Terre Pruitt's Blog

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Posts Tagged ‘baked fries’

Baked Golden Beet “Fries”

Posted by terrepruitt on March 16, 2016

Oh, if you have read any of my food post one of them probably was about our grass-fed beef.  I highly recommend getting some if you can.  So yummy.  Something that allow us to have hamburgers WAY more often than we ever would.  I don’t know about you, but I love hamburgers WITH fries.  They are served together everywhere they serve hamburgers it is no wonder that I just love the combination and kinda don’t like to have burgers without fries.  I don’t actually make french fries though.  I do sometimes roast potatoes and let them sub in as the french fries.  But since we eat burgers WITH buns so often, I don’t do that always.  Sometimes I make other kinds of fries.  Once I made squash fries.  Well, today I was going to roast beets.  Then I was thinking I would just cut them into little sticks instead of the normal cubes.  Then, of course when I was already late making dinner, I decide to bread them.  What a mess that was.  I don’t bread things because I can never make the crumbs stick AND it is such a waste to me.  I always end up with leftover egg and bread crumbs that I have to just toss out.  Wasteful.  Hate it.  But . . . these little guys were kinda good.  My husband said, “Those beet fries . . . much better than I was expecting.  You should blog about them.”

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitHa.  Poor guy.  I usually only make things with things that we like so I figure that it will never be too bad.  But he doesn’t have that kind of faith so sometimes when I tell him what we are eating he just braces himself . . . I guess.  So when it turns out good he is surprised.

In order for the bread crumbs not to burn I didn’t cook the beets as long as I would have, so they ended up crunchy and slightly under cooked . . . but cooked fine.  Perhaps not so much “under cooked” as not-as-cooked-as-I-normally-would-have-cooked-them.

So we had golden beets.  They came in our produce box.  And they were tiny.  Two of them were about the size of a golf ball and one was a little bigger.

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Baked Golden Beet “Fries”

3 golden beets
egg
panko bread crumbs
season salt / your choice of seasoning
garlic salt / your choice of seasoning
coconut oil
aluminum foil

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitCover your baking sheets with aluminum foil.  Cover the aluminum foil with the coconut oil.  Preheat the oven to 450° F.  Cut the beets up so that you have little french-fry shaped pieces.  I put season salt in the egg.  And garlic salt in the bread crumbs.

Put the beets in the beaten egg.  Then put the beets in the bread crumbs.  Cover them as much as you can with the bread crumbs.

Spread the beets out on the baking sheet.  Give them a lot of room.  Making just rows and rows of little breaded beets.

Bake them for about 15 or 20 minutes at 450° F.  Then turn the oven down to 300° F and bake for a few more minutes.  Of course, that was my oven so you might want to check yours and bake accordingly.  You want the crumbs to be golden brown.

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I was out of parchment paper so I used aluminum foil, but it might have actually turned out better.  I think the foil might get hotter than the paper.  It might help them cook.  I used aluminum foil with my asparagus the other day and they turned out awesome.

Anyway . . . these were good, much better than the squash “fries”.

Do you like beets?  Do you like golden beets?  Do you like fries with your hamburger?

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Posted in "Recipes", Food | Tagged: , , , , , , | 2 Comments »

Squash Sticks – Breaded And Baked

Posted by terrepruitt on June 18, 2015

Dance Exercise, Nia, Nia in the City of San Jose,  Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYoI like fries with my burgers, do you?  I like fries with my beef sandwiches, do you?  I don’t fry things.  I don’t want to deal with the mess and all that oil and . . . just, no.  I have a friend who can make french fries that are not fried, but really can fool you.  But she is a chef and I am not going to go through all that trouble because I can just eat a potato and be happy.  But I was thinking I didn’t want to have a potato AND a bun, but I wanted “fries”.  I also remembered that I had squash in the refrigerator that we needed to eat.  So I thought why not make squash fries.  Or breaded squash sticks to be more accurate.  So I had bread (for my sandwich) and bread (on the squash).  🙂

I cannot bread things.  The crumbs never stay on.  I usually end up putting the food item on the pan than putting the bread crumbs on top and pressing down.  Then I hope that the crumbs will stay on as it bakes in the oven.  Sometimes they do, but they rarely survive a flipping.  Ha.  So I don’t know why I think I can make breaded squash sticks.

First of all, I made WAY TOO much by way of bread crumbs (I adjusted the recipe so you wouldn’t).  Then I got the idea to let the squash dry a bit before I breaded it, but then at the last minute decided to salt it to sweat some of the moisture out.  (Eyes rolling.)

Whatever.  What I ended up with tasted good.  And didn’t even really look THAT bad in person (the picture – meh, not so much) . . . but it tasted good, if you like bread and squash.  And I do, so – yay!

Anyway . . . here is what I did:

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2 small squash
3 small slices of cracked sourdough bread
olive oil
salt
garlic powder

Oven at 425° F for a total of (roughly) 30 minutes.

I cut the squash into big match stick, between a batonnet (I looked it up on Wiki) and a julienne.  Cut them a head of time so that they can dry out a bit.  Salt them at this time so they will sweat.  Make the bread crumbs with your blender or food processor.  When you are ready to make the “fries” pat the cut squash dry with a paper towel.  Then toss them with the bread crumbs that were seasoned with salt and garlic powder and a little bit of olive oil (perhaps about 1/2 teaspoon).  Put them on a parchment paper lined cookie sheet, that has been sprinkled with olive oil.

Put the pan of squash fries in the oven. After 15 minutes check on them.  If you want flip them over or stir them up.  For me, I needed to move the bread around so it would not burn.  Bake for about 15 more minutes.  As usual, I recommend baking to your liking.  Ovens are different, tastes are different, so cook them to how you like them.

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I had spread them out as much as possible.  While I was placing them on the cookie sheet a lot of crumbs came with them . . . that was ok.  The squash didn’t hold the breading so well, but the breading on the cookie sheet baked and held the squash.  So it turned out, instead of having individual fries, they were like little bread crumb patties with squash.  (As you can see.)  It was pretty good.

Do you bread and bake any veggies?  What is your favorite?  Do you egg-dip the veggies to help the bread crumbs stay?  How do you get your bread crumbs to stay?

 

Posted in "Recipes", Food, Vegetables | Tagged: , , , , | 2 Comments »