Meatless Tuesday

Yesterday ended up being meatless Tuesday for DH and I. Our meat consumption isn't usually something we  pay much attention to, but I noticed that our FANTASTIC dinner last night was completely vegetarian. Then I remembered that they were out of grilled chicken for my salad at lunch and I don't usually have meat with breakfast. So, meatless Tuesday.

This past weekend DH and I went wandering around one of the local farmer's markets. It's not my favorite farmer's market, but its ok. I think its growing and will continue to do better. Anyway while there I noticed several people who were selling eggplant. Now what is the first thing that comes to mind when I see eggplant? Ratatouille! So we went in search of some zucchini too. Well that was Saturday, we ended up having Girls/Boys night out and had dinner out. Sunday for lunch we tried Texas Roadhouse (for the first time!) and after filling up on appetizers we hardly ate any of our entrees. So we actually had enough for dinner that night too. Monday night DH was working late so I was left to fend for myself and I didn't want to (nor know how to) make the ratatouille. So that left last night.

I noticed last night as I got home that the new issue of Food Magazine came. I always enjoy looking through that magazine though I don't know that I've actually made anything from it. Things just don't seem to grab me and we participate in emeals so I don't really have to meal plan anymore. Anyway last night they not only had a 50 milkshake recipes (did I mention I have a sweet tooth) they also had a recipe for french fries that looked amazing! So I made them and they turned out great.

Emeril Lagasse's Oven-Crispy French Fries with paprika-parmesan salt.
2 large baking potatoes (1.5 lbs) scrubbed well
1/4 cup extra virgin olive oil
1 Tablespoon emeril's original essence seasoning or creaole seasoning (I used cajun seasoning)
Kosher salt (I used regular salt)
1/4 cup finely grated Parmigiano-Reggiano cheese (I used sore bought Parmesan)
1 Tablespoon sweet paprika
1/2 teaspoon garlic powder (mine ran out part way through so it wasn't this much)
1/4 teaspoon onion powder

1. Preheat over in 425
2. Pat the potatoes dry and cut them lengthwise into 1/2 inch thick slices. Turn each slice flat and slice again lengthwise into even 1/2 inch thick fries. Place the potatoes in a mixing bowl and add the olive oil, seasoning and 1/2 teaspoon salt. Toss well to combine then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, about 30 minutes.
3. While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder, and 1/2 teaspoon salt in a small bowl and stir to blend. When the potatoes are crisp and brown, sprinkle with the paprika-parmesan salt. Serve hot.