

Baked Sweet Potato Fries with Honey-Lime Dip

Ingredients:

1 lb peeled sweet potatoes cut into 1/4" match-sticks

2 T extra virgin olive oil

1/2 t cumin

1/2 t oregano

1/2 t coriander

1 t kosher salt

1 t parsley

1/8 tsp black pepper

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Directions:

Preheat oven to 425 degrees.  In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper. 

Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil.  Use hands to toss until all pieces are well coated.  Sprinkle seasoning mixture on top and toss again with hands to coat. 

Arrange sweet potatoes in a single layer so that pieces are not touching each other.  Place pan in oven and bake for 15 minutes.  Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp.  Remove pan from oven and cool 5 minutes.  Serve immediately.

Honey-Lime Dip

6oz container plain, low-fat yogurt

1 T mayo (low cal is fine)

1/2 T honey

1 Tbs fresh lime juice

1/4 t cumin

1/8 t oregano

1 t parsley

1/2 t onion powder

1/2 t kosher salt

Mix all ingredients until combined.  Chill until ready to use.

Sweet Potato Fries with Basil Salt and Garlic Mayonnaise

Sweet Potato Fries with Basil Salt and Garlic Mayonnaise


Ingredients:


5 sweet potatoes, cut into about 1 by 5-inch "fries"
3 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice


Directions:

Preheat the oven to 400 degrees F.
Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.

When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.

Stuffed Bleu Cheese Potatoes

Stuffed Bleu Cheese Potatoes

Ingredients:

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese


Directions:

1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.


Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato

bake an additional 3-5 minutes or until cheese is melted and bubbly

Now sit back and soak in all of the compliments!

Avocado Fries

Avocado Fries

Ingredients:

Canola oil for frying
1/4  cup  flour
About 1/4 tsp. kosher salt
2  large eggs, beaten to blend
1 1/4  cups  panko (Japanese bread crumbs)
2  firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

 

Directions:

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.

Grilled Corn with Chili Lime Butter

Grilled Corn with Chili Lime Butter

Ingredients:

8 ears corn, unhusked
1/2 cup butter, softened
2 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon grated lime rind
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
2 tablespoon chopped cilantro
Salt to taste


Directions:

Blend butter, lime juice, chili powder, lime rind, cumin, garlic powder, and cilantro and salt to taste. Pack it into a small crock or bowl; chill. Use on grilled corn.
Heat grill to medium hot. Peel off the excess husk (leaving the cob with 4 or 4 layers of husk still intact) and yank off the silk. Place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken, about 20 minutes. Peel away husk and serve with Cilantro Lime Butter.
Yields 8 servings

Rice Balls

Rice Balls

Rice balls #1

Ingredients:

2-3 large Shitaki mushrooms chopped, about 1C

1/2 carrot finely chopped, about 1/4C

1t garlic finely chopped

1t ginger finely chopped

1T chicken stock

salt, pepper, sesame seeds, sesame oil(1/2t) to season

1t olive oil

2C cooked rice, heated

Directions:

Saute carrots, garlic and ginger in oil over medium heat until soft, adding chicken stock to soften the carrot. Season with salt, pepper, sesame seeds, and sesame oil. 

Mix with rice in a bowl and shape them into balls about the size of golf ball.

Serve in room temperature.

Rice balls #2

Ingredients:

4 strips of bacon

1/3C chopped green onion

salt, pepper, sesame seeds, sesame oil (1/4t) to season

2C cooked rice, heated

Directions:

Fry the bacon and chop into small chunks.

Saute the green onion with a tiny bit of bacon grease until they are slightly wilted. 5 seconds.

In a mixing bowl combine bacon, green onions, and rice. 

Season with salt, pepper, sesame seeds, and sesame oil. 

Shape them into small balls. Serve in the room temperature.

Tip: Serve with Korean chili bean paste and lettuce if you wish.

       Cover the balls with slightly damp towel to keep them from drying out. 

serves 3-4 as lunch or crowds as snack

Stuffed Onions

Grilled Stuffed Onions

Ingredients: 

6 onions
handful of mushrooms
1 garlic clove
7 oz ground beef
stale white bread
1 tbsp sweet chili sauce
1/3 cup grated cheese
4 cups chicken broth
flat parsley
1 tsp salt
pepper
nutmeg


Directions: 

Preheat your oven to 400F.
Season the meat with 1 tsp salt, a good pinch of black pepper, some freshly grated nutmeg and 1 heaping tbsp sweet chili sauce. Knead it well.

Cut off the top, peel the onion and cut a small slice off the bottom so the onions won’t tumble over.

Grab a spoon, stick it between two layers of onion, really dig it in there and just follow the curves with your spoon. That way you’ll loosen the layers a bit making it easier to scoop them out. You can also use a small knife or even an apple corer. Just make sure you’re left with at least 1/3 inch of onion layer.

