Our favorite fast Tostadas

These quick and yummy Tostadas have extra delicious layers of flavor dimension. 

Creamy, savory refried beans, the caramelized flavor of the onions and peppers, the sweet tomato-y sauce, smokiness from the bacon fat/smoked paprika, the crisp corn tortilla flavor, and the freshness of romaine, tomatoes, and cilantro are all perfectly complimented with a dollop of sour cream and a sprinkling of cheese. We love these at our house!

No more needs to be said really. What? You want the recipe?

I have to say, I have not cared for most of the tostadas that have been served to me. The beans are usually dry and flavorless and then they are usually just topped with iceberg lettuce, prefab cheese, and salsa that is too heavy on the chili powder. I wanted a tostada that rose above all that. I wanted to create a more interesting tostada for my buds... My tastebuds. This is what I came up with.

This dinner is very easy to put together, You can cook everything at the same time and it will be ready in minutes. I like to start with the onions, and then start refrying the beans. I make the tomato sauce last. In between, I prep the toppings and make the guacamole.

The refried beans are the recipe I posted here earlier, but this time I refried them in bacon fat. I usually use deodorized coconut oil, so use what ever you like.

The tomato sauce was inspired by a mildly sweet chile relleno sauce I have had at +La Casita Restaurant in Springville, Utah (YUM). You may also flavor the tomato sauce with smoked paprika, or smoked hot chipotle pepper, and maybe a pinch of Mexican oregano, to taste.

Top with our Favorite Reduced Fat Sour Cream Blend.

Serve with a side of my Chili's Copy Cat Salsa recipe.


Get ready to have your tastebuds sing!


Our Favorite Tostadas Recipe:

Components:

Crisp corn tortillas (pre-made in the Mexican food section)
Refried Beans
Tomato Sauce
Sauteed Onions & Peppers
Shredded cheese
Diced tomatoes
Diced romaine lettuce
Minced fresh cilantro, optional
Our Favorite sour Cream Blend, or regular sour cream
Chili's Copy Cat Salsa, optional
Guacamole, optional
Lime wedges, optional



Sauteed Onions & Peppers:

1 Sweet or regular onion
1 Sweet red bell pepper
1-2 T. deodorized coconut oil (may use 1 T. bacon fat)
A pinch of baking soda
A pinch of BioSalt or sea salt

Method:

Slice into this slivers the onion and bell pepper.
Saute the onions slowly in oil along with the baking soda and salt, which speed caramelization.
When the onions are translucent, add the bell pepper and mix together.
Continue to saute, stirring occasionally until tender and starting to caramelize.



Easy Re-fried Beans recipe:

2 T. virgin or deodorized coconut oil and/or bacon fat
1 clove garlic, smashed
1 pinch hot red chili pepper flakes
1 can refried beans of choice
1/4 c. plus 2 T. purified water, divided
1/2 t. onion powder
1 pinch cumin powder


Method:

Saute the garlic and red pepper flakes in coconut oil until very fragrant and sizzling.

Add the can of beans and stir to mix together.

Add 1/4 c. water to thin the beans, mixing in well.

Add the onion powder and a pinch of cumin. mix in well.

Brown the beans, turning occasionally, until they thicken up and have areas that are browned nicely. This gives a great flavor to the re-fried beans.

Add a touch more water (about 2 T.) to thin the beans to a nice consistency.

Taste for seasonings and adjust if needed. If you used unsalted beans, add salt to taste.



Tomato Sauce:

1 (8-oz) can tomato sauce
1 T. plus 2 t. sugar (Lakanto sweetener or xylitol) (or use 2 T. or more of  erythritol or maltitol)
1/8 t. garlic powder
1/2 t. onion salt
1/4 c. purified water
1/8 t. smoked paprika (or chipotle to taste, for added heat), optional

Method:

Place all sauce ingredients in a small saucepan and simmer 5 minutes. Keep warm and set aside.



Speedy & Delicious Guacamole:

Ripe avocados
Onion salt, to taste
A pinch of garlic powder
A squeeze of lemon or lime juice, optional

Method:

Scoop the ripe avocado out of it's shell and put into a small bowl.
Sprinkle with the seasonings and citrus juice, and mash with a fork.
Add enough onion salt so the guacamole has a great flavor, and serve.



