Family Favorite Side Dish: Sweet Potato Fries
February 09, 2010
My kids love sweet potatoes and they are always a home-run side dish to serve at my house. One of our favorite burger restaurants in Birmingham, Baja Burger, makes great sweet potato fries. I replicated the recipe making them thicker but also lower in fat (and no fried okra, unfortunately). Try this recipe as it’s so simple and a true family favorite.
Sweet Potato Fries
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
3 large sweet potatoes (about 11/2 lb.), peeled and cut into 2-inch slices
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Preparation
1. Spray an aluminum foil-lined jelly-roll pan with cooking spray. Preheat oven to 425F.
2. Combine sweet potatoes, olive oil, salt and pepper in a freezer bag or large bowl, tossing to coat. Place in a single layer in pan.
3. Bake at 425F for 20 minutes or until crisp, stirring every 10 minutes. Increase heat to 450F and cook 10 minutes more.
2. Combine sweet potatoes, olive oil, salt and pepper in a freezer bag or large bowl, tossing to coat. Place in a single layer in pan.
3. Bake at 425F for 20 minutes or until crisp, stirring every 10 minutes. Increase heat to 450F and cook 10 minutes more.
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Healthy Thanksgiving or Christmas Side Dish: Marinated Broccoli and Cauliflower
November 22, 2009
Yesterday I was a presenter in Wetumpka, Alabama at “Gathering at the River”, a Cookbook Fair and Tasting. This was a fundraiser for Trinity Episcopal Church. I had a great time and met some fabulous, sweet people who loved my book, recipes and Ingredients, Inc. t-shirts. We talked a lot about Thanksgiving, and a few asked me for some low-fat, healthy Thanksgiving and Christmas side dish ideas. This recipe for Marinated Broccoli and Cauliflower is a great one and is so easy to prepare. Thanks to everyone who attended! Hope you like this recipe.
Marinated Broccoli and Cauliflower
Prep:
15 minutes
Cook:
5 minutes
Yield:
6 servings
Ingredients
1 large head cauliflower, cut into small florets
1 large head broccoli, cut into small florets
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 teaspoon freshly ground pepper
1 large head broccoli, cut into small florets
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 teaspoon freshly ground pepper
Preparation
1. Bring a medium pot of water to a boil. Working in batches, blanch cauliflower and broccoli until just tender, about 5 minutes. Drain and transfer to a bowl.
2. Whisk together vinegar and remaining ingredients. Pour over cauliflower mixture, tossing well. Cover and refrigerate overnight to up to 1 day. Serve chilled or at room temperature.
2. Whisk together vinegar and remaining ingredients. Pour over cauliflower mixture, tossing well. Cover and refrigerate overnight to up to 1 day. Serve chilled or at room temperature.
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Summer Side Dish: Grilled Beer-Basil Corn
June 21, 2009
Grilling corn is so easy, and it’s so versatile to prepare. I was out at the farmer’s market this weekend and thought I would try my hand at a simple ingredient combination to flavor the corn: using light beer and basil. It came out great! Feel free to add sea salt, pepper or your favorite herbs. It’s wonderful this time of year.
Beer-Basil Corn
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 to 6 servings
Ingredients
4 ears fresh corn, removing husks and silks
1 (12-ounce) bottle light beer (I like Modelo)
1/2 cup finely chopped fresh basil
1 (12-ounce) bottle light beer (I like Modelo)
1/2 cup finely chopped fresh basil
Preparation
1. Place corn in a large dish and pour beer over to cover. Sprinkle with basil, turning well. Let stand 15 minutes or soak overnight, if desired.
2. Drain and place on grill, covered with grill lid, over medium-high heat (350°to 400°) 5 to 10 minutes or until golden brown, turning occasionally.
2. Drain and place on grill, covered with grill lid, over medium-high heat (350°to 400°) 5 to 10 minutes or until golden brown, turning occasionally.
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Perfect Thanksgiving Side Dish-Simple Roasted Asparagus
November 21, 2008
Whether I am having Thanksgiving dinner or just a weeknight meal, I like to prepare asparagus by simply roasting it in the oven. It comes out crisp-tender, and the flavors intensify perfectly. Be sure to cover the baking pan with aluminum foil, spray it with cooking spray and cleanup just got to be even easier. If you don’t like pine nuts or have guests who are allergic to nuts, just substitute almonds or pecans or eliminate them from the recipe. To me less is more with asparagus, but feel free to top this recipe with a squeeze of lemon or lime juice or even crumbled feta or goat cheese.
Simple Roasted Asparagus with Pine Nuts
Asparagus is full of vitamins such as Folic Acid, Vitamin C and Potassium, so enjoy.
Prep: 10 minutes
Cook: 10 minutes
Yield: 8 to 10 servings
Ingredients
3 pounds fresh asparagus
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pine nuts, toasted
Preparation
1. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
1. Bake at 350° for 10 minutes or to desired degree of tenderness, tossing gently half-way through cooking time. Transfer asparagus to a serving dish; sprinkle with pine nuts.
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