Wednesday, October 16, 2013

Fries - From some "new" vegetables

I have been having a craving for days, for french fries, the greasy, salt, for-sure-no-good-for-you french fries.  Today I decided to do something about it. The kids are out of school on holiday and they are wanting "kid food".  The television has taken control of their taste buds and they have a craving too.

And so for fun tonight, we made homemade french fries, and we experimented with the veggies that we made them out of.

Here is the secret recipe for making anything into a french fry.

Baked Vegetable Fries
Preheat the oven to 400 degrees.
Line a baking sheet with aluminum foil and coat it with cooking spray.
Cut the vegetables into uniform sizes.
 ( These is where the tradition "fry" shape comes in, but you can cut them into rounds, ovals or even squares if you are so inclined) 
Arrange the pieces on the prepared baking sheet, in a single layer.
Bake for 20 for 30 minutes, until golden brown and crisp.

One simple recipe, endless possibilities. The instructions above can work for any and all of the following vegetables:

• Zucchini and yellow squash: unpeeled and cut into rounds or fries
• Avocado: pitted and peeled; cut into wedges, dipped in flour, then egg whites and then seasoned bread crumbs
• Portobello mushrooms: stems removed; cut into thin strips
• Yellow Onion: very thinly sliced into 1/8-inch-thick rounds
• Carrots: peeled and cut on a diagonal for oval pieces or cut into sticks for fries
• Butternut squash: peeled and cut into wedges or fries

And of course:

• Yukon gold and red potatoes: peeled or unpeeled; cut into wedges or fries
• Sweet potatoes: peeled and cut into wedges or fries

So don't let them fall vegetables pass you by without turning them into our favorite way to eat a vegetable. "with Fry Sauce, of course"!