2 1/2 pounds cubed peeled sweet potato
1/2 cup half-and-half
3 Tbs. butter, softened
2 Tbs. fresh lime juice
1 (7-oz.) can chipotle chiles in adobo sauce
1/2 cup packed brown sugar
3/4 tsp. salt
3/4 tsp. ground cinnamon, divided
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and return potato to pan. Add half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.
Remove 2 chiles from can and chop; reserve remaining chiles and adobo sauce for another use. Stir chopped chiles, brown sugar, salt, and 1/2 tsp. cinnamon into potato mixture. Sprinkle with 1/4 tsp. cinnamon.
Serves 6
Showing posts with label Fruits and Veggies. Show all posts
Showing posts with label Fruits and Veggies. Show all posts
Thursday, November 20, 2008
Tuesday, November 18, 2008
Pecan Streusel Sweet Potatoes
5 pounds Sweet Potatoes, unpeeled and left whole
STREUSEL TOPPING
1 cup (packed) Dark Brown Sugar
1 cup toasted Pecans, chopped (15 minutes in a 350°F. oven, then cool and chop)
¼ cup chilled unsalted Butter, cut into ¼-inch pieces
½ teaspoon ground Cinnamon
SWEET POTATO MIXTURE
4 large Eggs
3 tablespoons Maple Syrup (the real stuff!!)
2 tablespoons pure Vanilla Extract
¼ cup unsalted Butter, melted and cooled to room temperature
Zest of 1 Lime
2 tablespoons freshly grated Ginger
1 tablespoon fresh Lime Juice
1 teaspoon ground Cinnamon
pinch of salt & pepper to taste
Preheat oven to 450° F.
Place the potatoes into the hot oven directly on a rack and bake for 1 to 1½ hours, depending upon their size, until they are soft. Remove from oven and let cool enough to handle with paper towels — then peel them. Place the peeled potatoes into a food processor and purée. If I'm using my oven for other things, I often roast these on the grill over indirect heat for the same amount of time.
Meanwhile, mix brown sugar, pecans, cinnamon and butter in small bowl, until the size of coarse meal. Cover and keep chilled until ready to use. May be made a day or two before and kept, well wrapped, in the refrigerator.
Preheat or reduce oven temperature to 350° F. Butter a decorative 13x9x2-inch casserole or baking dish. Using a large shallow dish like this allows for more topping!
Whisk together eggs, cooled melted butter, maple syrup, vanilla, grated fresh ginger, lime juice and zest, cinnamon, salt and pepper in very large bowl. Add the puréed sweet potatoes and stir well with a large wooden spoon. Spoon sweet potato mixture into prepared baking dish. Sprinkle streusel topping evenly over mixture. Place casserole into oven and bake about 1 hour, until sweet potato mixture is set and topping bubbles.
Let stand 10 minutes before serving directly from the casserole.
You can put this together a day ahead and bake an hour before you want to serve. This freezes very well. Make sure to have a layer of topping on it. Defrost and bake, uncovered, in a preheated 350° F. oven for 30 minutes.
STREUSEL TOPPING
1 cup (packed) Dark Brown Sugar
1 cup toasted Pecans, chopped (15 minutes in a 350°F. oven, then cool and chop)
¼ cup chilled unsalted Butter, cut into ¼-inch pieces
½ teaspoon ground Cinnamon
SWEET POTATO MIXTURE
4 large Eggs
3 tablespoons Maple Syrup (the real stuff!!)
2 tablespoons pure Vanilla Extract
¼ cup unsalted Butter, melted and cooled to room temperature
Zest of 1 Lime
2 tablespoons freshly grated Ginger
1 tablespoon fresh Lime Juice
1 teaspoon ground Cinnamon
pinch of salt & pepper to taste
Preheat oven to 450° F.
Place the potatoes into the hot oven directly on a rack and bake for 1 to 1½ hours, depending upon their size, until they are soft. Remove from oven and let cool enough to handle with paper towels — then peel them. Place the peeled potatoes into a food processor and purée. If I'm using my oven for other things, I often roast these on the grill over indirect heat for the same amount of time.
