Onion Rings

Today, I feel like an onion - we both have layers. J 

I had this big plan to post part II of my trifecta (filled with charm and wit of course) and then I looked at the date (9/11) and I couldn't do it (which is weird for me because once I have a plan in motion, I usually just run with it - regardless of what is happening around me). As I typed my post, I felt kinda petty going on and on about how great onion rings are - when really, other than providing me an outlet and a recipe to try, they really don't matter - especially when I am aware that there are so many other more important topics I could be blogging about.  Someone is fighting in a foreign land so that I can feel safe in my home. Someone is mourning the loss of a spouse, a child or a friend. Someone has lost their job, someone else is going to lose their home. Someone's marriage is falling apart. Someone is fighting cancer and someone else is losing their faith in men, God or both.

How could I blog about onion rings?

Would you think I'm being superficial for wanting to be reflective when I hadn't put a single thought into it until I saw a calendar?

As  a general rule I try not to care too much what other people think about what I write, how I think, how i dress, how I rear my kids, how I manage my money, or how I manage my stress...but sometimes I do. Sometimes I worry that people will read my blog and think that I don't care or have an opinion about what is really important in life and they will dismiss me as a person who is out of touch and oblivious to what is happening all around me. Sometimes I worry people will think I'm insensitive for blogging about something as insignificant as onion rings. 

Today is one of those days.

Today, I don’t want people to think I’m insensitive to the challenges we all face so I’m not going to go on and on about onion rings. Today I’m just going to share a recipe, some pictures and then go play a game with my kids, laugh with some friends and remember that 10 years ago, I thought the end of the world had come.

Today I’m going to marvel at how we can forgive, how we can heal, how we can move on, how we can build one another up, and how we can change when we never thought we could.

Onion Rings

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Ingredients:

½ cup all-purpose flour, divided


1 large egg, room temperature


½ cup buttermilk, room temperature


¼ teaspoon white pepper


½ teaspoon salt 


30 saltine crackers


4 cups kettle-cooked potato chips


1 large yellow onion, cut into ¼” rings

6 tablespoons vegetable oil

Directions:

1. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees F. Place a piece of parchment paper out on the counter to place your “battered” onion rings on before cooking. Pulse saltines and potato chips together in a food processor until finely ground and then transfer crumbs into a shallow baking dish.
2. Place ¼ cup flour in shallow baking dish.
3. In another shallow baking dish beat the egg and buttermilk together then add in the remaining ¼ cup flour, salt and pepper.
4. Working one at a time, cover each onion ring in the contents of each shallow baking dish in the following order: 1)-buttermilk mixture, 2)-flour, 3)-buttermilk, 4)-crumbs. Place each covered onion ring onto the parchment paper and continue until all onion rings are covered.
5. Pour 3 tablespoons oil onto each of two rimmed baking sheets. Place baking sheets in oven and heat the oil until just smoking, about 8 minutes. Carefully tilt heated sheets to coat evenly with oil, then arrange onion rings on sheets. Return sheets to oven and bake onion rings for about 15 minutes. Flip rings ½ through baking and switch the sheets on the baking racks. Bake until golden on both sides. Remove from oven and if necessary drain on paper towels. Serve immediately.

Source: Adapted from Michelle, The Brown Eyed Baker.

Gwenevere

Baked Parmesan Zucchini Fries

In order to introduce zucchini I don’t need to go into detail about how much I disliked it and all other members of the squash family when I was a kid do I? Or how, as a child, I vowed I’d never feed squash to any of my children. I certainly don’t need to go on further by letting you know that I was certain that if squash were the only cure to a deadly disease I would most likely consider death to be the optimal choice.  Finally, I wouldn’t need to explain that a few years back, a trusted friend practically dared me to try some and since I wanted her to like me, I did ….and wouldn’tcha know it, I LIKED it.

