BAKED SWEET POTATO FRIES

Oh my goodness, these baked sweet potato fries are tasty AND low calorie!! Even my picky-picky husband gave them a thumbs up!!!

 

 

 



Keep in mind that you are not going to get a CRISPY fry (because they are baked) but they ARE addictingly tasty with "a little sweet+little salty" flavor that hits all the right comfort notes. Crisp or not, I could easily eat a big bowl of these and not feel guilty at all.

2 medium sweet potatoes
1 tablespoon vegetable oil
2 teaspoons corn starch
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon regular chili powder (see note)
1/2 teaspoon smoked paprika (see note)
1/2  teaspoon salt
1 tablespoon brown sugar

OK, a word about yams/sweet potatoes. Don't ask me which is which. I always buy the one with the deep orange flesh, so I'm calling them sweet potatoes in this post.

PRE-HEAT YOUR OVEN to 400°F.

Peel the sweet potatoes and cut them into French fries. Soak in water for one hour (important), then drain and pat them dry.

Put the potatoes in a bowl and sprinkle with one tablespoon vegetable oil, toss around, making sure the oil coats everything.

Mix the cornstarch, garlic powder, onion powder, chili powder, smoked paprika, salt and brown sugar together until very well mixed.Sprinkle this mixture over the oiled potatoes and toss well. 

Spread the potatoes out onto a lightly sprayed cookie sheet (I don't spray my cookie sheet. Instead I line it with Reynolds non-stick foil (it works perfectly in this recipe) just make sure you spread the fries out so they don't touch each other (use two cookie sheets if necessary).



Bake in PRE-HEATED 400°F oven for 15 minutes. After 15 minutes, flip the potatoes over and bake another 15 minutes. Depending on how hot your oven runs, you might have to add a couple extra minutes to get those crusty edges. 

They aren't the prettiest fries ever, but they are delicious 

Click on this Photo

to get a closer look 

 

 

Note: If you like a little more spice, you can use chipotle chili powder in place of the regular chili powder + smoked paprika.

ENJOY !!!

ZUCCHINI PICKLE RELISH

This relish is absolutely delicious, and we use it in everything from tuna fish salad, to potato salad, to hot dogs, you name it.....

NO ONE has EVER guessed it is made with zucchini 

It tastes like the 

BEST bread and butter pickle 

relish you have EVER eaten !!!

12 cups unpeeled zucchini (chopped small)

3 cups sweet onion (chopped small)
1 cup celery (chopped small)
2 large red bell peppers (chopped small)
2 cups peeled carrots (chopped small)
1 cup pickling* salt (see important note)
3 cups white vinegar
3 cups granulated sugar
2 teaspoons turmeric
2 teaspoons DRY mustard powder
1 tablespoon celery seed
1/2 teaspoon black pepper
1 tablespoon corn starch

Wash and dry the vegetables before cutting them (the only one you should peel is the carrot). Coarsely chop the vegetables, then put them in the food processor (2 or 3 cups at a time) and pulse them a few times to get the pieces small enough for a good relish (but not too small). The chop size should look like this:

Measure the vegetables AFTER you chop 
them in the food processor.

Mix the small chopped vegetables and 1 cup of pickling salt. Place this mixture (covered) in fridge overnight (The salt will draw excess moisture out of the veggies).

IMPORTANT NOTE: After the vegetables have chilled overnight, it is VERY IMPORTANT that you rinse the salt off of them. I rinse the chopped veggies THREE TIMES (in small batches).

Whatever method you choose to rinse the salt off, just make sure you rinse, rinse, rinse then squeeze as much water out of the chopped veggies as you can(I use my salad spinner). Set aside.

In a large, non-aluminum, pot, mix the vinegar, sugar, celery seed, spices and corn starch. Bring to a boil (to dissolve the sugar). Add all of the rinsed vegetables to the pot and bring BACK to a boil. Once it is boiling hard, turn heat to medium low and GENTLY boil everything for 20 minutes, stirring every five minutes or so.