Meanwhile, mix brown sugar, pecans, cinnamon and butter in small bowl, until the size of coarse meal. Cover and keep chilled until ready to use. May be made a day or two before and kept, well wrapped, in the refrigerator.
Preheat or reduce oven temperature to 350° F. Butter a decorative 13x9x2-inch casserole or baking dish. Using a large shallow dish like this allows for more topping!
Whisk together eggs, cooled melted butter, maple syrup, vanilla, grated fresh ginger, lime juice and zest, cinnamon, salt and pepper in very large bowl. Add the puréed sweet potatoes and stir well with a large wooden spoon. Spoon sweet potato mixture into prepared baking dish. Sprinkle streusel topping evenly over mixture. Place casserole into oven and bake about 1 hour, until sweet potato mixture is set and topping bubbles.
Let stand 10 minutes before serving directly from the casserole.
You can put this together a day ahead and bake an hour before you want to serve. This freezes very well. Make sure to have a layer of topping on it. Defrost and bake, uncovered, in a preheated 350° F. oven for 30 minutes.
Monday, November 17, 2008
Creamed Spinach
The key to this recipe is the fresh Parmesan & bacon. Yum!
3 pounds spinach
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 tea. freshly ground nutmeg (a little less if using pre-ground nutmeg)
1/4 cup freshly grated Parmesan
6 slices bacon, cooked and chopped
Kosher salt and freshly ground black pepper
Wash the spinach thoroughly & drain. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
Heat the skillet again over medium-high heat and add the bacon, cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and Parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
3 pounds spinach
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 tea. freshly ground nutmeg (a little less if using pre-ground nutmeg)
1/4 cup freshly grated Parmesan
6 slices bacon, cooked and chopped
Kosher salt and freshly ground black pepper
Wash the spinach thoroughly & drain. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
Heat the skillet again over medium-high heat and add the bacon, cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and Parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
Roasted Sweet Potato Fries
Try out this super-easy french fry alternative:
Preheat oven to 400
4 med. sweet potatoes, peeled and cut into steak-fry size pieces
1/2 cup maple syrup (the real stuff!)
1/4 cup olive oil
Kosher salt
Brush the fries lightly with the oil, and bake for 12 min. Then remove from oven, flip, & brush with maple syrup. Return to oven until done, approximately 10-15 more minutes.
Preheat oven to 400
4 med. sweet potatoes, peeled and cut into steak-fry size pieces
1/2 cup maple syrup (the real stuff!)
1/4 cup olive oil
Kosher salt
Brush the fries lightly with the oil, and bake for 12 min. Then remove from oven, flip, & brush with maple syrup. Return to oven until done, approximately 10-15 more minutes.
Wednesday, October 8, 2008
10 great health foods: Best bets for eating well
Apples
Why eat apples? Apples are an excellent source of pectin, a soluble fiber that can lower blood cholesterol and glucose levels. Fresh apples are also good sources of the vitamin C — an antioxidant that protects your body's cells from damage. Vitamin C also helps form the connective tissue collagen, keeps your capillaries and blood vessels healthy, and aids in the absorption of iron and folate.
Almonds
Why eat almonds? These tear-shaped nuts are packed with nutrients — fiber, riboflavin, magnesium, iron and calcium. In fact, almonds have more calcium than any other nut — 70 milligrams (mg) in 23 almonds. And one serving of almonds provides half of your body's Recommended Dietary Allowance (RDA) of vitamin E.
Like all nuts, almonds provide one of the best plant sources of protein. And they're good for your heart. Most of the fat in almonds is monounsaturated fat — a healthier type of fat that may help lower blood cholesterol levels.
Blueberries
Why eat blueberries? Blueberries are a rich source of plant compounds (phytonutrients). As with cranberries, phytonutrients in blueberries may help prevent urinary tract infections. Blueberries may also improve short-term memory and promote healthy aging.
Blueberries are also a low-calorie source of fiber and vitamin C — 1 cup of fresh blueberries has 83 calories, 3.5 grams of fiber and 14 mg of vitamin C.
Broccoli
Why eat broccoli? Besides being a good source of calcium, potassium, folate and fiber, broccoli contains phytonutrients — a group of compounds that may help prevent chronic diseases, such as heart disease, diabetes and some cancers. Broccoli is also a good source of vitamins A and C — antioxidants that protect your body's cells from damage.
