Saturday, January 5, 2013

Quick and Easy Potato Chips

I love chips and, currently being pregnant, am craving chips and French fries often. This recipe satisfies my cravings perfectly in a healthy way.

4 Red, purple, or golden potatoes
1 tbls olive oil
1 tsp kosher salt
Parchment Paper

1. In a medium mixing bowl, combine the olive oil and salt.
2. Thinly slice the potatoes and toss in the mixture.
3. Transfer the slices to a plate covered in parchment paper.
4. Microwave about 4 minutes, or until the potatoes are starting to golden.

Note: Parchment paper is a must. If you are in a pinch, wax paper can be used but will leave a residue on your plate and the potatoes may stick. Never use paper towels because the potatoes will definitely stick and then you will have little bits if paper towel stuck to your chips (trust me, I know from experience!).

Saturday, March 24, 2012

Red Wine Mashed Potatoes

Red potatoes
Red wine

1. Boil the potatoes until tender enough to mash. Drain the water.
2. Mash the potatoes, leaving chunks.
3. Mix in a healthy serving of garlic and about 1/2 a stick of butter for every 8 potatoes.
4. Add a dash of red wine around the pot. A sherry or Marsala would work a bit better, but any red is good. The potatoes should have a nice purple tinge to them now.
5. Serve warm.

Monday, March 12, 2012

Roasted Cumin Carrots

With Easter approaching, this would be a great side dish to add to your holiday meal.
Carrots with stem
Cumin powder
Garlic powder
Olive oil

1. Leaving the stems on the carrots, brush them lightly with olive oil.
2. Sprinkle lightly with both cumin powder and garlic powder.
3. Roast in the oven on 325 until carrots are beginning to brown in spots and are tender.

Sunday, February 26, 2012

Zucchini with Tomatoes


1. Cut the zucchini length-wise and place on a baking sheet.
2. Slice the tomato and set the slices on top of the meat of the zucchini.
3. Sprinkle with cheese and bake at 350 until the cheese is golden and the zucchini is tender (about 15 minutes).

Sunday, February 19, 2012

Chili-lime Corn

My aunt gave me this recipe. As an alternative to cooking on the stove or if you are in a hurry, you can put all of the ingredients into a microwave safe bowl and heat until hot. This makes a nice compliment to BBQ or basic chicken dishes.
Ingredients 1/2 package of frozen corn
1/4 tsp. garlic
1/4 tsp. Each of chili powder, paprika, and cumin
juice from 1 lime (or lemon)
1tbsp. Cilantro
Parmesan cheese (a light grating)
Optional 2 tbsp. butter
1. In a small sauce pan, mix all of the ingredients together.
2. Cook on low until corn is hot.

Strawberry Kiwi Fruit Salad

This recipe is written to serve 2 people. The quantities are easily adjusted for larger groups. I used a light ceasar vinaigrette, but most flavors of vinaigrette should work nicely as long as the flavor does not overpower the sweetness of the fruit.
2 cups spinach
5 strawberries
2 kiwi fruit
feta cheese

1. Slice the strawberries and kiwi fruit. Mix with the spinach.
2. When ready to eat, serve with feta cheese crumbled over the salad and your choice of dressings.

Asparagus with Water Chestnuts

These make a nice side for most chicken or pork meals as well as general steak meals. The water chestnuts add a nice crunchiness to the asparagus and there is a bit more flavor than plain, steamed asparagus has. As an option, you can add 1 teaspoon of butter during the cooking, but it really doesn't need it. This dish would make a nice side for a holiday meal.
2 tsp olive oil
1/4 cup red onion
1 (5 oz) can of water chestnuts, drained and sliced
1 bunch of asparagus
2 tsp balsamic vinegar

1. Heat the olive oil over medium high heat.
2. Saute the onion for 3-5 minutes, until beginning to golden (but not yet entirely browned).
3. Add the rest of the ingredients in order and cook, stirring occasionally, for another 10 minutes. The asparagus will develop a deep green color and should still be crunchy.