I’ve been interested in making the parsnip fries I keep hearing so much about from Caitlin of Healthy Tipping Point. I mean, we’ve all the had the original potato fries and sweet potato fries are becoming pretty common as well, so what is new and hip on the fry front these days??? Parsnip fries, that’s what!

More about those in a minute…

However, I thought that I would be really clever and develop an even newer, even cooler fry that would put all other fries to shame! And so I made…..daikon fries!

OH…MY…GAD!  These were easily one of the most disgusting things that I have ever had the misfortune of putting in my mouth! This is coming from someone who will try anything. Just don’t do it; I don’t think it was a factor of personal taste, I think these would be repugnant to nearly everyone.

So, with my epic daikon fry fail looming in the back of my mind, I decided that I must correct this with a tried and true fry that may not be new to everyone but was at least still new to me.

I took two parsnips and ran a peeler over them…

I then cut them into fry-sized sticks and tossed them with olive oil.

They were then placed on a non-stick baking sheet and sprinkled with salt.

I baked them at 400 degrees for 30 minutes until the edges were crispy and browned…

…and served them up alongside some ketchup to get the full fry effect.

It’s hard for me to explain how I felt about these. I would eat one and think “Mmmm, kinda sweet and earthy!” Then I would eat another one and think “Meh, these are weird,” and the two fries had tasted the same. Jeff and I ate all of them though, so I know I didn’t hate them. I think I just don’t like root vegetables that much.

If you’re planning on trying them for yourself, I’d suggest cutting out the core of the parsnip and discarding it as it was pretty tough and unpleasant to eat.

All in all, the parsnip fries were worlds better than my soggy, mushy, turnip and dirt flavored daikon fries, and they’re an interesting break from typical potato fries. If you know you love root vegetables, these might just be right up your alley.

Parsnip fries

Golden baked parsnip fries are an interesting alternative to everyday potato fries.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

• 2 parsnips
• olive oil and salt to coat

Cooking Directions

1. Peel, core, and slice parsnips into sticks.
2. Toss in olive oil.
3. Place on a non-stick baking sheet and sprinkle with salt.
4. Bake at 400 degrees for 30 minutes or until golden brown.

November 7, 2010 Alayna Discussion, Recipes 8 comments

Q: What do vegetarian zombies eat?

A: GRRAAAAAAIIINNNSSSS!!!!

I crack myself up. 😉

Anyway, that’s what I wanted this morning too.  I was really in the mood for some kind of hot cereal; oats just weren’t going to cut it. This is what I decided on after rummaging through my bulk storage containers…

Don’t you just love the little tails on cooked quinoa?  I know I do.

It all started with chucking these few things in a pot…

• 1/2 cup quinoa
• 1 cup almond milk
• sprinkle of cinnamon
• 1 tbsp. maple syrup
• various dried fruits

After mixing…

I let it come to a boil uncovered then turned it down to low and put the lid on. It cooked on low for about 15 minutes, then I turned off the heat and let it sit covered for another 10 minutes.

While I was waiting, I attended to the needs of this rather insistant individual…

Did you miss him? He and Liam have been spending most of their time sleeping in a pile due to the colder weather, so he hasn’t been in my face as much recently. I had to pick him up and rock him to get him to calm down this morning though. He loves to be held!

By the time Lucas was sufficiently soothed, breakfast was ready!

I poured a little more almond milk in my bowl to make a sauce…

It was sweet and warm and satisfying, just what I needed.

Maple cinnamon breakfast quinoa

A hot breakfast cereal made from quinoa with the flavors of maple and cinnamon.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: About a cup

Ingredients

• 1/2 cup quinoa
• 1 cup almond milk
• 1 tbsp. maple syrup
• sprinkle of cinnamon
• as much dried fruit as desired

Cooking Directions

1. Add everything to a pot and allow to come up to a boil uncovered.
2. As soon as it boils, cover and turn the heat down to low.
3. Cook on low for 15 minutes, then turn off the heat and allow it to sit for another 10 with the lid on.
4. Serve with a drizzle of almond milk if desired.

Time to finish my tea and get on with enjoying the weekend!

November 6, 2010 Alayna Discussion, Recipes 10 comments

Split pea soup is one of those divisive foods for many people, you either love it or you think it looks and tastes like baby food.  I happen to love the stuff.  My husband, on the other hand, is totally grossed out by it.

More for me! 😀

I like to make mine extra thick like a spread so that I can eat it on toast like this…

And when I want to eat it as a soup, I just add a little water to my bowl and microwave it, adding more water until it’s the desired consistency.

Two foods for the work of one! Amazing!

Here’s the easy peasy recipe:

• 1/2 lb. dried green split peas (1 and 1/2 cups?)
• 6 cups water or vegetable stock
• 1 cup or so frozen peas
• 1 cup or so frozen carrots
• 4 cloves of garlic, minced
• half an onion, diced
• 2 tbsp. salt
• 1 tsp. black pepper
• 1 tbsp. paprika

(BTW, I never measure any of that stuff when I make it.  I promise that you can ball-park these quantities and have it still come out excellent; the only thing that can screw it up is way too much salt or way too little liquid.  I’m gonna get you to stop measuring when you cook if it’s the last thing I do!)

All of that gets thrown into the slow-cooker and stirred up.

The split peas will tend to sink to the bottom, that’s ok…

Cover it and turn it on high for 6 hours or low for 8 hours. I like to stir it once or twice throughout just to make sure that everything stays incorporated.

When it’s done it’ll look like this…

If I’m not gonna eat it right away, I take it off the heating base and let it cool with the lid on overnight on the countertop.

Simple tasty lunch!

And I get a whole pot of this all to myself! Mwaahaahaa!

Slow-cooker split pea soup and spread

A versatile split pea soup recipe made with the ease of a slow cooker.

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: About 6 cups

Ingredients

• 1/2 lb. dried green split peas (about 1 and 1/2 cups)
• 6 cups water or vegetable stock
• 1 cup or so frozen peas
• 1 cup or so frozen carrots
• 4 cloves of garlic (minced)
• half an onion (diced)
• 2 tbsp. salt
• 1 tsp. black pepper
• 1 tbsp. paprika

Cooking Directions

1. Put everything in the slow cooker and stir.
2. Cook on high for 6 hours or on low for 8.
3. Serve as a spread on toast or dilute with water to desired consistency for soup.

November 5, 2010 Alayna Discussion, Recipes 3 comments