A “Gnoch”-out Dinner: Kale-Mushroom Gnocchi

Afraid of getting your dose of greens? Fear no more, this incredibly rich and creamy mushroom & kale gnocchi recipe is one you’ll be making again and again, and it’ll leave you saying oh “kale” yeah with every bite you take.

Inspired by this recipe from Jillian Harris, I just couldn’t resist! She “gnoch”ed it out of the park. So with a few modifications (this is not vegan like the original) and shortcuts, ThePoshDish version is ready. So voila, enjoy –and head over to Jillian’s site to check out her version.

Ingredients:

1 shallot, finely chopped
1 1/2 tbsp butter
1/2 cup wine
4 cups cremini mushrooms, sliced
1 chicken stock cube
2 cups Alfredo sauce (I prefer President’s Choice Blue Menu)
1 package gnocchi, cooked according to package instructions
2 cups of green kale, stems removed

Instructions:

  1. In a large saucepan, saute the chopped shallot along with the butter over medium heat
  2. Add the chicken stock to the mix for flavouring, and stir
  3. Mix in the wine, continuing to stir
  4. Add your sliced mushrooms to the pan and let them reduce over medium heat
  5. Once the mushrooms are reduced, add in your Alfredo sauce, and keep stirring until well incorporated
  6. Add the kale, and cook until bright green (about 2 minutes)
  7. Add in the cooked gnocchi (they only take about 5 minutes), and toss around the pan so they’re covered with this rich sauce.

And there you have it! Ready in just minutes, and guaranteed to be your new go-to.

Style is served!

Opposites Attract: Salted Dark Chocolate Mini Tarts

Chocolate tarts

What’s bite-sized and binge-worthy? These mini tarts. Enveloped in a buttery shell, creamy Nutella, dark chocolate, and Himalayan salt combine to prove that opposites attract!

Don’t ask me how many I’ve had –taste-testing is the perfect excuse, right? I mean, holding back would be absolute “tart”ure! Here’s what you’ll need to make them:

Ingredients

12 mini tart shells
1 cup semi sweet chocolate chips
1 cup whipping cream
1/2 cup of Nutella or hazelnut spread
1 tsp coarse Himalayan salt

Instructions

1. Let your frozen mini pie shells sit at room temperature for approximately 10 minutes. With your hands, gently pinch and pat down the rim of each pie shell to achieve a smooth edge.

2.Bake in the oven for approximately 18-20 minutes, until golden brown.

3.Let cool completely on a baking rack.

4.Once cooled, scoop 1/2 tsp of Nutella in each of the shells.

5.In a deep saucepan, bring the whipping cream to a slight simmer. Pour immediately over the chocolate chips, and stir until they are completely melted.

6 .Pour into the tart shells, over the Nutella. Let cool completely in the fridge, until set, approximately 1-2 hours.

7. Sprinkle with coarse salt, and serve.

Veggie Burgers & Yoghurt-Dill Dressing

Let’s be honest, veggies aren’t always at the top of everyone’s culinary lust list. When you’re thinking of indulgent meals many other things come to mind. Succulent steak, crisp bacon, and all things deep-fried. But the older I get, the more I realize that there are other options out there that make veggies more fun. Especially when my body craves them after a gluttonous Easter. Who’s with me?

My latest experiment? Veggie burgers! I recently discovered Wholly Veggie patties –and the options are endless. I’ve had these in salads, in wraps, and in this latest version, as a burger. And no, this isn’t a promoted post, it’s really how much I love them. Combine this with my tangy yoghurt-dill dressing, and you’ll be asking for seconds!

Ingredients (makes 4):

Burger & toppings:

1 box of Herby Garlic Greens Wholly Veggie patties (4 in one box)
4 leaves of red kale
1/2 red onion
4 slices Blue cheese
1 cup pickled parsnips

Dressing:

1/2 cup plain yoghurt
1 clove of garlic
1 tbsp mayonnaise
2 tsp finelly chopped dill
1/2 lime

Instructions:

Dressing:

1. In a medium bowl, combine the yoghurt with the mayonnaise and stir well.
2. Add the finely chopped garlic, followed by the dill. Stir until combined.
3. Finish off with the splash of lime.

Burger:

1. Toast the buns or grill them for extra crunch.
2. Grill your Wholly Veggie burger in a pan or on the BBQ, until you have some nice, golden-brown grill marks.
3. Start your layering with the red kale, followed by the parsnips.
4. Add the patty, then a slice of blue cheese.
5. Top off with a tablespoon of the sour cream dill dressing, and the red onion.
6. Sandwich all the good stuff with the top part of the bun, and bite in!

