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  • The Low Fat Chick 5:15 pm on February 18, 2013 Permalink | Reply
    Tags: potatoes, ,   

    Sweet Potatoes and Sausage Hash 

    Sweet Potato and Italian Sausage Hash web

    Today I had President’s Day off and after having a successful visit to the dentist, I decided to head to the store because I felt like cooking.  Not sure what I wanted to make, but I became excited when I saw sweet potatoes at the store. Once an easy ingredient to find, they are hard to come by now that I live in Connecticut, which is far from Georgia and the lovely south. Last year, when I still lived in Atlanta, I went to a restaurant that served sweet potato hash. It was a yummy dish, but I never thought to make it at home.  Until today, when glorious sweet potatoes were in my eye sight. Now, what do I put in my hash?  Thinking about it, I got the idea to add sweet Italian sausage after reading an article a few days earlier. So, what the heck, let’s create some hash!  The results were great, as I instantly loved this dish. Not only is it savory with a small hint of sweetness, but it is very filling.

    Ingredients

    2 lbs sweet potatoes
    1 tsp salt, divided
    1 lb fresh sweet Italian sausage
    1 Tbsp olive oil
    1 bunch of scallions, sliced
    1 Tbsp brown sugar
    1 tsp black pepper

    Preparation

    Scrub the sweet potatoes clean and rinse with cool water. Peel the potatoes. Cut off and discard any woody portions and ends. Cut into bite-size cubes.

    Fill a large pot with just enough water to cover the potatoes.  Add 1/2 tsp salt to the water and bring to a boil.  Add potatoes. Cover the pot and cook potatoes for 15 minutes. Drain and set aside.

    Heat a frying pan over medium heat and add the sausages. Cook for 8-10 minutes, turning occasionally until cooked through. Remove from the pan and set aside.

    Add olive oil to the sausage fat in the pan and add potatoes. Cook over low heat for 5-8 minutes, turning occasionally.

    Cut the sausages into bite size chunks and add to the pan.  Add the scallions to the pan and cook for a couple more minutes, until hot. Add brown sugar, 1/2 tsp salt, and pepper to the pan. Gently stir and serve.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14.5 ounces).
    Calories 461.84

    % Daily Value
    Calories From Fat  117.07  25%
    Total Fat 13.06g  20%
    Saturated Fat  4.19g  21%

     

    • Jueseppi B. 5:48 pm on February 18, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Man is this YummY stuff Ms. Summer. Thank you. Happy Prez Day.

    • petit4chocolatier 9:09 pm on February 18, 2013 Permalink | Reply

      I love this recipe! Looks delicious :)

    • John 10:17 am on February 19, 2013 Permalink | Reply

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      • The Low Fat Chick 11:42 pm on February 19, 2013 Permalink | Reply

        Hi John! Thanks so much for the information and the compliments! It sounds like a cool site. I will definitely check it out. Enjoy the rest of your week. :-)

  • The Low Fat Chick 11:52 am on June 24, 2012 Permalink | Reply
    Tags: , , , potatoes   

    Cod Pie 

    I have been blogging regularly for almost 3 years with over 130 posts and this month was the hardest to maintain my love for blogging.  My job has been so stressful, that I took time off by visiting friends on an east coast road trip from Atlanta, Georgia.  I visited Virginia, Maryland, DC, New Jersey and New York.  The highlight of this road trip was ending up in the NYC area and listening to Anthony Bourdain speak. I purchased the ticket way back in February and I cannot believe the time had finally come.  My best friend and I had a fabulous night listening to him in Brooklyn and then heading over to Little Italy for dinner. I normally take pictures of all my foodie adventures, as I would have loved to have posted a fun road trip bit, but I was so happy to be free from work, that I rarely used my SLR camera.  I guess we sometimes need to forget all about technology and just enjoy the moment. Anyway, I go to Puerto Rico in a week and a half, so I will get back into my love for sharing my foodie adventures.  For now, I am just happy to be back on the blogging tip and I would like to share this tasty, cod pie with you.

