Anyhoo - last night i whipped together some delicious tilapia and sweet potato oven fries, but as with most last minute dinners i just threw togehter things i knew would go together well and consumed heartily - no proportions noted in which to share with you to use. Most of my dinners are like this "miranda glops" or other one dish sort of meals that contain mysterious and wonderful things. I made the hubby's fish into two fish burgers, and mine was a delightfully steaming plate full of two fillets and caramelized onions. Yum! Sweet potato fries are so easy and quick to pull together too, and go great with lots of things. The basics:
- Wash potatoes well
- cut in half, in half again, and slice into fairly evenly sliced 'fries' about 1/4 inch thick or less
- Spray baking sheet with nonstick
- Scatter the pieces of potato and spray with nonstick (you can also toss in a bowl with olive oil)
- Coat with seasonings: salt, pepper, chilly powder, cayenne, garlic, paprika whatever you want!
- Flip and repeat
- Stick in the oven at about 400 and bake until a good sizzle and squish when touched (about 20 minutes). Flip a few times during that time. I also increased the tempt to 425 for about 10 minutes to add a little more crisp
- 1 cup oats
- 1 cup flour all purpose/white whole wheat
- 1 cup ground almonds and pecans
- -1/4 cup rapadura + good squirt of agave nectar
- 1/2 tsp baking soda
- 1 egg
- 1/4 tsp salt
- 1 Tablespoon cocoa powder
- dash vanilla
- 3 Tablespoons milk
- 1/4 cup applesauce
- Bake 350 11-12 minutes
I added some coconut to the second batch which seemed to brighten the taste somewhat.
These could really use chopped dates, golden raisons, chocolate chips: SOMEthing. But i had none of those things, so they remain not quite sweet or salty enough. I added a pinch more sugar and agave and the cookies turned out dense little balls of something. Woudlnt' really call them cookies. Rather doughy. Miranda cookies i guess. I honestly thought the oil of the ground nuts would make them moister. I think they're pretty tasty though. I think if i did this again i'd double the cocoa powder, or better yet use melted bakers chocolate. That would help with the moisture as well.
All in all, not a bad outcome. They're doughy cookies, which is fine. Good for an after lunch sweet without too much whamo sugar. Might make awesome ice cream sandwiches if they were bigger... hmmmmmmmmmmmm ice cream saaaaandwiiiiiiiiiich.
Have a great weekend!