Sweet Potatoes

Brussel Sprouts, Sweet Potatoes and Eggs with Pomegranate Molasses

Can you believe I STILL have sweet potatoes from my garden?! Whether it really was a good harvest or just the fact that I took 8 weeks off from cooking during my campaign, I am not sure.  But here is what part of the harvest looked like.

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We got some nice brussels sprouts this week, so I decided to make a roasted veggie and egg dish inspired by Ree Drummand’s Beautiful Brussels Sprouts.

Roasted vegetables with olive oil fried eggs is probably the favorite comfort food in our house. Adding the pomegranate molasses and chili powder added some new and interesting flavors. I ended up liking it more and more with each bite. Don’t go too heavy on the pomegranate molasses, all it needs is a drizzling. And then….happiness in our mouths and bellies!

Brussel Sprouts, Sweet Potatoes and Eggs with Pomegranate Molasses 

inspired by Ree Drummand’s Beautiful Brussels Sprouts

2 sweet potatoes, peeled and diced (from the garden)

2 1/2 pounds Brussels sprouts, halved

4- 6 Tbsp olive oil, separated

Chili powder

pinch Kosher salt

pinch freshly ground black pepper

8 eggs (from Farmer Kim)

Pomegranate molasses

Directions

Preheat the oven to 375F.

Divide the sweet potatoes and Brussels sprouts between 2 baking sheets.

Drizzle 2 – 3 Tbsp olive oil on the vegetables, sprinkle with chili powder (heavier if you want more kick, lighter if you want just a touch of heat), salt and pepper. Toss to thoroughly coat the vegetables. Place in the oven a roast for 15 minutes.  Stir the vegetables and roast for another 15 – 20 minutes.

In the last few minutes that the vegetables are roasting, heat 2 Tbsp olive oil in a large skillet (I prefer cast iron) over medium-high heat.  Fry the eggs, spooning oil over the yolk for a few minutes til cooked to your preference. You will likely need to fry the eggs in batches.

Divide the vegetables among 4 plates and top each with 2 eggs. Drizzle the pomegranate molasses over the top. Serve immediately and enjoy!

Serves 4.

Categories: Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | Leave a comment

Persian Sweet Potato Stew

It feels so good to be cooking again. Making dinners and baking breads really does serve to center me. Especially when I get to use foods I grew. Even though I am planning and preparing my garden for this season, I still have lots of sweet potatoes that I harvested in the fall.

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This stew was fabulous. It was very reminiscent of Qormeh Sabzi, yet different. And it was and easy. And best of all, unusual for Persian dishes, it is ready an hour after you start chopping the onion.

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It is a flexible dish; as we were eating it, we though of various other possible additions: green beans, kidney beans, other greens, etc. It is only limited by your creativity.IMG_5841

Persian Sweet Potato Stew

inspired by Yotam Ottolenghi’s Iranian Vegetable Stew with Dried Lime

1 Tbsp grape seed oil
1 large onion, peeled and finely diced
½ tsp ground turmeric
1½ tsp cumin seeds
1 tbsp tomato paste
1 Tbsp dried fenugreek
1 Tbsp dried dill
1 1/2 lbs waxy potatoes, peeled and chopped into 1 1/2″ chunks
1 1/2 lbs sweet potato peeled and chopped into 1 1/2″ chunks (from the garden)
3 dried limes, pierced 2-3 times
1 whole anaheim chilli, slit on one side from stem to tip
Salt
5 medium tomatoes, quartered – or 6 canned tomatoes, crushed
5 oz spinach leaves

Directions

Heat the oven to 350F. Put a large dutch oven on medium heat and sauté the butter, onion, turmeric and cumin for 10 minutes.

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Add the tomato paste and cook, stirring, for two minutes.

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To the pot, add the fenugreek, dill, potatoes, squash, limes, chili, tomatoes, a teaspoon and a half of salt and 4 cups of water.

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Bring to a boil, turn down the heat and boil gently for 15 minutes, until the potatoes are semi-cooked.

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Stir in the spinach, crushing the limes gently as you do so, to release some of the juices inside.

Transfer to a large roasting tray and bake, uncovered, for 20 minutes, until the sauce has thickened a little and the vegetables are soft.

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Remove from the oven and let sit for five minutes, remove the limes, serve with rice and enjoy!

