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murakaminaoki · 9 months

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Chipotle Garnet Yams Recipe A spicy kick to sweet potatoes. You can add more chipotles for more heat, or more brown sugar for sweetness.

#garnet yams recipe #sweetness #brown sugar #potatoes #garnet yams

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elizaevans · 1 year

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Recipe for Chipotle Garnet Yams A spicy kick to sweet potatoes. You can add more chipotles for more heat, or more brown sugar for sweetness.

#chipotles #garnet yams #garnet yams recipe #kick #sweetness

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ponydanza-in-a-canza · 2 months

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Rosemary butter infused beef with a tomato, garlic, green onion balsamic vinegarette and couscous goes so hard. It's not perfect but nearly there. Other nearly there recipes include new Zealand elk with couscous and oven toasted garnet yams

#cooking #personal

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knopfcooks · 4 years

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Sweet Potato Pie

From A GOOD BAKE by Melissa Weller

I started making sweet potato pie as an alternative to pumpkin pie. I love pumpkin pie, but I had been baking it and eating it for so many Thanksgiving seasons, I wanted a change. This is made with Garnet yams, which are rich and moist and lightened with beaten egg whites that are folded in. I also add orange juice, which brightens up the flavor. The result is a perfectly balanced filling that is rich and delicious, creamy and light, and not overly sweet.

This pie is best when made the day before you plan to serve it. I let mine sit out on the work surface, but if you are concerned because it contains eggs, you can also refrigerate it.

Makes 1 (9-inch) pie; serves 6 to 8

Note: You will need a 9-inch glass pie plate to make this. You will also need pie weights (or dried beans) to blind bake the crust.

You will need:

For the crust:

Master Recipe for Pâte Brisée, 1/2 recipe (Recipe follows)

Unsalted butter for greasing

All-purpose flour for dusting

For the filling:

Garnet sweet potatoes - 2 pounds, about 6 medium (908 grams)

Unsalted butter, cubed and softened - 8 tablespoons (1 stick) (113 grams)

Light brown sugar - 1 cup (lightly packed) (200 grams)

Finely grated orange zest - 1 orange

Fine sea salt - 1 1/2 teaspoons (9 grams)

Ground cinnamon - 1 teaspoon (2 grams)

Ground ginger - 1/4 teaspoon (<1 gram)

Freshly grated nutmeg - 1/4 teaspoon (<1 gram)

Fresh orange juice - 1/2 cup (125 grams)

Evaporated milk - 1/2 cup (120 grams)

Large eggs, separated - 3 (150 grams)

Make the Crust

Remove the dough from the refrigerator and set it on the work surface to rest for 10 to 15 minutes, until it is pliable but not soft.

Grease the bottom and sides of a 9-inch pie plate with butter.

Roll out the crust and line the pie plate Lightly dust a large flat work surface with flour. Unwrap the round of dough and place it on the floured surface. Lightly dust the dough and the rolling pin with flour and roll the dough out to a ⅛-inch circle (at least 15 inches in diameter), rotating the dough and dusting the work surface, dough, and rolling pin with flour as needed to prevent the dough from sticking to the work surface as you roll.

Gently fold the dough in half, pick it up, and place it on the pie plate with the fold running down the center of the plate. Unfold the dough and adjust it so the circle of dough is centered over the plate. Use your hands to guide the dough into the bottom crease and up the sides of the plate. Using kitchen shears, trim the dough so it hangs over the edge of the pie plate by 1 inch all around. Tightly roll the overhanging dough toward the center of the pie plate to create a lip that rests on the ridge of the plate. Crimp the crust. Put the pie shell in the refrigerator while you make the filling and up to overnight. (If you are refrigerating the pie shell overnight, cover it with plastic wrap before refrigerating.)

Blind bake the crust Arrange the oven racks so one is in the center position. Preheat the oven to 375°F.

Remove the pie shell from the refrigerator. Cut a piece of parchment paper that is larger than the pie and lay it on top of the crust. Using your fingers, press on the paper to line the crust, working it into the crease and making sure it fits snugly against the sides all the way to the crimped edge. Fill the pie with pie weights or dried beans.

Put the pie shell on the center rack of the oven to bake for 40 to 50 minutes, until the edges are light golden brown and dry looking, and the shell is beginning to brown, rotating the pie shell from front to back halfway through the baking time so it browns evenly. Remove the piecrust from the oven and place it on a cooling rack to cool to room temperature with the pie weights or beans in place. Gently lift the edges of the parchment paper to remove the paper and weights. Put the weights or beans in a container to use the next time you need pie weights. (If you used dried beans, be sure to label them as pie weights before returning them to your pantry, so you don’t try to cook them.)

Make the filling Peel the sweet potatoes and cut them into 1-inch pieces. Put the sweet potatoes in a pot fitted with a steamer insert, fill the pot with enough water so it comes just below the insert, and bring the water to a boil over high heat. Cover and steam the sweet potatoes until they are very tender when pierced with the tip of a knife. Turn off the heat, uncover the pot, and set the sweet potatoes aside to cool for about 5 minutes, until they are cool enough to handle.

Reduce the oven temperature to 325°F.

Mix the filling Transfer the sweet potatoes to the bowl of a food processor fitted with a metal blade and process until smooth. Add the butter, brown sugar, orange zest, salt, cinnamon, ginger, and nutmeg, and process until the additions are mixed in and the butter has melted. Transfer the pie filling to a large bowl, using a rubber spatula to get all of the filling out of the food processor bowl. Add the orange juice and then the evaporated milk, stirring with a whisk to combine. Set the filling aside to cool to room temperature, 30 to 40 minutes. Then whisk in the egg yolks.

Place the egg whites in the bowl of a stand mixer. Fit the mixer with the whisk attachment and whisk the whites on medium-high speed until they hold a peak, 4 to 5 minutes. Add the whites to the bowl with the sweet potato mixture and use the spatula to gently fold them into the filling. Pour enough filling into the prepared piecrust to come to the bottom of the crimped edge; pour any remaining filling into small ramekins or a small baking dish to bake and snack on. Use a small offset spatula to smooth out the filling.