TOSTADA ASSEMBLY:

Top crispy tortillas in this order:

Spread tortilla with the hot refried beans, sprinkle with cheese, pour on some warm tomato sauce, add sauteed onions & peppers, shredded romaine lettuce, guacamole, salsa, tomatoes, sour cream, cilantro, and garnish with a lime wedge.

ENJOY!


Note: Alternately, you may brown flour tortillas in deodorized 76 degree coconut oil until crispy.


Photos of the cooking process:

Starting to caramelize the onions with a pinch of baking soda and BioSalt.

This dinner is very easy and fast to prepare.

Adding the red bell pepper to the softened onions.

Sauteing the onions and peppers.

The onions and peppers are finished.

The easy refried beans are about ready.

Simmering the tomato tostada sauce.

Putting the toppings on the tostada. The sauce adds a special touch.

The tostada all dressed and ready to go.

A plated tostada with toppings and my Copy-Cat Chili's Salsa recipe.

Enjoy,

Leila.

BEST Easy Spaghetti Sauce recipe and how to prepare spaghetti squash (Low Carb)

Bake some spaghetti squash while you make this delicious sauce.

We all need easy and quick dinner options made from items we stock in our pantry, right? I know I do. This spaghetti sauce fits the bill nicely. I also show you an easy way to prepare spaghetti squash, which is delicious served with this sauce.

Toss the store bought sauce!

This is my go-to recipe for a fast spaghetti dinner, using items I keep handy in my pantry. This sauce is SO much better than any prepared store-bought sauce you can find, and it is very kid-friendly. everyone loves it. It is a full bodied sauce, but it doesn't require hours of simmering. 

This spaghetti sauce is great reheated too. I have also used it as a delicious base for Italian casseroles. We also love it over steamed summer squash for a lower carb version. You may also use gluten-free or regular pasta of course!

Easy & Healthy Spaghetti Dinner Menu:

Baked and seasoned spaghetti squash
Easy Pantry Spaghetti Sauce
Fresh green salad
Fresh cut up fruit of choice


Leila's Easy Pantry Spaghetti Sauce Recipe:

1 T. deodorized coconut oil
1 large onion, minced
1 pound organic ground beef, buffalo meat, or 2 diced raw chicken breasts.
4 large garlic cloves
2 large bay leaves
2 T. whole fennel seeds
1 T. dried basil leaves
1 pinch rosemary leaves
1 pinch dried oregano leaves
25 grinds black pepper, to taste
2 (14.5-ounce) cans stewed diced tomatoes (plain or Italian)
2 (8-ounce) cans tomato sauce (or 1 can tomato paste)
1 can cream of tomato soup (choose a healthy brand)
1 to 2 soup cans water, as needed to thin
2 t. organic beef or chicken base
1 T. balsamic vinegar
1 T. brown 'Just Like Sugar", or regular brown sugar, or Golden Lakanto zero-cal sweetener
2 to 3 t. BioSalt or sea salt, to taste
1 to 2 T. extra virgin olive oil


Method:

Pre-measure all the spices. Smash the garlic cloves in a mortar & pestle with 1 t. of the salt.

In a large pot, heat  the coconut oil. Add the onion, meat, and garlic and saute until the meat is cooked through (and crumbly if it is hamburger). Season meat with seasoned salt if desired.

Make a well in the center of the pot and pour in all the dried spices. Stir and saute the spices about 30 seconds to bloom the spices (bring out their flavor), then stir into the meat mixture.

Add all the tomato products, along with the water and stir. Add the beef or chicken base, and let sauce simmer about 15 to 30 minutes. Put on a splatter shield to make cleanup easier.

Add the balsamic vinegar, brown sugar of choice, and BioSalt to taste.

Just before serving drizzle some olive oil over the top of the sauce.


To Bake Spaghetti Squash:

Preheat your oven to 450 degrees.Wash the outside of the spaghetti squash.

Split the squash in half lengthwise and scoop out just the seeds.

Lay the squash cut side down in a baking pan and pour in about 2 cups of water (this will help steam the squash and keep it from sticking to the pan).

Bake about 30 to 40 minutes, or until tender. When cool enough to handle, scoop out the strands of squash with a large kitchen spoon. Place in a serving dish.

Season with fresh ground pepper and onion salt, then drizzle with extra virgin olive oil. Toss well.

Enjoy, 

Leila.

Photos Of The Cooking Process:

The baked spaghetti squash

Spaghetti squash tossed with seasonings and olive oil (garnished with Parmesan cheese).

