Pressed Potatoes

Here's s something you can do impress your family and friends... oh, and your taste buds, Serve them 'Pressed Potatoes'.

Here's what they look like... golden, delicious and crunchy packages of squished goodness!

So here's what you do... Boil some smallish potatoes, drain them and place them on a baking sheet.

Place another baking sheet on top.

Now press hard, real hard on all the parts of your sheet pan.

Now see what you've done???? You have squished or pressed your potatoes so that they become flat.

Add some delicious oil, canola or olive oil, and sprinkle all over the potatoes.

Sprinkle the tops with some parmesan cheese.

Bake in a hot 425 degree oven until the tops become golden brown and the cheese is crispy on top. About 20 minutes or so. These are fantastic to serve to a hungry crowd, nice alternative to mashed potatoes or just boiled potatoes. Crispy is better!!!

Delicious Quinoa- the miracle food

Here's the recipe I promised you. May I introduce you to the apricot quinoa salad!
Quinoa is one of the most nutritious grains you can eat. It’s a complete protein and high in calcium and iron.

This is a delicious version of the salad my colleague brought or our office pot luck... and it keeps on being replicated and the recipe requested everywhere it travels.

 Here's the recipe. Try it, I know you'll like it!

 Apricot Quinoa Salad

Salad Ingredients:

2 cups stock

1 cup quinoa

½ cup chopped snow peas

½ cup finely chopped red bell pepper

¼ finely chopped red onion

¼ cup raisins

¼ cup finely chopped dried apricots

¼ cup toasted slivered almonds

¼ cup chopped basil or parsley

Dressing Ingredients:

5 tsp raspberry vinegar

5 tsp orange juice concentrate

4 tsp honey

1 tbsp olive oil

½ tsp finely chopped garlic

Directions:

Bring the stock to a boil. Add the quinoa, cover and simmer over low heat for about 15 minutes. Remove from the heart and let sit for about 10 minutes fluff with a fork, let cool and place in a serving bowl.

Add the snow peas, red bell pepper, onions, raisins, apricots, almonds and basil.

Whisk together the dressing ingredients and pour over the quinoa mixture and stir to combine.

Makes 6 servings:

Calories per serving: 225

Protein 7g

Carbohydrates 38g

Fibre 4g

Fat 6g

Cucumber Melon Salad

Now here's the other delicious salad recipe I wanted to share with you. It's a combination of many recipes I have seen and put together with my favourite little fresh herb... CILANTRO!

I often feel sorry for the poor honeydew melon. No one really eats this green melon on a fruit plate, he's always the one left behind. Well, let me present to you a recipe which will showcase this green melon. The star of the show... it's so fresh and delicious, you are going to want to make this for your next new salad creation for sure.

Here are the bulk of the salad, honeydew melon, cucumber and shredded carrot slaw.

I chopped a whole honeydew melon and English cucumber into bite size pieces and placed them in a bowl with the carrot slaw.

For the dressing, I used some Asian flavours. In a separate bowl, I whisked together the juice of 2 limes, 2 Tbsp of canola oil, 1 Tbsp of sweet chili sauce, 1 tsp sugar, 1/2 tsp salt and and a big handful of chopped cilantro.

Pour the dressing over you cucumber, melon, carrot mixture and cool in the fridge for 30 minutes (or longer). It tastes so sweet, melony, tangy and fresh. I absolutely loved this salad, hope you do too!

Soupy Sunday- Best Broccoli Soup Ever!

May I present - bar none- the best soup that I have ever presented to you on the Soupy Sunday portion of my blog. Broccoli soup fit for Royalty!

I love broccoli soup with a bit of orange cheddar, and when I can make it at home from scratch, yum, and when it tastes like the best soup I have ever made... even better!

This recipe is actually an adaptation from the famous Food Network chef Emeril Lagasse. I believe what makes this soup super is the simmering of herbs and spices with the butter.

Broccoli and Cheese Soup

Ingredients

•           3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces

•           1 cup yellow onions or sliced leeks (white parts only, well rinsed)

•           1/2 teaspoon salt

•           1/4 teaspoon freshly ground white pepper

•           Pinch nutmeg

•           1/2 teaspoon minced garlic

•           1/2 teaspoon chopped fresh thyme leaves

•           3 tablespoons all-purpose flour

•           3 cups chicken stock or canned, low-sodium chicken broth

•           1 (16-ounce) package frozen broccoli, thawed and separated (I used a head of fresh broccoli)

•           1/2 cup heavy cream (I used milk)

•           1 1/4 cups shredded medium Cheddar (I used light cheddar)

Directions

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender.

Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.(omitted this step).

 

Now here's a little bonus, remember Emeril always going 'Bam' with the spices on all his food, well here is the secret recipe.

Emeril's ESSENCE Creole Seasoning (the BAM): 

•           2 1/2 tablespoons paprika

•           2 tablespoons salt

•           2 tablespoons garlic powder

•           1 tablespoon black pepper

•           1 tablespoon onion powder

•           1 tablespoon cayenne pepper

•           1 tablespoon dried oregano

•           1 tablespoon dried thyme

Combine all ingredients thoroughly. 

Yield: 2/3 cup

Even more things to bake with a 20 inch Zucchini- Part 2- Zucchini Banana Chocolate Chip Muffins

Now for Part 2 of the wonderful world of leftover shredded zucchini! I actually started shredding the zucchini for the loafs from the other day and had so much leftover, I had to make another healthy recipe. So here I present to you- Zucchini Banana Chocolate Chip Muffins.

Here's a real nice closeup of the ingredients- BEFORE.

 and delicious AFTER.  Now here's how to get there:

Skinny Zucchini Banana Chocolate Chip Muffins

(Adapted from http://www.ambitiouskitchen.com/2013/08/skinny-zucchini-banana-chocolate-chip-muffins-healthy-low-fat/)

Ingredients

    1 1/2 cups whole wheat pastry flour

    1 1/4 teaspoon baking powder

    1/2 teaspoon baking soda

    1 1/2 teaspoons ground cinnamon

    2 small to medium ripe bananas, mashed

    1 teaspoon melted coconut oil

    1/4 cup honey

    1 teaspoon vanilla

    2 egg whites

    1 cup shredded zucchini (about 1 medium zucchini)

    2 tablespoons unsweetened applesauce

    1/3 cup nonfat plain greek yogurt (I used Fage)

    1/2 cup mini or regular chocolate chips (I like mini)

Instructions

Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.

Squeeze shredded zucchini of excess water with a paper towel! This is an important step.

In medium bowl combine flour, baking powder, baking soda, and cinnamon; set aside.

In bowl of an electric mixer, add mashed banana, oil, honey, vanilla and eggs; mix until smooth. Add in zucchini, applesauce, and yogurt and beat again until well combined. Slowly mix in dry ingredients until just combined. Remember not to over mix the batter — we want moist muffins! Gently fold in 1/2 cup of chocolate chips.

Evenly divide batter into muffin cups. The batter will probably reach the top of each muffin liner, but that’s okay — we’re making big muffins! Alternatively you can reduce the size and bake 15 muffins. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean. Enjoy!-

Nutrition Information (makes 12 muffins)

Serving size: 1 muffin Calories: 153 Fat: 4.4g Carbohydrates: 27.2g Sugar: 12.6g Fiber: 3.0g Protein: 4.3g

So golden brown with flecks of green!

Ok, couldn't wait, these ware warm from the oven. These were totally awesome and delicious and very nutritious, low fat, high flavour treat!