I have a confession to make: french fries are definitely a weakness of mine! Most of the time I just steer clear altogether, but I get really excited when I get the chance to eat them. Fries are unhealthy because of the high amount of oil they are cooked in, and the sodium. Also, white potatoes aren’t as packed with nutrients as say, a sweet potato. One cup of cubed sweet potatoes has 377% the daily intake of Vitamin A, 448 mg potassium, and 4 grams of fiber. As the rule goes, the more vibrant the color, the higher the nutrients. I decided to use a sweet potato to beat my craving, and get a healthy dose of nutrients to boot! My sweet potato steak fries are super fast and easy to make. They are great with a wrap, topped with chili, or with a burger. Below you will see that the measures for this recipe are given for an individual serving. Increase as needed.
Prep time: 5 minutes
Cook Time: 20 minutes
1/2 to 1 sweet potato per person, depending on size
1 tsp Curry powder
1/2 tsp sea salt
1 TBSP 21 seasoning salute
1 tsp ground cumin
1-2 tsp grapeseed oil
Preheat oven to 400 degrees. Wash and peel sweet potatoes. Cut them in half lengthwise, and then into large 1″ wedges. In a large mixing bowl, toss wedges with 2 tsp oil per potato. Add curry powder, ground cumin, 21 seasoning salute, and coarse sea salt and make sure all wedges are coated evenly. Spread wedges out on a baking sheet. Bake for about 20 minutes, turning over wedges halfway through baking time.
When I began making dinner on Saturday night, my intent was to roast eggplant and bell peppers, but I did not have a baking sheet. My modification was to use a large skillet and saute the vegetables instead. I used balsamic vinegar because I love it for its sweet yet tart properties. If you did not know, this type of vinegar is made from the juice of fermented white grapes. The flavor is distinct, strong and sweet. It has been carefully aged to perfection and has a dark coloration. It is wonderful for marinades, salad dressings, reduction sauces and more. The trick is to not overpower the dish with the flavor, but to allow it to intensify the other flavors that are present. I’d like to mention that I am fully aware of the fact that people either love or hate eggplant. Most food likes and dislikes are associated with texture. Be sure not to overcook your eggplant to avoid the slimy texture. Always blot eggplant with a dry paper towel after washing. The excess water can also contribute to an undesired texture.
You will need:
1 Medium-sized eggplant
1 Large skillet or wok
2 Bell peppers, any color is fine
Extra virgin olive oil (EVOO)
1. Cut eggplant into halves and then fourths and then cut into 1/4 inch slices. Cut bell peppers in half, seed them and then rough chop. Pieces should be about approximately 1×1 inch.
In a large skillet on medium high, heat EVOO. Once heated, spread eggplant evenly in the skillet. It will only need to cook 2 to 3 minutes on each side; any longer, and they will become a slimy texture which can be attributed to why so many are not fond of eggplant.
Generously pour (2 to 3 tablespoons) balsamic vinegar over vegetables while they cook. Sprinkle 1/2 tsp garlic powder and 1/4 tsp of sea salt over the vegetables.
After flipping the eggplant pieces over, add bell pepper. Bell pepper will cook for just a short time so that it remains crisp and flavorful. Cook as a stirfry at this point making sure all pieces are cooked well.
*We served this dish with garlic mashed potatoes, which were a great compliment to the sweetness of the sauteed vegetables, and very thin pan-seared porkchops cooked with sea salt, garlic and olive oil.
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