No, I don’t need to go into such detail. (Although now would be a good time to soapbox the importance of choosing good friends because, peer pressure is going to happen so it’s better to choose friends that will pressure you into doing something good…like eating zucchini v. pressuring you into doing something bad…like eating mushrooms. J)

All that really needs said is that, if you have overcome your childhood squash scars (or are a freak of nature - like my 4 year old - and have always liked squash) you are going to enjoy these baked zucchini fries. If you have NOT overcome your childhood squash scars – maybe you should let today be the day.  Go ahead…I dare ya. ;)

Baked Parmesan Zucchini Fries

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Ingredients:

3 large zucchini, sliced lengthwise and cut into 3” (or so) sticks

1 egg


1/2 cup plain bread crumbs


1/4 cup Parmesan cheese, grated


1 tsp dried oregano


1/2 tsp dried garlic powder


Cooking spray/oil

Directions:

1. Preheat oven to 425 degrees and generously coat a baking sheet with cooking spray or oil.
2. In large shallow bowl, whisk the egg, set aside.
3. In another large shallow dish OR gallon ziplock bag, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
4. Working with 3-4 zucchini sticks at a time dunk and completely cover each zucchini stick with egg then take the zucchini sticks out of the egg dish (I use tongs or a fork), allowing any extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.
5. Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into oven.
6. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown. I forgot to for the picture but do sprinkle the zucchini fires with a little more parmesan cheese - it makes them that much better, then serve with marinara (I used leftover spaghetti sauce).

Source: Aggies Kitchen

Gwenevere

Roasted Candied Pecans

Who wants to candy pecans and cranberries in the middle of summer? If you whip up a batch your house is going to smell like Christmas and in case you didn’t know, it’s June so any visitors might think you are loony if they catch a whiff of the spicy aroma. (but if you keep reading this post you are going to think I’m loony so…it’s all good…)

So why post about candied nuts now? Well because there is this salad I love and instead of croutons, it calls for roasted candied pecans to aid in the crunch. It also has strawberries in it – which are a clear indication of summer. So… candied nuts (winter) and strawberries (summer), two polar opposites as far as cooking for the seasons is concerned.  It makes for a hard salad to categorize…winter or summer. The popular Midwest chain restaurant that first introduced this salad to me calls it The California Chicken Salad. They must have done this because of the strawberries. Strawberries = summer and since California is in a perpetual state of summer…they opted for that name. But in my opinion, because of the roasted candied pecans, they could just as easily have called this salad the Alaska Chicken Salad (since Alaska is to winter as California is to summer) but…they didn’t, they chose to focus on the strawberries v. the pecans. (It could also have something to do with the fact that California grows a lot of strawberries)

Hey, I could rename the salad. Why not call it the Australia Chicken Salad (because Australia’s seasons are opposite from where most of my readers are from and the use of the word Australia would leave the meaning of this salad up to artistic interpretation. Yes, I think I’ll call this the Australian Chicken Salad – but then I don’t know if any of these ingredients in this salad  have anything to do with Australia, so it might confuse people thinking they are going to get something of the vegemite or  barbie variety.

Maybe California Chicken Salad is the right name…Welcome to my stream of consciousness – it’s a nice place to visit. 

Roasted Candied Pecans & a Salad

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Ingredients:

2 1/2 cups raw pecans

2 large egg whites, lightly beaten

1/4 cup sugar

2 teaspoons cinnamon

¼ teaspoon ginger

¼ teaspoon nutmeg

1/2 tsp salt

1 to 1 1/2 cup craisins (optional)

Directions:

1. Preheat oven 300 degrees F. Line baking sheet with parchment paper. In a large bowl, stir the pecans & craisins (if using) with the beaten egg white.
2. In a small bowl, stir together the sugar, cinnamon, ginger, nutmeg & salt. Sprinkle the spices mix over the nuts and stir until evenly coated.
3. Spread in a single layer on the prepared baking sheet and bake for 30 minutes.
4. Slide parchment paper (with nuts still on it) off the baking sheet and onto a wire rack (or the counter) to cool.
5. Break nuts up into a bowl to serve or store at room temperature in an airtight container

Notes:

You can substitute ½ teaspoon of allspice for the ¼ teaspoon of ginger and nutmeg if desired. These nuts can be eaten plain or served over a salad that is made with the following:

     

Spring Mix Greens

      1 pint sliced strawberries

      1 can mandarin oranges, drained

      1 green bell pepper, chopped

      2 chicken breasts, grilled & chopped

      2 cups roasted candied pecans

      1 bottle balsamic vinaigrette dressing

Toss it all together and serve.

