Tuesday, November 9, 2010

Spicy Sweet potato Fries and Cheesy Zucchini with Garlic and Parsley

I'm still making Kalyn's meals this week. It is fun to try new dishes. It is very easy for me to get in a rut and make the same thing. That is one of the best things about writing a blog, it forces me to try new things. I bought an extra-large sweet potato and cut it into strips.  It made enough for two meals, and the spice recipe makes enough for two times.  I didn't have ground fennel, so I used my extra coffee grinder and ground up fennel seeds and fresh oregano from my garden.

Printable Recipe:
Ingredients for Spicy Sweet Potato Fries:
Seasoning Mix:
2 Tablespoons ground coriander
1 Tablespoon ground fennel
1 Tablespoon dried oregano
1 Tablespoon aleppo Pepper (or use a smaller amount of cayenne pepper)
2 Tablespoons kosher salt
Preheat oven to 425 degrees F. Peel sweet potatoes and cut into strips about 3 inches long and 3/4 inches thick.

In a mortar and pestle or spice grinder, grind together coriander, fennel, oregano, and pepper. Mix in salt. (This makes enough for several batches of sweet potatoes, so you'll need a small jar to store the extra.)

In plastic bowl, toss together cut sweet potatoes, olive oil, and spice mixture. You will need about 1 Tablespoon olive oil and 2 teaspoons of the spice mixture for every two sweet potatoes, depending on how spicy you like it.

Spray flat roasting pan with non-stick spray. (I would use a non-stick cookie sheet if I had one small enough to fit into my toaster oven!) Spread out sweet potatoes in single layer. Roast 30-40 minutes, turning about every ten minutes. Sweet potatoes should be softened through and lightly browned when they're done. (They will only be slightly crisp. If you wanted them crisper, I might increase the temperature to 450 degrees F or use convection if you have it, but sweet potatoes never get as crisp as fried potatoes.) Serve hot.

Printable Recipe:

Ingredients for Cheesy Zucchini with Garlic and Parsley:
2-3 small zucchini, cut into 1/2 inch-thick slices
1 Tablespoon olive oil
4-6 large garlic cloves, thinly sliced
pinch sea salt
2 tablespoons chopped flat -leaf parsley
2 tablespoons grated parmesan
1/2 cup grated mozzarella
With stove set to medium, heat the olive oil in a large frying pan with a lid. Add sliced garlic and saute' about 1 minute, until you start to small garlic. Add squash and stir to coat with oil, then cover and cook 4 minutes, stirring once or twice. After 4 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 minutes more, uncovered until zucchini is tender-crisp and liquid is evaporated.

Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add parmesan and stir until it melts, about 1 minutes. Sprinkle mozzarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted. Serve hot.

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