Super Fabulous Seasoned Roasted Sweet Potato Fries
***Time Saving Tip***
I buy the sweet potatoes already cut. I get a big bag at Costco
3 cups Sweet Potatoes juiliened
1/2 tsp. red pepper flakes
1 tsp chili powder
1 tsp kosher or sea salt
2tbsp olive oil
1 tbsp lime juice
1 clove of garlic
1/4 tsp cayenne pepper
1 tbsp spicy brown mustard
1/4 tsp black pepper
Pre heat oven to 400. In a large bowl, stir the olive oil, lime juice, garlic, red pepper, cayenne, chili powder, brown mustard, and black pepper. Add potatoes and mix until evenly coated. Arrange potatoes in a single lyer on a large baking sheet. Bake for 20 minutes then turn over. Bake another 10 minutes or until crispy and brown.
Dosas (Indian-style Pancakes)
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour 5 Minutes
Yields: 8 servings
1 cup brown rice flour
1/2 cup whole wheat flour
1 1/2 cups water
1 red onion, finely chopped
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
1/4 teaspoon white sugar
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons whole mustard
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch cayenne pepper
3 tablespoons rice vinegar
1 tablespoon vegetable oil
1. Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
2. To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.
Mini pumpkin sage balls (appetizer or side)
Makes 16 miniballs
3 tbsp canola oil, plus more for frying sage leaves
1/2 cup finely diced onion
2 cloves garlic, minced (2 tsp)
2 1/2 tsp chopped fresh sage
3/4 cup pumpkin puree
1 large egg, beaten
1/2 tsp salt
1/4 tsp ground black pepper
16 whole sage leaves
Green pepper sauce, such as tabasco for dipping
Preheat oven to 375. Coat baking sheet with cooking spray. Heat oil in small skillet over medium-low heat. Add onion, and cook 10 minutes, or until light brown, stirring occasionally. Add garlic and chopped sage, and cook 2 minutes more. Transfer to bowl.
Combine pumpkin puree, breadcrumbs, egg, salt, and pepper in bowl with onion mixture. Form into 1 1/2 inch balls, and transfer to prepared baking sheet. Bake 10 to 15 minutes, or until bottoms are golden brown.
Pour enough oil in large skillet to coat bottom 1/8 inch. Heat over medium heat until oil shimmers. Add sage leaves in a single layer, and fry 20 to 30 seconds, or until brittle, but still bright green. Transfer to paper towel lined plate and sprinkle with salt. Serve pumpkin balls with sage leaves and green pepper sauce.
Per ball: 62 cal, 1g prot, 4g fat, 0.5 sat fat, 5g carb, 13mg chol, 115mg sod, 1g fiber, 1g sugar
Spaghetti Squash Mock Pasta Salad
at least twelve 1/2 c. servings.
Author suggested adding in olives!
1 spaghetti squash, about 1 1/2 lbs.
2 stalks of celery, chopped
6 green onions, chopped
3 small zucchini, chopped
1/2 tsp. basil leaves, crushed
1/2 tsp. oregano leaves, crushed
1 tsp. minced garlic
1/4 tsp. each of marjoram, thyme, and Salad Supreme
2 tbsp. EVOO
5 to 6 med. roma tomatoes, seeds and pulp removed then chopped
1/2 c. grated Parmesan cheese
1/2 c. shredded Parmesan cheese
1/4 c. shredded cheddar cheese
1/2 c. bacon chopped (use turkey)
Cook bacon until it starts to crisp and remove from pan and save bacon grease.
Cook squash per your normal method(I cut in half and steam mine).
Remove seeds and fibrous strings.
Remove spaghetti-like squash strands with two forks and drain any excess water and set aside to cool.
Sauté veggies(except tomatoes) and herbs in bacon grease and EVOO until they are the desired tenderness and set aside.
In a large mixing bowl combine spaghetti squash, veggie sauté, tomatoes, cheese, and bacon.
Salt and pepper to taste.
Cover and chill in fridge until ready to serve.
Green Tea Marinated Cucumbers
Here the green tea works with sesame oil and rice wine vinegar as a low-oil dressing. This is a good relish with hot rice and grilled beef or tofu.
Green Tea Vinaigrette:
1 teaspoon sesame oil
1 teaspoon soy sauce
2 tablespoons rice wine vinegar
1 cup strong Celestial Seasonings Authentic green tea
1 teaspoon toasted sesame seeds
1 teaspoon shredded, dried seaweed, if available, OR 1 dash hot pepper sauce
3 small cucumbers, sliced into chunks
To make green tea, pour hot but not boiling water over teabags and steep for five minutes. Use one teabag for every 8 ounces (1 cup) of hot water. Whisk together vinaigrette ingredients, and toss with cucumbers. Cover and marinate for at least 2 hours before serving. Serves 2-4.
