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Heavenly Baked Potato Wedges with Sour Cream Dip

Posted by Angelica on July - 26 - 2012

 Ingredients

Potato Wedges

  • 4 large Potatoes (sliced into wedges of 8)Baked Potatoes
  • Pinch of Salt
  • Pinch of Pepper
  • Olive Oil
  • Crushed Onion paste
  • <Crushed Garlic paste
  • Crushed Green Chili paste
  • ½ teaspoon Paprika powder

Directions

  1. Prepare 4 large potatoes (washed and cut into wedges of 8)
  2. Preheat oven at 400 degrees Fahrenheit or 190 degrees celcius
  3. Mix the potatoes in a large bowl with salt, pepper, olive oil, and add the crushed onions, garlic & chili paste. Add in the paprika powder and toss well
  4. Prepare a bake pan nicely coated with olive oil and arrange potatoes on the pan
  5. Put the potatoes into the oven and bake for 20 mins, remove and turn the potatoes to the other side and add thinly sliced butter on the potatoes and bake for another 20 mins for crispy and heavenly wedges.

 Ingredients

The perfect Sour Cream Dip

  • 1 cup Sour CreamSour Cream Dip
  • 2 tablespoon of cream cheese
  • 1 tablespoon mayonnaise
  • 2 table spoon lime/lemon juice
  • Salt
  • Pepper
  • Dill/chives leaves
  • 5-6 parsley leaves

Directions

  1. Mix 1 cup of sour cream thoroughly with the cream cheese & mayonnaise until smooth texture
  2. Add in lemon juice, salt and pepper
  3. Finally stir in the dill/chives leaves and parsley and mix well. Serve chill with hot from the oven baked potatoes

*Tips/Hints:

– You can make your own sour cream paste at home simply by mixing 1 cup of heavy cream and ½ cup of butter milk

– Dill leaves give a nice texture and smell to sour cream dip while the chives give a sharpness or an onion pungent/fragrant. You can try both and use whichever you like.

– The cream cheese gives the sour cream a nice smooth & creamy texture while the mayonnaise adds sweetness to it. Kids love it!

– Taking out the potatoes from the oven and turning it the other side while adding little butter to it will give it a nice crisp on the outside and soft starchy flakes inside. It’s a great comfort food of all time! J

– Baked potato wedges are a healthy alternative to fried ones. Just the smell of these lovely wedges baking in the oven can satisfy your taste buds for the most comforting food ever.

 

Heavenly Baked Potato Wedges with Sour Cream Dip

3 Zest Salsa

Posted by Angelica on August - 5 - 2011

This recipe was discovered by accident when I was trying to come up with a Sunday salad preparation. Turns out, everyone, including me, thought it was incredible I’ve decided to share it. The 3 Zest Salsa is perfect for anyone who wants an instant refreshing zest in your mouth. It’s colorful, revitalizing, taste great and is healthy. Enjoy! Bon Appétit…

 

Ingredients

  • 2 big tomatoes (diced small)

  • Half a pineapple (diced small)

    3 Zest Salsa

  • 1 cucumber (diced small)

  • 15 grapes – Quartered and seed removed

  • 8 mint leaves grated (finely Chopped)

  • Half a red onion (finely Chopped)

  • 3 small green chillies(finely Chopped)

  • 2 tsp of brown sugar

  • 1 lemon – juiced with seeds removed

  • ½ tsp salt

  • A pinch of pepper

 

Directions

  1. Put all the diced & chopped ingredients together in a bowl

  2. Mix in the brown sugar, lemon juice, salt & pepper

  3. Cool in refrigerator and serve chill

 

*Tips: The secret ingredient in this recipe is the mint leaves. It gives a refreshing burst to the salsa and enhances the flavor. This is a great & low calorie TV snack to be served with corn chips/nachos or tortilla bread & cheese.

corn chips/nachos tortilla cheese

 

Mashed Potato with Goat Cheese & Chives

Posted by Angelica on July - 21 - 2011

Ingredients

  • 5 large potatoesMashed Potato with Chives
  • ½ teaspoon of diluted salt
  • Pinch of pepper
  • 5 dices of good butter
  • 5 tablespoon of milk
  • ½ cup of goat cheese
  • A handful of chives – chopped finely

 

Directions

  1. Boil potatoes in a closed lid saucepan for about 3mins, reduce heat & simmer for another 15mins. Test with a fork by piercing through the potatoes to see if it’s cooked.
  2. Drain water from potatoes till it’s dry; place them in a large bowl. In a small bowl, melt butter until browned and add this to the potatoes.
  3. Add in pepper, salt, & milk and start mashing (top, down motion) with a big fork.
  4. When satisfied with the texture of the mash, add in goat cheese & chives, stirring gently for consistency.
  5. Use shrink wraps to cover the bowl until ready to serve. This will retain the moisture for a long time.

