Quinoa For Breakfast...Yes Quinoa

I keep reading healthy recipes and meal plans that use quinoa as the breakfast main. If you are like me, you picture quinoa as a substitute for rice or potatoes... with dinner. I have previously tried it as a breakfast 'cereal' but just didn't enjoy it until I decided to top it just like I would oatmeal.

After years and years of eating oatmeal this is a nice change. Oatmeal is amazing for you, but quinoa is a bit better. It is a balanced grain that contains a good amount of protein. If you don't know all the benefits take a look here for some no nonsense quinoa facts.

So I tried a recipe from Gwyneth Paltrow's new cook book and it turned out amazing. I will post that recipe tomorrow, but in the meantime you can cook it as you usually did. (Basically same way you cook rice.) I cook extra to last a few mornings. You can totally put any toppings on this and make it your own!

Walnut Banana Quinoa

Walnut Banana Quinoa

• 3/4 cup perfect quinoa 
• 1/4 cup almond milk (or milk of your choice)
• 1/4 tsp cinnamon
• 1/2 banana, cut into slices
• 1/4 cup walnuts
• drizzle of honey

* warm up quinoa with almond milk for about 1 minute (skip this step if making fresh)

* layer on the rest of the toppings and drizzle with honey

Ta-da!!! Yes it is that easy...and good!

"Fresh" Dried Herbs

If you are like me you are always trying to infuse your meals with extra flavour but without extra salt, sugar and sauces laden with preservatives. Herbs are a great way of doing so. Although I prefer fresh herbs I find they always spoil before I can use the whole package. I do buy dried herbs from the local bulk store but sometimes they have a bland taste. I also wonder how long they have been sitting in the bins or jars.

Previous to making dried herbs the way I am going to share with you I always pictured having plates of herbs out drying for days or hanging from various spots in the kitchen. This is an easy way to get fresh dried herbs and know exactly what is in them. Best thing is there is no extra baking or time involved...just do the following steps next time you are already using your oven! I make my herbs after we have made muffins or cookies.

Dried Herbs

• fresh herbs (mint, sage, rosemary, etc.), washed if needed and dried
• spread out evenly on cookie sheet - I make aluminum foil dividers so I can put more than one herb on a sheet
• place the sheets in heated oven - after shutting it off from your previous baking/cooking
• leave overnight in the morning remove and place in Ziploc bag
• gently shake in bag to crumble the leaves and for the leaves to follow off the stems, remove stems from bag

 That is it...you can store your herbs in spice jars or leave in the bags. Now you know how to have fresh herbs that didn't involve extra electricity, time or weeks of waiting. 

Egg "Muffins"

Kids seem to like anything they can pop into their mouth or eat with their hands. The below recipe is for easy eggs that taste great, are portable and are healthy. Swap any of the veggies listed for leftovers you have in the fridge. I always make a few extra and store them in an airtight container in the fridge, perfect for snacking or a quick protein source with toast or soup. This could easily be an appetizer for adults by adding smoked salmon!

"Muffins"

• 4 eggs
• 1/4 c milk (sub in soy/almond etc.)
• 1/4 c broccoli
• 1/4 c mushrooms
• 1/4 c shredded cheese (optional)
• 5 olives diced
• s & p to taste

* Preheat oven to 425F
* Whisk together eggs, milk and s & p
* You can saute the veggies in a little oil if you have time or nuke them for about 1 minute in the microwave. I find this makes them less liquidity when cooking in the oven. This step is unnecessary but one that I do recommend
* Add veggies to eggs, pour into greased or lined muffin pan and top with shredded cheese
* Cook for approx. 20 minutes for the mini muffins or 25 for the regular size. Prick with a knife when it comes out clean they are done

Enjoy!

Protein Granola Squares

The following recipe was an attempt to find something similar to a granola bar, but a little bit more filling and healthier than the fructose ones that the stores sell. I find that by adding a little protein powder it makes the squares more filling and that much more healthy. It can be omitted though and the recipe would be equally as good. I used the vanilla one sold by Arbonne. 

I used Teff flour instead of all purpose flour to make it Gluten Free, but you could use regular flour if consuming wheat is not a concern. These were a hit so next time I will double the below recipe, as shown it made about 16 squares.

