Creamy Caper Smashed Potatoes

Creamy Caper Smashed Potatoes
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Creamy Caper Smashed Potatoes
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
  2. Spread out evenly on a baking tray and bake for 25-30 minutes, turning once, until just tender.
  3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
  4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
  5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

One Pot Turkey Mushroom Pasta

One Pot Turkey Mushroom Pasta
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
One Pot Turkey Mushroom Pasta
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
Instructions
  1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
  2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
  3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.

Savory Mushroom Bread Pudding


Savory Mushroom Bread Pudding
Print Recipe
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Savory Mushroom Bread Pudding
Print Recipe
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
  2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
  3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
  4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.

Guilt Free Eggs Benny


Guilt Free Eggs Benny
Print Recipe
Servings Prep Time
4 people 40 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
25-30 minutes
Guilt Free Eggs Benny
Print Recipe
Servings Prep Time
4 people 40 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
25-30 minutes
Ingredients
Cauliflower Cakes
Avocado Sauce
Assembly
Servings: people
Instructions
Cauliflower Cakes
  1. Cut trimmed cauliflower into large pieces. Boil or steam cauliflower until just tender, about 5-6 minutes depending on size of pieces. Drain and rinse with cold water until cool. Allow to drain completely and press dry with a paper towel to absorb any excess moisture.
  2. Using a food processor, pulse together cooked cauliflower, oat flour, eggs, salt and pepper until combined and cauliflower is broken down into small bits. (you want some texture remaining) Stir in parmesan cheese, green onions, and parsley.
  3. Heat 1 tbsp of olive oil in a non stick pan over medium heat. Using approximately 1/4 cup of cauliflower mixture form into patties by scooping into a 3" ring mold set in the bottom of the pan and flatten with a spoon. Remove the ring mold and repeat for remaining cakes. Alternatively, you can drop 1/4 cup of mixture into hot pan and flatten into a 3" disk using the back of a spoon. Cook for 4-5 minutes per side until golden and keep warm uncovered in a 200℉ oven. Repeat with remaining cauliflower mixture to make a total of 8 cakes.
Avocado Sauce
  1. Split avocado in half and remove pit. Scoop out flesh into the bowl of a food processor or blender. Add yogurt, olive oil, lemon juice, salt and pepper. Blend until smooth. With processor running, slowly add water until desired consistency is reached. Taste for seasoning and spoon over eggs.
Assembly
  1. Using the same pan from cooking the cauliflower cakes, gently warm ham or back bacon while eggs are cooking.
  2. Fill a large shallow pan with 2"-3" of water and add 2 tbsp of white vinegar. Heat to a simmer. Poach 8 eggs by first cracking 1 egg into a small bowl and sliding egg gently into the water. Repeat with remaining eggs. Cook for 4 minutes for soft eggs. Scoop out egg using a slotted spoon and rest onto a paper towel lined plate to absorb excess water.
  3. Top each cauliflower cake with 1 ounce of ham or back bacon. Add a poached egg to each and top with a generous spoonful of avocado sauce. Garnish with chives if desired. Serve immediately.
Recipe Notes

To make oat flour, grind 1/2 cup oatmeal in a spice grinder until flour like.

Use an egg poacher if available.

Classic Pesto


Classic Pesto
Print Recipe
Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Classic Pesto
Print Recipe
Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Ingredients
Servings: cup
Instructions
  1. Add all ingredients to a food processor and puree until blended but still has some texture, about 20-30 seconds. Use immediately or store in an air tight container in the fridge for up to 1 week or freeze for up to 1 month.
Recipe Notes

Romano is a little stronger and saltier than parmesan and a nice addition, however you can use all parmesan if desired.

You can also use a blender or mortar and pestle if desired.