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Crispy Oven Roasted Blue Potatoes
1 lb blue/purple potatoes unpeeled and cut into wedges
2 1/2 tbsp olive oil
1 1/2 tsp sea salt
1 tsp sugar
2 tsp smoked sweet paprika
1/2 tsp black pepper
1/2 tsp ground garlic
1/2 tsp coriander
2 tbsp potato starch or cornstarch optional for more crispy fries2 tbsp potato starch or cornstarch optional for more crispy fries
fresh herbs – optional (rosemary, thyme, oregano, parsley)
Heat oven to 400°F. Cut the potatoes evenly in strips or wedges.
Place potatoes, starch, and 1/2 teaspoon of the salt in a mixing bowl and toss. If not using starch, just exclude and go to next step.
Coat the potato in oil
Transfer to a baking sheet: Spread the coated potatoes out into a single layer on an ungreased baking sheet. Roast 15 minutes then flip and roast another 5 to 10 minutes until potatoes develop crispy exterior.
While potatoes are roasting, combine spice ingredients mixing well.
Once potatoes are done, allow to cool a few minutes then season and serve.
Mirepoix and Sautéed Chicken with Mirepoix and Fresh Herbs
The definition of mirepoix in its core is a ratio of three vegetables used in classic French cooking. They are a trio of aromatic vegetables. These vegetables are a combination of carrots, celery, and onion. Combined, these three vegetables are used as a flavor base for soups and stews, many classical French dishes, as well as modern cuisines. Use this flavor base to enhance your cooking and to provide the foundation for essential recipes such as soups and stocks.
8 Oz. Diced Onion (454g)
4 Oz. Diced Carrots (125g)
4 Oz. Diced Celery (125g)
1 Tbsp. Butter (15ml)
Dice mirepoix to desired size.
Add butter to sauté pan on medium-high heat
Add mirepoix and cover for 2 min.
Sauté until aromatic, soft and ready for your recipe.
Sautéed Chicken with Mirepoix and Fresh Herbs (courtesy of YEP recipes)
3 chicken breasts, boneless, skinless- pounded to 1 inch thickness
salt and pepper
2 TBSP olive oil, separated
1/4 cup yellow onion, finely sliced
1/2 cup celery, finely sliced
1/2 cup carrots, finely sliced
1 clove garlic, minced
1/2 cup white wine
3/4 cup chicken stock
1 TBSP butter
1 tsp dill, chives, rosemary, thyme or whatever herbs you’d like
salt & pepper
1 wedge of lemon
1. Pat the chicken breasts dry and season liberally with salt and pepper.
2. Heat a skillet over high heat and add 1 TBSP olive oil. Carefully add the chicken breasts and sear on one side until golden brown, 1-2 minutes.
3. Turn over each breast. Turn the heat to low and cover with a lid. Cook 10 minutes on low. DO NOT REMOVE THE LID.
4. Once it has cooked 10 minutes leave the lid on, but turn off the heat and let sit 10 minutes.
5. Remove the chicken from the pan and set aside. Pour the drippings into measuring cup and add enough broth to fill 1 cup.
6. Add the remaining 1 TBSP of olive to the pan and heat over medium heat. Add the onion, celery, carrots, and garlic to the pan. Cook stirring continuously for 1-2 minutes until the vegetables begin to soften, but not browned.
7. Pour the white wine into the pan and allow to reduce until the pan becomes dry.
8. Add the drippings and chicken broth and reduce the liquid by half.
9. Turn off the heat and stir in the butter, dill, and chives.
10. Taste and season with salt and pepper. Add the juice of the lemon wedge and stir.
11. Slice the chicken and serve with the vegetables and herb broth.
Gluten Free Peach Crisp
For the crust:
For the topping:
Make the crust:
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×9-inch glass baking dish with butter.
Place the oats, almond flour or meal, brown sugar, almonds, and salt in a large bowl and stir until combined. Drizzle the butter over the oat mixture and stir to combine. Press about 1/2 of the oat mixture into the prepared baking dish.
Make the filling:
Place the granulated sugar and cornstarch in a medium bowl and stir until lump-free. Add the peach slices and lemon juice and gently toss to coat. Transfer the peach mixture onto the prepared crust.
Crumble the remaining oat mixture onto the fruit, pressing it into clumps if desired. Bake until the oat topping is golden and the fruit is bubbling, about 1 hour. Cool for 20 minutes and serve with ice cream or vanilla butter sauce.