Browsing Category

Snacks

Yam Chips

April 26, 2013

DSC_5636

I received my very first Farm Box the other day and in it was a 3 pound bag of yams….hhhmmmmm. What to do with all these yams? Yams and sweet potatoes, to me at least, taste very similar even though biologically they are not even closely related. So — as my thinking process went on about what to do with all these yams — I thought I love sweet potato fries so why not try to make something that tastes similar: baked yam chips!! I love it when experiments turn out well — in this case the chips were delicious and I ended up eating the majority of them. No guilt though, yams are on the “superfoods” list. Go ahead and eat with impunity!!

Begin by washing the skin of your yams thoroughly (like my potato chips, I do not remove outer skin when making these chips). Cut off both ends of the yam and then thinly slice them using either a mandolin or sharp knife. In small batches, add the yam slices to a bowl and generously coat with olive oil. Place the yam slices on a parchment-lined cookie sheet. Sprinkle with your favorite salt (sea salt, regular salt or, in my case, Krazy Jane’s Mixed Up Salt) and bake at 400º for roughly 20 minutes. The yams do not get as crispy as potato slices do but they get close.

 

DSC_5636

You can serve the chips warm or cold but I prefer a little warm as the flavor is more intense and they really do taste similar to sweet potato fries. Such a healthy treat!

Ingredients:

3 yams, thinly sliced
Generous amount of olive oil
Salt of your choosing

Serves 4 as a side dish or snack

Homemade Salt & Vinegar Potato Chips

April 9, 2013

DSC_5419

Ahhhhh, the potato chip. Can’t get any better than this…unless, of course, they are Salt & Vinegar Potato Chips!! After spending a week on the beach eating salt and vinegar chips straight out of the bag (please don’t judge), I decided to come home and make my own. There is nothing that compares to homemade. My chips are both crunchy and salty with a hint of vinegar to boot! Make them to compliment your next BBQ or, as I did, as a fun snack for your family when they come home from a long day. Yummmm…I wish there were leftovers!!

Start by washing your potato thoroughly. I don’t peel my potato so I like to make sure the skin is very clean. (You can peel yours–it’s just a preference thing.) Next, thinly slice the potato using a mandoline or, if you don’t have one, a sharp knife. You want to get the slices fairly thin or they won’t crisp up like a chip should. Have a bowl of very cold water nearby and as you are slicing immerse the potatoes immediately. This keeps them from turning brown and also reduces some of the starch content. When done, remove the slices from water and lay them in a single layer on paper towels.

DSC_5401

When dry, put the potato slices back in a bowl and this time immerse them in the white wine vinegar. Refrigerate for 30 to 60 minutes (the longer the more vinegar flavor). Stir them half way through.

DSC_5395

In a separate bowl, add ¼ cup of the canola oil. Working in batches, take the sliced potatoes from the vinegar bowl and dunk them into the canola oil. Make sure they are thoroughly coated. Arrange potatoes in a single layer on a tinfoil-lined cookie sheet. Sprinkle with sea salt.

DSC_5415

Bake at 400º for 20-30 minutes or until cooked to desired crispness. Remove from the oven and lay cooked chips on paper towels to remove excess oil. Repeat process for the second batch. Now let’s see if you can wait until they are cooled before you dive in…

DSC_5417

Ingredients:

1 Russet potato
2 cups white wine vinegar
½ cup canola oil
Sea Salt *

Serves ???…..depends on how many you can eat!! The batch I made using one potato made enough for 4.

text

* You can change up the chips using different spices instead of sea salt–I made some using Crazy Jane’s Mixed Up Salt (my favorite salt!!) and some using BBQ spices. All three were equally delicious!!

Baby E’s Spicy Pickles

March 4, 2013

Image

Hello Blogosphere! So I am the “daughter” of My Daughter’s Apron here for a cameo appearance! This past Valentine’s Day my boyfriend and I decided to skip the big dinner, stay in and, inspired by Portlandia’s “We Can Pickle That!,” decided to try making our own pickles. My boyfriend loves all things spicy so we kicked it up a notch and added spicy habanero peppers – definitely an upgrade from your traditional dill spear! Surprisingly easy and so so good, here’s my recipe for fast and easy refrigerator pickles.

_MG_2106

Start by deciding what spices you want to use for your pickles. I chose garlic (minced), a large handful of mustard seed, dehydrated white onion, 3 whole cloves (for a little bite), dill (because every pickle needs a little dill), and last but not least, the Habaneros! But you can really add whatever flavors you prefer (bay leaves, peppercorn, and dill seed are some other alternatives). Next, make sure you buy pickling cucumbers or baby cucumbers. The regular sized cucumbers tend to be a little too watery and don’t get that great pickle crunch.

make sure you get "pickling cucumbers" or baby cucumbers - the big ones are too watery for pickling!

make sure you get “pickling cucumbers” or baby cucumbers – the big ones are too watery for pickling!

Next, prepare your jars making sure they are thoroughly cleaned as you will not be sanitizing the finished product as you would for the alternative pickling method (remember these are the quick and easy refrigerator pickles!). Quarter the cucumbers if you prefer spears or halve them if you like heartier pickles. Then stuff your jars until they are comfortably full. You want to save enough room for the spices and brine to permeate the cucumbers for a really full flavor!

_MG_2120

Once your jars are packed, it’s time to create the “brine”! This is where the magic happens. Pour 1¼ cup of vinegar (5% acidity) with 2 cups of water into a jar. Next add 3 tablespoons of kosher salt and 2 tablespoons of sugar. Close the jar and shake until the salt and sugar have dissolved. Pour the brine into the jars so the cucumbers and spices are completely covered and tightly close the lid. I also like to gently shake the jar to make sure everything is well mixed before letting the jars rest in the refrigerator.

_MG_2124

Now just pop the jars in the refrigerator, wait a full 48 hours to let the pickles really absorb all those flavors, and then snack away! How easy was that!?

picklefridge

Now I know it’s addicting but don’t take it as far as these guys!  (click the link below)

We Can Pickle That!

signing off,

(the now apron-less) Daughter