Bake the pie Line a baking sheet with parchment paper.

Place the pie on the baking sheet and put it on the center rack of the oven to bake for approximately 40 minutes, rotating the baking sheet from front to back halfway through the baking time, until the filling has puffed up and the custard is set; it will jiggle, but firmly, when you wiggle the pie. Remove the pie from the oven and set it on a cooling rack to cool to room temperature before serving.

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Pâte Brisée

Makes 2 pounds (1 kilogram) of dough; or enough for 1 double-crust pie or half of a slab pie

You will need:

Unsalted butter, cold - 24 tablespoons (3 sticks) (339 grams)

All-purpose flour - 2 1/2 cups (300 grams)

Whole-wheat pastry flour - 1 1/4 cups (150 grams)

Granulated Sugar - 3 tablespoons (38 grams)

Fine sea salt - 1 1/2 teaspoons (9 grams)

Water, cold - 1/2 cup (118 grams)

Cut the butter into 1/2-inch-thick pieces. Lay the pieces in a single layer on a plate and put the plate in the freezer for 10 minutes.

Combine the all-purpose flour, whole-wheat pastry flour, sugar, and salt in the bowl of a stand mixer. Fit the mixer with the paddle attachment and mix on low speed to combine the ingredients. Remove the butter from the freezer, add it to the mixer bowl, and combine on low speed for about 1 to 2 minutes, until the mixture resembles coarse crumbs with some large chunks of butter remaining. Turn off the mixer and use your hands to check the size of the butter; if there are any pieces larger than a nickel, pinch them between your fingertips to flatten them. Add the water and combine on low speed until the dough comes together but is still slightly shaggy; do not mix it until the dough is smooth and homogenous, like cookie dough.

The more you mix pie dough, the tougher the crust will be because you develop more gluten. And, when you overmix the dough, the chunks of butter break up; those chunks are what create the nice layers in a crust.

Put the dough on your work surface. If you are making a traditional round pie, cut the dough in half with a bench knife.

Lay two long sheets of plastic wrap in a crisscross formation on your work surface. Place one piece of dough in the center, where the two sheets cross. Use your hands to pat the dough into a round disk for a pie or tart, and into a rectangular block for a slab pie. Loosely wrap the dough in the plastic, leaving a few inches of slack all around. Run a rolling pin over each package of wrapped dough to roll it out in the plastic to a 1/2-inch-thick round or block. Place the dough in the refrigerator to chill for at least 2 hours and up to 2 days; or freeze it for up to 1 month.

Excerpted from A GOOD BAKE: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home by Melissa Weller with Carolynn Carreño. Copyright © 2020 by Melissa Weller. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

#KnopfCooks AGoodBake

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ourrecipebook · 3 years

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A Field Guide to Sweet Potato Varieties

What Is a Sweet Potato?

For starters, a sweet potato isn't a potato at all, meaning it's not a member of the Solanum tuberosum potato family from which French fries, mashed potatoes, and latkes are made; their composition of simple sugars and complex starches are quite different. So in case you've ever been tempted, take care not to substitute a sweet potato for an Idaho willy nilly; in some cases it may work (you can mash cooked sweet potatoes easily), in others it won't (good luck frying them to the same crispy crunch).

Sweet potatoes actually belong to the morning glory family, Convolvulaceae (that means lots of pretty flowers!).The most common varieties in the U.S. are the Beauregard (the most widely grown cultivar), the jewel, and the garnet (also sometimes known as red yams). But while most Americans are comfortable with the two or three shades of sweet potato they’re familiar with, they might avoid some of the tastiest varieties for lack of familiarity.

Let this not-at-all-exhaustive guide act as a doorway into the vast and incredible world of Ipomoea batatas (that's science for "sweet potatoes").

What's the Difference Between Sweet Potatoes and Yams?

Though many grocers use the terms "yam" and "sweet potato" interchangeably, the two are far from the same. Unless you live in a tropical climate, or are cooking dishes that specifically call for them, you probably aren't encountering yams at all. Real yams are native to Asia and Africa, and have scaly brown skin surrounding very starchy white flesh. They’re not nearly as sweet as sweet potatoes and take best to boiling and slow braising.

On the bright side, this means you're highly unlikely to accidentally purchase a yam at your local supermarket. Instead, you'll find plenty of sweet potato varieties mislabeled as yams. That's thanks to early 20th-century Southern farmers, who began using "yam" to refer to the newer, orange-fleshed varieties of sweet potatoes they were cultivating, as a way to differentiate their product from the white-fleshed sweet potatoes Americans were already familiar with.

Common Varieties

It's not always easy to tell varieties of orange sweet potatoes apart. So to get a little more clarity about the differences between some of the most common orange tubers, I checked in with Keia Mastrianni, a North Carolina–based writer and oral historian. Keia is the Deputy Editor of Crop Stories, a food magazine telling the stories of farming in the agricultural South. The magazine's most recent issue was exclusively dedicated to sweet potatoes.

Keia explained that all three of the popular orange varieties I'd decided to include in this guide were designed first and foremost with production in mind. “They are your grocery store potatoes,” she says. “Flavor was not the primary goal for the production of these varieties.” That doesn’t mean that Beauregard, jewel, and garnet sweet potatoes don’t serve their purpose in all sorts of recipes, but compared to some other varieties, their flavors and textures are mild.

Beauregard

Color: Purplish-red skins, deep orange flesh Flavor: Sweet Texture: Slightly stringy, juicy when cooked Best uses: Candied yams, biscuits

This is the most common sweet potato variety in American grocery stores, and the one you'll find at pretty much every market. If you see a bin simply labeled "sweet potatoes" it's likely you're either buying Beauregards or jewels (we'll get to those in a moment). Beauregards have purplish-red skin and a deep orange interior. Their flesh is slightly stringier and more juicy than some other varieties when cooked, so they're good for mashing and incorporating into baked goods and desserts.

