I like kale chips (I will post the kale chip recipe later). I decided to try something different which was sweeter than kale. We had some leftover carrots from a boat trip, so we used them. They taste like crunchy sweet potatoes. I hope you enjoy them.
- 4 carrots
- 1 teaspoon of olive oil
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of sugar
With a peeler, peel the entire carrot. With the leftover stumps, slice thinly into disks. Place the carrot peels and disks into a large bowl. Combine with the olive oil, sugar and salt. Mix together. Try a piece to make sure it has the right amount of sugar and salt. Next, place them on a large baking pan and put them in the oven at 200 degrees for about one hour.
My aunt Lesley and uncle Michael are vegan. When they came over, I made these burgers for them to enjoy.
Ingredients for Burger
- 1 can of cannellini beans (or black beans), drained and rinsed
- 1/2 can of corn nibblets
- 1/2 a large sweet onion, chopped
- 1/2 cup of chopped fresh cilantro (with some extra to garnish)
- 1/2 cup of seasoned bread crumbs
- 1 tablespoon of minced garlic
- 1 tablespoon of chopped shallots
- 2 tablespoons of honeycomb (or honey or agave nectar)
- 2 teaspoons soy sauce
- 1/2 teaspoon of fresh ground pepper
- olive oil for cooking
- pita bread or burger buns
Ingredients for Sauce
- 1 container of soy or coconut yogurt
- 1/2 teaspoon of minced garlic
- 1 tablespoon of lemon juice
- salt and pepper to taste
Directions for Burger
Combine beans, corn nibblets, onion, cilantro, bread crumbs, garlic, shallots, honey, soy sauce, and pepper into a food processor (we don’t have one, so we “processed” ours with a potato masher). Do not over process. Add additional breadcrumbs if it is too moist. Form the bean burger mix into circular patties and sprinkle with cornmeal. Heat your frying pan with a small amount of olive oil and place the burgers on the pan. Cook for about 5 minutes per side, or until golden brown.
Directions for Sauce
Combine the sauce ingredients and mix until smooth. Refrigerate. If you can plan ahead, make the sauce about forty five minutes before you cook the burgers so the flavors in the sauce can combine.
I have an awesome French toast recipe for you to try this weekend. Trust me on this one.
- 1 unsliced loaf of challah bread;
- 3 eggs;
- 4 cups of corn flakes;
- 3 cups of regular milk;
- 1 cup of heavy whipping cream;
- 1 tablespoon of vanilla extract;
- 1 tablespoon of kosher salt;
- 1 tablespoon of cinnamon powder;
- 3 tablespoons of real maple syrup (not the fake stuff);
- butter for cooking;
- powdered sugar for garnish; and
- maple syrup when it is time to eat.
Cut the loaf of bread into thick slices. We usually get about 10 thick slices from the loaf in the picture. Next, crush the corn flakes into small bits, but not dust. I found the best way to do this is to use a potato masher or just squeeze them in your hands. Next, in a separate bowl, mix the eggs, milk, cream, vanilla, salt, cinnamon, and maple syrup until combined. Beware – the cinnamon will always float no matter how much you mix it.
Now heat up the pan, but not too hot. You can tell if your pan is too hot if the butter turns brown. Next, submerge a piece of bread into the egg mixture for about 10 seconds. Remove it and place it in the crushed corn flakes. Then put it on the hot buttered pan. Repeat these steps for all pieces of bread. Cook each side of the French toast for about 5 minutes. Serve warn after dusting with the powdered sugar.
Regular hotdogs have no character. Corkscrew hotdogs have lots of character. Here is how to make them.
- A pack of hotdogs;
- A pack of hotdog buns;
- A pack of wooden skewers; and
- Condiments to taste.
First turn on the BBQ. Next, stick the skewer through the middle of the hotdog. If the skewer pops out of the side of the hotdog, pull it back a bit and then try again. Once the skewer is through the hotdog, cut the hotdog in a spiral manner. The skewer is to stop you from cutting all the way through the dog. You should have about 6 spiral cuts of the hotdog. Next, take out the skewer from the hotdog. Then place the hotdog on the grill for about 3 minutes on each side. As the hotdog cooks, it starts to magically open up. When done, remove the dog from the BBQ and place it in the bun.
Dress your dog with ketchup, mustard or both. Enjoy!!!!!!!!!!!!!!!!!!!!
Me with Chef Marc Forgione, an Iron Chef, at the SoBe Food and Wine Festival
Me with Chef Michael Symon, an Iron Chef, at the SoBe Food and Wine Festival
Me and Chef Geoffrey Zakarian, an Iron Chef, at the SoBe Food and Wine Festival
Regular bacon is boring. Wavy bacon is fun. Here is how to make it.
- One pack of bacon (12 pieces)
- 2 tablespoons of real maple syrup
- Aluminum foil
- Preheat the oven to 350 degrees;
- Cover a backing pan in foil;
- Cut a 2 foot section of foil and fold it in half;
- Then fold it so that you have three 1 inch peaks (see the picture);
- In a bowl, drizzle the bacon with the maple syrup and mix it to evenly coat the bacon;
- Lay the bacon on the foil (see the picture); and
- Cook in the oven for 20 minutes at 350 degree.
Me with my principal, Mr. McGhee, at the Alexander Montessori Carnival (he is the one with the Connor’s Taste Buds t-shirt).