Fast Food

Here’s another recipe for the Daniel Fasters. This one is a favorite in my house. Again, credit goes to Rachael Ray…ok, so maybe I watch a lot of 30-minute meals. Once again, delicious and healthy. A great side for any meal, or in the Daniel Fast case, it could be the main attraction…or you could eat with sweet potato fries….mmmmmm. I think I’ll post that recipe too.

Mediterranean Succotash

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 red onion, diced
• 2 cloves garlic, chopped
• 2 bell peppers, yellow, red, and/or green, seeded and chopped
• 1 bunch asparagus, sliced on bias, tips 1 1/2 inches long
• 2 cups frozen corn kernels
• 1 can butter beans, drained (I use cannelini beans because I’m obsessed with them)
• Salt and pepper
• Handful flat-leaf parsley, chopped (optional)

Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.

Sweet Potato Fries

Note: sweet potato fries will change your life. Every time I make them, I wonder why I don’t make them EVERY DAY!

Super easy, and there’s no “recipe.” Just cut up one large sweet potato (that will fill a sheet pan and feed two people generously…or one person if you’re home alone on a random night watching a movie and want to eat the whole pan). Don’t put foil on the pan, they turn out better without. Don’t peel the sweet potato, just cut it up into fries the length of the sweet potato. Load them up on the pan, drizzle some EVOO and add about a half to a whole tbsp of montreal steak seasoning, or something similar. You really could use anything with a decent amount of salt and pepper, but you can’t beat the steak seasoning flavor if you ask me. Toss it together with your hands and spread them into a single layer. There should be enough oil to coat them all a bit, but not so much that it’s drenched and filling up the pan, or they won’t brown. Bake 15 min at 400, take ‘em out and give ‘em a little shake/flip and give them 15-20 more minutes, or until they get brown. When you take them out and let them  cool for 5 minutes, they’ll crisp up a bit. YUM! You can do the same with plain old potatoes cubed and they’re delicious too. Wow, I’m hungry now, even though I ate these two things for lunch. Wish sweet potato fries were good leftover maybe I will make them again tonight.