It's Sweet Potato Season

These last few weeks I've been using Sweet Potatoes to many of my meals. I adapted my favorite Pozole recipe, replacing Butternut Squash for SPs! And then I invented a fun combo of veggies and berries for my church's Thanksgiving-themed outreach at a local homeless shelter. I might just re-make it for the actual Thanksgiving!

Chicken and Sweet Potato Pozole

2 Tbsp. Olive Oil

1 large Onion, diced

1 large green or red Bell Pepper, diced

2 cups Chicken (or more if you desire), cubed or shredded

Garlic (to taste)

1-2 Tbsp. Chili Powder

1/2 Tbsp. Cumin

Dash of Cinnamon

1 large Sweet Potato (or 2 smaller ones), cubed and roasted in the oven

1 large can of Hominy, well rinsed

1 can of Pinto or Black Beans, well rinsed

1 small can Green Chilies

2 cans of diced Tomatoes, with the juice (I used fire roasted)

1 bunch Cilantro, leaves removed from stems and chopped

1 carton low sodium Chicken Broth

2 Tbsp. Lemon Juice

Black Pepper and Salt  (to taste)

In a large soup pot, sauté onion, bell pepper, chicken, and garlic. Add spices. At the same time, roast the cubed sweet potatoes on a greased baking pan at 400 degrees, until just tender. Add roasted sweet potatoes to the pot, along with the remaining ingredients. Stir together, and then add salt and pepper to taste.

You can also add corn or replace the sweet potato for butternut/acorn squash.

Serve with shredded cheese or sour cream.                            

Thanksgiving Sweet Potatoes, Green Beans, Pearl Onions, and Cranberries

(You can make any amount of this dish, therefore I have not included measurements)


Sweet Potatoes
Green Beans (frozen or fresh)
Pearl Onions (found in the frozen section)
Fresh Cranberries, rinsed

Sauce:
Equal parts:
Olive Oil
Balsamic Vinegar
Lemon Juice

To Taste:

Cinnamon
Cloves
Allspice
Ginger powder 
Garlic Powder
Paprika

Cut sweet potatoes into cubes. Roast with pearl onions on a greased baking sheet for 30 or so minutes (until tender) at 375 degrees. At the same time, steam green beans in a medium pot. In a medium rectangle baking dish, roast cranberries with fresh oregano until wrinkled and deflated (about 15 minutes).

Pour all vegetables and berries into a large bowl/serving dish. In a small bowl, combine sauce ingredients. Pour over the vegetables/berries and stir well.

Rosh Hashanah Olive Oil, Honey, and Apple Cake

I found this recipe the other day and knew I had to make it for Rosh Hashanah (the Jewish New Year). I altered it a bit, including ginger, cinnamon, and vanilla. There's a link to the original recipe so you can look at their step-by-step apple layering techniques.
 
Olive Oil, Honey, and Apple Cake

3-4 Apples (I used Honeycrisp), cored and thinly sliced
5 Tbsp. Flour, sifted
3 Tbsp. granulated Sugar
5 Tbsp. extra virgin Olive Oil
1 tsp. Baking Powder
1/2 tsp. Cinnamon
dash of Ginger
1 tsp. Vanilla
4 large Egg
1/2 cup pure Honey










1. Preheat oven to 350 degrees.
2. Grease a a spring-form cake pan, then place the apple slices inside.
3. Put flour, sugar, baking powder, cinnamon, ginger, vanilla, olive oil and 2 eggs in a bowl and whisk until smooth.
4. Pour batter over the apples and bake for 20 minutes. Take the pan out of the oven and increase heat to 400degrees.
5. In a bowl, whisk 2 eggs and honey. Pour mixture over the cake and bake in the oven for another 15-20 minutes until golden brown and fork comes out clean when poked in the center.
6. Serve warm or cold.

Rainbow Thai Peanut Salad

Today happened to be my birthday and potluck Sunday at church, so I decided to make a new exciting salad to share with my friends. I found the original recipe on Pinterest and tweaked it a bit.

Rainbow Thai Peanut Salad

Peanut Lime Dressing:
2 Tbsp. Lime Juice
1 Tbsp. Maple Syrup
1/4 tsp. Sea Salt
1 tsp. unrefined Roasted Peanut Oil
2 clove of garlic, minced

Salad:
2 large bunches chopped Kale (I used a variety of flat leaf and curly)
a few drops of Olive Oil
1/2 cup Snow Peas, cut in half
1/2 cup Carrot rounds
1 cup halved Cherry or Currant tomatoes (red and yellow tomatoes)
1 small Beet, grated
1/2 cup diced Spanish onions or Chives
a handful of chopped Thai basil, Mint
2 Tbsp. chopped peanuts

Whisk together all of the dressing ingredients and set aside.
Massage shredded kale with olive oil, and set aside while preparing the other ingredients.
Combine shredded kale with the remaining prepared veggies in a large salad bowl.
Whisk the dressing again, making sure that the salt is dissolved, and pour over the salad. Toss to combine. Top with chopped peanuts.

