My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in potatoes (21)

Tuesday
Aug022011

grilled chickpeas + kale chips

It’s official.  The heat is getting to me.  The daily rain that has kept our evenings cool, has come to a screeching hault.  Now it’s just hot.  Luckily, the outside temp lowers to about 65-70 at night [outside – inside it’s still 83*], or I would literally be baking in an oven.  Because of these warmer nights, I’ve been trying to come up with meals that don’t require too much oven or stove time.

The grill is good for that!

You may only think the grill is good for things like burgers + kebobs, but you can basically use your grill like an oven.

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Grill-roasted chickpeas?  Oh yes, it works fabulously.

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Grill Roasted Chickpeas

  • 1 can chickpeas, drained + rinsed
  • 1T sunflower oil
  • 1T chopped rosemary
  • 1-2 garlic cloves, minced
  • salt + pepper
  1. Preheat your grill to ~350*
  2. Mix all ingredients together + spread evenly on the pan.
  3. Grill-bake for about 25-35min, depending on how “done” you want your chickpeas.  Stir every 8-10min.

I like them nice + crsipy!

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Grilled kale chips?  Why not?

Grill Roasted Kale Chips

  • 1 head kale, de-stemmed, washed, + chopped
  • 1/2T sunflower oil
  • salt + pepper
  1. Toss ingredients together and spread evenly on a pan.
  2. Place pan on the grill for about 25min.  Stir once or twice.

I used a mix of curly kale + lacinato kale [dinosaur kale] and it worked perfectly.  The lacinato kale produces a flat, crispy chip.  The rest of dinner was prepared with minimal use of the gas range.  Heat overdose avoided.

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Tonight, our whole meal was made on the grill.  This not only means the house doesn’t heat up as much, but it also means less dishes.

Potatoes + curry.  Such a good combo.

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I grilled the potatoes for about 25min and then added broccoli + tempeh.  I let that all cook together for about 8 more minutes.

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It was served on a bed of spinach, with fresh local tomatoes + a splash of coconut milk.

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While it sounds delicious + looks pretty tasty, it was just okay.  I’m out of onions and it definitely needed one!  The curry I have right now is also a tad bitter, so a sprinkle of sugar would have helped as well.

Other spices in the mix: coriander + salt + pepper + garam masala + turmeric + garlic

Good, not great. 

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Time to chug another glass of ice cold water + get to bed.  I’ll be back tomorrow with the latest on my workouts!

Any new grill ideas lately?  I’m already out of peaches, but can’t wait to grill some up in the coming weeks!

Ashley

Wednesday
Jul062011

beer soaked fries….really!

A few months back, I received an offer from Foodbuzz + New Belgium Brewery, to make a beer-infused meal or create a meal that pairs well with NB beers.  And here I am, finally getting around to creating a recipe!

Participants received a stipend, which was enough to cover the New Belgium Folly Pack + my dinner plans.  I wish someone would sponsor all of my meals!

I racked my brain, trying to think of a recipe to infuse with beer.  For some unknown reason, even though my body doesn’t get along with gluten, I’ve had no negative side effects from beer.  I’m hoping it stays that way!

Since making french fries, at my birthday party, I haven’t been able to get them out of my head.  Beer + potatoes?  Seems like a good combo.  I googled “beer fries” only to find recipes for beer battered, deep fried, fries.  While that sounds delicious, I didn’t want to batter + deep fry these fries.

What about soaking them in beer, then baking them?

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I invited Kelsey + Eric over to be my test subjects.  They complied.

I headed to the local food co-op, to pick up a few last minute dinner items, including a few russet potatoes.  Cutting taters into fries is fairly easy!

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  1. Cut the potato in half, lengthwise.
  2. Turn one half on it’s side.
  3. Depending on how thick you want the fries, make 2-3 lengthwise cuts. [as pictured above – that photo was after cutting both halves]
  4. Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board.
  5. Cut 3-4 lengthwise cuts, perpendicular to the previous cuts. [as pictured below]
  6. Repeat with the other half.

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And then you get a big bowl of fries!

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And then you soak the fries in beer!  I used New Belgium’s Somersault Ale, which is a delicious summery ale.  A little hoppy, a little fruity, goes down nice + smooth.

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Soak those taters!  I used a whole bottle for 3 russet potatoes, and I would say they soaked up about 1/2 of the beer.

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Garlic Salted, Beer Baked French Fries [serves 4]

  • 1 bottle New Belgium Somersault beer [or beer of choice]
  • 3 russet potatoes [~1 3/4lbs]
  • 3 cloves garlic, minced
  • 3T olive oil
  • 1-1 1/2t salt
  • 1/4-1/2t black pepper
  1. Preheat oven to 425*
  2. Scrub potatoes, and cut per instructions above.  leave the skins on.
  3. In a large bowl, soak the cut fries, in 1 bottle of beer.
  4. Let soak for 15min, tossing 1-2x.
  5. Drain beer and toss with olive oil, garlic, salt + pepper, until well coated.
  6. Line a large baking sheet with parchment [optional, but nice for quick clean up!] and spread the fries, in a single layer on the pan.  Use two pans, if needed.  You don't want them stacked.
  7. Bake for 40min – 1hr, depending on how crispy you like them, tossing 3-4 times. [Mine were in for about an hour.  I’m assuming they took longer to cook because of the beer they soaked up]
  8. Add more salt + pepper to your liking.

*edited to add* One reader tried these with gluten-free beer and said it worked really well!  Check the comment section for tips on types of beer people have used with these.

These were hands down, the best fries I’ve ever made.  I’m not sure if it was from the beer, or just the combination of everything, but they were crispy, bursting with flavor + quite addicting.  When I tasted one out of the oven at about 40min, they were still a bit soft, and you could definitely taste the beer.  As they cooked longer, and became crispier, the beer was less noticeable.  If you’re not a beer lover, you would still love these fries!

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French fries + beer, make for a very happy husband.

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Details on the rest of this meal, tomorrow!

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Off to catch some zzz’s…just got home from a marathon of a day!

Ashley

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