Sweet Potato Fries with Spicy Mayo Sauce

I love the flavors of sweet potato fries paired with a spicy mayo sauce, especially in autumn.  This sauce, and the fries taste especially good with barbecued king salmon.  Makes a great snack too.

Enjoy!

Sweet Potato Fries with Spicy Mayo Sauce

Serves 4

Ingredients:

Sweet Potato Fries

2 large sweet potatoes, peeled and cut into sticks

3 Tbsp. extra virgin olive oil

1/2 tsp. sea salt

1/2 tsp. chili powder

1/4 tsp. black pepper

Spicy Mayo Sauce

2 Tbsp. Sriracha Hot Chili Sauce (or more - to taste)

1/2 cup mayonnaise or vegan Grapeseed Oil Vegenaise

Instructions:

1. Preheat oven to 425 degrees.
2. In a large bowl, stir the sweet potatoes with olive oil, salt, chili powder, and pepper to coat.
3. Arrange sweet potatoes in a single layer on a baking sheet.  Bake in oven for about 20 minutes (depending on size of fries), turning over halfway through cooking time.  Fries are done when they are soft when pierced with a fork.
4. Allow fries to sit for 5 minutes, then sprinkle with more salt.
5. Mix the mayonnaise with the Sriracha, and serve in a separate bowl, with fries.

Late Summer

Temperatures are cooling down, and summer has almost come to an end in the kitchen,
and garden . . .

These perennial, 3 foot tall Shasta Daisies are called "Alaska".  I planted them from seeds several years ago, and they're still growing strong.

This Clematis "Jackmanni" climbing vine loves our west-facing porch, and will bloom until October.  I've read that this clematis is the world's most popular.  That's not hard to believe, it is beautiful!

It's time to go berry picking again . . .

. . this time for huckleberries.  These will be frozen, and made into jam later this fall.

In the kitchen . . .

. . another veggie quiche.
This one is filled with onions, mushrooms, garlic, beach asparagus, cilantro, and Monterey Jack cheese.  The garlic and cilantro are from my garden.  I love cooking with my own homegrown, or wild-harvested ingredients.

Early evening in the living room . . .

By this time next month, rooms will be lit with lamps and candles, instead of sunshine and flowers.

~~~
The ordinary arts we practice every day at home are of more importance to the soul than their simplicity might suggest.
~ Thomas Moore

Berry Crisp

It's been so warm, dry, and sunny these last few weeks in Alaska; and just beautiful weather for many outdoor projects and activities; especially berry picking.

Today I picked wild blueberries and salmonberries for this basic Berry Crisp recipe for dessert tonight.  It will taste delicious after a barbecued king salmon dinner....

Place 4-6 cups of fresh or frozen berries into an oven dish.

Stir in 3 Tbsp. all-purpose flour, and 3 Tbsp. granulated sugar.

For topping:
Mix together 1/2 c. rolled oats, 1/2 c. brown sugar, 1/4 c. all-purpose flour, 1/4 tsp. cinnamon.
 Cut in 1/4 cup softened butter, until crumbly.
Sprinkle on top of berries.
Cook in 375 degree oven for 30 minutes.
Serve warm, with love.
~~~

Broccoli Noodles with Peanut Sauce

Broccoli Noodles with Peanut Sauce is a nourishing vegetarian main dish meal that serves two to three.  The red pepper flakes make it hot and spicy, but can be left out for a milder version.
Tonight, I made it for my husband and I with ramen noodles, but the soba (buckwheat) noodles taste good too, are a healthier choice, and are gluten-free.
Enjoy!

