French Fries: The No-Guilt Version. There’s nothing like a french fried potato. The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes.
Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like. Step 10: Place the potatoes into your preheated oven for 20 minutes. Step 11: Flip and continue to bake for 5-10 minutes. And then, voila… Healthy French Fries Enjoy!
Greek Orzo Pasta Salad. If you saw Ole’s Greek burger post, you may have been left wondering what kind of summer salad you’d pair that with. (I know you were.) It’s not like a regular, ol’ creamy coleslaw would do the trick there. And something about putting tzatziki sauce on your burger doesn’t scream potato salad. It screams pasta salad, naturally. THIS pasta salad. Or something.I was thinking the other day that this would have really looked nice with halved cherry tomatoes and, while sweeter, they would have complimented the salty feta. Now, you may ask yourself why thinly slice the peppers and the onions instead of dicing them like everything else? And some of my favorite cheese. Add the kalamata olives in there too. For the dressing we’re looking at equal parts extra virgin olive oil and red wine vinegar. Joining the party will be oregano, basil, salt and pepper.
Now, your pasta should be close to cool by now. Add your dressing and give it a stir. Go ahead, take a shot of salad dressing. | DesignHER Momma. I got my first taste of this salad dressing when a dear friend brought it over with a meal she had made for my crew right after Nola was born. From the moment the heavenly concoction hit my lips, I wanted to drink it right out of it’s re-purposed glass bottle. Since asking begging her for the recipe, I’ve probably made it weekly. And I make it for everyone I know. If I love you, I will bring you this dressing. It’s been proven. I’ve made it for her, and for her, and I think her too. So it’s time. What you will need: 2-3 garlic cloves, grated. 1/2 tsp. dry mustard 1/2 tsp. ground pepper 1 tsp. sea salt 1/2 lemon, squeezed (I use this squeezer 2 tablespoons tarragon wine vinegar 1/2 cup olive oil Freshly grated Parmesan cheese Mash the salt n’ peppa!
Then, whisk in the tarragon white wine vinegar, lemon and oil: Take a good ole’ shot of the heavenly mixture (go state!) And store it in a salad dressing shaker , in your refrigerator for up to 2 weeks. You guys, I’ve just given you a gift. Comments. Jamie's Home Cooking Skills. This is my take on a classic French recipe. It's a great dish; once it's assembled you just leave it in the oven while you get on with other jobs. serves 4 to 6 Ingredients • 800g potatoes • 400g medium onions • 3 cloves of garlic • a small bunch of fresh flat-leaf parsley • olive oil • sea salt and freshly ground black pepper • 1 chicken or vegetable stock cube, preferably organic • 2 knobs of butter To prepare your potatoes • Preheat your oven to 200°C/400°F/gas 6 • Peel and finely slice the potatoes • Peel, halve and finely slice the onions and garlic • Pick and finely chop the parsley leaves, discard the stalks • Pour a couple of lugs of olive oil into a large, hot pan with the garlic, parsley and onions • Slowly fry for 10 minutes, or until the onions are soft and lightly golden • Take off the heat and add a good pinch of salt and pepper • Mix the stock cube with 850ml of boiling water To assemble, cook and serve your potatoes.
Parmesan Mashed Cauliflower. Don’t let anyone fool you, mashed cauliflower on its own always tastes a bit wet and cabbagey. And gritty. I understand why people make it, I do. It’s mock mashed potatoes… faux-tatoes for a fraction of the calories. Cauliflower is super healthy, low calorie, and can be pretty darn delicious as a side, cozied up next to meatloaf, or tucked under stroganoff.
But it doesn’t have that same silkiness, that same smooth fluffiness that a mashed potato does. In an effort to make something light and lovely texture-wise, I combined the two. Here’s how they’re made: Parmesan Mashed Cauliflower serves 4 1 head cauliflower, cut into florets, trimmed of as much of the stems as possible 1 large russet potato, peeled and cut into 1″ cubes 1/4 cup full-fat sour cream 3 tablespoons grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Fill a large pot with about an inch and a half of water. Tagged as: cauliflower, healthy, light, low calorie, mashed, potatoes, side dish. Crispy Potato Roast Recipe. Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. There are a few things that get my mood up during weather like this: 1) My Dog (always) 2) Frequent Fro-Yo and Hawaiian Ice trips with the boyfriend 3) This Roasted Onion Dip.
Remember when you were a kid and sleepovers were still the best thing ever? If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards! Xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 1 tablespoon light brown sugar 3 garlic cloves, minced 1 cup nonfat Greek yogurt 1/2 cup sour cream 1/2 teaspoon cumin.