    Ingredients

    4 Tbsp butter, unsalted (divided)
    1 lb cod fillets, fresh
    1 lemon rind, finely grated
    1 lb russet potatoes, peeled and
    quartered
    salt, to taste
    black pepper, to taste
    1 egg, beaten
    1 Tbsp flour
    2/3 cup 2% milk
    3 Tbsp chopped parsley
    1/2 tsp parsley flakes (optional)
    1/2 tsp paprika (optional)
    Tabasco hot sauce (optional)

    Preparation

    Preheat oven to 425°F. Grease a 9 inch pie plate or another oven proof dish with 1 tablespoon butter.

    Cut the cod into bite size pieces. Season the fish with salt and pepper, and sprinkle over the lemon rind. Place cod in the base of the prepared dish. Place the dish in the refrigerator, while you prepare the topping.

    Cook the potatoes in boiling salted water for 15 minutes, or until tender.

    While the potatoes are boiling, make the sauce. Melt 1 tablespoon butter in a saucepan, add the flour and cook, stirring, for a few minutes. Remove from the heat and gradually whisk in the milk. Return to the heat and bring to a boil, then reduce the heat and simmer, whisking constantly, until the sauce has thickened and achieved a smooth consistency. Add parsley and season with salt and pepper to taste. Remove the dish from the refrigerator and pour the mixture over the fish. Spread the mixture out in an even layer.

    Drain the potatoes well and mash with the remaining 2 tablespoons butter. Spoon the potatoes over the fish mixture in an even layer. Brush the beaten egg over the potatoes. Top with parsley flakes and paprika, if desired. Bake for 45 minutes until the top is golden brown. Cut into 8 slices and serve hot. Top each slice with a few dashes of Tabasco sauce, if desired.

    Nutrition Facts

    Servings: 4 (2 pieces per serving)
    Serving size: 1/4 of recipe (10.9 ounces).
    Calories 333.90

    % Daily Value
    Calories From Fat  128.11  38%
    Total Fat 14.52g  22%
    Saturated Fat  8.41g  42%

     

    • Karista 1:38 pm on June 24, 2012 Permalink | Reply

      This looks fantastic! I love fish pies and will definitely be making this. Yummy! And so glad you are back to blogging. I absolutely understand the stresses of work and then trying to find a good clear mental moment to blog. I too seem to struggle with this managing maybe one post every 10 days to two weeks! Take good care of yourself! Enjoy Costa Rica and I hope you come back refreshed and rested. Delicious Wishes!

      • The Low Fat Chick 12:10 pm on July 3, 2012 Permalink | Reply

        Thanks Karista! You are so sweet. I will be sure to post pictures of the vacation. I hope to come back refreshed and be able to blog more again. :-) I think you do an excellent job with posting on your blog. You put forth such a lovely effort with your great pictures. Keep up the good blogging!

    • Responsibility199 9:24 am on July 2, 2012 Permalink | Reply

      I do like fish and an alternative way to cook it certainly caught my eye. I am addicted to halibut, by far my fave fish with walleye firmly in 2nd place. Any reason I couldnt sub out cod for one of these in this recipe?

      • The Low Fat Chick 12:08 pm on July 3, 2012 Permalink | Reply

        Sure! You could use any mild fish. You can also put a combination of cod (or halibut) with salmon, which makes it even meatier.

  • The Low Fat Chick 7:58 am on June 2, 2012 Permalink | Reply
    Tags: , , , potatoes,   

    Smoked Salmon and Potato Soup 

    Lately finding time to cook has been very difficult, as work is getting out of control with executives putting pressure on me to meet difficult deadlines. But, I refuse to let work affect my health so I push on and try my hardest to continue to cook fresh food. This soup was perfect for me this week, as I ate it for days, loved the flavor, and it allowed me to easily heat it up after working late to meet finance deadlines. You gotta serve this soup with bread rolls, such as Ciabatta, because the thick crusty bread compliments this perfectly and makes a very filling dish.  Fantastic soup! It is now one of my favorites.

    Ingredients

    10 ounces smoked salmon
    1 onion, chopped
    3 3/4 cups water
    1 bunch parsley
    1 bunch thyme sprigs
    1/2 dried bay leaf
    1 1/4 pound russet potatoes, peeled and quartered
    2 cups 2% milk
    3 Tbsp unsalted butter
    1/2 tsp salt
    1/2 tsp white pepper
    1/4 tsp garlic powder
    2 tsp chopped parsley
    6 Italian bread rolls

    Preparation

    Place salmon, onion, and water into a large saucepan. Tie the parsley, thyme, and bay leaf into a bouquet garni. Add to the sauce pan. Bring sauce pan to a boil.

