You say Potato I say Potahto!

It can't get any more humbling than the Potato.  It has to be the most versatile ingredient to cook with.  You can go from fluffy, pillow like Gnocchi to Crisp fried French Fries.  It is one of my all time go to sides and the possibilities are endless!

It always amazes me when people who are "watching their weight" pass on the potatoes.  Really? Not only are you missing out but I don't think they actually realize how low in calories the potato actually is.  The average medium sized potato is only 100 calories...its the topping and all the yummy goodness that we smother them in that can get the calorie count through the roof.  But in actuality, they are low in calories and the skin is very rich in nutrients!

Today, I have discovered the freshness, richness and one of a kind flavour from Earth Fresh.  Not only are they a Canadian Company but they are also USDA approved which makes all their products Organic.  Which for me usually isn't that big of a deal...except when it comes to any produce grown in the ground.

It can be hard to decide which potato to use for which dish....the types of potatoes range from purple to red to russett and on and on.  A lot of dishes can fail if you use the wrong potato.  Which is why I like what Earth Fresh has done for their consumers.  Their site provides a great "Spud Gauge" to help you determine which potato is best.  Their site is also conveniently packed with easy, fun and delicious recipes for you to try!  If its up to me, Im using Earth Fresh, and you will too once you taste the difference. 

Potato Galette

6 Large Earth Fresh Russet Potatoes
6 Sprigs of Thyme
1/4 cup Butter
1 Tablespoon of Canola Oil
Salt and Pepper to taste


~Preheat oven to 400 degrees
~Wash and dry your potatoes
~Using a mandolin, or sharp knife slice the potatoes thinly and set aside
~Chop the Butter into small pieces
~In a non stick pan, coat the bottom with the Oil a few pieces of butter
~Place a thin layer of potatoes on the bottom of the pan slightly overlapping them covering the bottom completely
~Season with salt and pepper
~Place another layer of potatoes and top with a sprinkle of thyme and few pieces of butter
~Continue to layer the potatoes and season each layer with salt and pepper
~Place the remaining pieces of butter on the top of your final layer
~Place in the oven at 400 degrees for 20-25 minutes
~Using a plate, flip the potato galette onto the plate and cut into wedges
~Serve each slice with a dollop of sour cream


This dish is a great addition to any family dinner.  Its easy, fun and reheats well!  Serve it with a few different toppings of choice...sour cream and chives, cajun spiced yogurt sauce or for the kids a bottle of Ketchup will do the trick!

 Here is the link to read more about Earth Fresh and their company and what they are doing to help you and the community! http://www.earthfreshfoods.com/about/


Natalie

Turkey Chili to the Rescue

No matter how few days are left before Spring, until the first tulip has risen I find it hard to say goodbye to winter foods.   I've talked about it in several posts; how the weather makes you feel like certain dishes.  There's very few of us that feel like starting up the BBQ and have a "grilling" day in the middle of Winter.

Chili is one of my all time favourite winter dishes.  Nothing like a hot bowl of chili, packed with beans, veggies and a few slices of fresh bread that will make you feel all fuzzy inside during the cold months.

The problem I find with a lot of the chili recipes Ive tried (of course before I came up with my own rendition) they are full of meat and beans...which I guess, according to the research I've done, thats actually what chili is all about.  Its just boring though...

So, as a mom, Im always looking for ways to add nutrition to the table...in the sneakiest ways.  What better way than with Chili?!  This recipe can be done on the stove or in a slow cooker.  Ive tried it both ways, and both turned out the same. If your not planning on watching the pot all day, the slow cooker will do it for you.  This recipe is loaded with meat and veggies and spices that you will love...and so will the kiddies!  I really recommend you try it...I think your going to love it!

1 package of ground turkey (or ground meat of your choice.  I prefer turkey, high protein and low fat)
1 can Mixed Beans
1/2 onion, diced
1/2 cup red pepper, diced
1/2 cup of fresh or frozen peas
3/4 cup carrots, diced
1/3 cup dried barley
2 cans pureed tomatoes
3 cups of chicken stock
1 Tablespoon of Turmeric
1 Tablespoon of Paprika
1/2 Tablespoon dried Oregano
Salt and Pepper to taste


~Turn on your slow cooker to Low (recipe will take 6-7 hrs-perfect if your heading to work and want dinner made when you get home) OR High (recipe will take 4-5 hrs)
~Remove your meat from the package and set on a plate
~Lightly season with Salt and Pepper and place at the bottom of the slow cooker
~Clean and chop all the veggies and place on top of the turkey (or meat you've chosen to use)
~Add the peas and the Spices
~Add the tomatoes and the Chicken Stock
~Mix well until the meat has broken up into pieces.  (Don't worry about the pieces being perfectly broken down, as the chili cooks the meat will break away on its own.)
~Mix in the barley
~Put the lid on and call it a day!


