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A plain baked sweet potato is incredibly tasty, as far as I'm concerned, but Ina Garten's brown-sugared baked sweet potato fries are out of this world. Although I usually leave the peels on (out of laziness and a longstanding belief that the peels contain good stuff), they are even better peeled. With or without peeling, they come together very quickly and make a nice side for an easy and inexpensive meal of hot dogs or hamburgers.

Eat for Eight Bucks: Baked Sweet Potato 'Fries' Recipe

sweet potatoes, peeled

brown sugar

kosher salt,

black pepper

olive oil

Preheat the oven to 450°F. Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Combine the brown sugar, salt, and pepper in a small bowl.

Put the potato spears on a sheet pan and toss with the olive oil. Spread them in one layer and sprinkle with the brown sugar mixture. 

Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Vegan Green Bean Casserole With Onion Rings. Made with Shane &amp; Simple <a href="https://shaneandsimple.com/creamy-vegan-mushroom-soup/">Creamy Vegan Mushroom Soup</a> and <a href="https://shaneandsimple.com/crunchy-baked-onion-rings/" rel="">Crunch Oven Baked Onion Rings</a>. Easy, filling, manly, hearty, healthy, and BIG TIME DELICIOUS!

Vegan Green Bean Casserole With Onion Rings

green beans

Shane & Simple Creamy Vegan Mushroom Soup

Shane & Simple Tofu Sour Cream or Cashew Sour Cream

Shane & Simple Crunchy Oven Bake Onion Rings

Preheat oven to 450 degrees so you can make onion rings.

While oven is heating up, make sour cream and mushroom soup then set aside.

Next, make the onion rings according to recipe on Shane &amp; Simple. Once they are finished, remove from oven and set aside.

Combine green beans, entire recipe of mushroom soup and sour cream into large bowl and mix well.

Pour mixture into a large baking dish or cast iron skillet and bake in oven for 10 minutes. Remove from oven, top with cooked onion rings, and bake for another 5 minutes.

Thanks for posting this to the subreddit. I made this last night and it was really tasty. It has been so long since I thought to make onion rings

Thank you, Kathleen. So glad you enjoyed it This is one of our favorites. Cheers!

I made this recently but used tater tots instead of onion rings as I’m allergic to onions. It was delicious!

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

Try this tempura eggplant for a vegetarian meal that is deliciously different.

Eggplant tempura with sesame mayonnaise

eggplants

tempura flour (from Asian grocers)

Peanut oil, to deep-fry

milliliters (1 cup) whole egg mayonnaise

sesame oil

wholegrain mustard

seasoned rice wine vinegar (from supermarkets)

spring onions

I recently bought one of those Kyocera plastic mandolines—the cheap alternative to large French models—and it's changed everything. Never mind that a cell phone company makes it; this thing works. And it makes me look like a fast, skilled cook,...

Fennel, Arugula and Green Apple Salad Recipe

For the salad

walnut halves

fennel

Granny Smith apple

baby arugula (or regular arugula, sliced into wide ribbons)

For the dressing

lemon

juice of 1 orange

cider vinegar

Dijon mustard

shallot, finely chopped

sugar (omit if the orange

salt

In a 350ºF oven or small skillet, toast the walnuts until fragrant and warmed through, 5-7 minutes.

Combine the dressing ingredients except the sugar in a small jar and shake vigorously until emulsified.  Taste, and add the sugar if necessary (it depends on how sweet the orange is).

Slice off the fennel stem tops and root, then halve.  Halve and core the apple.  Using a mandoline or sharp knife, slice both as thinly as possible.  If not using immediately, keep the slices in a bowl of water to avoid browning.

Toss the fennel and apple slices with the arugula in a large bowl with the dressing.  Top with the walnuts and some chopped fennel fronds.

I quick-braise shards of fennel in white wine and stock, and top it with a simple crust of panko, chervil, fennel fronds, and olive oil. Mild, crisp, and simple.

