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Thursday, January 28, 2016

Warm Creamer Potato Salad

Buttery Creamer potatoes are tossed with chickpeas, sauteed mushrooms and spinach, for a light and healthy meatless meal.



January is soon coming to a close and it makes me wonder how many of you have made and kept your New Year's resolution? I didn't make a resolution this year, since my goal for healthy eating started back in July. I'm proud to say that I have lost 40 lbs since then and that I did not gain any of it back, during the holidays. I was able to not let the pounds creep back up, while still enjoying the foods I love. The key was moderation and not denying myself of the foods I love. A small slice of cake rather than a big one, a smaller serving of cheesy potatoes, rather than two servings. I still enjoy all the foods I love, but my portions are smaller. This way I don't really feel like I'm missing out.


This month, I decided to try and develop a healthy warm potato salad, for my Little Potato Company blog post. While I LOVE potato salad that is swimming in creamy mayonnaise, I wanted to make a salad that was warm and light. I added some chickpeas for protein, and sauteed mushrooms and spinach for a nice earthy balance to the sweet dressing. I knew the gorgeous Blushing Belle potatoes would add a wonderful pop of colour and a great velvety smooth texture to my salad.




Creamer potatoes are not only healthy, but they are native to The Little Potato Company, which has special seasonal crops and that are all about their unique taste. The goal of this family run business is to change people's perception of what a potato is. Check out this wonderful new video, found on The Little Potato Website.



Warm Creamer Potato Salad

1 1.5 lb bag Blushing Belle Creamer potatoes from The Little Potato Company
2 Tbs olive oil
1 Tbs butter
8 oz button mushrooms, cleaned and sliced
3 C baby spinach
2 C canned chickpeas, rinsed
1 tsp rosemary
1/2 tsp cumin
1/2 tsp garlic
1/2 tsp each, coarse sea salt and fresh ground pepper
1/4 C honey
juice of half a lemon

Place Creamer potatoes on a microwave safe plate and cook in microwave until for tender; about 3-5 minutes. Let cool 2 minutes; until cool enough to handle. Cut each Creamer potato in half.

Preheat olive oil in a large skillet, over medium heat. Once oil begins to ripple, place creamer potatoes cut side down in skillet. Cook 4-5 minutes, until cut side begins to develop a beautiful golden crust. Remove from skillet, to a large bowl.

Add 1 Tbs of butter to the hot skillet. Once melted add in the sliced mushrooms and cook until browned; about 5 minutes. Add in the spinach and cook two minutes; until wilted. Add spinach and mushrooms to the Creamer potatoes, along with the chickpeas.

Deglaze the skillet by adding the lemon juice and honey. Add in the rosemary, cumin, garlic, salt and pepper and bring to a boil. Pour hot dressing over Creamer potato mixture and toss to coat. Serve immediately.




Blogger Widgets

Monday, January 25, 2016

Simple Supper Tuesday has come to an end

Hello everyone. Unfortunately due to my new role as a working single mom, my blog has taken a back seat to every other responsibility in my life. As a result I will no longer be hosting Simple Supper Tuesday.

I wanted to say THANK YOU to all of you who would stop in each week, to share your fantastic recipes with us. I wish you all the best. 

Friday, January 15, 2016

Banana Coffee Cake

A deliciously tender, slightly sweet banana coffee cake is drizzled with an amazing maple flavour glaze.




You all know my constant battle with a million bananas in my freezer. Well last month a stumbled onto this fantastic looking Banana Coffee Cake recipe, and I knew I had to make it. It is amazingly spongy, and the glaze on top just adds another lever of decadence.




Banana Coffee Cake

1/2 C unsalted butter, softened
1 C sugar
2 eggs, room temperature
1 tsp vanilla
3 medium ripe bananas, mashed
2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 C milk

Streusel:
1/4 C flour
1/2 C brown sugar
1 Tbs cinnamon
3 Tbs cold unsalted butter

Glaze:
1 C powdered sugar
1/3 C maple syrup
2-3 Tbs milk

Preheat oven to 350 degrees. Grease 2 9-inch round cake pans.

In a large mixing bowl, cream together the butter and sugar. Add eggs and vanilla, and beat until combined. Mix in the bananas and milk.

In a separate mixing bowl combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until smooth. Pour batter evenly between the two prepared pans.

In a third mixing bowl, combine 1/4 C flour with the brown sugar and cinnamon. Using clean fingertips, cut in the cold butter until mixture resembles wet sand. Sprinkle the mixture evenly over top of the two cakes.

Bake cakes for 25-30 minutes; until a toothpick inserted in the center comes out clean. Cool completely before adding the glaze.

For the glaze, whisk together the powder sugar with the maple syrup. Add the milk, 1 Tbs at a time, until desired consistency is achieved. Drizzle glaze over cooled cakes.

Monday, January 11, 2016

Simple Supper Tuesday #143


Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!



Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS

Recipes that CAUGHT MY EYE




Salisbury Steak with Mushroom Sauce- Don't Sweat the Recipe




Bake Teriyaki Salmon- Culinary Ginger




Tiramisu Pudding Shots- Lemons for Lulu





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 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
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