• 09Sep

    My sister-in-law doesn’t like baked potatoes, but she loves my oven fries. I don’t have the heart to tell her these are simply baked potatoes cut in the shape of fries.

    Our preference is red potatoes, but fries can be made with white potatoes. Of course.

    Ingredients:

    1 red potato per person
    1/2 Tbsp olive oil per potato
    Seasonings of your choice

    Directions:

    1. Preheat oven to 385 degrees. Wash potatoes and cut out any bad spots.

    2. Slice potatoes into french fry lengths, leaving skins on. Place on a cookie sheet.

    3. Drizzle olive oil over fries. Sitr fries with metal spatula to distribute oil evenly.

    4. Sprinkle fries with your favorite seasonings (I like a combination of garlic salt, Mrs. Dash and smoke-flavored paprika).

    5. Stir fry lengths with spatula to evenly distribute seasonings.

    6. Pop cookie sheet into pre-heated oven and set timer for 15 minutes. Bake for 30-40 minutes (depending on how crisp you like your fries), stirring every 15 minutes to keep them from sticking.

    Filed under: Oven Fries, Sides
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  • 11Dec

    My friend and co-worker, Lizzi, brought this dish for a potluck lunch at work – a recipe that’s been in her family for quite some time. “I tried to think of something you could eat with your braces,” she said. Turns out, I wasn’t the only one who asked for the recipe.

    Lizzi says you can cook your own squash or use frozen (if you use the frozen, be sure to defrost and pre-cook, if needed). I baked my own squash, used whole wheat flour and substituted Earth Balance buttery spread for the butter.

    Traditionally served on the Jewish Sabbath, kugel is a baked pudding that’s generally considered a side dish … although with just a hint of sweetness and holiday spiciness, this version would be equally delicious as dessert.

    Ingredients:

    2-3 lb butternut squash (about 3-4 cups cooked, mashed)
    1/2 cup Earth Balance buttery spread (1 stick)
    1/2 cup sugar
    1/2 cup whole wheat pastry flour
    Pinch of cinnamon
    Pinch of nutmeg
    3 eggs
    1/2 cup milk

    Directions:

    1. Cut squash in half lengthwise; spray cut side with olive oil and place face down on foil-lined baking sheet. Bake at 400 degrees for 40-50 minutes, until tender. Scoop out and refrigerate until ready to use (I usually bake more than one squash at a time; then it’s ready for use in other recipes, such as my favorite butternut squash soup).

    3. When ready to make the kugel, preheat oven to 350 degrees; lightly spray a 9×13″ baking dish with olive oil spray.

    4. Mash cooked squash with buttery spread.

    5. Stir in sugar, flour and spices.

    6. Beat eggs in a small bowl with a fork; stir in milk. Add to squash mixture.

    7. Pour into prepared 9×13″ baking dish. Lightly sprinkle with additional cinnamon.

    8. Bake one hour.

    Best when served warm – makes enough for 10-12 people.

  • 20Mar

    I know, I know – who eats Brussels sprouts any more? And where did they get their name?

    Well, that should be obvious. From Brussels, Belgium, of course. It’s a cruciferous vegetable from the same family as cabbage and broccoli. According to Wikipedia, Brussels sprouts are also known as Rotten Barbie Cabbages. Who knew?

    At any rate, we really like this oven-roasted recipe, and it’s easy to put together. I roasted a chicken yesterday and popped the sprouts into the oven during the last several minutes.

    Ingredients:

    1 1/2 lbs Brussels sprouts
    2 Tbsp olive oil
    Sea salt

    Directions:

    1. Preheat oven to 375 degrees. Wash sprouts; cut off stem ends and remove any speckled outer leaves. (You can cut larger sprouts in half, if preferred.)

    2. Place in heavy saucepan with 2″ of water. Bring to boil; reduce heat and simmer sprouts for 6-7 minutes.

    2. Place partially steamed sprouts on a foil-lined baking pan.

    3. Drizzle with olive oil and sprinkle with salt (salt overrides the bitter taste). Toss to coat evenly.

    4. Roast in oven until tender crisp and outer leaves are beginning to brown – 20 minutes or so.

    5. Sprinkle with additional salt, if desired; serve immediately. Makes enough for 2-3 people.

  • 30Jan

    A great fall or winter dish – I love the apple/cinnamon aroma as it bakes. The original recipe calls for butter, and the cranberries are my addition. You can use fresh or dried cranberries. At first bite into the baked cinnamon-y apples, you’ll think this is a dessert instead of a vegetable dish.

    Ingredients:

    4 Tbsp Earth Balance Buttery Sticks
    1/4 cup real maple syrup
    1/4 cup cranberry or cranapple juice
    1 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp ginger
    1 large butternut squash
    3 Granny Smith apples
    1/2 cup cranberries
    Salt to taste

    Directions:

    1. Preheat oven to 400 degrees.

    2. Combine butter, maple syrup, juice and spices in heavy saucepan over medium heat.

    3. When butter has melted, turn heat down and let sauce simmer 5 minutes.

    4. Meanwhile, cut squash in half lengthwise. Remove seeds and peel. Slice in 3/4″ slices and layer in bottom of 9×12″ ungreased baking dish.

    5. Peel and core apples. Slice in thin slices and layer on top of squash in baking dish.

    6. Spead cranberries evenly over top of squash and apples; sprinkle lightly with salt.

    7. Pour maple sauce over top. Cover with aluminum foil and bake 30 minutes.

    8. Uncover and bake 10-15 minutes longer until squash is fork tender, basting every 5 minutes with maple sauce.

    Makes enough for a large crowd.

  • 09Jan

    A while back when sweet potato fries starting showing up on restaurant menus, I made my own version.

    (We’ve tried this recipe with both sweet potatoes and yams. Perhaps because of the brighter color, yams are our preference.)

    Ingredients

    2 medium-sized sweet potatoes or yams
    4 tsp olive oil
    Seasonings of your choice

    Directions

    1. Preheat oven to 385 degrees F.

    2. Peel the sweet potatoes or yams and cut into uniform fat French fry lengths. (If you cut some too thin, they darken quickly.)

    3. Mound fries on a 12×17″ baking sheet and drizzle with olive oil. Toss with a metal spatula to coat evenly with oil.

    4. Sprinkle fries with Mrs. Dash, garlic salt and paprika, to taste. Toss with spatula to distribute seasonings; spread fries in a single layer on baking sheet.

    5. Bake 20-30 minutes, depending on desired crispness. Halfway through, toss fries with metal spatula to keep them from sticking to the baking sheet.

    Sweet potato fries are great with a turkey burger or salmon. Serve warm – makes enough for 3-4 people.