Thursday, December 31, 2009

Oven Roasted Yukon Potato Wedges

Start to Finish: 55 minutes

2 pounds Yukon gold potatoes, cut into wedges
3 sprigs of fresh thyme
zest of 1 lemon
1 teaspoon of paprika
salt and pepper to taste
olive oil

1. Preheat oven to 375 degrees F.
2. In a large roasting pan toss potatoes in olive oil. Add thyme, lemon zest and paprika. Season with sea salt and cracked black pepper. Roast for 40 to 45 minutes or until potatoes are golden and tender. Toss occasionally to prevent potatoes from sticking. Remove from the oven and serve hot.

Servings: 4

Notes: I have to say I love potato wedges so I was excited to find this recipe that actually works and is very good! We make fries a lot and now I can make potato wedges with out bags of potatoes.

Variations: Really you can use any flavoring instead of or in addition to paprika. Our favorites are lemon pepper, Montreal steak, and mesquite barbecue. Yum!

Estimated Price: $2.00

Source: Food Network Canada
Nutrition Facts per serving: 275 cal., 7.2 g total fat (1 g sat. fat), 171 mg sodium, 48.8 g carbo., 5.5 g fiber, 5.8 g pro. Daily Values: 7% vit. A, 38% vit. C, 5% calcium, 20% iron

Avocado Corn Guacamole

Start to Finish: 15 minutes

2 ripe avocados, peeled and pitted
1 cup fresh or frozen corn kernels
1 jalapeno pepper, stem and seeds removed, minced
The juice of half a lime
A big handful of fresh cilantro, chopped
1 small onion, peeled and minced
Salt and pepper to taste

1. Put minced onion into a sieve and rinse under cold water. This is a traditional Mexican way of removing some of the pungency from the raw onion. Drain well.
2. Mash avocados in a bowl and stir in the corn, jalapeno, lime juice, cilantro and onion. Mix well and season with salt and pepper.
3. Serve with corn chips.
4. Note: Yields approximately two cups.

Servings: 6-8

Notes: I really like this. After making it the first time I made it three other times in the next two weeks. Guacamole is good anyway, but I liked the addition of corn and lime to it.

Variations: I like guacamole after it has been chilled. Also, when making this dip for some friends visiting they said black beans would be a good addition to it. I have not tried that, but it is a suggestion.

Estimated Price: $5.00

Source: Food Network Canada
Nutrition Facts per serving: 102 cal., 7.6 g total fat (1.1 g sat. fat), 42 mg sodium, 9.1 g carbo.,4.1 g fiber, 1.8 g pro. Daily Values: 3% vit. A, 14% vit. C, 1% calcium, 2% iron

Sunday, December 27, 2009

Mini White Chocolate Raspberry Cheesecakes

Start to Finish: 45 minutes

5 ounces (150g) butter cookies, or shortbread (about 40 cookies)
1/4 cup melted butter
1 1/2 packages (375g) cream cheese, cut into cubes
1/3 cup sugar
2 eggs
1 teaspoon vanilla
2 ounces (60g) good quality white chocolate, melted
1/2 pint blackberries or raspberries

1.Preheat oven to 375 degrees F.
2.In bowl of food processor pulse cookies till fine. Add melted butter and pulse to combine. Place 1 heaping tablespoon of cookie crumbs in each mini cheesecake tin and tap down with a small spoon. Refrigerate until ready to use.
1.Beat cream cheese until smooth; gradually beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in vanilla and white chocolate.
2.Ladle a small amount of the cream cheese mixture in each tin and place a berry in the centre. Top with remaining mixture filling to the top.
3.Bake for 15-18 minutes or until puffed and set.
4.Let cool on a rack for 20 minutes and remove from tin. Let cool completely on a tray (centers will cave in slightly.) Refrigerate for at least an hour before serving.
5.Garnish with fresh berries.

Servings: 12

Notes: Can you really go wrong with cheesecake?

Variations: Use any fruit beside raspberries on the top.

Estimated Price: $9.00

Source: Food Network Canada
Nutrition Facts per serving: 195 cal., 12.4 g total fat (6.5 g sat. fat), 56 mg chol., 121 mg sodium, 19 g carbo., 0.9 g fiber, 2.6 g pro. Daily Values: 6% vit. A, 6% vit. C, 3% calcium, 4% iron