Try using this variety in our recipes for candied yams (or, more accurately, candied sweet potatoes), miso-scallion roasted sweet potatoes, and sweet potato biscuits. Beauregards will break down slightly when cooked, and when roasted, while they'll still hold their shape, they don't maintain the same chewy bite that other varieties do. These sweet potatoes don't boast the most complex flavor, but they make up for it with plenty of sweetness.

Jewel

Color: Light orange skins, orange flesh Flavor: Lightly sweet, earthy Texture: Moist, fluffy Best uses: Baking, casseroles

Jewels have light orange skin, and are less intensely sweet than Beauregards, but can be used in many of the same recipes. These orange-fleshed sweet potatoes pack a lot of moisture, and take well to boiling, baking, and making into casseroles. Though they can get watery, jewels and Beauregards are both excellent all-purpose sweet potatoes.

Garnet

Color: Dark orange-red skins, bright orange flesh Flavor: Sweet, fruity Texture: More watery Best uses: Mashed sweet potatoes, sweet potato pie

You can recognize a garnet sweet potato thanks to its dark orange-red skin, which conceals bright orange flesh. They're even more moist than jewels or Beauregards, which makes them great for baking projects; they're our ideal sweet potato for pie, mashed sweet potato casserole, and nice and simple mashed sweet potatoes. In addition to being sweet and flavorful, they retain their lovely orange hue even after baking.

Hannah

Color: Light brown skins, white flesh Flavor: Starchy Texture: Dense, firm, creamy Best uses: French fries, mashed potatoes

White-fleshed sweet potatoes like the Hannah were some of the first to be farmed and eaten in America. When cooked, these sweet potatoes have a slight flakiness akin to a regular potato. Hannahs are dense, firm, and creamy, and much less prone to becoming waterlogged than orange sweet potatoes. Their firmness and dense texture makes Hannah sweet potatoes ideal for roasting in chunks, turning into fries, or mashing as a side dish. Keep in mind that because these sweet potatoes are quite dense, they shouldn't be substituted in recipes that call for orange sweet potatoes, as the baking times and moisture levels won't line up.

Okinawa

Color: Off-white or dusty purple skins, vibrant purple flesh Flavor: Mildly earthy, sweet Texture: Extra dry, starchy Best uses: Roasted whole or mashed with butter

If you spend any time in Hawaii, you'll find these sweet potatoes incorporated into some of the most delicious potato salads around, dressed generously with my favorite condiment: mayonnaise. Okinawa sweet potatoes, also known by their Japanese name, beni-imo, have unremarkable off-white or dusty purple skins, but once you slice into them, you're greeted by a rich and vibrant purple flesh rarely seen in nature. Like the Hannah, Okinawa sweet potatoes are denser than orange varieties. While swapping these into recipes that call for orange sweet potatoes is a fun way to add a burst of color, their mild flavor and dense texture makes a one-for-one substitution tricky. I love to simply roast then mash these sweet potatoes with butter, but they can also be used to add some heartiness to winter stews and braises.

Satsuma-Imo

Color: Dark-purple skins, pale yellow flesh Flavor: Sweet, nutty Texture: Dense, starchy, smooth Best uses: Roasted in cubes

The Japanese satsuma-imo is my absolute favorite sweet potato. It features beautiful dark-purple skin and pale yellow flesh than darkens as it cooks. These sweet potatoes are much denser than most of the orange varieties, and starchier, too. Though I think of these as very sweet, their flavor is actually more subdued and subtle than other breeds. They have a slight nuttiness, and take well to steaming or roasting in cubes alongside other root vegetables. Because of their denseness, these sweet potatoes take longer than some other varieties to cook, but the wait is well worth it. When finished, they'll be creamy, smooth, and rich. Unlike orange sweet potatoes, you don't have to worry about satsuma-imo getting soggy or waterlogged as they cook.

(Source)

#food guide #vegan #vegetarian #reference

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desertdollranch · 6 years

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Make sweet potato pone with Addy

Addy is in the kitchen today, and she’s making something that smells absolutely delightful!

I’m helping her share the recipe for sweet potato pone from Addy’s Cookbook. If you read Addy’s stories, you’ll remember that a similar food, sweet potato pudding, is featured prominently in Addy’s Surprise. Her momma makes it for the Christmas eve dinner at church, and later on the two of them share it with a very special, very surprising guest.

Let’s take a look at recipes for both pudding and pone, talk about the historical recipe, and compare and contrast before we start cooking.

I really wanted to cook the sweet potato pudding, since I absolutely love recreating crafts and foods from the books, but....

well....

please take a look at the recipe that’s included in Addy’s sweet potato pudding kid, part of her Christmas collection. It’s historically accurate to her time period, and included a little mixing bowl, a wooden spoon, and a “spider” skillet. (I yoinked the photo from an eBay auction--it’s not mine).

“Peel and grate three sweet potatoes. Pour on them nearly a pint of cold water, add four large spoonfuls of brown sugar, one large spoonful of butter, season with ginger. Bake for about three hours.”

I have an electric oven and I have never baked anything for three hours. This recipe is obviously for a much older wood-powered oven. Also, I think modern palates are a little more accustomed to stronger flavors, and I can’t imagine how this could be very good without at least some salt and some more sugar. A spoonful of sugar per potato is... not much. You won’t taste the ginger (how much is in there is up to you). And I’m not sure how it’s a pudding without a starch or some other sort of binding ingredient.

So I was happy to find the recipe for sweet potato pone in Addy’s Cookbook. Pone is similar to pudding, but is not quite the same thing as pudding; pone is meant to be more firm, and is usually thickened with eggs rather than starch. But as in a lot of traditional cooking, there aren’t a lot of strict rules.