PARMESAN SWEET POTATO FRIES with HORSERADISH SAUCE
Hands-on time: 15 minutes
Time to table: 1 hour
1 pound sweet potatoes, peeled, cut into wedges
1 tablespoon bacon grease, melted (or butter or olive oil)
1 teaspoon chili powder
Grated Parmesan, about 1 1/2 ounces
Salt to taste
Preheat oven to 425F. With your hands, toss sweet potatoes in the fat, rubbing each surface. (You can switch to a spatula now, if you wish.) Toss in the chili powder, Parmesan and salt. Arrange on a rimmed baking sheet, roast for 15 minutes. Turn over. Roast for another 15 - 30 minutes, turning occasionally, until cooked through and slightly crispy on the outside. If you like, put under the broiler for 2 - 3 minutes to crisp up a bit. (But do know these are more like 'limp' than 'stiff' fries.)
1 cup crème fraîche (how to make homemade crème fraîche) or sour cream
1 tablespoon horseradish
2 teaspoons Sherry wine vinegar (I used a gorgeous port vinegar from O Olive Oil)
(Sweet Potatoes Only) Per Serving: 164 Cal (35% from Fat, 14% from Protein, 50% from Carb); 6 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 21 g Carb; 4 g Fiber; NetCarb17; 5 g Sugar; 154 mg Calcium; 1 mg Iron; 791 mg Sodium; 13 mg Cholesterol; Weight Watchers 3 points
(Horseradish Sauce Only) Per two tablespoons: 83 Cal (90% from Fat, 4% from Protein, 6% from Carb); 1 g Protein; 9 g Tot Fat; 5 g Sat Fat; 2 g Mono Fat; 1 g Carb; 0 g Fiber; NetCarb1; 0 g Sugar; 27 mg Calcium; 0 mg Iron; 19 mg Sodium; 27 mg Cholesterol; Weight Watchers 1 point
Raw, peeled sweet potatoes brown when exposed to air so be sure to move quickly once they're peeled.
Hungry Girl's Sweet Cinnamon Fritter Fries (phase 2)
PER SERVING (1/3rd of recipe including syrup): 144 calories, 1g fat, 295mg sodium, 41g carbs, 12g fiber, 3g sugars, 5g protein -- POINTSÂ® value 2*
1 medium-sized butternut squash (about 2 lbs. -- large enough to yield 14 oz. uncooked flesh)
1 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
1/3 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon
1/2 tsp. vanilla extract
1/8 tsp. salt
1/2 cup sugar-free maple syrup
Preheat oven to 400 degrees.
Use a sharp knife to remove the ends of the squash. Cut it in half widthwise (making it easier to manage), and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise, and then scoop out all the seeds. (Note: for exact nutritionals, measure out and use 14 oz. of squash.)
Next, cut squash into french fry shapes. Using a paper towel, pat squash pieces firmly to absorb any excess moisture.
Place cereal breadcrumbs in a large container. Add Splenda, cinnamon and salt, and mix well. In a separate medium-sized dish, combine egg substitute and vanilla extract. Spray a baking pan with nonstick spray.
Toss squash pieces in the egg substitute until they are all evenly covered. One by one, coat squash pieces with the breadcrumb mixture (give them a shake first so they are not dripping with egg substitute), and lay them flat on the baking pan.
Place in the oven, and bake for about 10 minutes. Flip fries over, and return to the oven for about 10 more minutes, or until outsides are crispy and squash is tender. (Cooking time will vary depending on how thick your fries are.)
Serve with syrup for dipping!
MAKES 3 SERVINGS
Cauliflower mac n cheese- P1
Kosher salt, as needed, plus 1/2 teaspoon
1 large head cauliflower, cut into small florets
Vegetable oil spray
1 cup heavy cream (sub ff 1/2 and 1/2)
2 ounces lf cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded lf sharp Cheddar, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Equipment: 8 by 8-inch baking dish
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
Baked Beans- P1
* 2 cans white beans
* lean ham or turkey bacon or canadian bacon
* 1 onion, chopped
* 1/4 c splenda
* 1/4 c sugar-free maple syrup
* 1 T Worchester sauce
* 1 teaspoon salt
* 1 cup water
* 1/4 cup ketchup (no sugar added)
* 1/4 cup BBQ sauce (no sugar added)
* 2 tablespoons prepared mustard
1. Drain and rinse beans. Combine all ingredients in casserole dish.
Cover and bake at 350 degrees for 1.5 hours. Uncover and bake 30 min more.
