Tag Archives: sweet potato

Little Bitty

Cheesy Vegetable Lasagna

DSC_0002

After a very mild few weeks, fall is 100% here and I’m becoming okay with that.  Something about having those extra few weeks of nice temperatures is somehow making it easier – feel like we “cheated” in a way.  The nice weather also made for some strange food overlaps as cherry tomatoes kept trickling in to the markets which are normally long gone by this point.  Again it feels like we’re cheating!  With that, I wound up with a bunch of random vegetables at the end of the week so I decided to just take everything out of the fridge and see what I could do with it.  In the end it came down to a pizza or lasagna and a rogue sweet potato made the decision for me: lasagna!

Cheesy Vegetable Lasagna

Serves 4-5

Ingredients

1 sweet potato

1/2 tbsp butter

1 tbsp olive oil

1/2 large red onion, chopped

3 cloves garlic, chopped

1 cup baby bella mushrooms, chopped

1/2 lb lasagna noodles (pre-cook if needed) - about 9 strips

1 1/3 cup alfredo sauce (divided)

1 cup ricotta cheese

1/3 cup mozzarella cheese, shredded

1/3 cup Parmesan cheese, shredded

Instructions

  1. Microwave (or bake) sweet potato until soft - then remove filling and mash with a 1/2 tbsp of butter and a pinch of salt/pepper
  2. Preheat oven to 375
  3. In a small pan heat up the olive oil over medium heat, then add the onion and garlic and cook for 3 minutes before adding the mushrooms and cooking an addition 7 minutes.
  4. Spoon 1/3 cup of the alfredo sauce on the bottom and sides of a 9x9 baking dish. Place the first layer of lasagna noodles then top with 1/2 of the ricotta cheese and sweet potato mixture - using a spoon to smooth out. Top with half of the mushroom and onion mixture then sprinkle with the diced tomatoes and 1/3 cup alfredo sauce. Repeat the layers, switching the direction of the lasagna noodles.
  5. Top with the grated Parmesan and Mozzarella cheeses then cover and bake for 30 minutes. Remove the cover and bake for a final 15 minutes.
http://dancingveggies.com/2015/12/little-bitty.html

 For a different twist switch out the sweet potato for any type of squash – or use a variety of wild mushrooms.  Spinach, swiss chard, or kale would also go fantastically in this dish either fresh or pre-cooked with the mushrooms and onions.  Since my main mission was to clean out the fridge I just used what I had on hand, and it worked fantastically!  If you don’t have alfredo sauce on hand a simple bechamel sauce can also work, tho you might want to add more garlic/salt/pepper in order to keep the dish from being too bland.

In other news, our little one made her appearance last Friday (11/27) and we are 100% smitten.  She arrived at 7:02 am weighing 8lbs 13oz and has the cutest chunkiest little cheeks!.  After years of fertility treatments and wishing/hoping/praying it is such a relief to have her home!

and Dance

Southwestern Shepherd’s Pie

southwestern_shepards_pie

Welcome to May’s installment of the Secret Recipe Club  and what I hope is the start of a lot of new blog posts.  I wound up taking the last month off in order to deal with our kitchen renovation and a fantastic little stomach bug.  Now I’m back – with an awesome new kitchen that can’t wait to be used!  Today’s recipes is one of the first I did in the new kitchen, and was a great way to “break it in” since it required the stovetop as well as the oven.  The interesting part is that the recipe I wound up using from BCmom’s kitchen was not one on my original list.  My first plan was to make her delicious sounding Sweet Potato and Chickpea soup but then the weather decided to warm up, so I needed a new plan.  It was in my second search that I saw her Southwestern Shepherd’s Pie.   I had to make a few changes in order to make it vegetarian, essentially dropping the meat and doubling the vegetables!

