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Oven Baked Sweet Potato Fries Recipe

Oven Baked Sweet Potato Fries Recipe
The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. Try to cut them evenly so they all cook at about the same rate. For best browning results bake only one sheet at a time. Why the sugar? To help with the caramelization and to intensify the sweetness of the fries, but you can easily leave it out if you want. Method 1 Preheat oven to 450°F. 2 Peel the sweet potatoes and cut off the ends. 3 Put the sweet potatoes into a large bowl and add the oil. 4 Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. 5 Bake for a total of 25 to 30 minutes. Related:  Without Cheese

The RD’s “Hot Dish”: Homemade Fruit & Nut Snack Bars | Festival Foods Blog I love snack bars as a quick, grab-and-go option for breakfast or as an easily packed snack for busy days. The tricky part is that they can get expensive if you buy them individually, especially if you eat them often or have a large family. The other tricky part is even though a lot of varieties look healthy, they don’t always offer the best nutrition. (If you’ve ever checked out the NuVal scores, some score similar to candy bars!) The great news is, they’re super easy to make and allow you to choose your favorite nutritious ingredients. This is also a great activity to get kids involved in the kitchen! To get started, place the oats, shredded wheat, walnuts, dried fruit, and cinnamon in the bowl of a food processor and pulse until the mixture is finely chopped (the fruit should be the size of a dried pea or lentil). Whisk together the eggs, honey, and vanilla in a large bowl until well blended. Bake about 18 minutes in an oven heated to 350⁰F, or until the edges turn golden brown.

Coconut Red Lentil Soup Recipe Years ago, two of my favorite neighbors hosted a soup party. It was an inspiring affair - big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share - salad, appetizer, or something sweet. One of the vegetarian soups was a beautiful shade of yellow-orange. Error loading player: No playable sources found Other things worth noting related to this soup - the slivered green onions sauteed in butter or coconut oil. - More Lentil Recipes - - More Coconut Milk Recipes - - More Curry Recipes - - More Soup Recipes - See the photo in the main entry if you aren't sure what type of lentils and split peas to buy. Give the split peas and lentils a good rinse - until they no longer put off murky water. Serves 6. Prep time: 10 min - Cook time: 35 min Print Recipe

Onion Rings Recipe Ingredients 2 large yellow onions, peeled, sliced into 1/2-inch to 3/4-inch thick ringed slices, rings separated (See How to Slice an Onion)2 cups buttermilk, or 1 cup plain yogurt mixed with 1 cup milkSaltFreshly ground black pepper1 1/4 cups all-purpose flour and 1/4 cup cornmeal OR 1 cup prepared cornbread flour plus 1/2 cup all-purpose flour2 or 3 cups of grapeseed oil, or other high smoke-point oil such as canola oil or peanut oil Equipment needed: a 5-quart heavy-bottomed dutch oven, tongs, candy thermometer, paper towels, cookie sheets Method 1 Combine the buttermilk (or yogurt and milk) with 1 1/2 teaspoons salt and 1 teaspoon black pepper in a large bowl. 2 In a separate bowl combine the flour and cornmeal, 1 teaspoon of salt and 1/2 teaspoon of pepper. 3 Add the oil to a largish Dutch oven pan - about 5-quart or 6 quart size. Be very careful whenever handling hot oil. You can test if the oil is ready by moistening a little bit of the flour and dropping it in the pan. Serve hot.

Design Crush & Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. How to Make Easy 3-Ingredient Energy Bars at Home Cooking Lessons from The Kitchn Previous image Next image Power bars! Make them at home with only three ingredients and a food processor. Prepare for your minds to be blown. Ready? I am a huge fan of chewy, nutty, fruit-filled energy bars of the sort made by Lärabar. I tinkered with ratios a bit, but in the end, I decided to take the most straight-forward path: equal parts dried fruits, nuts, and pitted dates. My favorite is still cherries, almonds, and dates (which are pictured here), but you can swap out the cherries and almonds for any dried fruit or nut. You can also play around with adding other ingredients into the mix: a few tablespoons of chia seeds, a handful of coconut, even some chocolate chips. Making energy bars really is that simple. How to Make Easy 3-Ingredient Energy Bars at Home Makes 8 large bars or 16 small square-shaped bars What You Need Ingredients 1 cup nuts 1 cup dried fruit 1 cup (12-15 whole) pitted dried dates, preferably Medjool Equipment Food processor Plastic wrap or wax paper Sharp knife

Ultimate Veggie Burger Recipe I'm going to highlight one of my favorite recipes from Super Natural Cooking - my favorite veggie burgers. I think I cracked the code on how to make a better veggie burger, I was doing it wrong for years. When you put a bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. The ratio is all out of whack, with not enough ooey-gooeyness to balance the bread and mashed beans. As a side note, I was surprised and delighted to walk into one of my favorite stores a few days ago and come face to face with my own cookbook. This was the first time I've seen Super Natural Cooking in public, in an actual brick-and-mortar establishment. So, I wanted to give you all the heads up, you might start seeing my book out and about. Filling ideas for your next round of veggie burgers: Avocado SlicesCipollini onions - sweet and just the right sizeSliced Roma tomatoesA sprinkling of smoked paprikaGrilled vegetables Makes 12 mini burgers. Print Recipe