I find it easier to mash peeled garlic with BioSalt added to the mortar (1 t. was added here).

Added salt helps the garlic become a paste more quickly and keeps the garlic from jumping out of the mortar & pestle.

Garlic ready for sauteing.

Saute the meat, onions, and garlic together.

The meat is now browned and ready for the other ingredients to be added.

Add all of the pre-measured spices.

Saute the spices before mixing into the meat.

Organic beef base used in this sauce.

A sugar-free low-carb brown sugar replacement.

Adding all the tomato ingredients.

Adding the balsamic vinegar and other seasonings.

The finished sauce, before drizzling with olive oil.

Sauced spaghetti squash with salad and fresh pineapple on the side. YUM.

Dinner is on.

Author, Leila.

Home Made Spicy Indian Tamarind Chutney - To go with my Butter Chicken Recipe (Copy Cat)

Tangy-Sweet Indian Tamarind Chutney (Restaurant Copy Cat Recipe)

Homemade Spicy Tamarind Chutney

I love the tamarind chutney that Indian restaurants serve. The tangy-sweet contrast it gives to Indian food really appeals to me. Sometimes it is too sweet at the restaurants, or it isn't served with the meal at all . Sad. Anyway, I wanted to recreate it at home, since it is not readily available. 

Tamarind is sour on it's own and has a wonderful fruity complexity. It is used in refreshing beverages and also in many sauces like Worcestershire sauce. It is high in pectin so it thickens naturally as it simmers. Tamarind chutney is a wonderful way to discover tamarind, if you haven't already.

You can find tamarind paste at ethnic food markets. You can also make your own tamarind paste from tamarind concentrate or even from whole dried tamarind pods. Just simmer the tamarind in water until soft. Dilute with enough water so that you can strain it through a metal strainer, pressing the liquid from the seeds and pulp. I dilute the pulp a couple more times, straining and pressing the pulp to remove all the usable juices. Simmer gently to concentrate into a thick sauce, or paste.

I love serving this chutney drizzled over my Indian Butter chicken recipe posted on this blog, or on Vegetable curry (recipe coming soon)!



Tamarind Chutney Recipe:

1 c. tamarind paste
1/2 c. erythritol (or Lakanto's zero-cal sweetener)
1/2 c. xylitol
2 to 4 T. vegetable glycerine, to adjust sweetness
1/2 to 1 c. purified water, or more as needed
2 to 3 t. coriander seed powder, to taste
1 to 2 t. cumin powder, to taste
1 t. ancho chili powder
1 t. fennel seed powder
1 t. black pepper powder
1/2 t. cinnamon powder
1/4 to 1/2 t. cardamom powder, to taste
1/2 t. bioSalt or sea salt (recipe on this blog)


Method:

Grind the spices together in a seed mill until very fine.

Mix everything together in a small saucepan and gently simmer a few minutes to blend the flavors.

Thin with water if necessary to achieve the desired consistency.

Taste for sweetness and adjust the vegetable glycerine to taste.

Keep refrigerated. It thickens when cooled.

Serve with Indian food. YUM.



Note: The erythritol, xylitol, and vegetable glycerine replace 1 cup of regular sugar in this recipe.

Tip: Kitchen Cheetahs now has an original recipe for a Faux Tamarind Paste here.

An example of tamarind paste. This time I made my own paste however.

Simmer the chutney to thicken up a bit.

The Simmered chutney. You can see that the spices could be ground up finer, which I will do next time.

Finished Tamarind Chutney

Enjoy!

Leila

Chicken Masala - Copy Cat Indian Restaurant recipe

Crazy Good Indian Butter Chicken

(Murgh Makhani Masala)

I'm not kidding, this dish is amazing. For years I have wanted to duplicate Indian Masala dishes found at my favorite Indian restaurant, The Bombay House, in Utah. My girls and I ADORE masala. Nothing made at home ever came close, I never found good recipes in books or online.

Sigh...

I get stubborn about these things sometimes... I again did my research, and still did not find what I was looking for. BUT, I decided to start with a basic Indian gravy and work from there. I knew I wanted a creamy, buttery tomato base. I did not want to taste an over abundance of cumin, which most home made recipes have. I also did not want the sauce to be acidic tasting from the tomato, again, most home made sauces are too sour. I wanted a harmonious marriage of exotic Indian spices, peeking their way through, delighting the taste buds. The sauces I love also have a subtle sweetness to them too and I wanted to duplicate that.

