Baked sweet potato fries

You know that moment when you open your car door after it has been parked in the sun for an hour?  You know what I’m talking about, when you feel like getting in your oven would be better than getting in your driver’s seat.  Or what about how you start sweating buckets the moment you make it out your front door and realize that deodorant should have left home with you today.  Maybe I’m the only one.

Fun in the sun

Fun in the sun

In any case, summer is here for real, folks.  The upside is that we are now able to enjoy days by the pool, fruity drinks with umbrellas (right, like we waited for summer), and vacations to the beach.  Additionally, I am officially DONE with grad school and can now say I earned a Master’s degree in mental health clinical counseling.  I am still job hunting but have not come across the right position for me yet.  In the meantime, I continue evaluating my skills (counseling skills, cooking skills, nun-chuck skills) and remain open minded about my career path.  Things have taken an interesting turn recently.

Mom and Stuffed Husband

Mom and Stuffed Husband

Yesterday I interviewed for and was offered a position as a personal fitness trainer at a local New Orleans gym.  This is outside my experience area but I also find myself quite passionate about this career move.  For the next day or so I’ll be mulling it over, praying, and weighing my options.

baked sweet potato fries

baked sweet potato fries

Job chatter aside, let’s cook some yummy grub!  One of my all-time favorite foods are French fries.  I LOVE them. I love them alone. I love them with ketchup. I love them with CHEESE. I love them with MORE CHEESE.  And, I love them with CHEESE and Jalapeños.  Who doesn’t?  OFF WITH YOUR HEAD.

Baked sweet potato fries are a doable substitute when you are craving a yummy fry but trying to make up for your late-night sins of beer and pizza.  It happens.  Baking the fries saves a number of calories and makes clean up a little easier.  Here’s what you’ll need:

  • two large sweet potatoes (one potato per person usually makes more than enough)
  • 1 tsp of olive oil per potato
  • salt, pepper, or seasonings of your liking
  • aluminum foil to line your baking sheet for easier clean up

First, preheat the oven to 450 degrees.  Wash your potatoes and slice them up into 1/2 to 3/4 inch slices.

bakedsweetpotatofries2Toss them in olive oil and seasonings in a bowl.  Then lay out on your baking sheet so they are not touching.

bakedsweetpotatofries3Pop them in the oven for 20 minutes.  Do not open the stove during this time.  It ensures a better fry, I promise.  After 20 minutes, remove the fries from the oven and turn each over so we can cook the other side evenly.

baked sweet potato fries 4Follow by putting them back in the oven for 10 more minutes.  NO opening the oven.  Don’t do it.  You’ll ruin everything. Ok, not everything but I promise it will be worth it when you bite into the perfect fry.

bakedsweetpotatofries5Then just serve them up with a yummy burger, some grilled chicken, or just all by themselves.  Hope you enjoy these as much as I do!

Dig in!

Dig in!

I will keep you all posted on my career decision as things move along.  Thanks for all your support!

Peace, love, and big girl decisions,

~The Hungry Wife

Fuel for the distance: Three Bean Chili

Lately I’ve been really enjoying my outdoor runs.  Some mornings it is still pretty chilly out around these parts.  In fact I’ve had to go as far as wearing a hat and gloves on the mornings we have had a “hard” freeze.  Whatever that means.  Luckily Stuffed Husband is quite the motivator and was willing to take the run with me.  He’s just selfless like that.  Well, selfless and competitive.

Saturday Speedwork

Saturday Speedwork

Anyway, I’ve found that refueling after these bitter cold runs can be tricky.  My body wants something hearty and warm.  Naturally, I turned to chili.  Interesting, I wanted chili when I was feeling chilly.  hah.  Oh no, I’m developing my father’s sense of humor…AKA cheesy. This three bean chili was ridiculous easy and made SO MUCH friggin’ chili that I had to freeze half of it.  I suggest halving the recipe if your family is small like ours.  The recipe can be found here.

3 bean chili

I forgot to take a picture of the chili after I added the corn.  In the future, I would probably leave the corn out anyway.  It seemed unnecessary given that I made cornbread to eat with it.  Too much corn is well…too much.  The recipe is easy as pie to follow.  Just buy a bunch of cans of stuff and a packet of chili mix.

