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!

Cooking with Couscous: A Savoury Spring Salad

Couscous

If you’re a frenzied fan of pasta and rice but want to cut down on the carbs, couscous is a great alternative. It’s quicker to make than the time that it will take you to eat it (because yes, it’s that delicious), and works well as a side or main dish. So here’s a fresh recipe for a spring salad that’s not only full of flavour, but also of health-boosting ingredients:

Ingredients:

1 cup couscous

2 cups water

3 tbsp olive oil

1 tbsp sesame oil

1/2 cup diced roasted red peppers

1/2 cup minced parsley

1 tbsp grated ginger

2 tbsp lemon juice

Putting it together:

1. In a medium pot, combine the couscous with 1 tbsp of olive oil and saute for 1-2 minutes. Add the water, and cook according to package instructions.

2. Once the couscous is cooked and cooled, toss it a few times so that it’s not stuck together.

3. Add the olive and sesame oils, toss. Add the rest of the ingredients, mix it all in and enjoy!

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!

Rosemary Garlic Bread

GarlicbreadThere’s nothing quite like warm, crisp bread that’s fresh out the oven –except if it’s topped with garlic and drizzled olive oil. Add rosemary into the mix and you will have a new favourite for any meal of the day.

This rosemary garlic bread takes only minutes to make, and tastes terrific paired with a cucmber-tomato salad (hello healthy 5-minute lunch!) or as a companion to pasta. And because it’s made without butter, you can feel good about helping yourself to a second serving!

Ingredients: Makes 8 pieces

1/2 whole grain baguette

3 garlic cloves

2 tsp dried rosemary

4 tbsp olive oil

Process:

Preheat your oven at 350 Fahrenheit, then

1. Cut your baguette in 2 rectangular pieces, then in half horizontally (you should have 4 pieces total)

2. Drizzle 1 tbsp of olive oil onto each quarter, and spread it with a spoon

3. Peel the 3 cloves of garlic, chop them finely and crush them with a butter knife.  Divide this evenly onto each section of the bread, sprinkling the rosemary on top

4. Cut each of the quarters diagonally, to make triangular pieces. Place them in an aluminum foil covered baking sheet and pop them into the oven for approximately 5-6 minutes.

Style is served!