Convection Roasted Sweet Potato Fries

Finished fry

I have never been a huge fan of sweet potatoes until I had baked sweet potato fries. I loved them. Katie was not as crazy about them as I was. So I made her baked potato fries. Sweet potatoes are so good for you that I really did feel guilty that I did not like the sweet potato casserole that graces so many tables at Thanksgiving. Maybe I just didn't like the ubersweet marshmallow casserole. I do know that I love sweet potato fries. Who knew? The convection oven makes amazingly crispy fries. It is my choice for these fries. I actually like them better convection baked than fried. Katie does not like sweet potato fries so I made fries with a regular potato for her. Sprinkled with different spices and herbs to decide which I liked best. I liked the Jamaican Jerk spice mixture and Steven preferred the herbs. Katie prefers her potatoes (regular not sweet) with a sprinkling of salt.

Sweet Potato Fries

A Couple of Sweet Potatoes, Peeled and Sliced
Olive, Grape Seed, or Vegetable Oil
Kosher Salt, To Taste
Chopped Herbs
Spices (A spice mixture, freshly ground pepper, or your favorite spice)

Preheat convection oven to 425F/218C/ Gas Mark 7. Place sliced potatoes in a plastic bag with one to two tablespoons of oil and shake.  Note-- the thinner the potato slices, the quicker they will cook. You also want similar sized fries so they will bake evenly.

Sweet potato fries

After they are covered in oil, lay flat in one layer on a cookie sheet- leaving space between the potatoes. If you crowd the potatoes they won't be crispy. Sprinkle with spices or herbs. If you are using a one set of spices or herbs you may add them to the bag with the oil.

Getting ready for the oven

Place in the oven and bake for 15 minutes, flip, and bake for 15 minutes longer. Baked for additional five minutes increments until desired level of crispiness is obtained.

Out of the oven

The bottom line: will I make these again? Yes, they are on the menu for Wednesday night dinner- along with a pork tenderloin with an onion red current relish.

Yum!

Baked Cheesy Corn

Baked cheesy corn

I have very warm feelings towards cheesy corn. I first had it when I moved to Kansas City and visited the various barbecue restaurants. I began to rate the quality of cheesy corn and pulled pork I consumed at the various bbq dives. I also have very warm feelings towards dives. I began making my own pulled pork, spare ribs, and brisket and decided why not cheesy corn. Why? Because there is nothing healthy about cheesy corn and I will eat all of it. As I was perfecting the recipe, I ate it for dinner three nights in a row. I have now got the recipe just right and I need to take up running. But wow is it good and it is even better the next day.
I did lighten it by using light cream cheese and 1% milk. Low fat cheese would also work. I really like a hot pepper cheddar in this recipe (especially with the lower fat ingredients). I also use fresh corn (incredible) but if you don't have fresh, use frozen. I use diced ham in mine-- others use crumbled bacon and other people don't put any meat in at all. I can't imagine it with anything but ham. Yes, I do recommend you use Velveeta-it melts quickly and thickens the cheesy corn. You can change the flavor of the dish with the type of paprika you use. With regular cheedar cheese, I like a smoked paprika. If I use a spicy cheddar, I like a sweet paprika. If I use sharp cheddar, I like a spicy paprika. That is the nice this with this recipe, you can tailor it to you tatses.

Baked Cheesy Corn

5-6 Tbsp of Butter
4 Cloves of Garlic, Minced
1/2 Cup (60g) of Flour
3 Cups (720 ml) of Milk
4-6 oz (115g- 170g) of Diced Ham
4 oz (115g) of Velveeta
8 oz (225g) Block of Cheddar Cheese, Grated
4 oz (115g) Cream Cheese
1 Tsp of Paprika
Salt and Pepper
3 Cups (555 g) of Corn (About 5 ears)

Preheat oven to 375F/190C/Gas Mark 5.  In a large sauce pan melt butter and garlic. Saute until fragrant (about one minute). Add flour and stir for about one minute. Whisk in milk and bring to a boil. Continue to whisk until it starts to thicken (a couple of minutes).