Source: This salad was inspired by O’Charley’s California Chicken Salad.

Gwenevere

Asparagus Gratin

Use it up, wear it out, make it do or do without.

This was my mantra when we moved from Michigan to Indiana. We were doing or best to live ultra conservatively so that we could make gargantuan strides toward paying down our recently acquired student loans. Too bad life got in the way and our plans for gargantuan loan payments were foiled by several visits to the ER (2 by ambulance), major car repairs for both our vehicles and ya da ya da, life is expensive.

Needless to say, despite our best efforts, we were NOT able to pay down our loans as quickly as we had hoped – Boo! However, we did manage to form some good habits along the way. Perhaps you can’t tell from what I post on this blog, but we actually learned to eat conservatively. For the most part this translates to only dishing what you can eat and for me only cooking and buying what we should eat - in regards to portions, mostly. (I’m still working on the overall health factor, but eating healthy on our budget poses another challenge that I’ll address at a later time.) I have learned to hate wasting food. Perhaps I’m finally beginning to understand what my 1930’s depression-reared grandparents have been trying to teach me for as long as I can remember. – Waste not, Want not.

So here we are in 2011 when it’s chic to be conservative (so long as it pertains to your carbon footprint) and here I’ve got my little family doing our best to be chic. Now this brings me to asparagus ends. You think I’m kidding, right? Who cares about what happens to asparagus ends?!  Throw them in the compost pile! (I’m not that chic yet, we don’t have a garden - therefore, no compost pile.)

Ok truth… I’ve never thought much about asparagus ends or apple cores, chicken bones or bacon fat (although we recently learned that mushrooms sautéed in bacon fat is quite tasty) so why bother about it now?  Because Cook’s Country brought it to my attention, that’s why! Now I want to use ‘em up and Asparagus Gratin, Cooks Country Style, is how you do it.

Of course staying true to ATK fashion, they’ve already tested the alternatives with this recipe and what you have is the best of the best. Of course in the publication there is a detailed explanation as to why you shouldn’t use Gruyere and/or heavy cream but I’m just going to give you the recipe. If you want all that, you’ll have to pick up a copy of the publication yourself or just try the alternatives and see what happens.

Asparagus Gratin

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Ingredients:

2 pounds thin asparagus

3 cups water

salt and pepper

2 tablespoons unsalted butter

2 tablespoons flour (I used whole wheat)

¾ cup Parmesan cheese, grated and divided

½ cup Monterey Jack cheese, shredded

Directions:

1. Adjust oven rack to upper-middle position and heat broiler. Line broiler safe baking dish with paper towels or a lint free kitchen cloth. Snap the woody ends off the asparagus and set both stalks and ends aside.
2. Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and ¼ teaspoon salt and cook covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender,2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish. Pour asparagus water into liquid measuring cup. If liquid does not read 1-cup mark, add water until it does.
3. Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in ½ cup Parmesan and Monterey jack until smooth. Season with salt and pepper. Cover and let stand for 5 minuets.
4. Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.

Notes:

For a little something extra you can add bacon crumbles or sautéed mushrooms to the top of the asparagus before broiling. Also I noticed that each time I made this dish the cheese sauce was fairly thick. The only thing I altered was the use of shredded Parmesan cheese v. grated Parmesan – perhaps that difference determines why my sauce appeared to be thicker than the photo in Cooks Country. Since we didn’t have anything to compare the difference to, we had no complaints.

Source: Adapted from Cooks County April/May 2011 publication

Gwenevere

Twice Baked Potato Bake

When I was having an issue coming up with a suitable name for this dish, I turned to my son. He told me to call it…Pigs Eating Potatoes and Cows. After you look at the ingredient list you may understand where that name came from but I thought I’d keep looking until I came up with something that an internet search engine could identify as food. Afterall, I may not know what to call a dish but I’m fairly good at determining what NOT to call a dish either. For instance, I knew NOT to keep the name from the  recipe I adapted this from because casseroles tend to get a bad rap. I really didn’t want anything bad associated with this dish.  It just doesn’t deserve to be looked over based on a name when it has so much more to offer.

