BAKED PARSLEY POTATOES – A HEALTHY WAY TO EAT FRIES

Baking parsley potatoes

We all like French fries, but how can we enjoy eating without being afraid of gaining too much weights? I would like to introduce to you a healthy way to eat fries (without frying), it is baked potatoes fries. It has fresh potatoes smell, crunchy texture, and a little kick of spicy butter parsley flavour. The dish is super-easy to make plus it is a great snack to serve family and friends within little time.

Ingredients:

(Serving for two)

  • 2 large potatoes
  • 1 tsp. table salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 2 tablespoons olive oil
  • 1/2 tsp. butter (I use unsalted butter, but if you prefer a little salty taste fries, you can go for salted butter)
  • Minced fresh parsley

Baking parsley potatoes_ cut potatoes into thin strips

Directions

Wash, peel skin off and cut potatoes into thin strips.

Turn oven on to 450 degree.

Place a parchment paper over a baking tray. Spray a layer of oil on the parchment paper.

Place potatoes into a bowl, add 1/2 tsp. salt, 1/2 tsp. black pepper, and 1 1/2 tablespoon olive oil. (Give a good massage to potatoes) Mix well all ingredients together.

Arrange nicely all potatoes strips on the parchment paper (do not place over lap because you want to make sure all potatoes got cooked evenly). Let it bake for about 20 minutes.

Baking parsley potatoes_a healthy recipe

After 20 minutes (or when you see potatoes are lightly golden brown), switch to broil and leave it bake for 5 more minutes.

Meanwhile you add minced fresh parsley, 1/2 tsp. salt, 1/4 cayenne pepper, 1/2 tsp. butter and 1/2 tsp. olive oil into a mixing bowl.

Turn oven off and transfer all potatoes into the mixing bowl. Give couples toss to mix all ingredients together and serve right away when it still hot.

Enjoy and happy cooking!

Month of December, 2013 – “I AM GRATEFUL” Jar

 
Time fly so fast! It comes to the end of the year 2013, and hopefully new year 2014 will open with more promises, luck, opportunities and happiness in life for everyone.
 
1. First I am thankful for being born as a girl, so that I could experience the roles of daughter and wife (Hopefully I could become a mom in a near future too)
 
2. I am grateful for getting older every year. I’ve learned a lot through mistake – it is not easy to overcome all challenges, but there are always ways to solve those problems.
 
3. I am also thankful for having a roof over my head. (I know I say this many times, but I’ve never understood as deeply as I do now – I just experienced with power outage for 4 days in the Greater of Toronto, Canada, after a massive ice storm hit us. The worst was that it happened in winter time, people had to stay in dark and cold places, in fact, some people died because of  breathing carbon monoxide poisoning. Fortunately we got power back after couples days, imagine other people have to live on street from month to month. Only 4 days without hydro power but enough for me to realized how lucky I am to have a home, family and friends)
 
4. Finally I am grateful for all different recipes out there. Some recipes are easy to follow, some are not, but I am still thank you for everyone, who post and share their recipes online for others. I’ve learned and made many dishes, desserts, as well as drinks. (Poor my family have to taste all of those foods, doesn’t matter how good or bad they are). I am proud to say that my future children will enjoy their mama’s foods just as much as I love my grandma’s and mommy’s foods.

WHAT ABOUT YOU? What are you grateful for? (Write quick notes about something you are grateful for and put in a jar. At the end of the month, read each note and appreciate all the blessing in your life, either big or small)

Good luck!

SHRIMP ON SWEET POTATO NEST

Around 80’s people were still poor in Vietnam, my parents got married and had no choice but to lived in a very small house that they shared with others. They tried to save every single Dong (VND Vietnamese currency) to born me. Even though my parents didn’t have a lot of money at that time but they always tried to raise and support me in the best ways they could. I remember I didn’t have many toys, besides one big doll with blue hair and couple sets of cooking toys to play with other neighbour kids. The interesting thing was that my mom let me played with real foods, so we children always had tasty snacks every time gathering to play together. She made all various foods such as deep-fried banana patties, rainbow jelly, sweet and sour bon-bons, caramel sugar candies, hot sugar syrup tofu, coconut sticky rice cakes wrap in banana leaves, and much more including deep-fried shrimp on sweet potatoes nest. I am even still drooling every time think or talk about my yummy childhood foods…hmm, so why not travelling back in time with me to see how they were made!

Ingredients for batter:

1 cup rice flour

2 cups all purposed flour

3 cups water, 1/2 tsp. salt, 1/2 tsp. sugar

2 beaten eggs

 

Ingredients for other things:

Shrimps, 1/2 tsp. pepper, 1 tsp. minced garlic

2 large sweet potatoes, vegetable oil to deep-fried

Vietnamese dipping fish sauce

 Fried shrimp and sweet potato cakes

Directions:

  1. Combine all ingredients for the batter, mix well until smooth.
  2. Clean shrimps and season with pepper, salt, sugar and minced garlic
  3. Peel sweet potatoes skin, and then shred thinly. Rinse slightly under water. Put all shredded sweet potatoes into the batter mixture
  4. Pour oil into a saucepan, at high heat.
  5. Use a small size of bouillon spoon to scoop the batter, then pour gently into the hot oil. Use Chopsticks/ spoon/ tong to take a shrimp, press slightly on the top of the sweet potato mixture
  6. Deep friend for about 2-3 minutes then flip to the other side, continue frying until golden brown
  7. Serving with lettuce, herbs and dipping fish sauce

Fried Shrimp & Sweet Potatoes
Photo credit to: family.vn

New Eat & Drink List

I want to explore new places in the city I am living as well as other cities, towns, and countryside. Tasting new foods and drinks always give me the inspiration of cooking creation in my little kitchen, so why not?

Below will be a list of restaurants/ bars/ shops I would love to pay a visit, order, take pictures, eat and satisfy my food craving. Then I will do reviews on those places and post them on “Around the blocks” page.

Jelly Modern Doughnuts
1. Jelly Modern Doughnuts (1539 Avenue Road) – a new shop for gourmet treats with all of the doughnuts are made fresh on site.

2. Stay Cafeteria, a new Chinatown snack bar is now open at 388 Spadina Avenue.

hogtown smoke
3. Hogtown Smoke

4. Celebrity Hot Pot, is a downtown Chinese place offer different sauces and free self-served soya milk/ honey tea.

5. Gourmet Burger Co. (various locations)

Formocha
6. Formocha, a coffee and bubble tea shop at Yonge/ Eglinton neighborhood

 

THAI ICE TEA

Thai ice tea with tapioca pearls

  • Thai tea mix
  • 4 cups water
  • 1 cup sugar
  • Cream or milk

Directions:

Bring 4 cups of water to boil and add Thai tea mix (3 tsp. of the tea mix for 1 cup water)

While boiling, add 1 cup of sugar, and stir well. Continue cooking for 5 minutes

Remove from heat and let it cool down. Make sure to transfer the liquid tea mixture into a strainer over a glass jar.

Place in a fridge until cool.

Add cream (or you could use milk instead of cream if you don’t like the creamy taste), ice cubes and tapioca pearl (optional) when serving

Thai ice tea