Stir in ham, cheeses, paprika, salt, and pepper. Stir until well combined and smooth. Remove from heat and fold in corn. Pour into casserole dish. Bake for 30-40 minutes.

The bottom line will I make this again? Yes--It is tremendous served with pulled pork or spareribs. I have been known to eat it cold the next day all by itself (for breakfast or lunch).

Tomato Tart

Tomato Tart

I love tomato pie. It is one of my all time favorites. One day for brunch I had a tomato tart with mustard. It was yummy. I decided to create my own tomato tart. It took a couple of tries and several mistakes but the result was great.  But you have to love mustard. I love mustard- I have all types of mustard.
I have made this tart with homemade pastry, phyllo, and store-bought pastry. I like all three -- in  time pinch I use store-bought dough. The important thing is to use a tart pan- not a pie pan. I tried using a pie pan (I could find my tart pan and was in a time crunch). It wasn't as good. So I recommend using a tart pan. For the herbs, I like basil, chives, oregano, and thyme.

9 or 10 Inch (20 or 25 cm) Pie Crust
1-2 Tbsp of Coarse Mustard
2-3 Tomatoes, Sliced
1-2 Tbsp of Chopped Herbs
2 Tbsp of Olive Oil
6-8 oz (170g - 225g) of Goat Cheese, Sliced
Salt and Pepper

Preheat oven to 425F/218C/Gas Mark 7. Place pastry dough in a 9 or 10 inch (20 to 25 cm) tart pan. Spread mustard on the pastry dough and allow to dry (about 5 minutes).

Mustard yummy mustard

Meanwhile sliced tomatoes, herbs, and goat cheese. Place tomatoes on mustard and sprinkle with chopped herbs.

Adding sliced tomatoes

Drizzle with oil. Top with goat cheese. Add salt and pepper to taste.

Ready for the oven!

Bake for 20-30 minutes (watch closely because you don't want to over bake).

Finished tomato tart

The bottom line: will I make this again? Yes- incredible. I don't know which one I like better the tomato pie or the tomato tart.

Black Bean Salsa

All that lovely avocado

I think this is the salsa version of the dump cake; everything gets dumped into a bowl and then eaten. It is so easy and so good. I rarely make it because I will sit and eat the entire bowl. It is embarrassing. As I was typing this up, Steven reminded me that I sat in front of this bowl and ate it.

Lovely fresh sweet corn

Black Bean Salsa
2 Cans (29 oz. 822 g) of Black Beans, Rinsed and Drained
5 Ears of Corn, Cut off the Cob
1 Bunch of Cilantro, Diced
2 Cups (455 g) of Tomatoes, Diced
1 Red or Green Pepper, Diced
3 Cloves of Garlic, Minced
1/4 Tsp Red Pepper Flakes or Hot Pepper, Diced
1/4 Tsp Chipotle Chile Pepper
1/2 Cup of Lime Juice
1/2 Tsp of Cumin
2 Avocados, Diced

Combine all of the ingredients in a large bowl (except for the avocado).

All of the ingredients except the avocado

Refrigerate until ready to serve. When ready to serve, mix in avocados.

The bottom line: will I make this again? Yes, I love this. I am now craving it again. I need a party to take it to.....

Mustardy Potato Salad

Perfect potatoes

While I have tried several potato salads I have not liked, generally I am a huge fan of potato salad. I prefer vinegar and mustard-based potato salads not the creamy ones. I make two different potato salads- one I use for the base of a nicose salad and a mustard and vinegar based potato salad. Does that mean that my potato salad always tastes the same? Oh my goodness no! I vary the mustards and vinegars I use. I have a great love of vinegars and mustards and it is almost like I collect them. I love Cajun mustard, coarse German mustard, and coarse mustard with horseradish in this potato salad. Often I use rice wine vinegar (I love rice wine vinegar).  I have also been know to use a white wine vinegar or an infused vinegar. The possibilities are endless.
The potatoes are key. There are so many choices of potatoes. I like to use Yukon or new potatoes. Thankfully I get new potatoes from our CSA. I used a mix of Yukon and new potatoes and it was awesome. I peeled the Yukon potatoes and left the skins on the red potatoes.
For the bacon I use slab bacon. I am very picky about my bacon and I try to get local bacon. If I have to get bacon at the grocery store or a butcher, I get a good quality slab bacon. You can also substitute ham for the bacon.
As a final touch,  you can also throw some diced herbs on top when serving or mix in some boiled egg.