While the relish is simmering, sterilize 7 pint jars and 7 (two piece) screw on lids. I do this by putting the JARS through a hot cycle in my dishwasher. Keep the jars in the (unopened) hot dishwasher after the last cycle.

For the LIDS, I just wash them with hot soapy water, rinse them well and then pour boiling water over them in a large saucepan which I keep HOT on a burner.

Also, while the relish is simmering, bring your canning water to a hard boil, here is how:

 Place a rack on the bottom of a large stock pot (or something to keep the jars up off of the bottom of the pan) and fill the pot with water (water should be deep enough to cover the jars by 2". Bring the water to a full boil.

Now that your relish has boiled for 20 minutes, remove it from the heat and place it in the clean hot jars, leaving 1/4" space at the top of the jars (make sure there are no air pockets in the relish). Wipe the rims of the jars with a clean, hot, wet kitchen towel and screw on the two-piece lids fairly tight. Lower the jars into the already boiling water and keep them in there  10 minutes for half pint jars and 15 minutes for pint jars.

Remove from boiling water and let cool to room temperature on your kitchen counter. As they cool on your counter, you will hear the lids "pop" when they make the correct seal.  If they don't "pop", just keep them in the fridge.

NOTE: Do not use regular table salt for this recipe because the anti-caking agents in table salt cause the relish to discolor.  If you don't have pickling salt, the next best thing to use is kosher salt (but I highly recommend pickling salt).

NOTE: The recipe calls for 12 cups of chopped up zucchini. I have found that if I am a cup short of zucchini, I just add an extra cup of chopped carrots. Works well.

NOTE: This recipe makes 7 pints of relish.

ENJOY !!!

MEAT-LESS SPAGHETTI

My picky-picky husband is a "meat and potatoes" man through and through. If a meal doesn't center around meat.....well, he doesn't call it a real meal. 

That's why I came up with this "Meat-less Spaghetti" (for myself) to counter hubby's "steak night". It is total COMFORT FOOD !!!

1/4 cup olive oil

1 medium sweet onion (chopped)

(2) 14.5 ounce cans diced tomatoes (Italian style)

1/2 teaspoon garlic powder (not garlic salt)

pinch of cayenne pepper  (see note below)

1/2 teaspoon kosher salt (see note below)

2 teaspoons dry basil leaves

1 teaspoon dry oregano
1 teaspoon fennel seed (grind in mortar & pestle)

2 teaspoons sugar

1/4 teaspoon black pepper

8 ounces button mushrooms

1 small red bell pepper (small dice)
black olives are a nice addition 
Any other veggies you like (small dice)

12 ounces spaghetti noodles

Saute chopped onion and red bell pepper in the olive oil until the onion looks sort of transparent and smells "sweet-ish". Put in (do not drain the olive oil) into a large Crockpot (I think mine is a 6 quart size?). Add the diced Italian style tomatoes, garlic powder, cayenne, basil, fennel seed, kosher salt, black pepper and sugar; mix well. Cook on high for about 3 hours.

After 3 hours, slice the mushroom (nice and thick), then put them in the sauce to cook for about 30 minutes.

While the mushrooms are cooking, boil the spaghetti noodles (in salted water) until they are only HALF WAY COOKED (important).

Strain the partially cooked noodles and turn the Crockpot down to LOW. Add the noodles to the sauce and continue cooking for about 30 more minutes. Stir and serve.

I like mine with 

lots of Parmesan!!

ENJOY !!!

NOTE: Remember, kosher salt measures differently than table salt because the tiny grains (in table salt) pack together much closer. The measurement in this recipe is for kosher salt. If you only have table salt......use less.

NOTE: I'm pretty "spice shy", so if you like heat, add more cayenne.

NOTE: Make sure you only boil the spaghetti noodles half way. This is an important step since they pick up a ton of flavor from the sauce as they cook the rest of the way in the Crockpot.

