French Fries

Do you ever get a craving for a juicy hamburger and salty french fries? Well I have been wanting just that for a few weeks now and decided that making it myself would be much more cost effective and healthier. I got this recipe from discoveryhealth.com and I was really surprised at how much I liked them.

1 teaspoon + 1/4 teaspoon salt, divided
2 medium baking potatoes (approximately 8 ounces each)
1 teaspoon extra virgin olive oil

Place a large pot of water over high heat. Add one teaspoon of salt and bring the water to a rapid boil. Preheat the oven to 400 degrees.

Scrub the potatoes well to remove any dirt. First cut the faces off one potato to create a flat surface on 4 sides. Some skin will remain on the sides and the ends. (Do not peel the skin from the potato). Discard the faces and cut the remaining potato into 1/3-inch thick sticks. Repeat with second potato.

Add the sticks to the pot and boil them for 3 minutes (not longer or they will break) then drain them. Let them cool for 5 minutes.

Transfer the par-boiled fries to a medium bowl. Add the olive oil and salt and, using your hands, toss them until they are coated. Then place them on the prepared baking sheet in a single layer so they do not touch. Put the sheet in the oven and bake them for 12 minutes, flip them, and cook them an addition 12-16 minutes or until they are crisp on the outsides and lightly browned. Serve immediately. Makes 2 servings.

Each serving has: 166 calories, 3 g protein, 32 g carbohydrates, 4 g fat, trace saturated fat, 0 mg cholesterol, 2 g fiber, 330 mg sodium

Classic Brushetta

I love Brushetta and I don't know why it took me so long to make it!!! Amberly and her family are so kind to share a garden with us, and now we are able to enjoy the fruits of our labor!!! This was a big hit in our house and hope you enjoy it as much as we did.

4-6 medium sized tomatoes (romas work well)
Fresh basil
1 1/2 tsp EVOO (extra virgin olive oil)
salt
pepper
1-2 cloves garlic
1 baguette

Cut tomatoes in half and scoop or squeeze out the insides leaving only the shell of the tomato. Dice tomatoes into small pieces. Take basil (I used 8-10 leaves, use as much as you like) roll up leaves and run your knife through them making small thin ribbons. Toss with tomatoes and add salt and pepper. Drizzle oil over top and toss to coat. Cut the bread into slices and place on a cookie sheet. Toast the bread in the oven (broil about 1-2 min). Peel your garlic and cut in half. Rub the garlic on the toasted bread to give it a light garlic flavor and serve with the tomato mixture. This is a great appetizer for any Italian dish. Brooks and I loved it so much we had it for dinner. Yum!!!

Spinach Strawberry Salad

This is a great recipe that my friend Taylor has on her blog. It is light, delicious, simple and healthy.

1 lb. spinach
1 qt strawberries or raspberries
1/4 cup almonds
1 Tbsp sugar

Brown almonds and sugar in a skillet until just toasted and sugar melts onto almonds. If you wait too long the sugar will scorch and turn brown. You don't want this to happen. Put on wax paper to cool or any plate will do.

Poppy Seed Dressing

Mix together:
1/3 cup red wine vinegar
1/2 cup sugar (I always use 1/4 cup)
1 1/2 Tbsp minced green onion
1/4 cup olive oil
1 tsp salt
1/2 tsp poppy seeds

Drizzle over spinach and strawberries just before serving. Toss to coat. Sprinkle with candied almonds. Enjoy. For more recipes, visit www.icookandtell.blogspot.com

Zucchini Sticks

I came across this recipe online while trying to find a healthier alternative to cheese sticks, which I LOVE!!! So I thought I would try it out, and I think I found the perfect replacement. With a few adjustments of my own, these little babies are perfect for dipping in your favorite marinara sauce. I have yet to try these with any other dips, but can't wait to try! Delish!!!

3 servings 2 pts per serving

3 Zucchini cut into sticks
1-2 Egg whites (depending on egg size and zucchini size)
1/3 C bread crumbs (I like Italian style)
2 Tbs Parmesan cheese
cooking spray
1/4 tsp garlic powder
salt
pepper

Beat egg white with salt and pepper and set aside. In another bowl or baggie combine crumbs, cheese and garlic powder. Spray cookie sheet and set aside. Dip zucchini in egg mixture and coat in crumb mixture. Lay on a cookie sheet and spray the top of the zucchini with cooking spray. Bake at 425 for 20-25 min or until golden brown. Serve with marinara. (add extra pts for marinara)

Egg Drop Soup

This is a great recipe to serve as a side dish. It is simple and and is great for only 1 pt per cup. And goes great with Easy chicken (see recipe selection).

