Tag Archives: sweet potato

NO CRUST QUICHE

19 Wednesday Aug 2015

Posted by in Eggs, Recipes

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Love the gorgeous shades of green in this dish!

NO CRUST QUICHE

no crust quiche

1 onion, chopped

3/4 teaspoon salt

25 grams butter

3 eggs

1 cup milk

1/2 cup self-raising flour

2 cloves garlic, minced

2 kumara or sweet potatoes, peeled, cubed and boiled

1 to 2 cups grated sharp cheddar

2 cups finely chopped greens and herbs (I used a mixture of spinach, parsley and chives)

3 to 4 tablespoons of grated parmesan

Heat oven to 220C and butter a 20 cm pie dish.

Put the onion, salt and butter into a small frying pan, cover and set over a gentle heat. After 10 minutes, remove the lid and raise the heat a little. Stir regularly for another 10 minutes until the onion is soft and golden. Set aside to cool.

In a large mixing bowl, beat together the eggs and milk with the flour and the garlic. Once the flour is incorporated, add the onion, potatoes, sharp cheddar and greens. Mix gently until everything is well combined and spread out evenly in the prepared dish.

Sprinkle with the grated parmesan and bake for 30 minutes. Serve warm or at room temperature.

Enjoy!

Recipe adapted from Taste, March 2014

www.taste.co.nz/

 

SWEET POTATO FARRO SALAD WITH A LEMON THYME VINAIGRETTE

15 Wednesday Apr 2015

Posted by in Recipes, Salad

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The renowned vegan chef, Tal Ronnen has created lovely, distinctive specialty items for the restaurants at the Wynn, and after receiving a challenge from the team at www.vegas.com/, to individualize one of these dishes, I chose to remake the Farro and Zucca Soup from the Allegro restaurant, into a salad.

The elegantly rustic decor at Allegro restaurant in the Wynn

The elegantly rustic decor at Allegro restaurant in the Wynn

The soup was full of butternut squash, potato, farro, spinach, mushrooms and garlic, but I felt a crisp and flavorful salad was more seasonally appropriate for this time of year.

The Farro and Zucca Soup from Allegro

The Farro and Zucca Soup from Allegro

I used a combination of Japanese and Purple sweet potatoes, in place of the butternut squash and potato, for diversity and additional visual appeal, and roasted them to intensify their flavor. To soften its spiciness, I cooked the garlic with the farro, and I mixed in a handful of toasted walnuts once all the water had evaporated. The salad greens, in place of the wilted spinach, provided a fabulous freshness and crunch and the brightness of the Lemon Thyme Vinaigrette added a lively spring feel and was the perfect complement to the earthiness of the sweet potatoes and farro.

SWEET POTATO FARRO SALAD WITH A LEMON THYME VINAIGRETTE

sweet potato farro salad with lemon thyme vinaigrette

Heat oven to 325F. Peel and chop 1 Japanese sweet potato and 1 purple sweet potato. Place on a baking sheet and season with salt and freshly ground black pepper. Drizzle with olive oil and bake for 30 minutes, or until cooked.

Meanwhile, add 1/2 cup farro to 3 cups of water. Stir in 2 crushed garlic cloves and season with salt. Cook for 20 to 30 minutes, drain excess water. Toss with 1 tablespoon of chopped parsley, 1/2 cup toasted, chopped walnuts, arugula, sweet potatoes and Lemon Thyme Vinaigrette.

LEMON THYME VINAIGRETTE

Mix together 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons champagne vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon chopped lemon thyme, scant 1/3 cup of olive oil. Season to taste with salt and pepper.

Enjoy!

 

ROASTED QUINCE AND MIXED WINTER VEGETABLES and POACHED QUINCE SALAD

10 Saturday Jan 2015

Posted by in Recipes, Salad, Side Dishes, Vegetables

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I remember the wonderful quince jelly my Grandmother made, from the fruit she gathered from the tall trees behind the house she lived in when I was a kid. Surrounded on one side by a lively, colorful flower garden, and backed by a large and wondrous vegetable garden, it was a magical place, made even sweeter by her beautiful jelly.