It’s also got a much longer list of ingredients than the pudding recipe, and doesn’t have to be baked for three hours. The seasonings bring out the taste of the sweet potatoes without being too overpowering, which ginger can be if the cook is too generous with it.

Best of all, it’s a very easy recipe, and makes quite a lot of pone.

Ingredients:

1-pound sweet potato (sometimes sold in the US as garnet yams--they have a dark reddish skin, not a tan skin)

Butter to grease baking pan

¼ cup butter

⅓ cup brown sugar

⅓ cup maple syrup

⅓ cup milk

2 eggs

½ teaspoon allspice

½ teaspoon cinnamon

¼ teaspoon cloves

¼ teaspoon ginger

½ cup chopped nuts (optional)

Directions:

Wash the potato and prick it with a fork. Either bake it in a 350° oven for an hour, or boil it for 45 minutes until it’s soft and easily pierced by a fork. Let it cool.

If using the oven, leave it at 350°. Grease the baking pan with butter.

Peel the skin from the potato. Cut it into 4 pieces and put them in the mixing bowl. Throw the skin away or compost it.

Mash the sweet potato until it is smooth. You should have about 1 cup of sweet potato.

Melt the ¼ cup of butter in the saucepan over low heat. Then stir the butter into the mashed potato.

Add the brown sugar, maple syrup, and milk to the potato mixture. Beat until smooth.

Crack the eggs into the small bowl. Beat them with a fork until well mixed. Then stir them into the potato mixture.

Stir in the allspice, cinnamon, cloves, and ginger. Then add the chopped nuts, if you’re using them.

Spoon the sweet potato pone into the baking pan and bake for 1 hour. It is done when a knife inserted into the pone comes out clean.

Mine turned out perfectly. Soft, sweet, and perfectly spiced. (I omitted the nuts because I can’t eat them, but it’s wonderful without.)

So good, in fact, that it ought to be shared with friends.

#american girl #addy walker #addy's cookbook #tutorial #recipe #food #sweet potato pone #sweet potato pudding #addy's surprise #food pictures #recipes

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portlandiapielady · 4 years

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Sweet Potato Pie & Praline Topping! The story how I came upon this recipe is in the blog post, involving a 1-800#, a security guard, and a very dedicated friend (before cell phones & internet was snail slow 🐌 ). Red garnet yams 🍠 will produce the most beautiful autumn orange! . . . Link to recipe is in bio! . . #sweetpotato #sweetpotatopie #pralines #pecans #thanksgiving #glutenfree #pieblog #pierevival #FoodBlogger #FoodBlog #Foodstagram #InstagramBlog #FoodIsLife #FoodBlogFeed #InstaFood #thekitchn #buzzfeed #foodgawker #food #foodie #foodporn #yum #pdxfoodies #pdxfoodie #portlandfoodie #pieinfluencer #pie #bhgfood #bobsredmill #kitchenaid https://www.instagram.com/p/CHgNJwTF73I/?igshid=1ogu1e8ffq19z

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viralrecipe · 4 years

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Just Pinned to Recipes: Candied Yams , https://ift.tt/2XuSfrp Candied yams, garnet sweet potatoes, glaze... , #recipes , #cooking , #foods , #viralrecipe , #Candied #Yams https://ift.tt/3bd8SM0

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jenroses · 7 years

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Turkey Day Menu 2017: GF and allergy friendly

From http://jenrose.com/turkey-day-menu-2017-gf-and-allergy-friendly/

Courtesy of my sister, who is willing to adapt menus for other allergy issues. Comment here if your needs are different.

First off, we have multiple allergies and food issues. In short:

Me; Militantly gluten free and no strawberries or sulfites due to allergies. Also allergic to crustaceans (lobster, crab, possibly shrimp?), peanuts, hazelnuts, lima beans, oats, banana, and weird issues around standard commercial dairy and eggs, but I do fine with certain local products on eggs and dairy. I also randomly have issues with tomatoes, garlic, onions, some veggies, peppers, but there are meds I can take that help reduce inflammation to tolerate those. Some forms of garlic are better than others. I avoid most soy, refined sugar and mold-type cheeses due to inflammation issues.

My eldest: Allergic to soy, egg, dairy, peanuts and wheat.

My middle: No citric acid or citrates, reacts to wheat in weird ways, same for natamycin

Hubby has texture/taste issues (goes beyond dislike, not an allergy) with visible egg, set gelatin, and most cheese (except pizza.)

Youngest is Intensely picky.

A turkey dinner is actually one of the easiest meals to adapt.

So, within those parameters, here is our menu, according to Sis, with bullet commentary by me.

Turkey: 20 lb Shelton free-range, brined with herbs and spices, salt water, and apple juice or cider with no added citric acid

I don’t usually brine turkeys, but I trust Sis. Dad uses wine on the turkey, I cook at high heat and don’t touch it or baste it or brine it, but I might slip some kind of fat under the skin.

Stuffing: Costco gluten free bread cubes, better than bouillon based broth, herbs and spices, soy/dairy/egg/gluten free sausage, chopped apples & walnuts

I haven’t looked at Costcco’s gluten free bread cubes, but it’s really hard to get bread that everyone can have. Happy Campers is probably the best bet. Elegant Elephant has a sourdough loaf that can also be converted to cubes easily. Middle kiddo and I can both do Franz gluten free. Eldest and I can both do BFree. Bread is very regional, don’t be afraid to investigate. Other good substitutions include riced cauliflower, quinoa, and brown rice. Just substitute those for the bread in your favorite stuffing recipe, and be prepared to either cook the grains in broth and/or adjust the liquid content down.

Sausage: standard breakfast sausage is our usual–use whatever standard breakfast sausages you can tolerate. We use sausage-shaped ones, but loose sausage can also be used. Nuts are optional, sub sunflower seeds if you want the texture but can’t do tree nuts, or omit.

Apples work for us, cranberries and raisins are other options we’ve used in the past.