NOTE: Cut this recipe in half if you only have a small Crockpot.

FOOL PROOF HASHBROWNS

This hash brown recipe is fool proof. It will give you crisp potato patties, just begging for a dash of hot sauce (or ketchup for the kids). The following instructions are for individual patties, but you can also spread this mixture out in a big frying pan (fry until crip) then cut into wedges for serving.

 

3 cups "Simply Potatoes" (see note below)
1/4 cup very thinly sliced green onions (optional)
2 tablespoons all-purpose flour
1 egg (lightly beaten)
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

I use the (shredded) hash brown variety of a product called "Simply Potatoes". In my store they are sold in the refrigerated section, but you can also use refrigerated "Ore Ida shredded (loose) hash browns" as well. I have tried fresh potatoes, but they tend to get mushy in this recipe.

Toss the potatoes (gently) with the flour (and onion if you are using it) and set aside. Next, mix the salt and pepper into the egg then stir it gently into the floured potatoes. 

Pre-heat a heavy frying pan to medium high and brush the skillet with a generous coating of vegetable oil (I like to use my electric frying pan).

For each serving, place 1/2 cup (lightly packed) 

potato mixture onto HOT, greased frying pan 

and then gently flatten the mound with your 

spatula, like this:

Fry patties for 4 minutes, per side, 

or until they are golden brown and crispy

Drain on paper towels, sprinkle with salt and serve immediately. I love how these hash browns hold together; you can even eat them out of hand like a commercial hash brown patty, but they are so much better.

NOTE: 3 cups of THAWED Simply Potatoes or 

Ora Ida equal about a pound.

ENJOY ! 

INSTANT ITALIAN FLAT BREAD

This is a big hit at our house. They are quick to fix (out of ingredients that are usually on hand) and they reheat well.

 

This super-simple recipe starts with a refrigerator biscuit that is rolled out flat and topped with a cheesy-herb mixture and baked. It is a super simple and yummy tasting "go with" for any dinner.
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10 ounce tube of refrigerator (flaky) biscuits
1/2 cup mayonnaise
2/3 cup grated Parmesan cheese (packed fairly tight)
1/4 teaspoon of dry basil leaves
1/4 teaspoon of dry oregano leaves
3 tablespoons of thinly slivered green onion tops

1 clove of garlic (minced)
1/4 teaspoon black pepper
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Mix everything together (except the biscuits) and set aside. Separate refrigerator biscuits and roll each one into a circle about 4” across.

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Using your fingers, press on the center of each biscuit a little more, leaving the outer edge just a little bit thicker than the center (like a pizza). Divide the cheese mixture evenly between the biscuits and spread it around (staying away from the edge).

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Bake on lightly sprayed cookie sheet, at 350° for about 15 minutes or until golden around the edges.
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NOTE: Change the kind of herbs if there is something you like better.

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NOTE: I usually cook them for about 14½ minutes, then turn the broiler on for about 30 seconds to give them just a little extra color (but watch them carefully). 

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NOTE: Do NOT flour your counter when rolling out the biscuits.

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NOTE: I've always used mayonnaise, so I'm not sure how Miracle Whip would taste.

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NOTE: Any style of refrigerator biscuit will work.

ENJOY !!!

COLEEN's RED RICE

This is one of my original recipes and I like it SO MUCH I could eat it every day. It is definitely my favorite "go to" recipe when picky-picky husband is grilling some huge slab-o-meat and I want something a little lighter.

Quick and easy, and made with pantry staples; it is also excellent for a potluck side dish if you double or triple it. 

CLICK ON PHOTO 

1 cup raw white rice (not instant rice)
2 tablespoons canola oil
1/2 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
15 oz. can diced tomatoes in juice
1 tomato can of water + 1/2 cup water
4 ounce can of mild green chili's
1 red bell pepper chopped
1 cup red canned kidney beans drained
1 small seeded and diced jalapeno (if you want a little extra heat)

Heat the canola oil, then add the RAW rice, onion and spices. Sauté this mixture until the onion is transparent and the rice is opaque.