and Dance

Ingredients

1 tbsp vegetable oil

1 medium onion, diced

1 small green bell pepper, diced

1 Tbsp minced garlic

1 Tbsp chopped green jalapeño

1 Tbsp tomato paste

1 Tbsp chili powder

1 tsp ground cumin

Salt and pepper, to taste

1 can Rotel Diced tomatoes

1 1/2 cup frozen corn

2 cans black beans, drained and rinsed

1/4 cup chopped cilantro

1 cup fresh spinach

1-1/2 lbs. sweet potatoes, peeled and cut in chunks

1/4 cup sour cream

Instructions

  1. Place the sweet potatoes in a pot of water and bring to a boil. Cook for 25 minutes, or until soft.
  2. Meanwhile, heat the oil over medium heat in a large skillet. Add the onion and bell pepper and cook for 5 minutes before adding the garlic and jalapeno, cook for an additional 5 minutes.
  3. Add the tomato paste along with the spices to the onion and pepper mixture. Stir well and cook until the paste has mostly dissolved then add the diced tomatoes and bring to a simmer for 10 minutes.
  4. Add the final ingredients and continue simmering for 10 minutes.
  5. Preheat oven to 400.
  6. Drain the sweet potatoes, and return to pot. Mash with the sour cream.
  7. Pour the tomatoes and pepper mixture in to a 9x9 baking dish (or 2 qt casserole dish) and top with the sweet potatoes.
  8. Sprinkle with cheese (optional) then bake for 30 minutes.
  9. Serve and enjoy!
http://dancingveggies.com/2015/05/and-dance.html

There are more ingredients, and steps, to this than most of my recipes but it still comes together rather quickly.  I served this with some avocado,  a dollop of sour cream, and some tortilla chips in order to ensure every last drop was enjoyed.  Another fantastic dish thanks to the SRC!

Walk it

Sweet Potato Biscuits

sweet_potato_biscuits

I’ve posted before about how much I love the Farmer’s Market at my office, the market which will be ending for the season in two weeks – eek!  I’ve tried out so many different varieties of tomatoes, apples, and random greens that withdrawal is rather likely at this point.   A few weeks ago, Mark at Chocolates and Tomatoes (yep, still obsessed with the awesomeness of the name) tossed me the LARGEST sweet potato ever.  Not even joking, this beast was the size of my arm from wrist to elbow – total insanity.  He also challenged me to do something different with it, which really got me thinking.  It also had me asking around the office for ideas as I’ve already done a lot with sweet potatoes.  In the end, it was a suggestion from a coworker to do a sweet potato bread that had me thinking about drop biscuits.  Some quick googling gave me great information about all the different types of biscuits and with I decided to go with a quick rise drop biscuit – mostly because rolling dough is just never a good idea for me.

Walk it

Serves: Yields around 12 biscuits

Ingredients

1/2 lb sweet potato, quartered and peeled

3 cups flour

2 tbsp baking powder

3 tbsp unsalted butter

1 cup milk

Instructions

  1. Bring a small pot of water to a boil along with the quartered sweet potato. Cook until potato is soft, then drain and rinse with cold water.
  2. Preheat oven to 425
  3. In a medium bowl sift together the flour and baking powder, cut in the sweet potato using two knives. The dough should form pea sized balls.
  4. Form a well in the middle, and pour the milk in to the well quickly mixing in the dry ingredients until just wet.
  5. Drop a walnut sized amount of dough on to cookie sheet and repeat to form 12 biscuits. Bake for 15-20 minutes, or until biscuits are golden brown.
  6. Allow to cool on pan for a few minutes before removing to a rack. Serve and enjoy!
http://dancingveggies.com/2014/10/walk-it.html

The sweet potato I was gifted actually produced three times what I needed for this recipe, so the rest of the puree was frozen and used to make sweet potato gnocci.   As for the milk in the recipe, if using dairy based be sure to use whole or 2% – while for non-dairy a full fat coconut or almond milk marked “plain” will work the best.  I hesitate to suggest soy milk due the lack of fat, which is the same reason I would avoid a 1% or skim milk.

