Faster Sweet Potatoes

 

This was a viral recipe for Kelsey Nixon. Instead of waiting an hour for your whole sweet potatoes to bake, you can cut them in half and have them done in 30 minutes! Revolutionary, I know. Plus, they taste better because the cut side caramelizes. 

Have you had enough recipes? This was my last one for the month. I only missed two or three days. I'm ready for some different content. Next up...Trick-or-Treat pictures.

Faster Sweet Potatoes

Preheat the oven to 425°F. 

Wash sweet potatoes, then cut them in half lengthwise.

Drizzle both sides with olive oil and sprinkle with salt and pepper.

Place cut-side down on a baking sheet.

Bake for 30 minutes.

Enjoy!

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Fast Focaccia

 

I went way out of my comfort zone today when I made this bread that contains yeast. I'm so glad I did, because this was one of the easiest things I've ever made. It came together in about five minutes, sat on the counter for an hour, and then baked in the oven for 30 minutes. It was perfection. If I can make it, you can too. The reason it was so simple is that I found the recipe in a children's cookbook called Sweet & Salty Cookbook for Young Bakers by King Arthur Baking Company.

Fast Focaccia

Ingredients:

6 T. olive oil, divided

3 1/2 cups all-purpose flour

1 1/2 cups warm water

1 T. instant yeast

1 1/4 t. salt

Directions:

Lightly grease a 13-by-9-inch or 9-inch square pan with cooking spray or butter. For a thinner focaccia that is perfect for sandwiches, use the larger pan; for a thicker focaccia, use the smaller pan. 

Drizzle about 2 tablespoons of olive oil into your chosen pan. The spray keeps the bread from sticking, and the olive oil gives the bottom crust a great flavor and a bit of crunch.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, water, yeast, salt, and 3 tablespoons of olive oil. Beat at high speed for 1 minute.

Scoop the sticky batter into the prepared pan, cover it with plastic wrap, and let it rise at room temperature for 1 hour. It should look quite puffy. Toward the end of the rising time, preheat the oven to 375°F.

Uncover the pan and dimple the dough with your fingertips. Press into the dough until you touch the bottom of the pan (but don't poke holes all the way through the dough).

Drizzle the top with the remaining 1 tablespoon olive oil, and sprinkle with flaky salt.

Bake the bread until it is golden brown, 30 to 35 minutes.

Remove from the oven and immediately slide the focaccia out of the pan onto a wire rack. (If you let it cool in the pan, the crust will be soggy). Serve warm or at room temperature.

Focaccia is best eaten the same day it is made, but leftovers will keep, well wrapped, at room temperature for 1 day.

Don enjoyed some of this with his pasta dinner tonight. He dipped the bread in olive oil.  It would also taste great right out of the oven with butter.

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Marinated White Beans

 

I haven't actually tried this dish yet because it has to marinate in the refrigerator for 2-24 hours, but it looks delicious. You can eat this as a side dish, scoop some on top of your salad, put some on your morning toast, or add it to a charcuterie board with some crostini. The recipe is from Downshiftology.com

Marinated White Beans

Ingredients:

2 (14-oz.) cans Cannellini beans (drained & rinsed)

1/2 cup chopped, fresh herbs (I used parsley)

2 roasted red peppers (roast your own or buy them in a jar)

1/3 cup finely diced shallot

2 garlic cloves, minced

1/2 cup extra-virgin olive oil

1 lemon, zested and juiced (3 T. juice and 1 t. zest)

1/2 t. kosher salt

1/4 t. red pepper flakes

Ground black pepper to taste

Directions:

In a large mixing bowl, stir all ingredients together.

Cover the bowl and refrigerate at least 2 hours or preferably overnight.

Stir again before serving.

Store in a sealed container in the refrigerator for up to 3 days.

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Macaroni and Cheese

 

I made this recipe last week and sent it home with Heidi. She said Dean loved it, so she made it for an additional side dish on Thanksgiving. It was a hit. The recipe comes from Fresh April Flours where you can get all the details. Here is the basic recipe.