I made these thick so they are like squares

Protein Granola Squares

• 1 cup oatmeal
• 1/2 cup grits (or 1/4c wheatgerm + 1/4c ground flax)
• 1 tsp cinnamon
• 1/2 cup Teff flour (or all purpose, whole wheat flour, etc.)
• 1/3c raisins
• 8 apricots, cut into raisin size pieces
• 1/4 tsp salt
• 1/4 c brown sugar
• 1/4 c honey or maple syrup
• 1 egg
• 1 tbsp oil (I used olive oil, but any type would work)
• 1/3 c apple sauce unsweetened (or one individual one)
• 1 tsp vanilla
• 2 scoops Arbonne vanilla mineral powder (optional)

* Preheat oven to 350
* Grease 9x13 pan if you want thin, slightly crisper bars or a 9x9 if you want them with a more cake-like consistency
* Mix everything together adding liquids last (honey, vanilla, egg, apple sauce)
* Pat evenly into pan
* Bake for approx. 25 minutes until golden brown and cooked but still slightly soft. They will firm up when after cooling so you don't want them to be over cooked or they will become crispy
* Cool for 5 minutes then cut, make sure to cut them before they completely cool for greater ease

MMMM

Gluten Free Banana Muffins - NO Special Flour Needed!!!

Anyone who has a wheat or gluten allergy or is just trying to cut back on eating wheat knows how complicated some of the ingredients are, let alone searching for them. Maize flour, Arrowroot flour, Chia flour, etc. Even when you find these flours they are expensive and you may be stuck with a bag of flour that you dislike the taste of.

The following recipe is one that I made muffins with using oatmeal, yes regular plain oatmeal!!! Some stores do have oatmeal flour available for purchase but I just placed regular oatmeal in the Magic Bullet/food processor and grinded the oatmeal into flour myself.

The result was ultra moist, tasty and easy muffins! They are pretty healthy to boot! You can use a greased pan or as I recommend lined muffin tins. I used egg replacement to make these dairy free. There is margarine but we use soy margarine that doesn't have dairy. A regular egg and margarine will yield the same results. This recipe yielded me 24 mini muffins and 6 large ones. I placed a chocolate chip on each one purely for decoration and to entice the boys...it worked, but wasn't necessary...they inhaled these!

 

Banana Muffins

• 3 or 4 bananas, mushed (I used 4 for extra moisture)
• 1/4 c honey
• 1/4c brown sugar, packed
• 1/3 c margarine or butter
• 1 egg (or egg replacement as per directions) 
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp vanilla
• 1/2 tsp cinnamon
• 1 1/2c oatmeal, grinded (I measured it prior to grinding and grind until it is almost flour like in texture)

* Preheat oven to 350
* Mix mashed bananas, honey, sugar, margarine and egg together
* Add in all ingredients but oatmeal and combine until completely mixed
* Add in oatmeal and stir until totally incorporated
* Scoop into greased or lined muffin tins, top with chocolate chip (optional)
* Mini muffins took 15 minutes to cook, large ones took 20 minutes

MMMMuffins!!!

BBQ Potatoes

These potatoes are a perfect easy side to pretty much any meal. There is not one obvious taste or any overly strong flavors so they are perfect for serving to company, especially when you have several palates to please. 

I wrap these in tinfoil and place on the BBQ, but they could just as easily be cooked in the oven. For extra taste (and to be honest eye appeal) when they are close to being done I take them out of the foil and and place them on the BBQ to get some grill marks. If you know your family or guests are fans of spicy food add a little hot sauce in with the oil and lemon.

Serves 4

BBQ Potatoes

• 12 small potatoes, each washed and cut into 4 wedges (for baby potatoes use 24 and cut into halves)
• 1.5 Tbsp olive oil
• 1.5 Tbsp lemon juice
• 1 tsp paprika
• 1 Tbsp oregano
• 2 cloves garlic, minced
• s & p

* Combine all ingredients in a bowl, stir well and wrap in tinfoil
* Cook in preheated BBQ at med-high for about 20 minutes (our family likes cooked but not soft potatoes, you may find you need to cook yours for longer to suit your tastes)
* Remove from foil and place on grill for 5 minutes, during this time turn potatoes 3 times to ensure grill marks on each side

Enjoy!

3 Dishes and A Pan

Sometimes it is a common thought that in order to have the tasty & healthy food we want, we have to sacrifice our time or we save our time and end up eating not so healthy fair. The following recipe is fast, super easy to make and if you double or triple it you can turn it into tomorrow and the next nights dinner and no one will be the wiser.

The first dish is the base for all the recipes. I prefer it cooked on the BBQ, but doing it in the oven works just as well. Dish #1 is perfect on top of salmon (check out my recipe here), or as a delicious vegetable side to any meal. The second is pasta sauce, which you could add ground beef to, should you choose to. The third is a version of the tomato soup recipe I shared previously.