Mustard Potato Salad

About 2.5 lbs (1.13 kg) of Potatoes, Diced
4 oz (115 g) of Bacon, Thinly Sliced
1/2 Cup (120 g) of Onion, Diced
1/4 Cup (60 ml) of Mustard
1/4 Cup (60 ml) of Vinegar
2 Boiled Eggs, Diced (Optional)
Handful of Chopped Herbs (Optional)

Boil the potatoes in water until fork tender (about 15 minutes). Drain the potatoes. While the potatoes  are boiling, fry the bacon until slightly crispy (about 5 minutes) and add the onions.

Frying bacon

Sauté until the onions are starting to brown. Take the skillet off of the heat and add the mustard and vinegar.

Mustard bacon mixture

Toss the bacon mixture with the potatoes. Add boiled egg or diced herbs. Serve warm or cold.

The finished potato salad

The bottom line: Will I make this again? Of course I will. It is amazing that only a few ingredients can create something so good. I hope to make this salad with my own home grown potatoes (maybe even the potatoes growing in the compost pile).

Quinoa and Couscous Mediterranean Salad

Quinoa and Couscous Salad

I have a new love-- quinoa (pronounced keen-wa). Quinoa is a grain-like crop; it is also referred to as a pseudocereal. It is grown for its seeds which have a nutty taste to them. It is delicious and nutritious. It is a complete protein (meaning it has all eight amino acids). It is easy and quick to prepare. My favorite way to make quinoa is to mix it with pearl or Israeli couscous. I mix two parts quinoa (make sure you don't have to presoak it) and one part couscous. When I can find it I use Bob's Red Mill multicolored pearl couscous and red quinoa (because it is so pretty). The same directions apply if you use just couscous or quinoa.

Quinoa
1 3/4 Cups (420 ml) of Water or Broth (I like using vegetable broth)
1 Tsp of Olive Oil
1 1/4 Cups (200g) of Quinoa/Couscous Mixture

Quinoa and pearl couscous

In a medium sized pan bring the broth to a boil and add the olive oil.

Cooked quinoa and couscous

Quinoa and Couscous Salad

2 Cups of Cooked and Cooled Quinoa and Couscous
1/2 Cup (30 g) of Chopped Parsley
2 Tbsp of Chopped Mint
2 Tbsp of Chopped Basil
1 Clove of Garlic, Minced
1/2 Cup (60 ml) of Lemon Juice
1/4 Cup (60 ml) of Olive Oil

Fresh herbs

Combine all of the ingredients and let set for at least one hour.

Optional ingredients to add a handful of sliced kalamata olives, feta cheese, diced shrimp, or diced veggies (I really like tomatoes and cucumbers). Also the herbs can be changed depending on what you feel like. You can switch lime juice for the lemon. I really like the idea of sun dried tomatoes, basil, and fresh mozzarella.

The bottom line: will I make this again? Yes- I love easy flexible dishes. This one went as fast as I made it. It didn't get enough time for the flavors to mingle. Oh, well maybe next time. [Note- I have made this two more times since I typed up the blog post- yum!].

Not Your Average Spicy Coleslaw

The ingredients for coleslaw

I love coleslaw. I grew up with barbecue sandwiches made with pulled pork and coleslaw. I love creamy coleslaw and vinegar-based coleslaw. I did not like all of the calories in coleslaw dressing, and I did not like cabbage that was drowning in dressing.  I started experimenting with coleslaw recipes. I wanted the taste of the cabbage, carrots, onions, and radishes (yes radishes) to shine though and not get drowned in the dressing. This coleslaw delivers. It is a mustard based dressing and you can taste the flavors of the veggies. My husband complained about the lack of dressing until he tasted it.   I really like the radishes in this slaw- it adds a bit of bite. This makes a lot of slaw which is a good thing because I could eat it for an entire meal.

