Fried Sweet Potatoes

Sweet potatoes are preferred over regular potatoes in the diabetic recipes.  At the Elephant Bar Restaurants, there are two types of French Fries.  One made from Russet potatoes and the other from sweet potatoes.  I used the "sweet potatoes".  Caution:  watch the peanut oil temperature.  I think I would prefer to cook them in an electric fryer with auto temperature control to keep it at 325'F when blanching and 375'F when frying to avoid sugar burn.  I also would like to learn how to get those thin crispy crusty outer shell on those fries.  The thought of the process and clean-up opted me to just 'go and enjoy' it at the restaurant. 

Polly's Lentil Salad Adventure

"In your lifetime, how many different nuts have you tasted?  or how many different types of beans or grains have you tasted?"  I thought to myself.  And here it is, another nutrients that I have never tasted before, and when it is prepared 'this' way, watch out, I can eat the whole thing like a bowl of rice.  Lentil salad made with garlic, olive oil, minced onion, Italian parsley, bacon, red wine vinegar, and Tabasco has been added to one of my favorite health food.  My refrigerator has never seen fresh herbs such as Italian parsley, thyme, bay leaves, rosemary, sage, etc.  but now, it has been added to my garden this year, so I have freshly cut herbs to cook with.   I have tasted so far with two different types of Lentils - Organic Lentil, common and Lentils - French Green.  I prefer the later because it keeps firmer and prettier. 

Stir Fried Kale with Garlic and Jasmine Rice with 5 Grain Cereals

My vegetable gardens are doing quite well despite of the inclement weather we are having.  Hailstorm, thunderstorm, wind storm in May provided all the natural nutrients that all our plants needed.  Kale is one of the new crop in my garden.  My friend gave a few grown plants.  I took them home and pluck them right into my raised bed vege gardens.  I have never tasted Kale before, and I did not know what to expect.  Beside not knowing how it taste, I didn't know how to cook it either.  But I sure did not want any garden insects, if any, to get a head start on it.   So as soon as they were about 7 inches tall, I cropped them, washed them, stemmed them, chopped them, chopped some garlic, stir fried with clarified butter. Stir fry 30 seconds or so to finish cooking.  The grey-green leaves turned into beautiful dark green color.   The garlic really complimented its slightly bitter taste and butter mellowed it out smoothly.  That's when I said, "Cook Rice!"  This time, the mixture is Jasmine Rice with Bob's Red Mill brand, 5 Grain Cereals.  I quickly sauteed chopped onions in clarified butter, added washed jasmine rice (well strained), added 5 Grain Cereal (whole grain wheat, rye, barley, oats, triticale, and flaxseed),  some white wine, chicken stock.  Stir.  Cover and simmer to cook till the liquid is quite absorbed.  Open the lid.  Fluff and stir.  Taste for doneness.   Add, cooked Kale to mix.   Serve.