    Skim any foam from the surface and cover the pan. Lower the heat and poach for 15 minutes until the salmon flakes easily.

    Lift the salmon from the pan, using a spatula, and remove the skin. Flake the flesh and reserve by placing in the refrigerator. Return the skin to the pan and simmer, uncovered, for 30 minutes. Strain the stock through a strainer.

    Return the stock to the pan, add the potatoes, and simmer for about 25 minutes, or until tender. Remove the potatoes from the pan using a slotted spoon. Add milk to the pan and bring to a boil.

    Meanwhile, mash the potatoes with butter. Remove pan from heat. Beat the potatoes into the liquid in the pan until thick and creamy. Add flaked salmon, salt, white pepper, garlic powder, and parsley.

    Let cool slightly to thicken, then serve with a bread roll.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (17.2 ounces).
    Calories 353.33

    % Daily Value
    Calories From Fat  102.99  29%
    Total Fat 11.67g  18%
    Saturated Fat  5.69g  28%

     

    • Karista 9:12 am on June 4, 2012 Permalink | Reply

      The soup looks delish! And good for you!! So many Americans work themselves to the bone and don’t take care of their bodies. Our health is the key to a successful life. Wish more people realized that. We are so lucky to have a bounty of salmon here, I will definitely be making this soup. Have a fabulous week!

      • The Low Fat Chick 10:55 pm on June 5, 2012 Permalink | Reply

        Thanks Karista!! You are so right about Americans working themselves to the bone and not taking care of their bodies. I try so hard to take care of myself. You have lots of salmon in your city? Awesome!! You have a fabulous week too!

    • Karen 7:47 pm on June 8, 2012 Permalink | Reply

      This soup sounds delicious and one that my husband would love. I use 1% or 2% milk in most of my soup recipes that also use potatoes. The starch of the potato thickens the soup the same way cream would.

    • sybaritica 8:32 pm on June 11, 2012 Permalink | Reply

      I love potato soup… what a great idea adding smoked salmon!

  • The Low Fat Chick 3:11 pm on April 28, 2012 Permalink | Reply
    Tags: , , potatoes, ,   

    Spanish Tortilla 

    My recent obsession with potatoes continues and goes perfectly with my love for making brunch on the weekends. Last weekend I made Cocoa Strawberry Almond Pancakes, but this week I threw the sweet element aside and returned to my savory side. I originally made this recipe from a bare bones version I found in a European cookbook. I have since increased the ingredients and added salsa to my version, which is so yummy.  I love eating this for days because the left overs keep beautifully in the fridge.  Feel free to improvise with adding your own veggies and herbs to the potatoes and eggs, as this recipe welcomes variations.

    Ingredients

    6 Tbsp extra-virgin olive oil, divided
    1 3/4 lb russet potatoes, thinly sliced or waffled
    1 shallot, chopped
    1/2 tsp garlic salt
    1/2 tsp black pepper
    6 large eggs
    1 tsp chopped flat-leaf parsley
    1 Tbsp red bell pepper, diced
    3 Tbsp sharp cheddar cheese, finely shredded
    1 roma tomato, diced
    1 cup salsa, medium or hot spicy

    Preparation

    Heat 5 Tbsp olive oil on medium heat in a frying pan. Add potatoes and cook, turning frequently for 10 minutes. Reduce heat if potatoes begin to stick to pan.

    Add shallot, salt, and pepper, and continue to cook for 10 more minutes, until the vegetables are tender. Continue to turn frequently.

    Meanwhile, beat the eggs in a large bowl with a pinch of salt and a pinch of pepper. Add parsley, bell pepper, cheese, and tomato. Transfer the potatoes and shallots into the eggs and mix gently. Leave to stand for 10 minutes.

    Wipe out the frying pan with paper towels and heat 1 Tbsp olive oil over medium heat. Pour the eggs mixture in the pan and spread it out in an even layer.