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Serves 6 – 8

Categories: Kosher, Main Dish, Persian, Recipe, Spinach, Sweet Potatoes, Vegetarian | Tags: | Leave a comment

Quinoa with Roasted Sweet Potatoes, Kale & Feta

I still have PLENTY of sweet potatoes from our garden, about 1/2 a milk crate left (somehow I still have the crates we used to use when I grew up in NY in the 60’s and we still got milk deliveries). The crates are perfect for storing the sweet potatoes.

Our last CSA box included red russian kale. Combined with the sweet potatoes, quinoa and some feta – we had a great dinner! Healthy and light, yet really satisfying!

Quinoa with Roasted Sweet Potatoes, Kale & Feta

slightly adapted from Ann Watson Carl on Delish.com

3 sweet potatoes, peeled and cubed (from the garden)

5 tbsp. extra-virgin olive oil, divided

kosher salt

Black pepper

1 c. dried red quinoa

1/2 bunch kale, thinly sliced (about 4 cups)(locally grown)

1 tbsp. pear balsamic vinegar (you can use regular balsamic, but the pear balsamic added a nice sweetness)

1/2 c. Feta, crumbled

DIRECTIONS

Preheat oven to 425 degrees F and cover a baking sheet with aluminum foil.

Place the sweet potatoes in a bowl and toss with 2 Tbsp olive oil, salt and pepper.

Arrange sweet potatoes in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes, stirring after 15 minutes.

Meanwhile, combine quinoa and 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes more. Let cool slightly.

In a large bowl, combine quinoa, sweet potatoes, and kale. In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper.

Stir in the feta just before serving. Enjoy!

Serves 4

 

 

Categories: Kale, Recipe, Sweet Potatoes, Vegetarian | Leave a comment

Sweet Potato, Black Bean & Spinach Empanadas

I had spent days and days baking cookies and cakes for Hanukkah. I thought I was finally finished baking.  I went through 10 lbs of flour in just a few days! I put away my baking mat and pushed the standing mixer back into the corner. I was done.

And the next day…I decided to make empanadas for dinner. Out came the mixer. Out came the mat. Out came the flour…and the butter…and…

sweet potatoes from my garden and spinach from the CSA! Yes, vegetarian empanadas.

The filling was delicious, just the right amount of smokiness from the adobo sauce.  Thank goodness the recipe made extra – we munched on the filling by itself as the empanadas baked.

The pastry was one of the best I have ever made. It was super buttery and flaky.

I served it with some home-made guacamole, chipotle salsa and mild salsa.

Smoky Sweet Potato, Black Bean, and Spinach Empanadas

from Smells Like Browniescrust from Epicurious
makes 7-8

Crust:
2¼ cups flour
1½ tsp. salt
½ cup unsalted butter, cubed
1 egg
⅓ cup ice water
1 tbsp. white vinegar

Filling:
1 tbsp. olive oil
½ cup finely diced shallot
2 large cloves garlic
1 tsp. cumin
1 tsp. coriander
2 tsp. adobo sauce
½ tsp. salt
2 packed cups chopped baby spinach
1 15oz. can black beans, drained and rinsed
1½ cups sweet potato mash (from about 1 large sweet potato, microwaved for 7-8 minutes) (from the garden)
egg wash
guacamole, sour cream, and/or salsa, for serving

Directions

Whisk together the flour and salt for the crust. Cut in the cold butter using a pastry cutter, working until the butter is about the size of peas and well mixed with the flour.

In a separate bowl, whisk the egg. Stir in the ice water and vinegar.

Gently mix the liquid with the flour, using a fork in a fluffing motion. When all of the liquid has been mixed in and the dough is in large clumps, turn it out onto a clean work surface. Knead 5–6 times, or until all of the shaggy bits of flour have been absorbed into the dough. Shape the dough into a 1″ thick rectangle and wrap tightly with plastic wrap. Chill at least 1 hour.

In a large skillet over medium heat, heat the oil. Add the shallot and cook for 2 minutes, stirring regularly. Add the garlic and continue to cook until the shallot is translucent and barely beginning to brown. Stir in the cumin, coriander, adobo, and salt.

Stir in the spinach and let it wilt for 1 minute. Add the black beans and sweet potato mash and stir until all of the ingredients are thoroughly mixed together. Remove the filling from the heat and let it cool while rolling out the crust dough.

Heat the oven to 400°.

