Monday, December 14, 2009

Potato and Mushrooom Gratin

Potato and Mushroom Gratin
Servings: 4
Weight Watchers Points: 5

3 averaged-sized baking potatoes, thinly sliced
1 1/2 c. milk
3 Tbsp. white wine
Salt and pepper, to taste
2 Tbsp. butter
2 tsp. garlic-infused oil
8 oz. cremini mushrooms, finely sliced to make 4 cups
1/2 c. Parmesan cheese, shredded

Preheat the oven to 425 degrees. Butter a shallow baking dish.

Bring sliced potatoes, milk, wine, salt and pepper to a boil in a saucepan, stirring occasionally, and leave at a simmer while you chop the mushrooms.

Melt the butter and garlic oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 3 minutes.

Pour the mushrooms and the juices into the pan with potatoes, stir to mix, and pour straight into the gratin dish. Top with cheese. Bake for 45 minutes until piping hot and crisp on top.

NOTES: This was a huge hit. HUGE! So delicious and easy! I strongly recommend you use a mandolin slicer to cut the potatoes, as that was part of what made this so simple. Also, rather than finely slice the mushrooms, we just sort of diced them up to save time. We didn't have garlic-infused oil, so I put about a teaspoon of minced garlic in with some olive oil for the mushrooms. The only thing I recommend is to sprinkle some salt on the mixture as you pour in the gratin dish. Ours could have benefited from a bit more salt.

Red Chicken and Mango Curry

Red Chicken and Mango Curry
Servings: 4
Weight Watchers Points: 9 per serving

1 lb. boneless, skinless chicken breast, cut into 1 1/2-inch chunks
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp. canola oil
1 1/2 Tbsp. red Thai curry paste
1 14-oz. can light coconut milk
1 c. chicken broth
1 Tbsp.. fish sauce
1 1/2 c. butternut squash cubes
1 1/2 c. sweet potato cubes
1 c. mango cubes
2 tsp. lime juice
3-4 Tbsp. cilantro, chopped
2 c. brown rice, cooked

Saute chicken in skillet over medium-high heat until browned and cooked through, and remove to a plate.

Saute onions and garlic in oil over medium-high heat for two minutes, then add curry paste. Whisk in coconut milk, broth and fish sauce and bring to a boil. Add butternut squash and sweet potato cubes and simmer, partially covered, about 20 minutes or until tender.

Add chicken back to pan and bring to a boil. Add mango and lime juice and heat through.

Serve over rice and sprinkle with cilantro.

NOTES: Mmm... now this is about as close to comfort food as it gets, folks. The flavors are amazing and blend so well... my mouth is watering just thinking about it. Serve in a bowl over rice, and make sure to get plenty of broth. It's great the next day as leftovers, too.