Raw Tomato Mixture

Tomato Topping - Dish #1

• 1.5 pints of cherry tomatoes + 1 regular tomato (alternatively you could use 7 regular tomatoes)
• 1 medium sized onion, cut into thin strips
• 6 cloves of garlic, peel and cut in half
• EVOO, enough to thoroughly coat mixture
• s & p
• hot sauce, optional

 * Cut half of the cherry tomatoes in half, leave the other half whole. Cut the regular tomato into several chunks, about 8. Do the latter for all the tomatoes if not using any cherry tomatoes
* Combine all ingredients in bowl and stir.
* Bake in Pyrex baking dish in the oven at 400 for half an hour or until the tomatoes have wilted and the onions are soft. If cooking on the BBQ place it in aluminum tray and cover with foil, or put directly in foil and wrap so all the ends meet at the top (kind of like Wontons in Wonton soup) you can BBQ it at medium-high for 20-30 minutes (if you are making extras cook it all this way at once)

Tomato Topping on Salmon with a Side of Potatoes

Pasta Sauce - Dish #2

• cooked leftovers/extras from Dish #1
• 1 Tbsp oregano
• 1 Tbsp parsley
• 1 tsp Chili powder
• 1 lb ground beef, browned (optional)

* Add spices to 'Tomato Topping' and warm on stove
* Use immersion blender or regular blender and blend until smooth and a sauce like consistency
* Cook pasta as you usually would and top with sauce 

Tomato Soup - Dish #3

• cooked leftovers/extras from Dish #1
• 2 carrots, diced
• 2 celery stocks, diced
• 1 bay leaf
• 4 cups of soup stock or 4 cups of water + 1.5 bouillon cube(s)

* Combine all the ingredients in a pot on your stove, bring to a boil, then turn down and let simmer
* Remove bay leaf, and puree the mixture
 Voila... Soup!!! Makes a great lunch or starter for any dinner!

Yummy Brussel Sprouts...Yes Yummy!

Brussel Sprouts generally aren't anyone's favorite vegtable. Even veggie lovers don't rave about the 'sprouts' they had last night. This recipe may change that!

I make the following recipe and we never have left overs, even my 3 year old loads up on them!

Brussel Sprouts

•  1-2lbs brussel sprouts, dry/brown stem thinly sliced off

* Place brussel sprouts in steamer over boiling water and steam for 6-8 minutes,the sprouts should still be firm since they will be sautéed. No mushy sprouts here!
* Remove from heat rinse for 30 seconds under cold water
* Cut sprouts in half vertically. (through stem and top, not through middle)

•  1-2 Tbsp Extra virgin olive oil
• sea salt and pepper to taste

* Warm oil in pan on medium-high heat, when hot place flat side of sprout down in oil
*  After 5 minutes sprinkle with sea salt and turn over. Sprouts should be golden brown
* After another 4 minutes coat with pepper and more salt (if needed)

Enjoy!

(this recipe is modified from Gwenyth Paltrow's My Father's Daughter)

Rachel Ray's Green Beans 'n' Shrooms

I tried Rachel Ray's Green Beans 'n' Shrooms recipe the other night and liked it. The beans till had some firmness to them and the mushrooms were a great addition. It was super simple and quick to make. I made it ahead and served it cold, it was equally as yummy as when warm. The only thing I modified was olive oil for the butter, added garlic when I combined the mushrooms and beans and omitted the almonds. (I was out but will try them next time. I love toasted almonds.)

This recipe is defiantly worth adding to the regular line up.

Baked Kale

I am sure by now you have heard at least one celebrity saying that they cook up baked Kale and snack on it as a way to have something crispy & salty while being low cal and healthy. If you haven't tried this trick I recommend it, if not for the health benefits at least for the taste.

Kale The Super Food

Not only is Kale insanely healthy for you (it is actually one of the healthiest foods that you can eat) this actually tastes great too. I don't know what it is about this simple snack, but I can eat literally the whole tray of it in a sitting. I think it is the combination of the salt and the flakiness of the Kale. Kale is known to lower cholesterol, reduce the risk of 5 different cancers and help the body to detoxify, just to name a few of its benefits. For more information and a nutritional break down go to this site.

