Tags Snack

Heathy Baked Potato Chips

Heathy Baked Potato Chips

Dietary Gluten Free
Meal type Side Dish, Snack
By author Ellen Allard

Ingredients

  • 1lb russet potatoes, cut into 1/4” slices
  • Olive Oil or Canola Oil spray
  • cayenne pepper
  • salt and pepper

Directions

Preheat oven to 400 degrees. Cover large baking sheet with parchment paper.

Put potato slices in a large bowl. Spray with vegetable spray. Add salt, pepper and cayenne pepper. Use hands to gently toss potato slices to cover with oil and spices.

Place potato slices on parchment lined baking sheet. Make sure to leave space between potato slices. Bake for 15 minutes and then rotate sheet. Bake for another 15 minutes. Potatoes are done when they’re crisp and golden. Watch carefully as the potatoes might be finished sooner.

Heathy Baked Potato Chips

Heathy Baked Potato Chips

Dietary Gluten Free
Meal type Side Dish, Snack
By author Ellen Allard

Ingredients

  • 1lb russet potatoes, cut into 1/4” slices
  • Olive Oil or Canola Oil spray
  • cayenne pepper
  • salt and pepper

Directions

Preheat oven to 400 degrees. Cover large baking sheet with parchment paper.

Put potato slices in a large bowl. Spray with vegetable spray. Add salt, pepper and cayenne pepper. Use hands to gently toss potato slices to cover with oil and spices.

Place potato slices on parchment lined baking sheet. Make sure to leave space between potato slices. Bake for 15 minutes and then rotate sheet. Bake for another 15 minutes. Potatoes are done when they’re crisp and golden. Watch carefully as the potatoes might be finished sooner.

La Corona

La Corona

Meal type Breakfast, Dessert, Snack
Misc Freezable
Region Italian
By author Lina Bifano

Ingredients

For the dough:

  • 1 packet active dry yeast
  • ¼ cup warm water
  • ¾ cup warm milk
  • 4 tablespoons sugar
  • 6 tablespoons butter (softened)
  • 2 teaspoons salt
  • 1 ½ teaspoon cinnamon
  • 2 eggs
  • 1 tablespoon orange juice
  • 4 cups all-purpose flour

For the date, raisin, and pecan filling:

  • 1-2 cup Grand Marnier™
  • ¾ cup raisins (red or white)
  • 10-15 dates chopped into ¼” pieces
  • 2/3 all-purpose flour
  • 1 ½ cup chopped pecans (crunchy, not finely chopped)
  • 4 tablespoons sugar
  • Zest of 1 medium lemon
  • 1 stick butter (room temperature)
  • 1 ½ teaspoon almond extract

For the icing:

  • 1 cup powdered sugar
  • 1 tablespoon Grand Marnier™
  • 2 tablespoons water

For the icing: (Optional)

  • ¼ teaspoon cinnamon

Directions

For the dough:
Beforehand:
In a small container, place the dates and raisins in the Grand Marnier™ to soak.

Prepare the dough:
If preparing the dough and not assembling until later, use the largest mixing bowl you can find.
Dissolve the yeast packet in the warm water and let it sit until it bubbles and foams. This can take up to two minutes. Incorporate the rest of the ingredients, but not yet the flour. Once all of the other ingredients are well blended, add the flour, one cup at a time, until you have a ball of dough that is only barely sticky to the touch. You might not have to incorporate all 4 cups of flour.

On a lightly floured countertop, knead your dough for approximately 10 minutes, or use the dough hook on your mixer. It is done when it has achieved a smooth appearance and is no longer sticky to the touch. Oil your original mixing bowl lightly, place the dough in it and cover it with plastic wrap. Do not refrigerate. Warmer is better. At this point, if you’ve got to leave to go to work, you can, and you can assemble the final product when you get back. In approximately 2 hours, it should have doubled in size. If you get home from work and you find that it’s the size of the bowl it’s in, no problem, just punch it down and re-knead briefly it until it’s a workable size.

Prepare the filling:
Drain the raisins and dates, reserving the Grand Marnier™ for another time. Taste a few. Try not to eat them all. Combine all ingredients in a small mixing bowl and incorporate the butter, cutting it in using your hands. Refrigerate for approximately 10 minutes.

Assembling the corona:
Preheat your oven to its lowest setting, usually 160°

Turn the dough out on a floured countertop. Roll it into a 12x30 inch rectangle. While crumbling the filling in your hand, spread it over the rectangle; trying to make sure it is covered evenly, up to ½ inch of the edges. Starting with the longer edge, tightly roll the dough, jellyroll style.

Using a sharp knife, slice the roll in half lengthwise. This will expose the layers of dough and the filling, giving you two long sections. Turn them out so the filling sides are facing up and twist them around one another all the way down to the ends. Turn both ends towards each other, making a circle. Overlap the ends so that the corona takes shape and looks like a ring.

Carefully place the corona on a parchment-lined baking sheet (it helps if you place each side in your two hands and plop it down quickly). Let it sit in your oven at its lowest setting for approximately 30 minutes. This may take a little finesse.

