Our Family's Favorite Fries

Sometimes Simple Is Oh Sooo Good

Sometimes, even a health obsessed mom gets a mean hankering for good old fashioned french fries. I mean, salad with your burger is great... but every now and then, the kids deserve a treat ( and I get to eat a few too, of course). I myself cannot do fast food. Past unpleasant experiences, and knowledge in general, have ruined the appeal, and I refuse to pay for what, in my humble opinion, tastes like salty cardboard. So... it was either, go buy a deep fryer, move closer to a chip wagon, or figure out how to have delicious fries at home. Turned  out... making the absolute best fries I ever ate was much, much simpler than I thought!

Our Family's Favorite Fries

• Serves: 4-6 as a side dish
• Prep Time: 10 minutes
• Total Time: 35 minutes

These are easy, cheaper than store-bought or from a restaurant, and healthier than any other method that I know of. You need a microwave, an oven and parchment paper to achieve the best results.

Ingredients

• 4/5 good sized potatoes (I like Russet)
• 1 tsp Salt
• Fresh Ground Pepper
• 1 tbsp Olive Oil
• 1 tbsp vegetable or canola oil
• 1/2 tsp Paprika
• 1 tsp garlic powder
• Fresh Ground Coarse Salt

Instructions

1. Pre-heat oven to 400 F on Bake
2.. Cut potatoes into 1/4 - 1/2 inch thick (depending on your preference) long cuts, I leave the skin on as I love the skin... very much.
3. Immediately after chopping, put them in very cold water. Then rinse thoroughly with more cold water until the starchiness in the water runs clear.
4. Toss potatoes in a bowl with all the other ingredients except the ground coarse salt, and mix very well.
5. Put on a very large piece of parchment paper on a microwavable plate and wrap it up and then flip it over so that the potatoes are in a wrapped ball.
6. Microwave on high power for 12-15 minutes, this will vary depending on thickness and microwave strength
7. Let sit for 5 minutes and then very carefully flip parchment paper ball full of potatoes over onto oven tray.
8. Spread potatoes out on tray to one layer, and put in the oven for 5-10 minutes
9. Flip oven switch over to broil on high for 3-5 minutes. BE CAREFUL. The oven is already hot and so the broiler will work quicker. You want the fries browned but not burned.
10. Top with coarse salt when the are out and allow for a few minutes before enjoying :)

This Is How They Look

Mmmmmmmmmmmmm

*****I borrowed this photo temporarily from joythebaker.com as my own camera will not work today, but these look an awful lot like mine. Joy however, has a very different method, which looks very tasty too!

Check out my full article at http://www.squidoo.com/eat-fries-at-homeguilt-free

Goodbye Conventional Store Brand Dip... 

& Hello Thinner Me!!

This is NOT some diet fad or anything, I just wanted to find a way to tell everyone of you, who may, like me, be trying to lose weight. Perhaps, like me, you are a dip fanatic, who really wants to dip potato chips, but you are 'being good' and eating your veggies. Unfortunately, the dips out there on the grocery store shelves are extremely fattening! You may as well just get the potato chips, and take it easy on the dip, when there are as many as 110 calories per Tablespoon in it!!!
When I came to terms with this evil reality, that my veggies only tasted good caked in thigh enlarger, I was crestfallen. I thought, why cant it be slimming to dip? Why, oh, why?? And then I got motivated. I remembered that yogurt actually promotes weight loss, and that it can be a substitute for sour cream. So I went in search of a lower calorie dip hoping to find yogurt as a main ingredient. Sadly, I found ingredients I could not pronounce (or remember for that matter). Then I thought, these dip makers are cruel! If it's not super fattening, its synthetic. Is that healthy? I think not. How tragically UNFAIR. And so the motivation overtook me, and I decided to make my own. I honestly expected to not like it. But WOW was I happily incorrect!!! I LOVE it!! And now, with no other changes to the daily efforts to battle the baby fat I have lost 5 lbs. Just by simply making my own dip. Imagine that. A healthy, yummy switch that's actually easier on my wallet too.
This is really all I have to say. No serious miracle, or gourmet masterpiece. Just an easy, inexpensive recipe, that helps keep your healthy choice healthy. So here it is. Enjoy :)

Lemon Dill Veggie Dip

Ingredients

• 2 Cups Plain Greek Yogurt (Greek Yogurt is best but the thickest you can find)
• 1/3 Cup Dried Dill Weed
• 2 Tbsp Lemon Juice
• 1 Tbsp Light Mayonaise
• 2 Tsp Black Pepper
• 1 Tbsp Garlic Powder
• 1/8 Tsp Salt
• 1/2 Tbsp Onion Powder

Instructions

1. Mix all together & serve with your favorite fresh veggies.
2. Eat & smile :)

See the rest of my article at http://www.squidoo.com/i-lost-5-lbs-just-switching-to-this-guilt-free-veggie-dip & Happy Dipping, eh?

