Guess who is actually in the kitchen cooking this summer. ME! And I’m as surprised as anyone that I’m preparing meals. Go figure.
For those of you who don’t know me:
1. I do know how to cook.
2. I do not like to cook.
3. I have not cooked meals for over 3 years.
4. I have a good understanding of nutrition, I just don’t always choose to eat well 😉 .
I decided before we left on our 5 week vacation in Idaho that it would be a perfect time for Tim and me to clean up our eating act (no kids up here this year). I suffer from inflammatory problems in my joints and he has the same with his stomach and his asthma (and who knows what else that isn’t symptomatic yet). And we could both stand to lose some pounds.
I’ve long known what foods aggravate my system but have done a mediocre job of staying away from them. I get bored and don’t take the time to prepare interesting meals for myself. Tim on the other hand prepares dinners for himself and his sons (and sometimes me) when at home and doesn’t always pay attention to what does or does not aggravate his own body.
So for these next 5 weeks at least:
1. We are gluten-free.
2. We’ve reduced dairy (only a few cheeses now and then).
3. We’re refined sugar-free (using maple syrup and agave nectar).
4. We’re eating 3 meals a day and small snacks between (we’ve both been sporadic eaters – but tend to go overboard when we do eat).
5. We’re controlling portions…
6. I’m following it strictly (I’ve had lots of practice over the years with the Genotype diet – I’m type O non-secretor if that means anything to you), but hubby is going slowly as he gets used to a different way of eating.
Now to the fun part of the post (sorry for the long intro). I made sweet potato fries for the very first time in my life and they turned out great!!!! And just on the off-chance they would be edible, I took photos along the way so I could post the recipe to Fiesta Friday at Angie’s place, The Novice Gardener.
Our ranch house in Idaho is small… as in 600 sq feet. And the kitchen has only the bare basics. Talk about giving myself a challenge… small space, not used to the stove, only odds and ends in the way of cooking tools, not to mention all the alternative ingredients I’m not used to using… oh and add in high altitude too.
First I had to learn how to cut the fries so I went online and found a few videos to get the idea… then I went through the drawers and found a decent knife.
This is when I decided to take pics since they came out so pretty!
I went online to find a recipe and chose one from Sally’s Baking Addiction.
- Sweet potatoes - 1 per person
- 2 teaspoons of tapioca starch per large potato (original recipe used cornstarch)
- 1 Tablespoon of olive oil (or coconut oil) per large potato
- Herbs and spices of your choice
- Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. 2 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.
- Wash and peel the potatoes. Cut off the ends. With a *very* sharp knife, cut the potatoes into thin slices about 1/4 inch wide. Place in ziplock bag (or bowl) and toss with tapioca starch. You want a nice thin coating. Pour the potatoes into a strainer to get rid of any extra starch. Discard the extra tapioca starch out of the bag (or bowl) too. Place potatoes back into the bag/bowl and add the olive oil and seasoning(s) of choice.
- Line the sweet potatoes onto the baking sheet. Try not to crowd them or else they won't bake, they'll just steam. Bake for 15 minutes. Remove from the oven and flip. Place back into the oven for 10-15 more minutes. Make sure to rotate the pan to avoid uneven browning. Don’t fret if the edges are a little brown, they will taste more caramelized than burnt.
- Turn the oven off and keep the fries inside as the oven cools down for about 30 minutes. This step will help the fries get crispier. Enjoy immediately.
- I used a spice mix of herbs, garlic and sea salt, but if you want sweeter go with cinnamon or pumpkin pie spice etc. For spicy, cayenne pepper or chilli powder... the spice cabinet is your candy store!
This recipe is only one of many I’ve tried over the last week (I want to keep Tim interested and satisfied so he’ll stay on the program). Many of them have turned out better than I ever expected and I’m even enjoying cooking (gasp). I guess when you cook with love miracles do happen.
As always I am so pleased that you visited. Your comments warm my heart and put a smile in my day. And happy 4th of July!!!!