Stovetop Macaroni & Cheese

2 T. unsalted butter

2 T. flour

2 cups water

4 cups whole milk

1 t. salt

1/4 t. garlic powder

1/4 t. onion powder

1 lb. elbow macaroni (Heidi used shells)

4 cups shredded cheddar cheese (she recommends shredding your own cheese)

In a large pot or deep saucepan, melt the butter over medium heat. Add the flour, then whisk until combined.

Add the water and whisk the mixture until smooth. Add the milk and whisk again until everything is combined.

Add the uncooked macaroni elbows then increase the heat to a boil. Immediately turn down the heat and simmer the mixture while stirring constantly for six minutes, or until the noodles are at the desired tenderness.

Reduce the heat to low and stir in the shredded cheese until it is smooth. The liquid will evaporate as it sits. Serve immediately or store covered in the refrigerator up to five days. Freeze for up to three months.

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Baked Rice

I wish I had this recipe ages ago! Rice used to be such a pain for me to make on the stove. It always came out too dry or too runny.

Baking rice is brilliant!

Baked Rice

2 cups uncooked white rice
1 t. salt
1/4 cup butter (real butter)
4 cups boiling water

Preheat oven to 425 degrees.

Spray 9 x 13 pan with cooking spray. Add dry rice, spreading out across pan.

On the stove, bring 4 cups water and 1/4 butter to a boil.

Pour water/butter mixture over rice and immediately cover the pan with heavy-duty foil. Seal the edges of the foil around the pan.

Place pan in the oven and bake for 20 minutes. Remove from oven and let the rice sit for 10 minutes before taking the foil off. Fluff with a fork and serve.

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Cheesy Crescent Rolls

This is a very simple and quick appetizer to serve at your next gathering!

Cheesy Crescent Rolls

1 (8 ounce) can refrigerated crescent rolls

4 string cheese, halved crosswise

2 T. butter, melted

1/2 t. Italian seasoning

1 clove garlic, minced (or 1/2 t. minced garlic in a jar)

1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.

2. In a small bowl or glass measuring cup, combine melted butter, Italian seasoning, and garlic.

3. Unroll crescent rolls and separate into triangles along perforations. Brush with garlic butter, reserving some to brush on tops of assembled rolls.

4. Place halved string cheese at the widest end and roll up. Brush tops with more garlic butter.

5. Bake 10 minutes, or until lightly browned.

Serve Warm! Makes 8 appetizers.

A special bonus just for Tim:

Cinnamon Toast

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Pam's Roasted Potatoes

These easy and very tasty potatoes are one of Pam's favorites. She sent me a copy of her recipe which had no measurements or quantities: Cut up potatoes; pour in olive oil; cut up one whole onion; sprinkle seasonings; bake at 400 degrees.

So as I was making it, I wrote down more details. This is a great recipe to have in your back pocket. Goes with everything.

Pam's Roasted Potatoes

4 large potatoes (Yukon Gold or Russet), cut into medium-sized chunks (I didn't peel mine)
3 T. olive oil
1 large onion, cut into chunks
1 t. garlic powder
1 t. parsley flakes
2 t. seasoned salt (like Lawry's)
1/2 t. paprika
1/4 c. grated parmesan cheese (I used shredded)

1. Place potatoes in a dutch oven or large oven-proof pan.
2. Drizzle olive oil on potatoes.
3. Add onion.
4. Add seasonings.
5. Using a large spoon, stir everything together. Coating all with oil.
6. Bake at 400 degrees for around an hour (mine took about 45 minutes).

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Cinnamon Vanilla Sweet Potatoes

My food photography won't win any prizes, but these sweet potatoes were good! The next time I would put a lot more melted butter on them.

Cinnamon Vanilla Sweet Potatoes

4 medium sweet potatoes

1 t. pure vanilla extract

1/2 t. ground cinnamon

2 T. melted butter

Sea salt

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Scrub the potatoes and prick them in several places with a fork. Place them on the prepared baking sheet and bake for 40-50 minutes, until they begin to ooze. Remove from oven.

