Have you ever tried making your own french fries? I am pretty partial to McDonalds french fries, but if these fries taste as good as they look I may change my mind! For the step by step recipe visit traceysculinaryadventures.blogspot.com
San Francisco Garlic Fries
nonstick cooking spray
2 1/4 lb russet potatoes, cut lengthwise into batons (see pics)
3 tablespoons vegetable oil, divided
kosher salt and freshly ground pepper
4 garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
To cut the fries – cut a small section off one side of the potato so you have a flat surface to begin your cutting. With that flat side down, slice the potato into 1/4 to 1/3-inch wedges, then stack the wedges and slice into 1/4 to 1/3-inch batons. (for a how to photo click here)
Preheat oven to 450 F. Spray two large, rimmed baking sheets with nonstick cooking spray.
Combine the potatoes with 2 1/2 tablespoons of the oil in a large bowl and toss to coat. Season with salt and pepper. Divide the potatoes between the two baking sheets and spread in a single layer.
Bake for 30 minutes, or until the fries are tender and browned (no need to flip or toss them while they’re in the oven but I did rotate the baking sheets a few times). Increase the oven temperature to 500 F and continue cooking until the fries are dark brown in spots, another 5 minutes or so.
Meanwhile, whisk the remaining 1/2 tablespoon of oil with the garlic and parsley in a large bowl. Add the hot fries and toss to coat. Season to taste with salt and pepper before serving.
There is nothing like beautiful food photography to motivate a healthy lifestyle. I LOVE this photo of pretty fruits and veggies displayed on a wooden cutting board. It looks like the perfect evening snack (with a glass of white wine
Photo is via tumblr. I love tumblr, but can never trace photos back to their original source. If anyone knows, feel free to post. I’d love to give this fantastic photographer some credit!
P.S. avocados and jalapeño peppers are FRUITS (not veggies)!
my mom used to make spinach dip in huge bread bowls and we would all be in a hurry to stuff as much as possible into our mouths before it was gone!
i’ve been looking for a healthier recipe and this one uses fresh spinach and yogurt. (i may have to add some water chesnuts too- i LOVE them in my spinach dip!)
1 6-ounce bag baby spinach
2 plump garlic cloves, halved, green shoots removed
Salt, preferably kosher salt, to taste
1 tablespoon freshly squeezed lemon juice (more to taste)
2 tablespoons chopped fresh dill
1/2 cup finely chopped parsley
2 tablespoons chopped fresh mint, or 1 teaspoon dried mint
2 to 3 tablespoons extra virgin olive oil
2 cups thickened yogurt or thick Greek style yogurt
1 bunch scallions, chopped (optional)
1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.
2. Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.
3. In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.
Yield: About 2 cups
Advance preparation: You can blanch the spinach up to three days ahead of preparing the dish. The dip will keep for a few days in the refrigerator, but it will become more pungent and the colors of the spinach and herbs will darken.
Spring Crudité & Buttermilk-Pepper Dip
Some pretty and yummy veggie ideas:
Endive. Pale green or purple. Remove outer leaves and discard, then separate leaves
Celery. Wash well, then slice in half lengthwise. Cut into sections.
Yellow baby carrots. Scrub well, then slice lengthwise into thin strips.
Yellow bell pepper. Wash well, then cut in half, remove core, and cut into matchsticks.
Baby asparagus. Blanch in boiling water for two minutes, then drain and cool. Trim to desired length.
Mini cucumber. Wash well. Slice lengthwise and trim to desired length.
Buttermilk-Black Pepper Dip
Homemade mayonnaise, plenty of fresh black pepper and a splash of tangy buttermilk make this simple dip the perfect accompaniment to spring vegetables. It’s also an ideal base dip, should you choose to personalize it with blue cheese, fresh herbs, or your favorite add-in.
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Combine all ingredients in a medium sized bowl and whisk well.
Taste, and adjust salt and pepper accordingly.
recipe & photos via Simple Bites
Spicy Lemonade with Garden Fresh Mint
Lemons : 2
Fresh Mint sprigs : 2-3
Honey : 1 tsp or Sugar/Sugar Syrup to taste
Salt : A pinch
Black peppercorns : few to season
Cumin Powder : 1/4 Tsp
Squeeze the fresh juice from lemons into a bowl.
Add honey or sugar to taste & a pinch of salt.
Lightly toast few peppercorns in a skillet and toss them in.
One ingredient that will make that will bring all these flavors together is fresh roasted cumin powder.
Add a pinch & stir.
Add the lemon juice mix to water.
You can add it in a glass of warm water in the morning and chilled water at other times of the day.
Add Ice as you like it, alternatively to add some twist you can, crush few mint leaves in mortar & pestle,
and add it to the ice tray for lively green ice cubes.
Lemonade is ready by tossing ice cubes and a sprig of fresh mint straight from the pot, a perfect drink to start a rejuvenating day!
recipe and photo via My Creative Flavors
i never was a big fan until recently, but i really enjoy radishes. this is one of my FAVORITE snacks! my 2 year old loves munching on raw slices too. i just bought a few pounds and was looking for new recipes to try with them. this recipe is from Running with Tweezers:
4 slices good quality dense pumpernickel or rye bread
12 radishes – washed thoroughly and ends removed
4 tablespoons good quality unsalted butter – softened to room temperature
a pinch each salt and fresh ground black pepper
2 cups watercress, washed and dried thoroughly
juice of one large lemon
a drizzle (2 tsp or so) good quality extra virgin olive oil
- Working on a stable surface or cutting board, grate the radishes. Scoop all the bits up and place in a small bowl. Mix in the softened butter with the tines of a fork. Add a pinch of salt & pepper and set aside.
- In another small bowl, add the watercress, lemon juice and olive oil. Toss gently but thoroughly and set aside. You want this well coated but not at all soggy.
- In your toaster/ toaster oven / preheated oven on a sheet pan, toast the bread lightly. While still warm, divide the radish butter spread between the four slices of bread. Top with a small handful of the dressed watercress. Serve immediately.
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