    Cover and reduce heat to low. Cook for 20 to 30 minutes, until the eggs are just set. Serve cut into 6 wedges with salsa on the side.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (11.4 ounces).
    Calories 371.69

    % Daily Value
    Calories From Fat  176.62  48%
    Total Fat 19.91g  31%
    Saturated Fat  4.36g  22%

     

    • Karen 4:50 pm on May 4, 2012 Permalink | Reply

      I used to live in Miami where there many Spanish restaurants. This was always one of my favorite tapas. Your recipe sounds great.

      • The Low Fat Chick 7:11 pm on May 4, 2012 Permalink | Reply

        Thank you. I love Miami!! That must have been awesome to live and eat there. I just can imagine all the amazing food.

        • Karen 7:47 pm on May 4, 2012 Permalink

          Some of the best food you can imagine.

    • Karista 11:31 am on May 13, 2012 Permalink | Reply

      I love this recipe! Making mr hungry as I haven’t had breakfast yet. Can’t wait to make this. Happy Sunday!

      • The Low Fat Chick 8:11 pm on May 13, 2012 Permalink | Reply

        Thanks Karista! If you like a bolder flavor you can use onions instead of shallots. Either way, I love the dish. Adding spicy salsa is the kicker. LOL! Happy Sunday and Mother’s day to you!

  • The Low Fat Chick 4:54 am on April 22, 2012 Permalink | Reply
    Tags: , , , , potatoes,   

    Potato, Mozzarella and Garlic Pizza 

    It’s been weeks since I went on vacation to Ireland, but the cook book, Potato, has proven to be the perfect souvenir. This is the third recipe I have made and posted from the book.  For the third time, another dish is very tasty.  What I love about this dish is that it is a creative way to get my veggies as the more creative I am, the more veggies I enjoy. When sauteing the potatoes before putting on the pizza, I had to stop myself from wanting to add seasoning and just eat the garlic potatoes. I will try making just the potatoes this way, but I knew I had to finish making the pizza, and am so glad I did. The light flavor of rosemary coupled with the sweet red onions was fabulous. Unique and such a great treat!  Each piece is pretty light on fat, but feel free to reduce the use of oil to 2 Tbsp and cheese to 4 oz.

    Ingredients

    2 pinches salt
    12 oz new or salad potatoes
    3 Tbsp olive oil
    2 garlic cloves, crushed
    8 oz wheat pizza dough
    1 red onion, medium, sliced
    5 oz smoked mozzarella, shredded or thinly sliced
    2 tsp rosemary, chopped
    black pepper to taste
    2 Tbsp parmesan cheese, freshly grated

    Preparation

    Preheat oven to 425°F.

    Boil water. Add salt and potatoes. Boil for 5 minutes. Drain well and leave to cool. Thinly slice.

    Roll out the dough till the size of your pizza pan. Place in pizza pan. Set aside.

    Heat 2 Tbsp oil in a frying pan on medium heat. Add sliced potatoes and garlic. Saute for 5-8 minutes, until tender and turning frequently to keep potatoes from sticking to pan.

    Brush pizza dough with remaining oil. Scatter the onion over, then arrange the potatoes on top. Sprinkle over the mozzarella and rosemary and plenty of black pepper.

    Bake for 15-20 minutes until golden. Remove from the oven and sprinkle with Parmesan and more black pepper.

    Cut into 8 wedges and serve immediately.

    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (4.1 ounces).
    Calories 221.17

    % Daily Value
    Calories From Fat  100.53  45%
    Total Fat 11.39g  18%
    Saturated Fat  4.30g  22%

     

  • The Low Fat Chick 5:56 am on April 7, 2012 Permalink | Reply
    Tags: , potatoes   

    Sweet Potato and Honey Bread Rolls 

    Again, in celebration of visiting the fabulous green lands of Ireland, I made another recipe from the gorgeous book I bought there called Potatoes. After making Tangy Potato Salad I decided to try these rolls. The dough is very sticky and required a lot of flour to knead but the results were great. I enjoyed topping these rolls with honey and eating freshly hot out of the oven. I also ate some sliced in half topped with egg and bacon, which made for a delicious breakfast.  The original recipe called for whole milk and cumin seeds, but I used 2% milk and ground cumin. 