In a small bowl, whisk the vanilla, cinnamon, and butter. Cut potatoes in half and drizzle the mixture over the hot potatoes. Sprinkle with salt.

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Twice-Baked Sweet Potatoes

This little side dish accompanied our pork tenderloin tonight. It was yummy!

Twice-Baked Sweet Potatoes

1 Sweet potato
2 T butter (or more)
1 T brown sugar
Pinch of sea salt

Scrub potato. Cut in half lengthwise. Rub cut sides with 1 T. melted butter.

Place potato halves cut side down on baking sheet.

Bake at 425 degrees for 30 minutes.

Scoop out the insides of the potato and place in a small bowl. Mash together with remaining butter, brown sugar and salt.

Place potato mixture back inside potato skins. That's it!

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Heidi's Sweet Potato Casserole

Last year when Heidi was with us for Thanksgiving, she made a sweet potato casserole that Kendall and I fell in love with.

So this year Kendall put it together, and we enjoyed it again. It is so, so yummy!

Heidi's Sweet Potato Casserole

Boil a large pot of water and add as many sweet potatoes as you want. We cooked five large ones.

Cook the potatoes until a fork slides easily into them.

Take the potatoes out of the water and let them cool for a few minutes, then peel the skins off.

Cut the potatoes into big chunks and lay them in a casserole dish.

Layer slices of butter and sprinkle brown sugar between layers of sweet potatoes and on top.

Add a sprinkle of cinnamon (optional).

Bake at 350 degrees for 45 minutes.

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Adventures with an Acorn Squash

I went to the Hartville Flea Market with Carolyn on Monday. The parking lot was filled with booths manned by local farmers selling their fall crops. There were pumpkins and apples and many forms of squash.

I'm afraid of squash like I am afraid of yeast, but for a different reason. I can never get yeast to rise, and I can't cut through a squash.

Maybe my knives are dull. Actually, I know my knives are dull. I've been meaning to sharpen them for the past 30 years. But I've become used to dull knives, and if I sharpen them, I'm sure I will cut off a finger or two.

Carolyn convinced me to buy a squash - a lowly acorn squash. I have to admit, it is rather cute. Of all the squashes out there, it seemed the least formidable. She even gave me a recipe to cook it.

So today I cooked my very first squash, and I still have all my fingers!

Here's the recipe:

Roasted Acorn Squash

Preheat the oven to 350 degrees.

Cut the squash in half through the stem. Discard seeds (like a pumpkin).

Fill a rimmed cookie sheet with 1/2 inch of water and place the squash cut side down. Bake for 30 minutes. Drain water.

Mix 1 T. melted butter with 1/4 cup brown sugar and fill the center of each squash half.

Bake another 30 minutes, or until tender.

If you want to impress someone, sprinkle a little nutmeg on top. Otherwise, dig in! I was delicious. Tasted like dessert!

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Potatoes & Onions

This is such an easy recipe, and one that tastes so good! You can eat these potatoes with your eggs in the morning or with your steak in the evening. Or anytime in between.

Potatoes & Onions

3 pound bag Yukon Gold potatoes
1 large yellow onion
Olive oil
Salt & Pepper
Paprika (optional)



Wash potatoes and pat dry with paper towel.
Cut potatoes into bite-size pieces.
Cut onion into chunks.
Place potatoes & onions on a parchment paper lined cookie sheet.
Drizzle with oil and sprinkle with salt & pepper.
Bake at 375 degrees for 45 minutes or until crispy.

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Speedy Sweet Potatoes

I found this great recipe on a blog I love: Live Simply. The blog author (Kristin Marr) has some great healthy recipes and ideas on how to make your life healthier in many ways.

