Weeknight Dinner: Sausage & Sweet Potato Fries

This dinner is one we have A LOT. The reason being that everyone eats all the components and it takes very little time and brain power. So everyone wins. The oven fries feel like a cheat, even though they are not. And the crazy good variety of sausages available these days can bring some variety to this meal.  I serve a salad on the side most nights. Really throw together whatever salad ingredients you like (current fave: arugula, avocado, pepita) and either make your own dressing or grab a bottle. I cut up avocado for the kids, too. 

                     

Ingredients: 

Enough sausage for all the mouths in your house (love a spicy Italian and a sweet chicken sausage right now. Use whatever you like)

Sweet potatoes (about 1 per person)

olive oil

salt and pepper

cornstarch

brown sugar

Step 1:

Preheat oven to 375 degrees

Place some foil on three big baking sheets.

Step 2: 

Cut the sweet potatoes into fries. About 1/3 inch thick, but don't torture yourself about it. And place on 2 of the baking sheets. You want some space between each of them, hence the two pans. If you run out of space use an additional pan. Drizzle with some olive oil, again don't torture yourself on measuring. Just enough to coat all of the fries. Sprinkle generously with salt and pepper, a little brown sugar, and enough cornstarch that each fry gets some. Then toss with your hands so everything gets coated evenly. You cannot screw this up, just make sure to give the fries some space. Put in the oven and bake for about 45 minutes, tossing a couple times in between. They are done when they are browned on the outside and tender on the inside. Then let cool a bit to crisp/firm up. 

Step 3: 

Place the sausage on one of the other baking sheets. For regular sized sausage, roast in the oven for about 30 minutes. Smaller sausages, less time. When they are firm, they are done. You can also grill if you want! Grill over medium high heat until firm, about 20 minutes. 

Serve with salad and enjoy the very limited amount of dishes, hence the foil! 

xo

Erin 

Mexican Lasagna

This is a recipe from the archives that I make all the time. I get asked for the recipe all the time. And I happen to know that those that have made it, make it over and over again as well. So it is time for you to get on board. It deserves a repost on this site and I hope you dive right in. It is so, so delicious. If you want to make this for more of a crowd, just double it and add more layers. 

Mexican Lasagna 
Forks  &Amusement 2010

serves 4+

There are 5 layering components, I have separated them out and then we will talk assembly at the end

Meat Mixture

1 tablespoon olive oil

1 large onion, diced
1 bell pepper

2 cloves of garlic, minced

1.25 lbs. ground turkey (you can use any ground meat you prefer)

1 tablespoon cumin

2 dashes cayenne

salt and pepper

In a large skillet over medium high heat, heat the olive oil and add the onion and pepper. Cook for 2 minutes then add a pinch of salt & pepper, stirring to coat with the oil. Cook an additional 5 minutes and add the garlic. Stir occasionally, then once the onions are translucent, add the turkey, breaking it up and combining with the other ingredients with a wooden spoon. Add the cumin and cayenne, sprinkle with more salt and pepper, continue to stir and break up meat. Cook until meat is cooked through. Set aside to cool.

Sour Cream Mixture

16 oz 2% cottage cheese

1/2 cup light sour cream

juice of 1/2 of lime

1/2 teaspoon salt and pepper

Combine all ingredients in a bowl. Set aside

Other components:

7 oz. or 1 3/4 cup grated cheese (I use the Mexican mix at the market, cheddar and Monterrey jack, reduced fat)

9-12 soft tortillas (use multigrain, low carb, or old fashioned, they all work)

1 1/2 cups salsa or your choice (I use my cilantro sauce from this post)

Assembly & Cooking

Preheat oven at 375 degrees. Spray a standard lasagna pan (usually around 14"x 11") with cooking spray. Layer 3 tortillas on the bottom of the pan. Lay two down, rip the other in half and fill the space. Spread 1/3 of the sour cream mixture onto the tortillas. Sprinkle 1/2 of the meat mixture on top of that. Next sprinkle 1/3 of the grated cheese on top of the meat. Last, drizzle with 1/3 of the salsa. Repeat starting with the tortillas, then the sour cream, meat, grated cheese, and salsa. Top with 3 more tortillas, spread the rest of the sour cream mixture on top, sprinkle the last of the grated cheese and drizzle the last of the salsa. Note that nothing has to look perfect or be done perfectly! Bake for 45 minutes until warmed through and bubbling.