Remove the dough from the fridge and place it on a floured work surface. Roll it out to about ¼″ thickness. Use a 6″ round cutter or trace a bowl to cut 6″ circles. Re-roll the dough as needed to incorporate the scraps. Aim for 7–8 dough circles.

Transfer the crust rounds to a lined baking sheet. Brush the edges with egg wash.
Drop about ⅓ cup of the filling in the center of each circle. There may be a little filling left over, but do not give in to the temptation to over-fill the empanadas, or they will be unable to close.

Fold the dough circle in half over the filling to form a filled semicircle. Press the edges together with a fork and prick the top of each empanada 3 times to create vents.

Brush the tops of the empanadas thoroughly with egg wash.

Bake for 25–30 minutes, or until the crust is golden brown and baked through. Allow to cool 5 minutes before serving.

Serve with guacamole, sour cream, or garlicky salsa for dipping. Enjoy!

Makes 7 – 8 empanadas, serves 6 – 8.

Categories: Kosher, Main Dish, Recipe, Spinach, Sweet Potatoes, Vegetarian | Leave a comment

Sweet Potato Kugel

We had a bountiful sweet potato harvest this year.  Not only are they plentiful, they are huge! So I guess you will be seeing a bunch of sweet potato posts this fall and winter.

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To start off with, I made a sweet potato kugel for Rosh Hashanah.

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I loved the flavor, but the cayenne pepper was a bit much for my 7 year old, so you can, and probably should, omit that if you make this for children. But the cayenne really did give it a nice kick!

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The kugel called for 2 pounds of sweet potatoes.  Here they are.  As you can see, this didn’t even make a dent in my supply, and we will be eating the kugel for days. Man, the sweet potatoes really are going to last through the winter.

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Sweet Potato Kugel

slightly adapted from Jewish Food: The World at Table by Matthew Goodman

6 Tbsp canola oil

3 large onions, halved lengthwise then thinly sliced

2 pounds sweet potatoes, peeled (from the garden)

1 pound russet potatoes, peeled (from the garden)

3 eggs, lightly beaten (from Farmer Kim)

2 Tbsp honey

3/4 cup matzoh meal

1/2 tsp cayenne pepper (optional)

1/2 tsp ground cumin

2 tsp salt

Directions

Heat 3 Tbsp of the oil in a large skillet over medium-low heat.  Add the onions and cook, stirring often, until soft and lightly colored. Remove from the heat and set aside.

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Preheat the oven to 400F.  Lightly grease a 9×13 baking dish.

Grate the sweet potatoes and russet potatoes. Place in a large bowl.

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Add the rest of the oil, the onions, eggs, honey, matzoh meal, cayenne, cumin and salt. Stir to combine.

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Pour the mixture into the prepared dish and smooth the top. Bake until the kugel is well browned on top, about an hour.  Cool for 10 minutes to make it easier to cut. Serve warm.

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Enjoy!

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Serves 8 – 12

Categories: Jewish Holiday, Kosher, Recipe, Rosh Hashanah/Yom Kippur, Sweet Potatoes, Vegetarian | Tags: | 2 Comments

Roasted Jerusalem Artichokes, Sweet Potatoes, Brussels Sprouts and Broccoli

The Jerusalem artichokes from my garden met some friends…

They decided to all be roasted together,

And then bake together with some eggs in order to provide us with a delicious meal.

We love roasted Jerusalem artichokes and other vegetables. It is such a versatile method of cooking them, there are so many ways to use roasted vegetables:

The key to roasting vegetables is to cook vegetables with similar cooking times together.  So here we grouped the root vegetables and the cole crops on separate baking sheets. THe other key is to only have a single layer of vegetables, don’t overload the baking sheets.

Roasted Jerusalem Artichokes, Sweet Potatoes, Brussels Sprouts and Broccoli

1 lb Jerusalem artichokes, well scrubbed (from the garden)

2 large sweet potatoes (I used 1 purple and 1 orange sweet potato)

1 lb Brussels sprouts

1 large head of broccoli

2 Tbsp olive oil

Kosher salt and freshly ground black pepper

6 eggs (from Farmer Kim)

Directions

Heat the oven to 425F.

Chop the Jerusalem artichokes and sweet potatoes into 1/2 – 3/4 inch pieces. Toss with 1 Tbsp oil, salt and pepper.

Spread on a baking sheet in a single layer and cook until the outside is crisp and the inside is tender, tossing every 15 minutes (about 45 minutes).