Cans O' Stuff

Cans O’ Stuff

Chop up some onions and garlic.  Try not to cry uncontrollably.  I did.

chop chop chop

chop chop chop

Dump it all in your slow cooker and set it on high for 3 hours, then go for a run.  The running part is an essential part of the recipe.  If you don’t run, you’ll just never get that homemade chili taste just right.  No really!  Would I ever lie to you? 😉

Slow cookers are awesome.

Slow cookers are awesome.

Serve up a bowl after a nice long run.  Maybe top it with a little cheese and/or corn chips.  I served mine with cheese and a side of cornbread.  Definitely hit the spot!  Not only is this recipe crazy easy, but the health benefits are undeniable.  Plenty of protein and fiber from the beans and a serving of vegetables in the diced tomato, corn, onion, and garlic.  Good stuff!  Stuffed husband even used the chili later in the week to make tacos with!  Brain and brawn with that guy.

Stuffed Husband

Stuffed Husband

Do you have a go-to recipe you rely on for recovery after a long hard work out?  I’d love to hear about it.  Share your recipe with me in the comment section below or post a link I can follow.

Peace, Love, and Foodie Fuel~

The Hungry Wife

Tandoori Chicken

I have a collection of recipes that pile up to the height of Mount Rushmore.  Most of them involve chocolate, a variation of chocolates, or chocolate and peanut butter.  Cocoa beans, I love you.  My sweet tooth has driven most of my decisions over the last six months.  My thighs are feeling the jiggly effects of such.  Note to self: invest in fruit more often.

I couldn't stop eating Texas Sheet Cake

This recipe however is NOT about sweets.  Tricked ya didn’t I!?  In fact, this recipe is all about the yummy, juicy, and savory taste of Tandoori chicken.  Recipes that involve few ingredients and little prep time typically rank high on my list.  My taste buds seriously lack in patience.  What can I do?  Even stuffed husband couldn’t say enough good things about this dish, albeit was through a mouthful of chicken.

Please, for me, for all that is holy, make this divine chicken!!  This recipe will definitely be a regular in our house.

Ingredients:

  • 1 cup plain low-fat yogurt
  • 2 garlic cloves, minced
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 small yellow onion
  • Juice of 1/2 a lemon
  • Coarse salt and ground pepper
  • 4 bone-in, chicken legs

Recipe adapted from: Everyday Food.

Directions:

  1. Throw the first 7 ingredients listed above into a blender.  You may want to roughly chop the onion first so as to prevent the heart attack that may ensue when you hear your blender choke on a way too sturdy onion.  Unless you have a well-constructed blender in which case…I am very jealous of you.  Blend these items together for about 15 seconds until you have a mostly creamy consistency.  It is ok if you see small chunks of onion and garlic. In fact, onion and garlic are a very good things.
  2. Place your chicken legs in a large pyrex dish with, if possible, a lid.  Lids disappear in our house.  It’s the gnome, I just know it.  He has my ipod charger and tv remote as well. Jerk.  Season either side of the chicken with salt and pepper.
  3. Pour the yogurt marinade over the chicken. Cover it with your lid, or aluminum foil, or whatever for about 5 hours.  More if you have the patience, which I do not, but no longer than 24 hours.
  4. You can certainly cook this chicken on a grill.  In fact, it’s probably best that way but I also do not have a grill.  So instead, preheat the oven to 475.  Place your marinated chicken on a baking skeet lined with a rack.  I placed aluminum foil under the rack to catch the drippings and make clean up easier on that guy I married.
  5. Place the chicken in the oven for 40 minutes.
  6. Flip each leg to allow for even cooking and allow the chicken another 20-25 minutes to complete cooking.
  7. Remove from the oven and allow to cool before serving with jasmine rice, steamed veggies, or a crisp cool salad.

The possibilities for this recipe are endless.  I used our left overs to make chicken salad.  Absolutely mouth-watering!

Peace, love, and preposterously simple recipes~

The Hungry Wife