Tag: recipe

20 ways with new potatoes

New potatoes give an instant summery twist to your meals – and you don’t even have to peel them!

Available all year round, new potatoes are cheaper when they’re in season (April – July) and are the basis for lots of lovely meals.

Toss them in a salad – or make a classic potato salad – replace your usual side or add them to your favourite curry, new potatoes can be used in so many different ways.

So if you’ve picked up a bag of the mini spuds and don’t know what to do with them, take a look at our 20 different ways to cook new potatoes.

Matcha Green Tea Shots

These healthy energy shots give you a BLAST of antioxidants, the perfect afternoon pick-me-up for a healthy Happy Hour!

I’m in love with Matcha^[1], not just because of the antioxidants, or because it has two amino acids (theophylline and L-theanine) which have both an energizing and calming effect (which explains why Buddhist monks have been drinking Matcha for centuries!)

I really just love the taste of Matcha^[2], more than I enjoy drinking a regular cup of green tea. Because it’s a fine powder form of the tea leaf, it quickly dissolves in anything you put it in, hot or cold, so if I want to drink it cold, I just mix it in – no heating required!

This is so easy, and takes just 1 minute to make. I combine sweetened vanilla Almond Breeze^[3] almond milk and Matcha powder – then shake, shake, shake! That’s it! You could even use unsweetened almond milk and a few drops of stevia.

For a quick afternoon pick me up, rather than reaching for a cup of coffee (which I prefer to drink in the mornings) I go for Matcha instead. It’s the perfect pick me up without the jitters.

Matcha Green Tea Shots
gordon-ramsay-recipe.com
Servings: 2 • Size: 2 shots (4 oz) • Old Pts: 1 • WW Points+: 2 pt
Calories: 55 • Fat: 2 g • Carb: 10 g • Fiber: 1 g • Protein: 1 g • Sugar: 9 g
Sodium: 76 mg • Cholest: 0 mg

Ingredients:

Directions:

Combine the almond milk with the Matcha powder and place in a martini shaker. Shake, shake, shake (shake really good to dissolve the powder) and pour into 4 shot glasses.

Disclosure: This post is sponsored by Blue Diamond Almond Breeze^[4].
I only share products I use in my own kitchen
on a daily basis. I created this recipe and received compensation to do
so.

References

^{^} Matcha (www.amazon.com)
^{^} Matcha (www.amazon.com)
^{^} Almond Breeze (almondbreeze.com)
^{^} Blue Diamond Almond Breeze (almondbreeze.com)

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Skinny Garlic Parmesan Fries

These delicious fries are baked in the oven with garlic, a little olive oil, kosher salt and black pepper, then sprinkled with freshly grated Parmesan and parsley – to die for!

Inspired by a night out with friends, my girlfriend ordered something very similar although fully fried and I couldn’t stop eating them – I knew I had to make them at home!

Yesterday I set out to see if I can recreate them, and luckily I had a houseful of people who helped me taste test them. BIG HIT with everyone in my house!! You don’t miss the fact that they are not fried at all, and the garlic smells amazing while it’s baking in the oven. I listed them here as 1 serving which is basically one potato per person, but you could share them if you were serving them as a side.

I made two batches and baked them on two baking sheets because the key to making them crisp is to make sure they all lay flay on the baking sheet, you don’t want to crowd the pan.

To cut them, I used my mandolin and sliced them into 1/4-inch thick slices. Then I took a knife and sliced them into 1/4 inch thin strips. If you cut them thicker you’ll have to adjust the cooking time. Next time I may try my paderno slicer and see how they work out spiralized.

And for those of you who are scared of potatoes, I just want to remind you potatoes are good for you! They are rich in fiber, potassium and magnesium, which are all listed as
shortfall nutrients in the American diet. Plus, they are naturally gluten free and part of a clean eating diet!

Skinny Garlic Parmesan Fries
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 potato • Old Points: 4 pts • Points+: 5 pts
Calories: 192 • Fat: 6 g • Carb: 32 g • Fiber: 3 g • Protein: 5 g • Sugar: 1 g
Sodium: 69 mg (without salt) • Cholesterol: 3 mg

Ingredients:

1 tsp olive oil
1 clove garlic, crushed well
canola cooking spray
1 medium (6 oz) potato, russet or yukon gold, washed and dried
kosher salt and black pepper, to taste
2 teaspoons fresh grated Parmesan cheese (I used Reggiano)
fresh parsley, minced

Directions:

Combine the oil and crushed garlic in a small bowl.

Preheat the oven to 425°F. Lightly coat a baking sheet with cooking spray.

Cut the potato lengthwise into 1/4-inch thick slices; cut each slice into 1/4-inch thick strips. Place on the baking sheet and toss with the oil and garlic and use your hands to evenly coat. Season with salt and black pepper. Place on a single layer onto the greased baking sheet. Bake uncovered in the center of the oven until tender crisp and golden brown, about 10 minutes on each side. Baking time will vary depending on your baking sheet and your oven.

Remove from the oven and top with parmesan and parsley, eat hot!

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