Add the red bell pepper, kidney beans, the whole can of diced tomatoes (plus the juice) plus 1 full can of water plus another 1/2 cup of water and the mild green chili's (and jalapeno if you are using it....I don't think it's necessary.

Stir well and bring to a boil.

Put a tight fitting lid on the pan and turn the heat down to a slow simmer. Cook for 17 minutes, then turn off heat and let sit for 5 minutes. Fluff with a fork and serve.

NOTE: "Toasting" the spices in the oil/raw rice mixture at the beginning of this recipe really "wakes up" the spices and helps the flavor get deep into the rice.

ENJOY !!

CROCKPOT TACO BEANS

I have been tweaking this recipe for a few years and I finally have it just the way we like it. It is one of those easy recipes that you dump everything in the slow cooker and wait for the magic. 

Canned refried beans just don't "do it" for us after this recipe. Honestly, I could just eat these right out of the slow cooker with a spoon...forget the toppings.

This recipe makes a huge batch of beans (I use a 6 quart slow cooker). 

1 medium sweet onion chopped
3 cups of rinsed (and sorted) DRY PINTO beans (don't soak)
2 tsp. salt
1/2 tsp. black pepper
3 tsp. chili powder
1 tsp. ground cumin
4 ounce can of chopped mild green chiles (do not leave out)

9 cups water (water should be about 3" to 4" above the beans)

I put everything in the crockpot just before bed and cook on low overnight. By morning, the house smells glorious!! You can also cook them in the crockpot on high for 8-ish hours. They are very "forgiving" and don't get soft and mushy.

If you want to make refried type beans, drain the liquid (but save it) and put the beans in the food processor. Puree (adding just enough of the reserved liquid to get the consistencey you want). That's it!! 

Personally, I seldom make them into refried beans. I like to leave them whole and stir them into taco meat, or sprinkle on taco salad, etc.

I freeze the extras in 2 cup portions which makes them super easy to thaw (and they taste just like they came out of the crockpot).

NOTE: Do not pre-soak the beans.

NOTE: If your cooking on HIGH, check the beans after 6-7 hours, if they look like they are a little dry, add another cup of water and stir.

ENJOY !!!

MEXICAN QUINOA LUNCH

This recipe is super quick and easy to make and it screams "comfort food" to me!! Hubby has a phobia about anything spicier than salt and pepper 😉 so THIS recipe is just for me (and I LOVE it).

It's delicious at room

temperature too !!

QUINOA LUNCH

1 cup chopped onion  
1 clove garlic minced
1 seeded and de-veined jalapeno pepper chopped (optional)
1 cup white quinoa (rinsed well and drain)
15 ounce can low salt kidney beans, rinsed and drained 
1  diced red bell pepper
14.5 ounce can diced tomatoes (NOT-drained)
1  14.5 ounce can of water
1 cup corn  (I used frozen)
3 teaspoons chili powder (see note about using jalapeno)
1 teaspoon ground cumin (don't leave out)
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
4 ounce can diced mild green chiles (un-drained)

1/8 teaspoon cayenne  (more if you like heat)

Make sure you rinse quinoa grain under cold running water (and drain well)before cooking it. Quinoa has a natural coating (almost like a dust?) that can taste bitter if not rinsed off. Some brands of quinoa say "pre-rinsed" but I rinse that one too.......just to be safe (it just takes a second to do).

Saute the chopped onion in a tablespoon of oil until the onions are soft and start smelling sweet. Add the garlic and saute for another 30 to 60 seconds (but watch so it doesn't burn).

Add everything else, stir well, and bring to a boil. Lower heat to a gentle simmer and put the lid on to cook for 15-20 minutes (depending on how hot your pan is).  After 20 minutes, turn heat OFF but leave lid on and let it sit for about 10 minutes.