    Ingredients

    1 large sweet potato
    2 cups wheat flour, white, unbleached, all-purpose flour
    1 tsp easy blend dried yeast
    pinch ground nutmeg
    pinch ground cumin
    1 tsp honey
    1 cup 2% milk, lukewarm
    spray canola oil, for greasing

    Preparation

    Cook the potato in plenty of boiling water for 45 minutes or until very tender. Preheat the oven to 425°F.

    Meanwhile, sift the flour into a large bowl, add the yeast, nutmeg and cumin. Give the ingredients a good stir.

    Mix honey and milk together. Drain the potato and peel the skin. Mash the potato flesh and add to the flour mixture with the liquid.

    Bring the mixture together and knead for 5 minutes on a floured surface. Place the dough in a bowl and cover with a damp cloth. Leave to rise for 30 minutes.

    Turn the dough out and knock back to remove any air bubbles. Divide the dough into 12 pieces and shape each into a round.

    Place the rolls on a greased baking sheet. Cover with a damp cloth and leave to rise in a warm place for 30 minutes or until doubled in size.

    Bake for 10 minutes. Remove from the oven and drizzle with more honey before serving.

    Nutrition Facts

    Servings: 12
    Serving size: 1/12 of recipe (1.9 ounces).
    Calories 98.77

    % Daily Value
    Calories From Fat  6.04  6%
    Total Fat 0.69g  1%
    Saturated Fat  0.31g  2%

     

    • girlinafoodfrenzy 11:21 pm on April 7, 2012 Permalink | Reply

      Deliciously orange! I really love that colour! I imagine the dough would be very dense and soft (like potato?) but hey for under 100 cals per roll that’s even more incredible.

      • The Low Fat Chick 7:16 am on April 8, 2012 Permalink | Reply

        Me too! I thought the color was so pretty. Yes, it is dense but soft when eaten right out of the oven. I agree, for such low calories and there not being any butter included, I think it’s a good roll.

    • ninabaydoun 11:15 am on April 10, 2012 Permalink | Reply

      Hi. I nominated you for the versatile blogger award.. Congratulations.

    • gretaskinner 7:08 pm on April 11, 2012 Permalink | Reply

      This looks soooo good! How clever!

      • The Low Fat Chick 7:48 pm on April 11, 2012 Permalink | Reply

        Thank you! I was so happy to find this recipe. They keep well in the fridge to be fresh bread.

  • The Low Fat Chick 7:22 pm on April 4, 2012 Permalink | Reply
    Tags: , , , potatoes,   

    Tangy Potato Salad 

    This week was difficult to get through because I want so badly to be back in Ireland on vacation.  Going to Italy and Ireland was wonderful and the only activity keeping me sane is cooking recipes from the cookbooks I bought in each city.  While I am still trying to translate my 3 Italian cookbooks, it was a piece of cake using the large book I bought in Ireland. It was such a fantastic experience shopping for an Irish cookbook.  I walked into a small book store, while in Dublin, and asked the owner if she had any books specific to Irish cuisine. She immediately recognized I was an American and so our friendly conversation ensued. She was very accommodating and pulled a variety of books from the shelves, which made me feel special because we have nothing but large, impersonal bookstores in Atlanta.  She was so attentive, which illustrated the true friendliness of the Irish. After looking at many books, I settled on a book about potatoes, which is the staple veggie of Ireland. The book is simply called Potatoes, but it is 256 pages of full color photos and beautiful recipes. I have many recipes marked to try, but this tangy potato salad is my first choice. The only ingredient I changed was I used reduced fat mayonnaise. I am very pleased with this dish and it has become my lunch the last few days at work. It is light on the calories but very filling.


    Ingredients

    3 lbs small new, red, and/or blue potatoes
    2 Tbsp white wine vinegar
    1 Tbsp Dijon mustard
    3 Tbsp olive oil
    6 Tbsp red onion, chopped
    1/2 cup mayonnaise, reduced fat
    2 Tbsp fresh tarragon, chopped
    1 celery stalk, thinly sliced
    salt
    black pepper
    tarragon leaves, to garnish


    Preparation

    Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. Drain well.

    Mix together the vinegar and mustard, then slowly whisk in the oil.

