Potatoes are a staple in an everyday diet for me; mashed, baked, grilled, whatever the case they are always delicious. The problem with potatoes, as with most other delicious food, is that they aren’t the best for you.

Trying to find an equal substitute is also difficult, for me it’s similar to trying to replace meat with tofu, it just isn’t going to work. If you agree with me, then you might have a hard time believing that cauliflower actually does the trick.

A seemingly bland vegetable with a very different texture, I wasn’t sure how it originally was going to work, but the outcome was well worth taking the risk.

Ingredients: 

• 1 head of cauliflower
• 1 tablespoon of cream cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon of minced garlic
• 1/2 teaspoon of salt
• 5 or so dashes of pepper
• Chives for garnish

Directions:

This dish is very similar to mashed potatoes, and is smooth and creamy like the real thing! The only difference is that it comes carb free, so you don’t have to worry about having seconds and thirds. These skinny mashed potatoes also go well with everything, from chicken to salmon to steak. It’s a perfect addition to any meal.

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This is a recipe geared towards the broke college student, when you need something that’s cheap, delicious, easy with lots of leftovers, just turn this way. However, it is something everyone can enjoy! An interesting spin on your typical chili recipe, this uses white beans only! I used a crock pot for this recipe, but you can use a large pot on low heat, and it will work just fine.

Ingredients:

• 4 chicken breasts
• 4 cans of white kidney beans
• 2 cups shredded cheese (Monterey jack or cheddar works best)
• 1 large can of salsa

Directions: 

1. Place chicken in crock pot (or pot on stove), turn heat on low.
2. Cover chicken with kidney beans, cheese, and salsa and stir.
3. Cook for six hours on high, stirring every once in awhile.
4. Take out chicken, and cut into pieces, then place back into the chili and cook for another 10 minutes.
5. Serve and enjoy!

This recipe works especially well with students who are pressed for time. While six hours of waiting may seem daunting, there is very minimal preparation to making it. I suggest throwing the ingredients in when you wake up or before class, that way when you get home tired and possibly cranky, you will have a delicious bowl of chili waiting for you.

If you are looking to make this recipe a little bit healthier, you could potentially add any vegetables you desire, as with most things I cook, there are no strict rules. Also, trust me when I say you do not need to salt this dish; it will be plenty flavorful without. This will serve approximately four to five people, depending on how hungry everyone is.

If you are looking for something to serve with this, any type of salad would go well with it, and keeping a bowl of corn chips nearby would not hurt either.

As previously stated, everyone can enjoy this meal. However, it is a plus for those in a rush and on a budget.

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Going to a party can be stressful; what do you wear, will you know other people there, and most importantly, what should you bring to eat? Trying to find a suitable hors d’oeuvres that will be enjoyed by everyone and is a change-up from the usual sausage rolls or cheese platters can be a challenge.

Homemade guacamole provides a nice change that is delicious and healthy! According to Avocado.org, one avocado has 20 essential vitamins, and they help your body absorb fat-soluble nutrients. To top it off, they have also been linked with a healthy diet to help one steer clear of cardiovascular disease. So, go ahead, whip up this yummy dip, grab your whole wheat chips, and tell your friends you are helping save their lives.

Ingredients:

• 4 avocados
• 1/4 cup red onion
• 1/4 cup red pepper
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chopped cilantro

Directions:

1. Peel avocados and take out pit
2. In a bowl, mash the avocados together and add the lemon juice
3. Thinly dice the peppers and red onion, and add them
4. Add salt and pepper for taste
5. Place cilantro on top

The measurements provided can be adjusted. If you really enjoy onions, then go ahead, get a little crazy and add some more. If you are planning on skipping some of the items, that is fine as well, but I suggest keeping the lemon juice, as it not only adds flavor, but it actually keeps the avocado from turning brown.

There are, however, many people who find guacamole unappetizing. Whether it be the color, taste, or the mushy texture of avocados, they are just not for everyone. So, if you fall into the category of people who do not enjoy guacamole, but are still looking for a healthy alternative, then turn to homemade salsa. A similar concept, making salsa requires little ingredients and little preparation time.

Ingredients:

• 2 medium tomatoes
• 1 cup onions
• 1 lime
• 2 tbsp cilantro
• 1/2 green green chili peppers
• 4 garlic cloves
• Salt and pepper to taste

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Wintery nights spent snuggled up at home call for the ultimate in comfort food – and what can be more comforting than a creamy, cheesy Savoyarde Tartiflette? Straight from the French region of Haute-Savoie (where dairy products are no laughing matter), this delicious casserole of potatoes, bacon and Reblochon cheese ticks all the right boxes – unless of course you’re starting a diet.

Yes, granted, runny cheese and salty meat loaded with carbohydrates and full-fat cream isn’t the healthiest thing in the world, but let’s face it, sometimes, it’s just so worth it.