Better that Bouillon is something we also call “Chicken squishy” (or “beef squishy”) and is well tolerated by all of us. We use the organic low sodium version from Costco. Vegan options exist. Turkey is probably the ideal for this meal.

Potatoes: potatoes, olive oil, salt

I mean, you can do almost anything with potatoes, ranging from just swipe a little oil on the skins and bake, to peel (or not) and boil and mash. Contrary to popular belief, mashed potatoes are fine without milk and butter, especially if they’re going to be buttered later and doused with gravy. Sub chicken broth or veg broth for flavor and texture if you want creamier potatoes, and Earth Balance for butter if you really want them “buttery”.

Pro flavor tip: While I love a peppery olive oil, if you get the “Extra light Napoleon” it tastes very buttery, a la melted butter.

Sweet potatoes*: plain, roasted whole

*actually Garnet or Jewel Yams (which are sweet potatoes, but very orange.)

The neat thing is that sweet potatoes take zero work. Stick them in the oven at whatever temp and roast until squishy.

Once roasted, the skins slip off and they can be sliced or mashed and amended as people like after. One of my favorites involves mashed sweet potatoes with coconut milk, coconut sugar, and spices like ginger and cinnamon. For dairy-and-citrate having people, slice the cooked sweet potatoes and layer with butter, maple syrup, orange and/or lemon zest, orange and/or lemon juice, ginger, nutmeg and paprika.

If you must have them with marshmallows, see my marshmallow recipe. Make the marshmallows with vanilla, not peppermint.

One year we made purple yams, garnet yams, and Japanese sweet potatoes, and mashed them separately and let people pipe them onto their own plates.

This was more work than it was worth given how picky my children are, but a lot of fun for those who both like sweet potatoes and like playing with their food.

Gravy: tapioca or rice flour, better than bouillon based broth, herbs and spices, assorted drippings and giblets

Most of the liquid should come from the turkey, plus the cooking water from any boiled potatoes if you have it, which can be boosted with Better than Bouillon if needed.

Holler if you want to know how we do gravy.

Cranberry sauce: cranberries, sugar and/or honey

I’m lobbying for maple syrup.

Homemade cranberry sauce is the absolute easiest thing. Put cranberries and sweetener in a small pan on the stove. Simmer for 10 minutes. Adjust flavor with more sweet, spices as desired. It really is that easy. It goes from whole berries to sauce sort of all-of-a-sudden. Cook for a minute or two longer to thicken.

Not middle-child safe as cranberries are inherently high in citric acid.

You can make a similar sauce with frozen blueberries.

Applesauce can fill a similar ecological niche on the dinner plate for those who can’t have citric acid.

Green beans: fresh green beans, garlic, mushrooms (I’m hoping for chanterelles), olive oil, salt

Probably using some sort of frozen garlic as I react less badly to frozen garlic than to fresh or dried.

If you can find a safe cream of mushroom soup, use that if you want a more casserole-y thing

Pacific Foods has a yes-dairy-no-gluten condensed cream of mushroom soup.

Adding coconut milk (full fat) to the above would give a similar effect.

This will taste outstanding even if it’s not creamy.

If dairy isn’t a problem, use butter

Add a little wine if you can tolerate it

And the best mushrooms you can get.

Brussels sprouts: Brussels sprouts, uncured bacon

*side-eyes hard*

I hate Brussels sprouts.

But they’re hypoallergenic

I guess

Raw sauerkraut

Plain, lactofermented sauerkraut is delightful and will help with digestion. It also adds a bright acid note to a heavy meal

We buy it. Sonoma Brinery is fantastic, but Trader Joe’s also has a very good version.

Oregon Brineworks Ginger Roots would be fantastic and pretty alongside a turkey dinner.

Vanilla ice cream

Sparkling cider

We watch for added citric acid but lots of brands are fine

Wine

“Well Red” from Trader Joe’s is no-sulfites-detected and passably drinkable

“Our Daily Red” is a cooking wine that is no sulfites detected but kind of awful tasting

If you can find Orleans Hill Zinfandel, it may be the best NSD wine I’ve ever had.

Gluten free pies:

We buy gluten free crusts that everyone can eat. IDK the brand

Where you can’t buy safe crusts, chop sunflower seeds or whatever nuts can be tolerated very fine (not paste) and toast them with a safe butter substitute and press them into the pan a-la crumb crust.

If they’re not staying up, just line the bottom like a cheesecake

Or do a straight up custard

It is possible to substitute gluten free flour for wheat flour 1;1 and palm oil, coconut oil or Earth Balance (we do the soy-free) for the fat, and then follow almost any pie crust recipe. Or google “gluten free pie crust” if you want. We just buy crusts, it’s easier and the texture is more consistently what we want.

Pumpkin (eggs, pumpkin, brown sugar, vanilla, spices)

Note that this is a dairy-free recipe.

It’s basically just exactly the recipe on the Libby’s label but substituting eggs for the dairy

It’s a lot of eggs

It tastes better that way

and sets up VERY well.

Not safe for my eldest

Egg-free pumpkin (tapioca starch, pumpkin, brown sugar, vanilla, spices)

Note that this is corn-free, vegan, soy, egg, dairy and gluten free.

I would use coconut sugar

Apple (apples, brown sugar, spices, rum)

When I make apple pie, I mix the rum (or whiskey, but that’s not necessarily gluten free) with butter, sugar and a little starch to make a “hard sauce” that gets mixed in with the apples

People have gotten tipsy off of my apple pies

We have used booze to stop the apples from browning (it may not work but people think the browning is booze)

(they’re probably right.)

If citric acid is an issue, don’t use lemon in your pie

If it’s not, definitely use lemon in your pie.

Cherry (cherries, tapioca starch, sugar, almond extract)

Use almond flour for the crust if you want to really punch up the cherry almond goodness.

