| 1.83 | tbsp | salt |
| 0.92 | tbsp | baking soda |
| 16.5 | unit | large sweet potatoes |
| 0.69 | cup | potato starch |
| 1.03 | cup | olive oil |
| 1.38 | tsp | pepper |
| 0.34 | cup | fresh rosemary |
https://www.onceuponachef.com/recipes/crispy-roasted-sweet-potatoes.html
Preheat the oven to 450°F and set an oven rack in the middle position.
In a large pot, bring 3 quarts of water to a boil. Stir in 1 tablespoon of salt and the baking soda. Add the potatoes and boil for 10 minutes. Drain the potatoes thoroughly.
Directly on a rimmed baking sheet (avoid using foil as the potatoes may stick), toss the par-boiled potatoes with the potato starch, oil, ½ teaspoon of salt, half of the rosemary, and the pepper. Roast in the preheated oven for 35 minutes, stirring once midway through roasting. (Optional, if have time): After roasting, turn off the oven but leave the potatoes inside for an additional 10 to 15 minutes.
Remove from the oven and sprinkle with the remaining rosemary. Taste and adjust the seasoning with salt, if necessary. Transfer the sweet potatoes to a platter and serve.
Note: In most supermarkets, you can find potato starch in the baking aisle alongside other starches and thickeners like cornstarch. It may also be in the gluten-free or international foods aisle, especially within the Kosher or Asian sections. Some stores that have distinct sections for natural or organic foods might also stock potato starch there. If you're having difficulty finding it, ask a store employee.
| 9 | lb | apples |
| 1.13 | lb | caramel sauce |
Chop up apples, serve with caramel.
OLD RECIPE - serves 11
3 lb apples
6 tbsp butter
1 cup sugar
4oz whipping cream
For Caramel Sauce:
1. First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
2. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the melted sugar is simmering, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.
For apples:
Slice apples close to the time you plan on serving them so they don't get all blehhhh.
Serve apples with caramel sauce for dipping. :)
| 12.4 | lb | Chickpeas |
| 3.3 | lb | Feta cheese |
| 3.3 | cup | red onion |
| 2.18 | cup | chopped parsely |
| 0.82 | cup | olive oil |
| 1.24 | cup | lemon juice |
| 0.41 | cup | honey |
| 1.1 | tbsp | salt |
| 1.52 | tsp | black pepper |
https://nyssaskitchen.com/chickpea-feta-salad/
1. Make the dressing. In a large bowl whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, kosher salt, and black pepper.
2. Toss salad together. Add chickpeas, feta, red onion, and parsley and stir to combine. Season to taste with more salt and pepper if desired.
3. Serve and enjoy! Serve immediately or store in the refrigerator until ready to dig in. Enjoy!
2 15 ounce cans chickpeas, drained and rinsed
8 ounces feta cheese, diced or crumbled
1/2 cup finely diced red onion
1/3 cup chopped parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon honey or maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
| 8.25 | tb(s) | pepper |
| 16.5 | tb(s) | salt |
| 9.9 | lb | kielbasa |
| 4.13 | lb | onions |
| 6.19 | lb | red bell pepper |
| 8.25 | lb | russet potato |
| 2.06 | lb | vegetarian sausages |
1) Chop the onions. Wash the pepper and potatoes and cut into bite sized pieces.
2) Spray a large skillet with cooking spray (olive oil will also work) and heat over medium-low heat. Cook and stir onion in the hot skillet until translucent, about 5 minutes. Put about 1/4 of the onions in a separate pan for the vegetarian version. Add kielbasa to the larger portion of onions; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more. Add veggie sausage to the small portion of onions and brown
3) Stir peppers and potatoes into both veggie and non-veggie sausage mixture; season with salt and pepper to taste. Cook, without stirring, until pepper begins to soften, about 15 minutes. Stir mixture and continue to cook until vegetables are completely tender, 10 to 15 minutes more.
http://allrecipes.com/recipe/232907/easy-kielbasa-skillet-dinner/?event8=1&;prop24=sr_title&e11=cheap%20meals&e8=quick%20search&event10=1&e7=home%20page&soid=sr_results_p1i3