Stir often or it will stick to the pan.
Basically I end up tossing together several kinds of beans (garbanzo, kidney, black beans), diced up tomato, diced onion, sf maple syrup
Am using this recipe for reference (and of course not following it...lol)
Stovetop baked beans
1 lb dry small white beans, such as cannellini or navy beans (or 3 15-ounce cans of white beans or mixed beans)
2 whole cloves
1 onion, peeled and halved lengthwise
2 garlic cloves, peeled and smashed
1 bay leaf
1 teaspoon salt
1/4 cup ketchup (SF)
1/4 cup molasses (sub SF Maple Syrup)
3 Tbsp apple cider vinegar
1 1/2 teaspoons dry mustard powder
1/4 teaspoon Tabasco sauce (or cayenne pepper if you don't have Tabasco)
1/4 teaspoon freshly ground black pepper
1 slice raw thick-cut bacon (can omit or use canadian bacon)
5 slices cooked thick-cut bacon, chopped (omit)
1/4 red onion, finely chopped
1 If you are using canned beans, put beans in a large pot and skip to step 4. Put dry beans in a large pot. Cover with water by 2 inches and refrigerate overnight. Alternatively, bring beans to a boil, remove from heat and let cool for an hour.
2 Drain the beans and rinse them. Add them to a large pot. Cover with 1 inch of water. Insert cloves into onion halves (so they can be easily found and discarded later), add to pot. Add garlic and bay leaf. Heat to a simmer and let cook for 1 to 2 hours, until beans are just tender. (Older beans will take longer to cook). Add boiling water to beans if they begin to look dry while cooking.
3 Remove onion, cloves, and bay leaf. Add 1 teaspoon of salt.
4 In a separate bowl, mix together the ketchup, molasses, vinegar, mustard powder, Tabasco sauce, and pepper. Add mixture to beans and stir to combine. Add one slice of raw bacon to the mix. Bring the beans to a simmer. Simmer over low heat for 30-40 minutes until thick. Remove bacon slice (if desired). Add more salt to taste.
Serve hot, topped with chopped red onions and cooked bacon.
ucchini with Chick Pea and Mushroom Stuffing
Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Yields: 8 servings
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin, or to taste
1 (15.5 ounce) can chick peas, drained and rinsed
1/2 lemon, juiced
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste
1. Preheat oven to 350 degrees F. Grease a shallow baking dish.
2. Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
3. Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chick peas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
4. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.
Turkey Sausage with Pear Stuffing
prep 20 min cook time 45min
3 tsp extra virgin olive oil, plus extra for baking dish
3/4 pound whole grain bread, cut into cubes (4 cups)
1 pound sweet italian style turkey sausage
1/2 cup low sodium chicken broth
4 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1 bosc pear, coarsely chopped (bartlett or anjou can be used)
1 tbsp chopped fresh sage
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper
Heat oven to 350F. Lightly oil a 9 by 13in baking dish. Place bread cubes in a large bowl.
Remove sausage from the casings and break into 1/2 inch pieces. Heat 1 tsp of oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3 minutes. Transfer to the bowl with the bread cubes.
Return the skillet to the heat. Add 2 tbsp of the broth and, using a wooden spoon, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 tsp oil, celery, and onion; cook until softened, about 6 minutes. Add pear and sage; cook 2 minutes more.
Transfer vegetable mixture to the bowl with the bread and sausage. Add egg and stir to combine. Add remaining broth, parsley, salt, and pepper; mix well. Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.
Makes 12 cups
per 1/2 cup serving: 80 calories, 2g fat, 0.5g sat fat, 6g protein, 10g carb, 2g fiber, 125mg sodium.
**Can be made one day in advance; store in covered container in refrigerator. Reheat, covered, in a microwave or 325F oven before serving.
Baked Jicama Fries
2 cups jicama
3 tbsp olive oil
chili powder, as much as you want for spiciness (i used 2 tbsp)
1 tbsp cumin
1 tsp white pepper
Preheat oven to 425 degrees.
Slice the jicama as thin as possible. mix oil, chili powder, cumin and white
pepper in a large mixing bowl. add jicama and toss until jicama is covered.
