roasted carrot and parsnip fries with garlic dip.

November 26, 2013 § Leave a comment

I admit, it’s not that rare of an occurrence to find me standing in the kitchen, leaning over a pot on the stove or tray of food fresh from the oven, sampling it (shoveling it into my mouth), exclaiming how amazing it is, as though I’m surprised:  “Oh, wow!  This is really good!  This isn’t bad at all!”  Yeah, I’m still surprised sometimes that I can cook.

But I really wasn’t expecting to have such a strong reaction to these parsnip and carrot fries.  They took such minimal effort—some peeling and slicing, some drizzling with olive oil and sprinkling of sea salt and cracked black pepper, and a 35 minute nap in the oven. That was it.  I daresay they were as satisfying as a true potato French fry.  Parsnips are naturally savory and flavorful, and carrots are sweet.  They are prime for roasting.  My only mistake was not making more—next time, I will definitely make a bigger batch.

I quickly pulled together a garlic dip for…dipping.   It’s the perfect accompaniment to these fries.

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Side note:  Carrots and parsnips come in a variety of sizes—look for ones that are good-sized, not too skinny.

Roasted Carrot and Parsnip Fries with Garlic Dip

What you need:

  • 5-6 carrots
  • 5-6 parsnips
  • 2 tablespoons olive oil
  • 1 C of low-fat sour cream
  • ½ C of reduced fat mayo
  • 1 tablespoon of lemon juice
  • 2 cloves of garlic, minced
  • Sea salt and black pepper, to taste

What to do:

Preheat your oven to 400 degrees.

Peel your carrots and parsnips.  Then, slice in thin strips—like cutting potatoes into French fries.

Lay out the sliced carrots and parsnips on a non-stick baking sheet.  Drizzle with olive oil and toss to coat.  Then season with sea salt and black pepper.

Bake the carrot and parsnip fries for 35 minutes, flipping them at least once.

While the fries are baking, make your garlic dip!  Peel and mince 2 cloves of garlic.  In a small bowl, combine your sour cream, mayo, lemon juice, and minced garlic.  Season to taste with additional sea salt and black pepper.

Serve the roasted carrot and parsnip fries with the dip as an appetizer or a snack.  They’d also make a nice side dish for chicken or steak.

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French fries that are good for you—I’m all for it!

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slow cooker shredded beef with french fries.

September 23, 2013 § 1 Comment

I’m pretty excited to share this recipe for my shredded beef, which is my Mom’s.  Tender, juicy beef, in a delicious broth.  Serve it up over simple oven-baked french fries and you’ve got pure bliss.  I also credit this meal with preparing me and my boyfriend for our recent half marathon — it was an ideal protein and carb load two nights before the race.

Now, I realize photos of shredded beef aren’t the most appetizing (unless you are me and get really excited about meat).  But I promise this is a no-fail recipe & you will love it.

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Shredded Beef

What you need:

  • 2 and a 1/2 pound boneless beef roast (preferably an English roast, rump roast, or eye of round roast)
  • 1 can French Onion soup (I used Progresso)
  • 2 tsp. beef bouillon granules
  • 1/2 C Ketchup
  • 1 tbsp. Worcestershire sauce
  • 1 garlic clove, minced
  • 1 tablespoon apple cider vinegar
  • 1 tsp. black pepper

What to do:

Using a fork, make a dozen or so tiny puncture holes on both sides of the beef roast.  This will help seal in the marinade.

Place your roast in a glass dish.

In a large bowl, blend your beef bouillon granules, Ketchup, Worcestershire sauce, minced garlic, apple cider vinegar, and black pepper.  Pour this mixture over your beef.  Flip the roast over, and make sure both sides are coated with the marinade.  Place the roast in your slow cooker.  Then, pour the can of French Onion soup on top.

Slow cook your beef for 8 hours on low.

When the beef is done, remove the meat from the slow cooker and place in serving dish.  Pour the remaining broth out of the slow cooker into a gravy boat or bowl.

French Fries

What you need:

  • 2 pounds of Russet potatoes
  • 3 garlic cloves, minced
  • sea salt and pepper, to taste
  • 1 tablespoon of olive oil
  • 1 Ziploc freezer bag

What to do:

Preheat your oven to 375.

Peel your taters.  Rinse in cold water, then pat dry with a towel.  Using a very sharp knife, slice your potatoes into 1-inch strips.  Place the strips in the freezer bag.  Then, pour 1 tablespoon (or generous glug) of olive oil into the bag.  Drop in your minced garlic cloves.  Now, the fun part:  Seal your bag, then toss it around in your hands to coat all the potatoes with olive oil and garlic.  Pro tip:  If you do this the night before, you can keep the bag of potatoes in your fridge until you are ready to bake them.

When ready to bake your fries, first spray a baking sheet with Pam or non-stick spray.  Then, dump your bag of potato strips on the sheet.  Season liberally with pepper and sea salt.  Bake for 20 minutes, then remove sheet from oven and flip the fries with a spatula.  Bake for another 20 minutes.  If you’d like the fries to be extra crispy, broil them at a low heat for 10 minutes, or until you see the fries start to brown.

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We poured extra beef broth over the fries.  Ohsogood.

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