Cajun Roasted Potatoes

Yum

I have a problem.  A serious "cookbook" problem.  Seriously.

I don't know any other person, other than my mother, that collects so many cookbooks! Honestly it can't control myself.  I have a wonderful bookcase full of different collections of cookbooks, and then I had to go and get a Kindle!  Oh man, I'm in big trouble.  How easy is it to just download a cookbook for reference and not see how many you have accumulated?  I know!  It's a real problem.

So putting one of those cookbooks to good use I got on my Kindle and found one I haven't looked at yet.  I just basically read it cover to cover and bookmarked all the recipes I wanted to try.  

The Weeknight Dinner Cookbook by Mary Younkin, creator of BarefootintheKitchen.com

I was looking for items for my weekly dinner menu that were quick for a weeknight meal and found the perfect side dish, Cajun Roasted Potatoes.

CAJUN ROASTED POTATOES

Potatoes are in season now:  You can find potatoes in the stores, in all sizes, shapes and colors.  I went to Sprouts for my weekly shopping, and found a bag of small yellow potatoes that were so cute, I new they would be perfect for this dish. Any of your favorite potatoes will work well with this dish.

What do I need to make these?:  A good baking sheet is a must.  Here's a commercial grade sheet pan that I always use and swear by. A good set of tongs such as these, is always handy to have as well.  

What are the spices used?  With this recipe we will make our own Cajun spice blend using, onion powder, garlic powder, oregano, paprika, thyme, cayenne, salt, and black pepper.  This is a great recipe to make your own spice blend for use with other items such as chicken, burgers, fish etc.  

They turned out fantastic!  Perfect with my dinner.  These spicy potatoes are a great side dish for roasted meats.  They would also be great for breakfast with some eggs and sausage!  The spicy blend pops in your mouth with a bit of heat and tons of flavor.   Any leftovers can be kept in the refrigerator for a couple of days and quickly reheated in a skillet or microwave.

Enjoy!







Cajun Roasted Potatoes

5 tbsp. olive oil, divided
1 tbsp. smoked or plain paprika
1 tbsp. granulated garlic or garlic powder
2 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp granulated onion or onion powder
2 tsp dried oregano
2 tsp dried thyme
1/2 - 1 tsp cayenne pepper
4 lb small red or yellow potatoes
Unsalted butter, for serving (optional)

Preheat the oven to 450 degrees.  Lightly grease a large baking sheet with 1 tablespoon of the olive oil.  Stir together the herbs and spices with the remaining 4 tablespoons oil in a large mixing bowl.  Wash and dry the potatoes.  Slice each potato in half.  Add them to the bowl with the spice mixture and toss well with your hand to thoroughly coat.  

Spread the potatoes on the baking pan.  Roast for 30 minutes, until the potatoes are tender and beginning to crisp.  Stir with a metal spatula and roast for an additional 10 minutes, until lightly browned and crisp.  Serve with soft butter on the side, for dipping, if desired.  

Cook's Notes:  If your potatoes are bigger then 1 to 1 1/2 inches, you'll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.  Adjust the amount of cayenne for less heat, if that is your preference.

source:  The Weeknight Dinner Cookbook by Mary Younkin, creator of BarefootintheKitchen.com

Peach and Apple Oatmeal

This might be one of the most comforting breakfast I've had in a long time.  The seasons are surely changing and we are in that period where it is hot one minute then cold the next.  Blustery winds are everywhere (my umbrellas can attest to that!) and Fall is in the air.  

The best part of October as a produce month we are still transitioning from late summer fruits and vegetables to fall ones.  Peaches are still in abundance and soooo ripe and juicy, yet I'm craving warm Fall apple flavors as well.  What to do?  Mix them!

Oatmeal is a great way to make a quick, comforting breakfast  and when you load it up with spices and fruit you get something that's a kin to a warm fruit pie.  Oh yum!  Who wouldn't love a warm piece of pie for breakfast?  I will admit that I'm sure I've snuck a piece once or twice in my life!  But this is much healthier than that.  All that sweet, cinnamon-y, warm notes of apple and peach pie rolled into one bowl of breakfast comfort!

PEACH AND APPLE OATMEAL

What are the ingredients?  The main star is the oatmeal.  You can use your favorite, but for the sake of time I used quick cooking oats for this dish.  Oatmeal is full of good for you fiber and carbohydrates.  They help keep you full for hours!  Another fall flavor I used is maple syrup which is mixed with the softened peaches.

