Tag Archives: garlic

Slivered Garlic Potatoes

13 Apr

So aesthetically pleasing! These potatoes are very fun and very savory, and make a great side dish.

You’ll Need:

  • 3 medium sized potatoes
  • 3 cloves garlic
  • 3 T butter/ olive oil
  • sea salt

Directions:

  1. Preheat oven to 400*F
  2. Wash and scrub each potato, and cut thin slices into the potato. Each slice should cut half way through the potato. Sliver cloves of garlic as seen below.
  3. Carefully, slide slices of garlic in between the slices made in the potato
  4. With the openings now made in the potatoes, new room has been made to get butter down in those crevices. I put butter on my potato, but used olive oil for my roommate who’s lactose intolerant. Use whichever one you like.

    OR
  5. Then, sprinkle with some sea salt. Place in your preheated oven and cook for around 30 to 35 minutes. Serve and enjoy!

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White Wine and Turmeric Mussels

13 Apr

Ohhhh Mussels, so delicious. They’re so easy and fast to make.

Did you know?

Mussels have more iron than red meat.

If you are cutting red meat out of your diet, this is a great option to maintain your iron. Also, at $2 a lb (at least, here in Toronto) they are a relatively inexpensive way to get protein without damaging your wallet.

You’ll Need:

  • 1 pound of mussels, washed and scrubed

For THE {White Wine Turmeric} SAUCE:

  • 1 cup of white wine (or chicken stock)
  • 2 cloves garlic, minced
  • 4 T butter
  • 1/2 a lemon, juiced
  • 2 t turmeric

Directions:

  1. First, put garlic, butter, and lemon in a large non-stick saucepan on medium heat. Cook until garlic is fragrant and butter is melted.
  2. Then, add the wine/stock to the mixture. I recently found out the key to making these right: When cooking mussels, you need to conserve the natural juices that they release when opened by making sure they are not submerged in liquid.
  3. Carefully, add your mussels into the pot.
  4. Turmeric… I have an unearthly love for this spice. It’s known for turning things yellow, and was used as a dye back in the day. Turns your food yellow too. If you don’t have turmeric, consider purchasing- its the cheap man’s solution to saffron, great for paellas and anything Persian. Also- its just fun. Add some to  your mussels.
  5. All you really have to do now is cover the mussels. Like a nice friend, they’ll open right up for you. If any of the mussels don’t open up to you, they’re bad. Discard them. Only friendly mussels allowed.
  6. Mmmm. They’re ready to serve after they’ve opened, so just pour the mussels with juices into a bowl.
  7. Scoop up some of your broth with each mussel, and enjoy!

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