Month: September 2013

Crock Pot Potato Gratin (giveaway)

potato gratin no words 2

{Giveaway has ended}

Steak houses are infamous for perfectly aged, mouth watering cuts of meat. Filets under their roof can be cut without a knife, delivering melt in your mouth perfection.

Their main courses are accompanied by a myriad of simple yet incredible dishes served family style. Velvety creamed spinach, macaroni and cheese on steroids, and a spiced up potato gratin leave you wanting more. So much more that after my first experience I went home and duplicated the gratin for Christmas that year.

Now that I am on my health quest, I decided to come up with a ‘better for you’ duplication. To make it week day friendly, it was made in the crock pot. (Score one for weekday friendly gourmet meals!)

pileontheproduce_v3

It just so happens to be the perfect week 2 recipe for the Pile on the Produce giveaway! (Have you entered to win a potato prize pack yet? If not click here for details!)

Fun fact alert: Did you know that potatoes are loaded with potassium? This makes them a blood pressure lowering power house. They are also an excellent source of vitamin C, fiber, B6 and iron.

This slimmed down version comes in at only 270 calories, versus the original’s whopping 675 calories. That saves you 405 calories without sacrificing taste!

Since this is part of the Pile on the Produce promotion, there are additional produce items to make this dish higher in nutritional content. I’ve added red bell pepper, and additional leeks. The dairy is cut significantly, using vegan cream cheese, chicken stock and almond milk in place of milk and cream. Parmesan cheese is used to give it just a touch of decadence.

So, what are you waiting for? Make this dish or the Skinny Power Potato & Egg Crepes. If you post a picture of any of one of the two Pile on the Produce creations on your FB wall you will receive 5 bonus entries. Just make sure you post on the Decadently Fit FB wall and let me know you did. The next drawing will take place September 15, 2013 @ 9 p.m. PST.

Recipe

Serves 8 – 10

1 tablespoon olive oil

1/2 tablespoon coconut oil

1 small jalapeno diced

1 red bell pepper, diced

1 leek diced, rinsed in a bowl of ice cold water to remove dirt

1 garlic clove, minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

3/4 cup plain almond milk

1 1/2 cup low-sodium chicken stock

8 oz. vegan cream cheese (you have to just trust me on this one)

1 cup shaved parmesan

2 1/2 lbs. Klondike Rose Potatoes, cleaned, eyes removed

2 tablespoons Melt butter

2 tablespoons Bob’s Red Mill Gluten-Free Flour

Fill a large bowl with water and 1 cup of ice.

Slice the potatoes on a mandoline 1/16th of an inch thick. As each potato is cut put the slices in the bowl of cold water. Set aside.

potato gratin leek pepper

Over medium-high heat sauté the peppers and leeks in the coconut oil and olive oil until softened, about 3-5 minutes. Stir in the garlic and sauté for another minute. Stir in salt and pepper. Take off heat and set aside.

In a large sauce pan melt the Melt over medium heat, whisk in the flour and stir until the mixture smells like popcorn (2 – 3 minutes). Do not stop stirring, or it will burn. Whisk in the chicken stock slowly. When fully incorporated add in the almond milk, constantly whisking. Continue stirring till the mixture starts to thicken, 5- 8 minutes. When mixture has fully thickened stir in the leek mixture.

potato gratin sauce combined

Stir in the vegan cream cheese and parmesan, until fully incorporated. Let simmer for 5 minutes on low heat. Season to taste with salt and pepper.

Line your crock pot with a plastic liner. (trust me!)

Drain the potatoes in a colander and dry of excess water with a clean, lint free kitchen towel.

Put a small amount of the cheese sauce on the bottom of the crock pot. Layer the potatoes on the bottom of the sauce, 1 layer.

potato gratin potato layer

Cover the potatoes with a small amount of the sauce, and add another layer of potatoes over that. Repeat till there are no more potatoes. Dump the rest of the sauce on top of the last layer of potatoes, covering evenly.

Place 2 layers of paper towels over the dish, and cover with the lid. The paper towels should not be touching the sauce.

potato gratin paper towels

Cook on low for 6 – 8 hours or until the potatoes are soft and a crusty cheese layer has started on the outside of the potatoes.

potato gratin in crock pot

Servings: 8• Size: 1/8 of the gratin Calories: 270• Fat: 4.5g • Carb: 37g • Fiber: 3g• Protein: 7.5g • Sugar: 2g Sodium: 216mg • Cholesterol: 6mg

Skinny Power Potato & Egg Crepes w/ Skinny Hollandaise (giveaway)

Egg Crepe wordsMost of my recipes come out of thin air.  Lots of trial and error from what I have on hand, or what looked good that day at the grocery store.  I excel in the ‘create something from nothing’ realm.

