Simple Side: Ranch Potato Wedges

Heather says:

Once a week I try to serve a completely kid friendly meal. One of their favorite side dishes is absurdly simple and is still healthier than hitting the golden arches.

Ranch Potato Wedges

• 4 medium potatoes
• 2 tsp olive oil
• 1* - 2 TBSP ranch seasoning *We like ours lightly seasoned.

Preheat the oven to 400°F. Slice the potatoes into wedges, typically I get 8 per potato, unless it’s quite large. Toss the wedges in a bowl with the olive oil and ranch seasoning. Spread in a single layer on a baking sheet. Bake for 20 minutes, turn the wedges, and bake for an additional 15 - 20 minutes.

Enjoy.

Because bacon makes it better

Heather says:

I’m on a salad kick. A friend sent me this recipe months ago and I’m sorry to report I just got around to testing tweaking it.

Wilted Spinach Salad with Candied Pepper Bacon

Spinach salad:

• 6oz fresh baby spinach
• 1/2 sweet or red onion sliced thinly
• 1 granny smith apple cored and cut into bite size pieces
• 4 hard boiled eggs cut into wedges
• 7 slices candied peppered bacon

Toss ingredients in a large bowl, reserve some egg and bacon for garnish.

Candied Peppered Bacon

• 7 slices bacon
• 2 TBSP brown sugar
• fresh ground pepper to taste

Preheat oven to 425. Arrange the bacon in a single layer on a baking sheet and sprinkle with brown sugar and fresh ground pepper. Bake for 10 - 12 minutes, watch closely. Drain on a rack, NOT on paper towels. . . trust me. Reserve drippings for dressing.

Dressing:

• 2 TBSP bacon drippings
• 3 TBSP balsamic vinegar
• 3 TBSP dijon mustard
• 4 TBSP brown sugar

In a microwave safe bowl whisk together the ingredients. Microwave covered on high for 1 minute, stir, microwave for an additional minute. Drizzle over spinach salad and toss to coat. Garnish the salad with the reserved bacon and eggs. Serve immediately.

Yields two main course salads or four side salads.

Grilled chicken would be a nice accompaiment for this dish.

Just grill it: asparagus

Heather says:

Nothing says spring like fresh asparagus. Well, that is not quite true, there is also: pollen, hay fever, the first gnats of the year, and rain. However, there are few things I look forward to more than the price of asparagus dropping. Yes, I am still exaggerating, but it is a nice perk. Asparagus takes only a few minutes to prepare, dresses up a meal, and is easy on the waistline. Throw in that it is loaded with vitamins and you have a winner.

It is vital to thoroughly rinse your produce. Few things are as aggravating as expecting crisp tender and biting down on grit. Once the stalks are thoroughly rinsed trim off the woody ends. You may need to remove between one and two inches depending on how tall the stalks are.

Drizzle the asparagus with olive oil and toss with fresh ground pepper and kosher salt.

Grill over a medium hot flame. When grilling, whether on propane or over charcoal, use a “hand test” to determine the temperature. This does not mean touching the grate! Simply hold your open palm about an inch over the grate. A hot grill means you can only hold it there for a second, medium 3 - 4 seconds, and medium low you would be able to hang in for 5 - 7 seconds. The hand test does not mean you try to play hero, remove your hand from the heat the moment it becomes uncomfortable, it is just a general guideline.

Turn the asparagus frequently to prevent burning and remove from the heat as soon as the tips begin to char. You want the tiniest bit of charring for the most flavorful impact, too much and you might as well chew on the charcoal. The stalks will be a bright green and packed with flavor.

Enjoy!

So, it isn’t Kraft Deluxe

Heather says:

I haven’t quite figured out what chemical I’m slowly weaning my family from, but it took a while for them to decide to like home made mac and cheese more than the stuff from the box. My husband has finally begun asking for my version specifically, so I believe I have hit upon a winner. This recipe is based on Alton Brown’s, the only reason I’m ever tempted to spring for cable.

Stove Top Macaroni and Cheese

• 1/2 lb elbow macaroni
• 2 eggs
• 1/2 tsp hot sauce
• 1 tsp dry mustard
• 4 TBSP butter
• 5oz evaporated milk
• 1 tsp kosher salt
• 1/2 tsp white pepper (black is OK)
• 10 oz sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return the pasta to the pot and grate in the 4 TBSP butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and dry mustard. Slowly stir into the pasta and add the cheese a few ounces at a time, stirring constantly over low heat.
Continue to stir for three minutes or until creamy, serve hot.

Extreme Makeover: White Rice Edition

Dear Home-Ec 101,

Is there any way to keep rice good in the fridge? I love that nice and sticky rice they give you from take-out Chinese places, and I’ve never been able to recreate it, so I usually keep it in the fridge for the next day or so. When I heat it back up it just doesn’t taste the same, maybe it’s drier or something. Is there any way to keep rice the same nice fluffy consistency while it’s in the fridge?

Signed,

Liz

Ivy says:

First, I’d like everyone to not keel over in shock that I’m answering a food question. I don’t cook American fare very well, but I’m hella at cooking ethnic cuisine. Not, of course, as fab as Heather. (Yes, Brown Nose is my middle name, tyvm)

The reason your rice is not the same the second day is because it dries up rather quickly. You can sprinkle it with water and then microwave at half power. For me, sometimes it works and sometimes it doesn’t work.

I generally like to take my day old rice and make fried rice with it. Day old rice makes the very best fried rice because the rice is drier and will soak up flavors better. I make my fried rice with a very, very loose recipe; I hope this makes sense to you.

I heat up about 1/2 tablespoon oil (sesame oil, if I have it but more often than not I use olive oil) in my wok-like frying pan and then I toss in an egg and scramble it til it’s firm and not runny. Then I take out the egg, add a bit more oil (about one tablespoon) and then add 1/4 cup diced onion and 1/2 teaspoon crushed garlic. Sautee for a minute or two then add the rice. When the rice starts to brown ever so slightly, I then add frozen peas and carrots. Then add the egg, mix completely. Make sure you are constantly stirring and flipping the rice so it will not burn. Finally, add soy sauce to taste.

Remember your food safety when reheating rice: the longer it sits at room temperature, the more likely it may harbor bad toxins, so refrigerate quickly after eating.

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