secretly easy |

Tag Archives: secretly easy

by Stef | October 16, 2009 · 8:07 am

Sweet Potato Fries

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.

Ingredients:

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

SPFries1

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.

SPFries2

Helpful Hints:

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!

stef

5 Comments

Filed under Cook, Quick & Easy, Sides

Tagged as Healthy, secretly easy, sweet potato

by Anne | September 16, 2009 · 9:09 am

Apple Tart

I love everything about fall; the leaves changing color, the beginning of football season, rediscovering my boots that I have missed so much. But most of all, I love fall cooking. I can’t get enough of soups, stews and chili and I especially enjoy saying goodbye to the fear of overheating my house by simply turning on the oven. Apple season marks the beginning of fall cooking and apple season has arrived!

I like desserts that can be thrown together quickly, especially when they look as pretty as this one. This apple tart is essentially a deconstructed apple pie and can be made in about a quarter of the time. Best of all, it is equally delicious.

appletart1 small

Apple Tart

2-3 medium sized apples

3/4 cup brown sugar

1 tbsp fresh lemon juice

1 sheet frozen puff pastry

Take one sheet of puff pastry out of the freezer and place it on a greased baking pan. Let it sit at room temperature for about 20-30 minutes or until it is completely thawed. Wait to unfold it until the dough is thawed or it will crack on the seams.

Next, core, half and thinly slice the apples.

Put the apples in a bowl, add about 1 tbsp of the fresh lemon juice to the apples and then add the brown sugar. Set that aside and let it sit while you prepare the dough.

Once the dough is thawed, unfold it so you have one large rectangle. I usually roll it out a little just to make it bigger, but feel free to keep it just this size. Next you will want to score the dough. This is so your edges will puff up around the apples. Just drag a knife around the edge of the dough, about a half inch from the side. Do not push down enough to cut that part off, just push hard enough to make a definition. Next, take a fork and prick holes all over the middle of your tart, leaving the edges clean.

finished1 - small Then layer your apples, slightly overlapping, in the middle of your tart. You can also brush a beaten egg along the edges if you so desire.