Homemade French Fries

 

Homemade French Fries loveyourplate.com

4 large Russet potatoes (about 2 pounds)

2-3 tablespoons of oil

Salt as per taste

Seasonings of your choice

Preheat oven and rinse the potatoes well.

Preheat your oven to 425°F (220°C). In fact, a higher temperature is necessary for attaining that external crispness. While the oven heats up, you can prepare your potatoes. Slice the potatoes to equal size, about 1/4 to 1/2 inch thick would be ideal. It is better to cut them in relatively small pieces to ensure equal browning on each entry.

Remove excess starch

Rinse the cut fries in cold water and let sit in the water for half an hour. This step gets rid of extra starch, which contributes to the fries becoming crispier.

After they are done soaking, remove them drain them, and then dry the fries with a kitchen towel. Removing as much moisture as possible is key to achieving crispiness.

Season it

Dump the dried potato strips in a large mixing bowl and drizzle 2-3 tablespoons of oil over them. Ensure that each fry is properly coated. The oil assists in the formation of outer crisp skin as the fries bake.

Season the fries by sprinkling regular salt and the seasonings of your desire over the fries after oiling them. This may be garlic powder or garlic salt, paprika, or black pepper, depending on the individual preference.Toss again to distribute the seasonings evenly.

Arrange the baking sheet

Line a large baking sheet with parchment paper. This stops sticking and makes cleanup easier. Distribute your seasoned fries on the sheet in a single layer, ensuring they don't overlap. If needed, use two baking sheets to avoid overcrowding.

Bake the potatoes

Thin-cut (1/4 inch) - 25-30 minutes, Medium-cut (3/8 inch) - 30-35 minutes, Thick-cut (1/2 inch) - 35-40 minutes

Place the baking sheet in the preheating oven. After about 15 minutes, pull out the sheet and, with a spatula, flip each fry. This will help in browning on all sides.

6. Check if it's done

Place the fries back into the oven for the next 10-15 minutes. Be careful with them in the last ten to fifteen minutes to avoid burning. They should be a nice deep golden brown color.

For additional crispy fries, raise the heat of the oven to 450°F/230°C during the last five minutes of the baking process.

Serve and enjoy

Once they're perfectly crispy, remove the fries from the oven. While they're still hot, you can sprinkle on additional salt or seasonings if desired.

15-min Garlic Butter Chicken

 Love this quick, healthy chicken recipe. Also use to put on salads, etc.

15-min Garlic Butter Chicken Alexa

2 T olive oil

1 t dried thyme

1 t garlic powder

1 t onion powder

1 t fine sea salt

¼ t ground black pepper

1 ½ lb boneless skinless chicken breasts (~4)

To a medium mixing bowl, add the olive oil, thyme, garlic, onion, salt and pepper. Mix together. Carefully butterfly the chicken breasts all the way through so you have even filets. Add chicken to the oil and spice blend and coat evenly. Heat a large nonstick skillet over medium-high heat. Once hot, add the seasoned chicken and let sear for 4 min without moving. Then flip over and sear for another 3 min (165F internally at thickest part). Transfer to a clean plate. Prep 5min, Cook 13min, Total 18 min

Lemon Pasta

Jeanine's take on Italian pasta al limone. Bright, fresh, and ready in 20 minutes, it's a delicious weeknight dinner.

Lemon Pasta love & lemons

8 ounces spaghetti

4 tablespoons unsalted butter, sliced into pats

2 tablespoons lemon zest, plus more for garnish

2 garlic cloves, minced

½ cup freshly grated Parmesan cheese, plus more for serving

1 tablespoon fresh lemon juice, plus more to taste

Sea salt and freshly ground black pepper

Chopped fresh parsley or basil leaves, for garnish

Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. In the final minutes of cooking, reserve 1 cup of the starchy pasta cooking water.

A few minutes before the pasta is ready, add the butter to a large skillet over medium heat. Heat the butter until it foams, then reduce the heat to low and add the lemon zest and garlic. Cook, stirring, for 1 to 2 minutes, or until fragrant. Remove from the heat if your pasta is still cooking.

When the pasta is al dente, use tongs to transfer it from the pot to the skillet with the butter mixture. Add ½ cup of the reserved pasta water and cook over low heat, tossing until a sauce forms and lightly coats the pasta. Add half the cheese and toss to incorporate. Add the lemon juice and remaining cheese and toss again, cooking until the sauce is smooth. If it becomes too thick or clumpy, add more pasta water as needed to loosen it. Season to taste with salt, pepper, and more lemon juice.

Garnish with more lemon zest and fresh parsley. Serve with more cheese.

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Serves 2

Greek Chopped Salad Bowls

So delicious!