3 medium waxy potatoes
1 onion, sliced
150g pancetta, cut into 1cm lardons
100g Reblochon cheese, cut into cubes (leave the rind on as this gives the dish a nice crispy crust)
100ml double cream
Salt and pepper

Serves 2

1. Peel and slice the potatoes into thick slices – about 1cm. Boil until tender.

2. Heat some oil in a saucepan and add the onion. Fry until soft, add the bacon, and continue to fry until the onion becomes lightly browned.

3. Preheat the grill to its highest setting. Layer the sliced potatoes and onion and bacon mixture in a suitable heatproof dish (if making for a special occasion this also works well in individual casserole dishes). Place the cubes of Reblochon amongst the potatoes and bacon so that everything is more or less evenly distributed.

4. Drizzle with cream and season with salt (not too much as the bacon is already salty) and pepper.

5. Grill for about 5 minutes, until the cheese is bubbling and brown on top. Serve with a green salad (or another similar vegetable) and a tart dressing. Bon appétit!

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Grammy, a 70-year-old Italian woman from New Jersey, makes the best meatballs and gravy that you will ever eat. For those of you who don’t know, gravy refers to a very thick, red sauce for spaghetti. By the time it is done, the concoction is so thick and delicious, starches aren’t necessary to enjoy the meal… all you need is a spoon.

The following recipe is how Grammy dictated it to me, as her mother did to her. The recipe is a family tradition that has been passed down, made every Sunday, here now for all to enjoy. However, there are secrets to the sauce. Don’t be discouraged if it doesn’t come out perfectly the first time. Some of Grammy’s secrets: the longer it cooks, the tastier it will be; use fresh basil; and use a lot of garlic.

Meatballs:

• 1 pound of ground beef, pork, and veal (meatloaf mixture)
• 1 egg
• handful of grated romano cheese
• half a handful of parsley
• 6 cloves of garlic, choppedn (more or less, according to taste)
• 1/2-3/4 cups of bread crumbs
• salt
• pepper

In a large mixing bowl, combine all ingredients. Roll them and transfer them to a well-oiled pan. Fry them in a frying pan until dark and crispy. If you make more than a pound of meat, bake in oven at 375 until well browned.

Jersey gravy (spaghetti sauce):

• 2 or 3 cloves of garlic
• medium onion, sliced thinly
• 2 cans of San Marzano whole Italian tomatoes, squeezed
• 1 can of tomato purée
• Tablespoon of basil
• Sprinkle of oregano
• 1 bay leaf
• Salt
• Pepper

Put oil in a heavy pan, and sauté onion until transluscent. Add and sautéd garlic. Add the squeezed tomatoes and tomato purée and seasonings, and cook for at least 3 hours, on simmer. Add meatballs or any other meat (and scrapings from pan to the pot). You could also use any other meat including: pork, chicken and braciole.

This should serve 2 to 4 people.

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Entering into the winter season, for those of us in need of a warm, homey meal once a day to keep our spirits up, the British tradition of ‘pie’ is a comfort food, perfect for the winter months.

The fish pie is a very traditional dish along the lines of shepherd’s pie, usually consisting of white fish like cod or haddock, prawns, and boiled eggs, all covered in a white sauce and topped with smooth, mashed potatoes. It is baked in the oven and served with peas.

This is a classic recipe, and you can add eggs during the assembly. Simply cut three boiled eggs into wedges and sprinkle them on top along with the prawns. Some find the idea of whipping up the white sauce a daunting challenge, but in my experience it is surprisingly simple as long as you follow the steps.

Ingredients:

• 1kg potato, cut into large chunks
• 150g butter
• 750ml milk
• 2 shallots, sliced
• 1 leek, sliced
• 2 garlic cloves, sliced
• 700g skinless white fish
• 2 bay leaves
• 1/2 onion, quartered
• 60g plain flour
• small bunch parsley, chopped
• 100g prawns, cooked and peeled
• salt and pepper to season

Directions:

Heat the oven to 180C/fan 160C. Cook the potatoes until tender, about 20 minutes, then drain and mash with half the butter and a splash of milk. Season.

Gently sweat the shallots and leek in a knob of butter until soft, then add garlic and cook for a couple of minutes. Set aside.

Meanwhile, bring the milk to a weak simmer in a large frying pan – when you see the first bubbles, add the fish, onion, and bay leaves, then cover and cook for 6-8 minutes. Lift the fish out onto a plate, and strain the milk into a jug.

Melt the remaining butter in a pan, stir in flour for 1 minute over a medium heat. Take off the heat, pour in a little poaching milk, then stir until mixed. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to a boil, then simmer for 5 minutes, stirring continuously, until it coats the back of a spoon. Remove from the heat, season with salt and pepper, then mix in the parsley.

