Recipe: Slow Cooker Beef Stew

This recipe is comfort food at its best. Hearty beef stew with chunks of potato and carrots, in a rich, wine-based broth. So easy to prepare, and filling on these chilly fall evenings. When I was a kid, my dad used to make stew whenever it was really, really, cold outside, and it's one of those foods that has a special place in my heart since it reminds me so much of him.

I don't know if my stew can compete with his, but it's still pretty good! The aroma in my kitchen as this was cooking was intoxicating, and everyone was lining up to enjoy a bowl when it was ready. Serve with a gluten free baguette so you can mop up all the juices in the bottom of the bowl!

Feel free to use up vegetables you have in the fridge that need to be used, or to substitute chicken or turkey for a slightly different version.

Recipe: Homemade Apple Sauce

Since apple picking a few weeks ago, I've been making a lot of apple based recipes.  I've always liked applesauce, and when my son was a baby it was one of the things I would make for him from scratch in the fall when local apples were cheap and plentiful.  This year it was great making applesauce from the apples my son was able to pick himself! 

Homemade applesauce

This recipe makes about 6-8 servings.  It can be doubled or tripled and frozen in freezer bags or single serving containers.  

Ingredients
6-7 medium apples, Macintosh or Spy
juice of half lemon
1 tbsp. brown sugar or honey (or more to taste)
1/4-1/2 teaspoon cinnamon (optional)
1/4 cup water or more as needed

Directions:

1- Peel and core apples.  Cut into chunks.
2- Place apples in a saucepan and squeeze lemon juice over top.  Stir to coat to prevent browning.
3- Add water, sugar and cinnamon.  Cook over medium heat, stirring occasionally to help break down apples. 
4- Continue to cook until apples are mushy and mixture has a sauce-like texture, adding more water if mixture becomes too thick and lowering temperature if bottom begins to burn.  Adjust seasonings.
5-  For a completely smooth sauce, blend with an immersion blender until smooth. 

Asparagus Bundles (Recipe from Carron Farms Harvest Food Share)

After receiving my harvest food share delivery on Wednesday, I couldn't help but try out the recipe of the week, the Asparagus bundles with homemade vinaigrette.  It made a great side dish, and a pretty presentation.

 

Here's the Recipe from Carron Farms

Roasted Asparagus Bundles with Lemon Vinaigrette

3/4 lb Fresh Asparagus, woody stems removed

2 Tablespoons Extra Virgin Olive Oil
Salt & Pepper To Taste

Vinaigrette Ingredients
1/2 teaspoon Dijon Mustard
1 - 2 Tablespoons Lemon Juice
1 Tablespoon Olive Oil
Salt & Pepper to taste

Instructions
Preheat oven to 400 F. In a large bowl toss the asparagus in the olive oil and some salt and pepper.
Spread the stalks out on a baking sheet in a single layer. Roast until tender but still firm and moist, about 10 minutes.
In a small bowl, vigorously whisk together the mustard and lemon juice. 

Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. 

Season with salt and pepper to taste.
Toss together the roasted asparagus and vinaigrette. May be eaten warm or cold. 

I tied the bundle together with one of their garlic scapes.  Even my asparagus-hating husband liked it, because he likes anything that has lemon on it.  Almost impossible to go wrong with this easy side dish.

The Perfect Pasta Dish for a Busy Busy Monday

Do you ever feel like you have a thousand things to do and about ten minutes to get them done?  That's my life this week!  Thankfully I managed to do most of the cooking for the week yesterday. 

Tonight's dinner was a prime example of quite possibly the simplest pasta dish out there, that is a little bit dressier than the typical tomato sauce version.

Artichoke Pesto-Style Pasta

Recipe: 
1 bag gluten free pasta of choice
1 jar artichoke bruschetta topping

Optional: Parmesan or Romano cheese as garnish, or some chopped, fresh herbs.  Omit cheese for the dairy free version.

1-Cook pasta according to package directions.  Drain and return to pot.
2- Toss with jar of artichoke bruschetta topping and transfer to serving bowl. 
3- Garnish with shaved Parmesan or sprinkle with grated cheese.  We go dairy free because of my son, so some sprigs of parsley or some chopped fresh basil add some bright colour to our plates.