Pasta with Tomato, Spinach, Basil, and Brie Recipe Method 1 Heat a large pot of salted water for making the pasta. While the water is heating, prep the ingredients. Once water is boiling, add the pasta and cook until al dente (cooked through, but still a little firm to the bite). 2 While the pasta is cooking, place the garlic, olive oil, chopped tomatoes, chunks of brie (make sure to cut away the white rind!) 3 Once the pasta is done, drain it and place it in the bowl with the cheese and tomatoes.

Oatmeal Brown Bread Amen! I finally found the recipe I have been searching for, and I am so proud that I made it totally from scratch… no KitchenAid mixer involved. My Nanny made the bestest brown bread and though it’s been a long, long time since I’ve had hers, I know that this is what it tasted like. I can recall Saturday night meals with baked beans, scalloped potatoes, maybe a ham, lots of pickles and fresh bread, either white or brown… brown was my favourite. Oatmeal Bread (Brown Bread) from Crosby’s Molasses (2 loaves) 2 tsp sugar2 pkg (4 1/2 tsp) dry active yeast1 cup lukewarm water2 cups rolled oats (quick oats)3 cups boiling water2/3 cup Crosby’s Fancy Molasses4 tsp salt1/4 cup melted butter7 cups unbleached all-purpose flour In a large bowl, soak oats in 3 cups of boiling water. I am so happy I came across this recipe in Crosby’s ‘The Bread Book‘ eBook and that I chose to make it today. I’d like to thank Crosby’s Molasses for sponsoring this post.

Fiesta Lime Rice Rice, black beans, tomatoes, scallions, cilantro and lime juice, every bite of this colorful side dish will feel like one big fiesta in your mouth! Use leftover rice and this side dish comes together in minutes. I think my love of rice is innate having a Hispanic mother. So I decided to make this a two part recipe. There is always leftover rice in my house, my kids love it and leftovers make great lunches mixed with whatever we had for dinner the night before.

Quinoa Pilaf Recipe Have you ever cooked with quinoa? It’s a South American grain-like seed that one prepares in a fashion similar to rice, simmered in water until the liquid is all absorbed. I first started cooking with quinoa (pronounced KEEN-wa) when I lived in San Francisco years ago. The following is a quinoa pilaf recipe based on one given to me by my friend Steve. Do you have a favorite quinoa recipe? Once you've cooked the quinoa as instructed, feel free to improvise a bit on the add-ins. Ingredients Olive oil1 medium yellow onion, finely chopped1/2 bell pepper, finely chopped1 garlic clove, minced1/4 cup pine nuts2 cups quinoa4 cups water1/8 teaspoon pepper1/4 cup chopped fresh mint1/4 cup chopped fresh basil or Thai basil*2 Tbsp chopped fresh chives (or green onions including the greens)1 cucumber, peeled, seeds removed, choppedSalt and pepper * Best way to chop basil or mint is to chiffonade it by rolling up the leaves like a cigar and slicing crosswise from the end. Method

The Best Chocolate Chip Muffins The Best Chocolate Chip Muffins Author: Barry C. Parsons Recipe type: Breakfast/Brunch Serves: Makes one dozen large muffins. 2½ cups flour 3 tsp baking powder 2 eggs 1¼ cups sugar 2 tsp vanilla extract ¼ cup melted butter ¼ cup vegetable oil ½ cup whipping cream ½ cup milk 2 tbsp apple cider vinegar (or lemon juice) 1½ cups semi-sweet chocolate chips Sift together the flour and baking powder and set aside. Recipe by Rock Recipes at Simple Sesame Noodles I’ll be spending the weekend cooking some new recipes and making such a mess of my kitchen I’ll want to cry and burn down the house and move. I’m really looking forward to it! In the meantime, because it’s Friday, I’m bringing this, one of my all-time favorite recipes, up to the front. Sometimes, simple is best. Often, simple is best. Most of the time, simple is best. Sesame noodles fall under that umbrella. This is a very simple recipe for yummy sesame noodles. I love them just the way they are. Start by cooking noodles. Next comes the simple sauce/dressing: 1/4 cup soy sauce. These measurements are all approximations; I almost always go in after the fact and taste, adjust, taste, adjust. I’m a rebel. Chop up 3 to 4 cloves of garlic. Now add 3 tablespoons white sugar to the soy sauce. Sweet and savory. Throw in the garlic. Rice vinegar. Add about 2 tablespoons. Next comes sesame oil, which is one of my top ten favorite culinary scents of all time. Add 2 to 3 tablespoons. Start with 1/2 teaspoon.