Hasselback Potato Casserole

I came across this recipe when I was at the doctor's office last week. Looked delicious from the photo that accompanied the recipe and the ingredients and preparation seemed pretty easy. Do make sure you have a mandolin if you are going to make this! I served it with wild coho salmon and a spinach salad.

Ingredients:

2 lbs Yukon gold potatoes
1 cup shallots, sliced
2 TBSP  olive oil
4 cups low sodium chicken broth
2 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
Freshly ground black pepper

Heat oven to 400 degrees

Using a mandolin, thinly slice potatoes.  Arrange them "standing up" in a three quart baking dish.  In a small saucepan, gently sauté shallots in olive oil, then add chicken broth, rosemary, thyme, salt and pepper.  Boil for several minutes until it reduces by half. Pour half of the reduced chicken broth mixture over the potatoes and bake for 30 minutes, then pour remaining chicken broth over potatoes and cook for another 30-40 minutes, until potatoes are full cooked and tops are crisp.

Serves 8. Per serving: 130 calories, 3 g protein, 22 g carbs, 4 g fat, 3 g fiber

Black Bean Chili with Cilantro

I've made this one for many years but it's been a few years...so last week I resurrected this recipe. It's my favorite chili recipe and on occasion I will add some cooked sweet Italian chicken sausage to it at the end.

Serves 6-8

2 TBSP minced garlic
1 cup chopped onion
1 tsp. olive oil
1/3 cup dry sherry
1/2 cup diced carrot
1/2 cup minced celery
1/2 tsp. oregano
1 tsp. cumin
1 tsp. coriander
2 tsp. chili powder
1/3 cup chopped cilantro
6 cups cooked black beans (canned or I soak beans the night before and cook in the morning)
2 tsp. lemon juice
1 cup orange juice
1/2 tsp. cayenne pepper (optional)
1-2 tsp. salt

1/4 cup nonfat yogurt
cilantro for garnish

Saute garlic and onion in olive oil and sherry over medium-high heat for 2-3 minutes or until soft.

Add carrot, celery, oregano, cumin, coriander, chili powder and cilantro. Cover and cook 2 more minutes. Add beans, lemon juice, orange juice and cayenne (optional). simmer on low heat for 30-40 minutes until thickened. Add salt to taste.

Serve with a dollop of yogurt and cilantro.