French in a Flash: Braised Fennel Crunch Recipe

olive oil,

unsalted butter

fennel bulbs,

dry white wine

chicken broth or vegetable broth

Kosher salt

panko

fennel fronds

chervil

In wide non-stick skillet, heat 1/2 tablespoon olive oil and 1/2 tablespoon butter over medium-high heat.  Once butter has melted and just begins to foam, add fennel slices. Sauté, turning slices often with silicone spatula, until just turning golden brown, 4 to 5 minutes. Add wine, and allow it to reduce for 30 to 60 seconds. Add chicken broth, and season with salt and pepper to taste. Reduce heat to low, cover pot, and simmer until fennel is tender to tip of a knife, 12 to 15 minutes. Remove lid from pot, and allow any excess moisture to evaporate.

In bowl, toss together remaining 2 teaspoons olive oil, panko, and fennel fronds and chervil. Season with salt and pepper.

Preheat broiler to high. Spray 9 1/2- by 12-inch baking dish with nonstick cooking spray or olive oil. Place fennel all around bottom of dish, and cover with panko-herb mixture. Place in boiler, 5 to 6 inches below heat source, and cook until panko is golden-brown, 6 to 7 minutes. Serve immediately.

To make this cheesy and creamy potato bake even more filling, we added kale, pumpkins and lentils – it'll be a new family favourite after the first bite!

Creamy kale, pumpkin and potato bake

pouring cream

vegetable stock powder

chopped kale

leek, halved lengthways, sliced

garlic cloves, crushed

(about 650 grams) butternut pumpkin, peeled, deseeded, cut into 5mm-thick slices

desiree potatoes, peeled,

can lentils, rinsed, drained

(1 1/4 cups) grated 3 cheese blend

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

A lovely gooey baked Camembert with loads of crusty bread for dipping is always a winner 

Beautiful baked Camembert

Camembert

garlic

rosemary

bread stale

sea salt

cranberries

mixed nuts

https://www.youtube.com/watch?v=j-l9B3YMNRA

Soft, creamy polenta is the perfect side dish - it looks elegant, tastes terrific and is ready in just a few minutes.

Creamy polenta

milliliters (3 cups) cold water

(1 cup) coarse polenta (cornmeal)

milliliters (1/2 cup) thin cream

(1/4 cup) finely grated parmesan

butter

Salt

white pepper

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5756769710001&=domain=taste

5348771529001-5756769710001

Kneading the dough to make this flatbread recipe is a fun and much-loved task for little ones. Super-tasty, super-fun!

Easy flatbreads

flour

baking powder

350 g natural yoghurt

fresh soft herbs,

g unsalted butter

A French side dish consisting of par-boiled potatoes pan fried in butter with sliced onions.. 

Lyonnaise Potatoes

With half the continental U.S. blanketed in snow, maybe some of us are looking for a little comfort food. Something warm, tasty, and possibly cheesy? Macaroni and cheese is what initially came to my mind, but when I had a...

Dinner Tonight: Cauliflower Gratin Recipe

head cauliflower, cut into large florets

all-purpose flour

milk

nutmeg

Gruyère, divided

Parmesan

bread crumbs

Preheat the oven to 375 F.  Bring a large pot of salty water to boil.  Boil the cauliflower florets until beginning to soften, but farm from tender, about 5 minutes.

In the meantime, melt 2 tablespoons of the butter in a sauce pan, then stir in the flour.  Cook for 2-3 minutes, stirring often and removing any lumps.  Add the warm milk (little by little at first), whisking constantly.  Bring to a boil and cook until the mixture thickens, 1 to 3 minutes.  Remove from the heat and add 1 teaspoon salt, the pepper, 1/2 cup of each cheese, and nutmeg.  Stir well to incorporate.

Pour 1/3 of the sauce into an 8 x 11 inch baking dish, then add the cauliflower pieces.  Cover with the remaining sauce, then top with a mixture of the bread crumbs and remaining Gruyère.  Melt the remaining two tablespoons butter and drizzle over the top.  Bake for 25-30 minutes, until the top is browned.  Hit it with a broiler to really crisp it up.

