Sunday, January 21, 2018

Curly Fries


I used my spiralizer again! I am kind of obsessed. Of course, this time it had to be curly fries!

I pulled out the deep fryer and got to work.

They were easy you just have to plan a bit in advance because the potatoes need to soak awhile in cold water.


I found an Arby’s copy cat recipe and adapted it a bit, it was very tasty, just a very light batter. Which was more of a vessel to hold on the seasonings on the fries than a real batter.

The fries were crisp and delicious!





What you need,

2 large russet potatoes, spiralized

1 ½ cup flour

3 tbsp. paprika

1 tsp. season salt

2 tsp. salt

1 tsp. pepper

1 tsp cayenne

1½ tsp. onion powder

2 tsp. garlic powder

2 cups water

3L vegetable oil for frying

After you have spiralized your potatoes soak them in large bowl of cold water in the fridge for a couple of hours. Cover the bowl with plastic wrap.

Drain the potatoes 30 minutes before frying and let them dry on a clean tea towel.

It is important that the potatoes are really dry.

In a large bowl whisk together the flour, paprika, season salt, salt, pepper, cayenne, onion powder and garlic powder.

Heat your oil in deep fryer or large heavy bottomed pot to 375 degrees.

Dip the potatoes in the batter and then place them on a wire rack over a sheet pan to drain. You don’t want too much batter on the fries, just a nice light coating.

Let them drain for 10 minutes while your oil heats up.

When you are ready to fry, place half the fries in the pot or fryer and gently move them around with some tongs to prevent sticking. Cook for 5-6 minutes until golden and crisp.

Drain on another wire rack over another sheet pan.  You can keep the first batch warm in a 250-degree oven while you cook the second batch of fries.




I will be making these again for sure! I want to try a baked version next time, I don’t want to have to use the deep fryer all the time! I mean it was nice, but you know!

I whipped up a copy cat Arby’s Beef & Cheddar sandwich to go with my curly fries and it was amazballs! I will share the recipe next week.



Enjoy!



Jen






Sunday, January 14, 2018

Zucchini Noodles with Tomatoes, Garlic & Basil


I finally got a spiralizer! I have wanted one for a long time but could never really justify buying one.

But we had a Christmas dinner at work and did a dirty Santa gift exchange, and I stole this lovely little spiralizer from someone else! I love those gift exchanges!




Anyway, I got it home and couldn’t wait to try it, of course zucchini was first up.

The spiralizer worked great! It makes such a satisfying bunch of curly crunchy noodles.


I decided to do something simple with them as my first attempt.

It turned out amazing!






What you need,

1 medium zucchini, spiralized

1 tbsp. olive oil

3 cups tiny tomatoes, halved

3 cloves garlic, minced

1 tsp. salt

½ tsp. black pepper

¼ tsp. chili flakes

¼ cup fresh basil, chopped

Parmesan cheese for serving



In a medium non-stick sauté pan heat the oil over medium heat. Cook the tomatoes until they start to soften up. Add the garlic and cook for a couple of minutes until fragrant.

Season with salt, pepper and chili flake. Smash a few of the tomatoes to get a sauce thing happening.

Add the zucchini noodles and cook for 2-3 minutes at most! They don’t take long, and you don’t want them to be soggy.

Stir in the basil and adjust the seasoning if needed.

Top with Parmesan cheese just before serving.

That is, it, that is how easy it is. The whole process took under 20 minutes.  You can even spiralize the zucchini in advance, just put it in a zip top bag with a paper towel. It will be good like that for up to a day.




Now despite this being delicious, it is NOT pasta! It won’t ever be pasta. It is good, don’t get me wrong but it is never going to replace pasta for me. But I can see myself using the spiralizer a lot.

I want to do curly fries next for sure!

Then the possibilities are endless, sweet potato fries, beet salads, cucumber salads, carrots, butternut squash so many pretty spirals!

If you haven’t tried zucchini noodles give them a go! They really are simple and tasty and very healthy!



Enjoy!