Spinach and Fruit Salad with Tumeric Chicken

It's reaching up into the 100's this weekend, so I decided a nice light salad would be just the thing for staying cool.

Spinach and Fruit Salad with Tumeric Chicken

Olive Oil
Chicken, cubed
Garlic Powder
Tumeric
Cinnamon, just a dash
Paprika
Corn Starch
dash of Water

Mix together spices, sprinkle on chicken, along with corn starch and a bit of water. Fry chicken in olive oiled pan under browned. Set aside.

Spinach
Onion, thinly sliced
Nectarine, diced
Blueberries
Cucumber, sliced
Lemon juice

Sprinkle with olive oil from frying pan and lemon juice.

A Fourth of July Picnic Salad and Cheesecake

I've been wanting to make this salad for a long time. It can also be made as a salsa (minus the lettuce), but I wanted it to be more filling. And then what Fourth of July isn't complete without a Blueberry Cheesecake?

Black Bean, Feta, Corn Salad

1 bag of chopped Romaine Lettuce
1 diced Cucumber
1 cup chopped Cilantro leaves
diced Green Onions
1 cup Corn
1 cup Black Beans
1 package of Feta cheese, finely cubed

Dressing:
Juice of one Lime
3 Tbsp. Apple Cider Vinegar
2 Tbsp. Sugar
dash of Garlic Powder
1-2 Tbsp. Olive Oil







Chocolate Chip Cookie Bottomed Blueberry Cheesecake

5-6 large soft Chocolate Chip Cookies, smashed
2 Tbsps. Butter, melted
3 packages of Cream Cheese, softened
3/4 cup Brown Sugar
2 Tsp. Vanilla
1 Tbsp. Flour
3 Eggs + 1 Egg White
3/4 cup Milk
1/2 cup Blueberries
1 Tbsp. Flour
a few Tbsp. of White Sugar


Grease a spring-form pan. Smash cookies and pat down into pan. Pour on melted butter. Bake at 300 for about 10 minutes. Remove from oven.

Beat together softened cream cheese and sugar until fluffy. Add flour and vanilla, beat again. Beat in one egg at a time. Finish up with milk, and mix well. Pour over cookie bottom. After about 5 minutes, pour on flour-covered blueberries (so they don't sink to the bottom). Bake at 300 for 50-55 minutes, or until inserted knife comes out clean. Let cool. Sprinkle top with some white sugar.

Spinach Turnovers

It's been many years since I made spinach turnovers. I first made them in the Spring of 2008 after my cousin introduced me to these savory pastries. They aren't hard to make, but do take a little more time commitment that your average dinner. You can experiment with different types of cheese. Feta tastes the best, but then you can replace the vinegar with water.

Spinach Turnovers
(makes 4 turnovers)


Pastry:
2 1/2 cups Flour
dash of Salt
8 Tbsp Butter
5 Tbsp. Oil
5 Tbsp. Cold Water

Filling:
Fresh Spinach, about 4-5 cups
2 Eggs
1 cup Cheese (I used white Farmer cheese)
1 1/2 tsp. White Vinegar
Basil
Oregano
Black Pepper
Dash of Salt
Onion, 1/2 cup, chopped finely
Garlic

Prepare pastry dough, and set aside.

Wash and cut off stems of spinach. In a medium pot, steam until just wilted.
In a medium bowl, combine eggs, cheese, vinegar, and spices. Add spinach and mix well.

Divide dough into four equal balls. Between two pieces of wax paper, roll out one of the balls into a 1/4 inch thick oval. Lay flattened dough onto a greased baking sheet. Pour 1/4 of the spinach mixture onto the middle of the dough and fold over, into a half-moon. Fold up edges, creasing tightly. Repeat for remaining three dough balls.

Poke the top of each turn over with a fork. Bake for 30 minutes + (or until browned on bottom) at 350 degrees.

Black Bean and Sweet Potato Enchiladas

It's been a while since I made an original recipe. I've been eating a lot of the same things, easy to make when I'm on the run or busy learning how to be a librarian. I found this idea while browsing through Pinterest. The original recipe called for chicken, but I think they turned out great without!

Black Bean and Sweet Potato Enchiladas
 
Olive
Garlic
1 large Sweet Potato, diced
1 can of low sodium Black Beans
1 Red Onion, diced
1 cup Diced Tomatoes
1 cup Fresh Cilantro leaves, chopped
1-2 Tbsp. Lemon Juice
1 tsp. Chili Powder
1/2 tsp. Cumin
2 cups Salsa (of your favorite variety)
1 package Mexican Fresco Crumbling Cheese
12 Whole Wheat Tortillas
1 Avocado, halved, seeded, peeled and sliced
Sour Cream

In a large pot, saute sweet potatoes and onions with oil and garlic. When they are close to tender, add the diced tomatoes, beans (with liquid), lemon juice, cilantro, chili powder, and cumin. Cook 5 minutes longer, then set aside.

