Ingredients
4 cups whipping cream
12 cups milk
2 teaspoons vanilla
2 (12 ounce) packages white chocolate chips
Directions
Stir together whipping cream, milk, vanilla, and white chocolate chips in slow cooker. Cover and cook on low for 2 to 3 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes.
By Hilary Meyer, Associate Food Editor,EatingWell Magazine
French fries are a near perfect food. It's hard to improve upon perfect, but when we're talking sweet potato fries, the old classic may have found its rival. They're a little sweet plus they offer plenty of vitamin A and beta carotene- something a French fry doesn't. But none of that matters if they're swimming in fat and calories--which is an unfortunate reality for most things fried. At a restaurant, a small order of deep-fried sweet potato fries can set you back 260 calories and 13 grams of fat.
Luckily, making your own crispy sweet potato fries is easy to do in your oven, so you don't need a deep fryer. You'll save 122 calories and 11 grams of fat per serving when you "fry" them in your oven instead. Here are a few tips for making perfect crispy (!) sweet potato fries without burning:
1. Cut All Fries the Same Size
Whether you cut your fries into sticks or wedges, the pieces need to be the same size. This ensures that the fries cook at the same rate. Remember: you're cooking at 450 degrees F--that's high heat. If you cut the pieces too big, they'll be overdone on the outside and underdone on the inside. If you're going for the classic "fry" shape, 1/4-inch-thick matchstick slices work. A medium sweet potato cut lengthwise into 8 wedges works well too.
2. Coat the Fries with Oil (but not too much)
To successfully oven-fry, you still need to use oil--just not as much as you'd need to fill a deep fryer. About 2 teaspoons of canola oil should be enough to coat one medium sweet potato cut into fries or wedges. Toss your oil and sweet potato pieces in a large bowl. Use your hands to mix them together to distribute the oil more effectively. This is also a good time to add seasoning, since the oil will help it stick evenly to the food. And while you're at it, a little oil or cooking spray on your baking sheet is a good idea to prevent the fries from sticking. Cooking spray will give you the best coverage using the least amount oil.
Don't Miss: 10 More Cooking Tips to Make Your Favorite Foods Healthier
3. Boost Flavor with Seasonings
Salt is a must for seasoning fries (don't go overboard--about 1/4 teaspoon is enough for one medium sweet potato), but you don't have to stop there! Paprika is a nice mild spice to add to sweet potatoes--and it looks pretty too. Garlic powder makes them extra savory, and if you like a little kick, chili powder is a great addition. Just make sure that whatever spice you add doesn't contain added salt. If it does, adjust the amount of salt accordingly.
4. Don't Overcrowd Your Baking Sheet
The secret to crispy instead of soggy sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries. Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches. If they're all crammed onto one pan, they'll steam instead of bake and you'll end up with soggy fries.
Don't Miss: 10 Bad Cooking Habits You Should Break
5. Cook Them in the Upper Third of Your Oven
We tend to cook most things on the middle oven rack, but sweet potato fries cook best above the middle position, farther away from the heat source. Since sweet potatoes are, well, sweet, the sugars tend to "caramelize," or brown, more quickly than a regular potato's. A little caramelization is a good thing--but too much and you'll get burning instead. Moving sweet potato fries farther up in the oven slows the caramelization process. If you're making two baking sheets' worth at once, position one oven rack in the middle and one above. Be sure to switch positions during baking and also to stir all the fries at least once so they cook evenly.
Oven Sweet Potato Fries
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Healthy Weight Lower Carbs High Fiber Healthy Heart
Active time: 5 minutes | Total: 25 minutes
1 large sweet potato, peeled and cut into wedges
2 teaspoons canola oil
1/4 teaspoon salt
Pinch of cayenne pepper
Preheat oven to 450°F. Toss sweet potato wedges with oil, salt and pepper. Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.
Makes 2 servings.
Per serving: 122 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 19 g carbohydrate; 2 g protein; 3 g fiber; 323 mg sodium; 429 mg potassium.
Nutrition bonus: Vitamin A (350% daily value), Vitamin C (30% dv).
I make this recipe often, especially during the winter months. I prepare a lot of sliced zucchini that I keep in bags in my freezers! So delicious!
