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. 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. Go ahead, take a shot of salad dressing. 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. Jamie's Home Cooking Skills. This is my take on a classic French recipe.
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. 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. Breaded Cucumbers. Rock n’ California Roll (recipe) 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). Portabella Mushroom Fajitas. Vegetarian Fajitas: Recipe for Portabella Mushroom Fajitas Healthy Eating, Main Dish, Mexican, Quick Meals, Vegetarian | 40 comments.
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. 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.