Coconut Sweet Potato Fries with Sweet Curry Dip

Whoaa Nellie! Hold everything. This is two posts in one day for me. I wish I could say it's because I have extra time on my hands, but alas the truth is a little more centered on reality. My kind of reality, in the form of Procrastination with a capital P. Today is the final day to enter the blogger recipe contest for North Carolina Sweet Potatoes. I got busy creating an afternoon snack that will wake up those drowsy mid day taste buds. North Carolina sweet potatoes are tossed with a bit of chipotle, garlic, and a pinch of curry and coconut. After a hot roast in the oven, they're plunked into a sweet curry dipping sauce that is completely addictive. These fries are guilt free so go get yourself some North Carolina Sweet Potatoes and give them a roast and a dunk! I'm going to go grab somemore myself.

Coconut Sweet Potato Fries with Sweet Curry Dipping Sauce

Estimated Cost: $3.00

1 large North Carolina Sweet Potato, peeled and cut for thick french fries

2 tablespoons vegetable oil

1/2 teaspoon curry powder

1/2 teaspoon garlic powder

1/4 teaspoon chipotle chili powder

1/2 teaspoon each salt and pepper

1/3 cup sweetened coconut

For Sauce:

1/3 cup whole milk plain yogurt or sour cream

1 teaspoon yellow mustard

1 teaspoon curry powder

1 tablespoon brown sugar

Preheat oven to 450 degrees. In a large bowl, combine North Carolina sweet potatoes with oil, curry powder, garlic powder, chipotle chili powder and salt and pepper. Line cookie sheet with parchment paper. Place fries on cookie sheet. Bake fries for 20 minutes, stir coconut into fries. Bake ten to twenty minutes longer, or until tender. Place fries with coconut on plate, arranging coconut on top of fries if desired. Meanwhile, combine yogurt, mustard, curry powder, and brown sugar for sauce.

Up Next:Coconut Chicken Curry

See below for Tuesdays with Dorie!

Toasted Coconut and Lime Shortbread Bars

Why, it was just last week that I wrote that there always seemed to be a reason to celebrate around Tuesday. It feels like harmony in the universe when I'm baking for a real reason, besides my passionate devotion to sugar, and Tuesdays with Dorie of course, my weekly baking club.

But today, and it's Monday as I write this, I have a legitimate reason for merriment. My little sister brought a brand new baby girl into the world this afternoon. A pink and perfect little baby to add to her pink and perfect collection of three at home. I've only called the hospital a grand total of 36.5 times (.5 because I don't really count the time I called and hung up.) I'm an Aunt. I know it's kind of old news, since I've been an Aunt since I was eight years old and I currently have more than forty nieces and nephews, but it will never go out of style with me. I'm proud to be an Aunt and delighted to be a part of a large and loving family. So celebrate with me this time, if you're looking for a reason. If you're not, then this cookie ought to be reason enough. They were fantastic; I mean really truly phenomenally delicious. I made my husband hide the last one away, but like an addict, I was searching the cupboards and finally crawled back and asked him where it was. But he had already eaten it. Wise and good quiet man, couldn't you have saved the last one for me? But I can't be ruffled on a day like today. The happiest days are when babies are born.

Money Saving Tips:

I left out the macadamia nuts on this one; they still rank as a luxury nut in my book, so I never have them in the cupboard. This cookie uses both the zest and juice of a lime-perfect money saving tactic. I leave my coconut on top of the cookie, where it gets the most bang for the coconut lovers, and where I can leave it off for the coconut nay sayers. I toast my coconut in the microwave on a paper towel; the process takes about 1 minute. Stop the microwave every 10-15 seconds and stir the coconut; repeat until toasted.

Toasted Coconut and Lime Shortbread Cookies

Estimated Cost: $1.75 for a bitty batch

Notes: I've changed this recipe up a bit, so I'm sharing my tweakings.