Greek Chopped Salad Bowls
brown rice (opt)
lettuce
cucumbers
tomatoes
red onion, thinly sliced
feta cheese
artichokes
bell peppers (and/or roasted bell peppers)
avocado
kalamata olives, sliced in half length-wise

chickpeas (or see opt recipe below)

cooked sliced chicken (opt - I like to use leftover grilled)

Greek Dressing: (from Lexi)

1/4 c EV olive oil

2 T red wine vinegar

1/2 lemon juiced

1/2 t dried oregano

1/2 t fine sea salt

pinch black pepper

Quick Marinated Chickpeas: (also from lexi)

1 can chickpeas, rinsed and drained

1 T EV olive oil

1/2 t fine sea salt

1/4 t black pepper

1/2 t dried oregano

Whisk or shake dressing in a jar. Marinate chickpeas. Assemble salad (with brown rice as a filler on the bottom if desired). Each family member can put on toppings they choose. 

15-min Garlic Butter Chicken (Alexa)

2 T olive oil

1 t dried thyme

1 t garlic powder

1 t onion powder

1 t fine sea salt

¼ t ground black pepper

1 ½ lb boneless skinless chicken breasts (~4)

To a medium mixing bowl, add the olive oil, thyme, garlic, onion, salt and pepper. Mix together. Carefully butterfly the check breasts all the way through so you have even filets. Add chicken to the oil and spice blend and coat evenly. Heat a large nonstick skillet over medium-high heat. Once hot, add the seasoned chicken and let sear for 4 min without moving. Then flip over and sear for another 3 min (165F internally at thickest part). Transfer to a clean plate. Prep 5min, Cook 13min, Total 18 min

5 Minute Healthy Ranch Dressing

5 Minute Healthy Ranch Dressing Nicole Modic
Prep 5 min, Total 5 min  

1 Cup Greek Yogurt I recommend using full fat greek yogurt!
2 Teaspoons Worcestershire Sauce
½ Lemon juiced

1 Teaspoon Dried Dill

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

1 Teaspoon Dried Parsley

1 Teaspoon Kosher Salt

½ Teaspoon Ground Black Pepper

¼ Cup Water this is optional but can help to thin out the dressing if it's too thick

Add all of the ingredients (minus the water) to a blender. If you don't want to use a blender, you can add all of the ingredients to a large bowl and whisk them together by hand. Blend until all of the ingredients are combined and the ranch dressing is smooth and creamy! If the dressing is too thick, add in the water and re-blend until your desire consistency is reached. Once the ranch dressing is done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.

Easy Tomato Cucumber Salad

 So good. My friend Katie always adds avocado to this recipe so I did too.

(Picture from their site)

Easy Tomato Cucumber Salad adapted from Eatwell101

5 large tomatoes (tomatoes on the vine are best), quartered

1 English cucumber, peeled and sliced

1-2 avocados, chopped 

1/2 large red onion, sliced

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

1 pinch kosher salt + 1 pinch black pepper

For the vinaigrette dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

1 teaspoon kosher salt + 1 pinch freshly ground black pepper

1 garlic cloves, minced

1 teaspoon dried oregano

In a large bowl, combine all ingredients for the salad: tomato, cucumber, red onion, parsley, and cilantro. Sprinkle with salt and pepper and toss to combine. To prepare the dressing, throw all of the dressing ingredients (olive oil, vinegar, garlic, salt, pepper, oregano, honey) into a small bowl or a mason jar and whisk together vigorously until well blended. Pour the dressing over the veggies and toss gently. Cover the bowl with plastic and let sit at room temperature until ready to serve, for 1 to 3 hours. This will allow the flavors to meld together. Serve the tomato-cucumber salad when you’re ready, enjoy! 

Yield: 4 servings, Prep time: 10 minutes

Healthy Potato Salad with Egg

(Picture from their site)

Healthy Potato Salad with Egg Katie

2 1/2 pounds thin-skinned potatoes, cut into about 1-inch chunks (about 8 cups) 

3 large eggs

3/4 cup plain non-fat Greek-style yogurt

1/4 cup mayonnaise

1 1/2 teaspoons honey or agave (opt)

2 teaspoons Dijon mustard

2 teaspoons relish (optional)

2 teaspoons apple cider vinegar

1 teaspoon salt

1/2 teaspoon freshly ground pepper

3 stalks celery, finely chopped

1/2 cup finely diced red onion or scallions

Paprika and chopped fresh parsley for garnish

Fit a large saucepan or pot with a steamer basket, and fill with water up to the bottom of the steamer. Bring to a boil, add potatoes, cover and cook until just tender, about 15 minutes. Make sure that the water doesn’t boil away.

