Tuesday, November 9, 2010
Spicy Sweet potato Fries and Cheesy Zucchini with Garlic and Parsley
Ingredients for Spicy Sweet Potato Fries:
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.
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.