    When potatoes are cool enough to handle slice into a large bowl.

    Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.

    Season, then toss gently to combine.

    Leave to stand at least 30 minutes in the refrigerator.

    Mix together the mayonnaise and tarragon. Gently stir into the potatoes along with the celery. Serve garnished with tarragon leaves.


    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (7.5 ounces).
    Calories 202.90

    % Daily Value
    Calories From Fat  71.04  35%
    Total Fat 8.11g  12%
    Saturated Fat  1.23g  6%

     

  • The Low Fat Chick 7:18 pm on February 3, 2012 Permalink | Reply
    Tags: , , , potatoes,   

    Blue Cheese and Bacon Potato Salad 

    The Super Bowl is Sunday and while my favorite team, The Pittsburgh Steelers, are not in it this year I still have cravings for football party food.  I have been so on point with my healthy eating that I know a plate of spicy hot wings with blue cheese will kill my weekly efforts. As a result, I decided to make my own recipe for Blue Cheese and Bacon Potato Salad. Encompassing the flavors of Tabasco hot sauce, blue cheese, bacon, and potatoes, this dish is perfectly light and suites my tastes for hot sauce and blue cheese. While I do have a recipe for killer blue cheese dip, which is actually healthy, I still am trying to create the perfect lighter hot wing, so I opted to go with my potato salad.  Don’t forget to add a few dashes of Tabasco hot sauce on top of your serving, as this perfectly balances this dish.

    Ingredients

    2 lbs red potatoes, cut into 1 inch pieces
    1/4 cup blue cheese, crumbled
    2 ounces light cream cheese, softened
    2 Tbsp mayonnaise, reduced fat
    2 Tbsp fresh lemon juice (about 1 lemon)
    1/4 cup sour cream, reduced fat
    1 Tbsp white wine vinegar
    1/4 tsp salt
    1 tsp Tabasco hot sauce, plus extra for topping
    3 slices bacon
    4 green onions, chopped
    3/4 cup celery, finely chopped

    Preparation

    Place potatoes in a large pot and add enough water to cover. Bring to a boil over high heat.

    Boil until very tender when pierced with a fork, 20 to 25 minutes.  Remove from the heat and drain.  While warm, cut the potatoes into 1 inch cubes. Place in a large bowl and set aside.

    In a skillet on medium-high heat, cook bacon until crisp, and cut into one inch pieces. Set aside pieces and rendered fat.

    In a bowl, combine cheeses, mayonnaise, lemon juice, sour cream, vinegar, salt, and Tabasco.

    Fold in green onions, potatoes, rendered fat, and celery.

    Refrigerate for up to 24 hours and serve. You can immediately serve but if you let it refrigerate the potatoes will absorb the flavor.

     Serve each salad topped with a few dashes of Tabasco hot sauce.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of a recipe (8.2 ounces).
    Calories: 227.1

    % Daily Value
    Calories From Fat (40%) 91.71
    Total Fat (16%) 10.3g
    Saturated Fat (22%) 4.42g

     

    • paninigirl 9:29 pm on February 24, 2012 Permalink | Reply

      This looks sooo delicious! I love that you post the calories, although if I really love something, I don’t really care!

      • The Low Fat Chick 11:36 am on February 25, 2012 Permalink | Reply

        Thanks! It really was good. Great for the blue cheese lover. I am so glad you like the calorie postings! I have software that analyzes all my recipes so I can keep my weight and health in check. :-)

  • The Low Fat Chick 8:12 am on October 8, 2011 Permalink | Reply
    Tags: chowder, clams, potatoes,   

    New England Clam Chowder 

    My first soup of the fall 2011 season was a tasty, freshly made New England Clam Chowder. Nothing beats making the chowder from fresh clam stock. I gobbled this up for 4 days straight as it makes a lot. Feel free to freeze half to eat on more chilly nights. Add a side of fresh Italian garlic bread, and you will have a very filling meal. I could not stop dipping my bread in the soup.

