Tag Archives: Sea salt

Tasty Tuesday: Sweet Potato Home Fries

Happy Tuesday! In an effort to cut back on our grocery bill, I’m only buying produce for the entire month of April. It seems that it’s really the organic, natural packaged crap that’s expensive, so we’re doing a lot of fruit and veg this month. In that vain, I had no idea what to pair with the salmon I cooked the other night, so I made it up … sweet potato home fries! These babies keep great in the fridge. They’re delicious warm and really yummy cold too.

SweetPotatoHomeFries-Published

Sweet Potato Home Fries (serves: 4, cook time: 30 minutes)

Ingredients:

  • 2 large sweet potatoes
  • 1 cup mushrooms
  • 1 onion
  • 3 cloves garlic
  • 1/4 cup high heat oil
  • sea salt and ground pepper

Instructions:

  1. Chop the potatoes, mushrooms, and onion into bite-sized chunks. Mince the garlic on top of the potatoes.
  2. Heat the skillet to medium first, THEN add half the oil. Coat the bottom of your skillet.
  3. Add sweet potatoes, garlic, and onions and spread in an even layer in the skillet. Cook on medium-high heat, uncovered until potatoes are browned and onions are caramelized, about 10 minutes. Add the rest of the oil, slowly, as needed. Take care not to mess with them too much, flip potatoes once or twice in the entire 10-ish minutes.
  4. When your mix is pretty well cooked, add the mushrooms. These are already soft so they don’t take much cooking. Cook for a few more minutes to heat up the mushrooms.
  5. Sprinkle with salt and pepper. Serve and enjoy!

photo 3photo 1

Ashley Life Update: I had a wonderful weekend at a friend’s wedding in Louisiana. Got to hang out with my immediate family (see my sister’s and I above) and a lot of friends I haven’t seen in a long time. And the 13 hour drive there and back wasn’t too bad. We set up a bed in the back of the car and then whoever was driving listened to books on tape. Man those things pass the time!

We also stopped at an epic Country Buffet in Arkansas (the best in the state). I swear I had no idea that America had areas like that. Just VERY southern. That’s why I love road trips, you see cultures you never would have explored otherwise.

AND, another plus, we finally got some communication from Mike’s job. We should be finding out our next stop in the next couple weeks and the options are looking good!

I hope you all had great weekends too! Love and hugs – Ash

 

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Tasty Tuesday: Sweet and Salty Popcorn

What do you cook when the entire meal will be appetizers? I knew that most people wouldn’t be hungry for a full meal so I planned out four appetizers instead. They all worked perfectly, except for this one. This took two tries but it was SO worth it. I got the original recipe from Sammie Kennedy. This stuff melts in your mouth. It’s gooey and chewy and crunchy. Salty AND sweet. YUM

I still had the microwave at this point but I was trying to wean myself off it. Turns out popping popcorn on the stove can be kind of tricky. This is where the first attempt failed. When I tried again the next day I was significantly less distracted and followed the instructions below to a tee. And of course it worked.

How to Pop Perfect Popcorn on the stove! – Simple Recipes

SweetSaltyPopcorn-Published

Sweet and Salty Popcorn (servings: 6, cook time: 25 minutes)

Ingredients

  • 2 cups popped kernels
  • 1/3 cup coconut oil
  • 1/3 cup coconut sugar (barely increases blood sugar)
  • 1 tsp vanilla
  • 1/2 cup honey
  • 1 tsp cinnamon
  • 2 Tbsp sea salt

Instructions

  1. Pop the popcorn in an air popper or over the stove.
  2. In a small saucepan, melt the coconut oil and coconut sugar. Stir in the vanilla, honey, and cinnamon. Stir frequently. When it reaches a boil, remove from heat.
  3. Pour the liquid mixture over the popped popcorn. Add the salt on top. Mix gently with a wooden or plastic spoon so you don’t crush the kernels.
  4. Lay popcorn out on a baking sheet and refrigerate for 15 minutes or until hardened.
  5. Break off the sheet and serve. Enjoy! It will keep a couple of days until the popcorn goes stale.

Ashley Life Update:

Vitamix

 

We went and got the Vitamix last night! I’m so flippin’ excited. My week is insane so I won’t have much time to experiment but I’ll be using it whenever possible and I’m sure you’ll all be hearing about it. Also, we found a fantastic deal on Stainless Steel cookware. 20% off and a rebate for a Cuisinart bowl set. It’s gonna take a little bit of saving to bounce back but I am SO excited to use this stuff. This night was better than Christmas. YAY!

 

Tasty Tuesday: Roasted Chickpeas

I’ve been keeping a pretty tight watch on Pinterest lately. Yesterday I spent an hour friending people and looking through their pins. It was AMAZING. So many cheap DIY ideas and pretty house stuff. I can only imagine what it will be like when I actually have something to plan for like a new house or a wedding or a baby or something. One question I have, with all the time people spend on Pinterest, do they ever actually do any of the things they pin??

Here the link to my Pinterest if you’re interested in following me.

On that note, Pinterest has become my online recipe book and I finally made something from it on Sunday: Roasted Chickpeas. I found the recipe on one of my favorite blogs: SammieKennedy.com. Here is the link for her post of the recipe.

So I had a couple of cans of chickpeas with every intention of making them into hummus, then I thought, why not fry them instead? These were so tasty warm out of the oven but even better when I toasted them again the next day. So savory with just a little crunch. And actually pretty good for you. And for the financial restricted, they’re cheap too!

RoastedChickpeas-Published

 

Ingredients

  • 2 12oz cans of organic chickpeas (garbanzo beans)
  • 1/4 cup olive oil (ok because this will be medium heat only)
  • 1 tsp cayenne pepper
  • 1 Tbsp cumin
  • 1 tsp paprika
  • 1 tsp sea salt

Instructions

  1. Preheat the oven to 450°F. 
  2. Drain and rinse the chickpeas with water. Dry them on a paper towel.
  3. Add chickpeas and all spices to a bowl and stir until chickpeas are covered.
  4. Pour oil in pan then heat it in the oven for a few minutes. Take it out and shake the pan to distribute the oil.
  5. Spread the chickpeas in the pan in a single layer.
  6. Cook for 10 minutes shaking the pan every 3 minutes to ensure the peas don’t burn.
  7. Enjoy!

Tip: These will dry out over night. Stick them in the toaster for a couple of minutes for an even tastier, crispier snack.

Thanks for the recipe Sammie Kennedy! Everyone, please check out her site for more awesome recipes and health info.

And let me know what you think after making these 🙂