Salt and Vinegar Potato Chips

I feel really bad when I have people over to visit and have not gone to the grocery store. I have plenty of food in my fridge and pantry that I like to eat. However, it appears that none of my friends and family members are eating healthy so there is not plenty in my fridge and pantry that they like to eat. My sister was here this week and has been eating these deli sandwiches for lunch. I keep looking at her lunch, thinking fondly of how I used to bake bread, with my beloved Sunbeam bread maker, for my sandwiches. But something was missing from her lunch. Potato chips! What's a sandwich with no chips? So I remembered that I had some Russet potatoes in the fridge and decided to make a batch of chips to complete her lunch for tomorrow.

I have some reservations about making the chips because I was cooking dinner a few weeks back and heard this mini explosion. I looked up and saw a fire in the back of my range and was devastated that I may have to have a funeral for my Frigidaire...or better yet, one for myself! It turns out that a cord in the back had been worn, possibly due to age, and the electrician said it was no major problem to repair.

So the stove was fixed the next day...but the electrician also said my house could have burned to the ground and I could have been electrocuted. So, needless to say, it has taken a while for me to be completely comfortable in the kitchen, which is a shame because it is my favorite space in the house. I said all that to say, these chips would normally be cooked in a 400-450 degree oven but, after the "incident" I am a little nervous about cutting the oven on that high.

So, here's hoping that my act of sisterly kindness does not give me a kitchen nightmare!

Salt and Vinegar Potato Chips

2 medium russet or Yukon Gold potatoes
1 tbsp extra-virgin olive oil
1/2 tsp sea salt
2 tsp vinegar

Preheat oven to 400 degrees and place rack in lower position.

Slice potatoes with mandolin (approximately 1/8 inch thick) and put them in a bowl of water to soak for ten minutes. Pat potatoes dry. Divide potatoes between baking sheets, lined with parchment paper. Drizzle with oil, toss, and spread them in a single layer on sheets, careful that chips are not touching.

Bake until crisp, about 10-12 minutes. Sprinkle with salt and vinegar.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Crab and Corn Chowder

It is only 100 degrees outside and here I am thinking about a nice, hot bowl of soup.

I have been missing out on many of my favorite dishes because of the dairy. But I recently had a girlfriend in town who was drinking soy milk in her coffee. Being the creature of habit that I am, I was not really sure if I was going to be able to embrace using soy milk. But I needed something other than almond and coconut milk for hearty dishes that needed milk, with no flavoring. So I tried it...and I like!

Soy milk is a natural alternative to cow's milk for those who are lactose intolerant. However, many are now drinking soy milk because of its health benefits. Soy milk is made from soybeans and is produced by soaking dry soybeans and grinding them with water. Soy milk is high in protein, and because it is made from beans, also contains considerably more fiber than cow's milk. Soy milk is a good nutritional source of vitamin B1, B2, B6, and E, and minerals such as magnesium and calcium. Soy milk also contains isoflavones, also known as cancer-fighting chemicals, that aid in the prevention of various cancers. Many of the brands on the market have sugar in them so if you are looking for a healthier option, read the labels and check for the brands with no sugar added.

I love grilled corn on the cob. And on a recent visit to D.C., I visited Chef Geoff's restaurant and had some delicious corn chowder. So I found some fresh, sweet corn at Trader Joe's today and decided to make some corn chowder as the opener for my meal this evening. I did not have time to grill the corn so I did an "oven roasted" corn for my soup.

Start by taking off the husk and cleaning the corn, removing the remaining silk. Then, using some parchment paper to catch the stray kernels, take a sharp knife and make downward strokes on the cob to separate the kernels. Place kernels in a coated pan and roast for 10-15 minutes at 350 degrees.

             
Crab and Corn Chowder

2 tbsp olive oil
1 small yellow onion, finely chopped
1/4 c celery
2 garlic cloves, finely chopped
1/2 tsp dried parsley
Coarse sea salt, to taste
Freshly ground black pepper, to taste
2 medium red potatoes, peeled and diced, skin on
3 c chicken or fish stock
4 ears grilled or roasted sweet corn, sliced from the cob
1 c heavy cream (or soy milk)
3/4 lb crab meat, chopped

Heat olive oil in saucepan and saute onion, celery and garlic; about 5 minutes until translucent. Add potatoes and stock; bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 15 to 20 minutes. Season with salt and pepper and add parsley. Add roasted corn and cream. Return to a simmer for a few minutes more. Add crab meat and cook for approximately 5 more minutes.

Garnish with parsley or bacon bits.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Breakfast Potatoes

During the week there is so much going on that there is not a lot of time to cook a good breakfast before starting work. Plus, to be totally honest, I would much rather get 30 additional minutes of sleep than to wake up to allow for a big breakfast. But, it is the most important meal of the day. So I enjoy the weekends where I can take my time and prepare a hearty breakfast while sipping on a hot cup of tea.

That's what I am doing this morning while reading Clean Eating. Any time I receive a gift I am always grateful. But I especially love receiving gifts that I can actually benefit from or use in my every day life. My bestie knows I am on this journey to healthier eating. So she purchased a subscription to Clean Eating for my birthday gift this year. If you are interested in eating food in its most natural state and are looking for healthier eating habits, this magazine is for you. It is full of great recipes, tips, and articles that help with improving your lifestyle.

I don't do a lot of "white foods", which are essentially bad carbs. But I will allow some flexibility with my weekend breakfast, from time to time. Today I wanted a fried egg and some breakfast potatoes. I use red potatoes for my breakfast potatoes and always leave the skin on. The skin has fiber, phytochemicals, and vitamins.

I always boil my potatoes first to reduce the amount of cooking time once I add them in the saute pan with the onions and spices.

Breakfast Potatoes

3 lg red potatoes
1 tsp extra virgin olive oil
1 tsp butter
1 small onion, chopped
Kosher salt and pepper to taste
1/4 tsp paprika
1 tbsp parsley

Bring a large pot of salted water to a boil. Add red potatoes and cook for 3-5 minutes, or until slightly tender. Do not overcook or they will be mushy. Drain the potatoes and set aside.

In a saute pan, add olive oil and butter. Once the butter has melted, add onions and potatoes to the pan. Sprinkle with salt, pepper and paprika and cook for 3-5 minutes. Be sure to toss the potatoes so the spices are evenly distributed. Cook for 2-4 more minutes or until they reach desired doneness.

Sprinkle with parsley and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.