If you are new to cooking quinoa, you will know it is done when you see a TINY white sprout curl inside each grain of cooked quinoa.

TIP: I freeze this in one cup containers for a quick lunch.  The next day, I pop one of these frozen containers (uncovered) into the microwave and heat on high for 2 minutes. If it is NOT frozen, it only takes about a minute or so. It makes a wonderful lunch !!

NOTE: My all time favorite way to eat this (and maybe it is just me), but I love it steaming hot, topped with a scoop of ice cold fat free cottage cheese.  Yum!!!  

ENJOY !!!

BAKED ONION RINGS

Don't let this terrible photo fool you, these BAKED onion rings are delicious, light as air, super crispy and packed with flavor!!

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1 medium size (sweet) onion*
1 1/2 cups corn flakes
1/2 cup plain dry bread crumbs (I used Panko)
1 large egg
1/2 cup low fat buttermilk
1/4 cup flour
1/8 teaspoon cayenne pepper
pepper to taste
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Cut both ends off of an onion and then cut the onion into four thick slices. Separate the rings.

Put the corn flakes and bread crumbs in the food processor and pulse until you get fine crumbs, then put them in a bowl and set aside.
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In a separate bowl, mix the egg, buttermilk, flour, cayenne and black pepper. 
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Dip the raw onion rings into the batter and then set them on a baking rack so the excess batter drips off.
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Put 2 tablespoons canola oil on a rimmed baking sheet and put it in a 450 degree oven for 2 minutes to preheat. 

After 2 minutes, remove the pan and tilt it around to redistribute the oil. Quickly coat the battered rings into the dry bread crumb mixture and place on the hot baking sheet.

Bake for 16 minutes at 450 (turn them over half way through). Remove from oven and sprinkle with kosher salt.

*NOTE: I don't know if these would be as good with a plain yellow onion. We like sweet onions.

ENJOY !!!

SPINACH and ORANGE SALAD

I am trying out new "go with" side dishes in preparation for spring grilling (even though we still have knee high+ snow where I live).

This super simple, super light, super tasty salad is a winner at our house. It is basically just baby spinach, orange segments, avocado, minced red onion and toasted/sliced almonds. 

The orange segments make the salad so juicy, that you don't even need a dressing, although there is an excellent orange vinaigrette (at the bottom of this recipe) for those who would like one. 

This salad is refreshing, quick to fix and goes great with ANY main dish.

4 cups fresh baby spinach
2 oranges, peeled and sectioned
1 large Haas avocado peeled, and sliced

1 tablespoon minced red onion
2 tablespoons sliced almonds toasted

This recipe makes 4 salads. Rinse and dry baby spinach and divide onto four plates. Slice the ends of the orange off and use a knife to peel the orange. Slice in between the segments so you get only the best part of the orange. Arrange the orange and avocado on the spinach. sprinkle with a little minced red onion and top with toasted nuts.

Orange Vinaigrette:
1/3 cup fresh squeezed orange juice
1/2 tablespoon honey
pinch of coarse black pepper
1/4 teaspoon sea salt
1/2 tablespoon olive oil
2 tablespoons white wine vinegar 

Place in a small jar with lid, and shake hard. Store in fridge. 

ENJOY !!!

PERFECT FRENCH FRIES AT HOME

Up until now...I have avoided homemade french fries because they don't turn out very well. In an attempt to make a "good" french fry, I've tried many potato varieties; I've tried various oils and temperatures; I've tried double frying them (what a hassle that was!) and I've tried baking them... they all come out of the oil LOOKING great but turn limp and greasy in a matter of minutes.

Then, recently, I came across this very simple recipe.  Assuming this technique was just "too easy" to produce great results, I didn't even mention the recipe "experiment" before I served them to Hubby.

After about the third french fry, picky-picky hubby offered this unsolicited critique: "these fries are REALLY good"... I knew I had a winner.  I will definitely be using this super easy method the next time we decide to treat ourselves to some fries.