I cooked and tasted carefully, adding more spices and "stuff" until the sauce "officially arrived".

The sauce turned out so rich and flavorful. The chicken was so moist and tender, with a touch of tang that perfectly complimented the decadent sauce. Served over basmati rice, and garnished with cilantro, it was perfect. We enjoyed it more than the version served at most Indian restaurants. I usually have to have tamarind chutney on the side to fully enjoy this dish, but this has such a nice flavor that I didn't need it at all. We fell into a blissful Indian food coma after this incredible meal. We were SO happy, just sayin'.

This is a sauce you can add any meat to, not just the marinated chicken recipe below. You can make it vegetarian, by adding Paneer (an Indian cheese). Oh, how I love paneer... I tried making it once - epic fail. I'll figure that one out too some time.

This makes enough sauce to serve about 8 people, or 2 meals of 4. I like to make the sauce ahead of time and store it in the fridge until needed. Restaurants also make their sauces in advance, in big batches, to save time. They will then customize it to order for their patrons. Marinating your meat ahead of time makes for quick meals come dinner time.

This recipe is surprisingly easy to prepare.  How great is that?

Serve with basmati rice for authenticity and true deliciousness. I like to garnish with fresh chopped cilantro too.

Garlic Naan is a natural to serve with Indian food, My recipe is not gluten-free (yet), so I will not share it with you here.

Here is my original prized recipe, I now present it to you...



Marinated Chicken:

3 to 4 fresh or thawed skinless chicken breasts, cut into chunks
1 T. fresh lemon juice
1/2 T. mashed garlic
1/2 T. grated fresh ginger
1 T. plain yogurt (Greek yogurt works too)
1 t. garahm masala powder (recipe on this blog)
1/2 t. tumeric powder
1/2 t. chili powder
1 t. BioSalt (recipe on this blog)


Method:

Mix the marinade with the chicken in a heavy duty Ziplock bag. Coat the chicken evenly.

Let marinate in your refrigerator for at least 4 hours, overnight is even better (you may store in your refrigerator up to 3 days this way).



Makhani Masala Sauce (a thick buttery tomato based sauce):

2 T. virgin coconut oil
1/2 c. pureed onion
1 T. fresh grated ginger (paste)
1 T. smashed garlic (paste)
1/2 to 1 T. kasuri methi (dry fenugreek leaves), optional to taste (Indian food stores)
1 1/2 t. Graham masala powder
1 t. Ancho red chili powder
1/2 t. plus 1/8 t. Saigon cinnamon
1/2 t. cardamom powder
1/2 t. tumeric powder, optional (I left it out this time)
1 pinch red hot pepper flakes
1 green chili, minced, optional (I left it out this time)
3 8-ounce cans tomato sauce
1 c. hot water
1 c. heavy cream (Dairy-Free Version: omit cream and water, add 2 cans full-fat coconut milk)
2 t. xylitol
1 1/2 t. BioSalt, to taste (recipe on this blog)
1 T. butter (omit if dairy-free version is desired)



Method:

Heat 2 T. coconut oil in a large sauce pan over medium-high heat..

Add ground onion  and saute until it starts looking translucent.

Add the ginger paste, garlic paste and kasuri methi, if using (I did not have any).

Saute until the mixture until it starts to sizzle and let it sizzle a few minutes. Don't let it burn.

Add a touch of water if you feel the onion is sticking to the bottom of the pan.

Add the graham masala, chili powder, cinnamon, cardamom, hot pepper flakes, and green chili.

Mix well in the pan. Add the tomato sauce and 1 c. hot water.

Turn the heat down to medium, cover and let cook for about 15 minutes, stirring occasionally.

Add 1 c. heavy cream and 2 t. xylitol, stir and then bring up to a boil again, uncovered.

Add 1 1/2 t. BioSalt and 1 T. butter, stir in and remove from heat.

Taste for seasoning. It should have a subtle sweetness from the xylitol and sweet spices.

Use the sauce immediately or pour into a quart jar and store in your refrigerated until needed.

There is enough sauce to prepare 2 batches of the marinated chicken above.



To Prepare The Meal:

Prepare the basmati rice according to the directions for your rice cooker, using 3 cups rice, the amount of water called for, 1 T. butter and a heaping t. BioSalt.

In a large frying pan, heat the 2 T. coconut oil and fry the chicken pieces for about 3 minutes on each side, until starting to brown. don't over crowd the chicken in the pan.

