Last night’s supper was pretty delicious. Maybe it’s because I was extra hungry, I don’t know, but I dug in and savored every bite. The menu was sweet and sour lentils over baked brown rice, oven sweet potato fries, and fresh salad with Italian dressing. (There was leftover whole wheat crazy wife cake with mint icing for dessert.)
First, the sweet potatoes. This time I managed to cook them to perfection. I often under bake fries and I don’t know why. Maybe they always take longer than I expect and I’m too impatient to let them finish? Don’t know. But these were perfectly tender and seasoned to perfection. So I’m recording what I did. Hopefully I’ll always have perfect fries now.
Second, the salad dressing. The salad itself was just fresh greens (this is the first year I’ve been successful with fall greens! I usually forget to plant the seeds…), shredded cheese, and sliced hardboiled eggs. An easy fall salad. Anyway, the dressing is one I’ve been making for a while and we love it. I used to buy Kraft zesty Italian but have now replaced it with this. We use it on salad and to marinate chicken breasts for grilling. Simply wonderful.
Oven Sweet Potato Fries
Scrub your potatoes and cut them into 1/2 inch thick fries (do not peel them). Drizzle a few tablespoons of oil on them, sprinkle with a generous amount of salt and a bit of granulated garlic. Mix well and spread in a single layer on a baking sheet. Bake at 425 degrees for about 30 minutes, stirring once or twice. You want the finished fries to be good and soft and have some browning on them. Serve immediately.
Italian Salad Dressing/Marinade
1 cup apple cider vinegar
1/2 cup freshly grated Parmesan cheese
2 t salt
1 t granulated onion
1/4 t black pepper
1/2 t dry mustard
1/4 t paprika
1/4 t granulated garlic
1 t oregano
2 T sugar
1 1/2 cups peanut oil
Blend together everything except the oil. With the blender still running, slowly drizzle in the oil until it’s all incorporated. Store the dressing in a bottle in the fridge, shaking it up before using it.
Yield: about 1 3/4 cups