Vegetarian Black Bean Sweet Potato Enchilidias

                                                          

Vegetarian Black Bean Sweet Potato Enchiladas

Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings.
Ingredients:
Filling
1 ¼ pounds sweet potatoes (2 small-to-medium)
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
2 ounces (½ cup) crumbled feta cheese
2 small cans (4 ounces each) diced green chiles
1 medium jalapeño, seeded and minced
2 cloves garlic, pressed or minced
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon salt, more to taste
Freshly ground black pepper

Remaining Ingredients
2 cups (16 ounces) mild salsa verde, either homemade or store-bought
10 corn tortillas
4 ounces (1 cup) grated Monterey Jack cheese
2 tablespoons sour cream
1 tablespoon water
¼ cup chopped red onion
¼ cup chopped fresh cilantro

Directions:

Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.

Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).

Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.

Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.

Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a clean tea towel so they stay warm.

Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.

Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.

Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.

Pecan Praline Sweet Potato Cake

Pecan Praline Sweet Potato Cake

Sweet potatoes obviously have a great natural sweetness, so it only makes sense to incorporate them into a dessert. Make that a moist, dense cake topped with a pecan praline frosting and you are in business. Seriously, it’s just so good and the fact that it will have you feeling seasonally on top of things is just the cherry on top – who knows: you might just find yourself making this year-round!

Ingredients:
2 cups cooked sweet potatoes, mashed
1 3/4 cups all-purpose flour

1/2 cup sugar
1/2 cup brown sugar
2/3 cup buttermilk
1/2 cup vegetable or canola oil
2 eggs
3/4 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Frosting:
1 cup powdered sugar
1/2-3/4 cup pecans, chopped
1/2 cup brown sugar
1/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions:
Preheat oven to 350º F and lightly grease an 8x8-inch baking dish.  

In a medium bowl, whisk together flour, sugar, brown sugar, baking powder, cinnamon, nutmeg and salt.

In a large bowl or mixer, beat together eggs and sweet potato, then mix in oil, buttermilk and vanilla extract.

Gradually mix dry ingredients into wet ingredients and stir until just incorporated.

Pour batter into greased baking dish and place in oven. Bake for 40-45 minutes, or until toothpick inserted in center comes out clean.

Remove cake from oven and let cool.

As cake cools, melt butter in a medium saucepan over medium heat, then stir in cream and sugar.

Bring mixture to a boil while stirring constantly, then remove from heat and whisk in powdered sugar.

Once smooth, stir in vanilla extract and salt. Fold in chopped pecans.

Let frosting cool 2-5 minutes, then pour over cake and let set.
Slice into squares and enjoy!

Sweet Potato Salad

Sweet Potato Salad

This roasted sweet potato salad recipe is a delicious lunch or side dish! If you're making it in advance, wait to add the dressing and the avocado until right before you eat.  Serves 4

Ingredients
2 Roasted Sweet Potatoes, (cubes)
1 recipe Tahini Dressing, (makes a bit extra)
4 cups arugula
⅓ cup crumbled feta
1 avocado, sliced
Lemon wedge, for squeezing
3 tablespoons toasted pepitas
Sea salt and freshly ground black pepper

Directions:

Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes

A few basic ingredients fill this sweet potato salad recipe with delicious texture and flavor:
Sweet potatoes, of course! I roast them until they’re caramelized on the outside and tender in the middle.

Arugula – I’m obsessed with these soft bitter greens! If you don’t have arugula on hand, spinach, massaged kale, or baby lettuces would be great here too.

Avocado – It adds creamy richness to this hearty sweet potato salad.

Pepitas – For crunch!

Feta cheese – I love how its tangy flavor plays off the caramelized sweet potatoes. If you’re vegan, skip the cheese entirely, or replace it with a few pickled red onions for pop.

Tahini dressing – This bright, nutty dressing ties it all together! It’s a simple mix of tahini, lemon juice, maple syrup, olive oil, sesame oil, garlic, water, and salt.

Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.

