Potato gratin

SERVINGS:   TIME:

INGREDIENTS:

• 250g potatoes (about 2 small potatoes)
• salt and pepper, to taste
• 30g peeled and very thinly sliced onion
• 1/2 cup grated cheddar cheese, loosely packed
• 1/4 cup cream

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Lightly grease two 1-cup capacity ramekins. Cut 2 strips of baking paper approximately 3cm wide and long enough to extend along the base and up over the sides of each ramekin (used to lift gratin out). Place in ramekin. Line whole base with baking paper.
3. Peel potatoes and slice very thinly. Line one layer in each ramekin (about 1/4 potato). Season with salt and pepper.
4. Top with more slices with about 1/3 of the onion.
5. Divide the cheese into two equal portions. Use one portion to layer throughout and the other portion to sprinkle over the top.
6. Drizzle cream over the gratins.
7. Cover each ramekin with greaseproof paper and bake for about 55 minutes, or until potato is tender and cheese is golden.
8. Run a sharp knife around the inside of each ramekin to loosen and lift, using the baking paper strip handles, onto a warm serving plate. Gently pull base baking paper out from under the gratins.

NOTES:

SOURCE: Exclusively Food

Feta sun-dried tomato turkey burger sliders

SERVINGS: 12  TIME:

INGREDIENTS:

• 2 tbsp extra virgin olive oil
• 1 lb ground turkey
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, jarred in olive oil
• 2 1/2 cup fresh baby spinach leaves, chopped
• pinch of kosher salt, fresh cracked pepper, and garlic salt with parsley
• sun-dried tomato mayo
• 1 cup mayo
• 2 tbsp sun-dried tomatoes, packed in olive oil, drained
•  baby hamburger buns or dinner rolls, warmed

DIRECTIONS:

1. Heat oil in a large skillet over medium heat.
2. Place turkey, feta, sun dried tomato, 1/2 cup spinach, and seasonings into a mixing bowl. Mix until just combined.
3. Form 1/4 cup little patties and place onto a cookie sheet. 
4. Place batches in hot skillet, cooking for 3-4 minutes per side or until golden brown and cooked through.
5. Place mayo and tomato into a bowl; mix to combine.
6. Spread over insides of warm rolls.
7. Layer bottom roll with spinach and the patties. 
8. Close with top roll.

RECIPE & IMAGE SOURCE: pick-palate.com

Goat cheese stuffed mushrooms

SERVINGS: 24 pcs   TIME:

INGREDIENTS:

• Olive oil, for baking sheet
• 3 slices white sandwich bread
• 1 small garlic clove, coarsely chopped
• 1 log (5 ounces) soft goat cheese, crumbled
• 1/2 cup fresh parsley leaves
• 1/4 teaspoon red-pepper flakes
• Coarse salt
• 2 packages (10 ounces each) white button mushrooms, stems removed
• 4 large strips of cooked bacon

DIRECTIONS:

1. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
2. In a food processor, pulse bread, bacon, and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
3. Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

NOTES:

RECIPE & IMAGE SOURCE: marthastewart.com

Artichoke dip

SERVINGS:   TIME:

INGREDIENTS:

• 1 cup mozzarella cheese, grated
• 1 cup parmesan cheese, grated
• 2/3 cup sour cream
• 1/2 cup mayo
• 1 large clove of garlic, minced
  
• 1 (14 oz) can artichoke hearts in water, drained and chopped
• 1 tbs lemon juice 
• 1/2 cup chopped tomatoes

DIRECTIONS:

1. Preheat oven to 400 degrees
   Combine all ingredients and place in a shallow 9x9 casserole dish
   
2. Add chopped tomatoes on top of mixture 
3. Bake about 20-30 minutes, or until bubbly and slightly browned
4. Serve with chips, veggies, pitas, etc

NOTES:

• Optional add-ons:
• 3 tbs chopped bottled jalapenos, drained
• 1/2 frozen package of spinach, thawed drained.  Or 2 cups fresh Spinach, chopped.

RECIPE & IMAGE SOURCE: zupas.com

Crunchy chicken cannon balls

SERVINGS: 56 meatballs   TIME: 25 minutes

INGREDIENTS:

• 1 cup 1% cottage cheese
• 1 egg
• 2 tsp mild curry paste or powder
• 1/3 cup seasoned breadcrumbs
• 500g extra lean ground chicken
• 3 cups corn flakes
• sauce, to dip

DIRECTIONS:

1. In a large bowl, stir together cottage cheese, egg, curry paste, and breadcrumbs. Add chicken and mix together, combining evenly.
2. Using a small ice cream scoop or tablespoon, roll chicken mixture into balls and set aside on a large plate or baking sheet.
3. Place corn flakes in a large resealable bag and seal. Crush to make fine crumbs. Pour crumbs into a shallow dish. Roll chicken balls into mixture until coated evenly and return to plate/baking sheet.
4. Place coated chicken balls on parchment paper lined baking sheet and bake in 425F oven for about 13 minutes or until no longer pink inside.
5. Serve with dipping sauce. 

