“Fakin” fries and portobello “steak” wrap
OK, so many of you (or your housemates) are the steak and potatoes kind of people. Heck, I used to love a good burger and some fries. These fries, tempura fried sweet potato fries with chipotle powder, taste like bacon! And the portobello mushrooms with the balsamic vinegar have a steak quality.
Tempura battered sweet potato fries
- 1 cup of flour
- 1 1/2 cups of cold water
- vegetable oil
- sweet potato, sliced julienne style (I used about half of the largest sweet potato in the world, thanks to Farmer Dave)
- chipotle powder for dusting the fries
Combine the flour, salt and water. Whisk to form a batter, should have the consistency of a loose pancake batter. Heat the oil over medium heat in a cast iron skillet. Dip the fries in the batter and fry in the oil, about 2-3 minutes per side. Remove and drain on paper towels. Dust the fries with chipotle powder and salt.
- 2 medium portobello mushrooms
- 1 medium yellow bell pepper, sliced
- 1 medium yellow onion, sliced (we used 3 small onions from Farmer Dave)
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 tablespoon of balsamic vinegar
- 2 pita breads
- 4oz of shredded mozzarella cheese (fresh works best)
In a nonstick skillet, heat the portobello mushrooms for about 3 minutes per side, until soft. Slice into strips and set aside.
To the skillet, add the peppers, onions, salt and pepper. Saute over medium heat for about 15 minutes. Add the vinegar and mix to combine. Remove from the heat and mix in the mushrooms.
Warm the pita bread in the microwave.
Top the pita bread with the sliced mozzarella, then add the pepper and mushroom mix.