Serve hot!

Recipe: Oven Baked Halibut with Mushrooms & Zucchini with a Spinach and Corn Salad

A few weeks ago on a Saturday or a Sunday, I suddenly had the urge for fish.  Fish is not something I cook regularly, although I don't know why that is, since I actually like many fish dishes quite a bit.  I gave in to my craving, and bought a few boneless halibut fillets, and threw together a simple dinner.

If preparing this entire meal, prepare the vegetables first and get them in the oven about 5 minutes before the fish.

Ingredients For Fish (serves 2)

2 pieces boneless halibut or other firm, white fish
1 tablespoon of room-temperature butter (I use a non-dairy butter substitute)
1 clove garlic, crushed through a garlic press or minced
salt and pepper to taste
chopped green onion or chives for garnish
aluminum foil to line baking sheet

Directions
Oven 350F

1- Line a cookie sheet with aluminum foil or grease cookie sheet.
2- In a small cup, mix together butter, garlic, a few shakes of salt and pepper.
3- Place fish on baking sheet, and using a pastry brush, brush the tops of fish with garlic butter.
4- Place in oven and cook until white all the way through, approx. 15-18 min.
5- Remove from oven and sprinkle with chopped green onions or chives when serving.



Oven Baked Mushrooms and Zucchini

Ingredients
4 oz. sliced mushrooms (about half a package of sliced mushrooms)
1 zucchini, sliced into half moons
1 tablespoon of olive oil
salt and pepper
1 teaspoon of dried, mixed herbs (I prefer Provençal mix, but dried thyme and marjoram work well)

Directions
Oven 350F

 1- Cover a cookie sheet with aluminum foil, or grease sheet.
2- In a bowl, place olive oil, herbs, salt and pepper and give it a stir to mix.
3- Drop in mushrooms and zucchini and mix until coated.  Add some additional olive oil if necessary.
4- Place vegetables on baking sheet in a single layer.
5- Cook until cooked through, approximately 20 minutes. 

Serve with a Spinach and Corn Salad

Place a layer of baby spinach on a plate.  Place sliced tomato and avocado on top.  Sprinkle corn kernels over salad and top with a lime/mustard vinaigrette.

Dressing
1/4 cup olive oil
1/2 teaspoon Dijon mustard
juice of 1/2 lime
salt and pepper

Mix well and taste.  Adjust seasonings accordingly.  I like my dressings strong.  If you prefer a lighter taste, thin with some additional oil, or some water.  Add a pinch of sugar or some honey for a sweeter flavour. 

A great early summer dinner.  Enjoy with a glass of white wine!

Recipe: Smothered Pork Chops

This recipe is one I tried from a cookbook that belongs to my sister that is geared to cooking with children, called Cooking with Kids.  I don't make much pork, but there was a sale and I bought a pack on impulse.  I remembered this recipe and gave it a try.  This would make a great sauce for chicken or for ribs as well.  I like my sauces thick and this one thins out as it cooks, so I will probably add some cornstarch or some arrowroot next time, or cook it a bit longer to thicken it up.

My son ate two pork chops when I tried this recipe for the first time, so I thought I'd share it.

Ingredients
6 pork chops
1 chopped onion
1/2 cup ketchup
1/4 cup brown sugar
 3 tbsp. white vinegar
1/2 tsp. soy sauce
dash salt and pepper
oil

My additions to the recipe:
2 handfuls baby spinach or chopped kale
dash of hot sauce
chopped green pepper and parsley for garnish

Directions:
Oven 350F
1- Season pork chops with salt and pepper.  Heat oil in pan and brown pork chops on each side. Remove and drain on paper towels.
2-Put pork chops in a casserole dish and cover with chopped onion.  If using spinach or kale, arrange around the pork chops
3- Mix ketchup, sugar, vinegar and soy sauce in a bowl until combined.  Add hot sauce if using.  Pour over pork chops.
4- Cover and bake for 1 hour.
5- Remove from heat and sprinkle with chopped parsley or green onions.  Serve on a bed of rice or spinach.