By cutting your sweet potatoes in half lengthwise, you can cut your cooking time in half as well. Here is how to do it:

SPEEDY SWEET POTATOES

Preheat oven to 400 degrees.
Cut sweet potatoes in half lengthwise.
Drizzle with olive oil, then rub the olive oil all over the cut part.
Sprinkle with salt.
Place the potatoes cut side down on baking sheet.
Bake 30 minutes.

SO simple, SO fast, and SO very yummy!

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Chipotle Rice

Here's another copycat recipe. This time, it's Chipotle's famous rice. There are many recipes floating around out there, but I thought the one on the Kitchn website looked good. I cut it in half because I really didn't want to make five cups of rice.

It's hard to tell just how authentic the taste is without the burrito fixings on top of the pile of rice, but it sure did taste good on its own.

Chipotle Rice

1 cup basmati rice
2 cups water
1 bay leaf
1/4 t. salt
1/2 t. olive oil
1 T. fresh lime juice
1/2 T. fresh lemon juice
1/8 c. fresh cilantro, chopped

Using a fine mesh strainer, rinse rice under cold, running water.

Boil water in a medium saucepan. Add rice, bay leaf and salt. Stir once, cover and reduce heat to low. Let simmer about 15 minutes, until all water is absorbed. Remove pan from heat and let sit for 5 minutes.

Uncover, remove bay leaf, and fluff rice with a fork. Stir in olive oil, lime juice, lemon juice, and cilantro. Add more salt if needed and serve.

Makes 2 1/2 cups rice.

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Asparagus in Parchment

I tried a new method of cooking one of my favorite vegetables tonight. I usually bake it with some Parmesan cheese on top, but I'm on a butter and lemon kick right now, so I tried this.

Asparagus in Parchment

2-3 servings of asparagus, trimmed
1/2 t. salt
1/2 t. freshly ground pepper
1 small lemon, zested and sliced
2 T. butter
Sprinkle asparagus with salt, pepper and zest. Top with lemon slices and butter.
Close all ends of parchment and fold.

It will look like this.

Place on rimmed baking sheet and bake for 10 minutes. Remove parchment and serve. 

Yummy!

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Roasted Sweet Potatoes

Last Thursday, Heidi and Daniel came over for dinner, and I made salmon and sweet potatoes. Both were delicious. Here is the sweet potato recipe, and the salmon recipe will be coming soon.

Roasted Sweet Potatoes

4 medium sweet potatoes
1/4 cup fresh parsley, chopped (or use a smaller amount of dried)
1/4 cup grated Parmesan cheese
2 T. olive oil
2 cloves garlic, minced
Salt and pepper to taste

Preheat oven to 400 degrees. Peel sweet potatoes and cut into cubes.
Combine rosemary, garlic, Parmesan cheese and olive oil in a large Ziploc bag or bowl.
Add potatoes and coat with oil mixture.
Place potatoes on a rimmed cookie sheet coated with PAM.
Bake for 20-25 minutes. Flip potatoes and bake for another 20-25 minutes.
Remove from oven and serve immediately.

Makes 4 servings.

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Swiss Chard

Heidi brought me some Swiss chard yesterday. Her mom grew it in her garden.

I had never eaten Swiss chard because I thought of it as one of those scary vegetables like collard greens, bok choy, and dandelion greens.

There's a first time for everything, so I ticked this one off my list. What do you know, it's not that scary after all. If you like spinach, you will love Swiss chard. It tastes almost just like it.

Here is how I cooked it:

I had two large leaves and one medium size leaf.

1. Cut the center stem out and discard (or you can cook it too).
2. Slice the leaves into 1/2 inch wide ribbons.

3. Wash & dry Swiss chard in a salad spinner.

 In a pan that has a lid, melt a little butter and a little olive oil.

4. Add Swiss chard and stir to coat.

5. Cover pan and cook until tender (about 5-8 minutes), stirring occasionally.

6. Squeeze a little lemon juice on top and season with salt to taste.

It reduces down to a much smaller amount like spinach.

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Im-Jud ' Dara

Im-Jud ' Dara is a funny name for a Lebanese dish my Sito (grandma) used to make when I was growing up. We pronounced it "em-jed-durah."