This dish was born the morning after my little sister’s bachelorette party.  We had a super sized adult slumber party, complete with decadent food, drinks and ice blocking.  Wild and crazy we were.

The seven of us that were left in the morning woke up starving.  The events from the evening prior led us straight to the kitchen to fill our rumbling, some turbulent, bellies.

Upon scouring my culinary domain for a suitable breakfast, I came up with this satisfying, yet sassy number.  I watched the first of the guests as she took her bite.  I must have looked like a child waiting for their parent’s life changing approval.  Thankfully she gave me an enthusiastic thumbs up.  Each of the slumber crew loved it so much they stayed for lunch, and dinner.  I was more than happy to oblige.

So, when Klondike Brand Potatoes contacted me to be a part of their *Pile on the Produce promotion and Giveaway, I knew exactly what I was going to make.

pileontheproduce_v3Before I give you the recipe for this to die for lean and mean crepe machine, I’ll explain Pile on the Produce.  It is a national retail promotion in which retailers build potato displays to promote the health benefits of potatoes.  Klondike Brand is encouraging families to incorporate as much produce as they can into meals.

Bloggers like myself have been asked to come up with recipes that use potatoes and at least two other produce items in a healthy dish.  By doing this they are hoping to spark your creativity in using the vitamin packed spuds and produce.

To reward all my readers for being such loyal fans, Klondike and I will be doing a giveaway each week in September.  There will be a total of 4 winners that will receive a potato prize pack directly from Klondike.  Each week I will randomly pick a winner from the entries. Drawings will be done every Sunday at 9 p.m. PST. (unless otherwise stated).

To enter, subscribe to Decadently Fit, like DF’s Facebook, follow DF on Twitter, or Instagram.  If you already do, send your friends.  Have them subscribe to DF’s blog, like the Facebook, follow Twitter or Instagram.  After they have done any of the items listed have them post anywhere on the pages that you sent them.  Good luck!

Now the crepe.

A combination of crispy Klondike Rose potatoes, sweet red bell pepper, and onion are warmly wrapped in an egg white blanket, only to be topped by a velvety hollandaise made with fat-free greek yogurt.

Sound good?  Then get up and go make this as a nice Labor Day treat for your loved ones.
Happy Labor Day!

For your drooling pleasure…

Recipe

Potato Hash

4 Klondike Rose Potatoes, scrubbed, coarsely gratedhash

1/2 of large red onion, diced

1/2 green bell pepper, diced

1/2 tablespoon coconut oil

1/2 tablespoon olive oil

salt & pepper to taste

Pre-heat your oven to 140 degrees.  Heat an oven safe medium skill over medium high heat.  Saute the bell pepper and onion for 3 – 5 minutes.  Stir the potatoes in with the bell pepper mixture.  Season with a pinch of salt and pepper.  Create an even layer in the pan, and put the lid on for 3 minutes.  Remove the lid and flip the potatoes.  Repeat til potatoes are soft.  Then repeat without the lid until the potatoes are crispy.  Keep warm in oven without lid on.

Skinny Hollandaise (adapted from a recipedouble boiler by Deantini)

6 oz. plain greek non-fat yogurt

2 teaspoons lemon juice

3 egg yolks (room temp)

1/2 teaspoon sea salt

1/2 teaspoon Dijon mustard

couple dashes Tabasco

Use a double boiler or (since I don’t have one) place your kitchen aid mixer bowl over a large pot of simmering water.  Whisk yogurt, lemon juice, egg yolks well.  Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min.  Sauce should be smooth and thick.  Remove from heat and stir in salt, mustard, and Tabasco.  Sauce can be stored up to a week in the fridge.

Crepeegg white crepe

5 egg whites, beaten

Olive oil in a misto sprayer (or non-stick spray)

2 cups baby spinach, ripped into bite size pieces

smoked paprika (optional)

Spray a small saute pan with a small amount of oil.  Divide the mixture into 2 or 4 servings.  Use either 1/4 of the mixture or 1/2 depending on your decided portions.  Pour egg white into hot pan and swirl, coating the entire bottom of the pan.  Put pan back on flame and cover for 1 minute.  Uncover and gently flip, cooking the other side completely.  Do not over cook.

To assemble:filled crepe

Place the crepe(s) on a plate.  Fill each crepe with the potato hash,  some of the spinach, roll up and place seam side down.  Top each crepe with 2 tablespoons of the hollandaise,  and sprinkle with the paprika.

dressed crepe

*Oh and don’t forget to go to the Klondike web page where you can be one of four winners to receive an Ipad2!  You can also get a great coupon here.

Disclosure: I was provided with a 5 lb bag of Klondike Rose Potatoes and The Culinary Guide to Klondike Potatoes from Potandon Produce L.L.C. as part of the Pile in on the Produce Promotion.  All opinions are my own.