Growing up I did not like beets. Lunchroom fights with what passed for vegetables usually included either beets or peas, flung from a spoon. They didn't know how to fix them at all! I learned this recipe from Carla Emery's Encyclopedia of Country Living. I had this one. It's been updated a bunch of times. Anyway, I'm thankful that she encouraged me to try beets. When we lived in Missouri, we had lots, and we used them well. Since then, we've grown them in every garden we've had, and currently being "garden-less," this is one of the things we miss the most! How times change!
Ingredients:
As many beets as you want to feed your family
Butter, melted
Green onions or chives, chopped
Garlic, minced
Salt
Method:
The key here is to make sure you leave about an inch of tops on the beets and not cut off the root.
Wash them up and get the dirt off.
Put them in a large enough pot that you can cover them with water by an inch or so. They cook long enough that the water reduces.
Bring them to a boil and then reduce heat to medium and continue to boil them for about an hour. It they are big ones, it'll take longer. Stick a sharp pointed knife in them after an hour and if there's no crunchy resistance, they're ready.
Drain the water and then cover the beets with cold water to cool them down a bit.
Now, cut the tops and roots off of each beet and slip the skins. They'll come right off.
Cut the beets into about 1/2" dice.
Melt enough butter in the bottom of the pot for the amount of beets you've cooked.
Add the onions or chives and garlic and saute for a bit.
Add the beets, toss them in the butter and onion and garlic and get them warmed back up.
Salt them to taste.
Voila! Best-ever beets!!
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Monday, September 30, 2013
Monday, September 16, 2013
Salmon Patties
These can be made with either leftover salmon, or just by using a cooked filet.
Ingredients:
1 pound salmon filet, cooked (I poach or bake)
1/3 cup green onions, sliced
3 cloves garlic, minced
2 teaspoons powdered ginger
4 eggs beaten
Salt to taste
Coconut oil for saute and frying
Method:
Flake the salmon.
In coconut oil, saute green onions until soft, add garlic and just warm it until it is fragrant.
Combine salmon, onions and garlic, ginger, eggs and salt, and 1 Tablespoon coconut oil.
Form into 1/4 cup patties and fry in coconut oil until crisp on both sides.
Drain on paper towels.
Ingredients:
1 pound salmon filet, cooked (I poach or bake)
1/3 cup green onions, sliced
3 cloves garlic, minced
2 teaspoons powdered ginger
4 eggs beaten
Salt to taste
Coconut oil for saute and frying
Method:
Flake the salmon.
In coconut oil, saute green onions until soft, add garlic and just warm it until it is fragrant.
Combine salmon, onions and garlic, ginger, eggs and salt, and 1 Tablespoon coconut oil.
Form into 1/4 cup patties and fry in coconut oil until crisp on both sides.
Drain on paper towels.
Thursday, September 5, 2013
Chili
Great on a fall or winter evening!
Ingredients:
2 pounds ground beef
2 onions, chopped
2 Tablespoons butter
12 cups already cooked kidney beans (About 3/4 of a batch)
2- 28 ounce jars tomato puree, or puree whole tomatoes in a food processor. (I use Bionaturae)
2 - 15 ounce cans tomatoes and chilis, pureed (I use Trader Joe's)
About 2 quarts chicken or beef broth
Herbs and Spices:
6 cloves of garlic, minced
2 teaspoons cumin powder
2 Tablespoons dried oregano
2 Tablespoons dried basil
Salt and pepper to taste
Method:
Brown the ground beef and add to a large stock pot.
Sautee the onions in butter until soft and add to the pot.
Add tomatoes, tomatoes and chilis, broth and kidney beans to the pot.
Bring to a boil, reduce heat and add the herbs and spices.
Simmer for about 45 minutes to blend flavors.
I serve this with cornbread.