Enjoy!

xoxo

Erin

Arugula Turkey Burgers & Sweet Potato Fries

Clearly I have been pretty absent here lately. There was a nice long trip to Mexico to revel in and now the extra QT with the babes to make up for the lost time, so the blog has not gotten the love. But I wanted to share this quick recipe that was so delicious before you all thought I fell off a cliff. I know that grilling in the winter seems insane to us with highs in the single digits, but there is always a grill pan in your house (or just tell the hubs to bundle up). Use it and remember those easy summer days that are (hopefully!) not too far away. We try to go bun less when we are watching what we eat, but these fantastically crispy sweet potato oven fries make it feel as if nothing is missing. 

Arugula Turkey Burgers

Imperfect Polish 2015

serves 4-6

1 tablespoon Dijon mustard

1.5 tablespoon Worcestershire sauce

1/2 tablespoon salt 

2 teaspoons pepper

1/3 cup grated Parmesan cheese

2 eggs

Tabasco or hot sauce to taste 

1/4 cup panko bread crumbs (sub regular bread crumbs if you want)

2 minced garlic cloves

1 tablespoon balsamic vinegar

1 cup fresh arugula (baby arugula fine or even spinach)

2 lbs ground turkey

In a large bowl, combine lightly with a fork everything except the turkey. Next, work in the turkey with the fork and your hands until well combined. Use a light hand so the burgers do not get tough. Form the burgers into the size desired. Refrigerate for at least 30 minutes and up to the day before. 

When ready to eat, heat a grill or grill pan to medium high heat. (spray with cooking spray if using a grill pan) Grill each burger until cooked through (cooking times vary depending on size, but if firm to the touch it is probably done). Let rest for a few minutes, then serve warm. 

Crispy Oven Baked Sweet Potato Fries

Imperfect Polish 2015

serves 4-6

4-6 sweet potatoes

olive oil

tablespoon corn starch

1 teaspoon pepper

2 teaspoon salt

1 teaspoon garlic powder (optional)

1 teaspoon onion powder (optional)

1 teaspoon brown sugar (optional)

1/2 teaspoon cayenne pepper (optional)

Preheat oven to 425 degrees. 

Cut the sweet potatoes into fries about 1/4 inch thick. Toss on a few baking sheets trying not to crowd the fries so they get crisp. Combine all of the spices in a small bowl and set aside. Drizzle enough olive oil on the fries to coat well, then sprinkle with the spices. Toss with clean hands until everything is coated well. Bake until crispy, about 25 minutes. Turning over with a spatula once to twice. 

Enjoy! 

xo

Erin 

Chicken & Sweet Potato Asian Lettuce Wraps

With the addition of sweet potatoes, the usually too light for an entree lettuce wrap becomes a filling meal. Crunchy water chestnuts and a sweet and salty sauce made this a hit with the adults and the kids at the dinner table. 

Chicken & Sweet Potato Asian Lettuce Wraps

Imperfect Polish 2014

Serves 4

For Filling: 

3 large sweet potatoes, diced

olive oil

salt & pepper

1 onion, chopped

1 red bell pepper, chopped

2 cloves of garlic, minced

1 teaspoon fresh ground ginger (this is how you do it or buy this in produce section)

1.25 lbs ground chicken

1 can sliced water chestnuts (Asian food section)

For Sauce: 

1/4 cup low sodium soy sauce

2 tablespoons rice vinegar (Asian food section)

1 tablespoon agave nectar or honey

2 tablespoons dark sesame oil (Asian food section)

For Serving: 

Bib or iceberg lettuce leaves 

chopped scallion

chopped cilantro

hot sauce like sriracha

Place sweet potatoes on large sheet pan and toss two coat with olive oil and season with salt and pepper. Roast in the oven until tender, about 30 minutes. Set aside. (Can be done a day in advance)

In a small bowl, whisk together the sauce ingredients. Set aside. 