Breaded Cucumbers. Rock n’ California Roll (recipe) | Average Betty. Click for printer-friendly version! Serving California Rolls at your next party is sure to make it ROCK! Ingredients for Rock n’ California Rolls: 1 cup Jasmine white rice (or sushi rice, of course) 2 tsp rice wine vinegar 1 tsp sugar 8-10 avocado slices 12 cucumber sticks from seeded, peeled cucumber 1 tbs mayonnaise 3/4 cup shredded “crab” meat 4 sheets nori (seaweed paper) sesame seeds soy sauce & wasabi for serving Let’s ROCK!!! Rinse rice and prepare with 1 1/2 cups water, rice wine vinegar and sugar. On a bamboo mat, place a piece of plastic wrap and the seaweed (nori).
With wet hands, press rice onto one side of the nori. Sprinkle sesame seeds on the rice side and flip it over. Lay a row of cucumber sticks (3). Lay a row of Hass avocado (2-3). Evenly distribute crab mixture on top of cucumber and avocado. Slice into six or eight bite-sized pieces and serve with wasabi and soy sauce. For a real show stopper, serve with a Saketini.
Link to the Rock n’ California Roll video. Portabella Mushroom Fajitas. Vegetarian Fajitas: Recipe for Portabella Mushroom Fajitas Healthy Eating, Main Dish, Mexican, Quick Meals, Vegetarian | 40 comments It’s been our tradition for a while now to eat a vegetarian meal at least once a week. I’ve been wanting to test out a vegetarian fajitas recipe for a while and finally got around to it. Fatjitas are so fast to whip up, but they’re even faster in this vegetarian version of a classic Mexican favorite. Eating vegetarian once in a while helps me increase my vegetable intake and it’s pretty simple to dream up vegetarian version of some of my favorite recipes, such as here with these tasty Vegetarian Fajitas, using a few of these simple guidelines. How to Vegetarian-ize a Main Dish “Almost” Vegetarian Many recipes, such as these fajitas, are so close to vegetarian already that you simply have to make a small change, such as substituting a vegetable based broth for a meat broth.
Try Tofu, Eggs, or Cheese in Lieu of Meats Add Extra Vegetables Don’t Forget Flavor Bulk Up. Creamed mushrooms on chive butter toast. My husband’s people — that would be The Russians, if you’ve been following along at home — really like their caviar. It’s rare that a signature spread of zakuski doesn’t include at least one form of gem-colored eggs by the thousands, usually served with sour cream and small crepes. Me, I’m a troglodyte; I’m unable to appreciate such fine things in life, and generally breeze right past the caviar to spear a potato with my fork. But it doesn’t mean I don’t like a little fancy something-something now and then; I just want it to suggest caviar but not actually being it (or, ahem, costing it). So when Melissa Clark called this mushroom preparation giving them “the caviar treatment” in an article eons ago, I was both excited, because I do love me some mushrooms, and dubious — dubious enough that it took me over two years to make it.
And that, my friends, was a terrible waste of time. Creamed Mushrooms on Chive Butter Toast Adapted from Melissa Clark, New York Times, 5/16/07. In the Kitchen with a Southern Sushi Chef » Blog Archive » Brown Sushi Rice – A Wholesome Alternative. One of the most popular healthy lifestyle suggestions is to make a switch from refined carbs to healthier whole grains. From standard pasta to whole wheat pasta. From white bread to whole wheat bread. And from white rice to brown rice. These changes are often simple and interchangeable, requiring little modifications to achieve desired results. When substituting short grain brown rice for the traditional short grain white rice in sushi applications, the conversion requires a bit more than swapping the rice.
But with a little know how, the results can be quite tasty. 1. 2. 3. 4. Brown Sushi Rice 1 cup short grain brown rice 3 cups water Dressing 1/2 cup plain, unseasoned rice vinegar 1/4 cup raw honey 1/2 TBSP sea salt In a medium sized bowl, run cold water over rice and swish gently before draining. While rice is steaming, whisk rice vinegar, honey and salt in a non metal bowl until mixed well. Dampen a wooden cutting board or bowl. Makes 2 1/2 cups rice. Scallion Cheese Puffs. Makes about 18 1 cup water 5 extra large eggs 1/2 cup unsalted butter 1 cups gruyere cheese shredded 1/2 cup scallions- sliced thin- white and light green part 1 cup unbleached flour, sifted 1 t kosher salt shredded gruyere for topping Preheat oven to 425 degrees .
Stir in 4 eggs one at a time, making sure the first egg is fully incorporated before adding the next. Line a shallow baking sheet with parchment paper or a Silpat liner . Beat the remaining egg with a teaspoon of water in a small bowl. Bake for about 20 minutes on center rack,until the gougeres are puffed and golden brown- they should sound hollow when tapped. Back to home.