Ingredients:
2 pounds ground beef
2 onions, chopped
2 Tablespoons butter
12 cups already cooked kidney beans (About 3/4 of a batch)
2- 28 ounce jars tomato puree, or puree whole tomatoes in a food processor. (I use Bionaturae)
2 - 15 ounce cans tomatoes and chilis, pureed (I use Trader Joe's)
About 2 quarts chicken or beef broth
Herbs and Spices:
6 cloves of garlic, minced
2 teaspoons cumin powder
2 Tablespoons dried oregano
2 Tablespoons dried basil
Salt and pepper to taste
Method:
Brown the ground beef and add to a large stock pot.
Sautee the onions in butter until soft and add to the pot.
Add tomatoes, tomatoes and chilis, broth and kidney beans to the pot.
Bring to a boil, reduce heat and add the herbs and spices.
Simmer for about 45 minutes to blend flavors.
I serve this with cornbread.
Chicken Soup
This is good for what ails you, for real.
Ingredients:
Meat from 1 range fed chicken EITHER baked or boiled
1 gallon Chicken broth from baked chicken carcass
OR
1 Gallon broth from a boiled chicken. (See instructions below)
Note: Your broth will be richer if you make it with a baked chicken carcass.
2 medium sweet onions in medium dice
4 carrots, coarsely chopped
1 head of garlic, minced
1/4 cup butter
2 teaspoons mild curry powder
Salt to taste
Pepper to taste
Method:
Two ways to cook the chicken and make broth:
Bake it, bone it and make chicken broth, reserving the meat.
OR
Put the chicken in a large stock pot, cover with water by 2-3 inches, add 2 Tablespoons vinegar and bring to a boil.
Skim the foam, reduce heat and simmer until the chicken is cooked through. About 1 1/2 hours.
Remove the chicken from the broth, bone it and reserve the meat.
Reserve 1 gallon of the broth for the soup and freeze the rest.
Okay, with whatever broth and chicken meat you are using, put them in a large stock pot and bring to a simmer.
Meanwhile, sautee the onions and carrots in butter and then add the garlic at the end to gently warm it.
Add the veggies to the soup pot and bring back to a simmer.
Add curry, salt and pepper.
Simmer for about 30 minutes to blend flavors.
Options:
Add cooked rice or noodles.
And if you're not sick, you might want to serve it with these biscuits. :-)
Ingredients:
Meat from 1 range fed chicken EITHER baked or boiled
1 gallon Chicken broth from baked chicken carcass
OR
1 Gallon broth from a boiled chicken. (See instructions below)
Note: Your broth will be richer if you make it with a baked chicken carcass.
2 medium sweet onions in medium dice
4 carrots, coarsely chopped
1 head of garlic, minced
1/4 cup butter
2 teaspoons mild curry powder
Salt to taste
Pepper to taste
Method:
Two ways to cook the chicken and make broth:
Bake it, bone it and make chicken broth, reserving the meat.
OR
Put the chicken in a large stock pot, cover with water by 2-3 inches, add 2 Tablespoons vinegar and bring to a boil.
Skim the foam, reduce heat and simmer until the chicken is cooked through. About 1 1/2 hours.
Remove the chicken from the broth, bone it and reserve the meat.
Reserve 1 gallon of the broth for the soup and freeze the rest.
Okay, with whatever broth and chicken meat you are using, put them in a large stock pot and bring to a simmer.
Meanwhile, sautee the onions and carrots in butter and then add the garlic at the end to gently warm it.
Add the veggies to the soup pot and bring back to a simmer.
Add curry, salt and pepper.
Simmer for about 30 minutes to blend flavors.
Options:
Add cooked rice or noodles.
And if you're not sick, you might want to serve it with these biscuits. :-)
Tuesday, September 3, 2013
Manicotti
This is a crowd pleaser and very easy to make. I usually triple the recipe for a group. Please note that the Manicotti shells are NOT cooked before you stuff them!
Ingredients:
1 package Manicotti Shells
Filling:
1 pound Ricotta Cheese
1/2 pound shredded Mozzarella cheese
2 eggs, beaten
1 Tablespoon fresh parsley, chopped
Sauce:
1 28 ounce can pureed tomatoes
Small handful of fresh basil leaves, chopped
2 cloves of garlic, minced
Method:
Mix the cheeses, eggs and parsley together well.