1/2 cup softened salted butter

1/3 cup sugar

zest of one lime

3/4 cup plus 1 tablespoon flour

dash of salt

juice of one lime

1/2 cup powdered sugar, more or less

1/2 cup toasted coconut

Preheat oven to 325 degrees. Line a loaf pan with buttered tin foil. In a small bowl, cream butter, sugar and lime zest until nice and fluffy. Add flour and just a dash of salt. Pat into prepared pan and bake for about 20-30 minutes (or longer; watch for the entire surface to be bubbly-not just the edges.) Cool on counter. Prepare glaze by combining powdered sugar and lime juice until smooth. Pour over cooled cookies and sprinkle with coconut. Yum!
Up Next:

Coconut Chicken Curry

Sure Fire Salsa and Seventh Graders

Is it possible to feel old and young in the same moment? When I gave my cooking presentation to this group of 60 seventh graders, I felt infantile enough to wish that my mother was there with me. Or at least a really cool uncle with a motorcycle. But, I also felt ancient, since I was the only person in the room with wrinkles, love handles, and clothing items that were bought more than six months ago. (I wore my black beaded mini cardigan that I've had for more than a decade. I'll probably wear it to my own funeral.) I brought my own two charges, since they are homeschooled and must go whereever Professor Pennywise goes, whether it be Target, the DMV, or a junior high home ec class. My Sailor girl picked out some pretty seventh graders and quickly made friends, but my little cowboy West hid behind an overhead projector for most of the time. That didn't stop some of the extroverted boys from offering him some high fives, which he greatly appreciated, because even when hiding behind an overhead projector, it's nice to be greeted by others.
Are seventh graders nicer now than I remember? Because everyone was attentive, interested, quiet, and sometimes even laughed at my corny jokes. I don't remember being that nice, especially when there were sixty people around to talk to. For my cooking demonstration, I made my super fast blender salsa. Whenever I teach a cooking class, I almost always start off with this salsa recipe because it's fast, healthy, cheap, and infinitely useable. Plus, it's popular, and that's important in junior high. I promised the seventh graders that I would post the recipe on my blog, so maybe a couple of them will wander over and get another glimpse at the recipe. And for all of you older kids, from ages seventh grade to ninety-two, if you haven't made this one yet, make it today. It'll make you feel younger instantly.

Money Saving Tips:

Buy up cases of tomatoes when they go on sale. If you can't find cheap tomatoes with jalapenos, buy a jalapeno separately and use plain diced tomatoes. A lemon can swap in for the lime also. Use up some of the tender cilantro stems to save extra money here.

Super Fast Blender Salsa

Estimated Cost: $$1.50

1 clove garlic, chopped

1/4 white onion, chopped

1 (14 ounce) can diced tomatoes with jalapenos, undrained

1/2 cup cilantro leaves, with some tender stems

juice of 1 lime

salt, to taste

Combine ingredients in the blender in the order listed. Puree until smooth, or leave a little chunky, if desired.

NextUp:

Coconut Lime Short Bread Cookies

Patty Melts with Honey Balsamic Onions

My mother made a nice dinner every night-just about. If we had a friend that had come over to play, we could invite them for dinner without informing my mother. She would have expected it. After all, when you're feeding ten children, what's one or two more, give or take? But one night, my older sister had a boy over after school. A boy, like a boyfriend kind of boy. We younger kids trailed them around the yard (jumping on his back and asking for piggy back rides) until they told us to scram, and then we went into the house, huddled around the window, and watched them shoot basketball. It's pretty exciting to watch your older tomboy sister slaughter a potential suitor at the hoop. After the game, my sister invited her new friend to stay to dinner. I remember the night so distinctly. Normally, before dinner the table was a lively, boisterous place where we exchanged the goings-on of the day while Dad quizzed us on our gleanings from public education. But this night, it was different. We sat quietly, almost reverently, not having anything to say. Maybe it was because the boyfriend looked painfully shy, staring up from his plate, akwardly folding his arms to give one of the world's shortest and quietest prayers. (You better believe my dad asked HIM to offer the prayer. Clever man.) My mom went into the kitchen and brought in a tray of Patty Melts for dinner. They looked so delicious, meaty patties covered with caramelized onions and gobs of melted cheese. I remember counting them silently, wondering if there was enough for seconds-and what if the visitor wanted seconds too? Did a friend that was a boy have patty melt priority? Not in my ten year old mind (or thirty something year old mind either). And suddenly things were back to ear-piercing normal. Thankfully, once we started eating, we remembered all of the daily minutia that we had to fight, between mouthfuls, for a chance to share. Dinner was unforgettable. I can't make a Patty Melt without thinking of that night, the only time that a boy friend got a moment of quiet at our dinner table. PS The names of the innocent have been protected in this story. My sister would kill me if I mentioned her name, but if you want a hint, its the same sister that curses the existence of bananas.

Money Saving Tips:Have you got any rye bread left over from St. Patrick's Day? It'll be great here-even if it's a little stale. Catch your ground beef on sale to keep the cost of this sandwich down. Any bread can be substituted for rye with good results. Use yellow or white onions if you don't have a red one on hand.