Meanwhile, hard boil the eggs. See instructions below in the notes section. Peel and chop them.

Spread the potatoes out over a baking sheet to cool slightly.

Meanwhile, whisk Greek yogurt, mayonnaise, honey, Dijon, relish (if using), vinegar, salt and pepper in a large bowl.

Stir in the potatoes, celery, eggs and onion (or scallions.) Serve immediately or chill completely before serving, about 4 hours or overnight. Garnish with paprika and parsley if desired, before serving.

Notes

How To Make Hard-Boiled Eggso

To hard-boil the eggs, place three eggs into a small saucepan and cover with cold tap water. Bring to a gentle boil over high heat. Set a timer for 10 minutes and reduce the temperature to maintain the gentle boil. When the timer goes off, drain away the boiling water and run cold tap water into the saucepan for a minute to cool the eggs. Lastly, peel and chop the eggs.

Roasted Red Potatoes (rather than boiling)

• 1 1/2 pounds baby red potatoes halved
• 1/4 cup olive oil
• 2 teaspoons garlic minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1/4 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• cooking spray

• Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
• Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat.
• Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.
• Notes If you don't have baby potatoes, use large red potatoes cut into 1 inch pieces.
• Prep Time10min
• Cook Time35min
• Total Time45min

Make-Ahead Instructions

This potato salad can be made two days ahead. Keep refrigerated in an air-tight container or covered with plastic wrap. Stir well and adjust the seasoning. Then garnish just before serving.

Time: 40 min. Servings: 9 cups

Sweet Potato Brownies

 YUM! My kids say you can't even tell the difference.

(picture from their site)

Sweet Potato Brownies Danielle Brown

1.5 cups cooked sweet potato
1/2 cup almond butter
1 tbsp olive oil

1/2 cup maple syrup

1 tsp vanilla

1/4 cup almond flour

1/4 cup cocoa

1/4 tsp baking soda

1/4 tsp baking powder

pinch salt

1/2 cup vegan dark chocolate chocolate chips plus more for sprinkling on top

Preheat oven to 350 F. Cook the sweet potato by peeling cutting into chunks and steaming or boiling until tender. In a baking bowl, mash sweet potato with a fork. Then add the almond butter, maple syrup, vanilla, and oil, whisk until well combined. Add the rest of the ingredients and mix again. Stir in chocolate chips. Pour into 9×9 baking pan lined with parchment. Top with more chocolate chips. Bake for 25-30 minutes. Let cool for an hour. Enjoy!

Prep Time: 15 min. Cook Time: 30 min. Total Time: 45 min. Serving: 9 brownies. 

Au Jus Recipe

 Au Jus Recipe  40 aprons

Prep: 5 min, Cook: 10 min, Total: 15 min

Recipe Makes (Approximate): 8 servings

4 T butter (or beef drippings)

2 T flour

¼ cup red wine (or beef broth)

2 cups beef broth (divided)

1 T Worcestershire sauce

salt & pepper (to taste)

In saucepan over medium-high heat, melt butter (or beef drippings) then sprinkle in flour. Whisk thoroughly until thin paste forms. Vigorously mix red wine into flour mixture. Mixture will likely become purple and gooey. Continue cooking over medium-high heat for 2 minutes or until sharp alcohol smell is gone. Slowly pour in ½ cup of beef broth. Whisk vigorously to combine.

Once beef broth is incorporated, pour in remaining broth and Worcestershire sauce. Bring mixture to boil and cook 5 minutes or until slightly thickened.

Season with salt and pepper to taste. Serve and enjoy!

Spinach Strawberry Salad

(picture from their site)

Spinach Strawberry Salad Erin 

3/4 cup raw pecans
1/2 small red onion very thinly sliced

10 ounces fresh baby spinach I also love a 50/50 arugula and spinach blend

1 quart strawberries hulled and quartered (about 1 pound)

3/4 cup crumbled feta cheese buy the block-style feta, not pre-crumbled; the texture is much better

Poppyseed Dressing:

1/4 cup balsamic vinegar

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons poppy seeds

1 1/2 tablespoons honey

1/2 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/8 teaspoon black pepper

Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite). Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid). Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

Prep: 15 min, Cook: 10 min, Total: 20 min. 6 servings.

Instant Pot Butter Chicken (or Chickpeas)

 I didn't have chicken but wanted to make this and my veggie version turned out so good!! This recipe is a keeper. I left out the chili powder as suggested for kids and had no complaints of it being too hot, but the flavor was still delicious.