4 servings
1 pt

2 cans FF chicken broth
1 Tbs corn starch
1 egg beaten
2 Tbs Green onion
(may add 1 can creamed corn: extra pts must be added)

In medium stock pot, slowly heat chicken broth and corn starch stir constantly until thickened. (I usually add more starch) Pour beaten egg into soup slowly while you gently stir once around pot to break up the egg. Remove soup from heat immediately divide into four portions and garnish with green onions. Serve in 4 bowls as an appetizer or side dish.

Sweet Potato Fries

These are good with a variety of seasonings! I haven't figured out the points value yet, but when I do I will post it.

4 Sweet Potatoes
2 Tbs Canola or EVOO
Your choice of seasonings.


Some suggestions are:
Brown sugar,
Brown sugar and nutmeg,
Salt and Cayenne,
Italian seasoning, garlic salt and a pinch of pepper,
Italian seasoning, lemon pepper, pinch of salt and pepper
Taco seasoning or chili powder and salt.
You could dip this in guacamole or ketchup.

Preheat oven to 400 degrees
Arrange fries on a baking sheet in a single layer.
Bake for 45 minutes, turning once, or until fries are crispy on the outside and soft inside.

Your oven temp may vary just a bit, so make sure you don't over crowd your potatoes on your baking sheet.

Zucchini and Yellow Squash Noodles

My good friend Lynette gave me this recipe and I love it! It is easy and healthy and oh so yummy!
Thanks Lynette!!!

1 pt per cup of noodles

4 large zucchini or yellow squash (about 10 oz each) I have used both together.
1 tsp salt
Pasta sauce of your choice. Pesto and alfredo are yummy.

Wash Squash. Top and tail each prior to use. Lynette uses a mandolin and I am excited to get one, however, until I get one, I am using a potatoe/vegetable peeler. She has given me directions on how to use each, so enjoy these fabulous and healthy noodles.

TO SLICE BY HAND: Trim the ends of the zucchini and cut them lengthwise into 1/4-inch slices. Stack the slices and slice lengthwise again into 1/4-inch strips to make noodles. Work your way around the pulpy, seedy center of the zucchini, which should be discarded.

TO SLICE WITH PEELER: Peel slices of squash going around and around the squash until you start to see the seeds of the squash. Discard the center of the squash or save it for another use. Place peeled squash into a colander. It should look like wide fettuccini noodles.

SLICING WITH A MANDOLINE: Adjust the mandoline for the julienne blade. Slice the zucchini on the mandoline in slow, smooth strokes to form long, slender noodles. Rotate the zucchini after every two or three passes to avoid the seedy core. When you've sliced the zucchini on all sides, throw the core away. Pile the zucchini in a colander and carefully toss it with the salt. Set the colander in the sink and let the zucchini drain for 30 minutes. Bring a large pot of water to a rolling boil. Add the zucchini and blanch until just tender, about 1 minute. Drain the zucchini thoroughly. Do not over boil.

TO SERVE HOT: Toss the zucchini with the dressing and serve immediately.

TO SERVE COLD: Rinse the zucchini under cold water and drain very thoroughly before tossing it with the dressing.

NOTES : Toss hot or cold with a pesto or a vinaigrette and serve them as a side dish or salad. Or combine them with cooked linguine for a delicious summer supper.

Bread and Butter Pickles

This recipe puts store bought pickles to shame!!! I got this recipe after sharing a wonderful afternoon bottling pickles with Grandma Roach and Amberly. Little Maddox loves these pickles and even eats the onion and peppers. Maddox and I snacked on the pickles all day and were both sad when we realized that together we had eaten them all.


Bread & Butter Pickles
Shelf life 2-3 yrs

5 qrts sliced cucumbers (smaller is better and cut a bit chunky)
4 yellow onions sliced (I slice them into strips)
4-6 green peppers (I use 4)
5 C sugar
1 qt vinegar (white)
1 pt water
3 tsp turmeric
1 tsp celery seed
3 tsp mustard seed
1 pinch ground cloves

Boil 15 min

Sterilize bottles. Cut up Veggies and soak for 1 hr in salt water (1 C salt). Just enough water to cover the veggies. Drain veggies and transfer them to a pot. Mix all ingredients together and boil. Put in jars leaving ½” head space and make sure lids seal.

Salsa

This recipe is delicious and a must for summer canning!!!
0 pts for 1/2 Cup or 1 pt for 1 Cup

7 Quarts peeled, cored and chopped paste tomatoes (Roma's).
4 seeded long green chilies, chopped
5 C shopped onion
½ to 1 1/2 C finely seeded jalapeno peppers (1/2 makes mild)
3 T oregano
2 C bottled lemon juice
6 cloves garlic finely chopped
2 T salt (unidolized)
2 T ground cumin

Combine all ingredients except cumin and oregano. Bring to boil stirring frequently. Reduce heat simmer 10 min. Add spices, simmer another 20 min. Stir occasionally. Ladle into jars leaving ½” head space. Put on lids, process 20 min.