This is one of the recipes I made for the potluck at the Franklin Farm. DH was quite disappointed that he wasn’t going, but he did get some leftovers.
Oven Fries
April 25, 2010 By 7 Comments
Skip the drive-thru, those overly salty grease sticks can’t compare to homemade sweet potato fries!
Sweet Potato Soup
April 12, 2010 By 7 Comments
Sometimes people wonder how I do it all. Do I spend every waking moment in the kitchen? Am I up all night writing my blog? I work full time at a demanding job that sometimes requires travel, and am also training for a sprint triathlon. First, let me say that I couldn’t do it without my wonderful DH!
Autumn Tagine
April 5, 2010 By 2 Comments
Yes, it’s spring. And yes, the LOCAL cook is making AUTUMN tagine. What can I say? When I received the new edition of Simply in Season from the publisher, I figured I had to get caught up. Which is OK, I mean, sweet potato is in season even if cauliflower and peas are not. Gotta look at the bright side, ya know?
Black Bean Sweet Potato Burritos
March 9, 2010 By 7 Comments
I was originally going to make kale enchiladas tonight, but the kale wasn’t looking so hot. Luckily I happened to have all the items on hand to make the Black Bean Sweet Potato Burritos from Simply in Season.
Sweet Potato Quesadillas
February 2, 2010 By 9 Comments
This is another one of those recipes from Simply in Season where I read it and was like “huh?” But when I started to add the herbs, it all started to come together. I hope that someday I’ll be able to figure all these herbs out, and what flavors they help meld together.
This recipe was made much easier by my new food processor – just whirred up the sweet potatoes, onions, and garlic, sauteed, added the herbs, and almost done!
Sweet Potato Crescent Rolls
January 25, 2010 By 7 Comments
This is something that I’ve been procrastinating about because I thought it would take too long to make. Surprise! It actually went together fairly quickly, for a yeast bread. Definitely worth the effort – another winner from Simply in Season
Sweet Potato Salad
January 23, 2010 By 4 Comments
This is an interesting salad recipe from Simply in Season
Curried Carrot Soup
December 29, 2009 By 3 Comments
Carrots: Not just for veggie trays anymore! Souper healthy, souper good. (Get it? Soup?) Another home run from Simply in Season. I only had 1 1/2 pounds of carrots left, so I adjusted the quantities accordingly.
In a large soup pot, saute’ 1/2 onion (chopped), 1 clove garlic, and a stalk of celery (chopped, optional) in a splash of olive oil until soft.
Chop 1 1/2 lbs of carrots (you can also substitute sweet potatoes or winter squash, but I HIGHLY recommend carrots!) and add to the pot along with 4 C (about a box) of vegetable broth and 1 1/2 tsp curry powder. I used sweet curry powder from Penzeys.
Bring to a boil, then simmer until the carrots are tender (about 20 minutes). Then get out the “boat motor,” as DH and his friends like to call immersion blenders, and blend until smooth. Stir in a splash of lemon juice and serve with a dollop of yogurt or a sprinkle of cilantro leaves. I went for the cilantro.
The verdict: The smell was heavenly as it cooked, reminded me of my favorite Indian buffet. The taste was simply delicious, and I could feel my eyesight improving as I ate. I only wish I’d had more carrots from my winter CSA.
Nutty Sweet Potato Waffles
December 21, 2009 By 4 Comments
Ever have one of those days when everything goes wrong? This morning I woke up to discover that I had a flat tire. Why not just put the spare on? Well, because the spare was in use because a different tire went flat over the weekend. And for some reason my car has odd tires and it takes a couple of days for the new ones to come in. So I took a vacation day while DH went to get the tire fixed on his lunch hour.
Then, I went to make dinner tonight, only to discover I only had one cup of lentils left and the recipe (which you’ll see later this week when I get more lentils) called for two.
So, I asked DH to pick up some sausage on the way home, ’cause I was going to try the Nutty Sweet Potato Waffles from Simply in Season. Unfortunately my night didn’t improve. I’ll write the directions, with my actions, below.
- Melt 1/2 C butter and set aside to cool. So far, so good. I luckily had enough butter. Interestingly, DH had bought butter that had 1/2 sticks instead of whole sticks. Weird. I was also reminded that I need to try making butter again one of these days.
- Cook and mash 2 C of sweet potatoes, stir along with 6 eggs (beaten) and 2 C milk into the cooled butter. I pulled out my Betty Crocker and found out that in order to cook sweet potatoes, you need to poke them and stick them in the microwave for 8-10 minutes. I only had two sweet potatoes left so I hoped it would equal out to 2 cups. Meanwhile I got out the eggs–only to discover that I had exactly 6 left. Whew. So I beat those and added the milk. I went to get the sweet potatoes out of the microwave – I put set it for 5 minutes because our microwave is powerful and it worked out perfectly. They were nice and done. I stuck them in a bowl and got out the masher. Hmmm. That doesn’t look like 2 cups. I measure. Nope, it was only 1 1/2 cups. Never fear, I found a can of pumpkin and added 3/4 C of that.
- Stir together 1 C whole wheat flour, 1 C rolled oats (finely ground in blender), 1 C pecans (finely ground), 2 T baking powder, 2 tsp salt. I got out my handy food processor and ground the rolled oats. That was actually kind of fun. Then I ground the pecans. Hmmm. I wonder if you can make pecan butter? The oil had made it into more of a finely ground pecan paste. Oh well.
- Sift together into the sweet potato mixture. Mix until combined and bake in a hot waffle iron.
The verdict: The batter made 8 waffles as promised. They were VERY filling but so very, very tasty. I could taste the sweet potatoes and the pumpkin. I wanted to sprinkle some cinnamon and nutmeg and whipped cream on top but DH said he thought they were just fine. It took a bit of work to make these, but when I think that it didn’t contain any white flour, I’m pretty impressed. So these are a good brinner recipe, or breakfast when you have time to actually make a breakfast instead of dashing off to work.
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