Still in the casserole dish, without any garnish

Gluten Free Recipe: Ceviche

Ceviche is a marinated seafood salad, where raw fish is essentially "cooked" in lime juice.  When making Ceviche at home, it's important to use the freshest fish and vegetables possible, because the minimal number of ingredients really allows the flavours of each ingredient to shine through.  The dish is found in many Central and South American countries, each with its own special way of preparing it.  White Fish Ceviche is the basic kind, but shrimp, salmon, calamari and other types of seafood are common and delicious in their own right.

Ceviche is generally served as an appetizer, but it also makes a lovely small lunch on a hot day.  It's naturally gluten and dairy free.

Here is a recipe for a simple, White Fish Ceviche:

2lbs. corvina, tilapia or other firm, white fish cut into 1 inch cubes
juice of 6 limes (or enough to cover fish)
1 white onion, sliced thinly
2 tomatoes, diced
1 bunch cilantro, finely chopped
1 serrano pepper or chili, finely diced (or to taste)
1 handful chopped green olives (optional, but I really like them)
1 tablespoon good quality olive oil (also optional)
pinch of cumin
salt and pepper to taste (approx. 1 tsp. salt and a few shakes of pepper)
Leaves of iceberg lettuce, for serving.  This is the best type because it's firm.  One handful of chopped cilantro for garnish.

Instructions:
1- Cut raw fish into 1 inch cubes and place in a glass casserole dish.  Cover with lime juice.  Fish needs to be covered completely, so add more lime juice if necessary. 
2- Add diced tomatoes, sliced onion, diced pepper and chopped cilantro to dish.  Add salt, pepper and cumin.  Mix well and add more lime juice if needed. 
3- Cover and refrigerate, ideally overnight.  When ready, fish will be completely white, not translucent.  Many people marinate the fish for a much shorter period, but since I'm serving it to my toddler, I like to be certain.  A few hours (4-6) should suffice if you want to make it and eat it the same day.
4- Stir and adjust seasonings.  Sprinkle with chopped olives and drizzle with oil if using.
5. Place one lettuce leaf in the bottom of each small serving bowl.  Add Ceviche, and sprinkle with reserved chopped cilantro for garnish.  Serve accompanied with plantain chips for a gluten free appetizer or small meal.  Serves 4-6.

The Ceviche at Roca Sunzal Hotel in Tunco Beach, El Salvador

As you can see from the photo, sliced carrot was added to this particular dish.  I was a little hesitant to try Ceviche the first time I was in El Salvador because of the raw fish aspect, but it's now something I look forward to.  The mix of flavours combining the lime juice, salt and heat from the peppers is addictive.  Gluten Free beer is difficult to come by in El Salvador, but it would make a perfect accompaniment.  My Salvadoran in-laws suggest rum and coconut water as a substitute, or just coconut water for children. Enjoy!

Recipe Tab Up and Running!

Hi everyone,

Looks like whatever my son had has found me.  Cough, stuffy nose, aches and pains.....just blah all around! 

On a brighter note, I have begun posting the recipes from the blog under the Recipes tab at the top of the page.  There aren't too many yet, but I'll keep adding as I post and the list will grow.  I've arranged them under headings according to meal type (Breakfast, Appetizers, Mains, etc.) 

I'm open to recipe suggestions.  Looking for a gluten or dairy free version of a recipe you love?  Send me a request and I'll get it up for you.  I'll also gladly post any gluten or dairy free recipes (with attribution, of course) that are sent my way, after I've tried them out and can post a glowing review!  Happy cooking!