Peanut Butter Chocolate Shortbread

Yes. You heard right. Shortbread made with peanut butter & chocolate, and incidentally without any milk or eggs.

During the holidays or for any occasion, my melt in your mouth shortbread is one of my most prized recipes. I am quite proud of the result and hope you will be too.

You can dress it up a number of ways. For the holidays we do these up like gingerbread men with a simple glaze for our son, because he isn't a fan of gingerbread or sugar cookies. Often, I drizzle chocolate topping over the cookies in little zig-zags with a fork, or just dust with a little icing sugar for presentation sake. But honestly, these are great on their own. The texture is a little more hearty than a standard shortbread and it looks a little prettier too with the flecks of chocolate all throughout.

• Serves: Makes about three dozen cookies.
• Prep Time: 15-20 minutes
• Total Time: 3 batches = 2 hours

Ingredients

• 11/8 cup unsalted butter softened
• 2/3 cup creamy unsweetened organic peanut butter
• 2/3 cup dark (or golden) brown sugar packed
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup very finely chopped peanuts or any nut (hazelnuts work very well)
• 1/4 cup rolled oats
• 1/2 cup dark chocolate chips
• pinch of cinnamon
• pinch of salt

Instructions

1. Pre-heat oven to 325°.
2. Combine the butter, peanut butter, and brown sugar and vanilla in a large mixing bowl and beat until mixture is smooth.
3. In a separate bowl combine the flour, salt, cinnamon and cornstarch and stir to ensure even distribution.
4. Process the chocolate chips in a food processor until shredded to approximately the same size as nuts. Then add the nuts and oats to the processor and blend just until mixed well.
5. Combine all the ingredients in the large mixing bowl and blend until crumbly and evenly mixed.
6. Add warm water one teaspoon at a time (adding not likely more than 5 teaspoons), stirring manually only, just until crumbly mix holds together.
7. Roll out on wax papered surface to about 1/4-inch thickness and cut with cookie cutters (no small parts shapes) and place on a parchment paper lined baking sheet or baking sheet lined with a silicone mat.
8. Bake for 20 to 25 minutes, or until cookies are set and bottoms just begin to golden... if they 'brown' the flavour is ruined. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.

Simple Glaze - Combine 1 cup icing sugar, 2 tbsp. light corn syrup, 1 tsp vanilla and 2 tbsp. milk, and (optional) a few drops of food coloring. Whip and use.

Chocolate Topping Melt 1 cup chocolate chips with 2 teaspoons of shortening. Do this in a stainless steel bowl over a pot of boiling water.

*******Warning: May be addictive all on their own and contribute to excessive coffee, tea or milk consumption as well because they compliment so very nicely. M-m-m-m-mmmmmmm********

For the full article I wrote on my yummy recipe see

 http://www.squidoo.com/peanut-butter-chocolate-shortbread-cookies-rolled-cut-holiday-anytime-quick-easy

Curry Corn Pound Cake

Tired Of The Typical?

I made this pound cake for my son at age 18 months, because he seemed so fond of curry, and I thought I'd try to incorporate it into something with a different texture. He has always had very particular preferences, and I am always trying to get him to broaden his tastes. I thought I might have been losing my mind at the time, or having a crazy craving (my husband said, 'you aren't pregnant again are you?') but I did it anyway and the result was just delicious. I usually do it with a cream cheese frosting, but it is lovely on it's own as well. I have also made this with dark chocolate chips. Sound a tad nuts, I know, but was soo delish!!
This recipe is fairly quick and easy, and is actually pretty healthy with out the cream cheese or chocolate! Hmmm... maybe, it would be nice with the cream cheese frosting and the chocolate chips?? I'll try that next time and send an update :)

Curry Corn Pound Cake Recipe

 

• Serves: 8 (makes 1 9 1/2 x 5 1/2- inch loaf)
• Prep Time: 15 minutes
• Total Time: 45 minutes

This recipe doubles nicely if you are partial to making two at a time.

