No Fry French Fries

I know it’s been a while since I posted a food recipe!  My FeastUrEyes blog has been out of commission (if you haven’t noticed). I made the switch to this blog to simplify my life. So, side note, if you were subscribed to FeastUrEyes, I lost you! So subscribe to this one :o)

Potatoes get a bad rap…poor little guys. They really aren’t bad for you! They are starchy, yes, but in moderation they’re fine! The reason they get a bad name, is because people usually eat them fried or doused in oil!

There’s nothing like a good french fry. Am I right? Stew and I made these one night and became instantly obsessed.  They are just as crispy and flavorful as those naughty french fries we know and love but without the guilt! And to top it off, they’re super easy to make! I’ve even used this same method with sweet potatoes. I sprinkle those with some cinnamon which is amazing! I promise this recipe will replace any french fry recipe you’ve used in the past!

I start by cutting up the russet potatoes and soaking them in cold water for a few minutes. This removes some of the excess starch. Then, I take them out and spread them in an even layer on a kitchen towel. I roll it up like a jelly roll. They need to be very dry so they crisp up, so let them sit in that towel while you vacuum the house or feed the baby (in my case)!

Spread them on a cookie sheet, drizzle oil, salt, and pepper. Mix well with your hands. Spread them in an even layer so they’re each laying flat on a side. Pop them in the oven. Flip halfway through the cooking time. Remember to make sure they are laying flat on one of their sides. IMG_0509
Once they’re browned and crispy, take them out. Sprinkle them with a little more salt and pepper, if you’d like, while they’re hot. Dish them up and gobble them down with a big helping of ketchup! IMG_0524IMG_0531
No Fry French Fries
Serves 2-4 depending on the size of the potatoes
2 Russet Potatoes, cleaned and peeled
1 1/2 Tbsp olive oil
3/4 tsp salt
1/2 tsp pepper

Preheat the oven to 450°F. Clean and peel the potatoes. Cut them into matchsticks. Soak them in a bowl of cold water for 5 minutes. This removes some of the excess starch. Spread them in an even layer on a kitchen towel. Roll it up like a jelly roll to dry the potatoes. Spread them in an even layer so they’re each laying flat on a side on a cookie sheet. Drizzle with olive oil, salt, and pepper. Mix well with your hands. Bake for 25 minutes. Make sure to flip occasionally during the cooking time, and make sure they are laying flat on one of their sides. Once they are browned and crisp, remove from the oven. Sprinkle with some sea salt to taste.

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Classic Baked Beans

The past three family gatherings I’ve been to, I’ve been elected to bring baked beans… is my family trying to tell me something? My mom was always the baked bean queen, and it seems that the torch has been passed to me! Although, I can’t say I mind. Baked beans, between me and you, are the easiest thing on the planet to make! And they get better as they sit, so you can make them days in advance, pop them in the fridge, and then heat them up at 350 degrees F for about 20-30 minutes when you’re ready to serve! You must make these for your next BBQ (or just because you want some baked beans)! I promise that you and your guests will love them!

Classic Baked Beans-serves 8-10

2 28 oz. cans vegetarian style Bush’s Baked Beans

1/4 cup molassas

1/4 cup brown sugar

1/4 cup yellow mustard

1/4 cup ketchup

1/2 yellow onion diced

1/2 cup bacon bits (optional)

Preheat oven to 425 degrees F. Combine all ingredients into a large bowl. Mix well and pour into a 9×11 baking dish. Bake for 50 minutes to an hour until beans are bubbling. The beans will set even more as they cool. Serve warm or at room temperature.

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Sweet Potato Steak Fries

We’ve gotten some delicious produce from our CSA bag so far this season. We’ve been getting tons of corn lately! So we decided to make turkey burgers with grilled corn for dinner one night. I wanted to get something that would spice it up though. Stew’s been wanted sweet potatoes for a while now. So I decided that I’d make some sweet potato fries to go with our burgers. They were perfect! They provided a nice sweet bite to contrast the spicy burgers and juicy corn.

Cut sweet potatoes in half lengthwise. Quarter each half so you have 8 fries per potato. Arrange the potatoes on two pans so there’s enough room for them to cook. Pour 2 Tbsp of olive oil over potatoes on each pan. Sprinkle 1/2 tsp salt, 1/2 tsp pepper, and 1 Tbsp brown sugar over potatoes on each pan. Mix everything together with your hands, ensuring that each spear is completely coated with oil and spices. Lay potatoes cut side down. 

Bake for 30 minutes. Flip halfway through cooking time. Once they’re golden and fork tender, they’re ready!