This chili recipe freezes very well and also makes the best next day Sloppy Joe's.  I like to throw a handful of fresh spinach overtop of mine.  Its slowly melts like butter into the delicious mix...and its the perfect way to add more greens to your dish!


Natalie 

Kale and Pomegranate Salad

I don't know about you but the biggest challenge is getting in my greens.  The same old Romaine Salad gets a bit boring after a while and there is really only so many ways to switch it up!


Kale is a superfood, so I wish I could add it to everything but it just isn't that easy sometimes.  Plus, the bunches of Kale at the stores are so abundant that theres always a little left that may not get put to good use.  This salad is quick, easy and the perfect way to "get in your greens!"


This dish may not be a favourite with the kids, but its sure to be a hit with the big kids!  My little ones have fun looking for the sweet bites of pomegranate seeds...we call it "looking for buried treasure"...believe it or not every once in a while they accidentally sneak in some green bits of this divine superfood!

2 Cups of roughly chopped Kale-Stems removed
1/2 cup cooked Quinoa 
1/3 cup Pomegranate 
2 Tablespoons of Sliced Almonds 


For the Dressing
3 Tablespoons of Olive Oil
1 1/2 Teaspoons of Red Wine Vinegar
Salt and Pepper to taste
1 Teaspoon of honey



~Roughly chop 2 cups of fresh Kale. Be sure to remove the stems and just keep the leaves.  The stems are very tough and although they can break down in a soup, this salad I wouldn't recommend using them
~Place 1 cup of water in a saucepan and add the quinoa. Cook until tender

To cook your Quinoa-you will need very little for this salad and will have some quinoa left over but it stays well in the fridge and makes and excellent addition to any soup.  Quinoa cooks the same ratio as rice, 1 cup grain to 2 cups liquid.  For this recipe I cook 1/2 cup of quinoa to 1 cup of water

~While the Quinoa is cooking, you can prepare the dressing
~In a small bowl, combine oil, vinegar, honey and salt and pepper.  Whisk until combined.
~In a large bowl, place your kale, pomegranate and almonds and stir in cooked Quinoa.  The quinoa will be warm, so it will slighty wilt the Kale making it soft and bright green in color!


This salad is a great make ahead! It lasts 3 days in the fridge so also makes a great snack and extra little something to pack in your lunch!  
You can substitute the nut for any nut of your choice.  For me, I feel like the Almonds are the best match but Ive also used Pine Nuts and Cashews.  


Natalie

Cinnamon Buns

In the cold of winter there are only a handful of snacks, treats and meals that are simply made for winter nights.  Like, for example, Hot Chocolate, Stews, Chili and my all time favourite winter treat...Cinnamon Buns.

Cinnamon is a fascinating spice.  Its been around since early 2000 BC when it was first found being imported to Egypt.  It is very high in antioxidants and in some studies has actually beaten out garlic as one of the top antioxidants.  It is an anti-inflammatory and has also been proven to lower heart disease and help to fight infection! SEE.....Cinnamon buns are healthy!!!

I know they sound complicated...and your thinking where the heck do you expect me to "find time" to make homemade cinnamon buns?  The truth is, they are pretty fool proof...at least this recipe is.   You won't be slaving in the kitchen all day, or have sweaty palms just thinking how badly your going to "mess this one up!"

This recipe is simple, easy and a great one to get the kids involved...Even your spouse!  There is just something so rewarding about knowing you made it from scratch!  The kids will be proud and its the perfect recipe to make on those cold winter nights...or even on a snow day!  Trying to entertain three kids all day in my house is beyond challenging...so I let them bake!

