Tuesday, June 30, 2015

Super Antioxidant Bagel Sandwich w/ Smoked Salmon and Avocado Cream Cheese Spread

I came up with this combination of familiar and figure friendly ingredients after a workout one day.  I was in need of something time sensitive and filling, not to mention, delicious!  The elements of this bagel are complimentary in all regards and make for a filling and satisfying treat, boasting a host of things good to and for you.  Granted, I threw in a slice of crumbled bacon for dexterity and a much welcomed compliment to the crunch and chewiness of the toasted onion bagel, but that may easily be omitted or substituted with turkey bacon or vegan substitute. 
 The spread consists simply of 4 oz. lower fat cream cheese and half of an avocado,  one 1/2 fresh squeezed lime, and 1/4 c. freshly chopped parsley.   SPST.   This spread will be enough for 4 bagels.
 The avocado of course provides a healthy dose of good fats, poly and mono unsaturated,  B vitamins,  dietary fiber, a splash of calcium, Iron, magnesium and more.  The cream cheese provides much needed calcium and vitamin D.  
 Parsley is a natural diuretic and lends even more calcium, plus it is super-rich in B vitamins, Vitamins A and C, as well as rare volatile oils , particularly myristicin which is said to reduce formation of certain tumors, and reduce the effects of certain carcinogenic substances on the body's cells, and flavonoids.   Flavonoids in parsley are antioxidant in nature, battling free radicals internally.
Citrusy lime, water rich and crunchy cucumber, green leaf lettuce,  as well as some  Omega 3 rich smoked Salmon send this all in one sandwich into a league of its own. One 3 oz. serving of smoked Salmon is enough for all 4 bagels.  Add as many slices of cucumber and green leaf lettuce as you like.
 What the hell, on your busiest day, have two of these bad boys, your body will thank you for it.


 




Monday, June 29, 2015

Layered Potato Pavee w/ Herbed Brie and Parmesan

This is a simple yet elegant dish featuring three cheese and potatoes,  pairing well with about  ANY protein you can think of.   The potatoes are thinly sliced using a mandolin and blended with freshly sliced onion, garlic and parsley from my herb garden.
 This dish is perfect for everything from cozy dinner to Sunday brunch.  I even enjoyed squares of this mildly decadent dish at room temperature.  It really brought out the flavor profiles of the cheeses.  Substitutions for "skinnifying"can be made if desired, like fat free evaporated milk or other milk product. As is though, this recipe is not too hard on the mid-section and won't have to be added to your list of foods to be eaten semi-annually!!
Recipe:
6 c. sliced potatoes, such as russet
1 onion, thinly sliced, about 1 cup
1/2 c. fresh parsley, rough chopped
2-3 cloves, minced or pressed
2 tbsp. butter
1 tbsp. extra virgin olive oil
2 tbsp. AP flour
1 can evaporated milk, use fresh if desired
1/3 c. Herbed Brie
1/3 c. grated Parmesan
1/3 c. mozzarella
4 eggs, or egg substitute
SPST (Salt and Pepper to Suit Taste)
Olive Oil for drizzling, extra virgin
Shaved Parmesan for garnish
Preheat oven to 375*F.
Toss potatoes drizzled with olive oil with onion and parsley.  SPST
Spread evenly in a baking dish or casserole, about 1 inch thickness.
In a medium saucepot, melt butter and tbsp. olive oil over medium heat.
Once butter melts and bubbles are small and many, sprinkle in flour.
Whisk or stir vigorously, combining and cooking for about 1 minute.
Remove from heat and whisk in milk.
Return to heat and cook until thickened, about 5 minutes.
Reduce heat to medium low.  Add garlic.
Stir in cheeses until melted.
Temper in eggs, by adding about 1 tsp. of cheese sauce at a time to eggs in separate bowl, until it is increased to about 1 cup.
Whisk in eggs and remove from heat after about 1 minute.
Pour cheese sauce over potatoes and shake the dish to work the sauce down and around the potatoes.
Cover tightly with foil and bake until set, about 35 minutes.
Check doneness by inserting a knife in center, it should come out clean.
Remove foil and cook until golden, about 15 minutes.
Let stand before cutting into serving squares and garnish with shaved Parmesan.
Serves 12-15



Featured Author
Featured Author
Smokinhotchef
Smokinhotchef
view my recipes
Featured Author