Break of Dawn

Sweet Potato Corn Stew

 Sweet Potato Corn Stew

I mentioned in a post last week that I recently received a LARGE amount of tomatoes from Chocolates and Tomatoes Farm.  Today’s post shows were the vast majority of those tomatoes wound up – in a delicious stew perfect for /52weeksofcooking’s stew theme.  Since the tomatoes were all seconds I knew that I had very limited time to use them, and while the sauce took care of a fair amount, I still had a few pounds left.  With the clock ticking I decided to improvise and figure out what I could make with the little produce left in my fridge.  A sweet potato, the last of our Eastern Shore Corn, and a bunch of fresh herbs – perfect for a hardy soup.  Plus the weather has taken a clear turn for the cold so no worries of overheating the kitchen!  I debated roasting the tomatoes before hand, but decided that one-pot clean up was the right answer.

 

Sweet Potato Corn Stew

Serves: Serves 4

Ingredients

1 tbsp olive oil

3 cloves garlic, minced

1 vidalia onion, chopped

3 lbs tomatoes, halved

2 cups fresh corn off the cob

1 sweet potato, diced

2 cups no salt added vegetable stock

1 tsp fresh thyme

1 tsp fresh rosemary

1 bay leaf

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook for 7 minutes, or until golden. Add the tomatoes and cook for 5 minutes, stirring frequently to help break down the tomatoes.
  2. Add the corn along with the diced potatoes and cook for an additional 5-7 minutes, still stirring the tomatoes but allowing the sweet potato to slightly roast.
  3. Add the remaining ingredients and bring to a quick boil. Stir, then cover, and turn heat to low. Simmer the stew for 20 minutes, then use a hand immersion to blend the ingredients until desired thickness. For those with a stand blender, move the soup a 1/4 at a time, leaving at least 1/4 of the soup unblended.
  4. Cook for a final 10 minutes, adding pepper if needed. Serve and Enjoy!
http://dancingveggies.com/2014/09/break_of_dawn.html

I served this stew with some French Honey bread, which is staple this time of year – along with my favorite Apple Cider Bread.   This stew also included a variety of tomatoes, including the green zebra variety I mentioned the other day!

Note: For all my Jewish friends (and family), L’shannah Tovah! 

Wasted Time

Twice Baked Potatoes – Samosa Style

This recipe is probably one of the first ones I ever wrote down as a MUST DO and I’m finally getting to it – four years later! The original recipe that I saw oh so long ago featured a standard russet potato, but I knew from the beginning that I wanted to try a sweet potato.  While regular potatoes are rather awesome, sweet potatoes are the definition of perfection in my opinion.  Previous curry experience gave me the confidence needed to start experimenting which is why this recipe went from a standard baked potato to a glorious twice-baked potato.  Twice baking gave all the ingredients time to get acquainted with each other, something I was worried wouldn’t happen in just making a topping and pouring it on top.

Wasted Time

Serves 2-3

Ingredients

2 Sweet Potatoes

1/2 tbsp curry powder

1/4 tsp ground cumin

1/4 tsp amchur powder (dried mango powder)

1/4 cup frozen peas, thawed

1/2 cup cauliflower, very well diced

Instructions

  1. Preheat oven to 425. Wrap the sweet potatoes in tin foil and bake in over for 30 minutes.
  2. Remove and slice potatoes in half length-wise. Gently scoop out the potato, leaving the skin in the tin foil, and remove to a small bowl.
  3. Add the curry, amchur, and cumin to the potato and mix well before folding in the cauliflower and peas.
  4. Spoon the potato mixture back in to the skins and bake, open side up, for 25 minutes. Remove from oven and allow to sit for 5 minutes.
  5. Serve and enjoy!
http://dancingveggies.com/2014/04/wasted-time.html

The real trick with this dish is cutting up the cauliflower as close to the same size as the peas as possible.   Not only does it insure everything fits inside the potato skin, it helps keep an even cooking time.  I’m also sending this potato-tastic dish over to /52weeksofcooking for their potato challenge – for while it’s a bit late it’s the perfect dish as it’s all about the potato!