Monday, April 30, 2012

Sweet Potato Hash


For Passover, I bought vegetables by multiple pounds as I do every year.  The leftovers are the same as every year, as well and I find myself cooking according to what I am storing.
I completely forgot about the sweet potatoes.  I knew, there are many potatoes, onions and carrots but for some reason, the sweet potatoes did not cross my mind until I asked my husband if he would want sweet potatoes or carrots, with dinner.  I figured the answer would be carrots since we have so many but he knew better and mentioned sweet potatoes which he had stashed away, not telling me.

Fortunately, we appreciate sweet potatoes and I am sure, they will go quickly but we will be filling ourselves with carrots and sweet potatoes, this week.

Lucky for me, I pulled out two excellent cookbooks to peruse and I am now ready to meet the challenge of Veggie Clean-Up.

I bought an annual from many of the major magazines, over the past few years.  I have Fine Cooking, Taste of Home, Betty Crocker (which I don't particularly like because of the commercial quality) and Better Homes and Gardens.  I will have to check if there are any other really good ones on the shelves.

Better Homes and Gardens has lots of attractive photos which is why I was looking through it.  It is broken up by the month and each month has the same categories, more or less.  Topics such as What's Cooking, Everyday Easy, American Classics, Good and Healthy are the most consistent ones.  There is a section, Dine In, completely based on Nigella's recipes, another with Tyler Florence recipes.  Those are two of my favorites.

Another extra, I like is the "what makes it better" side columns with fabulous ideas on what else can be done with recipes.  

I think, you get the idea, I like this book and if I needed more cookbooks, I would get more of these but I don't need them and will not get them.  I am blessed to have a number of books, gotten over the year that can keep me busy,

Back to the sweet potato recipe which comes from this cookbook.  I thought the photo was stunning, especially with the avocado on top but then, I did not use the avocado.  Sigh.  Despite this, a good dish came out of this and I am looking forward to making more recipes from the book.

Sweet Potato Hash      (adapted from Better Homes and Gardens 2010)
Ingredients:

1 large peeled sweet potato
Salt 1 tablespoon olive oil
1 cup corn kernels
1/4 cup chopped green pepper
1 cup black beans
2 tablespoons salsa
a few drops of cayenne pepper sauce

Method:

1. Place sweet potatoes in a microwave-safe dish; cover and cook on 100 percent power (high) for 5 minutes or just until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt.

2. In a large skillet heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn, black beans, green pepper, salsa and pepper sauce to skillet. Cook for 3 minutes or until potatoes are tender.
Enjoy.


Tropical Muffins


This week's muffins, I had guessed, hubby would not like. This is a man who eats a banana a day and has done so for many years but does not usually like banana bread or banana cake.  I did not have high hopes for these muffins which did have a banana as part of its make-up.

Do any of you like bananas but not banana bread?  Can you explain that to me?  I do want to understand my poor misjudged husband.



Tropical Muffins  (adapted from allrecipes.com)

Ingredients

  • 2 cups gluten-free brown rice flour mixture
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt (I forgot to put this in and these came out perfectly.)
  • 3 eggs, lightly beaten
  • 3/4 cup Canola oil
  • 1 tablespoon lime juice
  • 2 cups diced ripe mango
  • 1 medium ripe banana, mashed
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Method:

  1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime 
  2. juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts.
  3. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. 

Sunday, April 29, 2012

Baked Candied Squash Fries

I apologize for the lengthy name of this recipe.  It is interesting but each descriptor seems necessary.  I wanted to stress the healthy aspect of being baked and the luxury part of being candied. 

Do any of you have difficulty, naming recipes?  There is the tug to make it an interesting title so others will look at the recipe.  There is the equally compelling tug, to make it brief, not to bore anyone.  Should we tell it all in the title or just give a tease to the reader?  How many words make up a title with clarity?

I know, there are no pat answers, for the questions but what guidelines can we make, to bring our readers, the titles they are looking for.  

Do you want to know the recipe comes from Pioneer Woman or Ina Garten in the title?

If you are using a food with many identities, do you want the butternut squash or Idaho potato in the title?

Do you even look at the titles?  Is it the photos that grab your attention? 

While, I am asking questions, how many photos, do you like in a post?  Do you want tutorials?  Does a bad photo turn you away from reading the post?  Would you look at posts without photos?

If I can get some answers, I will be glad to write up your responses in an informational post. 

Candied Baked Butternut Squash Fries

Ingredients


1 pound butternut squash, peeled, seeded and cut into the shape of fries
spray Canola oil
1 teaspoons pumpkin-pie spice mix
1 tablespoon honey


Method


Preheat oven to 400°F.
Grease a cookie sheet or large roasting pan.
Peel and de-seed squash. Cut into the shape of fries. The cook time should be determined by the size of the fries.


Mix honey and pumpkin pie spice in a small bowl. Brush it over fries. Spray lightly with oil.


Bake 15 to 20 minutes until fries are soft enough to eat but not mushy.
Enjoy.

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Friday, April 27, 2012

Cucumber Ribbon Salad

I got a new toy and I used it to make ribbons, today, and one of these were cucumber ribbons. This looks archaic, a machine or torture.  I guess that is what it is doing to the vegetables.


You can see my cucumber salad with the pretty curls. 



Cucumber ribbon salad  From Sophistomom  adapted

1 English cucumber
2 tablespoons rice vinegar
2 tablespoons mayonnaise
pinch kosher salt
3 teaspoons sugar
1/4 teaspoon dry dill

Cut in my new toy.
Whisk remaining ingredients in a medium bowl, and add in the cucumber. Toss to coat.

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Wednesday, April 25, 2012

Bake With Bizzy - Crispy Baked Zucchini POTATO Pancakes - CEiMB


The ladies from CEiMB are making this wonderful side, this week.  Peggy of Pantry Revisited  selected it and the recipe will be on her blog.  CEiMB is a group of women (men are welcome) who cook the recipes of Ellie Krieger, a healthy cook who keeps the taste in her dishes.  Everyone is welcome to join us.

What appealed to me, about this recipe, is that it is baked, not fried.  In this case, I don't think fried would be better.  The pancake crisped up, in the oven although, I had to leave it in, longer than stated, in the recipe from Ellie.

I made some problems for myself.  The potato and zucchini are supposed to be shredded but since Hubby was almost home and very hungry so I put the two vegetables into my mini food processor.  It does not work as well as a full-sized food processor and I packed it too tightly.  Instead of shreds, I got chunks, chunks big enough to make trouble.  The pancakes came out and were great but there were occasional chunks of potato and zucchini.

When the pancakes are formed, they get put on a cookie sheet and bake until browned and crispy.  Then, you can eat them and I am pretty sure, you will be smiling.

Please stop over at CEiMB and check the other participants and what they have done.

From CEiMB to Baking With Bizzy, we go and we look back and find:
Peanut Butter Cookie Brownies from What's for Dinner, Hun?
This Brownie Birthday Cake is from Crazy for Crust
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