Preheat your oven to 350°
Cook until lightly browned, approximately 30 minutes, checking after 25 minutes, as cooking times may vary. Place on a cooling rack.

Assemble the icing and drizzle over the corona while it is still slightly warm.


Tips:
The corona can be frozen once completely cooled, without icing by wrapping it in plastic wrap, then foil. When ready to serve (or gift), place uncovered in a 350° oven for approximately 10 minutes and drizzle with the icing mixture. Enjoy!

Buffalo Broccoli Bites

Buffalo Broccoli Bites

Dietary Vegan
Meal type Appetizer, Side Dish, Snack
By author Bradley Schwarzenbach

Ingredients

  • 3-4 Large crowns of broccolli
  • 1 teaspoon fresh garlic
  • 1 teaspoon fresh ginger
  • 1 heaped tablespoon timari
  • 1 cup coconut milk
  • 3 cups Frank’s hot sauce
  • 3/4 cups coconut oil
  • 8oz tahini
  • 2 tablespoons nutritional yeast
  • 1 lemon
  • 1 bunch fresh dill
  • 1 teaspoon sugar
  • 3 cups water
  • salt
  • pepper

Directions

Separate/chop the broccoli into florets. Roughly chop dill, set aside.
Heat large skillet with cooking oil. Add broccoli, ginger, garlic, and timari. Cover for 3-5 minutes to help steam the broccoli and keep things from sticking. Stir occasionally on medium heat.

Combine the coconut milk, hot sauce, and coconut oil in blender. Set aside. Combine tahini, nutritional yeast, juice of lemon, dill, water and 2 tsp. salt, 1 tsp. pepper in a mixing bowl. Whisk until smooth. Set aside.
Transfer Broccoli into large bowl. Toss with buffalo sauce, transfer to serving bowl. Serve immediately with tahini dipping sauce on side.

Dried Pasta with Ice Cream

Dried Pasta with Ice Cream

Meal type Dessert, Snack
By author Christopher Rovezzi

Ingredients

  • 1 Package dried pasta (Angel Hair, or anything thin.)
  • hot oil
  • ice cream (Your favorite flavor.)
  • powdered sugar (or cinnamon, nutmeg, or brown sugar.)
  • ice cream topping (Your favorite topping)
  • your favorite fruit

Directions

Holding one of the pasta nests with kitchen tongs, submerge the pasta in the oil, holding it below the surface until it turns dark brown. Remove from oil and place on paper towels. While still hot, dust the pasta with powdered sugar or whatever sweetener you like. THAT'S IT! You have just created a crispy, sweet garnish that can be used in any number of applications. If you’re like me, you’ll end up eating it by itself. It’s a great snack on its own.

Watermelon Fire and Ice Salsa

Watermelon Fire and Ice Salsa

Meal type Appetizer, Salad, Side Dish, Snack

Ingredients

  • 3 cups chopped watermelon
  • ½ cup chopped green bell pepper
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped jalapeno pepper
  • ½ teaspoon garlic salt

Note

by Lady Flannel, AllRecipes.com

Directions

In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve

Watermelon Fire and Ice Salsa

Watermelon Fire and Ice Salsa

Meal type Appetizer, Salad, Side Dish, Snack

Ingredients

  • 3 cups chopped watermelon
  • ½ cup chopped green bell pepper
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped jalapeno pepper
  • ½ teaspoon garlic salt

Note

by Lady Flannel, AllRecipes.com

Directions

In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve

Mango Lime Salsa

Mango Lime Salsa

Meal type Appetizer, Salad, Side Dish, Snack
From book Gourmet Galley Cookbook

Ingredients

  • 2 ripe mangos
  • 2 shallots or
  • 2 tablespoons chopped red onion
  • 2 tablespoons fresh chopped cilantro
  • 2-3 tablespoons Juice of one lime
  • ¼ teaspoon coarse sea salt

Note

A variation of Chef Iverson Brownell’s Guayaba Cilantro Salsa from the Gourmet Galley Cookbook

Directions

Finely chop mangos, shallots, and cilantro, and then mix them together with salt in a medium bowl. Add the lime juice and allow to chill for at least 20 minutes.

Mango Lime Salsa

Mango Lime Salsa

Meal type Appetizer, Salad, Side Dish, Snack
From book Gourmet Galley Cookbook

Ingredients

  • 2 ripe mangos
  • 2 shallots or
  • 2 tablespoons chopped red onion
  • 2 tablespoons fresh chopped cilantro
  • 2-3 tablespoons Juice of one lime
  • ¼ teaspoon coarse sea salt

Note

A variation of Chef Iverson Brownell’s Guayaba Cilantro Salsa from the Gourmet Galley Cookbook

Directions

Finely chop mangos, shallots, and cilantro, and then mix them together with salt in a medium bowl. Add the lime juice and allow to chill for at least 20 minutes.
  • Publisher: Mercury Media and Entertainment
    508-479-1171
    domenic@mercurymediallc.com
  • Foodies of New England
    Box 380
    Sturbridge, MA 01566