Archive | October, 2013

Baked French Fries

17 Oct

Susan T's Kitchen

I call these skinny fries because they are baked not fried. So easy to make and they taste so good. They will be a hit with the whole family.

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Slice one or two baking potatoes.

Line them  up on a cookie sheet.

Sprinkle them olive oil, salt and pepper.

Bake at 450 until golden brown.

Flip the fries with a spatula.

Bake the other side until golden.

Serve hot with your favorite condiments.

 

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Veggie Meatballs with Onions and Peppers

10 Oct

Veggie Meatballs with Onions and Peppers.

Veggie Meatballs with Onions and Peppers

10 Oct

Another wonderful Italian dish I enjoyed eating in Julia’s Kitchen, meatballs with onions and green peppers!  My dish is a bit different compared to my mother’s  because I replaced the meatballs with a vegetarian version. Thanks to the wonderful market of vegetarian replacements I am able to replicate this wonderful dish!  Of course I could make the veggie meatballs from scratch but that will be another day!  So you ask where to find these veggie meatballs. You will find them at  Trader Joe’s, Whole Foods, and some of the other conventional markets. Hope you enjoy this dish as much as we do!

Slice one green pepper and remove the seeds (if you’re a gardener save the seeds to plant later or share)

Slice 1/2  medium onion and slice one large to medium pepper.

Green Peppers, Onions sliced.

Place all the above ingredients in a large fry pan with 2 tbsp. of olive oil.

Add  the veggie meat balls, depending on how many you want to eat.

Fry and toss with a spatula on low heat until the onions and green peppers are tender and veggie meatballs are hot and slightly browned.

You can quicken the process with the meatballs if they are frozen, by placing them in the microwave for about 50 seconds.

Chop a sprig of fresh parsley and sprinkle on  the veggie balls and the green peppers, give them a gentle toss once more.

No need for more seasonings the veggie balls are already seasoned and the onion and green pepper enhance the flavor.

Serve with you favorite pasta dish or on a roll.

Veggie Meatball Sandwich

Goes great with a glass of red wine!

Enjoy!

Raspberry and Blueberry Vodka Punch

6 Oct

Oh for the love of berries! You’ve got to try this punch made with antioxidant super food blueberries and raspberries.  This is so easy to make and so much fun to drink!  Make up a batch, kick up your feet and enjoy the bursting with berry flavor of this refreshing punch!

 

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Ingredients

1/2 cup blueberries

1/2 cup raspberries

1  lemon sliced

2 tbsp. sugar

1 cup of water

2 cups of sparkling water

6 oz of vodka

In a small sauce pan bring to a boil berries, water and sugar

Remove from heat and break up the berries with a spoon

Strain syrup  through mesh strainer into a large pitcher

Cool for 15 minutes

Add sparkling water

Add  vodka

Stir and add ice

Pour into glasses garnish with blueberries, raspberries and one slice of lemon.

Enjoy!

Herb Roasted Potatoes With Baby Carrots

2 Oct

You can’t go wrong with Herb Roasted Potatoes because they are so easy to make and  taste so good. Make some on a cold day to warm up the house when the temperature drops!

Make a double batch so you have leftovers for lunch during the week!   You can add other veggies if you don’t have carrots.

Roasted Potatoes

4 large potatoes                                                                                                                                                                                                     1/4 cup olive oil
1 tsp. salt
1 tsp. black pepper
2 tbsp. herbs such thyme, parsley, rosemary, oregano, sage
3 cloves chopped garlic
1/2 med onion sliced
2 cups baby carrots

Preheat Oven to 400 degrees
*Cut the potatoes into even chunks and place in a bowl with the olive oil, salt, pepper, and garlic.

*Toss until the potatoes are well coated. Transfer the potatoes to a  baking pan  and spread out.

*Put the carrots and onions into the same bowl, toss and coat with more oil if needed and set aside.

*Roast in the oven for 45 minutes or until slightly browned.

*Flip the potatoes once or twice with a spatula during cooking, for even browning.

*For the last 15 to 20 Minutes add the baby carrots and onions, bake until tender.

*Remove the potatoes, carrots, and onions from the oven and transfer to a serving bowl. Toss and add
a drizzle of olive oil along with the herbs.

**Can be refrigerated for a couple of days or frozen.

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