Meanwhile, trim and halve the Brussels sprouts and cut the broccoli into small heads and cut the stem into 3/4 inch pieces.

Spread in a single layer on a baking sheet. Add to the oven and cook until crisp and cooked through, also in 15 minute intervals (about 30 minutes).

Reduce the oven to 350F.

Mix all the roasted vegetables in a large casserole dish.

Make 6 slight indentations in the vegetables and crack an egg into each indent.

Bake until the eggs are cooked through, time for this will vary between 7 minutes and 30 minutes, so you have to keep a watch on them.  Serve and enjoy!

Serves 4 – 6.

 

Categories: Broccoli, Jerusalem Artichokes, Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | 1 Comment

Kale and Sweet Potato Taco Salad – Vegetarian

Finally, a kale salad that is definitely worth writing home about! I will be honest, I had low expectations of this, but it was great, really fun and enjoyable to eat. IMG_2456

I think there were 2 key points, how well massaged the kale was and the crunch of the tortilla chips.IMG_2452

The big surprise was how well the avocado and sweet potato went together.

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Kale and Sweet Potato Taco Salad

Very slightly adapted from Betsy Life’s Vegetarian Kale Taco Salad

3 tablespoons taco seasoning

1 medium sweet potato, peeled and diced (from my neighbor)

3 tablespoons olive oil, divided

½ of a 14oz can of black beans, drained and rinsed

1 head of kale, stems removed and torn into small pieces

2 tablespoons green onions, finely chopped

1 avocado, diced

¼ cup shredded cheddar or Mexican cheese mix

Crumbled tortilla chips

Salsa, optional

Directions

Preheat oven to 375 degrees.

Toss sweet potato with 1 tablespoon of taco seasoning and 1 tablespoon olive oil. Spread on a baking sheet in an even layer and bake for 25-35 minutes, stirring occasionally until softened.

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Meanwhile, in a large bowl, toss kale with remaining olive oil and taco seasoning. Massage for 3-5 minutes until kale begins to soften.

Toss black beans and onions with seasoned massaged kale.IMG_2452

Mix with avocado warm sweet potato, shredded cheese.IMG_2454

Serve with tortilla chips and salsa.  Enjoy!

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Categories: Kale, Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | 1 Comment

Turkey Soup

After the heavy Thanksgiving meal, I find a really just want a soup for dinner the next day.  And, luckily, Thanksgiving dinner leaves me with the makings for a great turkey stock to use as a base for the soup.  Right after dinner, I ripped apart the carcass, put it on a tray and roasted it some more.  This would gives a deepness to the flavor of the stock.

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So, to my local turkey carcass I added some local green beans and the sweet potato grown by a neighbor. Add some dill, a leek and ditalini and you have a hearty, satisfying turkey soup.

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A great way to top an afternoon spent enjoying some unseasonably warm weather (and not spent indoors shopping). We took advantage of our State Parks waiving their entrance fees on Black Friday to take a nice hike at Killens Pond State Park.

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Turkey Soup

Inspired by Day-After Turkey Soup from Food Network Magazine and Roasted Turkey Stock by Julia Moskin

For the Stock

Turkey carcass, broken into pieces (locally raised)

2 large onions, quartered (no need to peel)

3 medium carrots, peeled and cut into chunks

4 large celery ribs, cut into chunks

2 cups white wine

2 large garlic cloves, peeled and smashed

leaves from a bunch of dried thyme (form the garden)

2 bay leaves

1 teaspoon black peppercorns

Kosher salt

For the Soup

8 cups of turkey stock

2 cups diced leftover turkey

1 leek, white part sliced

1/2 pound green beans, trimmed and broken into 1 inch pieces (locally grown)

1 large sweet potato, diced into 1/2″ pieces (locally grown)

1 Tbsp dried dill

1 cup ditalini

Salt & Freshly ground black pepper to taste

Hearty or crusty bread for serving (I used sourdough challah)

Directions

For the Stock – Heat the oven to 450F.

Arrange the carcass pieces on a baking tray and roast for 20-25 minutes, until well-browned. Transfer it to a large stockpot and add the rest of the ingredients. Heat over medium heat until the wine becomes quite fragrant, about 5 minutes.

Add 6 quarts of water and heat over medium-high heat just until it comes to a boil. Immediately reduce the heat to low and skim the foam off the top.  Simmer for 3 hours.  Add 1 tsp salt or more to taste.