Give the onion you just scooped out a rough chop. We’ll use about 1/3 to 1/2 of it. Wash a handful of mushrooms. Remove the stem, thinly slice them and cut the slices in half. Grate a medium-sized garlic clove and crumble up a stale white bun/bread slice. Grab a good hand of flatleaf parsley, then wash and finely chop it. You can also use celery leaves.

Put your meat in a skillet and cook until brown. Drain the fat.

Use the fat that was still inside the skillet to cook the onions. After about 4 minutes you can add your garlic and mushrooms. Cook until the mushrooms lose their whiteness. Now simply add a good handful of chopped parsley, put the meat back in and sprinkle the breadcrumbs in as well. Stir to combine.

Turn off the heat and also get 1/3 cup of cheese in there. I’ve used a spicy Gouda cheese, but a sharp cheddar would be great as well.

Place your onions in a roasting tin or regular oven dish. Spoon in the meat mix. Now pour in chicken or beef broth until the onions are 1/3 to 1/2 covered in liquid. Loosely cover the tin with aluminum foil and pop in a preheated oven for about 1 hour.

Lower your oven to 350F, take the onions out, drizzle a little broth all over them, spoon out a little of the chicken broth (if it hasn’t vaporized by now) and put it back in the oven, uncovered, for about 20 to 30 minutes. Until the onion and topping is golden brown.

When they’re done just sprinkle some coarsely chopped parsley on top and serve with warm, crispy bread topped with a little garlic and herb butter.

Zucchini Pizza

 Zucchini Pizza

Ingredients:

1 zucchini, finely grated

4 eggs

1 medium tomato, sliced thin

8 or so small basil leaves

2 Tbs. fresh parmesan, grated

fresh ground pepper

dash of salt

Directions:

Preheat broiler and place rack 12 inches from heat.  Beat eggs in a bowl and set aside.  Heat a skillet on stove over medium heat.  Spray with cooking spray and saute zucchini until tender (2 minutes).  Pour in beaten eggs and cook, without stirring, until eggs are mostly set (3 minutes).  Arrange tomato and basil on top.  Sprinkle with salt and pepper.  Then sprinkle with parmesan.  Place skillet in oven under broiler until eggs are go

Oven Roasted Squash with Cream and Brown Sugar

Oven Roasted Squash with Cream and Brown Sugar

Ingredients:

Enough squash to fill a 9x13 pan
1 cup cream
Brown sugar
Salt

Directions:

Fill 9 x 13 pan with pieces of squash.  Pour the cream over the squash.  Sprinkle with brown sugar to your liking.  Sprinkle lightly with salt.  Cover and bake at 350 degrees for 40 minutes (or 375 for 30 minutes if you are in a hurry).  For tender squash, keep covered the entire time.  If you would like a little bit of crispness to the top, then uncover for the last 15-20 minutes (this is what I do most of the time).  Either way, bake until the flesh of squash is tender when pierced with a fork.  Drizzle more of the creamy mixture from the bottom of the pan onto the squash before serving if desired.

Parmesan Zucchini or Summer Squash

Parmesan Zucchini or Summer Squash

Ingredients:

2-3 zucchini and/or summer squash

Butter

Garlic salt

Parmesan cheese

Freshly ground pepper

Directions:

Preheat oven to 425. Cut zucchini/summer squash in thin slices and arrange half evenly in baking dish. Place thin slices of butter on top (to taste... I used ~1.5-2 tbsp total). Sprinkle generously with garlic salt, Parmesan cheese, and pepper. Layer the rest of the zucchini and squash and repeat. Cover with foil and bake for 15-20 minutes (until center of zucchini/squash is becoming clear). Uncover and bake 5 more minutes.

Roasted Root Vegetables

Roasted Root Vegetables 

Ingredients:

2 tablespoons olive oil
2 to 3 cloves garlic, minced
salt and pepper to taste
1 pound medium-sized potatoes
1 pound sweet potatoes
4 to 6 carrots
1/2 medium-sized red onion


Directions:

Preheat oven to 400°. Peel vegetables and chop into 1-inch cubes, or bite size pieces for the carrots. In a medium bowl, toss chopped vegetables with olive oil and garlic. Drizzle in more oil if everything did not get coated. Spread vegetables in a single layer on a baking sheet and sprinkle liberally with salt and pepper. Place pan in the oven and roast for 40 minutes, stirring after the first 20 minutes. Serve immediately. Alter any ingredients to your taste. You can use this same olive oil + garlic + s & p method for any assortment of veggies, or try spicing things up by adding some red wine vinegar or fresh herbs to the mix too.

