Carnie Wilson joined the ladies in the kitchen for "The Talk Food Festival." She made some delicious healthy and comforting dishes! Here are her recipes!
Roasted Salmon With Herbs De Provence
Four 6 oz. fresh wild salmon filets
2 tablespoons good olive oil
3 tablespoons rice wine vinegar
Juice of half lemon (and four lemon wedges for serving)
1 tablespoon butter, melted
2 teaspoons Herbs De Provence
¼ teaspoon pink or sea salt
Fresh black pepper
1 teaspoon Fresh minced parsley
1. Preheat the oven to 400.
2. Place salmon filets in a pie dish.
3. Sprinkle salmon on both sides with salt and a little black pepper.
4. Sprinkle salmon with Herbs De Provence on both sides (squeezing the dried herbs between your fingers to release it's magic)
5. Drizzle the olive oil and vinegar over the top of filets.
6. Drizzle the lemon juice, then melted butter over the top of filets to finish.
7. Roast on the middle rack in the preheated oven for 15-20 minutes (depending on how cooked through you like it)
8. Serve with lemon wedges, your favorite potato dish or salsa and a green salad.
Potato And Celery Root Mash with Manchego Cheese
1 pound (16 oz.) Yukon Gold potatoes, peeled and cut into two inch chunks
1 celery root (about 12 oz.), peeled and cut into 2 inch chunks
2 garlic cloves
1 fresh bay leaf
Small bunch fresh thyme sprigs (5 sprigs or so)
2 cups chicken stock
Pink or sea salt to taste
Black pepper to taste
5 tablespoons soft butter
2 tabs heavy cream
½ cup freshly shredded Manchego cheese
1. Place the potatoes, celery root, garlic, chicken stock, bay leaf and thyme in a medium saucepan/pot.
2. Add cold water to one inch above the potatoes.
3. Add a nice big pinch of salt.
4. Bring to a boil and then put flame to medium ... Light boiling until fork tender (about 15 more minutes)
5. Drain in a colander over a bowl. Reserve the liquid.
6. Discard the bay leaf and thyme stems remaining.
7. Return the potatoes and celery root to the pot over a medium to high heat, tossing for a minute to dry up the liquid. Turn heat to very low – mash the potatoes and celery root with a hand masher or put through a food mill (I prefer a hand masher because that's how my Grandma did it and I like it a bit chunky).
8. Add butter and beat in with a wooden spoon.
9. Beat in 1/3 cup of the reserved cooking liquid at a time until desired consistency (I like to use about 2/3 cup).
10. Add the cream and Manchego cheese.
11. Add pink salt and pepper to taste.
Mini Low-fat Pound Cake Berry Trifles
1 store-bought low-fat pound cake
Juice of 1 lemon
1 tablespoon sugar
1 ½ cups heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon lemon extract
1/8 cup powdered sugar
2 cups mixed fresh berries, washed
1 teaspoon grated lemon zest
Fresh mint for garnish
1. Cut the pound cake lengthwise and set aside.
2. In a small saucepan, over a low to medium heat, dissolve the sugar in the lemon juice.
3. Remove from heat.
4. Brush both insides of the pound cake with the lemon sugar juice.
5. Cut the pound cake into little one inch cubes. Set aside.
6. In a small chilled metal mixing bowl, whip the cream until soft peaks form. Add the vanilla and lemon extracts and powdered sugar and whip until thick and combined.
7. Put a layer of cake , then a layer of berries, then a layer of cream. Repeat layers once or twice ending with cream.
8. Top with a couple berries, a sprinkle of lemon zest and a mint sprig!