Recipe: Microwaved Sweet Potato Chips

If you have ever perused the Snack & Chip aisle in your supermarket, you might have seen sweet potato chips in those fancy black bags. Most often times they are pretty pricey, more so than regular potato chips but I had a craving for them and had mentioned how pricey they were at work. Luckily, a co-worker who happens to be a vegetarian cook suggested I try making sweet potato chips at home using a microwave. She offered some of her own samples and I was impressed!

"Use the thinnest setting on your mandoline slicer", she said "and microwave them for 7 minutes on parchment paper circle or use spray oil on a plate. They have a tendency to stick."

I learned that ONE large sweet potato yields about 4 dinner plates of chips and that everyone's microwave is a different power so 7 minutes for one person might burn the chips for someone else. After trial and error, I figured that my microwave did the job in about 5 minutes. Large sized chips took a bit longer. If they weren't crispy enough for my liking after that, I continued to cook them at 30 second intervals, watching them so that they don't burn. They are best served fresh (they're so tasty that you'll probably eat them faster than you can make them!) and have lower fat than if you fried them in oil.
Note: Smaller end slices cook in less time than large center slices.

Ingredients

• 1 large sweet potato
• fine sea salt (optional)
• spray cooking oil

Directions

1. Using a peeler, remove then skin of the sweet potato and cut off the pointy ends.
2. Using your mandoline slicer set on the thinnest setting, slice the sweet potato.
3. Arrange the sweet potato slices in a single layer on a microwave safe plate lined with parchment paper or coated with a bit of spray oil. You can sprinkle some salt on the chips now before cooking them as the moisture that escapes during cooking will help the salt adhere.
4. Microwave at high power for 5 to 7 minutes depending on the strength of your microwave. You may have to experiment with the time to find the correct time for your microwave oven. 
5. As you are cooking one plate, slice and prepare another.
6. When sweet potatoes are cooked to your liking, remove and allow to cool on a paper towel. This will remove additional moisture and keep the chips crisp. Continue with the rest of the batch.
7. Serve.

Recipe: Pasta e Fagioli (Pasta and Beans)

After a few years of being spoiled by mild Winters here (felt more like Spring), Old Man Winter has come back with a vengeance and it is bitterly cold with temperatures below freezing.  Nothing like a bowl of hearty hot soup to warm you up but what to make? If you have been keeping your pantry stocked up with basic items bought on sale such as dried pasta, tomato sauce, canned beans, and chicken broth, you can make this hearty Italian soup called "Pasta e Fagioli". Pronounced "pastah eh fahzeeohl", it has been also popularly called "pasta fazool" by American-Italians.
It started off as a peasant dish in Italy using inexpensive ingredients and what better recipe to make on a shoestring budget?
You can make this strictly vegetarian by substituting vegetable broth.

Ingredients

• 2 tablespoons vegetable oil
• 2 sprigs fresh rosemary
• 1 sprig fresh thyme
• 2 dried bay leaves
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 4 large cloves garlic, chopped
• salt and pepper
• 2 (15 ounce) cans cannelini or kidney beans (undrained)
• 1 cup tomato sauce
• 4 cups chicken broth
• 2 cups water
• 1 1/2 cups dried pasta (traditionally ditalini is used but you can use elbow shape) 

Directions

1. Heat a large pot over medium heat and add the oil.  Saute the herbs and chopped vegetables until soft. Season with salt and pepper.
2. Add the cans of beans with their liquid (it will help thicken the soup), tomato sauce, broth and water. Bring to a boil over high heat and then stir in the pasta. Lower heat and allow the pasta to cook for about 8 minutes.
3. Turn off heat and remove the herbs before serving.
4. Serve with grated Parmesan cheese on top (optional).

Recipe: Squid Adobo (Adobong Pusit)

It's the new year and I'm sure we all made the resolution to lose weight by eating less fat and more vegetables (and perhaps seafood!)
Here is a Filipino seafood dish that has very little fat in it and is quick and simple to make.
I first tasted this dish years back when a dear friend made it for me to try in her tiny kitchen in Queens.

I was lucky to receive a pound of fresh squid this year as a Christmas present!

Ingredients

• 1 lb fresh squid (cartilage quill and beak removed)
• 1/2 cup water
• 1/4 cup white vinegar
•  6 whole peppercorns
• 2 tbsp cooking oil
• 1 plum tomato sliced thinly
• 1 small onion sliced thinly
• 2 cloves garlic crushed
• 2 tsp soy sauce
• 1 tsp sugar

 Directions

1. Rinse and clean the squid making sure that the hard quill is removed and the hard beak.
2. Put the squid, water, vinegar, and peppercorns into a large saute pan and bring to a boil over high heat. Reduce to low and simmer for about a minute.
3. Remove squid and cooking liquid to a medium bowl. Set aside.
4. Rinse out saute pan and put back on the heat. Allow pan to get hot (you'll notice the pan start to get dry)
5. Add the oil and saute the onion, tomato, and garlic until it is all soft.
6. Add the squid back to the pan and saute together with the vegetables for a minute then add the reserved cooking liquid, soy sauce, and sugar.
7. Stir until everything is all combined.
8. Remove from heat and serve with white rice.

Extra 15% Off Coupon for Payless Shoes

The Holidays are upon us and there will be parties and celebrations where you want to show up in new shoes (or an accessory).

Here is an extra 15% off coupon for Payless Shoes which will come in handy. You can either print is out to take to store or use the code online.

Payless 15% Off Printable Coupon

Expires December 31st, 2012.

Video: How To Carve A Turkey

Stocking up for the Holidays

Right now you'll notice the traditional Thanksgiving fare going on sale in the supermarkets. This is a great time to stock up on these sale items for December's holidays too!
I've seen boxed stuffing mixes going for as little as 88¢ and canned cranberry sauce, gravy, and dried pasta on sale for $1 or less! Canned sweet potatoes and pumpkin are always handy for when fresh is not available and you can also puree them for use in soups or breads.
Most of these items are all shelf stable and you can always stock up on them and keep them in your pantry even for next year!

Video: How To Zest

Feel free to skip the ads to view the instructional video.
Remember to rinse and dry the fruit before zesting to remove wax, dirt, and/or pesticides.