For the Dough:
1 1/2 teaspoons of active dry yeast
3/4 cup warm milk
1/2 cup sugar
1/3 cup butter
2 eggs
3 3/4 cups of all purpose flour

For the Filling:
1 cup packed brown sugar
4 tablespoons cinnamon
1/3 butter (softened-room temperature is perfect)

Cream Cheese Frosting:
7 tablespoons of butter, room temperature
1 1/2 cups of powdered sugar
1/4 cup cream cheese, room temperature
1 teaspoon of vanilla

~Warm the 3/4 cup of milk just until its just above body temperature. You can heat cold milk in the microwave for 40 seconds and it should be good to go!
~Add the yeast to the warm milk to dissolve
~Using the dough hook attachment on your mixer, add the butter, sugar, eggs and flour and mix until combined
~Add the warm milk and yeast mixture and blend to combine until dough comes together
~Oil up a large bowl and form the dough into a large ball and place it in the bowl
~Cover up the dough with a kitchen towel and let rise for 1 hour in a warm place (simply leave it on the counter near the stove)
~After your dough has risen, preheat the oven to 350 degrees
~On a lightly floured surface, roll out the dough until its approximately 14-16 inches long, by 10-12 inched wide
~Grease a baking sheet, or line it with parchment paper (you may need 2 baking sheets depending on how thin/thick you rolled the dough)
~In a bowl, combine the brown sugar, butter and cinnamon for the filling
~Spread the mixture evenly over the dough
~Gently, starting at the long end, start to roll the dough to form a log
~Once rolled, using a sharp knife, cut 1 and a 1/2 inch pieces and place them on the baking sheet about an inch apart
~Bake the rolls for 15-20 minutes until golden brown
~In a mixer, cream the butter with the cream cheese
~Add the icing sugar and the vanilla
~When the cinnamon buns are done, spread the icing overtop and ENJOY!

These cinnamon buns will make a perfect school safe treat for the kids lunches!
Warm them up and serve them with a scoop of Vanilla Ice Cream and you will be hoping for another snow day!

Enjoy!

Natalie

Roasted Chicken and Cheese Empanada

I've always been one to enjoy a recipe that takes all day to create....fresh bread, stews, cinnamon buns etc.  But the reality is, I am a working mother of three, and although it may appear (from all the pics I post) that we eat a long, thought out cooked meal everyday...the truth is...we don't!

Yes, I cook, and yes, I love to make everything from scratch but not everyday do I have hours and hours.  So, I've created these cute little empanada's which are easy, healthy and affordable! Oh, and the best thing, you can make them in less than 30 minutes!!

I have to say, whoever thought of the already cooked "whole roasted chicken" at the grocery stores is literally a genius.   Those bad boys can be turned into anything, I bet your tired of just pulling the meat off the bone and serving it with fries!

Im guilty of it...and proud of it at the same time! I can roast a chicken, trust me!  But when life is as crazy as it can be, sometimes I grab an already roasted bird!

This recipe is the perfect make ahead, its freezable, stores well in the fridge, makes great leftovers and perfect for eating in the car on the way to the next after school event!

2 Cups of roasted chicken, chopped into 1inch pieces
1 tablespoon of Cream Cheese
1/2 cup Monterey Jack or White Cheddar Cheese, shredded
1/4 cup Red Pepper, finely chopped
1/4 cup Onion, finely chopped
1/2 cup fresh Spinach, chopped
1 Teaspoon Cumin
1 Teaspoon Salt
Pinch of Pepper
1 tablespoon water
1 egg, whisked
1 Recipe of my double crust pie dough (see link below) OR 1 package of frozen Pie Dough *found at any local food store*
http://thebakerlylife.blogspot.ca/2015/11/is-it-crust-or-filling.html

~Preheat your oven to 375 degrees
~In a large bowl, combine first 9 ingredients and mix well
~Whisk the egg and set aside
~Place the tablespoon of water in a small dish and set aside
~On a floured surface, roll out your pie dough to about an 1/8 of an inch
~With a round cookie cutter, I use one that is approximately 3 inches in diameter,  cut circles out of the dough
~Take one circle at a time, and spoon one heaping tablespoon of the chicken mixture into the centre of the circle
~Wet your finger in the tablespoon of water and gently run it around the edge of the circle, all the way around.  Fold one side over until it meets the other and firmly press together. ~My kids like the crust, so sometimes I just place another cut out circle on top and seal the edges.  Use your fork to seal the edges, the same you would for a pie
~Place the empanada on a parchment lined baking dish and using a pastry brush, brush a little of the whisked egg on the top. This will give you a nice shiny and golden top to your empanada's
~Repeat until all your circles are filled and ready for baking
~Bake in the oven for 15 minutes, or until golden brown


This recipe is so versatile! You can use any melting cheese you wish, Mozzarella, Gouda or even Fontina.  If your kids aren't fans of the Spinach, you can leave it out if you wish.  If you feel you have too many before you bake them, simply place a few in a freezer bag and they will last in the freezer for 3 months.  If your cooking them from frozen next time, you will need to increase the cooking time to approximately 20-25 minutes.  They make the perfect grab and go snack and make great lunches for the kids!


Natalie