Friday, December 14, 2018

Fresh Seasoned Fries

3 large russet potatoes
1/2 Tbs canola oil (or oil of choice)
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp garlic powder
1/4 tsp black pepper

Boil water in a medium sauce pan.
Square up potatoes by trimming ends. Slice into the length and width of shoestring fries.
Blanch cut potatoes in the boiling water for 3 minutes. The potatoes should still be firm and undercooked. Spread out on a baking sheet and put in the refrigerator for 20 minutes to cool. When potatoes are cooled, preheat oven to 450 F.
In a small bowl, blend the seasonings together.
In a large bowl, combine oil and potato strips. Toss to coat well. Sprinkle with 3/4 of seasoning mixture.
Spread potatoes out on a parchment lined baking sheet and roast at 450 F until golden brown. Remove from oven and sprinkle with remaining seasonings. Serve.

Serves 6.

Recipe used with permission from the Delaware Department of Agriculture

Monday, November 5, 2018

Kale Chips

4 cups kale,
Cooking spray
1 Tbs olive oil
1/4 tsp salt
1/4 tsp black pepper*

Preheat oven to 350. Line a metal baking tray with aluminum foil and spray with cooking spray.
Deribb the center vein of each kale leaf, then tear into 2" pieces.
In a large bowl, mix together olive oil, salt, and black pepper. Add in torn kale. Toss to coat.
Place kale on baking tray in a single layer. Place in oven to bake for 10-12 minutes, turning halfway through. Cook until edges are slightly brown (watch carefully because the kale can blacken quickly!).

Serves 4.
Calories 65, Total fat 3.6 g, Cholesterol 0 mg, sodium 176 mg, Total Carb 7.1 g, Protein 2 g.

*No need to just stick with just black pepper if that's not your thing. Try out different spices: cumin, red chili pepper, garlic powder, onion powder, lime juice, vinegar, taco seasonings, masala seasoning, ranch seasoning, etc. And if you use different spices, you can cut down/out the salt if you're watching sodium intake!

Recipe used with permission by the Delaware Department of Agriculture.

Saturday, October 20, 2018

Sweet Potato Marshmallow S'mores Cookies

5 Tbs unsalted butter, softened
2/3 cup sugar
1/2 cup sweet potato puree (see "recipe" below)
2 tsp vanilla extract
1 1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1/4 cup turbinado sugar
99 mini marshmallows
4 oz bittersweet chocolate, melted

  • Preheat oven to 400 degrees F. Line two large baking sheets with parchment.
  • Beat butter and sugar with an electric mixer on medium-low until lightly creamed, but not fluffy, about 30 seconds to 1 minute. Add sweet potato and beat until combined. Beat in vanilla extract.
  • Whisk flour, baking powder and salt in a medium bowl. While mixer is running on low speed. Gradually add in flour mixture. Mix until it just comes together as a dough. Do not overmix. If dough is tacky, refrigerate until completely cold, 2 to 3 hours.
  • Place turbinado sugar in a baking dish. Roll dough into 33 balls, about 2 rounded teaspoons of dough each. Roll each ball in the turbinado sugar and place on the parchment. Press the center of each ball down with a clean thumb or finger to create an indentation for a marshmallows. Fill all the cookies with three marshmallows each, pressing down to make sure marshmallows stay in place.
  • Bake until the cookies are set-up and the marshmallows are puffed and browned, 9 to 11 minutes. Cool completely before drizzling the cookies with chocolate.
Sweet Potato Puree Recipe
  • Bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Add 1 medium peeled and cubed sweet potato to steamer basket, cover and cook until tender when pierced with a knife 12 to 18 minutes, depending on size of chunks. Cool completely. Transfer to a food processor and puree until smooth, scraping down the sides as necessary.  

Wednesday, October 17, 2018

Stuffed Pumpkin

A 5 lb pumpkin
6 eggs
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 Tbs honey
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 Tbs butter

Preheat oven to 350 F.
Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, honey, nutmeg, cinnamon, and ginger. Pour mixture into pumpkin shell and top with butter.
Replace lid on pumpkin and place on baking pan. Bake for 1-1.5 hours or until mixture has set like a custard.
Allow to cool and serve directly from pumpkin.

Serves 8

Recipe courtesy of the Delaware Department of Agriculture's 2018 calendar

Tuesday, September 25, 2018

Sweet Potato Pancakes

6 cups sweet potatoes, shredded
1/4 cup flour
1/2 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp nutmeg
1 Tbs honey
1 large egg
2 large egg whites
Cooking spray

In a large bowl, combine shredded sweet potatoes, flour, baking powder, cinnamon, nutmeg, honey, egg and egg white. Using a fork, mix well.
Heat a large skillet over medium-high heat. Coat with cooking spray. Drop 2 tablespoons batter on to hot pan, flattening slightly to create a 3-inch pancake. Cook until golden brown on both sides.
Repeat until all the batter is used up. Keep pancakes warm on a plate. Serve immediately.

Serves 9

Calories 151, Total fat 0.8 g, Cholesterol 21 mg, Sodium 25 mg, Total Carbohydrates 32.7 g, Protein 3.4 g.

Recipe shared with permission from the Delaware Department of Agriculture