Thursday, March 15, 2012
The Sweet Potato Side Salad in this post is featured at https://cookingplanit.com/recipe/sweet-potato-side-salad
Elegant Sweet Potato Rounds - makes about 24 rounds
3 tablespoons butter
1/4 cup flour
1/4 teaspoon salt
1 cup of chicken stock
1 cup of diced onions
1 cup of shredded Swiss cheese
1 (16 oz.) package of cubed ham
Peel the sweet potatoes, cut them into 1/4 inch thick slices, and set them aside. Make a thick sauce by melting the butter in a saucepan over low heat. Whisk in the flour and salt and then add the broth. Turn up the heat to medium high and stir constantly until the mixture gets really thick. Take it off the heat and add the onions, cheese, and ham. Cover a couple cookie sheets with foil and spray with cooking spray. Place 12 sweet potato slices on each cookie sheet. Top each one with 2 tablespoons of the sauce mixture. Bake in preheated 350 degree oven for 25 minutes.
* Short cut - use a can of cream of chicken soup instead of making the chicken broth sauce
Smoky Sweet Potato Soup - serves 4
1 medium onion, diced
2 celery stalks, diced
2 tablespoons of olive oil
2 (15 oz.) cans of chicken broth
1 (15 oz.) can cannellini beans (white kidney beans)
3/4 teaspoon smoked paprika
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Peel and cut the sweet potatoes into 1/2 inch cubes. Set them aside. Rinse, drain, and set aside the beans. Saute the onion and celery in the olive oil until they are soft. Add the sweet potatoes, beans, and the rest of the ingredients and bring to a boil. Turn down the heat and simmer until the sweet potato pieces are done. Ladle into bowls and enjoy!
Sweet Potato Side Salad-serves 4 to 6
1 cup uncooked wild rice
2 tart green apples, diced
2 stalks of celery diced
1/4 cup of finely diced purple onion
1/4 cup apple cider vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Peel and cut sweet potatoes into 1/4 inch cubes. Cook them in salted water until tender but not overdone. Cook the rice according to the package directions. Put the sweet potato cubes, rice, apple, celery, and oinion in a bowl. Whisk the vinegar, oil, salt, pepper, and garlic powder together. Pour the vinegar and oil mixture over the ingredients in the bowl and gently toss. This is refreshing chilled or equally as good at room temperature.
Spicy Sweet Potato Tacos - makes 12 tacos
1 pound package of bulk chorizo
1 (15 oz.) can of black beans, rinsed and drained
1/4 cup chopped cilantro
12 corn taco shells
16 oz. package of queso fresco cheese
Peel and cut the sweet potatoes into 1/2 inch cubes. Cook in salted water until tender, but not mushy! Drain and set aside. Brown and thoroughly cook the chorizo, breaking it up as it cooks. Drain any grease from the chorizo. In a large bowl, gently combine the sweet potatoes, chorizo, black beans, and cilantro. Spoon the mixture into taco shells and top with crumbled queso fresco cheese. If desired, provide lettuce, tomatoes, and sour cream on the side.
Curried Sweet Potato Crepes - makes about 12 dessert sized crepes
1/2 cup cooked and mashed sweet potatoes
1 cup cold water
1 cup milk
2 teaspoons curry powder
1/2 teaspoon of salt
1 cup whole wheat flour
4 tablespoons melted butter
Using a blender, mix up the sweet potatoes, water, milk, curry powder, and salt. Then and the flour and melted buter, and blend again. Oil a suitable pan for crepes and heat it up until a drop of water sizzles in it. Add 1/4 cup of the batter. Since the batter is thin, it is alright if it does not extend all the way to the edge of the hot pan before setting up. When it is set and there are bubbles on the surface, gently flip by loosing it with a rubber spatula or even using your fingers to turn it over it. Repeat, oiling the pan each time, until the batter is gone.
For the Sweet Potato Cream Sauce:
1/4 cup cooked and mashed sweet potatoes
1 cup whipping cream
1/2 teaspoon curry powder
1 teaspoon vanilla extract
2 tablespoons granulated sugar
Whirl all ingredients in a blender until smooth.
For the Sweet Potato Filling
2 cups of cooked sweet potatoes, cut into 1/4 inch cubes
1 (8 oz.) jar of mild mango chutney
Gently mix the two ingredients together.
Place 1/3 cup filling in each crepe. Serve with Sweet Potato Creme Sauce.
Wednesday, March 7, 2012
Light as a Cloud Meringues = Many Sweet Options!
A few weeks ago I was thrilled when Yates Yummies got a milestone hit! Blogspot has a statistics feature that keeps track of how many times the blog has been looked at. I can't see who visited this site, but the stats do share the search words that people googled to get here. Some are pretty amusing. My all time favorite happens to be, "is eating white chocolate with sangria dangerous?" Recently the August 5th post, "Jose's Chocolate Dipped Macaroons", started getting an inordinate number of hits. Out of curiosity I googled the words "Jose" and "Macaroons". Up came the page with Google's suggested web sites. All websites but my blog directed people to Jose Marechal and his book Irresistible Macaroons. It turns out that these multicolored cute little egg-white/ ground almond cookies are supposed to be the new cupcake in the foodie world. Intrigued, I hit on the Amazon link and ordered the book. When the book arrived, I decided to give it a whirl. What a lot of effort and what a disaster it turned out to be! With all the steps that had to be taken - ground the almonds, make a paste with the nuts, boil water and sugar, incorporate it in with egg whites, etc. - I realized I was out of my league! However, as I was whipping up the egg whites I got a flash from the past. Several years ago, I was lucky to spend some time with a friend from New Zealand whose husband was briefly working in the U.S. Her trademark offering at pitch-ins were melt in your mouth meringue cookies. She would top them with whipped cream and sometimes kiwi slices. Once she made a classic Pavlova which is one large round meringue filled with fruit and whipped cream. Quickly, I threw my disastrous macaroons in the trash and dug out the handwritten recipe she gave me. It was so simple and so easy! I made a batch and had a lot of fun pairing them with different sweet combinations. My favorite involves the Luscious Lemon Curd recipe given below, especially because it's a great use of the egg yolks not used for the meringues. I also made some smaller sized meringues to make sandwich cookies with various fillings. Ice cream was a great pairing as well.
3 egg whites (set eggs out a couple hours before hand)
3/4 cup of sugar
pinch salt (optional)
1/4 teaspoon cream of tartar (makes it a little easier for eggs to whip up)
1/2 teaspoon vanilla (optional)
Follow the steps below:
Place parchment paper on cookie sheet and draw circles the size you prefer for your meringues
Break eggs open and separate whites from yolk by passing yolk back and forth between the shell halves
Beat the eggs, salt, vanilla, and cream of tartar on high until they reach a soft peaks stage
Gradually beat all the sugar in until the mixture is glossy and stiff
Put a tablespoon or two in your drawn circles and spread the mixture flat with the help of a spoon
Bake at 275 degrees in a preheated oven for one hour, then turn the heat off, keep the door closed, till cooled (all night is ok)
Layer with fruit and whipped cream (or Cool Whip!)
or topped with ice cream
As sandwich cookies filled with raspberry jam, Nutella, and orange marmalade
With luscious Lemon Curd - my favorite!