A tasty, and healthier, alternative to mashed potatoes

We all grew up loving mashed potatoes... or at least I did in my mainly Irish-descent home. They can be fluffy, dense, filling, buttery, and delicious. But there's so much butter and salt in this lovely dish that makes it, well, delicious! It's also super high in starch which is great in moderation, but lets face it... who can only have one helping of this fluffy side dish?

So my solution? White bean puree. I know I know, it sounds like something on the menu at an elderly assisted living home menu. But I assure you it's SO much more!

Here's what you'll need for this yummy alternative to it's starchy and fattening counterpart:

2 15oz cans white bean, drained and rinsed
2-3 cloves garlic
1/3 cup low-sodium chicken stock or broth
1 tbs tomato paste
1-2 tbs finely chopped rosemary
1/3 cup dry white wine
1 tbs olive oil

In a food processor, drop in garlic cloves and pulse a few times to chop up garlic. Add white beans, oil, and chicken broth. Pulse until mixture is smooth (we don't want any chunks, unless that's how you like it!)

In a skillet (preferably after cooking a nice piece of meat, but without is OK too) add 1 tbs olive oil and heat over medium heat. Once oil shimmers, drop in tomato paste and rosemary. Stir together and cook about 20-30 seconds. Add white wine and boil an additional 30 seconds. Lastly, add bean puree and cook 2-3 minutes, stirring often.

Voila! You have a delicious alternative to mashed potatoes! It's a little less "together" as potatoes are, but it's just as delicious and much healthier. Add salt and pepper to taste, but don't over-do it!

Pictured above:

pan seared steak, bean puree, and broccoli sauteed with dried thyme

Chef William's favorite rice pilaf

Those who know me are aware that the accompanying starch for my signature dish is lemon-scented rice pilaf. It's light, aromatic and refreshing. Recently I caved in and added chopped thyme... BIG WINNER! So here is my recipe for my rice pilaf.

What you'll need:

- 1 cup white jasmine rice (basmati rice is ok too; brown rice is a different recipe)
- 1 1/2 cup warmed chicken stock (put in sauce pot and warm... DO NOT BOIL!)
- 1/2 cup warm water
- 1/4 shallot
- 1 lemon
- 2-3 large sprigs fresh thyme
- olive oil
- S&P

Lets get your mise en place out of the way. Mince your 1/4 shallot and place to the side. Zest your lemon and mince lemon zest and reserve lemon juice. Take thyme leaves off sprig and chop leaves so the thyme is chopped, but not dust.

In a medium sauce pan, add 3-4tbs olive oil. Heat oil and add shallots. Cook shallots until they just barely get golden brown. Add rice immediately and stir cover the rice in pan oil/shallots. Add chicken stock and water, lemon zest, lemon juice, and thyme. Stir once or twice, and bring to a boil. Once rice begins to boil, lower stove top to medium-low heat and cover. Let cook for approximately 12-13 minutes, or until all of the liquid is absorbed. Remove from heat, stir once and take in the essence of lemon and thyme... Mmmm yummy! Taste and add S&P TT (salt & pepper to taste). I suggest a pinch or two of kosher salt and 3 pinches ground black pepper. Stir twice and serve hot! If the rice burns, don't worry! It takes 15 minutes total to make, so make another batch! :)

Delicious, homemade Chef William's "bruschetta"

What you will need:

1 baguette French bread
2 large tomatoes
2 cloves garlic
1/4 white onion
4 leaves Basil
1 lemon
Salt and ground white pepper (black pepper is ok)
Olive oil

Cut baguette in 1/2 inch diagonal slices. In a large skillet, heat 1/4 cup olive oil. Place as many bead slices as possible in heated oil. Turn 2-3 times before bread starts to cook. Cook one side until golden brown, flip and brown second side- about 30 seconds-1 minute per side (varies on electric/gas range stoves). Remove from skillet and allow to cool on parchment or wax paper. Repeat until all slices are cooked (including additional oil- let pan cool before adding fresh oil).

Cut "X" into bottom of tomatoes and remove woody-stem area at the top of the tomatoes. Par cook in boiling water for approximately 45 seconds, or until the skin begins to peel from tomato where "X" incision is. Remove and place in ice water bath (blanching and shocking!). Remove from water once cool and remove skin. Cut into 1/4 inch chunks and add to medium, empty bowl. Mince garlic and add to bowl. Chop onions into small pieces, add to bowl. Roll basil leaves together to make a cigar shape. Cut width-wise into small sections (when de-tangled, these pieces should resemble small ribbons). Add to bowl. Squeeze 2 Tbs lemon juice into bowl and mix all ingredients together with pinch of S&P.

Top bread slices with a mount of tomato "salsa" and serve immediately so the bread doesn't get soggy. This is my favorite snack when I feel I need to nosh on something healthy. The olive oil in the bread actually helps to remove plaque from your arteries, and all of the vegetables are just about a healthy serving of your daily recommended consumption of veggies!