Wednesday, December 10, 2014

Baked French Fries

Don't be scared off by the sugar - you can't even taste it! Super tasty and much healthier than fried. I found this recipe here

Baked French Fries
Cooking spray
12 yukon gold potatoes, cut into thick fries
2 tbsp white sugar
1/2 cup oil
2 tsp garlic salt
2 tsp black pepper

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil; spray with cooking spray.
Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

Coconut Fish Sticks

I made these with baked french fries. Let's just say they were a HUGE hit and there wasn't enough despite my doubling this recipe. I can't remember where I found this recipe, so if anyone recognizes it, let me know. 

Coconut Fish Sticks
¼ cup shredded coconut
½ cup gluten free flour (GF coconut flour mix or GF Brown Rice mix both work great)
½ tsp salt
¼ cup butter, melted
1 lb cod or haddock fillets, cut into ½” x 3” sticks

Preheat the oven to 400 degrees. Set a baking rack inside a baking sheet and coat with olive oil or coconut oil.

In a shallow bowl or pie plate, combine the coconut, flour, and salt. Place the melted butter in a shallow bowl. Dip the fish sticks in the melted butter, shaking off the excess. Dredge in the coconut mixture, turning to coat. Place on the baking rack. Coat lightly with cooking spray.

Bake for 15 minutes, or until the coating is golden and the fish flakes easily.

Tuesday, December 2, 2014

Molasses Cookies

I love molasses. And cookies. These are divinely soft and oh, so good. Enjoy! I found the recipe here

Molasses Cookies
1-1/2 cups butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4-1/2 cups brown rice GF flour mix
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup chopped pecans
3/4 cup coarse sugar


Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans.

Shape into 1-in. balls and roll in coarse sugar. Place 2-1/2-in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until tops are cracked. Remove to wire racks to cool. Yield: 2 dozen.