#Food #Life #Recipes

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woundgrey39-blog · 5 years

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How to Make Sweet Potato Toast

We’re diving in to How to Make Sweet Potato Toast today because they are our new favorite breakfast, snack, or lunch and can guess they’ll be yours too! Sweet potato toasts are easy to make, nutrient-dense, and there are so many options to shake up your toast topping game. Sweet potato toast is a great fiber-rich, gluten-free, Whole30 approved, and vegan healthy toast replacement! PLUS, they are super easy to make!

How to Make Sweet Potato Toast

Making sweet potato toast is about to become your new favorite breakfast, snack, lunch, or hey, even dinner! These Pinterest-worthy lower carb “toasts” have been making the rounds lately. What is sweet potato toast? Well basically they are cooked slices of sweet potato that are a great nutrient-dense alternative to regular toasted bread that can hold a hefty portion of toppings. Did we mention they are also delicious? Today we’re diving into all the details on How to Make Sweet Potato Toasts for our ongoing How to Wednesday series and sharing our favorite topping choices as well!

What kind of sweet potatoes are best?

Look for large round sweet potatoes! These work best because you can get good slices out of them. Curved ones, or oddly shaped ones, aren’t great for toast because you’ll waste more of the sweet potato when you’re slicing them up!

What are the different kinds of sweet potatoes?

Well this isn’t the most straightforward question! These day the grocery stores can sell a few different types of sweet potatoes and sometimes they are labeled yams (but apparently they’re not actually yams?). For this purpose the best type of sweet potato is usually labeled as a Garnet Yam, but a Beauregard or a Jewell Sweet Potato will work best too.

Garnet Yams are actually sweet potatoes and they are the best choice for sweet potato toast.

Japanese Sweet Potatoes and Hannah Sweet Potatoes: These two look different on the outside, with the Japanese having a purple skin and the Hannah having a tan skin but they are both similar on the inside with starchier yellow flesh. We don’t recommend these for sweet potato toast.

Purple Sweet Potato: This has a very starchy firm purple potato. While delicious, we also don’t recommend this type for sweet potato toast.

How do you easily cut up sweet potatoes

There are two options for slicing up the sweet potatoes. You can either use a mandolin, though it will need to be a good quality one with a sharp blade. Or use a sharp knife! If you are a little unsteady with your knife skills, slice of a piece of the sweet potato so you can rest it on that fast surface for safer cutting.

Do you peel sweet potatoes?

Peel the sweet potato if desired! The skin is edible, but can be rough and fibrous, so if you are concerned with texture you can peel the skin off. The most important thing is to aim to make them all the same size. For sweet potato toast, we find it’s easier to leave the skin on because it helps the sweet potato keep it’s shape.

Why we aren’t making sweet potato toast in the toaster

We know this method is out there–but we don’t recommend it. It takes too long to cook the sweet potato in the toaster (unless you are using a powerful toaster oven) so we recommend using the oven bake method first, and then to reheat you can use a toaster to warm it up and get it slightly crispy.

There really are endless options for topping the sweet potato toast. You can go with savory or sweet, or even make a DIY sweet potato bar and let your loved ones make their own!

Savory Ideas:

Cream Cheese, Lox, Red Onion, Tomato slices, and Capers: Kite Hill is a great dairy-free alternative for cream cheese.

Tuna Melt or Chicken Salad Melt: Place your favorite tuna salad or chicken salad on your sweet potato toast, top with slices of tomato and cheese, then place under the broiler, for about 1 minute, until cheese is melted!

Loaded Avocado Toast: In the LCK cookbook, there is a killer avocado toast that recipe that can be used here! You can use that topping, or make a quick smashed avocado topping: Smash your avocado, sprinkle some salt, red pepper flakes, garlic granules and squeeze of lime juice! Then top with crispy chickpeas, everything bagel seasoning, and some sriracha!

Sweet Ideas:

Nut Butter, Banana, and Cacao Nibs: You can use any type of nut butter or sunflower seed butter here and add in fresh banana and cacao nibs for crunch or regular chocolate chips. Sprinkle with some chia seed or flax seed for some extra fiber.

Nutella with Berries and Shredded Coconut: We have a homemade Nutella recipe, but go ahead and buy store bought chocolate hazelnut spread if you need–there are a couple of different options out there. Top with berries of choices and shredded (or toasted) coconut for some crunch.

How to Reheat:

This recipe makes a large make ahead batch for the week. To reheat as needed either stick it in a toaster, a toaster oven until hot and edges are crispy. It’s best to top as needed (like regular toast) but you can prep one for lunch to reheat at work later and reheat like any other food, though the sweet potato won’t be crispy.

If you like this how to, check out these others:

Ingredients

2 large, uniform sweet potato or yam

1 tablespoon avocado oil, or spray

1 teaspoon salt

Directions

Preheat an oven to 425ºF and line a baking sheet with parchment paper.

Scrub and wash and dry the sweet potato clean.

Cut off the tips of the sweet potato.

Using a knife (or alternatively a mandolin) slice the sweet potato into 1/4" thick pieces. Discard the end pieces that have the most bit of skin.

Lay on parchment paper with room in between and either spray or brush avocado oil on both sides. Sprinkle with salt.

Bake for 5 minutes, then flip and back for an additional 5 minutes. The sweet potato should be fully cooked through, meaning you can easily stick a fork through it, but not overcooked that it would fall apart when you picked it up.

Either use immediately with toppings of choice, or cool completely before moving to an air tight container and storing in the fridge. Use within 3-5 days.

To re-heat as needed for topping either stick it in a toaster, a toaster oven until hot and edges are crispy.

Recipe Notes

See post for inspiration on how to top your sweet potato toasts.

If topping and reheating outside of the home a toaster oven or microwave will work.