So, I decided to keep the name simple. It’s not perfect, but it works especially since I went looking for this recipe based on my love for potato skins but need to find a simpler way to prepare them. This recipe is the solution to fussy potato skins. If you are going to be serving these with your ribs at your next BBQ, just throw the potatoes into your oven with the ribs during the final hour and when your ribs are done, you can hand those over to someone else to cover in sauce and grill and you can finish up the potatoes. This recipe will make a full 9x13 pan however it can easily be halved to feed a smaller group. Just put it in an 8x8 or 7x11 baking dish instead.

And finally, to pull your menu of Baby Back Ribs, Potatoes & Fruit Salad together, grab some sliced mushrooms and sauté them with the leftover bacon grease from this dish and you’ll have a Memorial Day Meal that everyone will be raving about for weeks to come.

Twice Baked Potato Bake

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Serves 8-10

Ingredients:

8 medium (5 oz.) baked potatoes

1 lb bacon, fried and crumbled

¼ cup milk

¼ cup heavy cream
¼ cup butter, cubed

½ tsp pepper

¼ teaspoon salt

10 oz (3 cups) shredded cheddar cheese, divided

1 cup sour cream

2 tablespoons chives, minced

Directions:

1. Cut baked potatoes (with skin on) into a large bowl and mash with a potato masher.
2. Mix in the milk, cream, butter, salt and pepper. This will hydrate the potatoes but keep in mind you are not trying to get creamy mashed potatoes here.
3. Transfer potatoes to a greased 9x13 in baking dish and sprinkle with 2/3 (2 cups) of the cheese and then bacon.
4. Dollop sour cream over the top of the bacon then sprinkle with chives and remaining cheese.
5. Bake, uncovered at 350 for 20-25 minutes or until cheese is melted.

Notes: To achieve a “crispy” potato skin. Wash each potato and cover it in oil, butter or shortening rather than wrapping it in foil. Once it has been vented, bake in a 350 degree F oven for 1 hour.

Source: Adapted from Taste of Home Loaded Red Potato Casserole

Gwenevere

Fruit Salad Dressing

I am not a food scientist. I wish I could explain how the combinations of ingredients for this Fruit Salad Dressing actually enhance the flavor of the fruit it will be poured on, but I can’t. All I know is that it does. Magically, this dressing melds the flavors of a fruit together so that instead of having a bite of say… pineapple or strawberry from a bowl of fruit, you are actually enjoying a bite of pineapple and strawberry from a fruit SALAD. Are you pickin’ up what I’m layin’ down?

To some the difference may be negligible but in my book the difference between a bowl of fruit and a fruit salad is the addition of a dressing. When my friend brought a fruit salad tossed with this dressing to a Memorial Day BBQ last year (or was it the year before-I'm getting old) the difference was evident by the empty fruit bowl that remained.

So if you are looking to add a little OOMPH to the simple dish you will be bringing to your next BBQ, a fruit salad with this dressing should fill that bill quite nicely.

Fruit Salad Dressing

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Ingredients:

5 teaspoons all-purpose flour

6 oz of pineapple juice (reserve juice from a 20 oz can of pineapple chunks)

¼ cup sugar

1/3 cup orange juice

3 Tbsp honey

2 Tbsp lemon juice

Assorted fresh fruit (See notes)

Directions:

1. In a saucepan, combine the first six ingredients. Bring to a boil; cook and stir until thickened and bubbly (2-5 minutes). Cool. Serve over fruit. Leftover dressing may be refrigerated for up to 1 week. 

Notes: The dressing will easily cover a fruit salad made from 5 lbs of assorted fruit. I used a cantaloupe, strawberries, grapes, a handful of blueberries and the pineapple reserved from the 20 oz can from which I used the pineapple juice.

Source: Adapted from allrecipes.com

Gwenevere

3 Ways to Cook Brown Rice

So rice…you are still using Uncle Bens Instant rice because…..you haven’t had a positive experience cooking the good stuff? And by good stuff I mean regular white rice or BROWN RICE. You know what I’m talking about, the water won’t evaporate or it scorches on the bottom, sometimes the rice transforms to a gooey, mushy mess. Well, lets put those bad experiences behind us and start fresh. In this post you’ll find three different methods for cooking BROWN RICE. Why brown rice? Because it’s WAY better for you and it actually has a taste whereas white rice has no other redeeming value except that it looks good with Chinese food. But before we focus on the cooking methods I have some tips I’d like to share.

