Entries in Shallots (2)
Happy Victoria day long weekend to all the Canadians out there! I hope you all have fun things in store this weekend.
I don't have much planned but I know exactly what I will be doing. Relaxing with my family on the patio with some good wine, good food, and catching up while enjoying these gorgeous warm temperatures.
But first...Crispy, crunchy, fluffy roasted potatoes.
These are addicting, so consider yourself warned.
Did you know that potatoes are actually a nutritional power house? It's a common misconception that the starchy vegetable isn't good for you. Just as long as you aren't eating them laden with fat, or fried in unhealthy oils. They're a complex carbohydrate choc full of potassium, antioxidants, vitamin C and fiber. Unlike simple carbs, like white flour and sugar, they stabilize blood-sugar levels, keep you satisfied between meals and provide you with energy. You know, so you can trash your muscles at the gym ;)
My favourite kind are the russets, with the skins left on. They actually have the highest antioxidant count among all potatoes. Now for anyone who's heard of an antioxidant but doesn't know what they are, think of them as bodyguards for your cells. They protect you from free radicals created within our bodies everyday that can be caused by the simplest of things such as breathing polluted air, daily stress (both physical and emotional), or getting a sunburn to name a few. As for vitamin C one medium-sized potato contains nearly half the daily recommended intake. It also helps you keep a strong immune system, and it aids in the absorption of iron...spinach anyone?
A few more interesting facts:
- Potatoes have more potassium than a banana
- Potatoes have more Vitamin C than an orange
- Potatoes have more fiber than an apple
- They're super cheap and ridiculously easy to grow
Perfect Roasted Potatoes with Rosemary & Shallots (serves 3 -4)
- 3 - 4 large russet potatoes, washed with skins left on
- 1 1/2 Tbsp cold pressed olive oil
- 3 small shallots, chopped
- 2 tsp chopped fresh rosemary
- sea salt & freshly ground black pepper
Preheat oven to 400* and line a cookie sheet with parchment paper.
Parboil the Potatoes:
Cut potatoes into large chunks and put in a large saucepan covering with cold water. Bring them to a boil, reduce heat and simmer covered for about 5 to 7 minutes until just fork tender. Drain water out of the pot, then give the potatoes a bit of shake to chuff them up a bit - this is the secret to getting them super crispy, golden brown.
Tip your potatoes onto the baking tray and spread them out evenly. Add your olive oil, rosemary, shallots, and season with salt and pepper. Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and crispy.
Parboiled, drained and chuffed:
Chop, chop, chop.
Ready for baking!
Next time you have a craving for french fries go make these!
Have a lovely weekend! Tell me what are your plans?
Do you ever get stumped trying to answer that recurring question "what's for dinner?" Me too. And that's when I like to let my inspiration take over. It's easy, all you have to do is ask yourself what kinds of flavours + things you like. Enter spring time veggies and outdoor farmers markets.
Colourful, fresh, bright, crispy asparagus.
Just like Spring! You can't go to any market without seeing it all over the place right now.
I love this time of year when it's half way through the season and we get those lovely warm summer like temperatures without the humidity.
Now about that dinner, it's quick, it's delicious and its an easy clean up. What could be better? Now I have to note that this was one delicious chicken dish. I basically took four of my favourite ingredients and turned it into a dish.
Shallots (lovin' these roasted right now), big purple garlic, lemon zest, and fresh rosemary. mmm...this just screams spring fresh.
Lemon Baked Chicken (serves 4)
4 boneless skinless chicken breasts
zest of one lemon
1 large garlic clove, pressed or minced
1 1/2 tsp finely chopped rosemary
1 cup sliced cremini mushrooms
2 shallots chopped
sea salt & black pepper to taste
Combine lemon zest, garlic, and rosemary in a small bowl.
Trim chicken of any excess fat and place in a baking dish. Season with a small pinch of sea salt and pepper if you wish. Top with mushrooms, shallots and combined lemon mixture.
Cover with foil and place in a 400* oven for 25 - 30 minutes until chicken is cooked. Serve immediately with roasted asparagus.