Roasted Potatoes and Squash

Introducing my newest side dish creation: Roasted Potatoes and Squash! Super simple to put together and good and healthy for you– a winning combination!

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And it looks so much better when served in cute little ramekin dishes! 🙂

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Roasted Potatoes and Squash

  • 1 1/2 cups butternut squash, peeled and chopped
  • 1 cup potato, peeled and chopped
  • 1/4 cup onion, chopped
  • 2-3 tbsp olive oil
  • 1 tsp parsley
  • 1/2 tsp oregano
  • 1/4 tsp sage

Pre-heat the oven to 350 degrees.

In a medium/large-sized oven safe dish, add the squash, potatoes and onion.

Drizzle on the olive oil and add the parsley, oregano and sage.

Mix together until everything is coated and combined.

Cook for 40-50 minutes.

When fully cooked, remove from oven and allow to cool slightly.

Serve and enjoy!

(A short post for a quick and simple dish…it only seems fitting!)

Twice Baked Potatoes with Spinach & Onion

Everyone has guilty pleasures and one of mine happens to be potatoes.

While this may sound strange, it is true. I would eat potatoes for every meal, every day. I just find they are so versatile! Scalloped, mashed, home fries, the list goes on.

So these twice baked potatoes are just a dream come true for me (and hopefully you too)!

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Can’t get enough of these guys—they are just so tasty!

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Twice Baked Potatoes with Spinach & Onion

  • 6 small-medium sized potatoes
  • 3/4 cup spinach, chopped
  • 1/3 cup green onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup vegan butter
  • 1/4 cup almond milk
  • 1/4 tsp sea salt
  • 1/4 tsp pepper

Pre-heat the oven to 400 degrees.

Wash the potatoes and place on a cookie sheet. Using a fork, prick the potato using the tines of the fork.

Then bake the potatoes for an hour.

Once the potatoes are baked, remove from oven and slice the potatoes in half lengthwise.

*The potatoes will be pretty hot so feel free to allow them to cool slightly before cutting*

Using a spoon, scape out the insides and add to a medium sized bowl. Be sure to leave a lining of potato to ensure the potato doesn’t tear.

Once potatoes are hollow out, place on cookie sheet again and set aside.

In the bowl with the potatoes scraping, add the vegan butter and almond milk and mash until smooth using a potato masher.

Add the spinach, green onion, garlic, salt and pepper and mash again.

Scoop the potato mixture into the potato shells. Feel free to pile lots of filling in the shells.

You can also top the potatoes with a bit of shredded vegan cheese (like Daiya), just for a little extra something-something. 🙂

Once you’ve filled all the potato shells, place back in the oven and cook for another 5-10 minutes. Basically just to warm them up again.

Remove from oven, serve and enjoy!

Potato and Leek Soup

Ever had one of those times where you go to the grocery store, come across an interesting food item and wonder what you could make with it?

Well I did and that food item came in the form of a leek.

A potato and leek soup sounded quite appealing upon reading the recipe, so I opted to give it a shot and whip up a batch.

And it is delicious!

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Thick, warm and hearty—all the requirements for soup.

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Potato and Leek Soup

Adapted from Julia Child

  • 3 cups leeks, sliced and chopped (use only the white and light green parts) *see note
  • 1/2 cup yellow onion, chopped
  • 4 cups potatoes, peeled and chopped
  • 2 tbsp vegan butter
  • 1-2 cloves garlic, minced
  • 6 cups vegetable stock
  • 1 tsp rosemary
  • 1/2 tsp parsley

*Note: when you finish cutting the leeks, pour them into a strainer and run under water to ensure you have cleaned them. They tend to have a lot of dirt hidden in the layers.

In a medium-sized pot at medium-high heat, add the butter and allow it to melt.

Next, add the leeks and onion and cook for 5-8 minutes or until the leeks and onions become translucent, stirring occasionally.

Add the potatoes and garlic and cook for another 8-10 minutes or until the leeks and onions are soft and the potatoes are beginning to become soft. Be careful not to burn the leeks, as they taste quite bitter burnt.

Add the vegetable stock, rosemary and parsley and cook on medium heat for 30-45 minutes or until the potatoes are soft.