Once the chicken is done, Add the prepared sauce, about 2 cups worth.

Stir together and gently heat through. Thin with a little water as needed.

Top with fresh chopped cilantro.

Serve over hot cooked basmati rice.



Notes: 

In the future I may puree the sauce to make it even more velvety.

I used our home made Garam Masala spice blend recipe found on this blog.



See pictures of the cooking process:

The sauce is the boss!

Sauce ready to put into the fridge.

The chicken is marinating...

Virgin coconut oil is perfect for this dish.

Coconut oil is melted in the pan and marinated chicken is placed inside...

Saute chicken until golden and flip over to brown the other side.

Pour in about half a jars worth of  prepared sauce.

Add a bit of water when the sauce gets too thick.

The finished chicken and sauce.

Served with Basmati rice and Naan.

Enjoy!!!

Leila.

Easy Homemade Gyoza Dipping Sauce - Gluten-Free, Sugar-Free

Gyoza (Pot Stickers) Dipping Sauce

So my daughter was preparing a pan of organic gyoza for our dinner tonight, when we discovered at the last minute that we had NO DIPPING SAUCE!

Yikes!

I looked online at a few different recipes. They all seemed to be too heavy on the soy sauce, and too vinegar-y too. I wrote down some ideas and then proceeded to prepare my own version of it, tasting it along the way.  I don't like using more soy sauce than vinegar. I don't like the vinegar without some sweetness added to balance it out. I like a touch of heat too. I added a little toasted sesame oil, not too much or it will overpower everything else. I love lots of fresh ginger, and a little fresh garlic, so I added that too.

I have posted the recipe I came up with, and it closely resembles the sauce that comes in those little packets that most bags of frozen gyoza contain. But this sauce is better.

This sauce is also sugar free and gluten free.

This is a super simple recipe. It's quick too. I researched it and made it, just as my daughter finished our gyoza for dinner. I am posting it because it is a delicious version of this sauce, and I have listed several ingredient options, so you can play with the sauce to suit your tastes.

In the stores, a bottle of this sauce will cost you about $5.00. It is much less expensive (and tastier) to make it yourself.


Gyoza Dipping Sauce Recipe:

1/3 c. rice vinegar (gluten free and sugar free)
1/4 c. tamari soy sauce (gluten free)
2 t. xylitol or Lakanto white granular zero-cal sweetener, to taste (sugar-free)
1 t. toasted sesame oil
Sriracha to taste (or 1/4 to 1/2 t. red chili flakes)
1 t. finely grated ginger
1 clove garlic, pressed or minced fine (up to 2 cloves)
1 scallion, finely sliced

Garnish with toasted sesame seeds, if desired


Method:

Mix the vinegar, tamari, and xylitol to taste. Stir well to dissolve the xylitol.

Add the sesame oil and Sriracha. If you plan on storing the sauce for longer than 2 weeks time, it's best to leave out the fresh ginger, garlic, and scallion until serving time.

At serving time add the ginger, garlic, and scallion to taste.

Use as a dipping sauce for prepared gyoza.


Tips:

You may use garlic chili oil or regular chili oil in place of the red chili flakes or sriracha.

You may add wasabi to the sauce if desired.


Enjoy,

Leila

Our Favorite Reduced Fat Sour Cream Blend - Plus a recipe for Strawberries Romanoff, a La Madeleine Restaurant Copy-Cat

Favorite Reduced Fat Sour Cream Blend

We love sour cream. We like yogurt. We love them mixed together. Using Greek yogurt results in a thicker "sour cream". You won't have to skimp anymore when dolloping your dishes with sour cream. You can use a low-carb Greek yogurt to make it even better for you. Greek yogurt alone is Not a replacement for sour cream, I don't care what anybody says. But this works!

We recommend this in a classic dessert called Strawberries Romanoff:  Our easy version of this recipe is to simply dollop our sour cream blend over fresh ripe strawberries and then sprinkle with Golden Lakanto powder (a healthy brown sugar substitute). O.K., I'll post a more complex recipe below...



FAVORITE REDUCED FAT SOUR CREAM BLEND Recipe:

2 pound container Greek yogurt
8 to 12 ounces organic sour cream (our favorite is "Green Valley Organics" Lactose Free sour cream)


Method:

Stir sour cream to make it a softer texture.
Add 1/2 cup of the Greek yogurt, and blend in well.
Add 1 more cup of the Greek yogurt, and blend in until smooth.
Add the rest of the Greek yogurt and blend until smooth and uniform in texture.
Scrape out into an air-tight storage container and chill to thicken.