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edgewaterfarmcsa · 5 years

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FALL CSA WEEK 6TH (posted one week late, big oops)

Pick List:

Spinach - Bok Choy - Lettuce - Cilantro - Potatoes - Sweet Potatoes -

Hakurai Turnip Greens - Onion - Green Tomatoes - Beets - Rutabaga - Cayenne

KITCHEN LIST:

Pizza Dough - Romesco - Stella’s Bulgarian Spread

First of all, a HUGE shout out to all you brave souls who came out last week to pick up your CSA shares during the coldest night of our entire lives (huge hyperbole here, but it’s nice to sound like a vegetable-share-hero every now and then, right?).

Second, MAJOR shout out to all of our dear friends and Jamaican co-workers who are on a plane right now heading home and reuniting with their families and sunshine and yams and curried goat. Roy, Strong, Ramone, Jasper, and Garnet keep our field crew afloat during the growing season. Because of their dedication to the farm we are able to be the best berry/tomato/carrot/potato/etc farmers that we can be. At this point, Roy- a 20 year Edgewater Farm veteran is the 5th member of my family and at times he is the glue that keeps us all together especially during our toughest times- strawberry season in particular when our sleep is little and our backs feel less then. He loves picking strawberries and somehow his good spirits during the 7 hour days of straight picking keep me motivated and my heart full. Strong, Jasper, and Garnet, have been working with us for maybe 5 years now. They are the most reliable folks I have ever come across- happy to show up to work no matter the weather. I like to joke with Jasper about getting off the farm and messing about the Upper Valley and he likes to remind me “i’m not a tourist I am here to work.” Finally, there is Ramone, the rookie of the year and a very welcomed addition to our Edgewater Crew. He keeps us laughing all day, every day. Hot damn, will I miss these guys.

TIPS - TRICKS - RECIPES

Green tomato salsa verde from nytimes

1 pound green tomatoes

2 to 3 hot peppers (more to taste)

Salt to taste

½ cup roughly chopped cilantro

¼ to ½ cup water, as needed (optional)

½ medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels

Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).

Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

Hakurai Turnip Greens: so delicious!! Eat fresh in a salad like you would arugula or braise lightly

Swede (Rutabaga) and spinach loaf by nigel slater

(The British call rutabagas swedes). Take a little care with this, blanching the roots first then weighing them down during baking so they squish firmly together. The loaf doesn’t need to be to be turned out to serve it. But should you wish to, then be sure to let it rest, weighted, for a good 30 minutes before flipping onto a serving dish.

Serves 4 as a main course, 6 as an accompaniment

Swede (rutabaga) 2 pounds

Turnips (though i bet celeriac would be great here!) ¼ pound

spinach 1 pound

mixed fresh herbs ¼ cup

eggs 3

egg yolk 1

creme fraiche 1.5 cups

Grated gruyere 1.5 cups

Line the base of the loaf tin with kitchen parchment.

Bring a large, deep pan of water to the boil. Peel the swede and turnip, then slice each thinly, about the thickness of a pound coin. Cook the slices in the boiling water for 7-8 minutes, until there is a hint of tenderness to them. Drain and set aside.

Wash the spinach thoroughly. Return the empty pan to the heat with a small amount of water in it, then add the spinach. Cover tightly with a lid and leave to cook for a couple of minutes, turning the spinach over once or twice with kitchen tongs. When the leaves are soft and bright green, drain and squeeze dry. Roughly chop the spinach and set aside.

Chop the herbs finely. Beat the eggs and egg yolk together in a mixing bowl, just enough to combine the whites and yolks, then stir in the creme fraiche and gruyere. Season generously. Heat the oven to 180C/gas mark 4.

To assemble, scatter a few of the chopped herbs in the base of the loaf tin. Place pieces of swede and turnip, neatly, in one layer then cover with some of the fresh herbs and a little of the creme fraiche mixture. Repeat, several times, layering the root vegetables, spinach and herbs with the creme fraiche mixture until everything is used up. Cover tightly with kitchen foil then place in a roasting tin. Place a board and a heavy weight on top of the loaf tin.

Pour hot water into the roasting tin, coming half way up the sides of the loaf tin then carefully place in the hot oven. Bake for an hour, then test with a metal skewer. It should glide effortlessly through the layers. If not, return to the oven and continue cooking for 20-30 minutes until ready.

swede (RUTABAGA), sweet potato & chia hash recipe adapted from Nigel Slater

A sweet hash of golden root vegetables and crunchy seeds topped off with a fried egg

Peel a little over 1 pound of swede (rutabaga) and cut it into small dice, about 1cm square. Then do the same with ¾ pounds of sweet potatoes. Warm 4 tbsp of olive oil in a heavy-based frying pan then add the swede and cook for 4 or 5 minutes. Add the sweet potato and continue cooking, stirring from time to time. After 20 to 25 minutes the roots should be tender and starting to crisp lightly. At minute 15 add the Roughly chopped onion. Fold 1 tbsp of chia seeds into the frying root vegetables.

Heat 3 tbsp of olive oil in a nonstick frying pan, break two eggs into the oil and fry them for a couple of minutes until they are as you like them. You know how you like your fried eggs.

Divide the swede and sweet potato between two hot plates then slide a fried egg on top of each. Serves 2.

The trick

Keep the frying temperature low enough that the roots get a chance to cook right through. Turn the heat up towards the end so the edges of the roots crisp appetisingly. Don’t start cooking the eggs until the root vegetables are well and truly ready.

The twist

Swap the swede for parsnip for a sweeter note. Use halved new potatoes instead of the sweet potato. At the end of the cooking time shake a little chilli sauce into the pan. As well as their long list of nutrients, chia seeds introduce a pleasing crunchiness to the dish and a nutty flavour. You could use sunflower seeds mixed with poppy and hemp seeds if you prefer.

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zhumeimv · 5 years

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7 MUST HAVE Classic Thanksgiving Side Dish Recipes Easy Thanksgiving Day Side Dishes

Date: 2019-11-13 16:35:23

[aoa id=’3′][dn_wp_yt_youtube_source type=”101″ id=”Xc3yLB2dURg”][/aoa]

Hey guys! Welcome to the channel Easy Food Recipes.