Butternut Squash with Coconut Milk Rice

 Butternut Squash with Coconut Milk Rice

Ingredients:

 2 stalks fresh lemongrass, finely chopped
¼ tsp thyme
1 medium-sized butternut squash, peeled and cubed
1 cup yellow onions, finely chopped
1 cup cooked black beans (boil dry beans an hour in advance)
1 cup Basmati rice (or any short-grained), rinsed
1 cup fresh coconut milk
1¼ cup water (or vegetable broth)
1 lime, zest and juiced
Salt and pepper


Directions:

1. Bring coconut milk and water to boil in a medium sized pot.
2. At boiling point, add rice to the pot and lower down the heat to a simmer. Cover the pot
3. While the rice cooks, heat up a deep bottomed pan and a tsp of olive oil. Do keep an eye on the rice from time to time :)
4. Saute onion and lemongrass until onion is translucent, not brown
5. Add butternut squash pieces and thyme. Cover the pan to let the squash soften for about 10 minutes
6. Check on rice, it should absorb most of the liquid by now. Leave the cover slightly ajar
7. Once squash pieces are tender, add black beans, salt and pepper to taste
8. Rice should also be ready by now with nice plump and moist grains. If it's still too wet, let it simmer for a while more
9. Scope rice to the pan and give it a good stir to mix well. And serve!

Artichoke Parmesan Sourdough Stuffing

Artichoke Parmesan Sourdough Stuffing

Ingredients:

1 pound mushrooms, cleaned, ends trimmed and sliced or chopped
1 tablespoon butter
2 onions (3/4 lb total), chopped
1 cup diced celery
2 tablespoons minced garlic
2-2 1/2 cups chicken broth
1 loaf (1 lb) sourdough bread, cut into 1/2 inch cubes
2 jars (6 oz each) marinated artichoke hearts, drained and chopped
1 C freshly grated parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp dried
salt and freshly ground black pepper
1 large egg, lightly beaten.

*If desired, first toast chopped bread in a 400 degree oven until lightly toasted, about 10 minutes.

Directions:

In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are tender and lightly browned, about 10 minutes. Pour into a large bowl. Add a bit of broth to pan (a few tablespoons) and stir to scrape up browned bits. Add to bowl.

Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste.  Add beaten egg and mix into stuffing.

Preheat oven to 325° to 350° (meaning the temperature is flexible if it's going in the oven at the same time as other things.  If it's going in alone, bake at 350).  Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole pan. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

Serves 12, makes approx. 10 cups

Roasted Red Pepper Grilled Cheese Sandwiches

Roasted Red Pepper Grilled Cheese Sandwiches

Ingredients:

2 tablespoons roasted red pepper pesto
2 tablespoons goat cheese (room temperature)
2 slices bread (lightly toasted)
1 tablespoon butter (room temperature)

Directions:

1. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

Roasted Red Pepper Pesto

Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

Ingredients:

• 12 large sweet potatoes
• 3/4 cup (11/2 sticks) unsalted butter, at room temperature
• 3/4 cup light brown sugar
• 3/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup toasted pecan pieces
• 1 cup miniature marshmallows

Directions:

Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Spicy Southwest Coleslaw

Spicy Southwest Coleslaw

Ingredients:

3 c shredded cabbage
1 carrot, shredded
1 onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded/diced
1 tbsp chopped fresh cilantro
1/2 c canola oil
2 tbsp apple cider vinegar
1 tbsp sugar
1 tsp cayenne pepper
salt & pepper to taste

Directions:

Combine cabbage, carrot, onion, red pepper, jalapeno & cilantro. Whisk together oil, vinegar, sugar, cayenne pepper, salt & pepper. Pour over vegetable mixture & toss to combine. Cover & refrigerate for at least 1 hr.

Serve on Cilantro Citrus Chicken!

Roasted Red Potato Salad

Roasted Red Potato Salad
 
Ingredients:

13 small red potatoes, diced
Rosemary
Olive Oil

½ cup Mayonnaise
½ cup Milk
1-2 Tbsp Dijon Mustard
Pepper
Salt

Directions:

Dice red potatoes.  Using your fingers, pull off the rosemary leaves by sliding and pinching your fingers down the sprig.  Chop the rosemary leaves.  Add the diced potatoes to a baking dish.  Sprinkle with salt and pepper and some of the chopped rosemary.  (You’ll need more rosemary for the sauce.)  Drizzle some olive oil over the top.  Toss in the baking dish.  Roast the potatoes at 400 for 25-35 minutes, or until softened.   (Larger pieces of potatoes will take longer to cook.)  In a small bowl, add the mayonnaise, milk, Dijon mustard, salt, and pepper.  Whisk and then add the remaining rosemary leaves.  Mix in the rosemary.  Pour the sauce over the roasted potatoes.  Toss the sauce with the potatoes.  Serve Roasted Red Potato Salad warm…or chill for at least 2 hours and serve cold.