Use as you would regular sour cream.



STRAWBERRIES ROMANOFF Recipe:

Total prep Time:  5 minutes

4 c. fresh strawberries, washed and de-stemmed, cut into bite-sized pieces if needed
1/2 c. Kitchen Cheetahs Reduced Fat Sour Cream Blend
3 T finely powdered brown Lakanto (natural brown sugar substitute)
1 T. real vanilla extract (or brandy flavoring, to taste)
1/2 c. heavy whipping cream (cold!)
1 T. finely powdered white Lakanto (natural white sugar substitute)
Stevia glycerite, a few drops to taste (stevia glycerite recipe on this blog, or use NOW brand's)


Method:

Put the prepared strawberries into a serving bowl or individual serving dishes.
In a bowl, mix together the "sour cream", brown Lakanto powder, and flavoring.
In a separate bowl, whip the cold whipping cream until about half-way thickened.
Add the 1 T. finely powdered white Lakanto sweetener and finish whipping until soft peaks form.
Sweeten to taste with a tiny amount of stevia glycerite, if desired.
Fold the whipped cream into the sour cream mixture until uniform.
Top the berries with the finished sour cream mixture and serve.


This more complex recipe is based on a recipe from La Madeleine Restaurant. I removed all the sugar and real brandy. The original recipe calls for 1 T. brandy, 3 T. brown sugar, and 3 T. white sugar.

Enjoy,

Leila

Tasty , Crispy, Low Carb French Fries! Plus a delicious Fry-Sauce recipe

Seriously Yummy Rutabaga French Fries - 

As good as regular potato Fries,

plus a Fry-Sauce to boot!

Low-Carb Deliciousness - That's what these are!

When you eat these fine, crispy morsels, you will feel like doin' the 'Rutabaga Boogie' - But you won't have to - Because, as I said, they are low-carb. Party!

Rutabagas are high in fiber and have about a 4th of the carbs that potatoes do.

We like to partially cook these ahead of time, so that when the craving hits, they are quick to make - and quick to satisfy.

Restaurants use a similar method. Commercial fries are already mostly cooked and then stored in the freezer. Then the restaurant just quickly fries them up in a vat of hot oil to finish them off for you.

Well, now you get to chose a healthy oil to make your own fries with, coconut oil. We prefer deodorized 76 degree coconut oil for this, as it does not interfere with the french fry taste. Coconut oil also can take the heat very well, so you also avoid those bad-for-you trans-fatty acids. By the way, these fries are REALLY GOOD as a side, along with the Angus Beef Stick Meat recipe I recently posted. Out of the goodness of our hearts, we are also sharing a delicious, easy Fry-Sauce recipe to go along with the fries. Happy day.

The secret we share with you here is to first parboil the rutabaga fries with a little Italian seasoning, then cool or chill them until needed. When the craving hits, bake & broil them, or pan-fry to finish them, until the fries are browned, beautifully blistered and flaky. If you don't parboil them first, you will be baking them over 90 minutes in a 400 degree oven -that takes too long!



Easy Reduced-Fat Fry Sauce Recipe:

1 c. Follow Your Heart Reduced Fat Mayonnaise
Seasoned Salt, to taste (recipe on our blog)
Ground White pepper, to taste, for more kick (or Cayenne Pepper, or Hot Mustard)
1/3 c. Jalapeno sour cream, optional (sour cream with chopped roasted jalapeno added)


Method:

Place mayo in a small serving bowl
Season generously to taste with seasoned salt.
Spice it up to taste with white pepper or mustard powder




Best Rutabaga Fries recipe:

2 Large Rutabagas (makes a lot!)
1 T. Onion Salt 
1 T. Italian Herb Seasoning Blend
Season-All Seasoned Salt
Fine Onion Powder
Coconut Oil


Method (a 2-stage process):


Stage 1 (parboiling):

Scrub the rutabagas clean. Cut off the tough ends. Then cut off the thick collar of skin that surrounds the stalks. Scrape off any rootlet hairs with a paring knife to make smooth.

No need to peel the rutabagas, the fries are better with the peel left on. the roasted skins have a great flavor and texture and are very similar to potato skins!

