Healthy Spicy Carrot Fries

We were invited to some friends home for dinner last Saturday night. I asked what we could bring and received the response, "Appetizers." I had a long week, so I decided to create an easy cheese plate...Three kinds of good cheese, pate, grapes, and crackers. We talked, drank lots of wine, and most of the cheese. Then we ate the delicious dinner my friend prepared and gobbled up the dessert.

Cue Sunday morning. Too much wine, too much dessert, too, too much cheese! Breakfast was hot tea and toast. I didn't feel like lunch. By dinnertime, I craved something tasty and healthy. These carrot fries came to the rescue.

Crispy, crunchy, spicy, salty AND healthy. How nice does that sound? These carrot fries are simple to make, delicious to eat, and, best of all, healthy. Picture roasting carrots, but keeping them cooking until they are crunchy. That's it. Serve with your favorite dip and you have the perfect side for hamburgers, sandwiches, grilled chicken, or just as a healthy snack.  Enjoy!

Healthy Spicy Carrot Fries
2 lbs carrots, unpeeled
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1/2 teaspoon cayenne powder
1/2 teaspoon Chinese spice powder
coarse sea salt
ground black pepper.

Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Set aside.

Cut carrots into french fry sized pieces. Place in a large bowl and drizzle olive oil over the top. Add the paprika, cayenne powder, and Chinese spice powder. Using your hands, evenly coat the carrots with the oil and spices (not the salt and pepper). Add the carrots to the prepared pan in an even layer. Liberally sprinkle sea salt and black pepper over fries.

Bake in preheated oven for 15 minutes. Remove from pan and, using tongs, flip over carrots. Bake for an additional 10-15 minutes, or until crispy. Watch carefully; the fries go from roasted (not what you want) to burnt very fast. (again, not what you want). 

Serve immediately with Ranch or Spicy Thousand Island dressing.

It is Carrot Week at Food Network's Sensational Sides roundup. Do you have a carrot recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Vermicelli Noodle Bowls with Shrimp
TasteBook: Carrot Ravioli with Vadouvan Butter and Carrot Top Pesto
Feed Me Phoebe: Salmon Poke Bowls with Pickled Carrots, Avocado and Spicy Ponzu
Taste with the Eyes: Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto #glutenfreevegan
Red or Green?  Healthy Spicy Carrot Fries
Healthy Eats: 6 Quick Ways to Serve Carrots This Spring
The Wimpy Vegetarian: Citrus Carrots with Ginger
FN Dish: 6 Sensational Ways to Take Carrots Beyond Snacking

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
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Roasted Asparagus with Spicy Thousand Island Dressing

When I was a child, salad often consisted of iceberg lettuce, sliced tomatoes, and Thousand Island Dressing. Remember Thousand Island Dressing? Gloopy, gloppy, and ever so sweet, this was the salad dressing of the seventies.  Salad, hamburgers, fish sticks; TI was served with everything.

Then ranch dressing became all the rage, and I forgot all about the reddish, pinkish, pickle-flecked sauce. Fast forward almost 40 years and I am sitting in a restaurant ordering a salad, and it comes (by mistake) with...you guessed it...Thousand Island. I was in a hurry so told the waitress to leave it. Out of curiosity, I tasted it. It was...not horrible, but not something I would order again. But I kept imagining the sauce not as sweet, not as bland, not as thick. I experimented and decided a spicy version could be the answer.  It was.

This dressing is, of course, good on green salads. And on burgers and roast beef or chicken sandwiches. Rubens, of course, are classic. Try on grilled cheese and bacon, or fish tacos. But, I think my favorite is drizzled over roasted vegetables. Spooned over roasted asparagus is especially delicious. Make a batch; you will quickly go through the entire recipe. Happy Spring!

Roasted Asparagus with Spicy Thousand Island Dressing
1 lb asparagus
extra virgin olive oil
best quality balsamic vinegar
sea salt
black pepper

Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper. 

Snap off the woody ends of the asparagus and peel if stringy. (You probably will only need to peel very thick stalks. Thin stalks are usually fine as is. Place the asparagus in a single layer on prepared sheet and drizzle with olive oil. Using your hands, roll the asparagus in oil until coated on all sides and drizzle with balsamic vinegar. Generously season with salt and pepper. 

Roast in the oven for 15-30 minutes or until the asparagus, begin to brown and caramelize. Cooking time depends on the thickness of the asparagus stalks. Remove from oven and arrange on a serving platter. Spoon Spicy Thousand Island Dressing over asparagus and serve with additional dressing on the side.

Spicy Thousand Island Dressing
(makes 2 cups)

1/2 cup mayonnaise
1/2 cup greek plain yogurt
1/2 cup spicy chili sauce (I use one made for buffalo chicken wings)
1/3 cup sweet pickle relish
1 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
pinch sea salt
pinch black pepper

Add all ingredients to a small bowl. Stir to combine.Taste and adjust seasonings if necessary. Chill for 1 hour.

Store tightly covered in the refrigerator for up to 1 week.

It is Asparagus Week at Food Network's Sensational Sides roundup. Do you have an asparagus recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Creative Culinary: Bacon Wrapped Asparagus with Garlic and Parsley
Homemade Delish: Asparagus Crostini
Devour: 25 Ways to Use Asparagus
Feed Me Phoebe: Spring Quinoa Mujadara with Asparagus
In Jennie's Kitchen: Asparagus & Arugula Panzanella
Healthy Eats: 5 Fresher Ways to Prepare Asparagus
Napa Farmhouse 1885: Asparagus, Onion & Pesto Pizza
Red or Green: Roasted Asparagus with Spicy Thousand Island Dressing
The Mom 100: Millet Greens Salad
Taste with the Eyes: Modern Asparagus Spring Rolls - Red Chili, Black Sesame, Almond
FN Dish: 6 Ways to Bundle Up Asparagus This Spring

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Sugar Snap Peas & Peppers

This recipe is so easy calling it a "recipe" may be a stretch. Fresh as possible spring sugar snap peas, good extra virgin olive oil, sea salt, and jarred sweet/hot cherry peppers for a bit of heat quickly sauteed for a few minutes, and you are good to go. The dish is delicious and so beautiful on a white plate.