 

 

Tips for great textured mashed potatoes:

  1. Mashing should always be with a fork, top, down motion. Avoid blending or food processor as you’ll end up with a gluey texture.
  2. For great texture, the boiled potatoes need to be dried out before mashing. One way for this is to let the drained potatoes sit in the dry pan till all the water is absolutely absorbed in heat.

 

Tips for leftover mashed potatoes:

  1. Leftover mashed potatoes can be made into “potato patties” by coating them with bread crumbs and frying in a non-stick pan with butter.
  2. Extra mashed potatoes can also be used in stews/soups as a thickening agent.

 

 


Cream of Spinach Soup

Posted by Angelica on July - 17 - 2011

*Tips: always cook vegetables in low heat as this would retain the vitamins and goodness which are essential for the body.

 

Cream of Spinach

Ingredients

  • 1 bowl of spinach leafs
  • 1 tablespoon of butter
  • 1 medium sized onion
  • 2 cloves of garlic
  • 1 cup of milk
  • 1 cups of water
  • A pinch of salt & pepper
  • Heavy cream

Directions

  1. In a dry pan, put in the butter and sauté the onion & garlic until fragrant in very low heat. Make sure to not let it burn as it will spoil the color of the soup.
  2. When it turns light golden brown, add in water & ½ cup of milk. Add in the spinach leaves & cover the pan with a lid. Once spinach is added, it should only take about 3-5 mins to start boiling and it’s essential to turn off the heat when the boiling starts.
  3. Let it sit in the pan for another 3 mins before putting it into the blender and grinding it until it becomes smooth in texture.
  4. Put the mixture into the pan again and cook it for another 2 mins with the remaining ½ cup of milk.
  5. Garnish with a little heavy cream and serve hot.

 

Color your plate

Posted by Angelica on July - 12 - 2011

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”

– Jim Davis

Eat a rainbow of Vegetables & Fruits

If you thought that green cabbages & purple cabbages were the same with differences only in price, you’ll probably need to think again & change your mindset completely. The vegetables & fruits you eat everyday apparently has got nothing to which family it belongs to but of the colors they are!

It has been researched and proven that vegetables & fruits of different colors have different kind of nutrients that help to protect the body against illness.

This is going to make your groceries shopping adventure more exciting that you thought it is…. J

 

Red Group
 

Antioxidants & reduce cancer risk,

Yellow/Orange

Reduce Heart Disease, cancer, good for eyes, improve immune. High in Vitamin A, C, B & folate, and beta carotene

Green

Contains chlorophyll, prevents cancer, prevent cataract/blindness in old age, reduce risk of birth defect. Rich in Vitamins

Blue/Purple

Antioxidants, protects cell from damages, reduce cancer, stroke & heart disease. Improve memory & age healthy

White/Beige

Health Promoting Chemicals, lower cholesterol & blood pressure. Reduce risk of stomach cancer. Good source of mineral & potassium

Red apples

Yellow apples

Green apples

Blackberries

Bananas

Beets

Apricots

Artichokes

Blueberries

Cauliflower

Red cabbage

Butternut squash

Asparagus

Eggplant

Garlic

Cherries

Cantaloupe

Avocados

Figs

Ginger

Cranberries

Carrots

Green beans

Juneberries

Jicamas

Pink grapefruit

Grapefruit

Broccoli

Plums

Mushrooms

Red grapes

Lemons

Brussels sprouts

Prunes

Onions

Red peppers

Mangoes

Green cabbage

Purple grapes

Parsnips

Pomegranates

Nectarines

Cucumbers

Raisins

Potatoes

Red potatoes

Oranges

Green grapes

Purple Cabbage

Turnips

Radishes

Papayas

Honeydew melon

Blackcurrants

White Peach

Raspberries

Peaches

Kiwi

Purple Figs

Pears

Rhubarb

Pears

Lettuce

Elderberries

Rambutans

Strawberries

Yellow peppers

Limes

Black Olives

Lychees

Tomatoes (best when cooked)

Persimmons

Green onions

Purple Potatoes

Watermelon

Pineapple

Peas

Purple Asparagus

Red Onions

Pumpkin

Green pepper

Purple Yam

Blood Oranges

Rutabagas

Spinach

Mangosteen

Yellow winter squash

Zucchini

Pink Dragon Fruit

Sweet corn

Green Peas

Red Plums

Sweet potatoes

Leeks

Nectarines

Tangerines

Okra

Yellow tomatoes

Butterhead

Yellow watermelon

Long Bean

 

 

 

RED VEGETABLES & FRUITS

Red Vegetables

 

 

 

 

 

 

 

 

 

 

 

YELLOW/ORANGE VEGETABLES & FRUITS

Yellow / Orange Vegetables

 

 

 

 

 

 

GREEN VEGETABLES & FRUITS

Green VegetablesGreen Vegetables

BLUE/PURPLE VEGETABLES & FRUITS

Blue / Purple Vegetables

 

 

 

 

 

 

WHITE/BEIGE VEGETABLES &

FRUITS

White / Beige Vegetable

 

 

 

 

 

 

 

 

 

 

 

 

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