Sweet Glazed Sweet Potatos

A little maple syrup goes a long way. Especially since Best Yet market has a 37 cents a pound sweet potato sale! I think I feel a side dish coming on. Please Please Please, support ‘real’ agriculture and purchase only real maple syrup, not the chemical concoction called breakfast syrup…. One, because its healthier and more natural, and secondly, because the chemical one often turns too runny when cooking with it.

Here’s what you’ll need:

  • 2   pounds sweet potatoes (4 to 6 medium)
  • 1/3  cup pure maple syrup
  • 2  tablespoons cooking oil
  • 1/2  teaspoon salt
  • 1/2  teaspoon freshly ground black pepper
  • 1/2  cup cranberries

Peel and cut the sweet potatoes into 1- to 1-1/2-inch chunks. In a large bowl combine the maple syrup, oil, salt, and pepper; add sweet potatoes and cranberries. Toss to coat. Transfer mixture to a 3-quart baking dish, spreading mixture evenly.

Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until potatoes are glazed and tender, stirring twice. Makes 8 servings.

As an added option, you can topped with chopped pecans.

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Creamy Tomato Soup

Best Yet Market out here by me has a sale on its canned tomatoes, one dollar per can, and a great price on basil at the same time. So, a little chill in the air and a thought springs to mind. The market often has a nice variety of rolls, and I could really use a nice bowl of warm soup, with a warm buttered roll… yeah, I think I have a recipe for this.

Here’s what you’ll need:

  • 3 1lb cans of diced tomatoes
  • ½ cup chopped basil leaves
  • 1 large Spanish onion chopped
  • 1 quart chicken broth
  • 1 cup heavy cream
  • ¼ cup olive oil
  • Salt and pepper to taste

Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.

Grab your immersion blender and blend the mixture till smooth. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil. Toss that roll in the microwave for a second or two, butter it up, and sit down for lunch.

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Because Sharing is Caring 3

Tips, hints, tricks, and little kitchen ‘hacks’ learned along the way and shared with you… please feel free to share your hints with me… These tips are taken from the book “Notes on Cooking” by Costello and Reich chapter on recipes…

  • Read the Recipe
    As the book says, turn off the TV! Sit and read the recipe without distractions and make a note of the ingredients, equipment and tools needed.
  • Re-read the Recipe
    Read the recipe and let your imagination ponder options…
  • Read a couple of Recipes
    I found this to be a great idea. If you’re cooking a big entree or even a little appetizer or desert, you may want to read a couple of different recipes to see how different cooks approach the same recipe.
  • If it’s in the title, leave it alone!
    its nice to improvise with ingratiates and make inspired substitutions… instead of topping the mashed turnips with bacon, use parmesan cheese.. but, as the book says, recipes are designed around core flavors, if you are considering a recipe for beef bourguignon, and you don’t care for beef or burgundy wine… pick another recipe.
  • Do not be surprised by surprising results
    There are so many variable in cooking, from the humidity in the room to temperature differences in ovens, you cannot control everything and sometimes this results in variations in the end result…. Mangia!

So, a couple of hints, tips, take what you like and leave the rest… speaking of leaving… leave a comment to share one of YOUR tips!

Thank You!

Spam with Less Sodium

Basic Roast Turnips

So, being November, we are inching our way closer to ‘The Big Day’ for giving thanks and I’m repeating myself. But speaking of repeating, have I mentioned turnips? Well they are also nice roasted.

Here’s what you’ll need:

  • 3 cups peeled, cubed turnips (about 2 big ones)
  • 1 tablespoon olive oil
  • Salt & Pepper to taste

Preheat the oven to 400 degrees. Cut the turnips into medium sized chunks. Toss them in a large bowl with the olive oil. Make sure they are well coated. Add the salt and pepper to taste. Spread them on a baking sheet with a lip and pop them in the oven for about twenty minutes, or until tender.

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Basic Mashed Turnips

So, being November, we are inching our way closer to ‘The Big Day’ for giving thanks and eating stuff we really don’t indulge in otherwise. We tend to eat a lot of generic vegetables like corn, beans, and tomatoes, all year round thanks to canning, freezing, and cheap imports from out-of-town. We are losing major parts of our seasonal diversity. Its holidays like thanksgiving and Christmas that help to refocus our taste buds to these often overlooked dishes.

So let’s take a look as some simple seasonal items that often don’t appear on our tables.. like… tasty turnips! A white bulbous root vegetable grown in temperate climates and harvested in fall and enjoyed in fall and winter.

Here’s what you’ll need:

  • 3 cups peeled, cubed turnips (about 2 big ones)
  • 1 quarts water
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 2 tablespoons margarine
  • evaporated milk
  • Salt & Pepper to taste

Cut the turnips into medium sized chunks. Measure up 3 full cups of them. Bring the water to a boil in a large pot on the stove. Add the salt and sugar. When the water boils, add the turnips. Boil for about 20 minutes, or until the turnips are tender. Drain well. Add the margarine and evaporated milk. Using an old fashioned masher, mash the turnips until they are smooth. Taste and add more salt and plenty of pepper. Makes 4 servings.

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