Is there a secret ingredient?  Yes, there is.  I came across boiled cider here, and it's been a wonder of a product.  It's apple cider that been boiled down until it forms a thick condensed syrup with loads of apple flavor.  It adds intense apple flavor to anything you use it with. (So worth the purchase) In this case I put it with the water when cooking the oatmeal and I used it along with butter and maple syrup when cooking the peaches.  Sooooo delish!  If you don't want to use this then you can substitute apple cider instead, however, the flavor will not be as intense.

Enjoy this spectacular breakfast that will leave you feeling warm and comfy all over!




Peach and Apple Oatmeal

serves 2


1 cup oatmeal (instant or regular)
1 1/2 cup water
1/4 boiled cider
1/4 cup raisins
1/2 teaspoon cinnamon

Topping:
2 peaches, peeled and sliced
2 Tablespoon butter
1 Tablespoon maple syrup
1 Tablespoon boiled cider
1 teaspoon cinnamon

In a medium saucepan add water, boiled cider, raisins, and cinnamon.  Bring to a boil and then add the oatmeal.  Turn heat to medium and cook until thick and creamy.

Meanwhile, in a medium skillet heat to medium heat.  Add butter and allow to melt.  Add sliced peaches and cook 2 minutes until tender.  Add maple syrup, boiled cider, and cinnamon and stir until mixed well and peaches are tender.

Spoon oatmeal into 2 bowls and top with peaches.

Whole-Grain Harvest Nut Banana Bread - King Arthur Flour's Bake the Bag!

Yum

I started a new baking challenge from King Arthur Flour to bake items using their White Whole Wheat Flour. The challenge is called Bake the Bag and they send you a recipe each week where you bake bread, cookies, etc from the flour bag until you've used the entire bag.

What a great way to find some new recipes while gaining experience in baking with white whole wheat flour!  You can join this challenge as well by signing up on their site here.  

First up is this Whole-Grain Banana Bread.

This bread is fabulous!  Very moist and tender with a nutty, earthy flavor profile that screams Fall! 

What is Banana Bread?

Banana bread is a form of quick bread (no yeast involved) that is of cake like texture...or like a large muffin, that is baked in a loaf pan.  You use really ripe bananas to moisten the bread and give it great flavor as well.  I know people that buy bananas just to make banana bread rather than eating them!  Do you do that?

Can banana bread be customized?
Once you have the basic recipe down, banana bread can be made a million different ways.  You accomplish this by adding in "add-ins" like cinnamon, chocolate chips, cranberries, or any dried fruit.  You can also change the fat used in the recipe by substituting sour cream, yogurt, applesauce...etc.  This recipe calls for nuts as optional ingredient and I like a good nut in my banana bread.  Since I didn't have a whole lot of walnut I decided to put a mix of nuts in my bread.  Pecans, walnuts, and sunflower seeds made for a wonderful harvest mix and give this bread a great nutty, earthy flavor!

Whole-Grain Harvest Nut Banana Bread

Banana bread is typically served as a breakfast bread but can also be served warm with ice cream for dessert.  Oh yum!  I totally suggest that you try it toasted with a little spread on top for a nice change as well. 

What equipment do I need?

Need a good loaf pan?  This one is the one I use all the time.  For a more economical version, this one is really nice to have.  You will also need a good rubber spatula such as this one or this one.  Plus, a wonder mixing bowl is a must!  Options such as this one, and this one are perfect.  

Banana bread is the bomb!  You must have a good recipe in your recipe box!  You're gonna love this banana bread and this recipe will become a favorite in your house like it did mine.

Enjoy!

Whole-Grain Harvest Nut Banana Bread

source:  King Arthur Flour

2 cups thoroughly mashed banana; about 4 or 5 medium bananas
1/2 cup vegetable oil
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup King Arthur Unbleached All-Purpose Flour
1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped nut, a mix of pecans, walnuts and sunflower seeds 
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Directions

1. Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
2. In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.
3. Weigh your flours; you’ll find their weight by toggling to “ounces” at the top of the ingredient section above. Or measure them by gently spooning them into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped nuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
4. Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.
5. Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread's temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
6. Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
7. Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.