True You (25 page)

4 large sweet potatoes, peeled and cut into bite-sized chunks

1 medium sweet onion, peeled and chopped

2 tbsp olive oil

salt

freshly ground pepper

chipotle powder

cooking spray

2 tbsp minced fresh cilantro

Position rack in bottom third of oven and preheat to 400°F.

Toss sweet potatoes and onion with olive oil, salt and pepper, and just a dash of chipotle powder (go lightly, you can always add more later) in large bowl to coat.

Spray baking sheet generously with cooking spray. Spread sweet potatoes and onion in a single layer on baking sheet.

Roast until tender and golden brown, stirring occasionally, about 20–25 minutes.

Transfer to serving bowl and sprinkle with cilantro.

Serves 8

Baked Oven Fries (Kid Friendly)

3 russet potatoes (about 24 oz total), peeled and cut lengthwise into even-sized wedges

5 tbsp vegetable, canola, or peanut oil, divided

¾ tsp kosher salt, plus more to taste

¼ tsp freshly ground black pepper, plus more to taste

1 tbsp chopped cilantro or Italian parsley for garnish

Preheat the oven to 475°F.

Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10–30 minutes. Put 4 tablespoons of the oil onto a heavy rimmed baking sheet. Tilt the sheet from side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.

Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes.

Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15–20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge, keeping them in a single layer.

Continue baking until the fries are golden and crisp, 5–15 minutes. Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel-lined plate to drain some of the grease. Season with additional salt and pepper to taste. Garnish with chopped cilantro or parsley.

Serve warm.

1½ to 2 lbs large asparagus

2 tbsp olive oil

salt and pepper

juice of 3 limes

2 tbsp shallots, minced

¼ cup fresh cilantro, minced

Snap off the woody ends of the asparagus; most spears will break naturally an inch or two above the bottom. Meanwhile, start a charcoal fire or preheat a gas grill

Asparagus: toss them with about 1 tbsp of the oil, mixing with
your hands until they’re coated. Season well with salt and pepper to taste. Grill until tender and browned in spots, turning once or twice, a total of 5 to 10 minutes.

To pan-grill the asparagus, do not oil or season them. Just toss them in the hot skillet and cook, turning the individual spears as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.

Mix together the lime juice and shallots, then stir in enough olive oil to add a little body; the mixture should still be quite strong. Season it with salt and pepper and stir in the cilantro. Serve the asparagus hot or at room temperature.

Serves 4

1 cup whole-wheat bread crumbs

1 tbsp olive oil

½ cup sweet onion, diced

½ cup zucchini, diced

½ cup red pepper, diced

½ cup sliced fresh mushrooms

1 lb ground turkey

1 large egg

½ tsp salt

¼ tsp freshly ground black pepper

Preheat oven to 350°F.

Spray muffin tin with nonstick cooking spray.

Combine all ingredients well and fill muffin cups with meat mixture. Bake 20 to 30 minutes until set and browned on top.

Serve hot or at room temperature.

Makes 12 mini bites