Now that is my kind of decorating. Not a single decoration is up inside my house…yet. Maybe this weekend.
For busy December nights, a super easy side of spiced fries is certainly welcome. These Moroccan spiced fries are even better when dipped into the sweet and spicy cumin-scented ketchup.
Moroccan Fries With Cumin Ketchup
32-ounce bag of frozen fries
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1. Preheat two baking sheets in a 450℉ oven on the top and bottom oven racks.
2. Add oil and spices to frozen fries and spread on the hot baking sheets. Bake as directed, switching the pans halfway through.
3. Sprinkle fries with chopped cilantro and serve with cumin ketchup.
1 tablespoon ground cumin
1/2 cup ketchup
3 tablespoons apricot preserves
Dash of hot sauce
1. Toast cumin in a small dry skillet. Let cool, then mix with ketchup, apricot preserves and hot sauce.
Recipes from Food Network Magazine
Dreams Of Cannibalism?
Nah, me neither.
But I do love this song from Portland, Oregon-based band Typhoon.
Check out Typhoon on the band’s Website where you can link to buy their music.