Do you have a favourite way to make veggies a more enjoyable part of your diet?

Style is served!

Choco-Coco Cookie Bars

Ever wanted to combine all of your favourite ingredients into one flavourful bite? Yeah, sometimes that may not turn out to be the best combination or you’ll end up with (in my case) caramel pizza fries —anyone want to challenge me on this?

The best way to pack all your faves in one punch is with cookie bars! Layer all the coordinated flavours you’d like. My pick? Crunchy graham crackers, crisp oats, decadent semi-sweet chocolate, and tropical, chewy coconut.

Ingredients

2 cups Graham crackers

1/4 cup butter

1/2 cup oats

1 cup Semi-sweet chocolate chips

1 cup Sweetened shredded coconut

1 can condensed milk

Instructions

1. In a food processor, combine your graham cracker crumbs and melted butter. Pulse until combined.

2. In a parchment paper lined 8×8 pan, evenly spread out the graham cracker butter mixture. Pat down with your hands.

3. Bake in the oven at 375 degrees Fahrenheit for about 10 minutes.

4. Once the crust is baked and cooled, layer your oats, followed by the chocolate chips, pour the condensed milk evenly over the entire mix, then add the coconut.

5. Bake for at degrees 375 Fahrenheit until coconut is golden brown, approximately 15 minutes.

6. Let cool completely, and cut with a knife warmed in hot water.

Style is served!

A “Mousse”-try Dessert!

BEA9E77D-6DA6-42EA-94C0-8F0A4DE55239.jpeg

I won’t lie, I’m a huge fan of desserts and even more so if they’re easy to make! Throw chocolate in the mix, and I’m sold. So when I came across this two-ingredient, three-step chocolate mousse from the Chef over at Elmwood Spa’s Terrace Restaurant, I couldn’t resist giving it a try.

For the recipe, click here and head over to the spa’s website to see for yourself how easy it is to make.

23D655EF-FA2C-4621-A3F2-FA77AC0E8F3B

To make it even more decadent, add toppings such as shredded coconut, fruit, or cocoa nibs for a healthy kick. My pick? Candied orange peel. There’s something about the crunchy, citrusy taste that makes it pairing with chocolate completely irresistible!

INGREDIENTS

2 large oranges

1 cups of sugar

1 1/2 cups of water

DBD199D1-1BA5-485A-B0AE-43D12FE0E320

PROCESS

1. Wash your oranges really well, and use a brush if you have one in order to scrape off any dirt and pesticides.

2. Using a peeler, peel the orange in wide strips. Take a knife and julienne the peel (cut into thin strips, about 1/4 inch wide).

3. Put the peel strips in a deep saucepan, cover with cold water and bring to a boil. Repeat twice more, each time replacing the boiled water with fresh, cold one.

4. After you have done the boiling process 3 times, use a clean saucepan and pour the sugar and water in. Stir to combine and and put the orange peels in. Simmer over medium heat for about 15 minutes.

5. Let cool completely in the syrup and after you’ve taken them out, toss in coarse sugar to coat the peels immediately.

6. Let dry on a cookie rack and you’re set to use your topping!

Style is served!

Spicy Potato Wedges

Spicywedges

Potato, poh-tato! Believe it or not, this may just be the most popular veggie ever. Think about it –there are so many things that you can make with it. Whether you fry it, bake it, slice it, dice it or mash it, the potato is a trusty side to several dishes.

But just when you thought you’ve exhausted all recipe options, along comes a new one to try–spicy potato wedges. These are a crisp and healthy alternative to fries, and have a punch of flavour. Whether you eat them on their own or with a meal, they’re sure to live up to expectations.

Ingredients:

2 large Yukon potatoes
1 tbsp sesame
3 tsp President’s Choice Black Label Moroccan spices
4 tbsp olive oil

Instructions:

  1. Preheat the oven to 350 degrees Celsius.
  2. Slice the potatoes into wedges by cutting them vertically in half, and then into 1-inch slices.
  3. Lay them onto a large baking sheet, and drizzle them with the oil. Toss with your hands to ensure that they’re evenly covered.
  4. Sprinkle the sesame seeds, followed by the Moroccan spice.
  5. Toss again and sprinkle more of the sesame and spice if needed.
  6. Place in the oven and make for 35-40 mins until golden brown, turning once halfway through.

Style is served!