To cook it simply wash the Kale, cut and discard the center hard stems then cut the leaves into 1"-2" pieces. Remember it shrinks when it cooks and will break apart so they don't need to be too small. Sprinkle with just enough Olive Oil to lightly coat the Kale then top with sea salt. Bake at 475, stirring frequently until the pieces crisp up and turn brownish. You may prefer them super done so they crumble or less done so they are slightly chewy. Near the end it goes from almost done to burnt rather quickly, so keep an eye on it.

Enjoy your yummy and healthy snack!

Candace's Guacamole

Guacamole is one of those dishes that tastes delicious, is simple to make, but there are so many recipes out there it is hard to figure out which one is worth making. Quite often people only make it when company is coming or as a dip with a corn chip, but guacamole is an ideal way to get in healthy fats and Compliments the flavour on so many other foods.

I put guacamole on toast, in sandwiches, I even use it to dip veggies in. Below is a super simple recipe that I always get lots of compliments on. I have tried several that involved cilantro and/or onions, this one has neither, making it super fast and favorable to more people. See how to cut an avacado here.

Candace's Guacamole

• 2 avocados, inside scooped out and mashed, reserve one pit
• 1 clove of garlic, minced
• 1 lemon, juiced
• salt and pepper
• few drops of Tabasco (optional)

* Combine all the ingredients and stir. Since lemons and garlic can very greatly in size you may need to add more of one or both to suit your taste, but the above measurements are fairly accurate for medium sized ingredients.
* If not serving immediately put the pit in the guacamole. This will help it from turning brown. Keep in mind it isn't bad when it turns brown. It is just oxidizing like an apple would do. It just isn't as appealing visually, for what ever reason the pit helps with this.

Enjoy!

French Onion Soup

As a child my mom occasionally would make us French Onion soup. She would get out these special bowls that she only used for this soup, therefore making it an extra special treat. I remember the soft bread and the gooey, stringy cheese more than the actual soup!

I wanted to recreate the soup but didn't have her recipe. Quite a few recipes involved French onions (I know shocking). I found a recipe by Michael Smith he is the Chef at Home on Food Network. This super simple recipe uses simple yellow onions, and who doesn't have a whole bag of those sitting around and chicken stock, for the main ingredients.

The result was a good soup, with the gooey topping I remember but just not with the dark strong broth that most French Onion soups have. This soup is light in colour with a fairly mild taste which actually is nice with the cheese and bread. I used mozzarella for the cheese instead of Gruyere as the recipe suggests. Not my favorite soup of all time, but I would make it again.

Baked Potatoes

Baked potatoes are super simple to make, you just wrap them in tin foil and throw them in the BBQ or oven. The problem is they are fairly time consuming. If you come home from work at 6 and are hungry you don't want to wait 1-2 hours for the side of your meal to slowly bake away. By using a Crock Pot you can have your potatoes waiting for you when you get home.

Crock Pot Baked Potatoes

• 4 large potatoes, washed and dried
• 4 pieces of tin foil, large enough to wrap around 1 potato each

* Wrap each potato in a piece of tinfoil. I usually leave the one end with a 'tail' to fish them out when they are super hot and done cooking.
* Place in Crock Pot on low for 8 hours and they are soft but not mushy, 10 if you like them super soft. You could also do it on high if you have a few hours before dinner.

That is it! Now go throw some chicken on the BBQ because your side is done!

Honey Oat Muffins

Today being Saturday I thought it was a nice chance to have something a little different for breakfast but still wanted it to be fairly healthy. Muffins are one of those sneaky foods that can be full of fat and calories. In fact some have as much fat as a hamburger (gross).

I found a recipe at the Canadian Living website and although it looked pretty healthy I tweaked it even more to make sure it was perfect for breakfast. My son loved them, my husband thought they were good (he still prefers the 'hambuger' type). I will make these again.

Honey Oat Muffins 

• 1-1/2 cups whole wheat flour
• 1-1/4 cups quick-cooking rolled oats
• 1 cup raisins
• 1/2 cup bran
• 1-1/2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1-1/2 cups buttermilk (I put in 1/2 Tbsp of white vinegar in the bottom of a measuring cup and filled the rest with milk until it reached the 1 1/2 mark)
• 1/2 cup liquid honey
• 1 egg
• 1/4 cup olive oil
• 1-1/2 tsp  vanilla

 * Preheat oven to 375
* Mix in all dry ingredients until well combined
* Add in milk, honey, egg, vanilla and oil, stir until well combined and moist
* Put into either a muffin pan that is either greased or paper lined
* I choose to top mine with a drizzle of honey and sprinkle of oatmeal and coconut prior to baking them
1-1/2cups(375 mL) 1-1/4cups(300 mL) 1cup(250 mL) raisin1/2cup(125 mL) 1-1/2tsp(7 mL) 1tsp(5 mL) 1tsp(5 mL) 1/2tsp(2 mL) 1-1/2cups(375 mL) 1/2cup(125 mL) 1eggs1/4cup(50 mL) 1-1/2tsp(7 mL)

Pasta With Lemon Asparagus Sauce

Asparagus is a delicious, nutritious vegetable that reaches it's peak of flavor in the spring. If you are looking for a great recipe with only a few ingredients and a chance to use some yummy asparagus this recipe is great.