Instant Pot Butter Chicken (or Chickpeas) Diana

3 tablespoons unsalted butter
5 cloves garlic about 5 teaspoons, minced or crushed
2 inch (5 cm) fresh ginger root grated (about 2 tablespoons) (I keep fresh ginger in the freezer to grate)
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon chili powder (spicy element, optional - see notes)
1 teaspoon salt add more if needed
2 pounds (900 grams) chicken thighs skinless, boneless, diced into bite-size pieces (or 2 cans drained chickpeas and cook for 4 mins. Also add more water to avoid burn message. Then add 1 cup or so of frozen peas when adding the heavy cream at the end)
1 15-ounce can (425 grams) tomato sauce or passata
1 cup (240 ml) heavy whipping cream or coconut milk, or half and half*
2 tablespoons chopped fresh parsley or mint or cilantro, for garnish

• On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute).
• Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce (passata) and a ¼ cup of water. Switch off the saute setting.
• Add the chicken thighs, give everything a mix.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro.

Notes

1. Do not add water, the chicken will produce enough liquid for the Instant Pot to come to pressure (if worried you might get a BURN message, read note #8).
2. Chicken breasts can also be used in this recipe, however, chicken thighs are more flavorful and are more tender. If using chicken breasts, pressure cook for 5 minutes.
3. The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
4. You can substitute heavy cream with half and half, or coconut milk for a non-dairy option. Keep in mind that the sauce won't be as creamy as if you use heavy cream.
5. This dish is medium spicy (heat), so if you're feeding children then I recommend that you leave the chili powder out.
6. You can skip sautéing the garlic and ginger for a speedy dinner, but the ginger might have a little bite if left without the sautéing. 
7. Do not add the cream before pressure cooking as it might separate.
8. If you double the ingredients, do not adjust the cooking time.
9. You should not get a BURN message, unless you're using less tomato sauce than indicated in the recipe. I also heard that newer Instant Pot models show BURN messages more often. If you get a burn message, add 1/4 cup of water to the sauce and using a wooden spoon scrape off any bits that are stuck to the bottom and start the Instant Pot again.
10. Traditionally, a little bit of sugar is added to the sauce to make it sweeter. I personally don't add any sugar to my butter chicken, and it tastes great.
11. You can stir in more butter in the sauce after pressure cooking for a creamier texture. This recipe calls for butter just to saute the aromatics, and it tastes wonderful. But you can add more butter at the end if you like.
12. Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
13. Serve with Instant Pot basmati or brown rice, and/or fresh naan.
14. If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave by adding a splash of water and mix. You can store it in the fridge for up to 5 days.
15. Freeze in a freezer-safe container for up to 3 months.
16. The recipe makes 4 large portions or 5-6 medium portions.

Winter Pomegranate Salad

 

(image from their site)

Winter Pomegranate Salad Erin

For the Winter Salad:

1/2 cup pecan halves

1/2 small red onion

10 ounces kale stems removed and chopped into ribbons (if using bagged, pre-cut kale, use 8 ounces)

1 small pomegranate to yield 1/2 cup seeds

4 ounces crumbled feta cheese

2 tablespoons chopped fresh parsley

For the Dijon Dressing:

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 teaspoons honey

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

Preheat your oven to 350 degrees F. Spread the pecans on an ungreased baking sheet in a single layer. Bake for 5-10 minutes, tossing once or twice throughout, until toasted and fragrant. Watch carefully and set a timer so that the nuts do not burn. Remove from the baking sheet and set aside.

Slice the onion thinly and place in a small bowl. Cover with cold tap water and set aside for 10 minutes while you finish preparing the rest of the salad (this will keep the onion's flavor but prevent the onion from having such a harsh, raw bite.) Drain the onion and lightly pat dry.

Slice the pomegranate in half across its "equator" (NOT top to bottom). Working one half at a time, turn the pomegranate over an empty bowl, cut side down, and squeeze it gently all the way around to loosen the seeds. With the back of a wooden spoon, firmly wrap the back of the pomegranate, knocking the seeds into the bowl (be careful—the juice can splatter). Rotate the pomegranate then repeat, so that you tap it all the way around and knock out as many seeds as possible. Slice the pomegranate into big wedges and remove any seeds you missed with your fingers. Repeat with the second half. Measure out 1/2 cup of the seeds for the recipe, then save the rest for a different use.

In a small bowl or large measuring cup, whisk together all of the dressing ingredients: olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Alternatively, you can shake all of the ingredients together in a tightly sealed mason jar.

Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat, then let the salad rest in the refrigerator for 20 minutes if time allows (the flavors will meld and the kale will become more tender). Just before serving, sprinkle with the toasted pecans, pomegranate seeds, feta, and parsley. Toss lightly and serve.

TO MAKE AHEAD: Winter salad can be made up to 8 hours in advance (including adding the dressing—in fact, it will be better if you do!). Store in the refrigerator until ready to serve, or set out up to 1 hour in advance.

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