Crispy Microwave Potato Chips

By in Appetizers, GF Sides 4 Comments Tags: , , , , ,

crispy microwave potato chips

I haven’t had a bag of potato chips sitting in my cupboard in a very, very long time. Mostly because they’re my weakness. I’m a salty craving kind of gal and I know if I had something like that laying around they would find a way to get eaten. That’s where these chips come in. They’re a healthier way to curb those cravings because they’re easy to prepare, nice and crunchy, and use zero oil.

I would never have guessed that you could make potato chips in the microwave and have them turn out crispy, but I promise you they do! And without any oil, that’s pretty amazing. The guests I served them to even told me they preferred these chips to store-bought. That’s the fun part about making them yourself – when you serve them to company they seem so gourmet but really they couldn’t be easier. They do take a bit of time, merely because you can’t cook them all at once in the microwave, so you wouldn’t want to make a mega batch for a potluck or anything with this method. But most of the time is hands off and you can be prepping other stuff while it cooks. Also, if cooked and stored properly they will stay crisp for several days in an airtight container, so they are a potential make ahead.

I find that if I make something like this at home it’s a special treat. I savour it more. And, I appreciate the work that went into it. Which means that my tendency to gorge or over eat is a lot less. The same goes for any sweets that I make. If I only eat “junk food” or sweets when I go through the effort of making them myself (and seeing what goes into them) I’m less likely to eat them mindlessly.

I normally don’t like to cook things in the microwave but I prefer this method over oven baked for two reasons 1) I’ve never made an oven recipe that turned out as crispy as these. 2) If you cook them in the oven you have to use oil and I love that these are completely oil free. Of course, if you wanted more of a deep fried flavour you could brush them with olive oil before microwaving. But, I honestly don’t think there’s any need for it.

This would be a fun “baking” project with kids and is an easy way to make a healthier version of a crowd favourite for a small bbq, game night or even just to curb a single-serving potato chip craving.

crispy microwave potato chips

Crispy Microwave Potato Chips

I prefer to leave the potato skins on for more nutrition and for looks, but feel free to peel them if that’s your thing. Also, the cooking time will depend on the power of your microwave, after a few batches you’ll know what it takes to get the perfect chip from your microwave.

  • russet (baking) potatoes (1 potato for every 2 people, depending on size)
  • salt, to taste

Slice potato as thinly as possible. Submerge slices in bowl of cold water as you go. You can leave them in the water for 10 minutes or so, if desired, to remove some of the starch. Once you’re ready to microwave, rinse the potatoes until the water runs clear; drain. Pat the potato slices dry between two clean kitchen towels. Place slices, in a single layer, on a paper towel lined microwave-safe plate (you will need to do this in batches). Sprinkle with salt. Microwave on high for 3 minutes. Flip the potatoes (careful they’re hot!). Cook for an additional 3 minutes at 50% power. Remove any chips that are crisp. Continue cooking, one minute at a time, until all chips are golden and crisp. Repeat with remaining potato slices. Serve immediately or allow to cool and store in an airtight container for several days.

Adapted from theKitchn.

Creamy Tropical Green Smoothie

By in Beverages, Cold, Kids, Snacks 5 Comments Tags: , , , , , , ,

tropical green smoothie

Green smoothies have been a “thing” for quite a while now, but I didn’t get it for the longest time because every recipe I tried tasted just too, well, green. But, I finally found one that tastes like a proper smoothie – cold, creamy and delicious. Your first thought will be “tropical” not “green”.

There’s a lot going on in this smoothie to make it just right. The banana, avocado and yogurt keep it creamy, the ice cubes keep it cold and refreshing, the orange juice gives it a tropical flavour, and the honey sweetens it up. I don’t normally put this much honey in a smoothie but I feel like it’s necessary to take away the “green” flavour that tends to make these types of smoothies taste like a blended salad. *shudder* I like to eat my salad with a fork, thank you very much.