Sugar snap peas are a healthy way to add color, taste and nutrition to your diet. Their edible pods mean they are quick and easy to prepare.  SF Gate says:

A 3-ounce serving of raw sugar snap peas provides 50 milligrams of vitamin C, more than half the recommended daily intake for that antioxidant nutrient. It is also a rich source of some B-complex vitamins, giving you nearly half the niacin and one-tenth of the folate you need each day, boosting your intake of these nutrients that help your body convert food to energy. It gives you one-fifth of the vitamin K you need, ensuring that your blood clots properly and supporting your bone health. Boiled sugar snap peas have 40 milligrams of vitamin C and about the same amount of niacin, folate and vitamin K as raw sugar snap peas.

Give this dish a try. You will be glad you did.

Sugar Snap Peas & Peppers
(serves 6)

2 tbsp extra virgin olive oil
1 lb sugar snap peas, cleaned and trimmed
1 cup jarred sweet/hot cherry peppers cut into bite-sized pieces (I like the Trader Joe's brand)
sea salt

Heat a large skillet over medium-high heat. Add the peas and saute until crisp-tender. (approx 3 minutes). Add the peppers and saute another minute. Season with salt and serve.

It is Spring Peas Week at Food Network's Sensational Sides roundup. Do you have a favorite peas recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Taste with the Eyes: Succulent Fresh Fish and Spring Produce
Devour: Crowd-Peasing Recipes Using 3 Varieties of Spring Peas
Creative Culinary: Spaghetti with Pea and Pine Nut Pesto
Napa Farmhouse 1885: Pasta with Spring Peas & Pancetta
Red or Green: Sugar Snap Peas & Peppers
Elephants and the Coconut Trees: Peas and Cottage Cheese Curry
The Mom 100: Sauteed Vegetable Frittata
FN Dish: 5 Ways Peas Are Better with the Italian Treatment

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Pasta with Kale, Garlic & Calabrian Chile

Ok, so I know spicy chile, garlic and kale pasta is not your typical Easter side dish fare but just imagine it paired with roast beef, or lamb or turkey. Gorgeous color, fresh taste, loads of flavor. It just shouts spring to me. Best of all you have a delicious main dish for your vegetarian friends. Happy Spring everyone!

The key to this dish is Calabrian Chile paste. I love the Silanfunghi brand of chile paste and used to buy it by the case at NapaStyle, Michael Chiarello's store, and catalog. They are "rebranding" and not taking orders at this time, so I have found other brands on Amazon. I am pretty addicted to this sauce and always have a number of jars in my pantry. Try the chile drizzled on pizza, or eggs, or vegetables of any sort. It is spicy but not "stupid hot" as my husband likes to say. I shared a recipe this week for Sauteed Broccolini With Garlic and Chile On Toast over on my Napa Farmhouse 1885 blog. The broccolini also features the chile sauce. You should give it a try too.

Pasta with Kale, Garlic & Calabrian Chile
(serves 6)

6 oz kale leaves, trimmed and cut into 3-inch pieces
extra virgin olive oil
3 cloves garlic, sliced
1/4 cup pine nuts
2-3 heaping teaspoons Calabrian Chile Paste. ( I like the Sil brand)
sea salt
black pepper
grated Parmigiano-Reggiano cheese
16 oz tubular pasta, cooked according to the package directions

Heat a large skillet over medium-high heat and add 2 tablespoons extra virgin olive oil. Stir in the kale and 1 cup of water. Cover pan and allow kale to cook until crisp-tender. (about 4-5 minutes). Remove cover and saute kale until most of the liquid has evaporated. Add 1 tablespoon olive oil, the garlic, pine nuts and a pinch each salt and pepper. Cook for 1 minute. Add 2 tablespoons chile paste and stir to combine. Taste and adjust seasonings if needed.

Add the hot, cooked pasta to the skillet and stir to combine. Taste and add the additional tablespoon chile paste if you want a spicier dish. Generously top pasta with cheese and serve.

It is Easter Sides Week at Food Network's Sensational Sides roundup. Do you have a favorite side dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Roasted Asparagus and Tangerines with Toasted Almonds
Devour: Have a Hoppin’ Easter with These Remixed Brunch and Dinner Dishes
Creative Culinary: Deviled Eggs with Lemon Zest, Capers and Chives
The Mom 100: Spring Greens Salad with Kohlrabi and Golden Beets
Elephants and the Coconut Trees: Vanilla Pudding with Fruit Jam Topping
Napa Farmhouse 1885: Sauteed Broccolini With Garlic And Chile On Toast
Red or Green: Pasta With Kale, Garlic & Calabrian Chile
Big Girls, Small Kitchen: Fennel & Cherry Tomato Salad with Toasted Pistachios
Healthy Eats: 5 Spring Sides for a Healthier Easter Feast
Taste with the Eyes: Butter Lettuce Cups with Fried Goat Cheese, Green Apple, Meyer Lemon Cream
The Wimpy Vegetarian: Creamy Feta and Asparagus Casserole with Orzo
FN Dish: 5 Side Dishes That Are More Important Than the Easter Ham

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.