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!

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!

A “Mousse”-try Dessert!

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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.

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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

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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!

Chocolate Candy Corn Cookies!

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Halloween is without a doubt, the one holiday where it’s acceptable to stuff your face with sweets. After all, that’s what all the buzz is about, right? So take out the Tootsie Rolls, savour those Skittles, and chomp on the chocolate bar of your choice! But if you, like me, have a preference for things home-made, then this recipe is for you –candy corn included.

Not quite sure why I’m such a fan of the little tri-coloured nibs, but it may have something to do with their fun hues and creamy flavour. Throw chocolate into the mix, and that’s something I can’t resist. The result? Rich, chocolatey cookies sprinkled with everyone’s favourite fall treat. Here’s the recipe:

Ingredients:

1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 cups all-purpose flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/2 cup candy corn

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Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Mix the softened butter with sugar until well incorporated
  3. Add the two eggs, one by one, stirring well after each
  4. In a separate bowl, mix all of the dry ingredients
  5. Add to the butter-egg mix, and stir until creamy and lump-free
  6. Scoop table-spoon fulls onto a cookie sheet and bake for approx. 10-12 minutes. 5 minutes before they’re ready, take them out and sprinkle a couple of candy corns on top of each cookie, carefully pressing them in. Pop back in the oven for a few.

Let cool on the sheet, and transfer to the rack for just a little longer (bet that will be the hardest part!). Now you’re set to sit back and dig in.

Style is served!

Tasty Tilapia Burgers

TilapiaburgerBurgers are great, right? But you can make them even better with some simple substitutions, and maybe have a second serving because they’re that healthy — only 390 calories (so you’ll never choose fast-food alternatives again). With less bread, and no meat this one is sure to satisfy most tastes, diets, and picky eaters!

Ingredients(makes 2):

4 tbsp olive oil

1 cup bread crumbs

2 thawed tilapia fillets

1 tomato, sliced

1 cup mixed greens

2 pickles,sliced

2 tbsp Hellman`s low fat mayo

1 ½ tbsp lemon juice

1 tsp fresh dill

2 flat-bread buns, each sliced in half

Steps:

  1. Pour the olive oil in a medium pan, and heat
  2. Take your thawed& rinsed tilapia fillets, and dust them with a generous coating of bread crumbs. Place them in the pan, and cook for about 5 minutes on each side, until crisp and golden brown.
  3. In the meantime, toast your flat-bread.
  4. When the fish fillets are done, place them on the slice of bread.
  5. For the sauce, stir the mayo, lemon, and dill in a cup and pour over the fillet
  6. Add the rest of your toppings(pickles, mixed greens, tomatoes) and bite in!

Style is served!

A first post for ThePoshDish

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Well, here it is! After months of struggling to find a name to fit my nothing-less-than-perfect standards, the blog is finally up and running.

It’s where I’ll dish out tasty recipes and fun fashion, decor and advice ideas –all from scratch! So stay tuned for new posts and I hope that you will enjoy reading as much as I’ll have fun writing them.

Style is served!

Nora