Place a large skillet or wok on the stove over medium high heat and add a tablespoon of olive oil. Once hot,  add the onion and bell pepper and sauté until just starting to get tender. Then add the garlic and ginger and cook for 30 seconds, add chicken. Cook and stir all ingredients together, breaking up the ground chicken as well, until chicken is done. Add the water chestnuts, sweet potatoes, and sauce cook until warmed through and well combined. Turn off the heat. 

To serve, place lettuce leaves on the plate and scoop some of the meat mixture inside. Top with scallion, cilantro and hot sauce to taste. 

Note: You could make the filling in advance and then reheat later. 

Enjoy! 

xo

Erin 

Banh Mi Salad

A Banh Mi is traditionally a Vietnamese meatball sandwich served with pickled vegetables, spicy mayo, and plenty of cilantro, which I made here. The flavors are so delicious together and all the components come together like magic. I have made a burger version of this as well. And now in an effort to simplify things with less steps and cut the carbs (Paleo friendly too. No I am do not follow Paleo, but have plenty of readers that do) a bit, I made a salad version that makes a super easy week night dinner. The meatballs can be made in advance and popped in the oven. And while pork is by far the best way to make these meatballs, you could sub in any ground protein. My toddler and baby even loved it, I just left out the hot sauce from the meatballs and dressing and served on the side for the adults. 

Banh Mi Salad

serves 4

Imperfect Polish 2014

For meatballs: 

1 lb ground pork

1/4 cup chopped basil

4 cloves garlic, minced

1 tablespoon fish sauce, in Asian food section

1 tablespoon hot chili sauce or sriracha (leave out if you do not like heat)

1 tablespoon sugar

2 teaspoons corn starch

1 teaspoon peppper

1 teaspoon salt 

1 tablespoon sesame oil

Combine all of the ingredients and mix gently until well combined. Form into golf ball sized meatballs and place on a rimmed baking sheet. (Can be made one day in advance, cover and refrigerate)

For the dressing: 

1/2 cup light mayonnaise

1/4 cup rice wine vinegar (use white if you need to)

2 green onions, finely chopped

1 tablespoon hot chili sauce or sriracha 

Whisk ingredients together. Season with salt and pepper to taste, add more heat if you like. Cover and chill until ready to use. Can be made day ahead. 

For salad: 

Chopped romaine

diced zucchini or cucumber

cut carrots

cilantro

limes

Preheat oven to 350 degrees. Bake meatballs until cooked through, about 25 minutes. 

To serve, arrange veggies for salad on a plate and add meatballs. Dress with the spicy mayo to your liking or serve on the side for dipping. garnish with some fresh lime juice. 

Enjoy! 

xo

Erin 

Tuna & White Bean Salad

Every Monday I feel (am) a bit heavier from the indulgent nature of the weekend. No matter what, my good work during the week is undone by the mere presence of Friday. So at the start of each week it is nice to lighten up our meals and go fresh and healthy. 

I made this salad for my parents when they were in town and forgot how delicious it is. I started making this many moons ago when my roommate was on Atkins and I scrambled for dinner ideas without carbs. It comes together in less than ten minutes and is the perfect summer dinner that fills you up but not out. 

