Oh yeah, you read my title correctly. Have I got some exciting news for you today, AND a recipe because I want you to go forth and prosper too. Now before you go running out and getting all prosperous on me, let’s give a warm welcome to our hosts….not one, but two hosts today.
Why two? Well because two heads are better than one, and two hosts means more marketing and shameless plugs, and let’s be real, I’m certainly not above shameless plugs. I’m not really above anything, except maybe the Hubby on a Saturday night.
Before we get started, let’s give a warm CSA welcome to our first host.
In my best game show announcer voice, “Our first host today hails from some place warm. She’s fun, she’s friendly, she’s fabulous, and she wears Chuck Taylors. Need I say more….it’s Heather from In Her Chucksssssssss.”
Still in my radio show voice, where my words are as smooth as molasses, “Our second guest comes to us today from Victoria, BC. She appears in the e-book A Hot Mess, she is wickedly funny, and she uses phrases like Holla Bitches. Let’s all holla for Kristy at Gastronomical Sovereignty.”
What a mouthful….
That’s what she said. Oh yeah, I went there. When I have the word ass in my title, you know it’s gonna be one of those days. Brace yourselves.
Week nineteen of our CSA brought us produce a plenty. We got a butternut squash, some more red apples, a bulb of garlic, sweet potatoes, another head of red leaf lettuce and yet more red and green bell peppers. I am super stoked to have gotten our first sweet potatoes of the season, and I’m ecstatic we didn’t get any green beans (two bean less weeks and counting; life is good). We did get more bell peppers though, and these little beauties have plagued me all season long. The bell peppers first popped up in our week six share and haven’t stopped since. They’re like the Terminator; they just keep coming, and coming, and coming.
You may remember the mass volume of peppers I had on hand a few short weeks ago. No…well then we need to talk about why the random little details of my life from weeks ago, aren’t still etched into your brain, especially since my peppers are fascinating stuff. I mean really, edge of your seat, riveting. In the meantime, let me refresh your memory.
Now I put a damn fine dent in these ladies that week (dance ladies, dance), but still new ones kept coming in their place, and then last week happened. I had peppers a plenty, but no onions, so I panicked and did nothing instead. I froze faster than a deer in headlights (don’t worry, I gave last week’s point to the CSA), but I couldn’t let another pepper less week pass me by, so I went out and bought some onions.
I might have gotten carried away.
Now the really exciting news (for me; not you…sorry if you were expecting something different): with onions finally in hand, I threw together a batch of black bean and veggie stuffed bell peppers, using every single last pepper in the house. The peppers even had peppers stuffed in them, and while it may seem immoral, like feeding a chicken a nugget, it worked. Yes, after sixteen straight weeks of peppers, I can successfully say I am the champion. Oh yeah, I kicked my CSA’s ass. Holla bitches (and it comes full circle).
Let’s move on to the rest of the food because as magical as these peppers were, they were just one meal. We’ve been getting a lot of apples and as easy as it is to eat them plain (and I did my fair share of that), I wanted to mix it up a little too. So I threw together some Ginger Applesauce using this recipe, and then I had a lovely salad with our red leaf lettuce, some sliced apple and cheddar cheese. Nothing says fall and goes as well together as apples and cheddar (screw pumpkins, until I get around to using mine anyway). Yep, the crisp sweet apples compliment the sharp soft tang of the cheddar cheese. Mmmmm, I think I know what I’m having for dinner tonight…again…happily.
Now I promised you a recipe, and I like to keep my word (unless said promises are made after several cocktails), so without further ado, I present you with Baked Sweet Potato Fries.
This recipe is an oldie, but a goodie, and it’s completely fitting for a repeat since I got sweet potatoes in my CSA share. Plus, it’s my blog so I’ll repeat what I want to. You’d repeat too if it happened to you. Believe me, you’ll be happy I did.
Still not convinced? Well let me explain why this recipe is the Schiz-Nit, and let’s make it in list form, because well, you know how I feel about lists..if you want to get my attention, put it in bullet points, and I’m yours.
- They’re fries, which is one of the ultimate comfort foods.
- They are packed with flavor. These are not your run of the mill grease sticks. They are sweet and spicy all rolled into one…soft on the inside, crispy on the outside.
- They are ridiculous easy to make. Seriously my cat made this last batch…alright you caught me, that’s complete crap, but if cats had opposable thumbs and listening skills, with emphasis on the listening skills, they could handle this recipe.
- If you cook at all, they are made with ingredients you’ll likely have on hand.
- The number one reason these fries are badass is because they are healthy for you. Go ahead and indulge because these are guilt-free and fabulously delicious. They are made with good carbs and good fats, which should be a part of any well-balanced diet (unless you have allergies; I can’t argue with those, although if you let me, I might try. I was raised by attorneys, which is kind of like being raised by wolves). You won’t even miss your ketchup…I promise.
This recipe originally hails from http://www.foodnetwork.com/recipes/paula-deen/baked-sweet-potato-fries-recipe/index.html
Yep, it’s a Paula Dean circa diabetes, and it’s healthy for you too: an oxymoron at it’s best.
Got any more ideas for apples? (Thus far, I’ve eaten them plain, in salads, in sauce, in sandwiches, in muffins and in granola) Do sweet potato fries make you swoon? Any exciting weekend plans?
Baked Sweet Potato Fries
- Olive Oil, for tossing
- 1 sweet potato, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips
- Salt, 1/4 to 1/2 Teaspoon
- Pepper, 1/8 Teaspoon
- Garlic Powder, 1/2 Teaspoon
- 1/4 Teaspoon paprika
Preheat oven to 450 degrees F.
Line a sheet tray with parchment or wax paper. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with salt, pepper, garlic powder and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.