Good Monday Morning!!!
😀 😀 😀
I found this great recipe for Healthy Potato Nachos!!!!!
Healthy nachos? Yeah, that is quite a promise.
Potatoes to the rescue! By replacing the deep fried tortilla chips with freshly baked potato slices, we have a plate of nachos which is basically all veggies and fruits.
Hurrah for potato nachos!
“Tree hugger” healthy potato nachos
- 3 potatoes
- A handful of grated cheddar cheese
- A handful of chopped spring onions (aka scallions / green onions)
- 1-2 jalepenos, de-seeded and sliced
- A couple scoops of greek yogurt
- A few handfuls of rocket / arugula
- One can of black beans, drained and rinsed
- 3 tomatoes, de-seeded and chopped into tiny pieces
- 1 small red or green bell pepper, minced
- 1 small red onion, minced
- A handful of chopped coriander (aka cilantro)
- Juice of 1 lime
- 1 medium avocado
- A few grinds of sea salt
- 1-2 tsps of lime juice
- Pre-het oven to 205C / 400F
- While it’s pre-heating, prepare the salsa and guacamole.
- Combine all salsa ingredients in a bowl. Place in the fridge to allow the flavours to mingle.
- Prepare the guacamole by mashing the avocado with the salt and lime juice. Leave to one side while you get everything else ready (don’t refrigerate)
- Slice your potatoes horizontally, into approximately ¼ inch rounds. (The more consistent, the better, because it keeps them cooking evenly, but if, like me, you don’t have a mandolin, you will probably end up with some thinner, crispier slices in the mix. Which is not a terrible thing.)
- Cover a large baking tray (you may need 2) with baking paper, and then brush a thin layer of vegetable oil over it.
- Place the rounds on top of the baking paper and brush with a thin layer of oil on top of each.
- Place in the oven and bake for 15 minutes. Then flip them over and bake for another 15. They should be cooked through and a little bit crispy. If they are too soggy, you may want to broil or grill them for a few minutes to crisp them up.
- Now move the potato rounds to the plate or tray you will be serving them on. Pile them up and sprinkle with cheese. Grill / broil for a few minutes to melt the cheese.
- Top your nachos with salsa, jalapeno slices, and a couple spoonfuls each of guacamole and greek yogurt.
- Cover in rocket / arugula and serve!
My sister posted this on Facebook the other day….
😀 😀 😀
“Love living in a multicultural community”
This recipe is an oldie but a goodie!
The nice thing about this recipe is that it isn’t complicated. A few very simple ingredients allow you to taste the pure flavours of each but enjoy the combination of the whole. This recipe is best enjoyed shortly after combining ingredients and at room temperature. It isn’t bad on day 2, but it needs to be brought to room temp and the tomatoes aren’t as firm. I don’t recommend keeping it longer than one day. And actually, it’s so yummy you probably won’t have left overs.
The most important thing to note when cooking fresh picked corn is the length of time that you boil it. The corn itself is often blamed for being tough-some will say it’s a poor crop- but often it is the fault of the cook for over boiling it which results in a tough skin and a nasty cob of corn. You’ve probably experienced this, yes? It’s true the cob can be old and become tough before even hitting the hot water but that’s why it’s best to source the freshest picked crop possible- same day is ideal from the farmer that grew it! I recommend bringing a large pot of water to a boil and then placing the cobs in the water for a maximum of 3-5 mins–I like them at 3 minutes myself- but that’s it. Then remove them from the water and serve immediately. Leaving them in the hot water even if you turn the heat off will also overcook them. For this recipe you can cool the cobs in cold water after removing from the pot. The corn must be cool or it will wilt the cilantro and soften the tomatoes.
Fresh Corn, Pinto Bean and Heirloom Cherry Tomato Salad
Yield: approx 5 cups salad
3 cobs fresh picked corn, organic preferably
16 cherry heirloom tomatoes, organic preferably, sliced in half
1/4 cup finely diced red onion
1/3 cup chopped fresh cilantro
1 – 14oz tin black pinto beans, drained and well rinsed
juice of one lime
1/4 cup of extra virgin olive oil, preferably organic
pinch celtic sea salt
Boil a large pot of water and place cobs in water for 3-5 mins-no longer. Remove and place in cold water to stop cooking. Once cool, slice the corn kernels off the cob and place in medium sized bowl, breaking up the pieces somewhat. Add cherry tomatoes, onion, cilantro, and black beans. Combine lime juice, oil and pinch of salt and pour over corn mixture and coat evenly. Let stand 10 mins and then enjoy!
I’ve been sitting here looking at the blank screen for almost 15 min.
Typing a little, then deleting and again.. it’s been a while since I’ve been here 😀 😀
So much I want to say, just not sure where to begin 😀 😀
≈Laugh loudly, Love generously, Care deeply, Speak kindly≈