The asparagus' flavor isn't an overwhelming one if fact it may not be noticeable that asparagus is what the 'magic green ingredient' in this pasta sauce is. I added garlic to the recipe last time but prefer to make it as I have posted it below. The garlic was too strong for the delicate flavors.

Lemon Asparagus Sauce

• 1 lb fresh asparagus
• 1 Tsp lemon zest
• 2 Tbsp lemon juice
• 1/8 cup Evoo
• 1 lbs pasta

* Cut asparagus into 1 inch pieces, reserving tips on side
* Cook bottom of asparagus until tender
* Puree bottoms with lemon zest & juice
* Cook tips just until soft, you still want these firm as they are more for a garnish
* While making sauce cook pasta as usual and drain
* Top pasta with sauce

Sprinkle with some Parmesan cheese and you are set! Mmmmm!

Kale and Chic Peas

I know, I know the title of this recipe isn't exactly making your mouth water or want to drop everything and run to the market for the ingredients. Although if you are like me after the weekend, especially a long one, I am in need of a health fix.

This recipe is actually quite good and goes fast around here. Kale is a great green vegetable because even when it is cooked it doesn't go limp like Swiss Chard or Spinach. (Which could also be used instead of Kale.) You can use chic peas or any other bean of your choice. If you have kids and they aren't big on 'green leaves' chop them up really small and they won't notice. My son won't eat it how it is shown below, but cut really small and in with rice he devourers it. Serve it on a bed of rice and you are set.

Kale and Beans

• 1 small or half medium onion, diced
• 2 garlic cloves, minced
• 1 can of beans, rinsed and drained
• s & p
• 2 bunches of Kale, washed and cut into bite size pieces (they don't have to be super small they will shrink when boiled)
• 1 lemon juiced

* Saute onions and garlic in olive oil until soft and golden
* Add in beans and s & p, cook on medium just until beans are dry of any remaining moister and warm stir frequently, about 5 minutes should do it
* While bean mixture is cooking boil Kale in water until it is limp but not mushy
* When Kale is cooked drain then add to the bean mixture, pour on lemon and stir, you may want to add a little more olive oil here

And there you have it a healthy Monday dish!

Baked Brie

If you are looking for a light yet enjoyable meal I suggest this one that I made the other day. It was a nice change and would be ideal for a lunch. I made salad, tomato soup and baked Brie with fresh baguette.

The tomato soup was from the recipe I shared last week, you can find the recipe here. As for the Brie it is super simple to make, especially if you use the President's Choice Phyllio pastry. It comes in a white box with two individual rolls in it. Instead of having about 20 or so thin sheets in each roll, each roll is the thickness of 20 sheets pressed together. For this recipe instead of having to use multiple sheets  and layer them, I was able to sit the Brie in the middle of the Phyllio dough and wrap it once, it took about a minute. Bonus! You could easily put a filling like a jam or roasted red peppers on the Brie then wrap it. Since I used a Brie containing olives I preferred it plain.

Baked Brie with Olive Ciabatta Bread

Baked Brie

• Brie wheel, I used the smallest one (serves about 4)
• 1/2 sheet of Phyllio pastry 
• evoo or butter

* First I cut the roll of pastry in half and put the one half out to dethaw and the other half back in the freezer with the other roll
* I sat the Brie in the middle of the pastry and folded the dough up around the cheese. Since the dough will be in a rectangular shape, I pushed up the long rectangular sides first (the sides with the least amount of dough) and used the shorter sides (but with more dough) to hold them up and cover the whole top
* I brushed the top with olive oil, but you could use butter
* Cook for 30 minutes on 400, until golden brown, on a lightlty creased cookie sheet or pie plate

If you are cooking a bigger Brie wheel use a full sheet or even two and cook until golden brown.

Rice With A Twist

White rice is a quick and easy side to pretty much any meal. Everyone likes it, it is fool-proof and raw lasts for months in your pantry, so it is always on hand.