Cut as evenly as possible into french fry shapes (Long +1/4 to 3/8-inch thick is best).
CAUTION: Large rutabagas are very hard. Use caution and use a heavy knife. Cut in half - lengthwise (for longer fries) to create a stable base. Then cut the halved root into 1/4th-inch slices (lengthwise again). Stack the slices and then carefully cut into 1/4 inch french fries.

Soak the cut up rutabagas in very hot water while you are bringing a large pot of water to a rapid boil on the stove. You want to cook them in plenty of water.

Carefully add the drained rutabaga fries to the rapidly boiling water. Add 1 T. onion salt and 1 T. Italian herb seasoning blend to the pot (this really tames the strong cabbage smell).

Start timing when boiling begins in earnest, and boil about 15 (?) minutes, depending on the width of the thickest fries.

Parboil until fork tender (tooth tender), and is no longer crunchy. They will become closer to the texture of boiled red potatoes. Don't cook until mushy or the fries will break up.

Note: If you do over cook the rutabagas, no worries, just proceed with the recipe and make into hash browns.

Drain parboiled fries in a wide colander, so that you can sprinkle and toss them with Season-all seasoned salt mixed with fine onion powder, both of which aid browning.

Gently toss fries about every 5 to 10 minutes until cool. It is important to allow as much steam as possible to escape. Let completely cool.

At this point, you may immediately cook up a batch of cooled fries, or, layer into a storage container and keep ready to "fry" in the fridge up to 3 days. It is best to refrigerate overnight, but not necessary, it just breaks up the work.

It's good to keep a bag of parboiled and seasoned fries in the fridge for a "Fast-Fry-Fix".


Stage 2 (crisping):

There are 2 ways to finish off the fries:

1. Bake and then broil in the oven to finish (our favorite method).

2. Pan-fry in a heavy frying pan on the stove.


Bake & Broil Method:

Sprinkle the chilled rutabaga fries with seasoned salt to taste.

Toss the chilled rutabaga fries with melted coconut oil. The coconut oil will turn white when it hits the cold rutabaga. Spread the fries out onto a (dark heavy) pizza pan.

Bake the fries in a 400 degree oven for about 30 minutes, stirring every 10 minutes, then broil on high on the top rack of the oven to blister. Watch closely...Don't wander off and burn your fries!

The fries will be covered with flaky blisters, the texture we are after.


Pan-Fried Method:

The Pan-Fried Method takes only about 10 minutes from fridge to table.

Sprinkle cold rutabaga fries with Seasoned Salt to taste.

Toss fries with warmed coconut oil, inside a dark heavy skillet (cast iron is awesome for browning).

Fry on the stove top until blistered and browned with a little coconut oil, in the dark heavy skillet.

This method results in slightly less flaky and crispy fries, but they are still very good.


To Serve: Leave the finished fries in the hot pan to keep the fries hot longer.


Note: Rutabagas absorb very little oil and are much lower in starch than potatoes or yams, so they will not have the crunch of regular french fries (except the thinnest cuts) but will be yummy and more-ish dipped in this special tangy sauce! Broiling them gives the crunchiest effect, however.


P.S. Don't cut your hand off.

See the photos of the process:

Mom's Recipe Card

Cut off the tough ends of 2 large rutabagas

Cut in half - lengthwise

Stack the slices and then carefully cut into 1/4 inch french fries

Soak raw fries in very hot water while waiting for the pot of water to boil

Parboil rutabagas until fork tender

Drain parboiled fries in a colander, sprinkle and toss with seasoning

Cooled and seasoned parboiled rutabaga fries - At this point they can be stored in the fridge

Chilled coconut oil-coated fries - ready to be cooked






THE BROILER METHOD - OUR FAVORITE COOKING METHOD

Results in a crispy, blistered fry

Baked rutabaga fries - This is how they look before the 2nd browning

Close up of the blistered, flaky texture of the finished hot broiled fries in a dark, heavy pizza pan

Here they are - Hot from the broiler - ENJOY!





VARIATION: RESULTS OF THE QUICK STOVE-TOP METHOD

Still delicious but not as crispy and blistered

Pan-fried rutabaga fries

The 2nd browning: After pan-blistering in coconut oil - use a heavy dark pan for the best crust

Mom's Fry Sauce Recipe

This rich Fry Sauce makes up for the leanness of the veggie fries

YUM


Quote from MOM, "Yum O!!! I ate a giant rutabaga this way. Man O man, it was delicious beyond all reason."

Enough said.

Leila