Monthly Archives: May 2011

Best Roasted Sweet Potato Fries Ever

Best Sweet Potato Fries in the World
sweet potato fries 

super amazing

not soggy or greasy like those served at a restaurant

lightly crunchy outside and soft inside (the secret is the cornstarch)

spices are great and adjustable of course

don't have that orangey, pumpkin-like sweet potato taste…much more subtle

Cumin-Spiked Roasted Sweet Potato Fries
Compliments of JennaDish

from Veggie Burgers Every Which Way by Lukas Volger (super book if you like veggie burgers)

3 large sweet potatoes
2 teaspoons potato starch or cornstarch
1 1/2 teaspoons olive oil
salt

1. Preheat the oven to 450o F.  Lightly grease a large baking sheet.
2. Scrub the potatoes clean and let dry.  Cut into 1/4" matchsticks. 
3. Combine the potato starch, garam masala, and cumin, and toss with the potatoes.  Add the olive oil and 1 teaspoon salt and toss.
4. Spread the potatoes on the prepared baking sheet.  Bake, flipping twice for 25 to 30 minutes, until crispy on the outside and tender on the inside.  Remove with a metal spatula and toss with additional salt to taste.

 

 

Skinny Chocolate Chip Cookies

Skinny Chocolate Chip Cookies
These skinny cookies are so named because they have less calories than the typical recipe.  However if you eat all 30 cookies over a weekend, like I did, I think that defeats the purpose.

 
David's Skinny Chocolate Chip Cookies
Compliments of JennaDish

from Perfect Light Desserts by Nick Malgieri and David Joachim

1 1/4 cups all-purpose flour (spoon flour into dry-measure cup and level off)
1 teaspoon baking soda
1/2 teaspoon salt
4 Tablespoons (1/2 stick) unsalted butter, softened
1/2 cup light brown sugar, firmly packed
6 Tablespoons granulated sugar
1 large egg
2 Tablespoons whole milk
1 teaspoon vanilla extract
1 1/2 cups (about 3/4 of a 12 oz bag) chocolate chips (I mixed leftover dark, milk, semi-sweet)

Set racks in upper and lower thirds of the oven and preheat to 350o.  Line 2 cookie sheet or jelly roll pans with parchment or foil.

Mix the flour, baking soda, and salt together and set aside. 

Beat the butter and sugars together by machine with the paddle attachment on medium speed until well mixed, about a minute.  Beat in the egg and milk until they are absorbed, and then the vanilla.  Don't worry if the mixture looks curdled, the flour mixture will smooth it out.

Scrape down the bowl and beater and beat in the flour mixture on low speed.

Use a large rubber spatula to fold in the chocolate chips.

Chill the dough in the bowl for 15 minutes to keep the cookies from spreading too much while they're baking.

Form the dough into 1 1/2" balls or use a small ice cream scoop to form the cookies.  Arrange the balls of dough 2 inches apart all around on the prepared pans.