from: Hungry Girl
Ingredients
1/2 butternut squash
kosher salt
Directions
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em.
Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!
Nutritional Info (5 oz(
Calories: 65; Fat: 0g; Sodium: 486mg (includes salt); Carbs: 16.5g; Fiber: 4g Sugar: 3g; Protein: 1g
from: Fitness Magazine June 2007
Ingredients
2 med potatoes, cut into 1.5 inch chunks
2 C broccoli florets (the nice part)
2 T EVOO
1 t kosher salt
freshly ground black pepper
Directions
Heat oven to 400. Toss the potatoes and broccoli with the oil; add salta and pepper. Spread the veggies on a baking sheet. Roast, tossing once halfway through, until paotoes are tender and golden, about 25 min.
from: Sunset Magazine March 2006
Ingredients
6 artichokes
2 T lemon juice
2 T olive oil
1 t salt
3 T butter
onion, chopped
6 C chicken broth
2 T all purpose flour
3 T whipping cream
salt and pepper
chervil to serve (optional)
Directions
Trim leaves, stems and fuzzy chokes from the artichokes. Drop the hearts into a bolw of ice water mxed with the lemon jice and olive oil. Bring a large pot of water to a boil and add 1 T salt. Drain hearts and add to boiling water; cook until tender. Drain. In a pan over med-high heat, melt 3 T butter. Add onion and stir until golden. Stir in flour and cook, stirring often 3-5 minutes.
Add the chicken broth and artichoke hearts; stir until mixture boils and thickens, 15-20 min. Whirl mexture in a blender until smooth. Return to pan and heat through. Add the cream and season with S&P to taste.
Ladle into bowls and garnish with chervil if desired.
from: Sunset Magazine March 2006
Ingredients
3 dozen baby artichokes
2 T lemon juice
2 T olive oil
1 T salt
1 oz pancetta, chopped
2 cloves garlic, sliced
1/4 C dry white wine
1/4 C mint
salt and pepper
parmesan cheese
Directions
Trim leaves and stems from the baby artichokes, leaving just the tender yellow-green leaves. Drop the artichokes into a bowl of ice water mixed with the lemon juice and olive oil. Bring a large pot of water to a boil and add 1 T salt. Drain artichokes and add to boiling water; simmer until tender, 10-20 minutes. Cut any larger ones in half, removing any fuzz at the heart.
Set a frying pan over med-high heat. Add the pancetta and stir until fat is rendered. Add garlic and stir until golden. Add the wine and the artichokes. Cook until the wine is almost evaporated. Add mint and season with S&P to taste. Serve topped with shaved or shredded parmesan.