NOTES:

• On the pan: In a large nonstick skillet, heat 1/2 cup of canola oil over medium-high heat. Cook chicken balls in batches turning often, for about 6 minutes or until light golden and no longer pink inside. Remove to paper towel lined plate to drain any excess oil.
• bake/fry ahead of time and freeze for up to 2 weeks (or refrigerator: 1 day) and reheat in oven until hot. 
• chicken balls come out crispier if fried.
• curry flavour is more pronounced when baked.

SOURCE: Longo's magazine

Pizza Potato Skin Luge

 SERVINGS: 8 potato halves   TIME: 40 min to nuke; 1h30m to bake

INGREDIENTS:

• 4 large baking potatoes, scrubbed
• 1 cup shredded cheese
• Pizza version
•  ½ cup pizza sauce
• 2 oz sliced pepperoni (about 24 small slices)
• ½ cup sliced mushrooms 
• Classic version
• 2 tbsp butter, melted
• 6 strips bacon, cooked and crumbled
• 1 green onion, thinly sliced

DIRECTIONS:

1. Prick potatoes all over with a fork. Place in a 400°F oven for about 1 hour or until tender. Alternatively, microwave on high for about 10 minutes.
2. Let potatoes cool slightly until they're easy enough to handle. Cut each potato in half and scoop out some of the potato, leaving about 1/2 inch wall all around. Reserve the scooped potato for another use. 
3. Place the potato halves onto parchment paper lined baking sheet.
4. Pizza topping: spread each potato with pizza sauce and top with pepperoni and mushrooms and sprinkle cheese on top. Classic topping: drizzle butter, top with bacon and sprinkle cheese.
5. Place baking sheet in 400°F oven for about 20 minutes or until golden and crisp. For classic potatoes, sprinkle with green onions.

NOTES:

• Optional: a variety of favourite pizza toppings. For the classic potato, try sour cream as well.

SOURCE: Longo's magazine

Braised Tofu

Servings: 4   Time: 25 minutes

Ingredients:

• 1 block firm tofu, cubed
• 1 cup vegetable stock
• 1 cup water
• 3 tbsp soy sauce
• 1½ tbsp honey
• 1 garlic clove, crushed
• ½ white onion, finely chopped
• 1 green chili, seeded and sliced
• 1 red chili, seeded and sliced
• 2 baby bok choy, sliced 
• 1 cup bean sprouts
• 1 tbsp Korean chili powder
• Sesame seeds, to garnish

Directions:

1. Cut the tofu into 1cm cubes and place in a pan. add 1 cup cold water and the stock
2. Stir in the honey, garlic, and soy sauce, then bring to a boil. Cover and let boil for 5 minutes.
3. Add onion, chilies, bok choy, bean sprouts, and chili powder. Reduce heat and simmer, uncovered, for a further 10 minutes, until the liquid has reduced to a small amount of sauce.
4. Transfer to a dish and garnish with sesame seeds.

Egg salad sandwich

SERVINGS: 8   TIME: 25-30 minutes

INGREDIENTS:

• 8 eggs
• 6 tablespoons mayo
• 1½ teaspoon Dijon
• cucumber, chopped
• 1 sweet apple, finely sliced
• salt and pepper

DIRECTIONS:

1. Hard boil the eggs.
2. Let them cool, peel and coarsely chop.
3. Place them in a bowl and add mayo, mustard, and cucumber.
4. Mix well and taste with salt and pepper. Top with apple slices.
5. Serve on white bread.

NOTES:

• Cucumbers - use as much or little as desired
• Apples - serve unused slices on dish, accompanying the sandwich
• To hard boil eggs, place cold eggs in a single layer in a saucepan. Fill so eggs are covered with at least 1 inch of cold water. Bring water to boil over high heat and once it reaches boiling point, immediately cover pan and turn off the stove. Do not remove the lid! Let eggs stand in the water, covered, for 18-20 minutes. Remove immediately when time is up, drain, and run in cold water.

ADAPTED FROM: Sweet Paul