Combine the sauce ingredients and mix well.
Fill the Manicotti shells using a pastry bag with no tip in it (so easy!).
Coat the bottom of a 9x13 pan, or one that you favor that fits the number of shells you are using, with sauce and then put the Manicotti shells on top of the sauce.
Cover the Manicotti shell with the sauce.
Cover the pan with parchment paper and then foil and let sit all day or overnight in the fridge.
Bake at 350* for 1 1/2 hours or longer if they haven't sat long.
Ingredients:
1 package Manicotti Shells
Filling:
1 pound Ricotta Cheese
1/2 pound shredded Mozzarella cheese
2 eggs, beaten
1 Tablespoon fresh parsley, chopped
Sauce:
1 28 ounce can pureed tomatoes
Small handful of fresh basil leaves, chopped
2 cloves of garlic, minced
Method:
Mix the cheeses, eggs and parsley together well.
Combine the sauce ingredients and mix well.
Fill the Manicotti shells using a pastry bag with no tip in it (so easy!).
Coat the bottom of a 9x13 pan, or one that you favor that fits the number of shells you are using, with sauce and then put the Manicotti shells on top of the sauce.
Cover the Manicotti shell with the sauce.
Cover the pan with parchment paper and then foil and let sit all day or overnight in the fridge.
Bake at 350* for 1 1/2 hours or longer if they haven't sat long.
Stuffed Pork Roast
I don't serve pork very often, but when I do, this is what I make.
Ingredients:
5# pork loin roast, butterflied. (See how to do it here.)
Stuffing:
A handful of fresh basil leaves
1 apple, peeled, cored and chopped
2 heads of garlic, coarsley chopped
3 T Pinenuts
Method:
Using a small food processor/chopper, or a Magic Bullet, put all the prepared stuffing ingredients in and process into a paste.
On the inside surface of the butterflied roast, coat one side with the stuffing mixture, then close it and tie it with string.
Place roast on a rack in a roasting pan and bake at 325* for 30 minutes per pound, or until it reaches 170* internal temperature.
Let rest for 15 minutes before carving.
Ingredients:
5# pork loin roast, butterflied. (See how to do it here.)
Stuffing:
A handful of fresh basil leaves
1 apple, peeled, cored and chopped
2 heads of garlic, coarsley chopped
3 T Pinenuts
Method:
Using a small food processor/chopper, or a Magic Bullet, put all the prepared stuffing ingredients in and process into a paste.
On the inside surface of the butterflied roast, coat one side with the stuffing mixture, then close it and tie it with string.
Place roast on a rack in a roasting pan and bake at 325* for 30 minutes per pound, or until it reaches 170* internal temperature.
Let rest for 15 minutes before carving.
Saturday, August 31, 2013
Guacamole
Avocados are one of my favorites. Here's my recipe for a good guacamole.
Ingredients:
2 avocados
1 teaspoon lemon juice
1 1/4 teaspoon lime juice
2 Tablespoons finely sliced green onion
1 cloves garlic, minced or 1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon raw apple cider vinegar
2 Tablespoons water
Method:
Mash the avocados.
Add the rest of the ingredients and mix until well blended. I sometimes use my Magic Bullet. It makes a very smooth guacamole.
Leave a pit in the mix to help keep it from going brown.
Ingredients:
2 avocados
1 teaspoon lemon juice
1 1/4 teaspoon lime juice
2 Tablespoons finely sliced green onion
1 cloves garlic, minced or 1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon raw apple cider vinegar
2 Tablespoons water
Method:
Mash the avocados.
Add the rest of the ingredients and mix until well blended. I sometimes use my Magic Bullet. It makes a very smooth guacamole.
Leave a pit in the mix to help keep it from going brown.
Thursday, August 29, 2013
Alfredo Sauce
I use this for making Chicken Alfredo. Easy-Peasy.