This smoothie gets it’s green from two veggies, avocado and spinach. But, I don’t think that either are distinctly noticeable. In fact, Max doesn’t like avocados one bit “except for in smoothies” he now proudly proclaims, because he loves this smoothie so much. Mommy win!

tropical green smoothie

Creamy Tropical Green Smoothies

  • 1 avocado, peel and pit removed
  • 1 large banana, peeled (or 1.5 small)
  • 1 large handful baby spinach
  • 1/2 cup Greek yogurt
  • 1 1/2 cups pure unsweetened orange juice
  • 1/4 cup honey
  • 12 ice cubes

Place all ingredients in a blender, process until smooth. Serve.

Makes: 4 large servings

Adapted from Everyday Food.

Rhubarb Strawberry Jam

By in Condiments 3 Comments Tags: , , ,

rhubarb strawberry jam

A week ago my fridge was full to the brim with strawberries and rhubarb. I put out the call on facebook - what would you make? And, I was shocked to see how many people said jam! We must be friends.

So that settled it in my mind, the first thing I was going to make was jam. When I went on my search for the winning recipe I had some criteria in mind. 1) I didn’t want to use commercial pectin. I prefer a looser and more natural set to my jam and I find that the pectin makes it too stodgy for me so I generally try to stay away from it. 2) Less sugar. Seriously, so many jam recipes have a ridiculous amount of sugar in them. I understand that it helps with preservation and with set, but when recipes are calling for 10 cups of sugar and only 8 cups of fruit, that’s a little lot overboard for me. 3) I wanted it to be fresh tasting. Which is a big reason why I wanted less sugar, because it can give the jam more of a candy flavour and hinder the freshness of the fruit from shining through.

When I found this recipe I knew it was the one to try. There’s no pectin and it has a fraction of the sugar compared to the other recipes I came across. But, the biggest thing that caught my eye and sealed the deal was the way it was cooked down. You start by cooking the fruit just enough to release the juices, then you strain the fruit, set it aside and then cook the juices until reduced by half. After that, you return the fruit to the pot and cook it until the jam is set to your liking. The reason I love this is because the fruit is cooked less, preserving more of a fresh flavour. Bingo! All criteria check marked!

This particular recipe is heavier on the rhubarb. This means that the rhubarb flavour really shines and the strawberry helps to sweeten it up and round it out. It has clean, crisp flavours and is just the recipe I needed to kick off the spring canning season. I already know that I’ll be making a double batch yet, before spring is through, because we are inhaling this stuff pretty quickly. And, we’re using it in so many yummy things. Which reminds me, make sure to whip up a batch soon because I have a delicious treat to share with you soon that uses this jam as it’s star ingredient!

P.S. If you’re not up to canning this recipe you don’t have to miss out. Just freeze it instead!

rhubarb strawberry jam

Rhubarb Strawberry Jam

New to canning? Freeze this recipe instead, or read up on the process in my canning basics post.

  • 2 lbs fresh rhubarb cut into 1/2-inch pieces (about 6 cups)
  • 1 lb fresh strawberries, hulled and diced (about 3 cups)
  • 1/2 cup water
  • 2 cups sugar
  • 1/4 cup fresh lemon juice

Place rhubarb, strawberries, water and sugar in a medium-sized pot set over medium heat. Cook, stirring often, until the juices are released and begin to cover the fruit. Pour the mixture through a fine mesh sieve to separate the fruit from the juices. Set the fruit aside. Return the the juices to the pot and bring to a boil over medium-high heat. Allow to cook, stirring frequently, until reduced by approximately half (an easy way to check this is to use the handle of a wooden spoon. Dip it into the liquid to “stain” it. Then use that as a measuring guide for how much it’s cooking down). Skim off any foam that rises to the surface, as you go. Add the fruit back to the pot, along with any accumulated juices. Stir in lemon juice. Bring to a simmer and cook until a spoonful of the mixture mounds on a frozen plate without spreading. Once ready, you can pack it into jars, or tupperware, and freeze. Or, follow the process below for canning.