1 c. vegetable oil
3 c. zucchini, chopped
3 eggs
1 tsp. vanilla
2 c. sugar
3 c. flour (I use freshly ground whole wheat flour)
1 1/2 tsp. baking soda
1 tsp. salt
1 TBSP cinnamon
Blend oil and zucchini in blender until pureed. Add egg and vanilla and blend well.
Sift dry ingredients together in a mixing bowl.
Pour zucchini mixture into dry ingredients and stir well.
Pour into greased loaf pans.
Bake at 350 for 30 - 35 min. or until a knife inserted in center comes out clean.
Add choc. chips to the batter if you like, as an option.
A healthy low-fat, gluten-free soup that tastes like buttered corn on the cob with salt & pepper
Ingredients:
Instructions:
Notes:
The photo above has collards rather than squash and no eggs or onion. Very simple and delicious!
Serves 4 - 6
1/8 c. Olive Oil
1 Zucchini or Yellow Squash, medium, thinly sliced
1 Yellow onion or green onions, thinly sliced
3 eggs, whisked together
2 c. Cooked White or Brown Rice OR Brown Rice/Quinoa Combo
My 3 favorite sauces to choose from:
1) ¼ - ½ c. Mae Ploy Sweet Chili Sauce
2) ¼ - ½ c. Teriyaki Sauce
3) Yellow Curry Thai Sauce (I purchase this sauce from my favorite Thai Restaurant: Pawitt's Royale Thai Cuisine in Holladay)
In a hot skillet, add ingredients in the order given
Everything cooks in less than 5 minutes!
Don't overcook.
Optional: Add these before adding the sauce: Cooked chicken, pork, pineapple chunks, green onions, sliced green/red peppers, etc.
Cook Rice, Quinoa one of 3 ways: 1) Pressure Cooker 2) Skillet on a stove 3) Rice Cooker
I cook the two grains together
In a pressure Cooker:
2 c. Brown Rice
1/2 c. Quinoa
4 c. water
Bring to 8 lbs. pressure
Turn off burner and cook for 25 minutes
We have been harvesting Rhubarb this week! Here is a delicious way to use it!Rhubarb Crisp |
 If you like Rhubarb, you'll love this delicious recipe for Rhubarb Crisp!
Sassy Rhubarb Crisp
3 cups rhubarb , cut up
1 cup sugar 1 egg , beaten 2 tablespoons flour 1/4 teaspoon mace (or substitute nutmeg or allspice) 1/4 cup butter 1/3 cup brown sugar 2/3 cup flour Combine the rhubarb, one cup sugar, egg, 2 tablespoons flour and mace and spread into a deep pie plate.
Combine the remaining ingredients to make a crumbly mixture.
Cover the rhubarb with this mixture.
Bake at 375 F for about a half hour, or until rhubarb is tender.
Serve warm with whipped cream or ice cream.
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2 Tbsp unsalted butter
2 Tbsp olive oil
4 c chopped yellow onions (3 large)
2 Tbsp mild curry powder
5 lbs butternut squash
1 ½ lbs sweet apples (such as Macs)
2 tsp kosher salt
½ tsp pepper
2 c water
2 c apple cider or juice
Warm butter, oil, onions, curry powder in large stockpot uncovered over low heat 15-20 minutes until onion is tender.
Peel & seed squash & apples. Cut into chunks. Add to pot with salt, pepper, & 2 c of water.
Cook over low heat approx 30 minutes or until very soft. Puree and return to pot.
Add apple cider and enough water to make soup consistency you like.
This is the recipe as written. When I make it, I use only olive oil and no salt. I start with a tablespoon of curry powder. I also don’t measure the cider and just balance how it tastes when finished. I’d always prefer adding a good cider to water. I check for salt at the end to see if any is needed.
Ingredients:
Big Zucchini
Sour Cream
Romano Cheese
Paprika
Directions:
For Zucchini slice them down the middle, lengthwise, and then into pieces about 3" long. Scoop out the seeds (or make a trough if there are no seeds). Steam them until almost done. Then fill with sour cream, sprinkle with grated Romano cheese, and a little paprika, and broil them, watching to see that they do not burn. People who don't like zucchini enjoy it when it's done this way!
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