I wanted to keep my first experience cooking quince, as easy as possible, so simply chopped and roasted it. The first time I attempted this, I couldn’t find quince, so substituted pears – I was disappointed and apologized dejectedly to our guests (the recipe follows). However, almost a year later, to my great joy, I discovered quince in the supermarket around the same time I found this recipe. Due to my lack of knowledge, I was a little uncertain whether the fruit was even ripe, but went ahead and cooked it anyway. Maybe not as delicious as my Grandmothers jelly – but a pretty good first attempt.

ROASTED QUINCE AND MIXED WINTER VEGETABLES

roasted vegetables 1

4 to 6 quince, cored and cut into 1/4 inch wedges

1 head garlic, cloves separated

4 potatoes, cut into cubes

3 sweet potatoes, peeled and cubed

4 parsnips, peeled and cut into 1-inch pieces

4 red onions, peeled and cut into wedges

5 sprigs of rosemary

1/4 cup olive oil

1/2 cup walnut oil

salt and freshly ground black pepper to taste

1/3 cup toasted walnuts, coarsely chopped

Heat oven to 400F. In a large mixing bowl, combine all ingredients except walnuts, tossing well to coat vegetables in oil. Divide vegetables, spread out in a single layer among two large baking sheets or roasting pans.

Place in oven and bake until vegetables are tender, caramelized and slightly charred, about 1 hour. Stir vegetables several times and switch pans between racks at least once during roasting.

Remove from oven and transfer to a serving bowl. Adjust seasoning if needed and scatter walnuts over the top.

Enjoy!

Recipe adapted from The Wall Street Journal, October 2013

online.wsj.com/public/page/magazine-food.html

POACHED QUINCE SALAD

poached quince salad

FOR THE POACHED QUINCES (PEARS!)

1 pound quinces (or pears)

2 tablespoons of honey

zest from 1 lemon

FOR THE SALAD

arugula

4 ounces thinly sliced prosciutto, cut into 1/4 inch wide ribbons

2 tablespoons olive oil

salt and freshly ground black pepper

1/3 cup coarsely chopped toasted, salted almonds

1 to 2 ounces of Manchego cheese

4 teaspoons of balsamic vinegar

MAKE THE POACHED QUINCES (OR PEARS)

Peel, quarter and core each quince (or pear). Put the fruit, honey and lemon zest in a 3-quart saucepan. Add enough liquid to cover mixture by 1 inch. Bring to a boil over medium high heat. Cover with a lid that is smaller than the saucepan to submerge the fruit. Reduce heat to a simmer and cook until the quinces are tender when pierced with a knife, about 45 minutes (pears will take less time). Let them cool in the cooking liquid.

ASSEMBLE THE SALADS

Toss the arugula, proscuitto, and olive oil in a large bowl. Season to taste with salt and pepper. Divide the salad evenly among plates. Slice the quinces (or pears) and arrange on each plate. Sprinkle the almonds and cheese on top. Drizzle each salad with 1 teaspoon of the balsamic vinegar.

Enjoy!

Recipe adapted from Fine Cooking, October/November 2011

www.finecooking.com/recipes

 

CURRIED PORK SOUP – FAYETTEVILLE PILATES AND BARRE

06 Thursday Nov 2014

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Robust and rich enough to be a stew, this Curried Pork Soup was a delicious addition to a recent potluck lunchtime gathering of lovely, like-minded ladies.