These Healthy Mashed Potatoes are light in calories since they're made with low-fat sour cream, but loaded with flavor - must-have Thanksgiving side dish!

Healthy Mashed Potatoes

potatoes

sour cream

vegetable broth

Salt and pepper

herbs (like thyme, chives

Bring a large pot of salted water to a boil. Place the diced potatoes and garlic inside the pot. Cook covered until the potatoes are tender, about 16-20 minutes.

Drain and the return the potatoes and garlic to the pan. Add the sour cream, vegetable broth and butter. Using a fork, masher or electric beaters, mash the potatoes until smooth or until your desired consistency. Season with salt and pepper to taste.

Serve warm and top with fresh herbs, if desired.

https://content.jwplatform.com/videos/g4ev73O4.mp4

Finding an easy side dish for dinner every night can take a lot of work, but these Fresh Green Beans with Bacon pair perfectly with any meal!

Easy Green Beans with Bacon

lb Green Beans (, ends trimmed and broken into pieces)

Teaspoon Olive Oil

Teaspoons Butter

Teaspoons Garlic Spread Seasoning with parsley

Teaspoon Brown Sugar ((optional))

Bacon

Prepare an ice bath by placing ice and water in a large bowl.

Wash the beans, snap the ends, and snap into pieces and drop into a pot of boiling water.

Cook for 4-5 minutes and then place in an ice bath.

Cook the bacon until crispy and remove to a paper towel-lined plate, reserving the bacon grease.

To the skillet with the bacon grease, add a drizzle of oil if needed and the butter.

Bring to a medium heat and add the green beans, brown sugar, and seasoning, stirring to coat.

Crumble the bacon and return to the frying pan (you can sop up the extra grease, or leave a little bit for extra flavor).

Serve immediately.

This salad is a great mix of fresh, creamy and smoky flavours, with a zesty dressing to bring it all together.

Roasted Cauliflower Salad With Poblano Chillies And Chickpeas Recipe

poblano chillies

garlic cloves, unpeeled

(120 grams) sour cream

tbs coriander

tsp cumin

tsp ground paprika

cauliflower (about 900 grams), cut into large florets

can chickpeas, rinsed, drained

(60 milliliters) lime juice

tsp honey

(160 grams) shredded green cabbage

red onion, very thinly sliced

Danish-style fetta, crumbled

radishes, finely shaved

Roasted cauliflower salad with poblano chillies and chickpeas recipe

When cooking a main dish over indirect heat, I'm often left in a quandary over what to do for a side. With half the grill taken and the lid needing to stay closed, I find myself left with two options—make a side off the grill or find something that can be grilled in the few minutes after the main is done and before it gets cold. The later scenario isn't always an easy one to tackle, leaving quick-grilling foods like asparagus and summer squash over used, but I've found with these smashed potatoes, a combo cooking off and on the grill can be a great way to go.

Grilled Smashed Potatoes Recipe

potatoes,

rosemary leaves, divided

Type of fire: direct

Grill heat: high

Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, reduce heat to a simmer. Cook potatoes until a pairing knife can be slide into center of potato with no resistance, about 20 minutes. Strain potatoes and let sit until cool enough to handle.

Arrange potatoes on a baking sheet. Gently smash each potato with the palm of your hand until split open, but not breaking apart. Brush potatoes with olive oil and season to taste with salt, pepper, and half of the rosemary. Flip potatoes, oil and season second side.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on grill and cook until lightly browned and crisped, about 5 minutes per side. Remove potatoes to a platter, sprinkle with remaining rosemary to taste, and serve immediately.

Crunchy pork crackling is a popular side dish. Remember to make enough for the cook to enjoy as well.

Crispy Pork Crackling

pork rind, (500 grams) scored

salt salt

Crispy pork crackling

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5661583669001&=domain=taste

5348771529001-5661583669001

I love the way Indian food brings out the wonderful perfumes and aromas in the spices. I’ve embraced that, bringing a different texture and flavour to a chopped salad. Great to eat, and fun to make. 

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