Red beans
Why eat red beans? Red beans — including small red beans and dark red kidney beans — are good sources of iron, magnesium, phosphorus, potassium, copper and thiamin. They're also an excellent low-fat, low-calorie source of protein and dietary fiber. Red beans also contain phytonutrients that may help prevent chronic diseases such as cardiovascular disease and cancer.
Salmon
Why eat salmon? Salmon is an excellent source of omega-3 fatty acids — a type of fat that makes your blood less likely to form clots that may cause heart attacks. Omega-3s may also protect against irregular heartbeats that may cause sudden cardiac death, decrease triglyceride levels, decrease the growth of artery-clogging plaques, lower blood pressure and reduce the risk of stroke.
In addition to being an excellent source of omega-3s, salmon is low in saturated fat and cholesterol and is a good source of protein.
Spinach
Why eat spinach? Spinach is high in vitamins A and C and folate. It's also a good source of riboflavin, vitamin B-6, calcium, iron and magnesium. The plant compounds in spinach may boost your immune system and may help keep your hair and skin healthy.
Sweet potatoes
Why eat sweet potatoes? The deep orange-yellow color of sweet potatoes tells you that they're high in the antioxidant beta carotene. Food sources of beta carotene, which are converted to vitamin A in your body, may help slow the aging process and reduce the risk of some cancers. Sweet potatoes are also good sources of fiber, vitamins B-6, C and E, folate and potassium. And like all vegetables, they're fat-free and relatively low in calories — one small sweet potato has just 54 calories.
Vegetable juice
Why drink vegetable juice? Vegetable juice has most of the vitamins, minerals and other nutrients found in the original vegetables and is an easy way to include vegetables in your diet. Tomato juice and vegetable juices, which include tomatoes, are good sources of lycopene, an antioxidant which may reduce the risk of heart attack, prostate cancer and possibly other types of cancer. Some vegetable and tomato juices are very high in sodium, so be sure to select the low-sodium varieties.
Wheat germ
Why eat wheat germ? At the center of a grain of wheat is the wheat germ — the part of the seed that's responsible for the development and growth of the new plant sprout. Though only a small part of the wheat seed, the germ is a highly concentrated source of nutrients, including niacin, thiamin, riboflavin, vitamin E, folate, magnesium, phosphorus, potassium, iron and zinc. The germ also contains protein, fiber and some fat.
Information provided by the Mayo Clinic
Why eat apples? Apples are an excellent source of pectin, a soluble fiber that can lower blood cholesterol and glucose levels. Fresh apples are also good sources of the vitamin C — an antioxidant that protects your body's cells from damage. Vitamin C also helps form the connective tissue collagen, keeps your capillaries and blood vessels healthy, and aids in the absorption of iron and folate.
Almonds
Why eat almonds? These tear-shaped nuts are packed with nutrients — fiber, riboflavin, magnesium, iron and calcium. In fact, almonds have more calcium than any other nut — 70 milligrams (mg) in 23 almonds. And one serving of almonds provides half of your body's Recommended Dietary Allowance (RDA) of vitamin E.
Like all nuts, almonds provide one of the best plant sources of protein. And they're good for your heart. Most of the fat in almonds is monounsaturated fat — a healthier type of fat that may help lower blood cholesterol levels.
Blueberries
Why eat blueberries? Blueberries are a rich source of plant compounds (phytonutrients). As with cranberries, phytonutrients in blueberries may help prevent urinary tract infections. Blueberries may also improve short-term memory and promote healthy aging.
Blueberries are also a low-calorie source of fiber and vitamin C — 1 cup of fresh blueberries has 83 calories, 3.5 grams of fiber and 14 mg of vitamin C.
Broccoli
Why eat broccoli? Besides being a good source of calcium, potassium, folate and fiber, broccoli contains phytonutrients — a group of compounds that may help prevent chronic diseases, such as heart disease, diabetes and some cancers. Broccoli is also a good source of vitamins A and C — antioxidants that protect your body's cells from damage.