Tip 1             

Don’t rinse your white rice…any enrichment added to healthy it up would be washed away. 

White rice is ready to cook so just leave it as is.

Tip 2            

Don’t rinse your brown rice either. 
(unless it's grown and/or packaged OUTSIDE the US - See Sierra's notes in the comments-very helpful)

It doesn’t affect the end product enough to matter; it wastes time and water 

AND may dirty a dish that doesn’t need to be dirtied. Who needs more dishes – not me.

Tip 3             

The cooking methods I’m including can be used with short, medium, or long grain brown rice. 

They can also be used with white rice however cooking times and water ratios may need to be adjusted. 

(For the record I prefer method 3 for white rice.)

Tip 4           

There is a difference between short, medium and long grain rice in both flavor and texture however to cook them, you can still use any of the three methods included below WITHOUT having to adjust water or cook times. Alton Brown offers one difference between the lengths of the grain in his Good Eats episode, “Do The Rice Thing”. He explains that short or medium grain rice are better to use if you are planning on storing the cooked rice in the fridge and then eating later cold. The molecular structure of LONG grain rice turns hard when the rice is cooled and the short or medium grain stay soft. Never fear the hardness of the long grain, once heat is applied, softens it right back up again. If you are going to stir fry your rice, day old, refrigerated long grain is ideal. If you are going to eat your rice leftover in a cold salad, short and medium grain rice will work splendidly.

Now…to the cooking methods!

Method 1

I like method 1 because it’s consistent and IT’S THE QUICKEST WAY TO COOK BROWN RICE THAT I KNOW OF. I don’t like method 1 because it dirties 2 dishes and it makes the inside of my house really humid - not so bad in the winter, but horrible in the summer.

Boiled Brown Rice

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Ingredients:

2 ½ cups brown rice

water

Directions:

1. Fill an 8 qt stockpot with water until waterline is 2 inches below the top rim of the pot.
2. Bring water to a rolling boil, stir in rice and continue to boil, UNCOVERED, for 30 minutes. If water boils over, turn the heat down a tad.
3. Pour the rice into a strainer over the sink and let it drain for 10 seconds.
4. Return the rice to the pot, off the heat. Cover the pot with a lid and set it aside to allow the rice to steam for 10 minutes.
5. Uncover the rice, fluff with a fork, and season with salt if desired.

Source: adapted from Saveur.com 

Method 2

I like method 2 because it’s also consistent and it only dirties one dish. Also, if I needed to do a large batch I could double the amounts and put it in a 9x13 pan and really I could stuff my oven full of 9x13 pans if I needed that amount of rice. I don’t like method 2 because it takes a full hour before it’s ready and it makes me use a sheet of aluminum foil. I’m trying to cut back on my use of one-time-use items like aluminum foil and parchment paper. As much as I cook rice though, I could probably just save the aluminum and use it again each time I bake rice.

Baked Brown Rice

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Ingredients:

1 ½ cups brown rice

2 ½ cups water

1 tbsp unsalted butter (optional)

1 tsp salt (optional)

Directions:

1. Preheat oven to 375 degrees F.
2. Place the rice into an 8-inch square glass baking dish
3. Bring the water, butter, and salt (if using) to a boil. 
4. Once boiling, pour water over the rice, stir to combine, and cover the dish tightly with a heavy-duty aluminum foil.
5. Bake of the middle rack of the oven for 1 hour
6. After 1 hour, remove cover and fluff rice with a fork.

Notes: Alton adds 1 tablespoon unsalted butter and 1 teaspoon salt to the rice. I left it out because I like my rice plain, however the rice did stick a little to the glass dish. I pretty sure the addition of butter would prevent it from sticking.

Source: adapted from Alton Brown on the food network 

Method 3

I like method 3 for white rice and that’s about it. I have had anything but consistent results when it comes to steaming brown rice so I’m including this method just in case you want to try it. If you think you are better than me…I’m totally ok with that. Let me know your secrets.

