Wednesday, August 31, 2011

and now for the food..

So being out of school and having a part time job leaves one lot's of time for...well, experimenting! And exercising. Praise the Lord for free gym "trials" that have turned into 3 weeks of being able to go to the gym for free!

Anywho..this recipe was inspired by My Kitchen Addiction's post for green bean fries with roasted garlic dipping sauce (see link at bottom of page). I had some cauliflower, half and eggplant and a few green beans that needed to be used so I decided to throw them all in the mix. As for the dipping sauce, I don't really like mayo that much and I needed a little extra protein so I substituted nonfat plain Greek yogurt - delicious! So my dear friends, here is the first recipe on my first food blog ever..wee!!

Baked Vegetable Fries

  • half of a large eggplant
  • about two cups cauliflower
  • about one cup green beans
  • two egg whites 
  • 1/4 c. ground flax seeds
  • 2 tsp. each lemon pepper, garlic powder
  • 1 tsp. celery salt
Preheat oven to 400 degrees. Break up cauliflower florets so they are in bite-sized pieces, cut eggplant so it is about the size of steak fries, and break off the ends of the green beans and cut so they're about the same size of the eggplant strips. Separate egg whites into a medium bowl and gently whisk until lightly frothed. In a large ziploc bag place ground flax seed, lemon pepper, garlic powder, and celery salt. Dip the veggies into the egg whites until all are coated, then put all the veggies in the ziploc with the flax and spice blend. Shake the bag until all the veggies are fully coated with the mixture. Dump the contents of the bag onto a baking sheet lined with parchment paper (love that stuff) and place into the oven. Bake for 15 minutes then, flip veggies and bake for another 15 minutes, or until cooked through and crispy outside. Let cool for about 5 minutes then enjoy with....

Roasted Garlic Dipping Sauce
  • 1/4 c. Plain Nonfat Greek Yogurt
  • 1 tsp. Dijon mustard
  • 2 Tbsp. olive oil
  • 1 tsp. lemon pepper
  • 1 clove garlic (smashed and roasted)
Smash garlic with the flat side of knife and remove peel. Smash some more until it becomes a paste like consistency. Place the garlic in a small saucepan over medium-low heat until lightly roasted. While the garlic roasts mix the yogurt, mustard, olive oil and lemon pepper in a small bowl. Thoroughly mix the garlic into the yogurt mixture. Dip the "fries" and enjoy!

Roomie reactions:

Mady- "Oh my gosh, Lauren. That's so good. I don't even really remember what the sauce tasted like because I was too focused on the cauliflower. You have to write that down - exactly what you did."

Jenna- "OH MY GOSH! Good job, Lauren!"

Jess- "Mmm. Uh-huh. Yum. Yeah, that's good!"