Tag: cloves garlic

Sweet Potato Turkey Shepherds Pie

Ground turkey sautéed with mixed vegetables, sliced mushrooms and fresh herbs with a savory garlic sweet potato topping. Comfort food without the guilt!


This is a crazy month for the North East. First we got slammed with a hurricane, and yesterday a Nor’easter. This is what it looks like outside my door…








Thousands of people, including myself are still without power. Here on the south shore of Long Island, the fear the power company has is if they turn the power back on, it may start fires to the homes with severe water damage. There of talks of having to inspect every home before they turn the power back on… I’m afraid this means it could be a while before I get my power back.

I’m not complaining, I’m managing fine for now thanks to my generator to keep my house warm, but many neighbors aren’t so lucky. Yesterday I visited an elderly woman who lives by herself, was cold, had no food and it just broke my heart knowing she is one of many. My girlfriend and I went grocery shopping for her and brought her some food and batteries and a warm hug, but she insisted on staying home despite the cold.


Talk about a month to give thanks, I just want to remind you all to count your blessings! Be thankful for the little things: heat, clean water, hot showers, electricity, and hot food on the table. The simple necessities we often take for granted.


This dish can be assembled ahead of time, then baked in the oven when you are ready to eat. It also freezes well and reheats great. I made them in individual oven safe dishes for perfect portion control, but you can also make this in one large pie dish.


Sweet Potato Turkey Shepherd’s Pie
gordon-ramsay-recipe.com
Servings: 6 Size: 1 pie • Old Points: 5 pts • Points+: 6
Calories: 250 • Fat: 6 g • Carb: 34 g Fiber: 6 g • Protein: 16.5 g • Sugar: 3 g
Sodium: 304 mg  (without salt)

Ingredients:

For the potatoes:

  • 1-1/2 lbs sweet potatoes, peeled, diced
  • 3 cloves garlic
  • 1/2 cup 1% milk
  • 1/4 cup fat free chicken broth*
  • 2 tbsp reduced fat sour cream
  • salt and pepper to taste

For the filling:

  • 1 lb 93% lean ground turkey
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 1 parsnip, diced
  • 2 cloves garlic, diced
  • 8 oz mushrooms, diced
  • 10 oz frozen mixed vegetables 
  • 2 tbsp flour (leave out to make gluten-free)
  • 1 cup fat-free low-sodium chicken broth*
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary
  • salt and pepper
  • paprika

Directions:

Boil
sweet potatoes and garlic in a pot of salted water until cooked and
soft. Drain and mash with chicken broth, sour cream, salt and pepper. 

Preheat oven to 400°F.

In a large saute
pan brown turkey; season with salt and pepper. When cooked, set aside on
a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12
minutes, until celery is soft.

Add garlic and mushrooms; sauté
another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen
vegetables, chicken broth, tomato paste, Worcestershire sauce,
rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes. 

In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape
the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or
until potatoes turn golden. Remove from oven and let it cool 10
minutes before serving.

*For Gluten-free diets, be sure you broth is labeled gluten free.

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Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp

Spicy shrimp with garlic, zucchini noodles, tomatoes and a squeeze of lemon juice – I just inhaled this EASY low-carb, gluten-free, paleo-friendly dish for lunch which took less than 20 minutes to make, start to finish and it was DELICIOUS!

Today it’s finally starting to feel like Spring! Before you know it, summer will be here and you know what that means…. bathing suit season! I’ve been diligent about working out a few times a week, but you know what they say – great abs start in the kitchen and this so true so now that winter is over, I’ve been cutting back on my carbs (not eliminating, don’t worry!) and really making my calories count.

In this dish, rather than using pasta, I swapped it for zucchini noodles. My Paderno Spiral Vegetable Slicer[1] is my all time FAVORITE cooking gadget. It’s the easiest way to make zucchini noodles, sweet potato spirals, carrot ribbons and more! Prior to owning one, I used my mandolin but it’s so much quicker and easier (and safer) with this fun gadget – you NEED one!!

Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp 
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 zucchini + shrimp • Old Points: 5 pts • Points+: 6 pts
Calories: 235.5 • Fat: 9 g • Carb: 14.5 g • Fiber: 4 g • Protein: 25 g • Sugar: 4 g
Sodium: 179 mg (without salt) • Cholesterol: 173 g

Ingredients:

  • 1 1/2 teaspoons olive oil
  • pinch crushed red pepper flakes
  • 4 oz peeled and deveined shrimp
  • 2 cloves garlic, sliced thin and devided
  • 1 medium zucchini, spiralized
  • pinch salt and fresh black pepper
  • 1/4 lemon
  • 1/4 cup halved grape tomatoes

Directions:

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.

Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

Makes 1 serving.

References

  1. ^ Paderno Spiral Vegetable Slicer (www.amazon.com)

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Gordon’s Chilli con Carne Recipe Serves 4-6 Prep 15…

Gordon’s Chilli con Carne Recipe

Serves 4-6

Prep 15 mins
Cook 35 mins

Ingredients

1 large onion or 2 banana shallots, chopped
2 cloves garlic, finely chopped
1 red chilli deseeded or keep half with seeds if you like it spicy
2 sprigs of thyme, leaves picked and roughly chopped
Olive oil, for frying
500g good quality beef mince
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
3 fresh tomatoes or 1 beef tomato, roughly chopped
400g tinned chopped tomatoes
100-200ml chicken or beef stock
3 tbsp tomato puree
1 cinnamon stick
1 bay leaf
400g kidney beans, drained and rinsed
Salt and pepper
Handful of chives, chopped
200ml soured cream
Boiled rice, to serve

Method

Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

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