Ingredients
8 oz. cream cheese
1/2 cup butter
3/4 cup cream or 1/2 and 1/2
2/3 cup freshly grated Romano or Parmesan cheese
5 cloves of garlic, minced
Melt cream cheese in in heavy-bottomed sauce pan.*
In another pan, melt the butter and add the garlic and warm it until fragrant.
Add butter and garlic to the cream cheese and stir to blend well.
Add the cream or 1/2 and 1/2 and mix well until blended.
Add the grated cheese last and stir until well blended and smooth and warmed through.
Don't boil!!
*The key here is to make sure the cream cheese is totally melted before you add the butter and garlic.
Ingredients
8 oz. cream cheese
1/2 cup butter
3/4 cup cream or 1/2 and 1/2
2/3 cup freshly grated Romano or Parmesan cheese
5 cloves of garlic, minced
Melt cream cheese in in heavy-bottomed sauce pan.*
In another pan, melt the butter and add the garlic and warm it until fragrant.
Add butter and garlic to the cream cheese and stir to blend well.
Add the cream or 1/2 and 1/2 and mix well until blended.
Add the grated cheese last and stir until well blended and smooth and warmed through.
Don't boil!!
*The key here is to make sure the cream cheese is totally melted before you add the butter and garlic.
Friday, August 16, 2013
Fermented Salsa
This has great flavor and is wonderful for your gut, as well. As a probiotic food, it adds good bacteria to your intestinal tract and helps battle gut flora imbalances. Using produce from your own garden or a local
organic farmer's market is ideal.
8 Roma tomatoes
1 large green pepper (if you like hot salsa, feel free to use hot peppers instead)
6 cloves of garlic, minced
1/2 cup chopped onion
1/4 cup lemon/lime juice
1/4 cup whey
2 teaspoons sea salt
Peel the tomatoes by dipping them in boiling water and slipping the skins off.
Dice the tomatoes.
Mix the tomatoes, onions and garlic together and put into a quart jar. Press down gently with a wooden meat hammer, or tap gently on a towel folded on the counter top to get the contents condensed in the jar. Fill only to within an inch of the top.
Add the salt to the top of the jar, then pour the whey and lemon/lime juice over the mixture.
If necessary, add enough filtered or well water to cover the tomato mixture.
Cover tightly with a canning lid and keep at room temperature for about 2 days before transferring to the fridge.
organic farmer's market is ideal.
8 Roma tomatoes
1 large green pepper (if you like hot salsa, feel free to use hot peppers instead)
6 cloves of garlic, minced
1/2 cup chopped onion
1/4 cup lemon/lime juice
1/4 cup whey
2 teaspoons sea salt
Peel the tomatoes by dipping them in boiling water and slipping the skins off.Dice the tomatoes.
Mix the tomatoes, onions and garlic together and put into a quart jar. Press down gently with a wooden meat hammer, or tap gently on a towel folded on the counter top to get the contents condensed in the jar. Fill only to within an inch of the top.
Add the salt to the top of the jar, then pour the whey and lemon/lime juice over the mixture.
If necessary, add enough filtered or well water to cover the tomato mixture.
Cover tightly with a canning lid and keep at room temperature for about 2 days before transferring to the fridge.
Thursday, August 15, 2013
Awesome Black Beans
I love black beans, and when I found the basis for this recipe, I was really happy. It's so easy and they are so good. They'll give Chipotle a run for their money!
5 cups organic black beans, soaked for 24 hours with 2 Tablespoons raw apple cider vinegar and enough water to cover by 3 inches.
1 medium sweet onion or 5-6 green oninons
Several cloves of garlic
A bunch of cilantro
Salt to taste
Drain beans and rinse well.
Put them in a stock pot and add enough water to cover them by about an inch.
Bring them to a boil and reduce heat to a simmer.
Meanwhile, chop up a sweet onion and saute it in butter until carmelized.
Or, if you have trouble with bulb onions, use 5 or 6 green onions, sliced up, and just throw them in the pot without cooking them first.
Mince the garlic and toss that in the pot, too.Chop the cilantro and add half of it to the pot.
