Snacks

Sweet Potato Baked Fries

We have been obsessed with Sweet Potato Fries as of late.  We may be single handedly keeping the Sweet Potato farmers association afloat.  Previously, I was not a Sweet Potato fan.  I endured them.  However, I have had a change of heart!  These fries are delicious and so incredibly simple to make. 

I recommend serving them with a little spicy barbeque to offset the sweet flavor that is inherent in these gorgeous little Sweet Potato Fries.  

BAKED SWEET POTATO FRIES (Serves 2)

• 2 organic sweet potatoes - cut into French fries
• Olive oil
• Sea salt, pepper and jalapeño powder to taste

Preheat oven to 350°. On a baking sheet lined with a non-stick baking mat toss fries and a drizzle of olive oil (use sparingly or they won’t crisp up).  Arrange fries in a single layer.  Dust with salt, pepper and jalapeño powder. Bake for 20 minutes at 350°, flip once and continue to cook for up to 15 more minutes.  Be careful not to let them burn….yes, learn from my mistake.

I’ll never forget popcorn night as a child as the tiny kernels would magically transform into white fluffy goodness.  As an adult a fantastic friend, who happened to be my boss at the time would make popcorn at work as a much needed respite to the day.  She single handedly rekindled my love of popcorn.  Let me make this clear, the stuff that comes in a little bag, and is stained with food coloring is not popcorn. Not even close.  Popcorn is a whole grain too, and when you make it from scratch you can control what is put on it.  The closer you are to the source of your food the better! 

Looking for more snack ideas?  Look no further!

Now I would like to share with you my recipe for…

HOT ‘N SPICY POPCORN (Enough to share for 2 people…if you want)

• 1 tablespoon olive oil
• 1 cup popcorn kernels (try to find no GMO labeled corn kernels)
• 2 tablespoons melted pastured butter
• 1 clove garlic – minced
• ¼ teaspoon jalapeño powder – or some other hot goodness
• salt & pepper to taste

Over medium heat place the olive oil in a large sauce pan, that has a tight fitting lid (glass lid preferably).  To the oil add 3 kernels of corn.  Now sit back, relax and listen for those kernels to pop to perfection.  When you hear one pop add the rest of the popcorn.  As the kernels begin to do their thing, shake occasionally to prevent burning.  You will know the popcorn is done when the pops have all but stopped. 

In the meantime mix the butter, garlic, and jalapeño powder in a small bowl.  When the popcorn is done, transfer it to a large enough bowl to hold all the popcorn goodness, and then drizzle the butter mixture over your popcorn.  Eat quickly before someone else does. 

It is hard to believe that June is here, but it is!  I’m eagerly looking forward to what this summer has in store.  On that note I thought it would be fitting to whip up some delicious veggie dip to use up all those glorious vegetables from the farmers markets.  So tell that white stuff they call veggie dip to stay on the shelf where it belongs.  This dip is incredibly easy, tastes better, and you know exactly what’s in it.  No high fructose anything insight.  Looking for another veggie dip idea?  You might want to try Tofu Green Goddess Dressing as an interesting alternative.

DILL AND YOGURT VEGETABLE DIP (YIELDS 3/4 CUP)

INGREDIENTS

• ¼ cup mayonnaise
• ¼ cup plain yogurt
• 1 tablespoon dry dill – or use fresh if you have it!
• 1 green onion – sliced
• 1 teaspoon white onion – finely minced
• salt and pepper to taste

DIRECTIONS

Combine all ingredients in a air tight dish.  Allow to chill at least one hour before serving.  Then dip at will!

FISH STICKS (SERVES 2)

We are constantly looking for a snack or light lunch that doesn't contain bread, crackers, etc.  Don't get me wrong we love that stuff, but it seems we eat bread at just about every meal.  These were a perfect fit and so easy to prepare.  Plus they offer a great way to rid yourself of leftover fish.  You can easily substitute water packed canned tuna for the fresh fish if you wish.

• 1 small mild fish fillet about 2 ounces - cooked and chilled, leftovers are best
• 12 kalamata olives - finely chopped
• 1 tablespoon red onion - finely chopped
• 1 tablespoon extra-virgin olive oil (EVOO)
• 1 tablespoon kalamata olive juice
• 1 teaspoon white balsamic vinegar
• pepper to taste
• 4 celery stalks - cleaned, ends trimmed

Combine all ingredients except celery in a small mixing bowl, flaking fish with a fork.  Once combined refrigerate in an air tight container for at least 30 minutes to combine flavors.  Add fish filling to celery and cut into 3" length, cutting at a diagonal.  Serve immediately.