by Stef |
October 16, 2009 · 8:07 am
While Anne’s husband moaned and groaned about sweet potatoes, mine voted for them! So this week, I am making one of his favorite side dishes (and mine) – Sweet Potato Fries. This dish is a simple, savory and a very healthy alternative to the greasy, oil soaked delicious devil of a French fry.
- One medium sweet potato, peeled and cut into thin strips
- 1 Tbsp. of Extra Virgin Olive Oil
- Lemon juice – fresh or store bought
- Sea Salt
- Cracked Black Pepper
Preheat the oven to 425 degrees.
Place the sweet potato strips onto a non-stick baking pan (I usually line mine with foil). Brush the olive oil over the fries. Squeeze lemon juice over the fries. Sprinkle with sea salt and pepper, to taste.
Cook fries for 12-15 minutes. I love these fries nice and crispy. When they start to get dark edges, they are ready to eat.
One medium sweet potato serves 2-3 people.
Sweet potatoes can be very hard to cut into. If yours requires too much elbow grease, peel it and stick it in the microwave for 2-3 minutes to soften it up.
The silicone basting brush is one of my favorite kitchen utensils. It is great for spreading olive oil on fries, bread for paninis, quesadillas and more. Get yours here.
Squeeze lemons cut-side up to prevent seeds from falling onto the pan.
This side is great with barbeque!
by kkregel |
October 4, 2009 · 8:56 pm
To me, nothing says fall like the return of comfort foods like soup and chili. Not only can you pretty much include whatever ingredients you like but they’re easy and can be made in big batches for yummy leftovers.
Since tomatoes are still in season and plentiful in both stores and gardens, homemade Tomato Soup is one of my favorite summer-meets-fall dishes. I wasn’t always a huge fan of tomato soup but I discovered that a freshly flavored (and healthy!) homemade version is impossible to resist.
Summer-Meets-Fall Roasted Tomato Soup
2 lbs fresh tomatoes, mix of Roma, vine-ripe (whatever looks good)
1 small onion, roughly chopped
1 28oz can whole peeled tomatoes
1-2 cloves garlic, minced
1 quart chicken (or vegetable) broth
2 Tbsp balsamic vinegar
1 Tbsp sherry
1/2C half & half
4 Tbsp butter
2 bay leaves
fresh basil, roughly chopped
Kosher salt, black pepper
crushed red pepper flakes (optional)
grated parmesan cheese (optional)
Heat oven to 450. Roughly chop fresh tomatoes and onion. Mix together on a baking sheet with the garlic cloves. Drizzle with olive oil, salt and pepper and roast for 20-30 minutes until peeling and soft.
Move the tomatoes, onions and garlic to a stockpot or Dutch oven, heat on med-high. Add canned tomatoes with juices, broth, butter, bay leaves, along with vinegar and sherry, to taste. Use a potato masher to smash up the chunks and simmer on med-low for 10-15 min.
Remove the bay leaves. Use an immersion blender to puree the soup in the pot. Or use a standard blender/food processor and work in batches to puree soup to a semi-smooth texture. Add half & half and basil, stir well. Season with salt, pepper and red pepper flakes to taste.
Return to your childhood by serving with grilled cheese! Let soup simmer while you make your sandwich and garnish soup with parmesan cheese to serve.
by Stef |
October 2, 2009 · 8:19 am
I am always looking for recipes that last for more than one meal. This one I created a few years ago and it has been a favorite ever since. Not only is it easy to make, but versatile and healthy. Make this recipe for yourself or for a side or main dish for a luncheon or shower.
Approx 1 lbs. cooked chicken, cubed or shredded
2 stalks of chopped celery
1 chopped apple
½ small chopped red onion
½ c. dried cranberries
½ c. slivered almonds
Approx. 1 c. low-fat mayonnaise
Salt and pepper to taste
Mix well and chill.
A few notes:
For the chicken – I boil boneless skinless chicken breasts in a water/chicken broth mixture. You can also use the microwavable Tyson cubed chicken.
I typically use any type of green apple, but in the fall, use whatever you’ve picked at the orchard!
Mayo made with olive oil is a great lower fat mayo alternative. When adding the mayo, start with ½ cup and keep adding mayo until it reaches your desired consistency.
You can substitute grapes for apples and/or pecans or walnuts for almonds.
Serve it on a bed of lettuce, toasted bread, a croissant or baguette, or eat it by itself!
PS: TODAY (10/2/09) is the LAST DAY to vote for the HAP Three-Way ingredient. Place your vote so you can view the recipes you want to see!