It didn't take me long to figure out which recipe I was going to try first from this month's holiday themed Cooking Light Magazine, because this one was right on the cover! I'm sure its not the first cover recipe I've cooked, but I must say I don't seem to do it very often for some reason. I guess I tend to be drawn to the little worker bee recipes buried deep in the mag, not the flamboyant queen on the cover.
Continue reading "Creamy Sweet Potato Soup" »
As I've stressed here more than once, and as I always tell my Cooking Matters students, when you're making a roast of any kind you should double your recipe (which hardly takes any more effort) to ensure that you have some easy leftovers to use later in the week. So it was some time ago when I roasted two chickens for Sunday dinner figuring that at the very least I'd have some tasty morsels leftover to use for lunch over a couple of days. As it turned out, the girls returned home late from travel and missed Sunday dinner, leaving me with lots of chicken to re-purpose later in the week.
Continue reading "Chicken Pot Pie-less" »
I've made countless pumpkin pies over the years, but this was my first dance with a sweet potato version. I was expecting it to be nearly identical to all the squash pies I've made over the years, and while it looks just like a pumpkin pie, and has a similar texture, in many ways this is an entirely different beast. For me, this darling was head and shoulders above any pumpkin pie I've ever made, and in fact, now that I've found this recipe I'm not sure I'll ever go back to the pumpkin pies of my youth.
Continue reading "Sweet Potato Pie" »
Here's a quick side dish to help you take advantage of all the tasty Fall produce showing up in the markets these days. It's also a great one for getting your kids to try some new veggies like turnips, rutabagas, or parsnips. It would take a great deal of arm twisting to get my kids to try one of those "weird" white veggies, but blended with carrots and sweet potatoes as they are here, it was a piece of cake.
Continue reading "Fall Root Vegetable Puree" »
, Main Course
, Peanut Butter
, Sesame Oil
, Soy Sauce
, Sweet Potato
Can I be completely frank with you about something?
I'm not a big fan of tofu.
I know this news doesn't come as a big shock to those who have been with us here for a while, but I felt that it was time I just stated that fact unequivocally.
Why am I feeling the need to come clean about this right now?
Continue reading "Spicy Noodles with Sweet Potatoes, Spinach and Tofu" »
My never ending quest to turn the kids onto sweet potatoes in a form other than french fries had me crafting these twice-baked darlings the other day. These are a breeze to put together, are infinitely customizable to your tastes, and offer a nice mix of flavors and textures that our kids really liked.
Continue reading "Twice Baked Curried Sweet Potatoes" »
This big trough of awesomeness is a slight adaptation of a recipe I saw recently in Fine Cooking magazine, which is fast becoming one of my favorite food publications. In my continuing effort to purge the fridge of long held condiments I decided to try this dish as a means to polish off some cerignola olives and peppadew peppers we had lying about. Yeah....this baby was a two-fer in our quest to pare down the number of bottles, cans and plastic tubs we've accumulated over the past year.
While it meay be that we turned to this dish as a fridge cleaner, we'll go back to it again and again (and again, if Arthas has anything to do with it) because it flat-out rocks with salty, sweet and umami tastes in perfect balance. Those of you feeling the urge to run screaming from this cottage pie because just seeing the name is dragging up memories of grade-school lunch ladies serving you a dish of the same name, DON'T. This dish is as far a cry from the cottage pie of your elementary school youth as Barbara Streisand is from Ke$ha.
Do I make myself clear?
Continue reading "Sweet Potato Cottage Pie" »
, Coconut Milk
, Dried Cranberries
, Main Course
, Sauces / Condiments
, Sweet Potato
We are huge fans of Ming Tsai in this household, so when I found his latest cookbook at a deep discount at our local (and sadly, closing) Borders Books, I grabbed it. The book, Simply Ming One-Pot Meals is chock full of Ming's trademark East-West recipes that are simple enough to cook on any given weeknight...huzzah.
Continue reading "Pork Tenderloin with Coconut Cranberry Sauce" »