Monday, June 15, 2015

Low Carb Chili Cheese Fries ~ How to Make Jicama Fries

I was chatting with my good friend Merrilee a few weeks ago about healthy recipes. She's been following a low carb diet for quite awhile now with great success and commented that she's been craving chili cheese fries.

Hmmmm... I thought.... Chili cheese fries as a low carb, healthier recipe... sounded good, but could it be done?

So I took to the internet, googling several low carb versions of the fry until I found an idea from low carb chef George Stella to use jicama and EUREKA! My chili cheese fries were born!


 Visit the printable recipe here: Chili Cheese Fries

Or enjoy my step by step video which is part of a Father's Day collaboration!




Ingredients Chili
  • 1/2 onion, small dice
  • 1 package ground turkey (app one pound)
  • 1 tsp cumin powder
  • 1 Tbsp garlic powder
  • 1/4 tsp salt
  • 1 tin (7-10 oz) diced flavoured tomatoes like Rotel, Aylmers, Hunts, or stewed tomatoes
  • 1 tbsp chili powder
  • 1 1/2 tsp creole spice
  • 1/2 tsp salt
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp brown sugar or brown sugar Splenda
  • 1/4 cup ketchup
  • A few shakes of hot sauce
  • 1 bay leaf
Directions
  1.  Saute the onion, ground turkey, cumin, garlic powder and salt. Continue to saute at medium heat until the turkey is browned and fully cooked.
  2. Add the rest of the ingredients and simmer on medium low heat while the fries bake (at least 45 minutes).
  3. Remove bay leaves.
Ingredients - Fries
  • 1 jicama (1 lb.), peeled and cut into ¼-inch-thick fries
  • 1 tablespoon extra virgin olive oil
  • 1 tsp creole seasoning
Directions - Baking (recipe adapted from Healthy Recipes Blog)
  1. Preheat oven to 400 degrees F. Line a cookie sheet with foil and fit it with a cooling rack.
  2. Place the jicama strips in a microwave-safe bowl. Add 2 tablespoons of water. Cover, and microwave for 15 minutes, stopping once to gently stir.
  3. In a large bowl, toss the jicama fries with the olive oil and the creole seasoning. Arrange on the cooling rack. Bake 45 minutes, until browned. 
Directions - Deep Frying (recipe adapted from George Stella's Livin' Low Carb: Family Recipes Stella-Style )
  1. Place the jicama strips in a microwave-safe bowl. Add 2 tablespoons of water. Cover, and microwave for 15 minutes, stopping once to gently stir.
  2. Dry the jicama well with paper towels. 
  3. Place a heavy pot over medium-high heat and fill with at least 1-inch vegetable oil. Heat the oil to 350 degrees F.
  4. Carefully place the chips into the hot oil (use a slotted spoon and wear mitts) and fry until very crispy (just a few minutes will do). Cook in batches, as necessary. Remove and drain on paper towels.  Sprinkle liberally with the creole seasoning to taste.

     Recipe Cheese Sauce 

    Melt 5 squares of Laughing Cow Cheese one at a time into 1/4 cup of milk over medium heat. Whisk constantly. Whisk in more milk at the end to get the consistency you want.

    Serve the chili over the jicama fries with a gorgeous drizzle of the cheese sauce over all

    Author:

    Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.   

Monday, June 1, 2015

Crispy Baked Zucchini and Salmon Patties

I absolutely love potato pancakes, or latkes, but the potatoes cooked to a crispy golden in oil don't love me. No wait, I've got that wrong, the potatoes and oil love me soooooo much they've been known to take up residence on my, erm, being.

So what's a latke loving gal like myself supposed to do?

Create a recipe that's not only crispy and delicious, it's nutrient rich and super healthy!


 This easy recipe from the pantry can be put together in 15 minutes - perfect for a busy weekday! Serve with a big tossed salad and you've got a meal the whole family will love! (I've also been known to get into them later... shhhhhh... don't tell anyone, but they're really good cold).

Visit the printable recipe here: Crispy Baked Zucchini and Salmon Patties

Learn how to make these (and see what The Man I Married thinks about them ) with my step by step video.




Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 patties - 6 per baking sheet

Ingredients
  • 1, 7.5 oz tin sock eye salmon
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1 tbsp fresh chopped dill
  • 1/2 tsp black pepper 
  • 2 tbsp mashed ripe avocado 
  • a few shakes of hot sauce
  • 2 cups peeled and shredded zucchini
  • 1 tsp salt
  • 1 tablespoon grated onion
  • 1 egg, beaten
  • 2 tablespoons flour (I like chick pea flour in this recipe but any will do)
  • 2 tbsp shredded parmesan cheese
  • 1 cup whole wheat Panko breadcrumbs
  • Cooking spray or Extra Virgin Olive Oil in a mister

Directions
  1. Drain the salmon. Flake and mix it in a medium bowl with the salt, pepper, dill, hot sauce, and avocado.
  2. Grate the zucchini and place mixed with 1 tsp of salt in a colander over the sink and let sit for 10 minutes. After 10 minutes, place in a large t-towel and wring, extracting as much moisture as possible from the grated zucchini.
  3. In a medium bowl stir the zucchini, onion, salmon/avocado mixture, egg, flour and Parmesan cheese together.
  4. Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill an ice cream scoop with the batter, place on prepared baking sheet and flatten with the back of the scoop, using your fingers to make even patties. 
  5. Sprinkle each patty with breadcrumbs and gently press them in. Using a spatula, gently turn over and sprinkle bread crumbs onto the other side.
  6. Mist or spray the patties with a light mist of cooking spray or olive oil.
  7. Repeat with remaining batter. 
  8. Bake for 10 - 12 minutes, flip, mist, and bake for another 10 - 12 minutes. Remove from the oven and serve hot or cold. These are delicious on their own but can also be served with a dollop of sour cream, Greek yogurt, or apple sauce. 
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.