Recipe: Simple Vegetable Soup

Ingredients  (Serves 4)

1 litre box gluten free vegetable or chicken broth + additional water as needed
2-3 yellow potatoes (or any thin skinned variety), cubed
3 carrots, peeled and chopped into bite sized pieces
3 celery stalks, chopped into bite sized pieces
1 onion, quartered and then each quarter halved
salt and pepper
1 tsp. Provençal seasoning blend (a simple blend of parsley, thyme and marjoram also works nicely)
salt and pepper to taste
olive oil 
1 lemon, quartered to accompany soup when serving
grated Parmesan cheese, optional


Directions

1- In a large soup pot, coat the bottom with a thin layer of olive oil.  Put chopped vegetables and seasoning blend in pot.  Stir to coat and let cook over medium heat for 5 minutes to soften and allow flavours to blend.
2- Add broth.  Bring to a boil and then lower heat to a simmer.  Taste soup and adjust seasonings, adding additional water if desired.  Cover and let simmer until vegetables are softened, approx. 15-20 min.
3- Serve in warm bowls with a lemon quarter to squeeze for added flavour.  Sprinkle with grated Parmesan cheese if desired.

This soup is my favourite kind to make: SIMPLE.  The potatoes add some heartiness.  Some peas or spinach would add a nice touch of colour as well.  Eat as a meal accompanied by some crackers and salad, or as a first course.

Updated September 2013

Recipe: Herbed potatoes with crumbled bacon

These potatoes are a delicious side dish that can be perfectly paired with some scrambled eggs and a citrus fruit salad for a nice breakfast, or served alongside a meat and vegetable for lunch or dinner.  Tonight I prepared them with baked turkey sausages and steamed green beans for dinner. 

Ingredients
4 strips of bacon
6 red potatoes (medium sized)
1/2 tsp. dried rosemary
1/2 tsp. dried parsley
salt and pepper

Directions
1- Wash and cut potatoes into 1 inch cubes.  Set aside.
2-In a frying pan, fry the bacon until crispy.  Remove from pan and place on paper towels to soak up excess oil and cool.
3- Over medium high heat, fry the potatoes in the oil from the bacon until crispy on the outside and cooked through on the inside.  Sprinkle with dried herbs and pepper. 
4- With a slotted spoon, remove the potatoes from the oil and drain on paper towels.  While still warm, place in a serving bowl.  Crumble the bacon over the potatoes and combine.
The bacon should add enough salt flavour, but season with more salt if desired.

*** This dish could be made by tossing the potatoes in olive oil and herbs and baking them in a 375F oven until cooked to cut down on fat and calories.

Strawberry Banana Breakfast Smoothie

Since I was thinking about breakfast ideas the other day, I've been making myself smoothies.  I tend to drink a lot of smoothies when the weather is warm, and forget about them during the winter.  Since I've discovered that my son loves them however, I've decided that they're a great way to get some fruit into his system in the morning. 

Strawberry Banana Breakfast Smoothie
1 banana, cut in chunks
1/2 cup strawberries, washed, hulled and halved
1/2 cup vanilla yogurt
1/2 cup milk (or rice milk or other non-dairy milk)
2 ice cubes

Put ingredients in blender and blend until smooth.  I've had to tweak the recipe a little because my son can't have dairy, so I substitute 1 cup of vanilla rice milk for the yogurt and milk.  If using frozen fruit, omit ice cubes.  Adjust milk to desired thickness.  I like my smoothies thick enough to eat with a spoon, but my son likes them thin like juice. 

Sometimes the simplest things in life are the yummiest!

White Bean, Spinach and Chicken Meatball Soup

 

This is a soup I make often because it really is simple to make and everyone loves it. It's gluten and dairy free, but still filling enough to serve as a complete meal.

For a thicker consistency, blend some of the soup before putting in the meatballs. It's a great way to get your kids to eat their beans and greens!


Ingredients 
Soup                                                                                      
2 tbsp. olive oil                                                                                                
1 sweet onion, diced                                                                                        
3 cloves garlic, minced                                                                                     
4 cups gluten free chicken broth or vegetable broth                                
1 (28 oz.) can tomatoes, pureed (Optional.  If you don't like tomatoes, add more broth)                                                           
1 (15oz.) can white beans, rinsed
1/2 package frozen chopped spinach, thawed

Meatballs
1 lb. ground chicken
1 egg
1/2 cup GF bread crumbs
salt and pepper
1/2 tsp. dried rosemary (optional)

Directions

1- Prepare meatballs:  Mix chicken, egg, bread crumbs, salt & pepper and rosemary in a bowl and mix thoroughly. Form into small meatballs and place on a non-stick baking pan (approx. 30-40 mini meatballs.) Bake meatballs at 350F until cooked through, approx. 15 min.