To can: While jam is cooking, sterilize 5, 1/2 pint jars along with lids, as instructed in this canning basics post. Fill the jars to within 1/4 inch of the top with jam; wipe the rims, top with lids and tighten rings to fingertip tight. Process in a boiling water bath for 5 minutes (see: “things you need to know” for processing times above 1000 feet). Remove jars from water bath and set on a kitchen towel to cool for 24 hours. Check for seals before storing in a cool, dark place until ready to use.

Makes: 4 cups

Adapted from Smells Like Home. Originally from Canning for a New Generation

Caramelized Onion & Goat Cheese Dip

By in Appetizers, Condiments, GF Sides 3 Comments Tags: , , , , , ,

caramelized onion goat cheese dip

I’ve made my fair share of onion dip. It’s always been one of my faves as far as dips go, and I always seem to be trying something new in search of that perfect go-to recipe. Most recipes I’ve made start out with a wack load of mayo. I love mayo as much as the next gal but there’s something about that, that gives me a little bit of the heebie jeebies – that’s a lot of mayo! Well, this dip is mayo free and is so delicious it immediately jumped to the top of my onion dip list. Now when I get a craving for onion dip, it is specifically for this recipe.

The first time I made it, it was Christmas and all of us ladies were hiding the bowl of dip and sneaking bites because I had obviously not made enough for the entire family and we just didn’t want to share. Finally the Christmas spirit won out and we put it out for everyone to enjoy. But man was it ever hard to give up.

I recently made it again for company and I knew I wouldn’t be able to live with my conscience another moment if I didn’t share it with you. It starts with a base of sour cream, which gets mixed with deliciously rich goat cheese, some deeply caramelized onions and a handful of chives. The flavours are so rich and deep I’m afraid you won’t be able to go back to the mayo stuff (never mind store-bought)!

I have to say that this dip makes one of the best burger spreads I have ever had. I mean caramelized onion and goat cheese on a burger? I really can’t think of a better combination.

P.S. Stay tuned for the homemade potato chips that we served with it. They are super-duper easy-peasy and I can’t wait to share them with you.

Caramelized Onion and Goat Cheese Dip

For a smoother dip, process in a food processor instead of mixing by hand.

  • 1 tablespoon olive oil
  • 2 cups diced onion (about 1 medium)
  • 1 garlic clove, minced
  • salt and pepper, to taste
  • 1 cup sour cream
  • 4 oz. soft goat cheese
  • 1/4 cup finely chopped fresh chives

Add oil to a skillet and preheat over medium-low heat until oil starts to shimmer. Add onions and garlic, season with salt and pepper. Cook, stirring often, until onion caramelizes and turns a deep golden brown. Set aside to cool slightly.

Meanwhile stir together sour cream and goat cheese, mashing the goat cheese with a fork to break it up. Stir in the caramelized onions and garlic along with the chives. Taste and season again with salt and pepper. Cover and refrigerate at least one hour before serving.

Makes approximately: 2 cups

Adapted from Chow.

Kids in the Kitchen: No-Fail Crepes for Mothers Day (video)

By in Breakfast, Kids, Mothers Day No Comments Tags: , , , ,

no-fail crepes

My husband doesn’t get to cook in the kitchen much. Give him a grill and a slab of meat and he’ll whip out one mean steak that’s perfectly charred and melt in your mouth tender. Since I love cooking so much, there aren’t many reasons for him to get in the actual kitchen on a regular basis, but one thing he can crank out like a pro is crepes. He is the crepe master. And, it’s one recipe that I know he can easily make with the kids without my interference. In other words, it’s a win for Mother’s day.

Crepes are not usually something that you think of for beginner cooks. And, with Mother’s Day coming up I think it’s safe to say that there will be a lot of beginner cooks in the kitchen this weekend. This recipe is for them. And for you, Mom.

No matter who’s making these crepes they turn out fabulous every time. When little hands are pouring the batter or swirling the pan they will more then likely come out in all sorts of funny shapes and sizes, but they will be just as tasty. Besides the most important thing, that makes them taste the best, is that they’re made with love. (Awww.)