Patty Melts

Estimated Cost: $6.50 for four

1 lb. lean ground beef

1 teaspoon garlic powder

1 tablespoon worcestershire sauce

a few drops of tabasco

2 teaspoons olive oil

1 red onion, thinly sliced

2 teaspoons red wine vinegar or balsamic

1 tablespoon honey

8 slices rye bread, toasted and lightly buttered

shredded cheddar cheese, about 1 cup
Combine ground beef with garlic powder, worcestershire, tabasco and about 1 teaspoon each salt and pepper. Shape into patties. Heat non stick skillet over medium high heat. Cook patties for about 6 minutes per side, or until desired doneness. Meanwhile, heat a small skillet over high heat. Add oil and warm through. Add onions and cook for about 2 minutees, or until just browned. Reduce heat and cook until softened, about three more minutes. Add vinegar and honey; cook just until syruppy. Remove from heat and season to taste with salt and pepper. Preheat broiler. Arrange half of toasted bread on foil lined cookie sheet. Top each with a patty, some onions, and some shredded cheese. Broil just until cheese melts. Top with remaining toasted bread.

Up Next:

Coconut Curry Chicken

Mini Blueberrry Cakes and Good News

Oh, ain't life grand? I've got a little spring in my step since I had a spot of good news this week. I've been invited to participate in the National Cornbread Cooking Festival in Tennessee next month. Do any of you live near South Pittsburg, TN? I'd love to see you there. I'll be making an Italian Four Cheese and Sausage Lover's Pie and hoping to impress the judges for a crack at the $5000 prize. I doubt I have much of a chance since I know a few of the other competitors, and they are seriously talented cooks. Still, I'm honored to even be invited, to be able to attend the fun festival and hopefully meet one or two of you. Good news calls for a sweet celebration of sorts, like this homey little blueberry cake. How convenient that I always need to celebrate just in time for my baking assignment with Tuesdays with Dorie. Greenspan doesn't specifically classify this charmer as a coffee cake, but it has brunchish leanings. Still, we gobbled it for dessert and would have been very pleased to have it for breakfast also. Had there been any leftovers, that is. I made a half batch (using half whole wheat, too) and it fit perfectly in three little 10 ounce ramekins. The warm cakes emerged moist and tender, polka dotted with blueberries. Mine were frozen blueberries, and they worked out beautifully. Feeling frugal still, I traded the walnuts in the topping with oatmeal. The buttery crumb topping makes these little blueberry cakes extra special. This is one I'll be making again, whether I need a reason to celebrate or not!
For the recipe, head over to Sihan's fun and pretty blog. You'll be able to turn out a half batch for around $3.00.Up Next:

20 minute Dinner: Patty Melts with Honey Balsamic Onions

Roasted Vegetable Lasagna

Last month, I spoke to a group of teenage girls at a goal setting kick-off activity at church. The name of the activity is New Beginnings-which I love. I need a new beginning quite often, and frankly January first doesn't come often enough. I also love setting goals, which in my opinion is quite different than actually reaching goals, which makes me tired because it sounds like a lot of hard work. Anyway, the theme for the evening was Recipe for Success, and I spoke about the metaphoric connection between creating a recipe and making a success of yourself. People who are much more creative and talented than I am made these adorable little recipe books to hand out. Each girl in attendance created one of her favorite recipes which were printed on little cards and passed out to include in the recipe books. Instead of concentrating on making an intelligent presentation, I started leafing my way through the recipes. This one-Jeni's roasted vegetable lasagna" caught my eye, and not just because it was on flourescent orange paper.

Roasted vegetables, lasagna noodles, homemade tomato sauce, lots of mozzarella--hey wait a minute!-there was no ricotta in this recipe. No bechamel sauce either. I knew I had to try it. It was easy, but time consuming, just like all properly made lasagnas; the silver lining is that it can all be made ahead of time and refrigerated until ready to bake. If the only thing the girls got out of New Beginnings was this fantastic lasagna recipe, I'd say they got the recipe for success. My talk was fine, but the lasagna is truly divine.

Money Saving Tips:

Only use vegetables that are in season to keep the price down. Asparagus could easily be switched for the zuchinni if you can find some on sale. Chopped, bottled artichokes would also work well without any roasting at all. I also reduced the amount of cheese by 2 cups for health and pecuniary sensibility. Stock up on mozzarella when you catch it on sale; it keeps for a good long time. If you don't have time for homemade sauce, Barilla's tomato basil sauce is nice. You can also use the no boil noodles, but you'll have to cover the lasagna with foil and increase the bake time to 1 hour. This makes a huge lasagna, so either invite friends for dinner or pack up the leftovers for lunch.