Broccoli Noodles with Peanut Sauce

Ingredients:

8 oz. dry ramen, or soba (buckwheat) noodles

4 cups fresh broccoli florets

1 cup canned garbanzo beans (chickpeas), drained
Salt and pepper, to taste
Red pepper flakes, to taste (optional)

Peanut Sauce:

1/2 cup creamy peanut butter

1/2 cup orange juice

Juice of 1/2 lime

2 tsp. maple syrup

1 Tbsp. soy sauce, or tamari sauce

1 tsp rice vinegar

3 cloves garlic, minced

2 tsp. fresh ginger, minced

Instructions:

1. Cook noodles according to package directions.
2. While the noodles are cooking, blend all the peanut sauce ingredients together.
3. In the last 2 minutes of cooking time, add broccoli and garbanzo beans to pot of noodles, and continue to cook.  Drain.
4. In a large bowl, combine peanut sauce with drained noodles, broccoli, and garbanzo beans.
5. Season with salt, pepper, and optional red pepper flakes.

Kitchen/Nutrition Note: Adding orange, lime, or lemon juice (Vitamin C) to bean dishes, helps the body absorb iron and protein more easily.

Alaskan Summer

The long and beautiful Alaskan summer days are finally here.

The honey bees love this Miss Kim dwarf lilac.  It was a Mother's Day gift from my sons and husband 15 years ago.

The rugosa roses bloom at the same time as the Miss Kim lilac, so the garden smells heavenly right now.  In Alaska, we call the Rugosa Shrub Rose a Sitka Rose.  A prettier sounding name, don't you think?

Garden Chives - so good in salads.

In the kitchen, fresh sauteed beach asparagus is such a treat.

Saute together:

Several handfuls of fresh beach asparagus

A cup of fresh, sliced mushrooms, stems removed

1/2 cup chopped garden chives or yellow onion

3 cloves garlic, minced

3 Tbsp. butter
Garlic powder and salt, to taste

Doors wide open!  It's 75 degrees today.  A hot day for Alaska, and inside the cottage.

It's 7 o'clock in the evening.  The sun will set behind the mountains in a couple hours.

I hope you enjoyed this little home and garden tour.  Come again soon!

Wedding Bells

 I'd like to introduce my beautiful new daughter(-in-law).

  Isn't she lovely!  We all think so, and love her so much.

 She and my eldest son were married in a beautiful garden wedding last September in Minnesota, where they now reside.

  We are all so happy for them!

 We were also very happy that my 80 year-old mother was able to travel all the way from England to attend this very special day.

Here are the three brothers before the ceremony.

  My husband and I are so proud of our sons.  The two youngest still live and work in Alaska.

It was such a beautiful and happy day.  A day our family will always cherish and remember.

Pizza Sauce

Just like anything else, homemade tastes so much better than store bought.  This pizza sauce is simple to make, and tastes great on whole wheat pizza crust.
Enjoy!

Pizza Sauce

for 1 Pizza

Ingredients:

8 oz. tomato sauce

1 tsp. dry oregano spice
1/2 tsp. garlic salt

1/2 tsp. sugar

1/8 tsp. pepper

Mix all ingredients together.

Whole Wheat Pizza Dough

Although my husband and I don't enjoy weekly pizza night like we once did when our sons were living at home, we still enjoy the occasional homemade pizza, especially with friends!  This simple whole wheat pizza dough recipe makes one 14-inch pizza crust.

Whole Wheat Pizza Dough
Makes 1 crust

Ingredients:

1 cup whole wheat flour
1 cup all-purpose flour
2 1/4 tsp. active dry yeast
1 tsp. salt
1/2 tsp. sugar
3/4 cup hot water
1 Tbsp. olive oil

Instructions:

1. Combine whole wheat flour, all-purpose flour, yeast, salt, and sugar in mixer.
2. In a measuring cup, combine hot water and olive oil.
3. While mixer is on low, gradually pour hot liquid into flour mixture until it forms a sticky ball.
4. Cover bowl, and let rise for several hours before rolling out directly onto lightly floured pizza pan.
5. After topping with sauce, cheese, and toppings, place in a 400 degree oven for 30 to 40 minutes - but times vary with different ovens, so check your pizza after 30 minutes cooking time.
6. Enjoy!