Dressing
3 Tablespoons of Dijon Mustard
3 Tablespoons of Vinegar (Your Choice, I like Rice Wine Vinegar)
1 Clove of Garlic, Minced
1/2 Teaspoon of Cayenne or 2 Chiles, Crushed or Minced

Dressing ingredients

Whisk dressing ingredients together.

Coleslaw dressing

Slaw
1/2 Head of Cabbage, Shredded
3 Carrots, Grated
1/2 Onion, Grated
1-2 Handfuls of Radishes, Grated

Combine slaw ingredients with dressing.

All that grated cabbage

Refrigerate until ready to eat. Best to refrigerate for 24 hours to allow the flavors to blend.

A perfect combination: pulled pork and coleslaw

The bottom line: Will I make this again? Yes- love it. This is the coleslaw I make every time I make pulled pork.

Roasted Veggies (Roasted Radishes)

Veggies ready to be chopped and roasted

I make roasted veggies all year round switching out veggies for what is in season. Everyone in my family loves roasted veggies. People who don't like veggies love these. I actually crave this dish. It's true- I do. I love them. I made them as part of a special date night dinner- just me and my husband. All you do is cut up some veggies, put them in a bag (I use one of the bags the veggies came in), throw in some fresh herbs, salt, pepper, and spices. Shake the bag to mix everything together, dump it onto a greased baking sheet, and roast. The result- amazing roasted veggies. I like mine al dente (with just a bit of a bite but cooked through). Believe it or not they are sweet and so incredible. This is also great with winter and summer squash.This time I tried roasting radishes. Radishes? Yes, radishes. They were excellent. They mellowed and became sweet when roasted. I can't wait until I have fresh beets-- talk about incredible. I love roasted beets and goat cheese. This is a great recipe to make using a convection oven.

Veggies-- (These change each time I make this dish; this time I used)

1/2 Head of Cauliflower
1 Sweet Onion, Sliced into Rings
6 Cloves of Garlic, Unpeeled
2 Carrots, Peeled and Chopped
6 Radishes, Quartered
6 New Potatoes, Diced
A Couple of Handfuls of Green Beans, Cut in Half
A Couple of Handfuls of Radishes, Quartered

Fresh Herbs (These also change based on my mood, the veggies, and the seasoning)

1 Sprig of Rosemary, Chopped
2 Sprigs of Thyme, Chopped

Seasoning

Salt and Pepper, To Taste
1/4 to 1/2 Tsp of Cayenne Pepper (or Cumin or Smoked Paprika or Cajun seasoning-- you get the idea)

Oil

1/4 Cup (60 ml) of Olive or Grape Seed Oil

Preheat oven to 475F/246C/ Gas Mark 9 (convection 450F/232C/Gas Mark 8). Combine all of the ingredients into a bowl or bag and shake or stir until all of the veggies are covered in oil.

Shaken not stirred

Dump onto a greased baking sheet.

Chopped, oiled, seasoned, and ready for the oven

Roast (stirring every 10 minutes) for 35-45 minutes (convection 25 -35 minutes) or until the veggies are browned (but still crunchy).  

Roasting

Will I make this again? Yes- every week. This is my favorite way to eat veggies (and I like to eat veggies. Well, I actually like to eat. I like pretty much any kind of food as long as it is well prepared.) It is also time for a confession- I estimated on the seasoning-- I just sprinkle until it looks right. Go ahead and taste the veggies and adjust the seasonings. My family ends up eating several handfuls ("testing the seasoning") before they go into the oven.

A plate full of roasted veggies

Pearl Couscous and Lima Beans

Lima bean couscous

Believe it or not I have a child who loves lima beans. (Yes, we are growing them this year in our garden; we are also growing beets). She does not like peas unless they are fresh from the garden (like she picked them and immediately ate them). If you don't like lima beans just substitute peas. If you have fresh use fresh. If not use frozen please do not used canned. Also this is a recipe for pearl or Israeli couscous. I use homemade broth instead of canned. I make broth in large batches and freeze it.