Ingredients

• 21/2 cups of corn kernels fresh or if frozen out to thaw (If using canned corn
• (If using canned corn drain thoroughly)
• 1/2 cup butter softened
• 1/2 cup brown sugar
• 1 egg beaten
• 3 teaspoons apple juice (or if using canned corn omit juice and use run off)
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon curry powder
• 1/4 teaspoon sweet basil
• 1/4 teaspoon cinnamon
• *optional 1/2 cup dark chocolate chips or 1/3 cup dried shredded coconut

Instructions

1. Cream softened butter with sugar in a large mixing bowl and add egg and (apple or canned corn) juice. Mix well
2. In a separate bowl combine all dry ingredients and spices, ensure zero clumps.
3. Blend corn in a processor as best as you can. See picture.
4. Combine all ingredients in the large bowl. Don't over-mix, just until everything is wet.
5. If adding options just stir them in enough to distribute evenly.
6. Pour mixture into your greased pan (or save the calories and line with parchment paper)
7. Bake at 350F in a preheated oven for 30 minutes, or until inserted toothpick comes out clean.
8. If icing cake (see 'Easy Thanks Mom Cream Cheese Frosting' recipe), wait for it to cool first then refrigerate after.

Easy 'Thanks Mom' Cream Cheese Frosting

• Serves: Plenty for one 9.5 x 5.5 cake
• Total Time: 10 minutes

Also doubles nicely, but expect to possibly need more confectioners (icing) sugar. I use this on my zuchini bread, on carrot cake, you can add 1/3 cup of peanut butter for a chocolate (or banana) cake!! You can omit either, or both the extract, or try, rum or maple if you prefer. This cream cheese frosting is the perfect way to top many, many, treats!!!

Ingredients

• 1 (8 ounce) package cream cheese softened
• 1/4 cup butter softened
• 1 cup or more sifted confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

In a medium bowl, cream together the cream cheese and butter. Mix in the vanilla & almond, then gradually stir in the confectioners' sugar to desired consistency. Store in the refrigerator after use.


Hope you enjoy this and that the spice adds some variety to your life!!!!

Who Can Bake & Cook?

In My Opinion, Anyone Can.

 

Just a quick note on how I feel about naysayers in the kitchen.

Culinary Art. It is called this because anyone can cook. Now I sound like Gusteau from Ratatouille, I just realized, but it is none the less true. 

In recent years, our kitchens have burst into a larger than life industry. The Food Network, with all kinds of reality cooking competitions as well as the old more traditional set of a straightforward cooking show, has really changed the general public's food perception. Don't get me wrong, I LOVE the channel, the shows, and the free magazines I get from grocery stores and the liquor store and such. I love the awareness in general as I feel people should delight in food and not just eat it for sustenance; man cannot live on bread alone!  However, there is a down side to all this. Suddenly everyone with cable is a 'foodie'. Again, I am a 'foodie' too I guess (though I never use the term), so don't feel judged, it's just that with everyone walking around as self professed experts, it could be a little daunting to a novice in the kitchen. Fear of failure is the last thing a person in the kitchen should be concerned about. As I mentioned, it is called an art. Art appreciation is subjective. Cook to your own taste, and if you don't like it, fine. Personally I'd still offer it to my husband to see if I can spare the waste, but throw it out if you really want to, and then try again. Or perhaps you can still work with what you have and make something else! The point is, If you like it, it is good. I really believe that this is true. And 99% the time when I am inspired to combine flavors that I think in my head will taste great, but I also think an 'expert' might *gfaw* at me for even suggesting... the result waters my mouth and everyone who tries it. 

Realistically, everything probably sounded peculiar once, right? Once upon a time someone looked at a shaft of wheat, and thought hey, maybe I will get that inner bit out of the casing and grind it up and then I will take this white stuff from the cows teet and this thing from the chicken coop, and some of that stuff from the beehive and I will bake it up. I wouldn't be surprised if that kind of thing got some people shunned from the table... until of course the bread product was tasted.

So go ahead. surely the idea you were thinking of didn't sound that bizarre. :) 

Would I Like A Dessert Drink?

I don't know......I am going to have to think about that one. 

Would I like a shoulder rub, a vacation, a million dollars, a maid? 

Cold Maple Creme Latte

1. Serves: 4 (multiply as needed)

• Prep Time: 30 minutes
• Total Time: 35 minutes

There is just enough maple in this to make an impression. SOOOO yummy!! Plus, a little coffee never hurt a party!!


Serve in a lowball or half pint glass.

Ingredients

• 2 oz. Vodka
• 1 oz. Kahlua
• 1 tsp. Maple Syrup
• 1 oz. Scotch
• 4 oz. Milk
• 6 oz. Cold Coffee
• Whip cream & Cocoa to garnish

Instructions

1. Brew the coffee and put in a shallow dish so it cools fast in the fridge. 20 minutes is plenty of time.
2. Combine all ingredients and shake over ice and strain.
3. Top with small amount of whip cream to mimmick frothed milk and throw on a dash of cocoa.


Can substitute 1 tsp of pure vanilla extract for maple iss maple isn't your thing.
Also try substituting 2 scoops of vanilla ice cream for milk and it's now called a Maple Creme Latte Chiller