2- While meatballs are cooking, in a large pot, heat olive oil and add onions and garlic. Sauté over medium heat until soft, approx. 5 min. Add chicken broth, tomatoes if using, and spinach.  Bring to a boil and then lower to a simmer.

3- Remove meatballs from oven and set aside.

4- Add beans to soup.  If you want a thicker soup, puree a bit with an immersion blender until desired thickness is achieved.  Add meatballs after blending. 

Serve with some grated Parmesan cheese, if desired. 

When cooked, add beans and meatballs to soup and heat through.  Adjust seasoning.  Serve with some grated parmesan if desired.

*** I like to make a meal out of it by cooking up some macaroni or small shell noodles in a separate pot and adding them to the soup when serving.  Rice would also work nicely.

Vietnamese Style Fresh Spring Rolls

I have recently started making fresh rolls using rice paper, and I love making them as appetizers or as a healthy lunch option with some soup or a side salad.  I've experimented with different ingredients, but this is the basic one I go back to most often.

Ingredients

10 rice papers
100 grams thin rice noodles (in a package with 4 bundles, use 1 bundle)
2 carrots, cut in matchsticks
1 cucumber, in matchsticks
1 mango, sliced in thin strips
1 yellow bell paper, in thin strips
1 handful lettuce, shredded
1 handful chopped parsley or cilantro
1 tbsp. sesame oil (optional)
1 tsp. rice vinegar (optional)
1/4 tsp. sugar (optional)

Directions
1- Cook rice noodles as directed.  Drain.  Mix sesame oil, rice vinegar and sugar if using and toss with noodles.
2- In a large bowl, fill halfway with very warm water.  Work with one sheet of rice paper at a time, finishing entire process before beginning the next roll.  Dip rice paper in water until soft.  Check instructions on package for soaking time.  On a clean surface, lay rice paper flat and place some lettuce in the middle.
3- Place some carrot, pepper, mango, cucumbers, herbs and rice noodles on the lettuce.
4- Fold one edge of rice paper over the middle and tuck under.  Fold in the ends and roll over once more to close. 
5- Slice each roll in half.
Serve with dipping sauce of choice.  I prefer a ginger chili sauce.  Enjoy!

Homemade Corn Tortillas with all the fixings

Last night my husband and I went over to a friend's place to participate in an experiment:  make corn tortillas from scratch.  Soaking and grinding the corn, making the dough, pressing and cooking the tortillas.  Very labor intensive stuff, but a lot of fun.  After a few mishaps (note to self:  corn must be DRY before putting through the grinder), we figured it out and pumped out at least a hundred tortillas to serve the guests that were due to arrive at seven.

The meal was not intended to be gluten free; our son was being babysat by my parents, and we were free to eat what we wanted.  I realized later however, that it was indeed a gluten free feast!

Corn tortillas
Refried beans
Ground pork and seasonings
Grilled fish
Guacamole
Tomato, onion and cilantro salad
Shredded lettuce
Bean salad with grilled corn and green onion

The food was filling and delicious, and no one even missed the gluten.  We couldn't have had a better gluten free party if we'd tried!  I think next time though, I'll make the tortillas from pre-ground corn.  Although I have to say it was quite fun to work from scratch.  Definitely something everyone should try at least once. 

Of course we forgot to take photos, or I'd post them here.

Stuffed Peppers

*Updated June 2013

I love this recipe because it's so easy to tweak the recipe to just a little to completely alter the flavours of the dish.  This is the basic recipe, the one that I started with.  Perfect for a cold night, keeps well, travels well and tastes delicious!  I've based the number of peppers on a four person serving of 1 pepper per person.  There will be leftover stuffing, so you could definitely add another pepper or two.

