A Stack of Dishes

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How to Make Oven Crispy Root Chips

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Crispy root chips- A Stack of Dishes

Let’s be honest, it’s not like I’m making a batch of snacks all the time. If you have company coming though, these crispy root chips are not tough to make and will make your guests feel oh so spoiled.

What I’m really imagining though is a cold Winter’s day where you decide to have a few pals over to sip and chat. It’s helpful that the oven will warm the house, and there is nothing like coming into a home where something good is cooking. I used parsnips and turnips here, but any ol’ roots kicking around your kitchen would work. Got a carrot or two in the drawer? How about a sweet potato, rutabaga and the golden child, regular potatoes! They don’t have to be the freshest either, so you would get a Home-Ec gold star from me from using all those latent bits in your veggie bin.

Sliced Turnips and Parsnips for crispy root chips- A Stack of Dishes

At first I thought I would slice the turnips with my favorite knife, but I then decided for best even cooking I should use my mandolin. So completely worth it. Whip whip whip and they are done. I was happy to cook and eat some turnips too. Who really eats those these days? I happen to love them roasted, but I can’t say they are anywhere near the top of my veggie hits list. Why is that? Perhaps I should do a turnip series, that could be fun…. parsnips are pretty miraculous too. The sophisticated cousin of the carrot. So refined, pale and delicate. They need to get their due also. [Read more…] about How to Make Oven Crispy Root Chips

Rosemary and Corn Kernel Quick Bread

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Rosemary Cornbread~ A stack of DishesI’ve been thinking about making some kind of Corn Quick bread for a couple of weeks now. I wanted something to eat for breakfast as I run out the door, but not anything sweet. I was thinking about something earthy and toothsome, and light on the tummy would be good too.

I am a so-so fan of cornbread really. Mostly I find it dry. Not a bad thing when pairing it with a soup or stew, but as a breakfast treat, eh… This recipe is quite the opposite. It’s moist and light, and the corn adds a some natural sweetness and chew. The rosemary is a bit of a surprise. To be honest, I started out thinking about cheese and jalapeños, or peppers and feta, something along those lines. The rosemary was  a last-minute inspiration, largely due to the fact that a bunch of it was sitting in my fruit bowl for no good reason. The combination is fantastic! A happy chance.

I also did something different with this batch. Like a good Southern wife, I pre-heated the pan in the hot oven before filling it. I think this really made a difference too as the cornbread gets good heat from all sides. No extra work either. I just placed the pan in the oven as it was heating and pulled it out when I needed it. I’m sold.

cornbread Slices~ A stack of Dishes

Rosemary and Corn Kernel Quickbread
A moist and tender bread that gets some natural sweetness and chew from corn kernels.
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205 calories
31 g
50 g
6 g
7 g
1 g
128 g
301 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
128g
Servings
8
Amount Per Serving
Calories 205
Calories from Fat 57
% Daily Value *
Total Fat 6g
10%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 50mg
17%
Sodium 301mg
13%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
7%
Sugars 5g
Protein 7g
Vitamin A
4%
Vitamin C
5%
Calcium
19%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3/4 cup cornmeal
  2. 3/4 cup AP flour
  3. 4 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 2 large eggs, beaten
  7. 1 1/2 cup lowfat cultured buttermilk
  8. 2 tablespoons canola oil
  9. 2 cups corn
  10. 2 tablespoons minced fresh rosemary
Instructions
  1. Preheat oven to 425˚ and place an 8x8" pan (or 6x9" like the one I used) in the oven to preheat too.
  2. In a large mixing bowl add: cornmeal, flour, baking powder, baking soda and salt. Stir to combine.
  3. Add the eggs, buttermilk, oil, corn and rosemary and stir until just mixed. Do not over mix.
  4. Carefully remove the pan from the oven and coat with cooking spray. Pour in the batter and place into the oven until a toothpick comes out of the center cleanly. About 30 minutes.
Notes
  1. Try not to eat it all at once- and as good as this is as a breakfast treat- it would go equally as well with a bowl of chicken soup too.
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calories
205
fat
6g
protein
7g
carbs
31g
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{Day 11} Apricot Tapenade With Rosemary

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Apricot Rosemary Tapenade served with Goat Cheese Camembert
Using apricots is not a typical go to for this time of year, everyone is so into cranberries. I do love me some cranberries, but I also love this bright orange color as a change. This is a surprising taste combination and I like that too. The apricots are not terrifically sweet. Paired with rosemary and garlic makes it a real delight and the olive oil makes it glisten like a jewel.
I paired it here with a gorgeous wheel of Goat Cheese Camembert that would make a fantastic hostess gift to bring along to a party. Easy to keep stashed in the fridge and assembled last minute- this will make you look like a rock star.
Jarred and gifted Apricot Tapenade is delightful spooned over a pan roasted pork chop. It’s also great on sliced cold chicken in a sandwich, which these days, as the holidays draw closer, is becoming more common in my house. So when standing-door open- in front of a fridge and you’re looking for something magic to jump out at you, this can do it for you. This bright orange jem will save the day.
Now let me say, if you are really feeling the need for red on a holiday table, the aprictos can easily be swapped out here using dried cranberries or dried cherries.
Apricot Rosemary Tapenade
makes ~ 2 c
 
1.5c dried apricots, soaked in warm water 10 mins
2 stalks of Fresh Rosemary
.5c Olive Oil
Juice of half a lemon
1 large clove of garlic rough chopped
S & P
 
Drain the apricots and remove leaves from Rosemary stems
 
Place all the ingredients into a large processor and pulse until you reach a chunky but even consistency. You don’t want puree.
 
Adjust salt and pepper to taste
 
Store tapenade in a jar and top off with Olive oil just to cover the top to preserve it.
 
best served at room temperature