    Ingredients

    48 little neck clams, scrubbed
    1 1/2 quarts water
    1/4 cup bacon, finely diced
    3 onions, minced
    1 small bay leaf (or half of a large leaf)
    3 russet potatoes, peeled and diced
    2 cups 2% milk
    1 cup light cream
    salt to taste
    black pepper to taste
    2 tablespoons parsley, chopped

    Preparation

    Rinse the clams well in cold water and drain. Place them in a deep pan with the water and bring to a boil. Cover and steam for about 10 minutes until the shells open. Remove from the pan and place in a bowl to cool.

    When the clams have cooled slightly, remove them from their shells. Discard any clams that have not opened. Chop the clams coarsely. Strain the cooking liquid through a strainer lined with cheesecloth and reserve.

    In a large saucepan, fry the bacon until it renders its fat and begins to brown. Add the onions and cook over low heat for 8 to 10 minutes until soften.

    Stir in the bay leaf, potatoes, and clam cooking liquid. Bring to a boil and boil for 5 to 10 minutes.

    Stir in the chopped clams. Continue to cook until the potatoes are tender, stirring from time to time. Season with salt and pepper to taste.

    Stir in the warm milk and cream, and heat very slowly for 5 minutes longer. Discard the bay leaf and adjust the seasoning. Serve sprinkled with parsley.

    Servings: 8
    Serving size: 1/8 of a recipe (13.4 ounces).
    Calories 297.11

    Tips
    Do not use heavy cream, as it has too many calories and fat.
    If you cannot find light cream, use 1/2 cup regular cream.

    Source

    The recipe was a little high in fat so I replaced the milk with 2% milk, reduced the bay leaf to a very small one (or half of a large leaf), and noted parsley as a must to balance out the bay leaf flavor (not just a garnish). The type of clams and potatoes were not specified so little neck clams and russet potatoes were my choice.

    Original Author: Debra Mayhew
    Original Source: The Soup Bible

     

  • The Low Fat Chick 1:28 pm on May 8, 2011 Permalink | Reply
    Tags: baked fish, baked potatoes, baked salmon, potatoes, ,   

    Salmon Baked with Potatoes and Thyme 

    Weeks ago I came across another salmon recipe. Many salmon recipes are prepared the same but this one caught my eye, as not only did I get it from a European cookbook, but the ease of baking in the oven braised in thyme-flavored vegetable stock was very appealing. After tweeking a bit, I am glad I gave it a try because the results were top-notch gourmet. I will have to make this for a future husband one day. Surprisingly, the salmon is very hearty with the potatoes.  I was satisfied every time I ate this dish, as the leftovers the next day were just as yummy.  This recipe is now on our list of favorites as not only is it delicious, but very affordable to make.

    Ingredients

    1 1/2 pounds waxy potatoes, thinly sliced
    1 onion thinly sliced
    salt and ground black pepper, to taste
    2 tsp fresh thyme leaves, plus extra to garnish
    2 cups vegetable stock, reduced sodium
    3 tbsp unsalted butter, finely diced
    4 salmon fillets, each about 5 oz skinned
    2 tbsp extra virgin olive oil
    1 tbsp schezuan peppercorns, crushed finely

    Preparation
    • Preheat the oven to 375 degrees.  Layer the potato and onion slices in a shallow glass baking dish, such as a lasagna dish, seasoning each layer with salt and pepper, and sprinkling with thyme. Pour over the stock, dot with butter, cover with foil and place in the oven.
    • Bake the potatoes for 40 minutes then remove the foil and bake for a further 20 minutes, or until they are almost cooked.
    • Meanwhile brush the salmon fillets with olive oil and coat with crushed black peppercorns, pressing them into the flesh, if necessary, with the back of a spoon.
    • Place the salmon on top of the potatoes, cover with foil and back for 15 minutes, or until the salmon is opaque, removing the foil for the last 5 minutes.
    • Garnish with fresh thyme springs and serve.

    Servings: 4

    Calories: about 517 per serving.

    Tips

    Preferably use wild caught fish, as farm raised fish has dyes and other additives in it.

    Source

    The recipe used regular peppercorns but I wanted a stronger flavor and used schezuan peppercorns. I crushed these up finely in my mortar and pestal and then lightly pressed into the fish. Schezuan peppercorns should be used sparingly. I also did not serve with the peas, as the potatoes were plenty filling.

    Original Author: Lucy Doncaster
    Original Source: Best Ever 400 Budget Recipes

     

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