Simmer the beans, etc. until the beans are tender and most of the water is absorbed. If they get too dry, add a little more water. When they are done cooking, you want the mix to be loose, but not watery.
At the end of the cooking, add the rest of the cilantro and salt to taste. Don't add the salt until the end of cooking, or the beans will be tough.
I serve these over rice with salsa, cheese, sour cream, etc.
Sunday, August 11, 2013
Two Takes on Mexican Red Rice
I serve this with Chicken Tortilla Casserole and Refried Beans.
First Take:
2 cups organic white basmati rice
1 Tablespoon coconut or olive oil
2 Tablespoons finely minced onion
1 Tablespoon finely minced garlic
3 1/4 cups water
1/4 cup tomato paste
Heat oil in medium saucepan and then add rice. Saute rice until it looks milky.
Take off the heat and toss in the onion and garlic and stir it all around for a couple of minutes. The heat of the rice and oil will cook the onion and garlic.
Mix the water and tomato paste until well blended, then add to the rice mix.
Bring to a boil, reduce heat and simmer for about 30 minutes or until the rice is tender.
Take Two:
2 cups organic white basmati rice
2 1/2 cups water
1 cup salsa (I use Baja Cafe Pico de Gallo or my own fermented salsa)
1 teaspoon sea salt
Bring all ingredients to a boil, reduce heat and simmer until the rice is tender, about 30 minutes.
First Take:
2 cups organic white basmati rice
1 Tablespoon coconut or olive oil
2 Tablespoons finely minced onion
1 Tablespoon finely minced garlic
3 1/4 cups water
1/4 cup tomato paste
Heat oil in medium saucepan and then add rice. Saute rice until it looks milky.
Take off the heat and toss in the onion and garlic and stir it all around for a couple of minutes. The heat of the rice and oil will cook the onion and garlic.
Mix the water and tomato paste until well blended, then add to the rice mix.
Bring to a boil, reduce heat and simmer for about 30 minutes or until the rice is tender.
Take Two:
2 cups organic white basmati rice
2 1/2 cups water
1 cup salsa (I use Baja Cafe Pico de Gallo or my own fermented salsa)
1 teaspoon sea salt
Bring all ingredients to a boil, reduce heat and simmer until the rice is tender, about 30 minutes.
Friday, August 9, 2013
DIY Sausage Seasoning
Trying to find a seasoning for my own sausage was a challenge. This is what I finally came up with. It can be used with pork, chicken or turkey.
Ingredients:
2 Tablespoons cumin
2 Tablespoons garlic powder
1/4 cup coriander
1 Tablespoon ground pepper
2 Tablespoons paprika
2 Tablespoons oregano
1 teaspoon fennel
1 teaspoon sea salt
Mix all together and store in a 4 ounce shaker bottle.
I use 1T per pound of meat.
Meat seasoned with this goes well in Minestrone soup, breakfast casseroles, etc.
Ingredients:
2 Tablespoons cumin
2 Tablespoons garlic powder
1/4 cup coriander
1 Tablespoon ground pepper
2 Tablespoons paprika
2 Tablespoons oregano
1 teaspoon fennel
1 teaspoon sea salt
Mix all together and store in a 4 ounce shaker bottle.
I use 1T per pound of meat.
Meat seasoned with this goes well in Minestrone soup, breakfast casseroles, etc.
Win's Zippy French Bread
This one goes by WinZippy bread in our family and circle of friends. My mom's name was Winifred, and when she gave this recipe to her best friend, Martha, it had the above title on the card. Without the benefit of seeing the title written out, her family thought of it as WinZippy, as opposed to Win's Zippy, and the new name was born. Martha made recipe cards for this and brought them to distribute at Mom's memorial service. A fun reminder of how much my mom loved people and feeding them in her home.
1 long loaf sourdough French bread, cut in half, long ways
1/2 lb. extra sharp cheddar cheese, grated
1/4 cup minced parsley
1 clove garlic, minced (I use more)
1/2 lb. butter, softened
Juice of 1/2 lemon
Salt and Pepper to taste
Mix all ingredients, except bread, until well blended.