2 pounds of Russet potatoes (make sure they are Russet potatoes)
2 tablespoons corn starch
peanut oil   (peanut oil works the best)
kosher salt

Slice the potatoes into shoestring size pieces, trying to make them as even as possible. Rinse the cut potatoes thoroughly and put them in a big bowl of plain cold water in the fridge until dinner time (at least an hour, but overnight is even better).

Take the potatoes out of the cold water and lay them on an absorbent towel, blotting most of the water off. Coat the potatoes lightly with the cornstarch and shake off the excess.  Let them air dry on a baking rack while the peanut oil heats up to 375°.

A WORD ABOUT THE OIL:  You will get the best french fries using peanut oil; it has a high scorch level and tastes great. You can also use regular vegetable oil, but avoid Canola oil. Canola oil tastes a little "off" if you bring it up to 375 degrees. I was surprised what a difference peanut oil makes.

When the oil reaches 375°, put a big handful of the cornstarch coated potatoes in the oil and stir gently to separate them.  After they've fried for a minute or so, stir them again to make sure they aren't sticking together (don't overcrowd your pan).

When the potatoes are light golden brown, take them out of the oil and put them on paper towels to wick away some of the oil. Sprinkle generously with KOSHER SALT (it tastes so much better than regular table salt on the french fries).

That's it!! No more limp, greasy french fries (and NO more double frying!!). Who knew that russet potatoes, a little soak time, a little corn starch and some peanut oil would make such a great french fry?!?!

NOTE ABOUT CUTTING THE POTATOES: Peel (or wash) the potatoes and cut the sides of the potatoes off (making sort of a rectangle). This will give your potato flat sides to rest on while you slice through the potato.  Stack the potato "slabs" and cut into shoestring size potatoes.

Russet's are those big baking potatoes.

ENJOY!!!

BEST PANCAKES EVER !!!

These are absolutely the best home made pancakes we have ever eaten!! They are super tall, light and fluffy and yet they don't get all mushy when syrup is added.

Since I first cross-posted this recipe over on Pinterest,  almost 2 MILLION people have visited the recipe .... it is just THAT tasty... I promise!!

3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set this aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!

The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! 

After 10 minutes, you will see bubbles in the batter, very important: DO NOT STIR AGAIN.

GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely.

NOTE:  Don't skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.

NOTE: A few people have written to me and said that their pancakes weren't quite as fluffy or tall as mine. I suspect they are stirring the batter just before cooking the pancakes.

Stirring or pouring the batter essentially deflates the air bubbles in the batter. Personally, I use a half cup measuring cup and GENTLY dip out batter and put it on the griddle and I always get super fluffy pancakes.

ENJOY !!!

ROASTED ALMONDS

If you buy roasted almonds from the grocery store, they are, most likely, coated with oil...I don't know about you, but I certainly don't need those extra calories.

This quick and simple "recipe" has 

only 2 ingredients, almonds and kosher salt

These nuts are a slightly salty, 
toasty-crunchy, addicting healthy snack.

1 pound of whole almonds
3 tablespoons kosher salt (not table salt)
1 1/2 cups boiling water

Put 1 1/2 cups boiling water into a large bowl and add the kosher salt. Stir for about 30 seconds or until the salt is completely dissolved. NOTE: the amount of salt in this recipe sounds like a lot, but most of it stays in the water which is drained off. The final nuts have a light salty taste. 

Add the almonds to the hot water and stir again. Let them sit in the water for 20 minutes.

After 20 minutes, drain the almonds (but do not rinse). Place the nuts on a foil lined cookie sheet and spread them out.

Bake at 325° for 25 minutes. *I bake MINE for 30 minutes because I like them super toasty. 

Remove the baked nuts from the oven and let them cool completely before you eat or store them in an airtight container.

The nuts will be perfectly crunchy

when they cool off

ENJOY !!!