My husband and I have had the "diet talk" hundreds of times now. It goes something like this...
Me: "I'm going on a diet."
Me: "I'm going on a diet."
H: "Yeah right -- that's what you say every 2 weeks."
Me: "No, really this time. Starting now."
...and so on and so forth.
Needless to say, we had that conversation last night when I vowed, yet again, to go on a real diet.
But then I get hungry. So this was my attempt at making bangers and mash without quite as much fat. I wouldn't call it diet food per se, but it's a start.
Ingredients
Needless to say, we had that conversation last night when I vowed, yet again, to go on a real diet.
But then I get hungry. So this was my attempt at making bangers and mash without quite as much fat. I wouldn't call it diet food per se, but it's a start.
Ingredients
4 spicy chicken sausages (or apple chicken or whatever you like)
1 large vidalia onion, thinly sliced
1 heaping tablespoon dijon mustard
1 cup dry white wine
1 cup low sodium chicken stock
4 cloves garlic, chopped
2 russet potatoes, peeled and cut into 1 inch cubes
1 medium celery root, peeled and cut into 1 inch cubes
1 medium bunch kale, de-stemmed and cut into bite sized pieces
1-2 pats vegan butter
2-3 splashes whole milk
salt, pepper, olive oil
Bangers
Lightly coat the bottom of a large pan with olive oil and put it on medium-high heat. Brown the chicken sausages on all sides and remove them from the heat. In the same pan, add the onions to the olive oil/sausage drippings. Saute the onions until they caramelize and turn golden brown. Add a couple splashes of wine and scrape any brown bits from the bottom of the pan. Add the dijon mustard as well as salt and pepper to taste. Bring the heat down until the liquid is barely simmering. Let the sauce reduce a bit and then turn off the heat.
Mash
Boil the potatoes and celery root on high heat until the celery root is fork tender (the potatoes will become tender before the celery root). Drain the potatoes and celery root and put it all back in the pot on your stove's lowest heat setting. Add the milk, some of the chicken stock, and the vegan butter to the pot. Mash the celery root and potatoes with a potato masher until you reach your desired consistency (I like to keep it a little chunky). Add more chicken stock as necessary. Add salt and pepper to taste.
Kale
Lightly coat the bottom of a large pan and place it on high heat. Add the kale and garlic. Saute until the kale is tender. Add a couple of splashes of white wine and a couple of splashes of chicken stock. Add salt and pepper to taste.
1 large vidalia onion, thinly sliced
1 heaping tablespoon dijon mustard
1 cup dry white wine
1 cup low sodium chicken stock
4 cloves garlic, chopped
2 russet potatoes, peeled and cut into 1 inch cubes
1 medium celery root, peeled and cut into 1 inch cubes
1 medium bunch kale, de-stemmed and cut into bite sized pieces
1-2 pats vegan butter
2-3 splashes whole milk
salt, pepper, olive oil
Bangers
Lightly coat the bottom of a large pan with olive oil and put it on medium-high heat. Brown the chicken sausages on all sides and remove them from the heat. In the same pan, add the onions to the olive oil/sausage drippings. Saute the onions until they caramelize and turn golden brown. Add a couple splashes of wine and scrape any brown bits from the bottom of the pan. Add the dijon mustard as well as salt and pepper to taste. Bring the heat down until the liquid is barely simmering. Let the sauce reduce a bit and then turn off the heat.
Mash
Boil the potatoes and celery root on high heat until the celery root is fork tender (the potatoes will become tender before the celery root). Drain the potatoes and celery root and put it all back in the pot on your stove's lowest heat setting. Add the milk, some of the chicken stock, and the vegan butter to the pot. Mash the celery root and potatoes with a potato masher until you reach your desired consistency (I like to keep it a little chunky). Add more chicken stock as necessary. Add salt and pepper to taste.
Kale
Lightly coat the bottom of a large pan and place it on high heat. Add the kale and garlic. Saute until the kale is tender. Add a couple of splashes of white wine and a couple of splashes of chicken stock. Add salt and pepper to taste.
