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!

Salmon& Smoked Cheddar Cheese Quiches

Quiche

Some good things do come in small packages –and these cupcake tray quiches are the perfect example! Filled with a hearty mix of salmon, smoked cheddar cheese, and eggs, they’re as big on crunch as they are on flavour. Treat your guests, serve them as appetizers, or pack ’em up for lunch. You’ll be hailed as the master of gourmet cooking, even though the effort is below minimal –for some, it may take longer to put on make-up than it does to make these. But no one has to know your secret!

Ingredients:

Phyllo pastry

7 eggs

3/4 cup cooked salmon (from a can or freshly cooked)

1/2 cup double smoked cheddar cheese, grated

salt and pepper to taste

Instructions:

1.Preheat the oven to 300-325 degrees Fahrenheit.

2. Grease a cupcake tray, cut the phyllo pastry into squares (scissors or a pizza cutter will do) and stuff about 5 sheets into each section (lay it over flat, then press into the middle so it forms a basket-like shape where you can pour the egg-salmon-cheese filling).

3. In a medium bowl, beat the 7 eggs. Add in the salmon, salt, pepper, and grated cheese. Mix this up, and add about 2 spoonfuls to each cupcake quiche.

4. Bake for approximately 15-20 minutes.

Style is served!

Savoury Stuffed Peppers

StuffedPeppers

This meal is health and flavour, all in one fun serving! It’s great to eat on its own or as a side dish to some steak –barbeque season is upon us so start up your grill. Not to mention, the colourful peppers will add some much needed brightness to your plate.

To make them, this is what you’ll need:

3 bell peppers (your choice of colour, I’m not going to tell you that too!)

3/4 cup of brown or wild rice

1 medium container of champignon mushrooms (about 10-12)

1/2 onion

olive oil

salt and pepper to taste

parsley

Now get cookin’:

1. Rinse your rice to get rid of extra starch, and place it in a pot with double the amount of water to cook over medium heat, according to package instructions (it should take approximately 40 minutes)

2. Wash the peppers, slice each in half and place them on a baking sheet lined with aluminum foil. Season them with pepper and salt, drizzling olive oil afterwards. Pop them into the oven that has been preheated at 350 Fahrenheit, for about 15-20 minutes. Any longer and they won’t keep their shape.

3. Finally, wash and remove the stems of the mushrooms and slice them thinly. Pour two tablespoons of olive oil into a pan with half a sliced onion, and add the mushrooms allowing them to cook until brown. You can place a lid on top of the pan to speed up the process, and make sure that they actually cook instead of fry.

The rice should be ready by now, so should the peppers. As with everything in life, timing is everything! All that’s left for you to do is toss the mushrooms into the pot of rice, mix them and add some salt and pepper. Take generous spoonfuls and fill each pepper, sprinkling fresh parsley to top it off. If this isn’t enough for you (and it sure wasn’t for me!), you can crumble cheese on top: goat cheese was my choice.

Style is served!