Sweet Potato Steak Fries-serves 4

3 sweet potatoes

4 Tbsp olive oil

1 tsp salt

1 tsp pepper

2 Tbsp brown sugar

Choose potatoes that are on the thinner side. Preheat oven to 425 degrees F. Cut sweet potatoes in half lengthwise. Quarter each half so you have 8 fries per potato. Arrange the potatoes on two pans so there’s enough room for them to cook. Pour 2 Tbsp of olive oil over potatoes on each pan. Sprinkle 1/2 tsp salt, 1/2 tsp pepper, and 1 Tbsp brown sugar over potatoes on each pan. Mix everything together with your hands, ensuring that each spear is completely coated with oil and spices. Lay potatoes cut side down. Bake for 30 minutes. Flip halfway through cooking time. Once they’re golden and fork tender, they’re ready!

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14-Mind-Blowing Facts About Sugar

Published April 16, 2012

Jason Wachob from MindBodyGreen.com

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Garlic Pickles

I have gotten more dill and cucumbers from my CSA than I  can physically eat in a week. So, I made pickles! These are spicy and delicious. They’re so easy to make, it’s laughable! Bring them to your 4th of July barbecue and the guests will go crazy! You’ll be a rock star for sure!

GARLIC PICKLES

INGREDIENTS

  • 3-4 Pickling Cucumbers sliced
  • 6 Fresh Dill Sprigs
  • 4 Clove Garlic crushed
  • 1/2 Cup Distilled White Vinegar
  • 1 1/2 Cup Water
  • 1 Tbs Salt
  • 1/2 Tsp Sugar
  • 1/2 Tsp Hot Pepper Flakes
  • 2 Tsp celery seeds
  • 1 Tsp Peppercorns
  • 2 12 oz. mason jars

DIRECTIONS

Mix water, vinegar, salt and sugar together in a pourable container. Microwave mixture, about 45 seconds, until salt and sugar are dissolved. Arrange Dill sprigs and cucumbers in two canning jars. Then drop 2 cloves garlic cloves in each, sprinkle spices evenly into jars, add the water and vinegar mixture until jar is filled to rim. Put the lid on the jar and give it all a good shake. Refrigerate. Give it a taste test after 24 hours. If there are any left after 48 hours give them another taste, they will continue to pickle as they sit.

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Whipped Cream

This is a go-to recipe for any dessert or drink. It’s not too sweet but has great flavor. Keep this recipe on hand!

Whipped Cream

8 oz cold heavy whipping cream

2 Tbsp powdered sugar

1 tsp vanilla extract

Pour COLD whipping cream into the bowl of a standing mixer fitted with whisk attachment. Mix on medium speed until cream starts to get thicker (about 1 minute). Then increase the speed and whip until soft peaks form (about 2 minutes). Add the vanilla and powdered sugar. Beat on high for another minute until stiff peaks form. Don’t over mix or you’ll have butter! Once the cream stands up on the whisk attachment, it’s done. Chill until ready to use.

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Chili Lime Corn

Sorry for the lack of posts lately. I’m newly pregnant and was going through the “thinking of food makes me sick” phase. But now, at 15 weeks, I’m starting to love food again! HOORAY! We have been getting our CSA bag for several weeks now. Unfortunately, those first few weeks of our CSA were torturous. We kept getting things like turnips, beets, and kale. The thought of eating those vegetables was sickening (so unlike me)! I’m more into the juicy fruits and vegetables and less into the fibrous kind. Finally, we’re getting yummy things like tomatoes and corn which I am loving these days!  Speaking of corn, I grilled some up with a spice rub that’s to die for! I must admit, I stole this idea from my friend, Emily, who made something like this the other night! It was so good that I had to recreate it and share it with you!

Start by pealing back the husks and removing the silks. Tie the husks back with kitchen twine for a pretty presentation! Then, soak the corn for 10-15 minutes so that the husks don’t burn. I used a roasting pan because that was the only thing big enough.

Pull out the corn and drain off the excess water. Pop these babies on your hot grill for about 10-15 minutes, turning every now and then. In the meantime, melt the butter and combine the spice mixture.

Once the corn is browned and tender, remove it from the grill. Brush with butter on all sides and sprinkle with the seasoning. These are perfect for a barbecue (or lunch if you’re me and Stew). Enjoy!

Chili Lime Corn-Serves 4

4 stalks corn

2 Tbsp butter

1/4 tsp cayenne pepper

1/4 tsp salt

1 tsp chili powder

1 tsp lime zest

Kitchen Twine

Preheat charcoal grill (if using gas grill, heat to medium-high). Pull back husks on corn and remove silks. Tie the husks back with kitchen twine. Soak in cold water for 15 minutes (turn halfway through soaking time); drain. Grill corn, turning every few minutes, for 10-15 minutes until corn is browned and tender. In the meantime, melt 2 Tbsp butter in a microwave safe bowl. In a separate bowl, combine cayenne, salt, chili powder, and lime zest. Once the corn is finished cooking, brush all sides with melted butter and sprinkle with the chili lime mixture. Enjoy!