CURRIED PORK SOUP – FAYETTEVILLE PILATES AND BARRE

curried pork soup2 pounds pork tenderloin, cut into 1-inch cubes

salt and freshly ground black pepper to taste

3 tablespoons vegetable oil, divided

1 1/2 cups sliced celery

1 onion, chopped

1 yellow or red bell pepper, chopped

3 jalapeños, seeded and minced

1 1/2 tablespoons minced garlic

6 cups chicken broth

2 medium sweet potatoes, peeled and chopped

1 (15.5 ounce) can black beans, rinsed and drained

1 (13.5 ounce) can coconut milk

1 tablespoon curry powder

1 tablespoon red curry paste

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

fresh cilantro to garnish

Sprinkle pork with salt and pepper. In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add half of pork, and cook for 5 to 6 minutes or until pork is browned. Remove from the pan and keep warm.

Heat remaining 1 tablespoon of oil over medium heat. Add celery, onion, bell pepper, jalapeños and garlic. Cook, stirring frequently, until vegetables are tender. Add broth, sweet potatoes, black beans, coconut milk, curry powder, curry paste, salt and cinnamon, and pork, bring to a boil, reduce heat, and simmer for 20 minutes or until potatoes are tender. Serve and garnish with cilantro.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate September/October 2014

www.celebratemag.com/

Red Lentil Soup {Fayetteville Pilates & Barre}

08 Thursday May 2014

Posted by in Guest Posts, Recipes, Soup

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I absolutely love this soup!! Perfect and perfectly delicious for a busy week – the lemon juice brightens the flavor and the sweet potato deepens it.

RED LENTIL SOUP

1 1/2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 celery rib, diced
1 carrot, diced
1 sweet potato, peeled and diced
1 rounded cup of red lentils
4 cups chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons fresh lemon juice
salt and freshly ground black pepper

In a large saucepan, heat the oil. Add the onion and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the celery and carrot and cook over moderate heat for 5 minutes. Add the sweet potato, lentils and stock, bring to a boil. Cover and simmer until the vegetables are very tender, 40 minutes.
Puree the soup. Add the cumin, cayenne and lemon juice and season with salt and pepper.
Enjoy!

Recipe adapted from Food and Wine, January 2011
www.foodandwine.com/‎

SWEET POTATO AND BLACK BEAN CHILI and TURKEY AND WHITE BEAN CHILI and THREE BEAN BEEF CHILI

07 Saturday Dec 2013

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I made this delicious sweet potato and black bean chili for my Uncle, who was visiting from New Zealand last year.
I wanted to make him some of the dishes I had been introduced to in my time in the United States, and chili, in any form – chicken, turkey, beef, buffalo, is one of my favorite fall and winter comfort foods.

SWEET POTATO AND BLACK BEAN CHILI

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chicken broth
2 sweet potatoes, peeled and cut into cubes
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons orange zest
salt and pepper

Heat the oil in a saucepan, over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the chili powder and cumin, then add the broth and sweet potatoes and stir well to combine.
Bring the mixture to a boil, then cover the pan, reduce the heat to low, and simmer until the potatoes are almost tender, about 15 minutes. Add the tomatoes and beans and continue to simmer, uncovered, until the mixture is heated through and slightly thickened, about 15 minutes more.
Stir in the orange zest and season to taste with salt and pepper.
Serve with toppings of your choice – jalapeños, cilantro, sour cream, shredded cheese, green onions, or salsa.
Enjoy!

Recipe adapted from Family Fun, April 2011
familyfun.go.com/magazine/familyfun…/familyfun-april-2011/

TURKEY AND WHITE BEAN CHILI

3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 serrano chiles, seeded and finely chopped
4 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt
1 pound ground turkey
4 cups chicken broth
1 can cannellini beans, rinsed and drained
1 can white hominy, rinsed and drained
3 tablespoons cornmeal

In a large pot, heat oil over medium high. Add onion, cook until softened, 8 minutes. Add garlic, chiles, rosemary, cumin, oregano and cayenne and cook until fragrant, 2 minutes, season with salt. Add turkey and cook, about 5 minutes. Add broth, beans and hominy, bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes.
Stir in cornmeal and cook 15 minutes. Season to taste with salt.
Enjoy!