Ingredients

4 bell peppers (red, orange or yellow)
1 cup rice
1 lb. extra lean ground beef (chicken or turkey work well too)
2 cloves garlic, minced
salt and pepper to taste
1 cup frozen vegetables (mix of peas, carrots and corn)
1 cup shredded mozzarella or cheddar cheese (optional)
1 jar tomato sauce

Preheat oven to 400F

Directions

1- Cut tops off peppers.  Trim bottoms so that peppers stand alone, but avoid making large holes in the bottom. Place peppers in a casserole dish.
2- Cook rice according to package instructions.  For more flavour, cook in a gluten free vegetable of beef broth instead of plain water.  Remove from heat and put aside.
3- In a large frying pan, cook ground meat over medium-high heat until cooked through.  Add minced garlic and frozen vegetables and cook for another 3-5 minutes.  Add salt and pepper to taste.  Turn off heat and stir in rice.  Mix to combine.
4- Fill peppers with rice mixture.  Cover dish with aluminum foil and bake for 20-25 until peppers begin to wrinkle and look cooked through. Put aside extra stuffing for another meal or stuff extra peppers to freeze.
5- Remove foil and ladle tomato sauce over peppers.  Sprinkle with cheese.  Return to oven uncovered until cheese bubbles.
6- Serve peppers with side vegetables or a salad.

Tips
- To freeze peppers for later, freeze stuffed, but before baking in the oven.  Cook from frozen.
- To use as a side dish, cut peppers in half and lie them on their sides in the baking dish.  Fill halves and serve as a side dish.
-For BBQ peppers, stir in BBQ sauce while cooking meat and omit tomato sauce.
-Vegetarian: omit meat and use lentils instead.

Lentil Soup for Health and Wealth

It is an Italian tradition to eat lentils on New Year's Eve.  The shape of the lentils are reminiscent of Roman coins, and they represent the wealth (in all areas of life) that the new year will bring.

 It's a nice tradition, and it gives me an excuse to make some lentil soup!  Since it's an Italian tradition, I thought that a simple Italian style soup is in order.

Leek and Potato Soup

Last night I felt like eating something warm and soothing, to take the edge off the chilly weather we've been experiencing.  There's nothing like a hearty soup or stew on a cold winter's night to warm the bones.  Here's my version of leek and potato soup that doesn't require any flour or cream for thickening.

Leek and Potato Soup

Soup
2 leeks, cleaned and sliced thinly
2 medium-large potatoes, cubed
**I use white or yellow potatoes with a thin skin so that I don't have to peel them
2 cloves garlic, minced
4 cups vegetable or chicken broth (1 box of broth)
1 tsp. dried, mixed herbs (or 1/2 tsp. rosemary and 1/2 tsp. thyme)
olive oil
salt and pepper

Finishing
6 mushrooms (button or cremini), diced
1/2 zucchini, diced
1/2 orange or red bell pepper, diced
1/2 onion, diced
salt and pepper

Directions
1- In a large pot, pour enough olive oil to lightly coat the bottom.  Over medium heat, sauté the garlic and leeks until soft, approx. 5 minutes.
2- Add cubed potatoes and stir to coat.  Add herbs, and season with salt and pepper.  Cook another 5 minutes.
3- Pour in broth, bring to a boil and then lower heat.  Let simmer 15 minutes, or until potatoes are cooked through and soft.
4- While soup is cooking, pour 1 tbsp. oil in a pan and cook garlic, onion, mushrooms, pepper and zucchini until just cooked through.  Lightly salt and pepper.  Remove from heat.
5- When soup is ready,  blend with an immersion blender or in a blender until desired smoothness is reached.  If soup is too thick, add a little more water or broth.  Ladle into warm bowls and top with some of the sauteed vegetables.  Adjust seasonings and serve.

Chicken Nuggets and Sweet Potato Fries

My son loves all things ketchup, and while I try not to indulge him all the time, sometimes I like to make a meal that's a natural match while still being healthy.  Both the nuggets and the fries are oven baked, and taste delicious.

Chicken Nuggets
We're a family of three, and I find that 2 chicken breasts works well for us.