Flake the fish into a pie dish, sprinkle with prawns, and then the shallots and leek before pouring on the sauce and spooning on the mash, making sure it reaches the sides. Rough up the top with a fork and bake for 20-30 minutes until golden and crisp.

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Vegetarian Baked Ziti is one of my favorite dishes to make. It is a delicious and filling pasta dish that goes well with cheese and garlic biscuits. Vegetarian Baked Ziti replaces real meat with soy imitation meat and uses vegetarian cheese that contains no rennet or animal enzymes.

I use Boca ground crumbles, which can be found at most grocery stores. Whole Foods’ 365 brand cheese specifies that it is vegetarian, unlike most cheese brands, even if they contain no animal enzymes or rennet. It is a great alternative to the original, non-vegetarian version.

The ingredients needed for this recipe are:

• 1 pound of dry ziti pasta
• 1 onion, chopped
• 1 pound of Boca ground crumbles (or other brand of fake meat soy crumbles)
• 2 jars of spaghetti sauce (26 oz.)
• 6 oz. of sliced Provolone cheese
• 6 oz. of shredded mozzarella cheese
• 1 ½ cups of sour cream
• 2 tbsp. of grated Parmesan cheese

First, lightly salt a large pot of water, and bring to a boil. Pour in the ziti pasta, cook until al dente for about eight minutes, then drain. In a large skillet, mix the onion and soy crumbles together and brown over medium heat. Then, add spaghetti sauce and simmer for 15 minutes.

Preheat oven to 350 degrees F (175 degrees C), and butter a 9×13” baking dish. Then, layer as follows: one half of the ziti, Provolone cheese, sour cream, one half of the spaghetti sauce, the rest of the ziti, mozzarella cheese, then add the rest of the remaining spaghetti sauce. Sprinkle grated Parmesan cheese on top.

Bake this dish for 30 minutes or until the cheese is melted. Pull out of oven when done, let cool, then enjoy! The preparation time for this meal takes about 20 minutes. The cook time will take 35 minutes, and it will yield about 10 servings.

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The potato. A wholesome stable vegetable around the world; you can roast it, you can boil it, and you can mash it into shape. Every country has its own variations, and we all tend to associate different types with different occasions. Roast potatoes go with roast dinners while thin, crispy fries match a juicy burger perfectly.

Here are three types of potatoes from three different countries.

Denmark – The Hasselback Potato

Hasselback potatoes are associated with festive occasions in the small Scandinavian country. More than just roasting, the extra trouble will be worth it. Before roasting in the oven, the potatoes are cut two-thirds through into thin slices, allowing for the top to get crisp and delicious. The best potato for the job is the King Edward, but the Sava also works well. Calculate around 250g of potato per person.

Directions:

Peal the potatoes and place the pealed spud next to a thin cutting board. As you cut down to the board, you avoid cutting through the whole way.

Spread butter on each of the potatoes, stick a bayleaf in between the slices, and season with coarse salt and crushed pepper. Bake at 200 degrees Celsius until tender and crisp.

Serve straight away.

Spain – Patatas Pobres

Translated roughly into ‘the poor man’s potatoes’, patatas pobres are a great easy lunch snack on its own or a wonderful accompaniment to chicken or chorizo slices.

Ingredients:

• Olive oil
• 1kg peeled, sliced potatoes
• salt
• 2 cloves of garlic
• 8-10 pepper corns
• 1 tsp. paprika
• 1 tsp. cumin
• 3 tbsp. cold water
• 1 tbsp. white wine vinegar
• small bunch of parsley

Heat the oil in a pan, throw in the potatoes, and drizzle with salt. Fry while turning continuously at low heat for around 10 minutes until light brown.

Meanwhile, crush garlic and pepper together in a mortar, and add paprika, cumin, and water to make a paste.

Turn the potato slices in the past on the pan, add the vinegar, and let it simmer for 10 minutes until the potatoes are golden. Drizzle with chopped parsley and serve.

England – Perfect Mashed Potatoes 

We all know the soft, velvety, and versatile delights of mashed potatoes. Every cook at home probably has their own well-tested recipe, but if you are looking for a fresh take on mash, this recipe by Gordon Ramsay might do the trick.

The best potatoes for mash are firm sorts, like Désirée. Peel a kilo, and cut them into large chunks to be boiled in salted water. Do not be afraid to salt well, as it will give a better taste. Boil at medium heat until soft, around 45 minutes, then drain and place the potatoes back into the pot. Shake it over heat for a couple of minutes to dry, then mash the potatoes, either with a regular masher or a ricer.

Put 1 1/2 dl milk and 1 1/2 dl cream in a pot, and bring to a soft boil. Mix in 200g soft butter in the mash, and add a spoonful of milk one at a time until the mash is of your preferred consistency.

Gordon Ramsay suggests that you keep the mash more firm if you are serving it with meats and more fluid if you serve it with fish.

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