Jen

Sunday, January 7, 2018

All the Vegetables Soup


Well here we are in the post Holiday haze. I don’t know if you are like me, but after 10 days of eating and lying around I just feel full and tired! This first week back to reality was tough.

I decided to start the week off right with a big batch of soup. Some nice healthy soup!


I knew I wanted veggies, all the veggies, I also threw in some beans for a little added protein.

The soup turned out great, so warm and hearty and totally filling, plus it has ALL the veggies!! YEAH!!


What you need,

2 tbsp. olive oil

1 28oz can chopped tomatoes, don’t drain them

2 cups cauliflower florets, cut pretty small, bite sized

1 cup green beans, cut into bite sized pieces

1 cup carrots, sliced into rounds

1 cup celery, chopped

2 cups sliced cabbage

1 small onion, diced

1 cup frozen peas

1 cup frozen corn

1 can pinto beans, drained and rinsed (you could use chick peas if you like)

4 cloves garlic, minced

3 tsp. Italian seasoning

1 tsp. lemon pepper

1 tsp. salt

½ tsp. pepper

4 cups vegetable broth

2 cups water

¼ cup chopped fresh parsley

Parmesan Cheese for serving


In a large heavy bottomed pot heat the olive oil over medium heat. Add the cauliflower, green beans, onion, carrot, celery and cabbage, cook for 8-10 minutes until they start to soften.

Add the garlic and cook 1-2 minutes longer.

Add the Italian seasoning, lemon pepper, salt and pepper and stir to combine.

Add the tomatoes, beans, broth and water.

Bring to a boil, then reduce the heat and simmer for 20-30 minutes until the veggies are tender.

Stir in the peas and corn and cook for 5 minutes or so until they are heated through.

Adjust seasonings as needed.

Finish off the soup with the chopped fresh parsley.

Serve a big bowl with some freshly grated Parmesan cheese on top.

Soup perfection!


Not only is this soup healthy and delicious but it super simple to make and takes no time at all.

Also, it freezes really well, so now I have t a week worth of lunches in the freezer for later!

Oh and, feel free to use whatever veggies you like… zucchini or potato or summer squash or bell peppers, the possibilities are endless!

I hope the start of your new year has been great! Here is to another year of great food.



Enjoy!



Jen

Saturday, December 30, 2017

5 Of My Favorites From 2017!

I can't believe that 2017 is almost over... Seriously fastest year ever.
I think I say that every year, but I feel like it is true, each year seems to go faster and faster.

I didn't blog as much this past year, I don't really know why I just felt like I needed a bit of a bloggy break.  I do plan on a lot more recipes for 2018! I already have a bunch of recipes on my "To Make" list.

Here are 5 of my favourite recipes from this past year, in no particular order.  I have made these recipes multiple times this year, that is how good they are.



This soup is so simple and so tasty. The best part is ,it freezes so well!! I have made multiple batches this year and frozen them in individual containers for quick work lunches! I give this recipe 2 or even 3 thumbs up!



I do love me a muffin or quick bread. I think I have over 30 on the blog!! These super cute little loaves are a delight. They are moist and tender and full of blueberry goodness!



If you can get your hands on some fresh salmon, I do hope you will make these amazing Salmon Cakes. They are so crisp and delicious! The sauce is killer as well!



I often have a strong need for a piece of chocolate cake. This is the perfect cake for that craving. All the ingredients are things you are sure to have on hand and it cooks up quick and perfect. It is moist and tender and so chocolaty! I love it!!



This was my go to summer recipe. I made it or some variation of it at least once a week. I love that you can use different veggies and sausage and spices each time. I also love that you can prep the packs in advance, always a win for weeknight meals. They taste amazing and they really are the perfect summer meal!

What were your favorite recipes this year? Any best by requests for recipes for 2018?
Love you guys! Thanks so much for taking time to ready my tiny little blog! It means a lot to me!

I wish you all health, happiness and laughter for 2018!!

Jen


Sunday, December 24, 2017

Merry Christmas!

Wishing all of you a very Merry Christmas!
May your holiday be filled with lots of love, laughter and a little magic!



Jen