Recipe adapted from Martha Stewart Magazine
www.marthastewart.com/cook‎

THREE BEAN BEEF CHILI

1/2 pound ground beef or turkey
1 can (28 ounces) diced tomatoes, undrained
1 jar (16 ounces) salsa
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can great Northern beans, rinsed
1 teaspoon chili powder
1 teaspoon cumin

Cook beef or turkey in a large saucepan on medium high heat, for 10 minutes or until it is no longer pink, stirring occasionally.
Add to a slow cooker with all remaining ingredients, stir. Cover with lid and cook on high for 3 to 4 hours or low for 5 to 6 hours.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

SWEET POTATO COCONUT SOUP and SPICED BUTTERNUT SQUASH SOUP

16 Saturday Nov 2013

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I served both of these lovely soups at dinner parties, where wonderful friends were gathered. I was excited to share my affection for squash and sweet potatoes, especially when they are blended into luscious soups.
It’s fun and delicious to top the soups with whatever you have on hand – herbs, cheeses, yogurt, or in this case, creme fraiche and harissa, for an extra shot of flavor and interest.

SWEET POTATO  COCONUT SOUP

1 1/2 tablespoons oil
1 onion, chopped
1 tablespoon of fresh ginger, grated
pinch of red pepper flakes
3 cups chicken stock
1 1/2 pounds of sweet potatoes, peeled and cut into cubes
1 1/2 cups of coconut milk
1 tablespoon of clover honey
large pinch of ground cinnamon

Heat oil in a saucepan over medium heat. Add onion and ginger, cook until soft, 5 minutes. Add red pepper flakes and cook for 30 seconds. Add stock and water, bring to a boil. Add sweet potatoes, bring to a simmer. Cook until potatoes are soft, 20 to 30 minutes. Cool for 10 minutes.
Process with an immersion blender until smooth.
Simmer over low heat. Whisk in coconut milk, honey and cinnamon.
Cook until warmed through. Season to taste with salt and pepper.
Enjoy!

SPICED BUTTERNUT SQUASH SOUP

SPICE BLEND
1 teaspoon ground ginger
1 tespoon ground turmeric
1 teaspoon ground white pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
SOUP
1 onion, chopped
1 1/2 tablespoons olive oil
salt
2 pounds butternut squash, peeled, seeded and cut into cubes
2 tablespoons tomato paste
2 cups water
2 cups chicken broth
1/2 cup creme fraiche
1/4 pound aged gouda, shredded
harissa
freshly ground black pepper

MAKE THE SPICE BLEND
In a small bowl, combine all of the ingredients.
MAKE THE SOUP
In a large heavy pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over moderately-low heat, stirring occasionally, until the onion is very soft, about 10 minutes. Stir in the squash, cover with a lid and cook for 20 minutes.
Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot, and bring to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let cool.
Working in batches, puree the soup in a blender, or use an immersion blender. Add the creme fraiche, 3/4 of the cheese and 1 teaspoon of the harissa to the last batch. Return all of the soup to the pot and season with salt and black pepper. Serve the soup, passing the remaining cheese and more harissa at the table.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

HONEY GINGER GLAZED PORK and ASPARAGUS WITH SHALLOT HONEY DRESSING and SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE and CHERRY WALNUT BARS

11 Friday Oct 2013

Posted by in Dessert, Salad

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A friend had back surgery, and once she was home and recovering, I was able to visit. I delivered a meal to her and her family, which was infused with healing thoughts and prayers.
I love the combination of flavors in this menu, featuring accents from late summer and early fall.