Spread on bread loaf halves and let stand an hour or two.
Heat under broiler until bubbly and just turning brown.
Hint: Watch it! It can burn quickly! I know this from experience!
1 long loaf sourdough French bread, cut in half, long ways
1/2 lb. extra sharp cheddar cheese, grated
1/4 cup minced parsley
1 clove garlic, minced (I use more)
1/2 lb. butter, softened
Juice of 1/2 lemon
Salt and Pepper to taste
Mix all ingredients, except bread, until well blended.
Spread on bread loaf halves and let stand an hour or two.
Heat under broiler until bubbly and just turning brown.
Hint: Watch it! It can burn quickly! I know this from experience!
Thursday, August 1, 2013
Stuffed Baked Mushrooms
These are an old family favorite. I remember the adults having them for H'ordeuvres when I was a child, and they always said something like, "Oh, these are so awful. You wouldn't like them at all!" And they were right until I hit about 12. Then I loved them and have been making them for special occasions all my adult life!
What you need:
12 large mushrooms
3 Tablespoons butter, divided
2 Tablespoons finely chopped parsley
1 clove garlic, finely minced
2 Tablespoons pine nuts, chopped
1/2 cup coarse breadcrumbs (or rice cracker crumbs if gluten-free is desired)
Remove stems from mushrooms and mince finely.
Saute minced stems with garlic in 1 Tablespoon butter for 5 minutes.
Stir in remaining ingredients, except remaining butter.
Stuff mushroom caps.
Place a dot of butter on top of each.
Bake for 15 minutes at 350*
What you need:
12 large mushrooms
3 Tablespoons butter, divided
2 Tablespoons finely chopped parsley
1 clove garlic, finely minced
2 Tablespoons pine nuts, chopped
1/2 cup coarse breadcrumbs (or rice cracker crumbs if gluten-free is desired)
Remove stems from mushrooms and mince finely.
Saute minced stems with garlic in 1 Tablespoon butter for 5 minutes.
Stir in remaining ingredients, except remaining butter.
Stuff mushroom caps.
Place a dot of butter on top of each.
Bake for 15 minutes at 350*
Monday, July 8, 2013
Broccoli with Garlic and Butter
A family favorite. I never in my wildest dreams thought that broccoli would be the vegetable that every member of my family likes!
2 heads of broccoli
4 cloves of garlic, minced, or if you're short on time, garlic powder will work
3 Tablespoons of butter
Cut the broccoli into florettes
Trim and peel
Steam for 5 minutes or so, or for as long as you desire. I like mine a bit crisp rather than mushy.
At this point, the broccoli can be set aside and finished at mealtime.
Prepare the butter and garlic by melting the butter in a small skillet or saucepan over low heat.
Add the minced garlic (or garlic powder) and let simmer in the butter for 10 minutes or so.
Pour the butter over the broccoli and warm them together if you've prepared the broccoli earlier.
Roast Bottom or Top Round of Beef
Once again, my clay pot is my roasting tool of choice.
Beef top or bottom round roast, 3-4 pounds
2 medium onions, sliced
6 cloves of garlic, sliced
Salt and pepper
2 T chopped fresh rosemary
2 cups water, or combination of red wine and water
Soak the clay pot.
Put the onions in the bottom of the clay pot.
Rub the roast with salt and pepper. Place the roast on top of the onions.
Sprinkle with garlic and rosemary
Pour in the water/wine around the roast, not washing the spices and garlic off the meat.
Roast in a 350* oven for 2 1/2 hours.
Beef top or bottom round roast, 3-4 pounds
2 medium onions, sliced
6 cloves of garlic, sliced
Salt and pepper
2 T chopped fresh rosemary
2 cups water, or combination of red wine and water
Soak the clay pot.
Put the onions in the bottom of the clay pot.
Rub the roast with salt and pepper. Place the roast on top of the onions.