In a medium bowl, crumble the Mexican cheese. Lay out tortillas on a large plate. Grease a baking dish and pour in a layer of salsa.

Spoon veggie/bean mixture onto a tortilla, add cheese, and roll. Place into dish. When all the tortillas are in the dish, pour the remaining salsa over top and top with cheese.

Bake in a 350 degree oven for 35-45 minutes. Serve with Sour Cream and Avocado.

Chole-Inspired Chick Pea Stew

During Christmas break, my sister introduced me to an Indian dish called Chole. It's a tomato and chick pea stew with some great flavors! As I was walking through Trader Joe's last week, trying to decide what kind of soup to make, I saw this Roasted Red Pepper and Tomato soup. A perfect base! It was not until I'd already added all the veggies and chick peas that I thought to add the curry powder. Without knowing it, I made a soup that tasted just like Chole!

Chole-Inspired Chick Pea Stew

Olive Oil
Garlic
Onion, diced
Sweet Potato. cubed
Chick Peas
Kale, chopped finely
1 carton Trader Joe's Roasted Red Pepper and Tomato Soup
1/2 cup Water
1/2 tsp. Ground Sage
dash of Marjoram
dash of Parsley
dash of Paprika
dash of Coriander
dash of Cumin
1 tsp. Chili Powder
1 Tbsp. Curry Powder
dash of Black Pepper
2 Tbsp. Red Wine Vinegar

Saute onions and sweet potatoes with olive oil and garlic, until tender. Add chick peas and kale. Continue to cook until kale is wilted. Pour in soup and water, and add all the spices and vinegar. Bring to a boil and then simmer for 10-15 minutes.

Serve with Parmesan Cheese and homemade Croutons.

A Mid-Winter Lasagna and Soup

Last week I experimented with pumpkin. Most people will tell you that pumpkin is so "last season," but I enjoy it no matter the weather outside. After making some basic pumpkin bread I had a little pumpkin left over. . . so I decided to add it to marinara sauce, and wow! It was so good. And thus the idea for Pumpkin Marinara Lasagna was born.

Pumpkin Marinara and Spinach Lasagna

Lasagna Noodles
Pumpkin puree
Marinara Sauce
Spinach (frozen or fresh and wilted)
Ricotta Cheese
One Egg
Garlic
Oregano
Pepper
Mozzarella Cheese

Cook noodles until al dente. Drain and set aside. Whip together ricotta, egg, garlic, oregano and pepper. Combine pumpkin and marinara sauce in a medium bowl.

Layer ingredients in a greased pan (as desired, but with at least two layers of noodles). Bake for 30-45 minutes at 350 degrees, or until top cheese is golden brown.


Potato Leek Soup with Steak, Red Pepper, and Kale

Olive Oil
1/2 Onion
2 Leeks
Steak, cubed into small pieces
Garlic
5 small red Potatoes, cubed
1 Red Pepper, diced
Kale, diced
1/4 cup White wine (optional)
3 Tbsp. Red wine vinegar
One carton Chicken Broth 
Paprika
Sage
Dried Parsley
Black Pepper

In a medium pot, boil cubed potatoes until tender. Drain and set aside. Cook cubed steak until browned. Add onions, leeks, red peppers. Add kale, herbs, spices, wine and vinegar. Cook a little longer, then add potatoes and broth. Bring to boil, reduce heat and simmer for 20 minutes. Serve with Parmesan Cheese.

Guest Recipe: Turkey Sausage Stuffed Acorn Squash

This Christmas I visited my extended family in Colorado. It's always fun to have dinner around a full table. My Aunt Kim made this dish, and it was quite amazing. 

Turkey Sausage Stuffed Acorn Squash

(serves 8)

4 medium Acorn Squash

1 cup Cherry Tomatoes

1 lb. Italian Turkey Sausage Links, casings removed

1 cup Mushrooms, sliced

1 medium Apple, peeled and finely chopped

1 small Onion, finely chopped

2 tsp. Fennel Seed

2 tsp. Caraway Seed

1/2 tsp. Sage

3 cups fresh Baby Spinach

1 Tbsp. Thyme

1/4 tsp. Salt

1/8 tsp. Pepper

8 oz. Fresh Mozzarella Cheese, chopped

1 Tbsp. Red Wine Vinegar

Pre-heat oven to 400 degrees. Cut squash in half, discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place in a roasting pan, hollow side down; add 1/4 inch of hot water and halved tomatoes. Bake uncovered for 45 minutes.

Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion, and seasonings over medium heat 8-10 minutes, breaking sausage into crumbles. Drain excess liquid. Add spinach, salt, pepper; cook and stir two minutes. Remove from heat.

Carefully remove squash from pan. Drain liquid, reserving tomatoes. Return squash to pan, hollow side up. Stir cheese, vinegar and tomatoes into the sausage mixture. Spoon into squash. Bake 5-10 minutes or until squash is easily pierced with a fork.