Red beans
Why eat red beans? Red beans — including small red beans and dark red kidney beans — are good sources of iron, magnesium, phosphorus, potassium, copper and thiamin. They're also an excellent low-fat, low-calorie source of protein and dietary fiber. Red beans also contain phytonutrients that may help prevent chronic diseases such as cardiovascular disease and cancer.
Salmon
Why eat salmon? Salmon is an excellent source of omega-3 fatty acids — a type of fat that makes your blood less likely to form clots that may cause heart attacks. Omega-3s may also protect against irregular heartbeats that may cause sudden cardiac death, decrease triglyceride levels, decrease the growth of artery-clogging plaques, lower blood pressure and reduce the risk of stroke.
In addition to being an excellent source of omega-3s, salmon is low in saturated fat and cholesterol and is a good source of protein.
Spinach
Why eat spinach? Spinach is high in vitamins A and C and folate. It's also a good source of riboflavin, vitamin B-6, calcium, iron and magnesium. The plant compounds in spinach may boost your immune system and may help keep your hair and skin healthy.
Sweet potatoes
Why eat sweet potatoes? The deep orange-yellow color of sweet potatoes tells you that they're high in the antioxidant beta carotene. Food sources of beta carotene, which are converted to vitamin A in your body, may help slow the aging process and reduce the risk of some cancers. Sweet potatoes are also good sources of fiber, vitamins B-6, C and E, folate and potassium. And like all vegetables, they're fat-free and relatively low in calories — one small sweet potato has just 54 calories.
Vegetable juice
Why drink vegetable juice? Vegetable juice has most of the vitamins, minerals and other nutrients found in the original vegetables and is an easy way to include vegetables in your diet. Tomato juice and vegetable juices, which include tomatoes, are good sources of lycopene, an antioxidant which may reduce the risk of heart attack, prostate cancer and possibly other types of cancer. Some vegetable and tomato juices are very high in sodium, so be sure to select the low-sodium varieties.
Wheat germ
Why eat wheat germ? At the center of a grain of wheat is the wheat germ — the part of the seed that's responsible for the development and growth of the new plant sprout. Though only a small part of the wheat seed, the germ is a highly concentrated source of nutrients, including niacin, thiamin, riboflavin, vitamin E, folate, magnesium, phosphorus, potassium, iron and zinc. The germ also contains protein, fiber and some fat.
Information provided by the Mayo Clinic
Friday, September 26, 2008
Fall Produce
People are often confused when it comes to which fruits and veggies are in season, especially since thanks modern growing techniques, we can get almost anything all year long. Buying your produces when it is in season not only will save you a ton (close to 50% cheaper), but tastes oh so much better. Here is what is freshest now (September/October/November):
Apples
Broccoli
Brussel Sprouts
Cabbage
Chinese Cabbage
Cauliflower
Celery Root
Chicory
Cranberries
Cucumbers
Dates
Fennel
Grapes
Greens
Head or Iceberg Lettuce
Leaf Lettuce
Mushrooms
Nuts
Okra
Mandarin Oranges
Pears
Chile Peppers
Sweet Peppers
Persimmons
Pomegranates
Quince
Shallots
Spinach
Winter Squash
Star Fruit
Sweet Potatoes
Wednesday, September 24, 2008
When buying organic...
There are so many choices out there when it comes to food! And with your grocery prices continuing to rise, you may be thinking about cutting back on buying organic fruits & vegetables. What can I buy conventional and what should I buy organic? Here is a list of the top 10 fruits & vegetables most likely to contain pesticide residues.
Peaches
Apples
Strawberries
Nectarines
Pears
Spinach
Bell Peppers
Celery
Potatoes
Hot Peppers
Conventionally grown fruit and vegetables can contain the residues of as many as 51 different pesticides, while organic has two thirds less. If you want to reduce your family’s exposures, pick up organic varieties of these most contaminated “top 10.” - The Green Guide
Peaches
Apples
Strawberries
Nectarines
Pears
Spinach
Bell Peppers
Celery
Potatoes
Hot Peppers
Conventionally grown fruit and vegetables can contain the residues of as many as 51 different pesticides, while organic has two thirds less. If you want to reduce your family’s exposures, pick up organic varieties of these most contaminated “top 10.” - The Green Guide
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