Sprinkle with garlic and rosemary
Pour in the water/wine around the roast, not washing the spices and garlic off the meat.
Roast in a 350* oven for 2 1/2 hours.
Saturday, July 6, 2013
Roasted Sweet Potatoes
I came across this idea a few years ago. It is awesome in the fall when there's some crispness to the air and the smell of woodsmoke is becoming common. Perfect for the shortening autumn days.
A note about sweet potatoes and yams......As I understand it, what we have here in the States in our grocery stores are sweet potatoes. They come in either light skin and white flesh or copper skin and orange flesh varieties and are relatively small in size. Yams, on the other hand, can range in size from regular potato size to 5 feet long. They have a black bark-like skin and come in different flesh colors. They are not common here.
That being said, I much prefer the white variety of sweet potato and use them exclusively.
Ingredients:
2 large white-flesh sweet potatoes, peeled and cubed
1 medium onion, cut in 1 inch dice, layers separated
4 cloves garlic, sliced or minced
1-2 Tablespoons fresh Rosemary, chopped
Salt & Pepper to taste
2 T or so of Olive or Coconut Oil
I use a glass baking dish lined with parchment paper, or sometimes my clay pot, for roasting this dish.
So, prepare your vessel of choice, add the potatoes, onions and garlic.
Toss with oil, salt and pepper and rosemary.
Bake at 375* for about an hour. Yum!!
A note about sweet potatoes and yams......As I understand it, what we have here in the States in our grocery stores are sweet potatoes. They come in either light skin and white flesh or copper skin and orange flesh varieties and are relatively small in size. Yams, on the other hand, can range in size from regular potato size to 5 feet long. They have a black bark-like skin and come in different flesh colors. They are not common here.
That being said, I much prefer the white variety of sweet potato and use them exclusively.
Ingredients:
2 large white-flesh sweet potatoes, peeled and cubed
1 medium onion, cut in 1 inch dice, layers separated
4 cloves garlic, sliced or minced
1-2 Tablespoons fresh Rosemary, chopped
Salt & Pepper to taste
2 T or so of Olive or Coconut Oil
I use a glass baking dish lined with parchment paper, or sometimes my clay pot, for roasting this dish.
So, prepare your vessel of choice, add the potatoes, onions and garlic.
Toss with oil, salt and pepper and rosemary.
Bake at 375* for about an hour. Yum!!
Oven Fries
The quality of the potatoes will make a huge difference in how these come out. I use Yukon Golds whenever I can get organics. Potatoes are one of the things I don't buy unless they are organically grown.
Ingredients:
However many potatoes you need to feed your family or guests.
Coconut Oil
Salt, Pepper, Garlic Granules
I scrub the potatoes, dry them well and then slice them into strips that are about 1/4-3/8" thick and an inch or so wide.
Prepare your glass baking dish by lining it with parchment paper, adding some coconut oil, just enough to coat the parchment paper well, add salt, pepper and garlic granules to your taste and then pile the potatoes in there. Mix them up, turning well to coat with coconut oil and spices. You want as close to a single layer as you can get. They crisp up best when they're not layered on top of each other.
Bake in a 400* oven for 90 minutes, turning about every half hour. You can bake longer or shorter based on how crispy you like them. My kids like them crunchy, my grandkids like them soft!
Ingredients:
However many potatoes you need to feed your family or guests.
Coconut Oil
Salt, Pepper, Garlic Granules
I scrub the potatoes, dry them well and then slice them into strips that are about 1/4-3/8" thick and an inch or so wide.
Prepare your glass baking dish by lining it with parchment paper, adding some coconut oil, just enough to coat the parchment paper well, add salt, pepper and garlic granules to your taste and then pile the potatoes in there. Mix them up, turning well to coat with coconut oil and spices. You want as close to a single layer as you can get. They crisp up best when they're not layered on top of each other.
Bake in a 400* oven for 90 minutes, turning about every half hour. You can bake longer or shorter based on how crispy you like them. My kids like them crunchy, my grandkids like them soft!
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