Steamed Brown Rice

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Ingredients:

1 cup brown rice

2 ½ cups water

Directions:

1. Bring water to a boil.
2. Stir in rice, turn heat down to low (or off completely) and cover pot with lid. Allow rice to steep for 35-50 minutes until rice is tender, water has evaporated/absorbed and steam holes can be seen on the surface of the rice.

Source: adapted from Clean Program.com 

Gwenevere

Sweet Potato Oven Fries

In order to identify which allergens are causing my baby to breakout in the worst eczema you have ever seen, I have been on phase one of Dr. Sears Elimination Diet since February 24, 2011. It’s a long story, so for the sake of brevity, I’ll just say that all I’ve been able to eat are the least allergenic foods from each food group - pears, brown rice, zucchini, free range turkey and lamb, potatoes and sweet potatoes. (I can also cook with olive oil and spice with salt and pepper.)

Because sweet potatoes have more health benefits over a potato (and potatoes are linked to other skin issues like psoriasis) I choose sweet potatoes - almost everyday.  So when I share what I’ve learned about how to bake the best possible sweet potatoes oven fries without a batter, I kind of know what I’m talking about. J So let me share what I’ve learned.

A yam is a sweet potato and a sweet potato is a sweet potato. For the most part yams are not sold in the US. A yam has more starch, sugar and density.

Large sweet potatoes tend to be more dense than small ones so even if a large one is cut into pieces that are the same widths and lengths as the fries cut from a small one, the larger sweet potato will take longer to cook and will also render a *crisp fry.

*I use the word “crisp” hesitantly because although it is possible to achieve a crisp bite with a sweet potato it, still cannot technically be called “crispy”. The water content in sweet potatoes just doesn’t allow that to happen and that is why my three year old affectionately calls Sweet Potato Oven Fries,

Squishy Phings!

If you want to achieve the highest crisp possible:

1)-      Do NOT transfer your sweet potato fries to a paper towel after they have cooked. Either let them cool on the pan or transfer them to a wire rack.

 2)-      Washing, rinsing or soaking your sweet potato in ice or hot water before your bake them does NOTHING to help make your fries become crispy – in fact it may make them more limp.

If you are lucky enough to get a crisp fry, it will only be on the outside crust. You need to know that or you may get really frustrated trying to get the whole thing crisp.

I lied - you can get a crispy fry all the way through – but it’s generally gross because it’s BURNED. J

For best results I’ve found that sweet potatoes that weigh near or over 1 lb make the best fries. You also want to choose a sweet potato that is without blemish. You want your sweet potato to be hard with no soft spots or wrinkles.

Ok, so let’s get to it.

Preheat your oven to 450 degrees F with the rack in the middle position.

Do not rinse or scrub your potato, just peel off the skin then slice it into ¼ - ½ -inch coins. Then cut the coins into ¼ - ½ -inch strips.

Drizzle olive oil generously over the surface of a rimmed baking sheet. Put all the potatoes on the pan and toss them with the olive oil. You may need to add a little more olive oil to be sure the fries are well coated. I use anywhere from 3 – 5 Tablespoons. After they are oiled, salt and pepper them then toss them some more.

The next few steps are a labor of love however they make a huge difference in the finished product.

Line the sweet potatoes up even on the baking sheet so that they are in a single layer and do not touch one another. If they touch, they get soggy. I think it has something to do with humidity in the oven.

Place sheet into the hot oven and set your timer for 5 minutes. This is important because depending on the density and sugar content of your sweet potato 5 minutes may be all it takes- any longer and you’ll be setting off smoke detectors from scorched sugar.

After 5 minutes check the bottom side of the potato, if it is nice and golden it is time to turn the fries with a fork, rotate the baking sheet 180 degrees on the middle rack and cook the fries for another 5 minutes.

If the fries are NOT golden when you first check them, set your timer for another 3 minutes and then check them again. If the potatoes are still not golden, rotate pan again and set timer for another 3 minutes. Basically continue this checking and rotating process until the bottom side of the potato is as golden as you want them to be. Once you get them to that point, flip them with a fork and continue the process on the other side.  I know it seems like a bit but once you figure out how fast and hot your oven bakes these, it will be easier when you make them the next time.