Star Anise**

We have white rice about once a week so sometimes a different taste is nice. I always add broken egg or spaghetti noodles so it is almost like a pilaf. The addition of just one piece of Star Anise results in a rice with a more robust flavor but not overwhelming. A subtle change but a nice one. One 'star' has quite a bit of 'star power' so start with one and if you like that next time you could add a second. If you are unfamiliar with Star Anise it is a spice that is star shaped and the texture of a cinnamon stick. You can buy it in most bulk stores. Here in London I purchase it at Quarter Master in Worltley Village. 

Star Anise Rice

• 1/2 Tbsp Extra Virgin Olive Oil
• 4 Tbsp Egg or Spaghetti Noodles, broken into 1/2" pieces (optional)
• 1 cup of white rice, soaked in water
• 2 cups water
• Salt to taste
• 1 Star Anise

* Warm oil in pan on med-high heat, add noodles (if choosing to include) stir constantly as they will burn fast
* Once noodles are lightly bronzed add water, rice, salt and star anise. Turn to high, and let come to a boil, reduce heat to low and cover
* Once rice is done (approx 20 mins), remove Star Anise and fluff and serve


**Star Anise is popular in Chinese cuisine and is also used medicinally in the treatment of rheumatism, colic and bronchitis.  It has also been used extensively to ease digestion and control flatulence and nausea. S tar Anise is often chewed after meals to freshen breath

Tomato Soup

I love soup! It is such an easy way to get in vegetables, even for those who don't like them. My son 'thinks' he does not like tomatoes. He won't eat raw ones, or ones in pasta that he can see. As long as the tomato sauce is free of any visible tomato chunks he will happily chow down. Same goes with this soup he slurps it back and says "mmm" after every few bites.

My husband and I will only eat tomatoes in salads or on sandwiches if they are really firm, almost un-ripe even. So this recipe is the perfect outlet for the softer tomatoes, you can buy softer tomatoes as well.

Tomato Soup

• 5 medium sized tomatoes, chopped
• 1 Tbsp evoo
• 1/2 large onion, diced
• 1 garlic clove, minced
• 3 carrots peeled, chopped
• 2 celery stocks, chopped
• 2 Tbsp ketchup or 1 Tbsp tomato paste
• 5 cups of water
• 1 vegetable bouillon cube
• 1 bay leaf
• s & p

* In large pot, sautee onion and garlic in olive oil, until soft and slightly brown
* Add in carrots, celery and bay leaf, stir several times
* Add in tomatoes and let simmer for about 2 minutes
* Pour in water, bouillon cube, tomato paste or ketchup, salt and pepper. Bring to boil.
* Once boiled bring to medium heat and let simmer until carrots are cooked. Approx. 10 mins
* Remove bay leaf. In blender or with immersion blender blend soup until smooth.
* Allow to cook for 10 minutes more on low, you can cook for longer if you should choose.
* Serve. You can put a dollop of cream cheese, or creme fraise on the soup to garnish.

Baked & Broiled Baby Potatoes

Don't let the name fool you. . . these baby potatoes are so simple to make you'll wonder how you lived without the recipe before!

I am not a huge potato fan. I find them to be a little bland and boring. With so many vegetables and other foods that are so full off zing, the potato is a bit of a let down in the flavor department. Enter this recipe! The potato is made first by boiling it (this can be made a day ahead if making for company) then broiled to give the top a delicious slightly crispy texture.

I made this recipe using 16 baby potatoes. They weren't tiny probably the size of apricots. You can use any amount you want. 4 or 40 it doesn't matter this recipe does not require any measuring (yes it's that easy).

The Final Product

Baked & Broiled Baby Potatoes

• baby potatoes, washed
• olive oil
• sea salt 

* Boil the whole baby potatoes until they are just soft. I judge this by using a knife. When I insert a knife I want it to slide out with slight shake, as opposed to sliding right out. Our family prefers potatoes not overly soft, but feel free to make them the later way if you like a softer potato.
* Once boiled drain, allow most of the water to dry off. Approx. 5 mins
* Slice 3 'slats' in the potatoes 1/3 of the way through. This is done by making two cuts about 6mm from each other, and meeting together in the middle, a little triangle of potato will form and pop out. You can always just cut 6 single straight lines, the broiling will spread them apart slightly.
* Brush olive oil on the tops of your potatoes, then sprinkle with sea salt
* Broil until tops get slight crispy but are not browning. Olive oil be starting to look dry.

Add salad, a vegetable and protein and presto a 'new' potato is ready to complete the meal!