Showing posts with label Sweet Potatoes. Show all posts
Showing posts with label Sweet Potatoes. Show all posts

Tuesday, October 4, 2011

Caramelized Onion, Cabbage and Sweet Potato Chowder

Are you a follower of Eats Well With Others? If not, you should check it out, I think you'll want to follow. Not only does Joanne have some delicious recipes that are good for you too, she also tells the best stories. Besides a terrific blog, Joanne's a med student and runs marathons. Can you say amazing?

A few weeks ago Joanne posted this soup, I thought it sounded delicious and I just happened to have a head of cabbage in the fridge. My husband is always telling me how much he dislikes cooked cabbage, so to humor him, I added some Italian sausage to Joanne's recipe. A soup is always better, where Tim's concerned, if it has meat in it. We so enjoyed this soup and Tim didn't even mind the cabbage.



Caramelized Onion, Cabbage, and Sweet Potato Chowder with Rosemary

Serves 4-5, adapted from Vegetarian Times September 2011 (Courtesy of Eats Well With Others)

Ingredients:

1/2 cup pomegranate juice
1 tbsp soy sauce
2 tsp apple cider vinegar
2 tbsp olive oil, divided
2 tbsp unsalted butter, divided
12 oz cabbage, cut into large dice (6 to 7 cups)
3 large onions, cut into large dice
3 cloves garlic, minced
1 lb sweet potato, diced
2 tbsp fresh rosemary leaves

Method:

1. Combine pomegranate juice, soy sauce, and vinegar in small bowl.

2. Heat 1 tbsp olive oil and 1 tbsp butter in skillet over medium-high heat. Add cabbage and season with salt, if desired. Cook 5 to 7 minutes, stirring occasionally. Transfer to shallow bowl.

3. Heat remaining 1 tbsp oil and 1 tbsp butter in large pot over medium heat. Add onions and season with salt. Cover and cook 8-10 minutes, or until onions are softened, stirring occasionally. Uncover and cook 16 to 18 minutes, or until onions are golden brown. Add garlic, rosemary and pomegranate mixture, stirring to scrape up browned bits on pan bottom. Bring to a simmer and cook 1 minute. Add cabbage, sweet potato cubes, and 5 cups water. Bring to a boil. Reduce heat to medium-low, partially cover and cook 15 minutes. Season to taste with salt and pepper.

Note: I added 3 links of Sweet Italian Sausage to this recipe.

I am linking this to Tasty Tuesday,. Foodie Friday and Full Plate Thursday.

Friday, July 15, 2011

Bobby Flay's Grilled Sweet Potato Salad

This month's celebrity cook along over at Happier Than A Pig in Mud features Bobby Flay. Are you a Bobby Flay fan? Is it me or has Bobby mellowed a bit the past couple of years? Maybe, like me, people were finding him a bit arrogant. Whether or not you like him, one thing is for sure, the man can grill!

When I was planning our meals for Fourth of July weekend, I found Bobby's recipe for Sweet Potato salad. Tim's not a traditional potato salad fan. Since potato salad is synonymous with 4th of July, this recipe was perfect. I'd been wanting to try sweet potato salad!

The flavors in this salad are delicious. The sharpness of the balsamic vinegar, the sweetness of the potatoes and the salty bacon all compliment each other. This salad gets better after it sits a day or two and the dressing has a chance to soak into the potatoes.





Grilled Sweet Potato Salad with Bacon & Herb Vinaigrette
Recipe Courtesy of Bobby Flay

3 large sweet potatoes
1 T. plus 1/4 cup olive oil
8 oz bacon, diced
2 shallots, thinly sliced
1/4 cup red wine vinegar
1/4 cup fresh flat leaf parsley, chopped
1 t. fresh thyme, finely chopped
Salt and ground black pepper
1/4 cup canola oil

1. In a large pot of salted water, boil the potatoes until just cooked but not completely soft, 25 - 30 minutes, depending on the size. Test by piercing a potato with a thin bamboo skewer. (I used a fork) When the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain them immediately; set aside and let cool.

2. Heat grill to medium.

3. Heat 1 tablespoon of olive oil in a medium saute pan over high heat. Add the bacon; cook until golden brown and crispy. (I didn't add the olive oil) Remove the bacon with a slotted spoon to a plate lined with paper towels.

4. Return the pan to the heat, adding the shallots to the rendered fat, cook until golden brown and slightly caramelized, about 3 minutes. (I skimmed off most of the remaining bacon fat) Add the vinegar and cook for 1 minute. Remove the pan from the heat and whisk in 1/4 cup olive oil, herbs and salt and pepper to taste.

5. Cut the potatoes into 1/4 inch slices; brush both sides of the potato slices with canola oil and season with salt and pepper to taste. Grill until slightly charred on both sides and just cooked through, about 5 minutes total.