These aren’t as fragile as a lot of crepe recipes are, so they won’t be as paper thin, but that’s what makes them have such consistent results. I think they’re just as delicious as a wispy thin crepe but there’s none of the heartache of throwing out the ones that don’t work. Win. Win.

I’ve included a video at the end of this post that me and my son created together to show just how easy it is for kids to make these crepes (with adult supervision of course!). Granted, it won’t win any awards for cinematography, but it was a fun little project for us to do together and he is so proud that those are his fingers in the video. And his little sister always cheers “Ma! Ma!” (Max! Max!) whenever we watch it. So with all that sweetness I couldn’t really resist sharing it with you. A visual always helps when you’re getting started in the kitchen right?

No-Fail Crepes

  • 1/2 cup water
  • 1/2 cup milk
  • 1 cup flour
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 tablespoons oil (olive oil or canola)

Place all ingredients into a blender. Blend until smooth.

Heat a non-stick skillet over medium heat. Ladle 1/4 cup batter into the pan while you tilt it in a circular motion to spread evenly. Cook until the edges start to curl up, flip and cook until both sides light golden brown. Set prepared crepe on a plate and continue with remaining batter, stacking crepes on top of each other (you can keep them warm by placing the plate in an slightly warm oven). Top with desired toppings and roll up to serve.

Makes: 9 crepes

Filling Ideas
  • peanut butter + banana + honey
  • ham + cheese + mustard
  • berries + whipped cream + chocolate sauce (for dessert!)
  • cooked apple slices + cinnamon + maple syrup
  • almond butter + sliced peaches + maple syrup
  • butter + cinnamon sugar

Video

No-Fail Crepes for Mothers Day from Kitchen Simplicity on Vimeo.

Vanilla Chia Pudding with Honeyed Strawberries

By in Creamy, GF Sweets, Snacks, Sweets 4 Comments Tags: , , , ,

vanilla chia pudding

Are you familiar with chia? Besides the pet. ;) I’ve been seeing a lot of chia puddings out there these days, and for good reason. These little seeds boast so many healthful properties – tons of protein, fibre, Omega 3′s, antioxidants and much, much more.  I’ve tried a couple different versions, even chocolate ones, but this was the first chia pudding that turned out just right for me and that we actually found crave worthy. It’s delicious on it’s own but the addition of in-season strawberries doesn’t hurt one bit.

These little seeds get a gel coating that expands as they soak up the liquid, turning milk into the thickness of pudding. The end result is very reminiscent of tapioca pudding except that the chia seeds retain their crunch. Keep in mind that while they are perfectly fine to eat without soaking them first, they can potentially dehydrate you, because of their eagerness to soak up surrounding liquids. But, this shouldn’t be a problem as long as you make sure you’re drinking lot’s of water, which you should be anyways!

Growing up, my mom used to chop up our fresh hauls of strawberries and toss them in sugar. I’d eagerly wait for them to soften and release their juices so we could start spooning them onto ice cream, pancakes, or anything we could get our grubby little hands on. Going with the healthier theme of this dessert I decided to toss them in honey just to give them that little bit of extra oomph they need to become soft and saucy. This is also one of our favourite topping for homemade yogurt.

With all the warm days ahead this is a refreshing, energizing and healthful treat to help power you through your day.

P.S. I buy my chia seeds from Costco. You should also be able to find them at your local health food store.

Vanilla Chia Pudding with Honeyed Strawberries

Chia Pudding
  • 2 cups milk (or almond milk)
  • 1/4 cup honey
  • 2 teaspoons vanilla
  • 1/2 cup chia seeds

In a medium sized bowl or tupperware container, whisk honey and vanilla into milk until honey is dissolved. Gradually whisk in chia seeds. Cover and refrigerate for 4 hours, whisking to break up clumps after one hour.

Honeyed Strawberries
  • 1 cup diced strawberries
  • 1 tablespoon honey

Mix together strawberries and honey in a small bowl. Let sit five minutes, stirring occasionally, until strawberries have softened and release their juices. Spoon over pudding to serve.

Makes: 4 servings

Pudding adapted from Weelicious.
1 2 3 4 5 6 7 8 »