3 Tbsp of Olive Oil or Butter
2 Cups (372 g) of Israeli or Pearl Couscous
1 1/2 Cups (270 g) of Lima Beans or Peas
3 1/2 Cups (840 ml) of Chicken or Vegetable Broth
Salt and Pepper to Taste
Small Handful of  Basil, Thinly Sliced

Heat oil or butter in large sauce pan over medium high heat. Add couscous and stir for 3-5 minutes until couscous's is stating to turn brown.

Sauteing couscous

Add beans/pas and broth. Add salt and pepper. Reduce heat to a simmer and simmer (stirring occasionally) until broth is absorbed about 10 - 15 minutes.

Finishing the couscous

 Add basil. Serve.

The bottom line: will I make this again? Yes, I just bought some more pearl couscous. It is a wonderful spring dish.

Boxty Irish Potato Pancakes

Boxties

 A boxty is version of a potato pancake. It is a traditional Northern Ireland dish. Boxty is from the Gaelic word bac-stai,  bac means shelf and stai means fire. They were originally grilled over and open fire.  It is also known as Arán bocht tí’  which means "poor house bread." They were the food of the Irish peasants.
What is interesting about a boxty is it is made from both mashed and grated raw potatoes.  This gives the potato pancake a thicker cake-like texture.
These are rich and I hate to say it but a bit bland for our family's taste. The solution? We served them with a spicy breakfast sausage. The boxty was a perfect compliment to the sausage.

There is a famous Irish rhyme:
Boxty on the griddle, boxty in the pan, If you can't make boxty, you'll never get your man

The boxty on the griddle is a dough version of the boxty (the first recipe) and boxty in the pan is the batter version (the second recipe). The only difference between the two recipes is the amount of milk. The first recipe you have a bread like dough that is shaped. The second you have batter that is dropped into the pan. I preferred the second recipe. I thought it made a lighter boxty.

Boxty
8 oz. (225 g) Mashed Potatoes
8 oz. (225 g) Grated Potatoes
2 Cups (250 g) of Flour
1 Tsp of Baking Powder
1 Tsp of Salt
1/4 Tsp of Freshly Ground Black Pepper
1 Tbsp of Unsalted Butter, Melted
1/2 Cup (120 ml) of Milk

Wring out the liquid from the grated potatoes and combine with the mashed potatoes. Shift the dry ingredients together and add to the potatoes.

Mashed and grated potatoes

Add the melted butter and stir. Slowly add the milk until you have a pliable dough.

It works just like bread

Knead lightly on a floured surface and divide into a flat cake.

Flatten pancake- I forgot to make the cross mark

Make a cross on the cake (like you do for soda bread) and fry the cake in a bit of bacon grease, sausage grease, butter, or oil. Turn the cakes when the edges start to turn golden brown. Repeat with remaining dough.

Fried boxty

Boxty II

8 oz. (225 g) Mashed Potatoes
8 oz. (225 g) Grated Potatoes
2 Cups (250 g) of Flour
1 Tsp of Baking Powder
1 Tsp of Salt
1/4 Tsp of Freshly Ground Black Pepper
1 Tbsp of Unsalted Butter, Melted
1 Cup (240 ml) of Milk

Wring out the liquid from the grated potatoes and combine with the mashed potatoes. Shift the dry ingredients together and add to the potatoes. Add the melted butter and stir. Add the milk until you have a pancake batter like consistency.

Just like pancake batter

Drop the batter into a frying pan and fry the cakes in a bit of bacon grease, sausage grease, butter, or oil. Turn the cakes when they start to turn golden brown on the edges.

Boxties

 The bottom line: will I make this again? Yes, on a cold winter's day when we have a full day of skiing or sledding ahead of us, I will make this.

Lemony Roasted Brussel Sprouts

Brussel sprouts

I used to hate brussel sprouts as a child. Actually, hate is probably putting it lightly. I despised them. I even hated the smell of them cooking. Katie hates brussel sprouts with a passion. Steven loves them as much as Katie hates them. I am quite fond of them. However, I only like them roasted; I think roasting makes them sweet. Brussel sprouts are also fun to grow. They grow on a stalk and are truly spectacular. I will have a couple stalks growing in my garden this summer. I can hardly wait.

Roasted Brussel Sprouts
1 lb (.45 kg) of Brussel Sprouts, Cut in Half
2 Tbsp of Olive Oil
1 Tsp of Kosher Salt
3/4 Tsp of Freshly Ground Pepper
Juice of One Lemon

Preheat the oven to 400F/204C/Gas Mark 6. Mix together all of the ingredients and spread in a single layer on a cookie sheet.

Roasted brussel sprouts

Roast for 30 minutes, turn the brussel sprouts halfway through roasting.

Yummy a bowlful of roasted brussel sprouts

The bottom line: will I make these again. Yes. Love them!

Pineapple Salsa

Fresh pineapple

It may be a bit nontraditional but I decided to have pineapple salsa with our Christmas ham. Ham and pineapple go so well together and I am particularly fond of pineapple salsa. What's not to like? It is a lovely taste of summer during a dreary winter. I will be be using one of my all time favorite lemon peppers but any hot pepper will work. I usually serve this with Thai food but it went well with the ham.

Pineapple Salsa
2/3 Cup (125 g) of Red Onions, Diced
1/4 Cup (10 g) of Cilantro, Finely Chopped
1 Cucumber, Peeled and Diced
1 Pineapple, Diced
1 Hot Pepper, Finely Chopped
1 Clove of Garlic, Minced
Juice of One Lime

The pineapple salsa all mixed together

Mix together and let stand for 30 minutes.

Pineapple salsa ready to serve

The bottom line: will I make this again? Yes, it was great with the ham. Once you get all of the chopping done, it is remarkably easy to make.

Beer Sautéed Mushrooms

Finished mushrooms

Want to make an impressive side dish that is incredibly easy? This is the dish. These are the most amazing mushrooms ever. The mushrooms soak up the butter and the beer and the result is delicious mushrooms. They are the best mushrooms I have ever had. I use baby bellas but any fresh mushroom will work. I use a high end craft beer for these. You want to too. The beers I use for these tend to be pricey but they are so worth it. You only use 1/2 cup so you have the rest to enjoy. I use a Dubbel Trappist ale or doppelbock. These are full bodied beers with tons of flavor. A stout would also work.  I don't think I have tried a Trappsit ale, doppelbock, stout or porter that I haven't liked. Here are some examples of beers that would work well with this dish: Trapppist ales (Chimay, La Trappe Dubbel, Westmalle Dubbel, Orval Trappist Ale, Trappistes Rochefort, and Trappist Achel); doppelbock (Andechser Doppelbock Dunkel,
Weihenstephaner Korbinian , Samuel Adams Double Bock, and
Weltenburger Kloster Asam-Bock ); and stouts (Guinness, Murphy's, Samuel Smith Oatmeal Stout, and Sierra Nevada Stout). I would not use a flavored stout like chocolate or coffee.

Beautiful mushrooms

Beer Sautéed Mushrooms
8 oz. (227 g) of Baby Bellas, Sliced
2 Tbsp of  Butter
1/2 Cup (120 ml) of Beer
A Dash of Salt
A Couple of Turns of the Pepper Grinder
1 Tbsp of Fresh Parsley, Finely Chopped (Optional)
In a medium saucepan, melt butter and add mushrooms.

Poaching the mushrooms

Add the beer to the mushrooms and cook (you are really poaching) over medium low heat. Add the salt and pepper. Poach until the mushrooms are tender and have absorbed the liquid. This takes about 30 minutes. It should not be rushed. Remove from heat. Top with parsley. Serve.
The bottom line: will I make this again? Yes, these are incredible. They were gone almost immediately.