This is a hodge podge post. I don’t normally do that, but I have some fun things to share! They are, but in no particular order:
- A rutabega fries recipe
– How to visit Philadelphia and still enjoy a Philly cheesesteak
– A giveaway!
We’ll start with the GIVEAWAY. My sister is a photographer who works out in the Chicago area. The giveaway is actually for one of her works, which would come to you mounted on a photo board. All you have to do is take a two question survey (one of which is choosing which photo you would like to win!). I hope you all will consider doing this, it should only take a minute and it will really help my sister in determining how she should sell her artwork (paintings, photography, and other pieces). Here’s the survey link.
Now here’s the RECIPE!
Speaking of my sister, this is her recipe! It’s not anything fancy, she’ll be the first to admit, but once you taste the fries you’ll probably react similarly to how I did. Why on earth didn’t “I” think of this?!? But really, if you try them, you’ll find that they taste similar enough to french fries to feel like a guilty pleasure food, but at the same time – they are much better for you than potatoes!
2 medium to large rutabega (about 2 lbs)
3 tbs olive oil (or oil of choice)
3 tsp of your favorite seasoning blend (I used Buck’s Seasoning – don’t laugh, it’s good! And let’s be honest, I AM a country girl at heart ;))
pepper and salt to taste
Peel the rutabega. This can be some what tricky because they will typically come ‘waxed’ from the grocery store. I’m not actually sure why this is, but it does make peeling the root all the more important. You don’t want to be eating wax!
Next, I used my mandolin slicer to create 1/4 inch thick strips. In a large container (or ziploc bag), add the fries, oil, and seasoning. And shake! I used a large tupperware like container, put the lid on it, and shook it for about a minute.
Cover your baking sheet (I used two for this amount of fries) with aluminum foil and evenly distribute the fries. It was a this point that I added a light layer of salt and pepper, but you could probably add them when you’re doing the mixing as well (I just don’t like to take the chance that there will be clunks of salt anywhere :)).
Bake at 375 for 45 to 60 minutes, depending on your oven. 30 minutes into the baking I flipped them.
These were almost all gobbled up my The Boy and me in one meal! Maybe next time we’ll try and eat the slower :)
And just for fun… Here’s how I experienced a PHILLY CHEESESTEAK (from Pat’s. I’m not sure yet if I’m a supporter of Pat’s or Gino’s – I’ll need to also try Gino’s before I make any decisions :D) To the guys that want you to say ‘wit or wit-out’ to indicate whether you want onions, asking for a cheesesteak without the bun and without cheese really puzzled them. I thought that was the most fun part ;) My friends and I also watched them cook for a while, to make sure they weren’t using the same oil or equipment to make the buns and the steak. Lucky for me, they actually run a pretty clean operation. Anyway, here it is – in all it’s gluten and dairy free glory (‘wit’ onions and peppers)!
So next time you’re in Philadelphia, you can still be part of a tradition! Sans gluten and dairy :)
This recipe is linked to Sugar Free Sunday, Seasonal Sunday, Just Another Meatless Monday, Midnight Madness Meatless Monday, Mouthwatering Monday, Tempt My Tummy Tuesday, Tasty Tuesday, Tasty Tuesday Parade of Food, Tuesday at the Table, Slightly Indulgent Tuesday, Delicious Dishes, Real Food Wednesday, Pennywise Platter, Prairie Story Recipe Swap, Full Plate Thursday, and Fight Back Friday.