Sweet Potato Fries

I've made sweet potato fries before, but I never quite get it right. They'll be soggy, or burnt, or underseasoned. These were delicious. Crispy on the outside, soft in the middle, a little spicy. Yum!

Preheat oven to 450 degrees. Peel sweet potato (or, you can mak e them with the skin on). If you need to wash your potato, make sure to dry the potato really well. Slice the potato into fries that are 1/2 - 3/4 of an inch thick.

Put fries into a bowl. Sprinkle with coarse salt (kosher or sea salt) and generously with freshly ground pepper. Drizzle lightly with olive oil. Don't use too much oil or fries will turn out soggy. Add only enough that fries are slightly coated. Toss the fries so they have an even coating of oil, salt, and pepper.

Put fries on a cookie sheet. Spread them out and avoid having them touch each other. You may wish to sprinkle more salt and pepper on them. Put in oven and bake for 15 minutes. Remove the pan from the oven and turn them over, then bake for another 15 minutes. Fries should be browned to a golden color. If they don't look cooked enough, bake longer, in 5 minute intervals, turning them over as needed.

Remove from oven and enjoy!

Chocolate Chip Brownies

These were delicious!
Ingredients:

Oil or butter for greasing pan

1/2 cup almonds, hazelnuts, or walnuts

3/4 cup flour

1/2 tsp salt

12 tbsp unsalted butter, cut into 1/2 inch slices

6 oz unsweetened chocolate, roughly chopped

1 3/4 cups sugar

3 large eggs

2 tsp vanilla extract

1 cup milk chocolate chips

Directions:

1. Heat oven to 350. Grease bottom and sides of 8- or 9-inch pan. Put nuts in a food processor and process until finely ground. Add the flour and salt, and pulse a few times to combine.

2. Put butter and chocolate in large saucepan over low heat. Cook, stirring constantly, until they melt and the mixture is smooth. (Or combine in microwave-safe bowl in 30-second intervals, stirring after each interval, until melted). Remove from heat and stir in sugar. Beat together eggs and vanilla in a small bowl, then add egg mixture to saucepan and stir to combine. Stir in first the flour mixture, then chocolate chips, and transfer batter to greased pan.

3. Bake until the brownies begin to pull away from the sides of the pan, about 30 minutes. Cool thoroughly before removing from the pan and serving. (The brownies will keep for a few days wrapped in foil or parchment paper at room temperature.)

Notes:

- This recipe is from: http://www.slate.com/blogs/browbeat/2012/02/08/the_richest_fudgiest_brownies_a_recipe_with_chocolate_chips_and_ground_nuts.html

- When I make these again, I'll use a rectangle pan; this is solely based on my personal preferrence. The square pan made for pretty thick brownies.

- I used some milk chocolate chips and some semisweet.

Seriously, these were really good!

Granola

Ingredients:
16-18 oz. of rolled oats
1 1/2 cups shredded unsweetened coconut
1 1/2 cups cashews (whole or chopped)
1 1/2 cups almonds (whole or sliced)
1 cup walnut pieces or halves
2 tsp ground cinnamon
1 tsp salt
1 cup maple syrup
3/4 olive oil or peanut oil
1/2 cup raisins (optional)
1/2 cup dried cranberries

Directions:
1. Heat oven to 350. Put oats, coconut, cashews, almonds, walnuts, cinnamon, and salt in large bowl and stir to combine. Drizzle with maple syrup and oil and stir until they're evenly incorporated. Transfer the mixture to a 13x18 inch rimmed baking sheet and spread into a relatively even layer.

2. Bake, stirring every 15 minutes or so, until the granola has begun to turn crisp and brown, about 45 minutes. (It will continue to crisp up as it cools.) Let cool for at least 15 minutes, then stir in the raisins and cranberries, if you're using them. (Store unused granola in an airtight container at room temperature for up to a month.)

Makes about 12 cups.

Notes:
- I got this recipe from: http://www.slate.com/blogs/browbeat/2012/01/25/homemade_granola_that_s_easy_to_do_right.html
- I added sweetened coconut (b/c it's what I had), and a little more than called fore (b/c I love coconut).
- I added about 3 tsp. of cinnamon (I like cinnamon).
- I used honey instead of maple syrup (b/c it's what I had and maple syrup can be expensive, and if you read the article, it says you can use honey). I bet it would be delicious with maple syrup though!
- I didn't have a whole cup of walnuts, so I threw in some pecan pieces and extra cashews and almonds to make compensate.
- I added about 3/4 cupe of raisins and 3/4 of cranberries.
- I slightly overcooked mine, so watch it carefully, and maybe cook even a little less than 45 minutes.

Molten Chocolate Cakes

Ingredients:
2 tbsp + 3/4 cup butter, divided
8 oz of bittersweet chocolate (I used semisweet)
3 large eggs
3 large egg yolks
1/4 cup + 1 tbsp sugar
1 tsp vanilla
1 tbsp all-purpose flour
powdered sugar

Directions:
1. Preheat oven to 425. Generously butter six 6-oz ramekins or custard cups with two tbsp of butter.
2. Stir 3/4 cup butter and chocolate in medium saucepan over low heat until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar, and vanilla in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly among prepared ramekins. Place in oven.

3. Bake for 12-13 minutes or until sides are set and 1-inch centers move slightly when shaken. Remove from oven to wire rack.

4. To serve, run a thin knive around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Sprinkle with powdered sugar. Serve immediately.

Notes: Be careful not to cook too long. I served this directly out of the dish -- I did not remove them onto a plate. These are delicious with vanilla ice cream!

Green & Yellow Sugar Cookies

I made these for a shower. The white icing is royal icing, and the green and yellow frosting is buttercream.

Split Pea Soup

Ingredients:
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone or hock
2 onions, thinly slices
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Directions:
1. In large pot, cover peas with 2 quarts cold water and soak overnight. (If you need faster method, simmer peas gently for 2 minutes, and then soak for 1 hour).
2. Once peas are soaked, add ham bone, onion, salt, pepper, and marjoram, Cover, bring to boil and simmer for 1 1/2 hours, stirring occasionally.
3. Remove bone. Cut off meat, dice and return meat to soup. Give bone to your dog. Add celery, carrots, and potatoes. Cook slowly, uncovered for 30-40 minutes, or until vegetables are tender (I simmered for longer -- 1 1/2 hours or so).

Notes:
I probably added a bit more seasoned then called for. Because I made this for a shower and wanted it to be rich, I added a little cream too, maybe 1 cup or less. Not necessary, but it was yum!

Tortilla Soup

That's kind of an ugly picture, I know. 

But this was delicious.

1 Tbsp olive oil

1 onion, chopped

1 4-oz can diced green chillies (I forgot to add this)

1 Tbsp chili powder

1 tsp. cumin

1 clove garlic, minced

1/2 tsp. oregano

1/4 tsp. cayenne pepper

3 cans chicken broth

1 16-oz can stewed tomatoes

3 chicken breasts, boiled and shredded (I only used about 1- 1 1/2 chicken breasts)

1 cup frozen corn

1 can black beans

Toppings:
broken up tortilla chips
grated cheddar cheese
sour cream

1. Sautee onion and garlic
2. Add all spices and broth and tomatoes.  Heat thoroughly.
3. Add chicken and corn.  Simmer 10 minutes.
4. Serve topped with broken tortilla chips, cheese, and sour cream.