HONEY GINGER GLAZED PORK

2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon toasted sesame oil
2 garlic cloves, crushed
1 tablespoon chopped fresh ginger
3/4 pound pork tenderloin
salt and freshly ground black pepper

Heat oven to 350F.
TO MAKE THE GLAZE: combine honey, mustard, sesame oil, garlic and ginger. Remove fat from pork, and sprinkle with salt and pepper on both sides. Brush the glaze on the top of the pork, bake, basting occasionally with the glaze, for 20 to 25 minutes, or until a meat thermometer reads 160F.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2004
www.arkansasonline.com/news/features/food/‎

ASPARAGUS WITH SHALLOT HONEY DRESSING

2 pounds asparagus
1/4 cup finely chopped shallot
juice from 1 lemon
1 tablespoon honey
2 cloves garlic
salt and freshly ground black pepper
3 tablespoons olive oil

Bring a large pot of water to a boil over high heat.
Trim the woody ends of the asparagus, add the asparagus to the pot and cook for 2 to 3 minutes, until it is just tender. Drain the asparagus.
Combine the shallot, lemon juice, honey, garlic, and salt and pepper to taste in a food processor. Pulse until well combined. Add the olive oil to form a dressing.
Pour over asparagus.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2013
www.arkansasonline.com/news/features/food/‎

SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE

2 sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup olive oil, divided use
salt and freshly ground black pepper
1 4-ounce jar of pimentos, drained
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons red wine vinegar

Heat oven to 425F.
Line a baking sheet with foil. Arrange sweet potatoes on the baking sheet and drizzle with about 2 tablespoons of oil. Season to taste with salt and pepper, and gently toss to coat. Bake for 15 to 20 minutes, or until browned on the edges and just tender, toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool.
Use a food processor to puree the pimento, mustard, honey and red wine vinegar until smooth. Slowly drizzle in the remaining 2 tablespoons of oil. Season to taste with salt and pepper.
When ready to serve, add half of the vinaigrette to the sweet potatoes and toss gently to combine. Taste and add more vinaigrette as needed.

Recipe adapted from The Arkansas Democrat Gazette, September 2010
www.arkansasonline.com/news/features/food/‎

CHERRY WALNUT BARS

2 1/4 cups flour
1/2 cup sugar
1 cup butter
3 eggs
1 1/2 cups brown sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon vanilla
10 ounce jar of maraschino cherries
1/2 cup chopped walnuts
2 cups powdered sugar
2 tablespoons butter, softened

Heat oven to 350F.
Lightly grease a 13 by 9 inch baking pan, set aside.
In a large mixing bowl, stir together flour and sugar. Cut in the butter until mixture resembles coarse crumbs. Press the mixture into the bottom of prepared pan. Bake for 20 minutes.
In a medium bowl, stir together eggs, brown sugar, baking powder, salt and vanilla.
Drain and chop cherries, reserving liquid. Stir cherries and nuts into egg mixture. Spoon over crust. Bake for 25 minutes. Cool in the pan on a wire rack for 2 hours.
In a small bowl, combine powdered sugar and 2 tablespoons of butter. Stir in enough of the reserved cherry liquid (3 to 4 tablespoons) to make icing of drizzling consistency.
Drizzle over the cookie.
Cut into bars.
Enjoy!

SPICY SWEET POTATO DIP

16 Friday Nov 2012

Posted by in Dips

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A friend had just got back from a fabulous trip to Italy, and I was so excited to see her and hear about her adventures. I took along this spicy sweet potato dip – although a little unconventional, it was rather healthy and oddly delicious, especially when spread on a warm piece of crusty bread.

SPICY SWEET POTATO DIP

2 sweet potatoes, peeled, cut into small chunks, and cooked
3/4 cup toasted walnuts or pecans
1 chipotle pepper in adobo sauce
1 teaspoon garlic powder
juice of 2 lemons
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 cup olive oil
salt and pepper
crusty bread to serve

In a food processor, combine the cooked sweet potatoes, toasted nuts, chipotle pepper, garlic powder, lemon juice, smoked paprika, cumin and olive oil.
Process until completely smooth. Taste, then season with salt and pepper.
Serve immediately or at room temperature, with crusty bread.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, February 2012
www.arkansasonline.com/news/subscriber/features/