SuperBowl Recipe: Beer Soaked Fries!

Warning: not the healthiest recipe below….but when it comes to SuperBowl (or any other festive event) you need to cater to your crowd…and I have a hungry man to feed! Now if I can sneak in some healthier options that tastes as well as the full fat version…I deserve a freaking trophy! and so I announce….

Beer Soaked Fries:

 

Ingredients:

– 1 bottle  beer of choice

– 3 russet potatoes [~1 3/4lbs]

– 3 cloves garlic, minced

– 3T olive oil

– 1-1 1/2t salt

– 1/4-1/2t black pepper

1. Cut potatoes into fries:

Cut the potato in half, lengthwise.

Turn one half on it’s side.

Depending on how thick you want the fries, make 2-3 lengthwise cuts. [as pictured above – that photo was after cutting both halves]

Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board.

Cut 3-4 lengthwise cuts, perpendicular to the previous cuts. [as pictured below]

Repeat with the other half.

2. Place cut potatoes into bowl, pour beer over potatoes and let soak for 6 hours, mixing occasionally.

3. Preheat oven to 425 degrees.

4. Drain potatoes, once they have soaked up some beer, and toss with oil and seasonings

5. Bake for 15 minutes at a time, flipping to brown the fries on all side.

6. Bake 30-45 minutes considering how crispy you would like your fries.

7. Salt again when they come out of out the over and serve with favorite entrée or dipping sauce!

Here is Buffalo Cauliflower “wings” with the Beer Soaked Fries

Roasted Winter Vegetable Jambalaya…VEGAN IRON CHEF 3RD PLACE WINNER!

Hi all!

I recently had the priveledge to compete against some of the best of the best when it comes to vegan cooking! I Zen Fitness crew, including Vegan Iron Chef…Carly Asse! Competition was tough, but I did come in third with the following recipe…

 

Roasted Winter Vegetable Jambalaya

Serves 6

1 cup long-grain brown rice

2 large carrots, diced

2 medium parsnips, diced

1 small sweet potato, diced

1 red beet, diced

2 Yukon gold potatoes, diced

3 Tbsp EVOO, divided

¾ tsp sea salt, divided

1 small onion, diced

1 tsp sweet or smoked paprika

½ tsp chili powder

¼ tsp cayenne pepper

2 tsp tomato paste

3 cups low-sodium vegetable broth

1 cup chopped canned tomatoes

½ cup fresh parsley or 2 tsp dried parsley

1. Soak rice in a bowl of water overnight.
2. Preheat oven to 400 degrees.  Drain rice.  Lightly oil baking sheet or line with parchment paper.
3. Toss together carrots, parsnips, sweet potato, potatoes, 1 Tbsp oil and 1.2 tsp salt in a bowl.  Spread on prepared baking sheet and roast for 20 to 30 minutes, until vegetables are browned.
4. Combine onion, remaining 2 Tbsp oil, paprika, chili powder, cayenne and remaining salt in skillet; heat over medium-low heat.  Cooke 5-8 minutes and until onion is soft; add rice and cook 2 minutes over medium heat or until liquid had evaporated.  Stir in tomato paste, then broth and tomatoes.  Bring to a boil, then immediately remove from heat.
5. Stir roasted vegetables into rice mixture and bring to a boil.  Reduce heat to medium-low, cover, and simmer for 40 to 50 minutes.  Remove from heat and let stand 10 minutes.  Stir in parsley, and season with salt and pepper, if desired.  Serve hot or room temperature