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.

The article Food Experiments: Skinny Mashed Potatoes appeared first on The Toonari Post - News, Powered by the People!.

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.

The article Food Experiments: White Chicken Chili appeared first on The Toonari Post - News, Powered by the People!.

This is a curry for those of you who do not like things too spicy, but enjoy seasonings and rich flavors. The recipe here for this particular Tikka Masala curry has been tweaked a little according to my tastes. For example, I left out all cinnamon and cayenne peppers.

Most of my family members cannot handle spicy food well, and I personally do not like cooking with cinnamon. I also cut down the amount of salt recommended by the original recipe by more than half. If you find that, at the end, it tastes plain, or you would like to add more salt, then you can do so accordingly. Making this is not difficult. However, it does take some time to get it prepared, so I suggest starting a little earlier than usual.

Ingredients:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 boneless, skinless chicken breasts cut into bite-size pieces
• Pinch of salt for taste
• 1 tablespoon butter
• 1 clove garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 1 cup basmati rice

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, black pepper, ginger, and pinch of salt. Cut up and stir in chicken, cover, and refrigerate for 1 hour.
2. After an hour, begin to cook chicken on a skillet.
3. Boil water for the rice, and add on low heat. Simmer for 15 minutes.
4. While the chicken is cooking, you can begin to make the sauce. Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

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Eating healthy is important for balancing a healthy lifestyle, however sometimes the sheer pleasure of comfort food is a must. This recipe may not be for those of you who are counting calories, but instead for those in search of the delicious.

Preparation here is very important, and this recipe was a little strenuous, but overall, well worth the effort. The use of the tzatziki sauce and bread crumbs helps seal in the chickens moisture, and adds a nice crunch to the texture.

Baked Cheddar Chicken Ingredients:

• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 egg
• 2 tablespoons milk
• 1/3 cup Tzatziki
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup dried bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried thyme leaves
• 6 boneless, skinless chicken breasts

Directions:

1. Preheat oven to 350 degrees F.
2. In a bowl combine flour, salt, pepper, and garlic powder.
3. In another bowl beat together egg, milk, tzatziki, melted butter, and garlic.
4. In a third bowl combine cheese, bread crumbs, Parmesan cheese, and thyme.
5. Prepare cooking dish with tinfoil for an easier clean.
6. Dip the chicken into flour, shaking of excess, then dip into the egg/tzatziki mixture, and then into the bread crumb mixture.
7. Cook chicken for 40-50 minutes depending on thickness.

While this is cooking, you will want to start preparing the pasta, which turned out to be the perfect side dish. Depending on your own person preference, you can add more mushrooms and onions, or use less.

Cheddar Mushroom Pasta Ingredients:

• 1 Bag of egg noodles
• 1 Cup of mushrooms (sliced)
• 1/2 Cup of onions diced
• 3 Tablespoons butter
• 3 Tablespoons flour
• 1/2 Teaspoon salt
• 1/8 Teaspoons black pepper
• 1 1/2 Cups of milks
• 1 Cup grated sharp cheddar cheese
• Tablespoon of olive oil

Directions:

1. Boil egg noodles (follow instructions on the bag) and drain.
2. Cut up mushrooms and onions and sauté in a frying pan with olive oil.
3. Melt the butter in a saucepan, then remove from heat and add in flour and seasonings the stir together.
4. Gradually add the milk, until well mixed together.
5. Cook over low heat and continue to stir until the sauce thickens, cook for another 5 minutes.
6. Add the cheddar cheese and continue to stir until the cheese has melted.
7. Mix egg noodles, mushrooms and onions and sauce into bowl and toss.

To complete this meal I added some green beans, any vegetable will go fine however. A perfect meal for a cold gloomy day, this is what comfort food is all about!

The article Food Experiments: Baked Cheddar Chicken and Pasta appeared first on The Toonari Post - News, Powered by the People!.

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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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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