Tuna & White Bean Salad

serves 4

1- 12oz can of tuna 

1 - 15oz can of cannelini beans

handful of chopped flat leaf parsley

1/4 cup of onion or scallion, minced

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar 

salt & pepper

2 hearts of romaine lettuce, chopped

lemon

Toss the first six ingredients in a bowl and combine well. Season to taste with salt and pepper, add more vinegar and oil if needed. 

Place a large handful of romaine on each plate. Dress with the juice of the lemon and some salt and pepper. Scoop portions of the tuna salad on top. Serve immediately. 

You can make the tuna salad in advance and it keeps in the fridge well for a couple of days. 

Enjoy! 

xo

Erin 

Peanut Sesame Spaghetti Squash

We have a pretty serious Thai and Chinese take out schedule around here. And though it is always enjoyed, you can't erase the guilt. So I set out to make at least one of our favorite dishes in a much less caloric way. This side dish is creamy, nutty, spicy and feels indulgent. The perfect combination so you can enjoy it anytime you are craving take out. Or at least the night that your favorite place is closed. 

Peanut Sesame Spaghetti Squash
Forks & Amusement 2012
makes 4 side dishes

1 spaghetti squash, halved and seeds scooped out
1 tablespoon sesame seed oil
1 clove of garlic, minced very fine or smashed to a paste
1 tablespoon peanut oil or olive oil
1 tablespoon soy sauce
chili garlic sauce or Sriracha to taste (I like 1 tablespoon for heat) 
2 tablespoons smooth peanut butter
juice of 1 lime
1 tablespoon rice wine vinegar
Optional: if you use natural peanut butter, 1/2 tablespoon agave nectar or honey
2 tablespoons chopped fresh cilantro

Roast spaghetti squash in a 375 degree oven for 30-45 minutes until just tender and you can rake a fork through the strands. Remove the strands of the squash and place in a large bowl. Set aside to come to room temperature or chill in the fridge. 

Meanwhile, place all of the rest of the ingredients, except the cilantro in a small bowl and whisk until smooth. Taste and adjust for any seasoning or additional splashes of ingredients. 

Once squash has cooled, toss the dressing with the squash to coat evenly. You may not need all of the dressing depending how large your squash is. Sprinkle the cilantro over the squash and serve at room temperature or chilled. 

Chorizo, Kale & White Bean Soup

The best season to cook has arrived. Cold weather stews, soups, and one pot meals are all I can think about making these days. Not to mention it makes dinner so easy and the days following with leftovers. This spicy little number is starch free, packed with protein, and every one's favorite super food, kale. Kale is so hot right now, right? If you are over kale, you can use spinach instead. You could also use any sausage you like if you are not into chorizo (you are missing out). 

Chorizo, Kale & White Bean Soup
Forks & Amusement 2012
serves 8-10 (can be halved easily)

2 tablespoons olive oil
1 1/2 lbs chorizo or any sausage you like
1 large onion, chopped
2 large carrots, chopped
4 cloves garlic, minced
2 - 15 oz cans of white beans (cannellini or navy)
1 cup white wine
2 lbs kale, roughly chopped (frozen or fresh spinach works too)
2 1/2 quarts chicken stock (10 cups)
salt and pepper
1 tablespoon sherry or balsamic vinegar
optional: Parmesan cheese for topping

Place a very large pot over medium high heat and add the oil. Cook the chorizo until browned and cooked through. Turn off the heat, remove the chorizo onto a plate lined with paper towels to drain. 

Turn heat back to medium high, add the onion and carrot. Saute the vegetables until tender, add the garlic and cook for 1 minute. 

Add the beans to the pot and cook until heated through, stirring it all together. Pour in the wine and cook until reduced by half, scraping the bottom of the pot and stirring. Stir in the kale, season with salt and pepper. 

Pour in the stock and bring to a boil. Reduce the heat to low and simmer for ten minutes. Skim off any extra oil on top of the soup. Turn off the heat, add the vinegar and taste. Adjust seasoning if needed. Serve warm with grated Parmesan cheese. 

Freezes really well. 

xo
Erin