Sunday, September 25, 2011

Breakfast Potatoes

My husband made these for breakfast the other day and they were delicious!  They are easily the best breakfast potatoes I have had. 

- 4-5 medium potatoes, diced
- 2 tbsp butter
- 1 green onion, sliced
- 6 pieces of Lilydale Turkey Bacon (or regular bacon), chopped
- 1/2 cup cheddar cheese, shredded


Boil potatoes in a medium saucepan until they are al dente (cooked, but firm), approximately 8-10 minutes.  Strain.

Preheat a frying pan over medium-high heat.  Melt butter and add onions and bacon to frying pan.  Add potatoes, and fry until golden brown, about 5-10 minutes.  Add cheese and fry for additional minute.


Sunday, September 18, 2011

Banana Bread

The addition of yogurt to the batter makes for a rich, moist banana bread. 

- 1/2 cup butter
- 1 cup raw sugar (or granulated)
- 2 large eggs
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mashed, ripe bananas
- 1/2 cup plain greek yogurt
- 2 tsp vanilla
- 3/4 cup chopped walnuts

Preheat oven to 350 degrees.  Butter a 9x3x5 inch loaf pan; set aside.  Cream butter and sugar until light and fluffy.  Add eggs, and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt.  Add to the butter mixture, and mix until just combined.  Add bananas, yogurt, and vanilla; mix to combine.  Stir in nuts, and pour into a prepared pan.

Bake until a cake tester inserted into the centre of the cake comes out clean, about 1 hour, 20 minutes.


Sunday, September 11, 2011

Kale Chips

I've always wanted to try kale chips, so when I saw bunches for sale at my local farmers market, I jumped at the chance to try it.   I wasn't really sure what to expect.  Generally when any type of leafy vegetable gets warm, it wilts.  I was pleasantly surprised when the kale did in fact crisp up in the oven almost immediately.  While these don't hold a candle to starch based chips, they were a good snack to fulfill my craving for something crunchy/salty.

- 1 bunch kale
- 1 tsp olive oil*
- sprinkle of course salt

* the olive oil amount depends entirely on how big your bunch of kale is.  I coat it as little as possible - just enough so it doesn't stick to the pan and so crisps up nicely. 


Preheat oven to 350 degrees.  Wash kale and pat dry.  Break kale leafs into bite sized pieces.  Toss with olive oil and salt, then spread kale out in a single layer onto a baking sheet (I like to line mine with parchment paper first but it's not necessary).

Bake in pre-heated oven for approximately 10-15 minutes until kale is crispy and edges are slightly brown.  I usually check it once about half way through and move around the pieces to ensure they cook evenly. 


Sunday, September 4, 2011

Carrot Soup

This is a great soup for fall.  It's has a rich, velvety texture you will be sure to enjoy.

- 1 tsp butter
- 1 tsp olive oil
- 4 large carrots, peeled and cut into disks
- 1 medium potato, peeled & diced
- 1/2 small sweet onion, minced
- 1 L of vegetable broth


Heat a frying pan over medium heat.  Melt butter and add olive oil into pan.  Add carrots, potato, and onion and cook about half through. Add vegetable broth and cook until carrots are soft.  Transfer soup into a blender and blend until smooth and creamy.

Serve with a swirl of cream and a sprig of fresh dill.


- Nutritional Info (1/4 recipe) -
Calories - 130   Fat - 5     Carbs - 6     Protein - 1    Fibre - 1
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