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POTATO CROQUETTES!

The weather has been very weird lately. Just when you think the nice weather has arrived, we get blasted with more winter! At least it feels like it. I find the cold weather makes me want to cook and eat comfort food.

Today, I thought I’d try something my Mom used to make, that I loved, Croquettes. I love anything potato and although I don’t eat them too often, today was a potato day!

My Moms’ version was potato, (cooked of course), put through a ricer and then parsley, garlic, egg and Parmesan cheese was added. She hand formed them into fat looking cigars, then rolled them in flour and were pan-fried in olive oil till golden brown!

I can still remember waiting patiently for her to put them on a plate so I could devour one, or two. They were so delicious and fluffy and almost fell apart if you didn’t handle them with respect!

Well, I tried the ricer, which I borrowed from a friend, but that didn’t work out! I guess I’m not ricer savvy, Hehe. So I ditched it and used a fork.

These are nowhere near the ones my Mother used to make, but they did turn out quite tasty!

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Hope you like them!

CHUNKY POTATO CROQUETTES

INGREDIENTS

1 med Sweet Potato
2 or 3 med reg Potato
2 med Eggs
1 large clove Garlic, chopped
Parsley, chopped
1/2 cup Goat Cheese, crumbled
Cayenne
Sea salt
Olive oil, for frying
METHOD
Boil potatoes and let cool.
Peel and place in a bowl.  With a fork chop up the Potatoes and mash most of it, leaving some small chunks.
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Add chopped Parsley, Garlic, Egg and crumbled Goat Cheese.  Mix well and season with Salt and Cayenne.
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With a large spoon, scoop out mixture in a long shape and pan fry on med, with a little olive oil, till golden brown on all sides, (few min).
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Delicious, straight out of the pan, or room temperature!
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Mangia!!
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MUSHROOM AND POTATO STIR FRY WITH TOMATO AND CILANTRO

This is part of the article,  The Health Benefits of Mushroom Consumption,  from my favourite Health Website  Mercola.com  about Mushrooms.   I love mushrooms but never realized how good they were for you.  I will definitely be eating more mushrooms!

By Dr. Mercola:
Mushrooms contain some of the most powerful natural medicines on the planet. About 100 species are being studied for their health-promoting benefits, and about a half-dozen really stand out for their ability to deliver a tremendous boost to your immune system.

Nine recently presented studies on mushrooms detail a wide variety of health benefits, including: improved weight management, improved nutrition, increased vitamin D levels, and improved immune system function.

One of the active medicinal compounds found in Cordyceps has been identified as a potential cancer drug. More recent studies suggest it also has potent anti-inflammatory characteristics that may be helpful for those suffering from: asthma, rheumatoid arthritis, renal failure, and stroke damage.

It’s important to eat ONLY organically grown mushrooms because they absorb and concentrate whatever they grow in. Mushrooms are known to concentrate heavy metals, as well as air and water pollutants, so healthy growing conditions is a critical factor.

Mushrooms that can help boost the nutrient content of your diet include: shiitake, reishi, cordyceps, turkey tail, and Himematsutake.

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It was a rainy day today, so besides going to my exercise class, I was bad and stayed in instead of going grocery shopping! I realized this at about 4:00 and suddenly freaked out! So off to the fridge I went to see what I had and what do you know! I had just bought some shiitake and King Oyster mushrooms to try after reading this article. Along with a few other things I had………

This is what I came up with!

MUSHROOM AND POTATO STIR FRY WITH TOMATO AND CILANTRO

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INGREDIENTS

3 med sized Organic potatoes
Mushrooms, chopped, as much as you want, what ever type
1 cup chopped Eggplant
1 cup Strained Tomatoes
Fresh Garlic
Fresh Cilantro, chopped
Olive Oil
Sea Salt
Cayenne

METHOD

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Chop up Mushrooms and sauté in a deep skillet on med until they start to sweat.
Lightly pour olive oil over the mushrooms, just enough to coat and continue to cook on med.

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Add chopped garlic, eggplant, stir together and continue cooking for a few min till the eggplant becomes soft.

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Add Tomato and seasoning to taste, stir well and cook until the tomato reduces and starts to caramelize.

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Add the potatoes stir together and cover. Continue to cook stirring every few minutes so the bottom doesn’t burn. It’s ready when you can easily pierce the potato.

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This is what it should look like.

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Sprinkle with chopped Cilantro and serve! If you don’t like Cilantro, you can use Parsley.  I like the Cilantro in this dish, but definitely adding some green, makes those taste buds pop!

Delicious room temperature too!

Mangia!

PAN FRIED PICKEREL WITH SPINACH AND SUNDRIED TOMATO LIME CHUTNEY

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I love Pickerel! I think its my favourite fresh water fish besides Rainbow Trout. It’s a beautiful white, mild, flaky fish, that’s almost meaty! You’ll want to pan fry this baby, doesn’t take long and is so delicious with the vegetable chutney I whipped up to complement it!

INGREDIENTS

Pickerel Filet(s)
Baby Spinach (about 4 handfuls, rinsed and drained)
1/2 med Onion, chopped
3 or 4 Sun dried Tomatoes, chopped
2 Limes
2 tbsp Unsalted Butter
1 tbsp Olive Oil
Sea Salt
Chili Flakes, optional

METHOD

You will need a skillet with a lid. Heat Butter and Olive Oil on med, add onion and Sun Dried Tomatoes and sauté for a couple of minutes. Add the juice of one lime, stir and add wet spinach. Cover till spinach is wilted, couple of minutes. Stir together and transfer on to a plate.

