These carrots come out crispy, sweet and salty and are great to top a salad, an entree or just to snack on.

This recipe is what I remembered reading from “Tasting Table.com” and is called Root Vegetable Chips. The Chef that came up with this recipe saves the pealed skins from all root vegetables that are pealed in her restaurant and turns them into the “chips” to garnish plates.

I only tried this recipe with carrots so far.

The recipe is very easy to do but I think it will vary depending on the vegetable you use and your peeler. I liked the way the carrots came out, extremely crisp.

Set your oven to 225 to bake.

Put 6 cups of water and 2 cups of sugar on medium high heat.

Using a vegetable peeler peel as many carrots as you like. (I peeled 6 large carrots)

When the pot boils add the carrot peels and let boil 1-2 minutes.

Remove the peels from the boiling liquid and dry them on a towel.

Spread the peels out on a silicone mat lined pan and sprinkle with salt. (I used a parchment lined pan and that worked well for carrots) I don’t think salt will stick to the carrots if you forking wait to salt them at the end because of how crisp they get. The salt might just fall off.

Bake around 2 hours at 225 degrees (my batch was perfect in 2 1/2 hours)

Serving Suggestion

Forking Good!

This recipe is a crowd pleaser. My husband forking devoured about a forking third of this casserole as soon as he could after I gave him a big slice. He kept saying I have to eat it because it’s really REALLY good!

Slightly crispy potato ends and many layers of thin potato held together with silky goodness seasoned just right. What’s not to love.

This recipe I whipped up today is very easy to make but you do need a mandolin to slice the onions and potatoes real thin. Thick slices might not come out right.

Ingredients (set oven to 350 degrees and coat your baking dish with nonstick spray)

1 LARGE sweet onion sliced very thin (about 4 cups)

About 3 lbs. of Potatoes washed, pealed and sliced very thin that you mix with onions as you slice so they don’t brown. (I used Idaho Potatoes)

1/2 cup melted butter

1/2 cup mascarpone cheese

6 beaten eggs

1/2 cup all purpose flour

Tablespoon (heaping) kosher salt

teaspoon (scant) ground black pepper

1/4 teaspoon cayenne pepper

Directions

You already have your onions and potatoes mixed together in a big bowl.

In another medium size bowl combine all the other ingredients and mix well.

Mix that batter into the potatoes and onions. After combined transfer to your baking dish. (I used a half steam pan) Cover with foil and let it go around an hour till set.

When set remove the foil and it will need around 25 more minutes to brown and crisp up.

Save this recipe because you will need to forking make it.

Forking Good!

Where I grew up the cole slaw that my parents brought home was always a no-mayo kind of cole slaw called, “Health Salad.” It had a slight sweetness, some small pieces of deli pickles in it, and a slight lingering taste of celery seeds, and a mild slight heat.

This cole slaw is forking easy to make. You just shred, chop and mince the vegetables and then just sprinkle them with salt and sugar, let sit maybe 1/2 hour and then add the vinegar and oil. It a forking easy recipe that’s forking good and maybe forking healthy too!

Ingredients

1 head of cabbage – sliced very thin

2 carrots – shredded

1 red bell pepper – chopped into small pieces

1/2 large sweet onion – sliced very thin – cut slices in half

1/4—-1 (depending on size)- good quality deli pickle or home made pickle –  cut in small pieces, you don’t need a lot of pickle just a little through out. No more than 1/4 cup.

1 garlic clove minced

1/4 cup sugar

1 Tablespoon kosher salt

1/2 teaspoon ground black pepper

pinch-1/4 teaspoon cayenne pepper (pinch if your forking wimpy or 1/4t. if you can take a small amount of heat.

1/4 teaspoon celery seeds

1/2 cup apple cider vinegar

2 Tablespoons canola oil

Combine all the ingredients EXCEPT for the oil and vinegar and stir and let sit at least 1/2 an hour. At this time you might or might not want to drain the natural liquid. Drain if you want a stronger vinegar flavor or leave the liquid if you want it mild tasting. After the half hour passes mix in the oil and vinegar. let rest at least an hour in the refrigerator and when ready to serve adjust seasonings if necessary.

Forking Good!

There are many forking ways to make cabbage rolls. I thought today I’d make them very reasonably light and healthy. I used 93% lean beef and instead of rice I used kamut. I used next to no oil at all and no butter. Whole wheat panko was also used instead of bread crumbs. Instead of sautéing the onions I left them raw so the liquid would come out in the lean meat to help keep it moist and add flavor to the beef instead of just being onions that taste good.

Cabbage rolls are suppose to be a little sweet and sour and for a little sweet I used Hot and sweet cherry peppers in the meat and for a little sweet and sour in the sauce my secret ingredient was date syrup that’s also sweet and a little sour. My recipe isn’t traditional but it is close to the way that I think cabbage rolls should taste like.

Set your oven to 350 degrees. This recipe makes 25 cabbage rolls with 4 oz. portion of meat filling  (you can freeze them for an instant meal)

Ingredients

2 Cabbage Heads- (one at a time Microwave with a little water in a covered bowl for about 9 minutes while you work on your meat filling)

3.5 lbs of 93% lean ground beef

4 whole eggs beaten

2 Cups of raw chopped onion (fine chop)

1 shredded carrot

2 cups cooked kamut

10 hot and sweet jarred cherry peppers (fine chopped)

1 cup whole wheat panko

2 teaspoons thyme

1/2 teaspoon paprika

1 Tablespoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne

3 cups vegetable broth

For the sauce….

2-28oz. cans tomatoes (I used whole pears pealed and blended but crushed would be fine)

4 cups more vegetable broth

about 3/4 cup date syrup

Directions

Combine beef, eggs, onion, carrot, kamut, cherry peppers, panko, thyme, paprika, salt, black and cayenne peppers.

Your cabbage heads are cool enough for you to handle now.

Insert a knife by the core and cut the core out so you can pull off leaves as you need them. I used about 3/4 of each cabbage and found the center leaves just too small. I kept them for a latter use as a vegetable or for soup.

Now measure out 4 oz. of your meat mixture. You will need a lightly sprayed baking pan to roast  your cabbage rolls.

Place the meat mixture about two thirds down and near the thick stem of leaf.

Roll up the bottom.

Roll up the sides.

Roll up till your finished like a burrito. Keep going and loading up your pans till your out of meat.

Now you want to pour vegetable broth over the rolls. Cover the pan with foil and roast 1/2 hour at 350 degrees. You forking need to use a deeper pan than I did or you will have to cook your extra sauce on the side.

Now make your sauce.

I just blended up 2-28oz. cans of tomatoes with about 4 cups of vegetable broth and about 3/4 cup of date syrup. This simple sauce has a similar flavor to what I remember on cabbage rolls.

After a 1/2 hour I pull out the cabbage rolls and drain the liquid. I pour the tomato sauce on the cabbage rolls and cover again with foil and roast another 1/2 hour.

The next day these cabbage rolls were awesome!

Now you have Cabbage Rolls.

Forking Good!