background preloader

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.

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

Spicy Black Bean Burgers with Chipotle Mayonnaise One bite of this spicy black bean burger with spicy chipotle mayo and creamy avocado and you won't miss the meat! Yes, these were good enough to please even the adult carnivore's in my home (a bit too spicy for my kids). Make no mistake, I love meat, but I also think it's good to give it up at least once a week, so why give Meatless Mondays a shot? Pretty inexpensive to make and really not hard to make. These cook best if frozen so plan to make them ahead and cook as needed. To store them in your freezer, freeze them on wax paper until they set, about 2 hours, then transfer them into containers. Vegetarian, High in Fiber, and Gluten Free if using GF oats (excluding the bun). Ingredients: For the Spicy Chipotle Mayo: Combine mayonnaise and chipotle, set aside. Dry the beans well after washing, extra moisture keep the burgers from sticking. In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices.

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. 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

Baked Asparagus Fries A healthy alternative to french fries baked to crisp perfection right in the oven! I was lying in bed one night, tossing and turning, when I had this sudden craving for french fries. It didn’t matter where it was from – McDonald’s, Jack in the Box, Carl’s Jr – you name it. All I could think about was shoving those crisp fries right into my face. Now I’ve quickly learned that these really are the best kind of “fries” ever. So the next time you have that sudden urge for those greasy fast food french fries, these asparagus fries are sure to fulfill those cravings. A healthy alternative to french fries baked to crisp perfection right in the oven! Ingredients 1 cup Panko* 1/2 cup grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste 1 pound asparagus, trimmed 1/2 cup all-purpose flour 2 large eggs, beaten Instructions Preheat oven to 425 degrees F. Notes *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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.

Gluten-free, Dairy-free Arugula, White Beans, and Roasted Eggplant with Basil Vinaigrette This is a fabulous dish to take to a picnic or to whip up when you have company. Also delicious eaten right off the serving plate like I did last week. I simply roasted the eggplant and added a few tasty toppings to this recipe. For the Dish: 1 eggplant Olive oil Salt and pepper A few handfuls of arugula 2-3 TB pistachios (almonds would also work) 2-3 TB of crumbled goat cheese (omit if dairy-free) ¼ to ½ cup of white beans (I used Great Northern) To roast the eggplant, slice it into ¼ inch pieces, blot between paper towels or clean kitchen towels, and place on a parchment-covered baking sheet. Make the basil vinaigrette, based on this recipe. To serve: Place a few handfuls of arugula on a serving dish and top with the eggplant slices and white beans. This post has been linked to Wellness Weekend.

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.

Tomato Soup with Basil-Parmesan Cream - Recipes from FoodFit.com 1/2 tablespoon olive oil 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 1 large onion, chopped 10 ripe plum tomatoes, halved salt to taste freshly ground black pepper 1 bay leaf 1/4 teaspoon dried oregano 3 cups low-sodium chicken broth or vegetable broth 1/4 cup chopped, fresh basil leaves 1/4 cup freshly grated Parmesan cheese 3 tablespoons non-fat sour cream 1. Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes. 2. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat. 3. 4. 5. 6. Serving Size: about 1 1/2 cups Number of Servings: 6 Per Serving Calories114 Carbohydrate16 g Fat4 g Fiber4 g Protein6 g Saturated Fat1 g Sodium271 mg SEE ALL THE FACTS Print this recipe

Spiced Red Lentil, Tomato, and Kale Soup This is the kind of soup with broth that tastes just as good, if not better, than the actual add-ins. Is it normal to want to guzzle the broth? Well, it is now, my friends. It’s actually a miracle I have any taste buds left because I’ve burned my tongue so many times since dedicating the last two weeks for cookbook soup makin’. After concocting 6 different soups and stews my freezer is very happy. Just don’t open it because you’re likely to get pummeled in the face by glass Tupperware. Chili powder, cumin, coriander, smoked paprika, and cayenne pepper create a downright irresistible flavourful broth bursting with nutrition. Since most vegetable soups don’t hold me over very long, I added a cup of red lentils to amp up the protein (and fibre). Spiced Red Lentil, Tomato, and Kale Soup Email, text, or print this recipe 2 years ago: Pumpkin Butter Oat Squares 1 year ago: Vegan Lasagna with Basil Cashew Cheese Yield: 5.5- 6 cups Ingredients: 1. 2. 3. 4.

Roasted Paleo Stuffed Bell Peppers Stuffed peppers have never failed me. I have made them for my parents, even for my boyfriend’s parents. That’s how confident I am that this recipe will turn out well and be enjoyed by any guests I have over for dinner. The first step in preparing the peppers is to partially cook the peppers by boiling them for 5 minutes. Zucchini adds some bulk to the filling, along with onion and ground turkey or beef. Finally you get to stuff the peppers with the meat mixture and bake them for 15 minutes. One of my resolutions this year is to have more dinner parties, and you can bet that stuffed peppers will be one of the dishes served. Roasted Paleo Stuffed Bell Peppers 5 large bell peppers 1 1/4 cups chicken broth 1 tbsp coconut oil 1/2 large onion, diced 1 tsp dried oregano 1/2 tsp salt 1 lb. ground turkey 1 large zucchini, halved and diced 3 tbsp tomato paste Freshly ground black pepper, to taste Fresh parsley, for serving Preheat the oven to 350 degrees F. Servings: 5 Difficulty: Medium P.S.

Bok Choy Recipe Friday, January 9, 2009 photo of Bok Choy (learn about bok choy) – so vibrant and tender! I’m going to tell you to do something that is totally contrary to many Asian cookbooks out there. And yeah, it also flips my motto, “Hot Wokky, No Stickky” on its head. Okay, ready? Cold Wokky, Very Garlickky. The problem with using a very hot wok or frying pan to stir fry with minced garlic and ginger is that you’ll probably burn it. If you had used a hot wok and hot oil, you only get a few seconds before they burn. Bitter. Bitter can be good sometimes – I LOVE bitter. Now, I do want to say that the rules for cooking meat in a pan or wok are different – (that’s another lesson that I’ve written extensively about at Simply Recipes.) Young grasshoppa, let me show you the way. Start by trimming the bok choy stem off – don’t trim too much – just the end. But leave the tender baby that’s in the middle of each bok choy! Place wok or frying pan on your stove and pour in the cooking oil. I really mean it!

Related: