Oven Baked Chipotle Sweet Potato Fries

One potato...two potato...well, you know the rest of this little 'nursery rhyme'...not trying to put you to sleep, but it seems I have done so. Not one single comment since yesterday, on my Sweet Potato Bread... so movin' on! I purchased 2 large beautiful sweet potatoes at Walmart Super Store this week, and instead of making the usual baked sweet potatoes, I tried something different! You've seen the first version, now here's the second!

I have a confession to make: I am a Pinterest 'junkie' ...I love Pinterest! so there, I said it again! Every time I pin one of your fabulous dishes or desserts, sorry to say, I get stuck pinning, and pinning, and more pinning. You find so many awesome things on Pinterest, and so many ideas, and recipes for things that catches your eyes. You just click on the source, and it brings you to the site, or to the blog and you are very pleasantly surprised. I actually got the idea for the Oven Baked Chipotle Chile Sweet Baked Potato Fries from one of the pins that I pinned a while back, and discovered it again, when I made my Sweet Potato Bread, to go back to the pin, again!

Here's some of my burgers, and a collection from various sources for my Burgers and Sides board on Pinterest for 'foodandthrift'...you will see a few sources for fries, and of course sweet potato fries. At this time I cannot reveal the actual source where it came from...for you will also be 'sidetracked' but I'm sure you'll figure it out! Click, to check out all the mouthwatering burgers and fries!

Burgers and Sides

Yeahh, I did it! Yes, I'm totally featuring my yummy spicy, crispy Sweet Potato Chipotle Fries...stole the simple 'prop' idea from Pinterest...to stand it upright! I found one of my 'latte' mugs, 'thrift find' ...of course, and cut a piece of parchment paper to wrap it around with, and it worked. I wasn't happy with my 'night photo' shot and my counter background, so I figured out a way to block out on my photo shop setting for my Canon camera browser...just want to show you how amazing these fries were...sorry, did not share this...only ONE POTATO!
I also made the Mayo Sriracha Dip...(not shown) but you will find it on my Pinterest  board!

Linking to: Hearth and Soul Blog Hop @ Zesty South Indian Kitchen

ONE POTATO...

I will take you step-by-step to show you how easy it is to make these yummy fries. If you want to use regular baking potatoes...well, that's fine too!




First, you must peel the potato

Wash it, and first cut it in half lengthwise, trim the little tip off from the end...do not cut them in half across, or they will be too short. keep cutting them into strips, but not too thin. (its OK if some are shorter)

I used 4 ingredients...fine ground Kosher salt, multi-color freshly ground pepper, Chipotle Chile
Powder, and hot Hungarian Paprika...use about 1/2 teaspoon salt, and the rest just sprinkled on the amount I needed. Mixed it all in a small bowl or jar, with the addition of 1/4 cup extra virgin olive oil.

Put the potatoes in a large Zip-Loc bag...pour the oil and spices on them and shake...shake...shake...'baby'! Fold the bag over, and refrigerate for about 30 minutes...or longer; even overnight!

On a parchment lined baking sheet, bake in a preheat 425 degrees F. oven 15 minutes on one side, flip them over carefully with a flat spatula, and bake for an additional 10-15 minutes longer until they are golden brown, and crispy...serves 2.

Last, but not least...I wanted to share my awesome little 'thrift find' with you; a little scale that you can weigh for baking to get the exact grams. No more converting, just pop it on the little plastic scale, weighs up to 2 kilos which is all I need for easier instant conversion. It even has a nice convenient lid. Cost: $1.99

Sweet Potato Bread with Chocolate Chips

If you love sweet potatoes like I do, you would certainly love this moist and delicious bread...more like cake texture. This would probably fall into the category of 'eat your veggies'...as in dessert? First it was carrot, then zucchini, so why not sweet potatoes in a sweet bread...but not too sweet, so you will enjoy the outstanding natural flavor of the grated sweet potatoes in the bread.

Linking to: Hearth and Soul Blog Hop @ Zesty South Indian Kitchen
                Thursday Favorite Things Blog Hop @ Katherines Corner
 

With all my cookbooks, magazines, Internet, and favorite food blog recipes, I could not resist this recipe that inspired me from the October 2012 issue of Cooking Light. This is how it happens for me with certain recipes. As long as I don't have to go out of my way to get the ingredients I'm ready to get started. I don't like to make a huge project of it most of the time, so it's a lot more enjoyable to make something. I, of course changed this a little, simply because I had to substitute a couple ingredients...other than that I followed the recipe quite close.

Since this was my daughter's magazine, I copied the page, and photographed it to upload the actual recipe, with my adaptation to follow.

Sweet Potato Bread with Chocolate Chips
recipe adapted from Cooking Light

I followed the ingredients on the above list, the change I made was (1 cup of grated sweet potato)

I used 1/2 cup Greek Yogurt, and 1/2 cup sour cream

omitted the nuts and raisins, and used 1 cup Hershey's semi-sweet chocolate chips. Folded in 3/4 of it, and sprinkled 1/4 on the top before baking.

For the Spread on top: did not use the cream cheese and the powdered sugar. I added the grated lemon rind in the batter

Combine the flour and your dry ingredients

Combine the wet ingredients...stir, just until smooth (do not use and electric mixer)

Add your wet ingredients to the flour mixture...then add the grated potatoes

Fold in 3/4 cup of the chocolate chips

Sprinkle 1/4 cup of the chocolate chips on the top (you still have another cup left over from the large bag of chocolate chips...save for another use) Bake in a preheated 350 degrees oven for 25 minutes...lower the temperature to 325 degrees, and bake for an additional 20 minutes.

Cool in pan for 10 minutes...and remove

I waited another 10 minutes and started to slice it while still warm. Use a serrated knife, and be sure to clean after each slice.

I tried a slice while it still was warm...you cannot imagine the intense flavor of the sweet potato; just the right amount of sweetness from the 1/2 cup of sugar...the lovely flavor and aroma of the cinnamon, nutmeg, and cloves, and the moistness of the sour cream and yogurt...and only 1/4 cup of canola oil. Super moist, delicate in indescribably delicious!

Best Potato Latkes...and end of Holidays

As the holidays are winding down, and we're facing the new year, we can reflect back to last year, at this time, already thinking about the changes we are going to make in our lives, our homes, our friends, our bad habits, and start our diets for the hundredth time!...Yeah, sure! I do this every year, and keep promising to go back to Weight Watchers where I actually successfully lost 35 lbs, and kept it off for about 3 years, but gradually gained it back...and then some! So now, I will try the Weight Watchers online, and don't have to go to those boring meetings!

Well, let me tell you...it's a good thing that the year is ending, because December is the last month we can "pig out" with all the good food, and desserts...never say "never" to latkes, at least once a year, which is at Hanukkah! I promise you that I stand by my "best potato latkes recipe!"...it's not even a recipe it's really from all the failures of trying out different ways, but the best kept secret, is adding equal amount of Matzo Meal to your flour, a small amount of baking powder, and to make sure your grated potatoes do not turn brown, adding a tablespoon of whit distilled vinegar to the water. I will be glad to show you the directions, and promise that your latkes will come out crispy, light, and you don't even have to blot any excess grease if you use parchment paper...honest!

Having a 10 or 12 inch well seasoned cast iron skillet is another helpful utensil, that I feel every kitchen should have. It has so many uses, and will never, ever wear out....the older it gets if it's treated properly, the more use you get out of it. Just look at the fresh clean vegetable oil bubbling away, and the potatoes so light, and crispy. Never overcrowd the pan, or it will slow down the cooking process!

Best Potato Latkes
recipe by; Elisabeth


For single batch:


4-5 medium Russet (baking) potatoes, or your favorite
1/2 cup all purpose flour
1/2 cup Matzo Meal
1/2 teaspoon baking powder
salt and pepper to taste
2 eggs lightly beaten
1 medium onion chopped
vegetable, or canola oil, for frying
1 Tbsp. white vinegar

In a large bowl add water, and add the peeled potatoes and vinegar.
(you can use double batch by doubling the potatoes, 8 to 10, but it's less work with half the amount)
Cut the potatoes in half lenghtwise and in a food processor feed them right into the water, just like it's show in the photo.
Note: The starchier the water gets, but not dark, the crispier and lighter the latkes will be.

This is how the grated potatoes will look in the water...all starchy, cloudy, and beautiful. That's how you want it.

Now, you're ready to put the potatoes with the liquid, and strain it. Rinse it if you like, but you don't have to. The important thing, is to squeeze out all the liquid.

Add the potatoes back into the cleaned out bowl, and add all the ingredients, (except the oil, and vinegar)

With clean hands, or wear plastic gloves, mix together all the ingredients to combine well.

With a small ice cream scooper, scoop out portions, and add to the preheated heavy skillet, if you don't have cast iron skillet.

You can easily scoop out as much as it can fit, but make sure when you drop the scoop, do not touch it for a couple minutes, fry them over med-high heat, without disturbing them.

You can now flatten them down with a spatula, and turn them over to fry until lightly golden. Have your oven ready, at 350 degrees F. Line a baking sheet, or two, with parchment paper. When all the latkes are ready to be taken out of the frying pan, just line them up on the parchment lined baking sheet, and bake for an additional 25 minutes, turning them once.

You should have about 12 small latkes. Serve them with apple sauce, and sour cream!
Yields about 4- 6 servings

When you see the jagged, lacy edges, is how you know it is perfect, lightly golden...no need to blot with paper towel, no grease is left on the parchment paper!
The latkes are also really delicious with brisket, or pot roast, you can serve them with chicken, or just on the side. Every one loves this, especially young children, and adults alike!





Linking to:
Thursday Favorite Things Blog Hop 16 @ Katherines Corner
Full Plate Thursday 12-29-11 @ Miz Helen's Country Cottage 

Hungarian Lecsó (lecho)

The other day, I found a "treasure" in my local supermarket, Publix, which I'm proud to announce. A gorgeous bag of local sweet mini peppers, in assorted colors. When I opened the bag, the fresh, and sweet aroma just permeated throughout my little kitchen. I have been waiting for these amazing little sweet, and crunchy, colorful peppers, that when I picked up the bag from the special stand, a little old lady asked me..."are they real?...I didn't want to be mean,  and say..."no, they're plastic"...she really meant well, and I wasn't about to make a "snarky remark!"

Such a huge bag of these gorgeous peppers can be made different ways. My second choice: Roasted peppers...and why not? They are ever so delicious, and with these tiny peppers, you almost don't even have to remove the skins, after roasting them. Just drizzle vegetable oil on the peppers on a aluminum foil lined bake pan, and add pieces of garlic, or chopped garlic, salt and pepper, and fresh rosemary, and bake at 425 degrees for about 45 minutes. Leave the little peppers whole, when you roast them. It's even more delicious when you open them after they're done. It is not hot, or spicy, just sweet, and pleasant yummy flavor.

I still had the second portion of the bag of new red potatoes, so I pre-boiled them, first, cutting them in half, and boil them till almost done, and sauteed them in extra virgin olive oil, and butter, and added fresh chopped parsley, freshly grated sea salt, and fresh ground black pepper, and made an amazing vegetarian meal out of the lecso, potatoes, and nice crusty bread, to dip into the rich tomato/paprika sauce. "Out of this World"...amazing, and healthy dish!

Hungarian Lecsó (lecho)
my own recipe

About 2 lbs. of sweet assorted, or hot peppers
1 large onion sliced, or chopped
3 cloves garlic chopped
1 large can of a 28 oz. diced tomatoes
or you can use about 4 fresh chopped tomatoes
4 Tablespoon vegetable oil
salt and pepper to taste
2 Tablespoon sweet Hungarian paprika
1/2 cup of water

In a large skillet, saute onion and garlic over medium high heat, till onion gets a golden color. Pull skillet away from the heat, and add the salt, pepper, and paprika. Stir, to combine, add the water, and add the mini peppers, cut into half, removing the seeds, or with the larger peppers, cut into strips, and also removing the seeds. Stir to incorporate, and saute for a few minutes, then add the tomatoes, and cook slow, over medium heat until peppers get slightly softened, and tomatoes get to a thick consistency. Serve them as a side dish, or appetizer, or save some to add to scrambled eggs, which is a super delicious breakfast treat. Serves 4-6

This is the bag of the sweet peppers.They are from a local Florida produce farm. They are so incredible, and delicious. So full of natural vitamin C.

Sweet Potato Latkes and Pickles?

These are the best sweet potato latkes I've made, this year, for the first night of Hanukkah, and my camera went "blank" on me...the screen, just totally gave out. My nine year old granddaughter, (bless her little heart) stepped right in, to take the first shot...and that's the only photo I have of this, while still frying in the cast iron skillet, she took such a nice pic. I finally got my new camera-Canon SX130 IS, which I will be taking my photos of my foods. Gabriella did not waste any time, checking out my camera, while I was still reading the instruction book, she already took such amazing photos of the Christmas tree, and her little brother, and figured out the video. Fort the sweet potato latkes, the real secret to it, as far as I'm concerned, the best way to make it crisp, and not come out soggy, you have to add a couple of Idaho potatoes to it, and make sure, you use matzo meal, instead of flour.

I have been wanting to make my homemade pickles for quite a while now, but not been able to, because I could not find the small cucumbers for pickles. I really like the Kirby brand, but cannot  find them anywhere. While at Costco's, I found a bag of these cute gourmet mini cukes and got all excited, about jarring them...and the jar?...yeahh..."thrift find" a quart size  light blue mason jar, 2 of them, from Goodwill, for $.99. each.
All you have to do is to sterilize the jar in the dishwasher, just run it through a regular wash with the other dishes, prepare the brine= vinegar and water, and pack them tightly in the jar with the boiled water/vinegar, and the herbs. I will post the recipe for the latkes, and the pickles. I also have a Tagging to pass to 15 bloggers., with 7 questions...tthanks to my sweet friend Jo, from Chic & Gorgeous, who passed the tagging to me, last week. So, I'm posting the recipes, and also the tagging.

Cranberry Sauce, and a Stylish Blogger Award

It  is Hanukkah, and it officially started at sundown on Tuesday, and will last for 8 days. We just left Thanksgiving behind, and here comes all the holidays one, and before you know it, it's the New Year.
Well, for Hanukkah, all we do is just keep frying the nice and aromatic shredded potato latkes=pancakes. The best way to do them is to just pass it through the shute of your food processor with the shredding disk, and you'll have a big bowlful to work with, a super messy kitchen, and the aroma of fried potatoes, and onions...and before you know it, your batch of latkes are gonna be eaten up in less than 10 minutes.

Will post some photos about the latkes, my granddaughter took the photos with her camera, mine just totally went blank...no screen. Will be getting my new camera this weekend. A present to myself!

Baked Eggplant with Roasted Potatoes #3





Just when you thought I had enough potatoes...here comes more!...OK, enough of the potato "show"...or not! This dish is so classic, so easy, and the potatoes have of course, my Indian inspired spices, along with my Hungarian paprika. Simple spicy Italian dressing, right from the bottle is what I used for marinating the eggplant slices for about an hour, and just patting a thick layer of Panko crumbs on it, and bake it very nicely along with the vegetables for almost an hour, until it gets nicely brown and crispy...oh my, what a treat...tastes so rich, it's so yummy, and satisfying, if you have any leftover, the next day you can just make a sandwich with the eggplant, and eat it cold. It's that good!

Baked Eggplant with Roasted Potatoes

1 large eggplant

2-4 large baking potatoes

2 whole garlic

1 onion

1/2 cup spicy Italian dressing

or (oil, and vinegar+spices)

3Tbsp vegetable oil

cooking spray

1/2 cup plain water

a mixture of Indian inspired spices+

Hungarian hot, or sweet Paprika

Preheat oven to 375 degrees. Slice eggplant into 1/2 inch slices.( you need it a little thick, so it can have a good bite and flavor to it.). Soak the eggplant slices in salty water for about 20 minutes. Cut potatoes into quarter wedges, and set aside in a bowl of water. Cut the onion into quarters, cut the tops of the garlic off.

In order to get the spices coating the potatoes, just put the potatoes in a large Ziploc baggie, and put the spices directly in there, give it a good shake, and it's done. Do the same thing with the eggplant and the dressing.

 Put the eggplant with the dressing in a large Ziploc baggie, let it marinade for at least 30 minutes than just dip them in Panko, or course breadcrumbs on a platter, adding more marinade as needed, because, you have to pat them on with your hands, to make sure it's adhered. Layer everything, in a single layer on an aluminum lined large baking pan, pour the oil right under the vegetables, along, with starting out with 1/4 cup of water, adding the rest after about 30 minutes. (For the garlic, drizzle extra right on top)

Spray all the veggies, and eggplant with Pam, or other cooking spray, to prevent dryness, and to assure nice even baking. Bake for about 45 minutes, adding the 1/4 cup of the reserved water, to assure even baking.

That's really how you make crispy oven baked vegetables, especially eggplant. Serves 4.

note: Hungarian Paprika source-BENDE

Truly, the best imported Hungarian Paprika, you can find. I have ordered from them for the last 10 years, they ship promptly, and surprisingly the shipping charge is very minimal. Always satisfied, with the best products, and beautifully packaged, and generous amount for a very fair price...can't get these products in a store, elsewhere, because everything is either made on their premises, or imported.

Just when you thought I had enough potatoes...here comes more! This one is Italian spices inspired. Same roasting method! OK...so maybe I'm Irish, and don't even know it. Actually, not!
Just a blend of "Heinz 57, as they say"...a nice mixture of Mediterranean, and Eastern European!...yes, that's my heritage,my dear friends.
 

Curried Potatoes and Eggs Scramble

I've been so intrigued with all the beautiful and This morning was such a beautiful morning, that I decided to make a nice breakfast treat, focusing on using what I had in my frig, but intent upon using curry powder. I did not want to add curry powder or other spices in the scrambled eggs, and did not want to make them on the side, so I came up with this cute little idea to make a little "nest" in the middle of the curried potatoes, when they were completely done. Eggs only take a minute or to to scramble up, and being careful not to get it mixed up with the potatoes, just concentrating on leaving it in the inside. I must say it was quite a success...better than breakfast out, and I could go on my Saturday grocery shopping.

There are so many different dishes out there on my foodie friends' blogs, and especially with all the wonderful spices to kick up the flavors of foods and make them colorful and healthy, at the same time. The funny thing is, that I have most of those spices, sauces, and condiment on hand. I am, what you might call a "spice freak", and "freezer happy"...99% of my dry spices are kept in the freezer...not that I would want to keep them in there forever, the longest I keep them is 1 year, and they still smell fresh. 

 Curried Potatoes, and Eggs Scramble

1 large russet Yucon gold potato

2 large eggs, lightly scrambled

1 small onion diced

10 grape, or cherry tomatoes, halved

2 Tbsp vegetable oil

1 teaspoon red curry powder

1/2 teaspoon Hungarian hot paprika

1/2 teaspoon coriander

!/2 teaspoon cumin, salt and pepper to taste.

In a large non stick skillet, saute onions, until translucent. In the meantime, cook the potato in the microwave until it's almost soft, slice them in half, and peel them, if you prefer. Dice them in small pieces, and saute them with the onions, on med, high. Sprinkle all the spices on them, and add the cherry, or grape tomatoes.(these small tomatoes keep their shape, they are better, than the diced tomato)...Just keep stirring the potato mixture till it gets nice and crunchy, and a golden color. Clear the vegetable to the side, and leave a portion of a circle to drop the eggs in. Lightly stir, but do not mix up too much, lower the temperature, and let it cook for a minute or two, till it sets. Sprinkle some lime on it to give it a nice flavor. Serves 2.

I love Halloween decorations, it's so much fun... our local supermarket always has decorations for every holiday. Just makes it that much more enjoyable to shop. Could not resist taking a picture, and not getting escorted out of the store. Last year I took some beautiful photos at our local Green market, and was asked to delete the photos...what a "bummer" and embarrassment that was. That's when I lost my grocery cart too. While I was sneaking photos, someone took off with my cart, and realized halfway across the huge football" field size of the store, and abandoned my cart. I finally had to ask the manager to announce on the loud speaker about the lost cart with certain groceries in it...more embarrassment. My daughter refused to walk out of the store with me...kept telling me. "I don't know you"...so no more paparazzi...have to be less noticeable when taking photos out in public.