Ingredients

• 2  boneless, skinless chicken breasts, cut into nuggets or fingers
• 1 1/2 cups gluten-free bread crumbs.  I use coarsely ground ones because they have a crunchy consistency but any type would do
• 1 tbsp. dried parsley or basil flakes
• salt and pepper
• 2 eggs
• 1 tsp. plain mustard

Preheat oven to 350F
Lightly grease a cookie sheet 

1- In a bowl, beat eggs and mustard until combined.  In a separate bowl, combine bread crumbs, herbs, salt and pepper.
Lay out an assembly line: raw chicken, egg mixture, bread crumbs, cookie sheet.
2- One piece at a time, place the chicken in the egg mixture, covering completely.
3- Remove from egg and place in breadcrumb mixture.  Coat thoroughly, shake off excess and lay on cookie sheet.  Repeat process until all pieces are coated.
4- Place in oven for 15-20 minutes, or until there is no pink left in centre of nuggets.
5- Remove from oven and serve warm with dipping sauce of choice.

Sweet Potato Fries
1 large sweet potato is enough for us, but two is always a good bet.  I find that not peeling the potato helps it to keep a better shape, but they work well peeled too.

Ingredients

• 1-2 large sweet potatoes, cut into french fry pieces
• salt and pepper
• olive oil to coat

Preheat oven to 425F  
Cover two cookie sheets with aluminum foil and lightly grease


1- Place fries in a bowl or a zip lock bag.  Salt and pepper to taste, and pour in enough olive oil to lightly coat.  Mix well or shake bag.  Fries should not be drowning in oil, or they will go soggy.
2- Arrange on cookie sheets, allowing space in between fries.
3- Bake for ten minutes, turn and bake for another 5-10, depending on desired level of crispness.
4- Allow to cool slightly before serving.
5- Serve with desired dipping sauce.

Sweet potato fries take spice really well, so if you're feeding older children who like spicy food, try adding some cayenne pepper or some coarse cracked black pepper before cooking.

This is a kid friendly meal, that tastes good but is healthy too.   I cook the chicken first, and then just keep it warm or place it back in the warmed oven for a few minutes while the fries are cooling.  A quick meal with simple ingredients and just a few steps.  Enjoy!

What's for Sunday Brunch?

Yesterday a good friend and her daughter dropped in for Sunday Brunch.  What was on the menu? A mushroom, bell pepper and tomato frittata, cornbread, rice paper rolls with mango and carrot accompanied by two dipping sauces, salad and fruit.  And all gluten-free, nut-free and dairy- free!  The cornbread was from a mix, but the rest was prepared from scratch.  A simple and delicious Sunday Brunch!

Frittata Recipe

8 eggs
4 mushrooms, diced
1 orange or yellow bell pepper, diced
1 tomato, seeded and diced
1/2 onion, diced
1 green onion, sliced finely
1 clove garlic, minced
1 tsp. dried parsley or mixed herbs
1-2 tbsp. olive oil
Salt and pepper to taste

Instructions

1- Chop all vegetables ahead of time and keep each separated.  In a large bowl, combine eggs, salt and pepper and whisk thoroughly.
2- Heat oil over medium heat in a pan that is the size of frittata you wish to make.  The smaller the pan, the thicker the frittata.
3- Add the garlic, onions and bell pepper to the oil, cooking until softened.  Add mushrooms and cook another 1-2 minutes.
4-   Add tomato and green onion to eggs, stirring to combine and pour over vegetables in pan.
5- Stir mixture until eggs begin to cook through.  Place a lid on the eggs and allow to finish cooking, being careful not to burn the bottom.  My frittata took approximately 20-25 minutes to cook completely.  An alternative to the stove top method is to place the oven proof pan in a 350F oven until cooked through, usually about 20 minutes.
6- Transfer to a plate or serving platter by sliding out of pan.  Cut into wedges and serve warm or cold.

My son likes to eat his with ketchup, but I put out some grated pecorino cheese for my friend who doesn't have the same dietary restrictions. 

Happy cooking!