Please note that for some reason, they cook faster on the second side so you should still set your timer for 5 and 3-minute intervals. When the fries are done remove them from the oven, let them cool on the pan and then serve directly to a plate or serve in a parchment paper funnel (fish and chips style)

Sweet Potato Oven Fries

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Ingredients:

One – 1 lb. sweet potato

3-5 Tablespoons extra virgin olive oil

salt and pepper to taste

Directions:

1. Preheat your oven to 450 degrees F with rack in the middle position.
2. Peel your sweet potato and cut it into ¼ inch disks then cut the disks into ¼ inch sticks.
3. On a rimmed baking sheet toss sweet potato sticks with oil until coated then salt and pepper to taste.
4. Line potatoes up in a single layer and put sheet in the oven for 5-12 minutes. (Check the potatoes after 5 minutes.) If they are golden, take the tray out of the oven and turn each potato then rotate the tray and place it back in the oven for another 5-12 minutes checking at 5 minutes. If after 5 minutes the fries are not golden brown, return them to the oven and bake them for another 3 minutes. Repeat the process above until the sweet potatoes are tanned golden on both sides, then take them out and serve immediately.

Source: Apron Appeal original

Gwenevere

Roasted Broccoli with Cheese Sauce

This meal went from my google reader screen to my dinner table in about 25 minutes. That is my kind of meal! I was struck with a bad case of bakers block (inability to decide what to bake/cook for a meal) so I turned to the Internet to “inspire” me. This dish was made with ingredients I knew I had on hand and it looked good….So, I made it.

I had never had roasted broccoli before so I wasn’t sure if it was intended to be cooked from frozen or fresh-so I went ½ way and partially thawed the broccoli in the microwave before putting it in the oven to roast. While the broccoli was roasting I made the cheese sauce and fried up some spiral ham slices. When it was all done I called the family in for dinner, got everyone settled with their food and just before I was about to put a bite in my mouth, Boy initiates the following conversation.

“Are you going to style this?” He innocently inquired. 

“Nope. It’s late I’m going to eat this.” I quickly quibbled back.

“Are you sure?” he, asked.

“YOP! Pretty darn.” I responded

“Why aren’t you going to plate this?”

“Because I don’t want to. I want to enjoy a hot dinner with the family tonight.” I retorted as my meal began to cool and I observed the kids licking up the last bites from their bowls. 

“I think you should plate this. I mean it’s all here and ready.” Said Boy resolutely.

“I don’t have anything to style it with.” I responded. “I haven’t put a single thought into styling this dish.”

“I think as a general rule, you should plate everything you make. You never know when you are going to need a picture in a hurry so it’s better to be prepared.”

             

- Fine -

Day’s like today, when my culinary plans have been foiled. (Teacher appreciation treats will be delivered a week late.) I’m grateful for Boy. For without his wisdom and insight, I’d be up a creek without a post, I mean a paddle, today.  

    

     

Roasted Broccoli & Cheese Sauce

with fried ham

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Ingredients:

ROASTED BROCCOLI

4 cups broccoli florets (thawed)

1 tsp kosher salt

3 tablespoons olive oil

CHEESE SAUCE

2 tablespoons unsalted butter

2 tablespoons flour
 (I used whole wheat)

1/2 teaspoon dry mustard powder


1/4 teaspoon garlic powder


1/4 teaspoon onion powder


salt and pepper


2 cups milk


2 cups cheddar cheese, shredded (I used extra sharp)

Directions:

1. Preheat oven to 400 degrees. Toss broccoli florets, olive oil, and salt together. Spread in a cookie sheet in a single layer. Bake for 15 – 20 minutes, or just until color is vibrant.
2. Melt butter in skillet, and whisk in flour. Add spices. Whisk well and cook for 2 – 3 minutes while constantly whisking. Add milk and bring to a boil while whisking. After it boils, let it thicken and then turn burner off. Add cheese and whisk in to melt, remove from burner and don’t bring to a boil again because it may separate.
3. Spoon over broccoli before serving.

Source: Angie McGowan at blogs.babble.com/family-kitchen

Gwenevere