nacho fries

I made these on a whim last week and knew they needed to be repeated + documented for your eating pleasure.

And ours.

Meet my new favorite way to cut potatoes for baked fries.  In the past week I’ve made fries 3 times.  You must try cutting them this way.  Typically, I try to cut them in and actual fry shape but this method gives them a thicker, heartier texture while also maintaining a golden brown crispiness.

Well, the sweet taters aren’t quite as crispy.  They’re just softer by nature when baked. 

So back to last week.

I was on night 2 in a row of making fries and on night 0 of making nachos.

While they baked I whipped up a bean, corn, pepper, onion, garlic, cumin, chili powder, etc. mixture on the stovetop.  Then, I piled the fries high, layered them with cheese, and spooned the mixture on top.

Broil + done.

Or, skip the cheese and pile on avocado + baby heirloom tomatoes.

Or, a million other variations…

salsa, greek yogurt, hot sauce, ketchup, nacho cheeze sauce, guacamole, etc.

Hmmm…I’m thinking a sunny side up egg would be spectacular on top.  But when am I not thinking that?

Print this!

Nacho Fries 

vegan, gluten-free // serves 3-4

• 4 medium sized sweet or russet potatoes
• 3 tablespoons oil
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne [optional]
• shredded cheese [optional]

Black Bean Topping

• 1 cup black beans
• 1 medium bell pepper, seeded + chopped
• 1/2 cup corn
• 1 small can mild green chiles
• 1/3 cup red onion, chopped
• 1 tablespoon oil
• 1 teaspoon garlic, minced
• 1/4 – 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• black pepper

1. Preheat your oven to 425* and line 2 large baking sheets with parchment paper. [If you don’t have parchment, lightly grease your pans.]
2. Slice your potatoes lengthwise in half.  Lay on its flat side and cut slices lengthwise about 1/8-1/4” thick.
3. Mix spices together in a small bowl.
4. Place potatoes in a large bowl and toss with oil and spices until evenly coated.
5. Bake for about 35-40min total, flipping once at 20 minutes.  Check at 35 minutes and bake until they’re done to your liking.
6. While baking, heat a pan over medium and add the oil.
7. Once hot add in the pepper and onion, stirring for about 5-7 minutes until starting to soften.
8. Add in the garlic and spices and stir for 30 seconds.
9. Mix in the corn [fresh or frozen] and black beans.
10. Let cook about 5-7 minutes, stirring a few times.
11. Stir in the green chiles for 1-2 minutes until hot.
12. Remove fries from the oven and turn your broiler on low.
13. Make piles with the fries on the parchment paper.  Layer with cheese and the been mixture or just the bean mixture.  Add any other toppings you want to be hot.  I typically make 1 layer of fries, then the beans, then cheese, then repeat with a little extra bean mixture on top.
14. Place the pan on the top rack and broil, watching carefully, for 2-4 minutes until the cheese is bubbly.
15. Top however you like: avocado, guacamole, greek yogurt, sour cream, tomatoes, hot sauce, salsa, ketchup, eggs, etc.

I just wanted to take a moment to THANK YOU ALL for your congrats and well wishes with the book!  I tried to respond to as many of you as possible and answer any questions you had.  Your comments left me grinning all weekend long and even more excited than before to start this project.  As I briefly mentioned things are about to get crazy from now until early December.  My blogging may be a little more sporadic so thank you in advance for hanging with me!  I will keep you updated on the doughnut front and also share a few new recipes that will appear in the book.

Thank you again.

Ashley

Curry Grilled Zucchini Roll Ups

This recipe was a total accident.

Kelsey was over for dinner the other week and we both contributed whatever vegetables we had in our fridge.  Our plan was to make a big pot of quinoa, grill a boat-load of veggies, top them with goat cheese + avocado, eat from a massive bowl, and feast.

I started the pot of quinoa with a few Italian seasonings thrown in before thinking about how we were going to spice the veggies.

Then I asked Kelsey what flavor she was in the mood for, for the veggies.

Barbeque sauced, herby, smoked, Mexican, curry spiced?

She jumped all over curry spiced idea.  Neither of us had ever curry-grilled veggies before, so I was just as excited to try it out.  My only regret was that I should have made creamy coconut brown rice to go along with it instead!

And who would have thought goat cheese + curry would pair so well together?  We were both surprised by this.  After that night I knew I had to create a recipe that showcased this unique + fun pairing.

Why not wrap up curry grilled zucchini with a little goat cheese and roasted red pepper?  A delicious bite sized snack, perfect for a get together or for no special occasion at all. 

Print this!

Curry Grilled Zucchini Roll Ups 

gluten-free, grain-free // yields 14-18

• 2 medium zucchinis, [~9” long + 1 1/2” diameter]
• 1 large red pepper
• ~3oz creamy goat cheese
• 1 tablespoon curry powder
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric
• salt + pepper
• oil

1. Preheat your grill to about 350-400 degrees or medium-high.
2. Once hot, lightly oil the pepper and place it on the grill on its side.  Rotate 4 times for about 5 minutes per side. 
3. While the pepper is cooking, mix the spices together in a small bowl, omitting the salt + pepper.
4. Trim the ends and slice your zucchini lengthwise into about 1/8-1/4 inch thick slices.
5. Lightly coat all of the zucchini strips in oil on both sides and then rub the spice mixture onto both sides of the strips.
6. Sprinkle one side generously with salt and pepper.
7. Place the strips on the grill in a single layer for 5-7 minutes.
8. Flip and grill the other side for another 3-5 minutes.  You want them golden brown and slightly charred, not crispy.
9. Take the zucchini off the grill and let cool on a wire rack.
10. Remove the pepper and de-seed, then slice into 1/2” x 1 1/2” slices depending how wide your zucchini strips are.  Let cool.
11. Once cooled, sprinkle with goat cheese down the length of each strip and place one slice of roasted pepper at the end.
12. Wash your hands to avoid goat cheese all over the outside of the rolls, then roll the strips and place seam side down.
13. Serve chilled or at room temp.  Top with s+p if desired.

Hope your Monday is off to a great start!

Ashley