Basically, it is lentils with rice, and it is sooo good!

It can be a complete meal if you want it to be, but it is also great with some vegetables.

Here is the basic recipe:

Im-Jud ' Dara

1/2 cup olive oil
1 large onion, diced
1 cup lentils, rinsed
1 cup long grain rice
Salt & Pepper to taste

Heat oil in small skillet over medium heat. Add onion and saute, stirring until light gold, 12-18 minutes. Set aside.

Combine lentils and 4 cups of water in a large saucepan; bring to a boil over high heat. Reduce heat to medium low. Cover and simmer for 10 minutes.

Stir in rice and onions with their oil. Stir in salt and pepper.

Cover and cook over low heat, stirring occasionally and adding more water if necessary (25-30 minutes).

If serving at room temperature, place a doubled over dish towel under lid to absorb moisture as lentils and rice cool.

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Sour Cream Corn Bread

Ina Garten is another cookbook author whose cookbooks I collect. Many of her recipes are easy, and all of the ones I have tried are very tasty.

Ina created Make It Ahead because the most common question she receives from people is, "Can I make it ahead?" When Ina owned a specialty food store in East Hampton, New York, that's what she did most of the time - make food ahead. So this cookbook draws on that expertise.

I made Sour Cream Corn Bread which can be made the night before and toasted in the morning for breakfast. Mine came out a little flat, so I was worried it would get stuck in my toaster. It was still good eaten right out of the oven.

Sour Cream Corn Bread

2 sticks unsalted butter, melted
3 cups flour
1 cup Bob's Red Mill medium grind yellow cornmeal
1/2 cup sugar
2 T. baking powder
1 T. kosher salt
1 1/4 cups whole milk
3/4 c. sour cream
2 extra large eggs (I used two large eggs and one egg white), at room temperature
Salted butter and strawberry jam for serving

Preheat oven to 350 degrees. Grease and line the bottom of two 8 1/2 x 4 1/2 x 2 inch loaf pans with parchment paper.

Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, sour cream, and eggs and then slowly whisk in the melted butter. Pour the wet ingredients into the dry ones and mix them together with a rubber spatula, until combined. Don't over mix!

Pour the batter into the prepared pans, smooth the top, and bake for 35-40 minutes, until a toothpick comes out clean. Place the pans on a rack and cool completely.

When ready to serve, slice the corn bread, toast it, and serve with salted butter and strawberry jam.

I think my loaf pan was too big.

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Boiled Baby Potatoes

Keepers by Kathy Brennan & Caroline Campion is a cookbook of tried and true recipes by these two home cooks. I figured if they were really keepers, they should all be great recipes.

Tonight I needed a side dish to go along with my pork tenderloin, so I made these potatoes. The lemon made these potatoes stand out. I loved them.

Boiled Baby Potatoes

1 1/2 pounds small red or white skinned potatoes
Salt
3 T. unsalted butter, cut into 3 pieces
Juice from 1/2 small lemon
Coarsely ground black pepper
Handful of fresh dill, chopped

In a medium saucepan, combine the potatoes and enough cold water to cover by about 2 inches. Salt the water so that it tastes like seawater. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just tender, about 15 minutes.

Drain the potatoes and return them to the pot. Place the pot over medium heat, shaking occasionally, to dry out the potatoes, about 1 minute.  Off the heat, add the butter and lemon juice and season with salt and a generous amount of pepper.

Put the lid on the pot and shake vigorously. You want the potatoes to break up a bit so the flavorings get under the skins. If they need a little help, crush slightly with a fork. Check the seasonings, then add the dill, shake again, and serve. (If you aren't serving the potatoes right away, hold off on adding the dill because it quickly starts to discolor.)

Notes: I did not use the dill. I used a strange kind of potato. They were oval shaped and sort of brownish red, so I cut them in half. I also think I cooked them a little too long. That's why they appear mushy. But they were delicious anyway!

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