Strain 2 quarts through a large sieve into the pot for the soup.  Strain the rest into containers for  refrigeration or freezing for later use.  Refrigerate the pot, covered, until ready to make the soup.

For the Soup

Add the leeks and reheat the stock over medium heat. Add the turkey meat, green beans, sweet potato and dill to the pot and cook for 15 – 20 minutes. Taste and adjust the seasoning.

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Add the pasta and cook until the pasta and potatoes are tender, about 10 minutes.

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Serve with bread and enjoy!

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Serves 4.

Categories: Green Beans, Kosher, Leeks, Recipe, Soup, Sweet Potatoes | Tags: | 3 Comments

Sweet Potato Waffles with Marshmallows

I did not grow sweet potatoes this year, but a nearby house did and had so many extras they sold them alongside the road.  I bought a few and am putting them to good use.  First up – Food Network’s sweet potato waffles with marshmallows.

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I have to admit that I had a little trouble with the broiler.  When I first checked them, the marshmallows had not browned at all, but then I went about 10 seconds too long and over-browned some.

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No worries though, they tasted delicious!! I think I know what I am making for Lauren for her Christmas morning treat.

Sweet Potato Waffles with Marshmallows

from Food Network

1 medium sweet potato (locally grown)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
3/4 cup buttermilk
1/3 cup vegetable oil, plus more for brushing waffle iron
3 tablespoons brown sugar
1 large egg plus 1 large egg white (locally raised)
Pure maple syrup, for serving
1 1/2 cups mini marshmallows

Directions

Preheat the oven to 350 degrees F. Poke the sweet potato with a fork a few times and bake until soft in the center, about 40 minutes. Let cool, then scoop out the flesh and puree in a food processor until smooth. (I just used a potato masher)

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Turn the oven down to 200 degrees F (to keep cooked waffles warm). Preheat a waffle iron to medium-high if there are settings (but it’s ok if there aren’t any). Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl.

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Whisk together the buttermilk, 1/2 cup of the sweet potato puree, the oil, brown sugar, egg and egg white.

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Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it’s ok if there are lumps).

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Lightly brush the top and bottom of the waffle iron with oil, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.

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Switch the oven to broil, and drizzle each waffle with a little syrup and 1/4 cup mini marshmallows. Broil until golden, 15 to 30 seconds.

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Enjoy!

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Makes 5-6 waffles.

 

 

Categories: Breakfast, Kosher, Recipe, Sweet Potatoes, Vegetarian | 1 Comment

Roasted Sweet Potatoes with Maple Thyme Glaze

Time to finally finish off my garden sweet potatoes. A sad but satisfying feeling. I used any potato that even hinted at being big enough and we still only had enough for a half recipe.IMG_8748.JPGThese almost didn’t make it to the dinner table. Roasted sweet potatoes are one of my favorite side dishes, the maple thyme glaze took it to a whole other level. IMG_8752.JPGThere is not much more to say about these, except that I can’t wait to have them again!

Roasted Sweet Potatoes with Maple Thyme Glaze

slightly adapted from The Science of Good Cooking by the Editors of Cook’s Illustrated

3 pounds sweet potatoes, ends trimmed, some peeled, some not, and cut into 3/4″ thick rounds (from the garden)

2 Tbsp canola oil

Kosher salt and freshly ground black pepper

1/4 cup maple syrup

2 Tbsp unsalted butter, melted (locally made)

1/2 tsp dried thyme, crushed (from the garden)

Directions

Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated.IMG_8748.JPGLine rimmed baking sheet with aluminum foil and coat with vegetable oil spray. Arrange potatoes in single layer on baking sheet and cover tightly with aluminum foil.IMG_8749.JPGAdjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425°F and cook potatoes 30 minutes.

Meanwhile, whisk maple syrup, melted unsalted butter and thyme leaves together in a small bowl.IMG_8750.JPGRemove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown, 15 to 25 minutes.IMG_8751.JPGRemove baking sheet from oven and brush with half of the maple syrup glaze. Flip slices over and brush with remaining glaze. Note: I found it easiest to slide the potatoes in foil off the baking sheet, reline it with what was the top sheet of foil and then flip all the potatoes over onto the clean foil, they seemed to come off more cleanly this way). Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer.IMG_8752.JPGRemove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.IMG_8753.JPGEnjoy! Serves 4 – 6.IMG_8754.JPG

 

Categories: Recipe, Sweet Potatoes | 3 Comments

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