In My Oven . . .

I assure you -- 110% -- I'm not pregnant. And yet . . . more fries. I just crave . . . oven-baked fries -- usually sweet potato, but last night we made some amazing ones with Russet potatoes.

I want them.
All the time.
Right now, even.

And you've not HAD fries until you've tried Ashley's (Edible Perspective, not speaking in the third person here) beer-soaked variety. I made them this weekend with sweet potatoes.

By far, they win for flavor . . . 


Ashley says to soak them for 15 minutes. I did that . . . plus like three hours. Oops! I started them while I was doing a million other things and didn't read that far ahead in the recipe. But they still turned out great. Seasoned with some rosemary + salt, too.

FUN FRIES TO TRY:

Adrianna's Cornmeal Crusted Eggplant Fries
Rebecca's Baked Chickpea Fries
Angela's Nut Butter Parsnip Fries
Kristianne's Baked Asparagus Fries
Lauren's Raw Avocado Fries
Julia's Baked Kohlrabi Fries
Megan's Shortbread Fries w/ Strawberry Jam
Gourmet's Herbed Polenta Fries
Our Dessert Parsnip Fries
Hayley's Tofu Fries

What's your current food obsession? Or what's your favorite fries recipe?

Tomorrow I'll be back with stuff about grocery budget as promised in my last post. I am so happy to have gotten most of the cooking done for the week. I used to be a pro at doing it all ahead of time, but it's becoming necessity. Off to bake another loaf of sourdough!

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Fried Naan for Dessert

If yesterday's Smoked Chipotle Bean Burger recipe didn't entice you, today's dessert using its leftovers will. And even if you have absolute no intention of making the burgers, I beg you to fry up this magic . . .

It's unbaked naan. Fried in olive oil and tossed with cinnamon and sugar. Served with banana ice cream. Drizzled in chocolate sauce. Remind you of anything? Well, here's a hint: You'll likely want to take a siesta after you've cleaned your plate.

That's right! It's majorly inspired by Mexican fried ice cream.


FRIED NAAN

What you'll need . . .

• Naan dough from the Bean Burger recipe.
• 1 to 2 tablespoons olive oil
• Sugar
• Cinnamon
• Vegan Banana Ice Cream (optional, but highly recommended)

Method . . .

1. Shape naan dough into rounds and flatten as you would making the regular bread. Instead of baking it, cut it into strips and set aside.
2. Heat oil in a large fry pan on high heat until sizzling, but not smoking. (You may need to lower heat a bit so your naan doesn't burn.)
3. Place strips in the pan and fry on each side until golden brown.
   
4. Toss in a bowl of cinnamon and sugar. (NOTE: The measurements of sugar and cinnamon will vary depending on how much you make. I made one piece at a time -- yielding about 6 strips -- and used 1 tablespoon of sugar with 1 teaspoon cinnamon. Play around to find the right proportions for you.)
5. Make the banana ice cream. You can follow this recipe -- but all you really need to do is take a frozen banana and process it in a food processor until creamy.
6. Top with your favorite chocolate sauce.

You can enjoy this recipe as a semi-healthy dessert. Or perhaps for breakfast as I did on Sunday morning. Now that I look at these more, they sort of remind me of those dessert breadsticks Pizza Hut makes. And now I have a whole world of new ideas for this recipe.

I love when that happens!

If you follow (never home)maker, baby! -- you know I've been feeling zapped. Today I wrote Part II of the breastfeeding SUCKS post. It's all about what I'm doing to get my energy back.

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