From the kitchen this week besides the canning, somehow we still needed to eat dinner of some kind. Go figure.
I made another batch of bagels from my very happy sourdough starter. My husband and I like pretty much any kind of bagel, but have decided our favorites are savory ones. First off, it's a lot of work for a recipe that makes only 8 bagels, so I'm going to play around with doubling it. I'm also going to try to flavor them...maybe some onion or Asiago cheese.
Totally not a great picture, but I forgot to get the "before." This was a bacon-wrapped pork tenderloin with a little BBQ sauce on it. It was one of the freezer meals I prepped last week, and holy cow it was good.
Corn is finally on here at our local farm stand, which means my husband is duty-bound to eat it every, single night. This was an especially good summer meal. Trout my husband caught on a recent trip to Utah, zucchini from the garden as well as garden beets. Elise hates beets....says they taste like dirt. Not even the enticement of them turning her pee pink was enough to get her to enjoy them. It worked with all the boys. It was the one food she literally gagged on when we made her try them. When the kids were all at home, there was usually one food I'd give them a pass on. One food they truly detested that I wouldn't make them eat. For Elise it was beets, for Marc it was homemade tomato soup, and I do remember Eric trying to hide winter squash in an empty baked potato skin, but I think he's actually gotten over that one.
All that brings us to the recipe for this post. I've had the recipe for these fries torn out of a Taste of Home magazine for a long time and finally decided to give it a try on a recent trip to the cabin. They were a really yummy addition to the stuffed bacon, cheese, onion burgers we grilled and are so easy to put together. They have a good garlicky taste, and my husband who is usually very scornful of fries (he much prefers onion rings) liked them. You can see how easy they are by looking at how many step it takes to put them together. I'm a fan to grating fresh Parmesan. It's about the only fancy thing I'll admit to, but the green can cheese will work just fine for this. We cut the recipe in half and it worked great for just the two of us. And now if you're really old like me, that song will be stuck in your head like it is now in mine as I typed those words.
Garlic Parmesan Fries
- 5 cups frozen French-fried potatoes
- 2 tablespoons olive oil
- 3 to 4 garlic cloves, minced (I had some squeeze garlic at the cabin so that's what I used)
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
Preheat oven to 450°. Place potatoes in a large bowl. Mix oil, garlic and salt; toss with potatoes. Arrange in a single layer on a large baking sheet. Bake 15-20 minutes or until golden brown, stirring once. Sprinkle with cheese; toss lightly. Serve immediately.
...I may be willing to reconsider my stance on tomato soup.
Posted by: SD Boy | August 09, 2022 at 09:45 PM