Jeni's Roasted Vegetable Lasagna for 12

Estimated Cost: $15.00

Notes: Make a double batch of sauce for spaghetti on another night.

For Tomato Sauce:

cooking spray

1 small onion, chopped

2 tablespoons garlic, finely chopped

2 (28 ounce) cans crushed tomatoes, undrained

6 tablespoons each chopped fresh basil and oregano

(or subsitute 2 tablespoons each dried)

2 teaspoons sugar

1 teaspoon salt

For Lasagna:

10 lasagna noodles

1 medium bell pepper, coarsely chopped

1 medium onion, coarsely chopped

2 small zuchinni, sliced (I left these out)

8 ounces sliced mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

6 cups shredded mozzarella cheese (I used 4 cups)

1 cup shredded parmesan cheese

Coat non stick pot with cooking spray. Cook garlic and onion over medium high heat for two minutes, stirring often. Stir in remaining ingredients. Heat to boiling, reduce heat and simmer 15-20 minutes. Meanwhile, boil the water and cook the noodles. Preheat oven to 450. Coat foil lined cookie sheet with no stick cooking spray. Place pepper, onion, zuchinni, and mushrooms on cookie sheet and sprinkle with salt and pepper and coat with spray. Roast for about 20 minutes, or until vegetables are tender. Reduce oven temperature to 400 if you are planning to bake your lasagna right away. Coat a 9 by 13 inch baking pan with cooking spray. Spread some of tomato sauce on the bottom; top with three noodles, more sauce, vegetables and cheese. Repeat layering two more times. (Can be made up to two days and kept covered and refrigerated until baking time.) Bake uncovered for 20 to 25 minutes.
Up Next:

Tuesdays with Dorie

Blueberry Crumb Mini Cakes

Springtime Strawberry Belgian Waffles

I hadn't really noticed that spring was springing up on me. Yesterday I took my two charges to the park, bundled up in hooded sweatshirts and thick wooly knee socks. It turned out to be 80 degrees. The other park children, the ones with sensible mothers, were running around in tshirts, shorts, and sockless flip flop feet, covered in a prudent layer of sunscreen. I wore a turquoise cardigan, jeans and my newish hot pink trench coat that I bought at tar-jay and just love to pieces. Not many minutes had passed before I was forced to strip down the layers, even my newish hot pink trench coat that I love to pieces, and put on my sunglasses, roll up my jeans, take off my shoes and socks. And it struck me that spring has really sprung. It's really official on Friday, the proper first day of spring. It makes me want to climb up an apple tree, fly a kite, plant some seeds, and roll around in the grass-or at the very least watch my charges do these things. Spring is the most lighthearted but fleeting of all the seasons, so why not celebrate its arrival with a happy-go-lucky breakfast of strawberry belgian waffles? And I'm not packing up my newish trench coat just yet; the weather is dipping back down on Sunday. All the more reason to enjoy the strawberry flavor of spring sunshine while it lasts!

Money Saving Tips: Skip going out for breakfast and save money by making this inexpensive breakfast at home. Waffles are made from inexpensive basics, like flour, eggs, and of course some butter for nice crispy edges. If you're short on time, you could always whip up a waffle mix and I'm sure no one will complain. Shop around for strawberries on sale. I paid 1.99 and it was worth every penny.

Strawberry Belgian Waffles

Estimated Cost: $6.00 for about 6 waffles and strawberries

Notes: It isn't absolutely necessary to separate the eggs and beat the whites, but the waffles will be extra light and crispy if you do.

1 and 3/4 cups flour

2 teaspoons baking powder

1/4 teaspoon soda

2 tablespoons sugar

1/4 teaspoon salt

3 eggs

1/2 cup melted butter

1 and 1/2 cups buttermilk or milk

strawberries, maple or pancake syrup, whipped cream for serving

In a medium bowl. combine flour, powder, soda, sugar and salt. In a separage bowl, combine egg yolks, butter, and milk. Beat egg whites until stiff. Add butter mixture very gently to flour mixture, stirring just until combined. Add egg whites and very very very gently stir into mixture. (It's Ok to have a few white streaks in the batter.) Cook according to the directions on your waffle maker. Serve with strawberries, syrup and whipped cream.

Next Up:

Roasted Vegetable Lasagna