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Avocado and Arugula Salad

I eat a lot of raw fresh produce. The longest I ever lasted with a 100% raw food diet was a month. I definitely felt great but 100% just isn’t practical for my lifestyle. The whole premiss behind this way of eating is that cooking foods above 115 degrees F kills the enzymes in food that help us digest and absorb nutrients. Now I just incorporate as much seasonal fresh produce into my day to day eating habits as possible.

When I was on the raw food kick, I ate this Arugula salad at LEAST once a week. It was so filling and satisfying. Stew and I were wanting a lighter meal, so we had this for supper. 

Avocado and Arugula Saladserves 1

2 cups arugula

1/2 granny smith apple, thinly sliced

1/2 avocado, sliced

2 Tbsp craisins

2 Tbsp slivered almonds

1 Tbsp sunflower seeds

1 tsp chopped parsley

1 tsp chopped mint

Create a bed of arugula in a large bowl. Arrange the apple and avocado fanned out in a circular patter on top of the arugula (To cut the avocado, slice down the center around the pit. Then tap a large chef’s knife into the pit and twist. This should make the pit come right out. Then peel the avocado by pulling the skin off). Sprinkle with the remaining ingredients. Drizzle with a little bit of the red wine vinaigrette. Now you have yourself a healthy and delicious lunch or dinner!

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Orange and Craisin Quinoa

Right now I’m on a quinoa kick. YUM! Quinoa is the only grain that is a complete protein. What does that mean? Well, it contains all 9 of the essential amino acids that humans need in their diets. So, bottom line, eat more quinoa! It’s similar to couscous because you can transform its flavor easily. I was watching Food Network and Giada de Laurentiis was making something similar to this. I added a few of my own touches. This recipe is so refreshing! I paired it with grilled rosemary chicken and broccolini. It went so well with the savory chicken! It couldn’t be easier too! You combine all the ingredients, except the craisins, into one pot and simmer it, covered, for 10 to 15 minutes. Add the craisins in, stir it, and take it off the heat. Keep the lid on and let it sit for about 5 minutes so any excess liquid and all the flavors absorb into the quinoa. This will make you fall in love with this miracle seed! 

Orange and Craisin Quinoa-serves 4

Adapted from Giada at Home

1 1/2 c. Water

Juice of 1 orange (about 1/2 cup)

Zest of 1 orange

1 c. quinoa

1/2 tsp salt

1/4 tsp pepper

1/4 c craisins

Combine all ingredients, except the craisins, into a medium saucepan. Bring to a boil. Cover and reduce the heat to a simmer. Simmer for 10-15 minutes until all the liquid is absorbed. Add craisins and fluff with a fork. Move the pot off the heat and let sit, covered, for 5 more minutes.

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Garlic Rosemary Roasted Potatoes

Here’s my spiel for the day…Potatoes are a vegetable that you definitely want to buy organic. Not only do they get sprayed from above with pesticides, but they absorb them from the soil too. Since they have such a thin skin, pesticides get absorbed easily so you can’t exactly peal it away. Now that we have that settled, let’s talk roasted potatoes. This dish is SO easy to make, and it is a crowd pleaser. It only takes a few minutes to prep and you can swap the rosemary and garlic for any flavors you like! The potatoes I bought were pretty small, so I cut most in half and the larger ones in quarters so they were all about the same size. Then, you put ALL of the ingredients onto a sheet pan and mix it up with your hands. Move them around so the potatoes are coated evenly with the oil.

Looks delicious right?! Arrange the potatoes so they’re all cut side down and they form a nice crust. About halfway through the cooking, take a spatula and flip the potatoes around so they cook and brown evenly. Careful not to overcook these babies or they’ll dry up. After about 40 minutes, test them with a fork or a toothpick to make sure they’re tender in the center. Once they’re tender on the inside and start to brown on the outside, they’re finished! Sprinkle them while they’re hot with a little salt and pepper to taste. Enjoy!

Garlic Rosemary Roasted Potatoesserves 4-6

2 lbs. small potatoes

3 Tbsp olive oil

1 Tbsp chopped fresh rosemary

1 clove garlic, minced

Salt

Pepper

Preheat oven to 400 degrees F. I used a bag of organic small multi-colored potatoes. You could substitute purple, red, or fingerling potatoes. Cut the potatoes into about 1 inch pieces. You want the potatoes to be about the same size so they cook evenly. Place potatoes on a baking sheet. Drizzle olive oil, rosemary, garlic, salt, and pepper. Toss with your hands so the potatoes are evenly coated. Bake in the oven for about 40 minutes, mixing halfway through. Test with a fork to see if they’re tender. Once the potatoes start to get a brown crust on the outside and are nice and tender on the inside, they’re done! While potatoes are hot, season with more salt and pepper to taste.

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