2 pears, cored and cut into two dozen slices 1/2 cup goat cheese 2 tablespoons pistachio pieces 2 tablespoons cranberries 1 tablespoon orange or lemon juice
Core pears and cut into slices. Toss in orange or lemon juice to keep from browning. Spread cheese on widest part of slice and then shower cheese with cranberries and some pistachio pieces. Arrange on platter and serve.
The green and red combination of this hors d’oevre looks festive and they require very little prep. You could practically pull it together as people come up your walkway. It’s also not a heavy nibble that fills guests up before they even sit down at the table (I’m talking to you baked brie. Oh, how I love thee.) In other words, this munchie will help make your next event. Don’t forget the homecooking served with a healthy dose of hospitality.
French fries are one of my favorite comfort foods – salty, carby goodness! I rarely ever order my own side of fries when eating out, with the exception of a few places that make the thick-cut version like Ted Montana’s Grill or Fuddruckers, oh my! My preference is a thicker fry instead of shoestring so I can really taste the potato instead of just the fried coating on the outside.
I’ve made my own baked versions numerous times, with both white and sweet potatoes, but my sweet potato fries always turned out limp and soggy. When I ran across a tip for crispy baked sweet potato fries in an edition of Clean Eating Magazine from earlier this year, I was super excited! I finally got around to trying it out and was more than pleased. This recipe contains NO OIL, yes I know – can you believe that? For those watching your fat intake, these fries are practically fat free. Just a few tips and a foamy egg white for the coating or “batter” make the outside crispy and light. I’ve made these twice now and can’t get enough!
Although I’ve eaten these with unsweetened ketchup before, I thought I’d make a chipotle aioli for a dipping sauce for a little kick. The combo was a great afternoon snack and would be a welcome addition to any meal!
Crispy Baked Sweet Potato Fries with Chipotle Aioli
For Fries 2 medium sweet potatoes or yams 1 egg white sea salt to taste herbs or spices to taste (I used smoked paprika but garlic and cilantro or basil would be delicious) \
For Dipping Sauce 1/3 cup mayo or Vegenaise (low fat is fine) 1 Tbsp chopped chives 1/2 tsp garlic powder 1/4 to 1/2 tsp chipotle chili powder or other hot sauce (depending on how much heat you want) juice from 1/2 lime (more or less to taste) salt to taste
1. Peel the potatoes and cut into strips or wedges with even thickness (you choose on how thick you want, just make sure the thickness is the same to ensure even cooking). Soak in a bowl of cold water for 30 minutes to allow all starch to be removed. Drain and pat completely dry (you don’t want excess moisture!!). Meanwhile prepare dipping sauce (if using). In a small bowl, add all ingredients and set in fridge for flavors to meld. 2. Preheat oven to 425 F (convection is best*). Line a large baking sheet with parchment paper. 3. In a large bowl, add egg white and beat until slightly foamy. Add potatoes, salt and choice of herbs/spices to taste. Toss to coat. 4. Spread potato slices onto baking sheet and make sure they do not overlap and are not crowded or touching. 5. Bake for 15 minutes. Take out and flip the fries over and return to oven for another 15 minutes or until cooked through. The thinner the fry, the shorter the time, so keep an eye on them! Reduce heat to 200F and let the fries dry for another 15-20 minutes. Remove from oven and enjoy with chilled aioli!
*If you do not have a convection oven, occasionally vent the oven the allow the steam to escape. This will help crisp up the fries more.
Last night was the beginning of a week and a half long tour de austin for my family.
My grandmother, sister-in-law, and niece all arrived around 9pm. They are in Austin to watch my sister-in-law’s brother in the State Basketball Tourney. Go Grady!
They leave tonight as my S.I.L and brother are in a wedding tomorrow. It is a fast visit but I am thankful for the time with my adorable 2 year old niece and my lovely grandmother.
At 2pm my cousin’s Christy & Rachel arrive with Christy’s three kids for a funfilled weekend.
They leave on Sunday around lunch. My dad, step-mom, and step-sister arrive on Sunday for a week for Spring Break.
Needless to say….we are super busy and super excited.
The hard part…making healthy decisions as we go to all these touristy places. Austin is a foodie town and its so hard to say no. We have had such a great week of being on track with breakfast, lunch, and dinners that are so healthy and yum!
We will be cooking while my dad is here, but we are eating out a lot this weekend with my cousins. I know we can make good choices as we have our meals. We are also going to the Austin Rodeo which includes a carnival with carnival food. Have I told you latley how much I love corn dogs and funnel cakes….oh my.
We are planning on eating before the we head out there but I know it will be so tempting.
Send your healthy, weight loss vibes my way this weekend!
I will post food pics ASAP. We made lots of yummy things this week and are going to be trying some new recipes as well.