This video highlights 7 Thanksgiving Side Dishes!

All of my videos are edited by me (credit given to original content creators) using the editing programs Final Cut Pro and Adobe Photoshop. I create an intro, add title pages, change the background,…

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easyveganbreakfasts · 5 years

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Sweet Potato Casserole Boats (1 Pan!)

Friends, I may or may not have (low key) discovered the best way to eat sweet potatoes.

Halve

Bake

Mash a little

Top with dairy-free butter, cinnamon, and delicious things

Bake again

Devour

Yes, dreams do come true in the form of this sweet potato casserole remake.

Fair warning, if you make these for your friends, your friends will tell their friends about how great of a cook you are, and you will inevitably make more friends because of these potatoes. These are the potential consequences, should you choose to proceed.

If yes, let us show you how it’s done!

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Here’s the deal. This idea flew into my brain while driving.

I was thinking — per the usual — about food and thinking about how I love this Butternut Sweet Potato Pecan Casserole but how it admittedly takes too much effort for me on most days.

I wondered how I could remake that into a simple, minimal-effort dish without compromising on flavor. And BOOM, that’s when the idea came: Twice Baked Sweet Potatoes with all the fixin’s and good stuff made right on the baking sheet.

Spoiler alert: These are the type of good that makes your eyes roll back when you eat them. Like “don’t talk to me while I’m eating these potatoes” good. Not to mention, they require just 1 pan and 7 ingredients you probably have on hand right now!

It’s just as easy as it sounds.

Cut sweet potatoes or yams (we prefer organic garnet yams for best flavor and texture!) in half, lightly oil, and place cut-sides down on a baking sheet. Use a fork to poke holes in the skins. Bake for about 30 minutes or until tender to the touch.

Then comes the good stuff: the FIXINGS.

A little dairy-free butter for buttery flavor and ultra-tender potatoes

A generous dash of cinnamon

A spoonful of coconut sugar (or brown sugar)

Crushed raw pecans

A drizzle of maple syrup

Then back in the oven to make your dreams come true.

We hope you LOVE these potatoes! They’re:

Buttery Tender with crisp edges Naturally sweetened Subtly spiced Nutty Customizable & Incredibly delicious

These would make the perfect side dish this Thanksgiving and beyond. Personally, my favorite way to enjoy these is with a generous dollop of almond butter for a hearty snack or indulgent breakfast the next day. Major swoon!

More Sweet Potato Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Sweet Potato Casserole Boats

An EASY approach to sweet potato casserole made with 1 pan! Twice-baked, halved sweet potatoes cook FAST and are topped with cinnamon, coconut sugar, and pecans!

Author: Minimalist Baker

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings: 8 (Boats)

Category: Side

Cuisine: Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 2-3 Days

Ingredients

INGREDIENTS

4 medium-large sweet potatoes or yams (skin on, organic when possible // we prefer garnet yams)

1 Tbsp oil (avocado or other neutral oil with high smoke point)

TOPPING

2 Tbsp dairy-free butter, divided (we prefer Miyokos // or sub organic dairy butter as needed)

~3/4 tsp ground cinnamon, divided

2-3 Tbsp coconut sugar, divided (or sub brown sugar, but it will no longer be refined sugar-free)

1 cup raw pecans, roughly chopped or broken by hand, divided

2-3 Tbsp maple syrup, divided

1 cup mini marshmallows (optional)

Instructions

Preheat oven to 375 degrees F (190 C).

Slice sweet potatoes in half but leave the skin on. Rub both sides with oil and arrange cut-side down on a baking sheet lined with parchment paper (optional) for easier clean up.

Use a fork to poke holes in the back sides of the potatoes to let steam escape. Then bake for 25-35 minutes or until all potatoes have some give when you press the tops (time will vary depending on size of potatoes) — you want them very tender so they mash easily.

Once tender, remove from oven and let cool slightly (5 minutes). Then use a spatula to carefully flip over. Use a fork to lightly mash the insides of the sweet potatoes until they’re just slightly pressed down and the surface is flat (see photo/video).

Swipe the top of each potato with a little dairy-free (or dairy) butter. Then shake a light dusting of cinnamon on each potato, followed by ~1 tsp coconut sugar, 2 Tbsp pecans, and a drizzle of maple syrup (focusing the syrup on the pecans) over all the sweet potato halves.

NOTE: You could also add some mini marshmallows at this point if you’re feeling sassy (but it will no longer be refined sugar-free).

Return to oven for 8-10 minutes or until toppings appear slightly browned and toasty (watch pecans carefully so they don’t burn). They should smell amazing!

Remove from oven and serve immediately. These are amazing on their own, but would also pair well with almond (or other nut) butter, additional butter or maple syrup, or coconut whipped cream.

Best when fresh. Store cooled leftovers covered in the fridge up to 2-3 days. Not freezer friendly once topped. Reheat in a 350 degree F (176 C) oven until hot.

NOTE: You could also prep these up to the point of adding the toppings, then refrigerate the halved, partially cooked potatoes until ready to bake. Just bake longer — about 10-15 minutes — as they will be cold. Watch pecans to ensure they don’t burn.

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Notes

*Nutrition information is a rough estimate calculated with the lesser amounts of coconut sugar and maple syrup.

Nutrition Per Serving (1 of 8 servings)

Calories: 213

Fat: 14g

Saturated fat: 3.1g

Polyunsaturated fat: 3.18g

Monounsaturated fat: 6.76g

Sodium: 53mg

Potassium: 286mg

Carbohydrates: 21.5g

Fiber: 3.4g

Sugar: 9.2g

Protein: 2.3g

Vitamin A: 9250IU

Vitamin C: 2.5mg

Calcium: 40mg

Iron: 0.7mg

from http://easyveganrecipes.info/sweet-potato-casserole-boats-1-pan/

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vegancookbooks0 · 5 years