Place the jicama on a baking sheet in one layer. Bake in oven until browned at the edges. Remove from oven. Using a paper towel dab off any excess oil
(don't dab too hard or you'll also remove all the spices). Let cool and set about 15 minutes.
serves 2 (the Jicama shrinks considerably in cooking)
Nutritional Information: 266 cals; 22 g fat; 18 g carbs; 10 g fiber; 2.5 g protein
Oven Fried Sweet Potatoes
4 medium sweet potatoes
1 tablespoon canola oil
1/2 teaspoon coarse black pepper
1/4 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 to 3 cloves of garlic, minced
Cut the potatoes into thin wedges. Pile them in a bowl and cover them with cold water. Let rest 15 minutes.
Preheat oven to 425 degrees F. Coat a baking sheet with vegetable spray. Set aside.
Drain the potatoes and dry them with paper towels. Press the potatoes with paper towels to remove all water.
Transfer the potatoes to a large bowl. Sprinkle the potatoes with oil, tossing the potatoes to disburse it. Then sprinkle with pepper, salt, paprika and cayenne pepper. Bake the potatoes at 375 degrees F for 20 minutes. Turn over the potatoes. Sprinkle
potatoes with garlic and continue cooking for another 15 to 20 minutes or until crisp and brown. Serve immediately.
16 ounce bag radishes, washed, dried and trimmed (prewashed packaged radishes are okay)
1 small onion, diced (2.5 ounces)
2 tablespoons butter
1 tbs canola oil, or olive oil
Salt and pepper, to taste
Quarter the smaller radishes and cut any larger ones into eighths. Heat the butter and oil in a medium skillet; add the radishes and onions Cover pan and turn heat to low. Let cook for 5-10 minutes. Uncover, turn heat to medium and cook until nicely browned, stirring occasionally. Season with salt and pepper.
Makes 4 servings
If you can get past the pink color, these taste amazingly like fried potatoes. The covered cooking helps to soften them a bit before the browning stage. I covered mine for 5 minutes and they still had a little crunch so 10 minutes might be better. Although they tasted a lot like potatoes, the addition of a couple slices of canadian bacon at the very end of cooking gives it an even better flavor.
Roasted Sweet Potatoes with Pesto
(Makes two or three servings, but could easily be doubled. Recipe created by Kalyn.)
2 sweet potatoes
1 T olive oil, plus a bit more for pan
salt/fresh ground pepper to taste
1 T basil pesto
Preheat oven to 425 F. Peel sweet potatoes and cut into pieces about one inch square. Toss with olive oil and salt and pepper. (I used the barest pinch of salt and only a bit of pepper.) Mist small roasting dish with olive oil. (If you don't have a mister, put a tiny bit of olive oil on a paper towel and use it to wipe the dish.) Put sweet potatoes in dish in a single layer and roast 25-30 minutes, until soft and slightly browned. (I used a convection oven so the time might be slightly longer in a regular oven.)
When sweet potatoes are done, remove from oven and toss with pesto. Serve immediately. (This does not reheat particularly well, so make as much as you will eat at that meal.)
Sauteed Radishes with Vinegar and Herbs
(Makes two servings)
1 bunch red radishes, ends cut off and cut lenghthwise into fourths
1 T olive oil (or less if you use a non-stick pan)
2 tsp. golden balsamic vinegar (or your favorite light-colored vinegar)
salt and fresh ground black pepper to taste
1-2 T chopped fresh parsley, chives, or cilantro
Heat olive oil in medium-sized pan over medium-high heat, then add radishes, vinegar, and a generous amount of salt and fresh ground pepper. Saute radishes, stirring often, until radishes begin to slightly brown or blister and are slightly softened, about 5-7 minutes. They should be tender but still slightly crisp when done.
Remove to serving plate and sprinkle with shopped herbs of your choice. Serve immediately.
mediterranean Chickpea Latkes
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
2 garlic cloves
1 tablespoon fresh rosemary
3 large eggs
6 tablespoons water
2 tablespoons extra-virgin olive oil
3 tablespoons ww flour
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon baking powder
6 tablespoons (or more) olive oil
Pomegranate seeds (optional)
Blend garbanzo beans, garlic, and rosemary in processor to coarse paste. Add eggs, 6 tablespoons water and extra-virgin olive oil; blend until smooth. Add flour, cumin, salt, pepper, and baking powder and blend. Pour batter into bowl.
Heat 6 tablespoons oil in heavy large skillet over medium-high heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into hot oil. Cook until golden, about 1 minute per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more oil to skillet as necessary and allow to get hot before adding more batter. Transfer latkes to plates. Sprinkle with pomegranate seeds, if desired, and serve. Good with a mint yogurt sauce.
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
Kierae - happily maintaining since 1/2009
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