This blog...

...is a compilation of my favorite recipes. They have been collected over several years found in various places: the internet, magazines, and cookbooks to name a few. These recipes are meals that I consider to "feed more than your body". These are meals that I hope nurish the heart and soul of those who eat them. I hope that when you have cleaned your plate, you feel like you have taken part in more than just a meal-that you have taken part in something bigger than yourself and food. Whether it is culture, your local place of living, or the life of the plant or those who share this planet, I hope these meals help your family-and mine-to appreciate that we are more than just beings consuming food; we are all connected. And more than that, I hope that these meals help you remember how fortunate you are and that "Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows.".

Thursday, August 13, 2009

Healthy Potato Skins

Serves 2

2 medium potatoes (baking or sweet-your choice)
1 teaspoon olive oil
1 small onion, diced
1 clove garlic, minced
1 bag baby spinach (or about one cup frozen, thawed and squeezed out)
2 scallions, thinly sliced
4 ounces low-fat cream cheese
1/4 cup low-fat buttermilk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
2 tablespoons grated Parmesan cheese

Oven at 350 degrees. Place potatoes on a baking sheet and onto an oven rack. Bake at 350 degrees for 45 minutes or until fork-tender. (You can also microwave them until they are tender. Whichever way you choose, make sure the potato is tender otherwise it will be very difficult to make the rest of the recipe.) Meanwhile, in a deep saute pan heat the olive oil and cook the onion for 2 to 3 minutes until soft. Add the garlic and cook for one more minute. Add the entire bag of spinach and scallions, cover and cook 3 to 4 minutes, until the spinach has wilted. When the potatoes are cooked, let them cool for 5 minutes. Carefully slice each one in half and scoop out inside of potato into a bowl. Add cream cheese, buttermilk, salt and pepper, and mash together until smooth. Mix the potato mash with the reserved, cooked veggies. Using a pastry brush, coat the outside of each potato skin with the vegetable oil. Fill each of the shells with the filling and top with a sprinkle of Parmesan cheese. Transfer each skin back to the baking sheet and cook for 15 to 20 minutes or until the top is golden brown and the skins are crispy.

**Note-this was one of the most amazing meals I have ever had. I couldn't believe how tasty it was! It is a bit of work, but the end result is so worth it. I recommend doubling the recipe so that you can have extras for later in the week.

No comments:

Post a Comment