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!

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!

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!

 

Kale & Crispy Chicken Cesar Wrap!

cesarwrap

Weekday lunches can be a little tough to master sometimes. Of course, you would much rather bring something ready-made from home than spend money (and time lining up) for food on the go! But what can you make that’s healthy, yummy, and quick?

My answer to that is always a wrap, they’re the triple threat of lunches! There are endless ingredient combinations, and hold up pretty well in your commute. Translation: you can avoid any sloppy spills when your bus driver decides to floor it or slam on the breaks.

To help narrow down your options, here’s a recipe for my Crispy Chicken Cesar Wrap! It’s like the salad version, only better! It comes with tangy yogurt dressing and fresh kale –what more can you ask for? Not to mention, with all that good stuff your lunch will be guilt free, so you can spend some time shoe shopping during your break instead of hitting up the gym.

Ingredients:

2 chicken breasts
1 egg
1 cup flour
1 cup breadcrumbswhole wheat wraps
1 bunch of kale
1/2 cup plain yogurt
2 tsp dill, minced
1/2 pickle, diced

chickenfingers

Instructions:

  1. Rinse and pat dry your chicken breast. With a butcher’s knife, slice each one length-wise so that you end up with strips.
  2. In a bowl, beat the egg. Pour flour and bread crumbs on to separate plates.
  3. Drip each chicken strip in the flour, egg, followed by the bread crumbs.
  4. Cook in a lightly oiled pan over medium heat until golden brown.
  5. For the yogurt dressing, combine the yogurt, dill, and diced pickle and stir.
  6. To assemble the wrap, simply cover the inside with the dressing, layer on the kale leaves, followed by the chicken. Wrap it all up, and enjoy!

So whether you’re ready to enjoy it right after it’s made or have to muster up control until tomorrow’s lunch, this wrap will have you saying “yum” at first bite.

Style is served!

 

Chocolate Candy Corn Cookies!

c-corncookies

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

candy_corn

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!