culinary creations for the best night of the week

Category: Veggies

Lazy Mashed Potatoes

These mashed potatoes are amazing. No gravy necessary! So often are we served bland mashed potatoes, and we’re forced to desperately save all the juices from whatever it is we’re eating, just to help liven up the potatoes! Well, not these bad boys. These are potatoes that can stand their own.

I call these “lazy” potatoes, because I leave the skins in for added taste and texture, and purposefully don’t mash them to runny oblivion. Having varying textures through this dish is what makes it so successful, as every bite bring a new potato taste explosion!

Ok, I admit.. I may be getting a little over excited about these potatoes. But really, you’ve got to try them.

Ingredients – Serves 2-4

2 large russet potatoes, cut into 1.5″ cubes (do not remove skin!)

1/4 cup butter

1/4 cup cream

2 garlic cloves, crushed and diced

2 green onions

 1 chicken bouillon cube

Instructions

Boil cubes potatoes for approx 20 minutes in a large pot, on high heat. Drain, and transfer to large bowl.

Combine butter and cream in a small heavy pot, and heat over low heat until warm. Stir in chicken bouillon cube until dissolved. Add cream mixture, garlic, and onions to potatoes, and mash roughly. The key here is to mash them enough to have a fairly creamy texture, while still having small chewy chunks of potato in the mix. This, along with the added texture and nutrients from the potato skins, make this dish unique and absolutely delicious!

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Raspberry Summer Salad

This is such a refreshing salad as a starter or as a meal on its own. This dressing uses fresh ingredients – no store bought jams or jellies like many other fruit vinaigrette recipes call for. The combination of sharp feta cheese, sweet onion, and tangy raspberry vinaigrette creates a beautiful mix of flavours and textures, sure to please even the toughest critic.

Ingredients

Raspberry Vinaigrette:

1/2 cup red wine vinegar

1/2 cup fresh or frozen raspberries

1/8 – 1/4 cup good quality olive oil (depends if you’re dieting this week or not..)

1.5 tsp white sugar

1 tsp dijon mustard

 

Salad:

1 bag spring/herb/spinach mix salad (or get creative and chose your own mix of fresh lettuce and herbs – dill tastes great in this salad as well)

1/2 small sweet onion, sliced very thin

1/4 cup chopped nuts (whatever you have on hand – I like to use almonds)

1/4 cup fresh raspberries

1/4 cup crumbled light feta cheese

Instructions

Raspberry Vinaigrette:

Mix all ingredients in a blender or food processor. Refrigerate at least 1 hour prior to serving to ensure the best possible flavour!

Salad:

Mix all salad ingredients in a large bowl. Toss with onions, nuts, and raspberries. Serve in individual bowls, and top with feta cheese.

(Note: The beauty of this salad recipe is that you can mix up the ingredients, and it’s nearly impossible to ruin it. Choose your favourite nuts and cheese to customize the salad to your tastes.)