6. Place the potatoes in a bowl while they're still warm and gently toss with the dressing. Sprinkle with the crispy bacon. Serve warm or at room temperature.

Thanks to Lynn at Happier Than A Pig in Mud for another fun Celebrity Cook Along! In addition, I am linking to Foodie Friday and Miz Helen's Full Plate Thursday!!

Thursday, January 14, 2010

Use It Up!

Sandy Gluck does a great segment on Everyday Food on Martha Stewart Living Radio called "Use It Up". She takes the ingredient(s) you have in your refrigerator and comes up with a dish to make with them.

My Use It Up for this week is Butternut Squash, Sweet Potato and Pomegranate Soup. I had butternut squash leftover from the risotto, sweet potatoes in the pantry and pomegranates on the counter. I was actually looking for something to do with my pomegranates and ran across this recipe on the POM website.

This is such an interesting combination of flavors. Would I like it or would it be a failed recipe? I loved this soup. It has the wonderful butternut squash soup flavors with sweetness added from the sweet potatoes and pomegranates. The texture is beautifully creamy and smooth. This one's a keeper!!!



Butternut Squash, Sweet Potato and Pomegranate Soup
Adapted from POM Wonderful
Serves 6

1/2 cup pomegranate juice
1/2 cup arils from 1 large pomegranate
1 1/2 lbs. butternut squash, peeled, seeded and cubed
1 sweet potato, peeled and cubed
2 tablespoons green chiles, chopped
3 cups chicken broth (or water)
1 teaspoon salt
2 teaspoons white pepper
1/2 cup dry sherry or other white wine
1 cup milk (nonfat or low fat)
1 cup crispy corn tortilla chips
1/2 cup sunflower seeds

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.).

To make pomegrante juice, place arils in the blender, pulse until juiced. Strain, reserving juice.

Place butternut squash and sweet potato on a baking sheet, drizzle with olive oil. Sprinkle with kosher salt and pepper. Roast at 400 for 30 minutes.

In a stockpot, add butternut squash, sweet potato, green chiles, chicken broth and pomegranate juice. Cook over medium heat until hot and flavors are well combined. Add salt, pepper and sherry or white wine. Remove from the heat and cool slightly. Process soup in a blender or food processor until smooth.Return soup to the stockpot, add 1/2 - 1 cup of milk and reheat. Serve in bowls with crisp corn chips, pomegranate arils and sunflower seeds.

Sunday, November 15, 2009

Candied Sweet Potato Cupcakes- Martha Stewart's Cupcake Club

These cupcakes remind me of the sweet potatoes we had for Thanksgiving dinner when I was a little girl. Lots of marshmallows. Today, I actually prefer my sweet potatoes without marshmallow goo!

I stood in the kitchen for a few minutes trying to decide whether make a half or quarter of this recipe and whether to make mini cupcakes or standard size cupcakes. I just wasn't sure we would like these, so I figured we'd go with one bite mini's. As I was assembling these, I kept thinking...sweet potato??

Boy was I wrong, these are delicious. The sweet potato flavor is mild and the cupcakes are light and airy. YUMMY!!

Trying to brown the marshmallows with my torch, I almost set the kitchen on fire. So as not have to call 911, I decided to try putting the marshmallows under the broiler. All the while I kept thinking how do they stick to the top if you're browning them on top? So ladies, how do they???As I was setting up little trio's of marshmallows, it occurred to me I had a jar of fluff in the cabinet. Flame free and easy.



This month's MSC recipe was chosen by Karen at Karen's Cookies, Cakes and More. Thanks Karen for picking a recipe I would not have tried otherwise!!! You can find the links to all of the other MSC baker's here.

Saturday, October 10, 2009

Asian Sweet Potato Soup

I love to shop at Whole Foods. Unfortunately Whole Foods isn't in my neighborhood. I go there a few times a year, mainly when I am looking for a special ingredient that my local store doesn't carry. Today Whole Foods was having an in store soup contest. The Asian Sweet Potato was our favorite. Since we had our first snowfall of the season today, this soup was perfect.



Asian Sweet Potato Soup
Adapted from Whole Foods

2 tablespoons olive oil
2 large sweet potatoes, peeled and chopped
1 medium onion, chopped
2 cloves of garlic, smashed
1/2 inch of ginger, minced
2 tablespoons soy sauce
1/2 teaspoon sesame oil
4 cups vegetable stock
Salt and Pepper to taste
Toasted bread croutons*

Saute onions in olive oil until transluscent, add sweet potato, garlic and ginger. Toss with onions and oil briefly, then add stock. Simmer until sweet potatoes are soft, about 30 minutes. Add soy sauce, sesame oil, salt and pepper. Garnish with toasted bread croutons.

*Whole Foods used a pumpkin pecan bread for the croutons.