Season fish filet with sea salt and place in hot skillet on med heat. Add a bit more oil if needed. Cook on one side for 3-4 min or until fish becomes white and starts to flake. Flip carefully and brown the other side, few min. Sprinkle with Chili Flakes.

Plate and add the chutney. Squeeze some lime juice on the fish and get ready for a taste sensation!

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Enjoy!

SPICY PINEAPPLE SHRIMP ON A BED OF KALE

SPICY PINEAPPLE SHRIMP ON A BED OF KALE

INGREDIENTS

2 tbsp unsalted clarified butter
2 or 3 med cloves of garlic, crushed and chopped
1 cup fresh, ripe, pineapple, cubed
12 raw med shrimp, peeled, deveined
4 or 5 large Kale leaves, stems removed and coarsely chopped
Chili flakes (to taste)
Sea salt

Deep Skillet with lid:

Heat butter on med in Skillet
Add garlic and pineapple, sauté till pineapple gets soft about 3 min
Rinse shrimp, drain and add to mixture, sauté until pink on both sides
Season with sea salt and chili flakes
Rinse kale, shake off extra water and add to the top
Cover and let steam till kale is soft, about 4 min

Uncover, place kale on a dish and pour shrimp mixture on top.

Beautiful!

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NON-DAIRY MILKSHAKE

IMG_2392Everyone loves a good milkshake!   If you’re dairy free, this is can be very difficult to achieve a palatable drink.
I discovered this combination in one of my experimental modes.   Looking to get everything I needed for,  all around good nourishment and sustenance in a glass!
I believe I have perfected it!  The combination of Almond milk with coconut milk, I think, is really delicious!  You can even add a little Pure Vanilla Extract as well.  Yummy to drink all on its own!
This drink is very filling because if its high protein and natural essential fatty content.
My favourite fruit combo is Blueberry, Pineapple.
If you add Banana, you have to use a lot more liquid.
INGREDIENTS
3/4 cup Almond Milk
3/4 cup Coconut Milk
(I use this combination because it gives a creamy texture and taste!)
1 tbsp Chia seeds
1 tbsp Hemp seeds
1/2 cup mixed seeds and walnuts almonds,  soaked
(Sesame, Pumpkin, Sunflower, Walnuts, Almonds, all Raw and soaked for at least 2-3 hours)
*soaking releases the natural toxins and makes them more digestible!*
FLAVOUR OPTIONS
Strawberries
Papaya w some seeds (seeds kill parasites)
Mango
Blueberries
Pineapple
*Plain yogurt
METHOD
Add the liquid to your Vita-Mix or high-speed blender and add nuts and seeds.  Blend well!
Add fruit, to taste and blend.  Do not over blend!   If it gets too thick add more liquid to desired thickness.
Pour into a lovely glass and drink!
*makes 3 1/2 cups or more depending on what you use!  If you’re not sharing, pour excess into a glass right to the top, cover and refrigerate.  Drink within 12-24 hours.
ENJOY!

CABBAGE CHILI

This was my very first post, along with a smoothie recipe, but I don’t feel it gets much viewing because of my format then,  so, I have decided, since it’s so good, it deserves its own attention and it’s the perfect time of year for it!

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CABBAGE CHILI

INGREDIENTS

This dish is great with Brown Rice or Quinoa, on the side, or on its own!  Also, for a vegetarian version, leave out the beef and substitute with Mushrooms or not!

1 lb Lean Ground Meat (organic)
2 cups Cabbage, med chopped
2 med Leeks, chopped (whites only)
1 can Kidney Beans, rinsed well
2 cups Tomato puree
1/2 cup good White Wine, or water
2 tsp garlic powder or chopped fresh
Sea Salt (to taste)
Hot Chilies
Olive Oil

METHOD

In a deep skillet with a lid, brown meat on med heat and discard excess grease

Rinse chopped Leeks and add to meat

Stir together and add chopped Cabbage

Mix well and cook on med low till soft

Add Wine or Water and bring to boil on med high

Add Tomato puree, Kidney Beans, garlic, salt and Hot Chilies

Cover and turn heat to low

Simmer for about 30 min or until Cabbage is soft

Plate and drizzle with Olive Oil.

Adding the Olive Oil at the end, brings all the flavors out and enhances  your dish, as well as keeping the oil in a super healthy state!

Enjoy!

STRACIATELLA SOUP ” ANGIE STYLE”

Straciatella soup, has to be one of the most delicious and soothing soups!  Here’s just one idea on turning it into a meal!

I always use My Own Stock from scratch.

 

STRACIATELLA SOUP

INGREDIENTS

3 cups Chicken Broth

1 Chicken Breast  (raw and cut into small pieces OR use the chicken from the stock if you just made it)

1 Large cage free Organic Egg

Shredded Cheese, or Parmesan

1 Tbsp Oat Bran

1 Large Handful of  Organic Arugula, or Spinach

Red Chillies for heat

METHOD

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In a saucepan, bring stock to boil.  Add either the chicken from the stock, if you just made it or take a chicken breast, cut it into small pieces and add to stock, turn heat to med.   This, will be extra tasty!  Take care not to overcook because it will become rubbery!  A few minuets should do it.

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In a measuring cup, add egg and beat.  Add Oat Bran and mix. Pour into soft boiling broth.

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Stirring constantly and quickly till the egg has coagulated and looks like cheese!

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Add the Arugula or Spinach and Chillies and stir in.

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Ready to plate!

Add Shredded Cheese or Parmesan

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And Eat!!!

Enjoy!