Transfer the soup to a high-powered blender or food processor and blend until smooth.

Serve and enjoy!

Slow Cooker Green Lentil and Potato Stew

I love simple dinner recipes. I love simple recipes that involve a slow cooker even more.

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This recipe fits that criteria perfectly. Not to mention it is also healthy! 🙂

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Slow Cooker Green Lentil and Potato Stew

  • 1 1/2 cups green lentils, rinsed & drained
  • 5 cups vegetable stock
  • 1 cup carrots, chopped
  • 1 cup onion, chopped
  • 1 cup potato, peeled & chopped
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1/2 tsp thyme

Combine all the ingredients in a slow cooker and cook on high for 3-4 hours.

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Feel free to add more vegetable stock if you think your stew needs a little more liquid.

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When ready, serve and enjoy.

So easy!

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This recipe makes about 6-8 servings.

Nutrition information per serving (in a 8 piece serving):

  • Calories: 85.6
  • Fat: 0.5g
  • Sodium: 132mg
  • Carbohydrates: 16.5g
  • Fiber: 4.5g
  • Sugar: 3.5g
  • Protein: 4.3g 

Have a great Monday!

Scalloped Potatoes

This is my favourite food. Hands down.

Whenever someone makes scalloped potatoes, I have 2-3 helpings. Big helpings.

I just love scalloped potatoes!

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Recently, my dad taught me the recipe he has been using for years and I was thrilled that I finally learned the recipe!

I made a few modifications to his original recipe and it is delicious!

Scalloped Potatoes

  • 6 large potatoes
  • Half of a medium onion, chopped
  • 1/2 cup vegan butter
  • 1/2 cup spelt flour
  • 2 tsp pepper
  • 2 tsp salt
  • 1 1/2 cups almond milk

Slice the potatoes into thin pieces and begin to layer the potatoes on the bottom of a large greased baking dish.

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Sprinkle the chopped onion on top of the potatoes, along with 1 tbsp of the spelt flour, 1/4 tsp pepper, 1/4 tsp salt and 1 tbsp vegan butter.

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Layer more potato slices on top of the previous potato layer and sprinkle the onions, salt, pepper, flour and butter on top again.

Repeat this process until you make about 7-8 layers. If you slice the potatoes thicker, you will have a few less layers, which is perfectly fine! Set aside.

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Heat the milk on high heat until the milk begins to foam.

Pour the milk over the potato dish.

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Place a lid on the baking dish and place in the oven at 350 degrees.

Cook the dish for 30 minutes with the lid, hen remove the lid and cook for another hour and a half.

Remove from the oven and allow to cool for about 10 minutes.

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Serve and enjoy!

Nutritional information per serving (in a 12 pc serving):

  • Calories: 220
  • Fat: 7.9g
  • Sodium: 504mg
  • Carbohydrates: 33.4g
  • Fiber: 5.3g
  • Sugar: 2.2g
  • Protein: 3.9g

Have a great Tuesday!

Slow Cooker Potatoes with Onion

I am sure a trend is starting to emerge that I really like using a slow cooker. I just find them to simplify the whole making dinner fiasco. Prepare your food, throw it in a slow cooker for a few hours and voila! Easy dinner or side dish!

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I particularly like mini potatoes, so this recipe really hits the spot for me. And the potatoes are perfectly tender!

Slow Cooker Potatoes with Onion

  • 4 cups yellow mini potatoes (16-20 potatoes)
  • 4 tbsp vegan butter
  • 1/2 of a medium-sized onion
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • pinch of sea salt (you can omit this if you wish)

Rinse the potatoes and throw them into a medium sized slow cooker.

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Cut up the onion and add them to the slow cooker.

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Sprinkle the paprika, garlic and butter into the cooker. Stir and place the lid on the cooker.

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Cook the potatoes on high for 4 hours or low for 7-8 hours, stirring every so often, ensuring the potatoes are well coated.

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Once fully cooked, serve.

Easy-peasy!

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Nutrition information (per cup):

  •  Calories: 183
  • Fat: 9g
  • Sodium: 91mg
  • Carbohydrates: 21.7g
  • Fiber: 3g
  • Sugar: 1.2g
  • Protein: 3.5g

Have a great weekend!