Couscous Sweet Potato Black Bean Salad

Couscous Sweet Potato Black Bean Salad

Ingredients:
3/4 cup couscous
1 cup water
2 sweet potatoes, peeled and diced (about 3 cups)
1 14-ounce can black beans, drained and rinsed
2 cups baby spinach, cut into small pieces
4 ounces crumbled feta cheese
half a red onion, thinly sliced
1/2 cup chopped pistachios (optional)

Lime Basil Vinaigrette
1 bunch of fresh basil (1/2 cup packed)
1/2 cup olive oil
juice of 1–2 limes (to taste)
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, if needed

Directions:
Pulse all dressing ingredients in a food processor until smooth-ish.

Cook couscous in 1 cup water, according to package directions. Fluff with a fork and cool.

Place sweet potatoes in a skillet with about 1/2 cup water and a sprinkle of salt. Cover and simmer until fork-tender. Drain and set aside to cool.

Toss all ingredients together with dressing, season with salt and pepper, and serve! (OR, store each ingredient individually for salads throughout the week.)

Sweet Potato Hash ~ Chef Jamie McFadden

Chef Jamie McFadden's Sweet Potato Hash

Chef Jamie McFadden operates the dining room of the Sandy Ridge Winery at 180 State Route 61 in Norwalk Ohio.  Well known for his culinary skills and the diversity of his menu makes dining a pleasurable experience.  Call ahead for reservations at Ph. 419-504-8884 

Ingredients:

10 Servings;

5  each 1 pound sweet potatoes

1/2 cup blended oil

1 cup smoked applewood bacon, cooked and chopped

4 cups swiss chard, chopped

2 tablespoons garlic, minced

3 tablespoons shallots, minced

8 oz. goat cheese, crumbled

2 Tablespoons fresh thyme, chopped

2 Tablespoons fresh parsley, chopped

1 Tablespoon fresh creacked black pepper and kosher salt

Directions:

Preheat oven to 375*F.  Wash sweet potato and place on a baking sheet, place in oven and roast 45 minutes.  Potatoes should still be firm when removed from oven.  Allow potatoes to slightly cool and remove skin.  Place on cutting board and cut into medium sized cubes.

Place a large cast iron skillet on medium low heat.  Pour blended oil into pan and allow to heat.  Next add the shallots and allow to slightly

brown, followed by the sweet potato cubes and the swiss chard and stir every 3 to 5 minutes.  As the chard begins to wilt, add the garlic, thyme, parsley, salt and pepper.  Finally add the bacon and goat cheese.  Stir gently and check for seasoning.  Add additional salt and pepper to taste.  Serve immediately.  Serves 10.    

Sweet Potato Breakfast Casserole

Sweet Potato Breakfast Casserole

Sweet potatoes are the star in this breakfast casserole recipe. We start the recipe with a quick and easy hack for tenderizing the potatoes—pop them in the microwave! Put the spuds in a microwave-safe bowl with water, cover with plastic wrap, and cook on HIGH until they're tender, probably around 4 minutes. Next, brown the sausage in a skillet. A mixture of eggs, half-and-half, and Italian seasoning will serve as the base of your frittata. You’ll stir together all of your ingredients and 1 cup of mozzarella cheese before adding it all to your lightly greased 5-quart slow cooker. Sprinkle the top with the remaining cup of mozzarella cheese before setting your slow cooker to LOW and cooking until the frittata is just about set. You’ll need to allow around three and a half hours. Next, you’ll remove the lid and continue cooking. This will help the liquid on the top of the frittata to evaporate. Before serving, garnish with chopped fresh parsley.
Ingredients:
1 1/2 pounds sweet potatoes, peeled, cut into 1/2 inch pieces
2 tablespoons water
1 tablespoon salted butter
1 pound pork breakfast sausage
6 large eggs
1 cup half-and-half
1/2 teaspoon Italian seasoning
2 cups fine, dry breadcrumbs
1 cup refrigerated pre-chopped onion
8 ounces pre-shredded mozzarella cheese (about 2 cups), divided
Chopped fresh parsley
Directions:
Place sweet potatoes in a microwave-safe bowl with water. Cover with plastic wrap, and microwave at HIGH until tender, about 4 minutes. Remove plastic wrap, and set aside. 

Melt butter in a large skillet over medium-high. Brown sausage in melted butter, stirring often, until sausage is browned and crumbled, 5 to 6 minutes. 

Whisk together eggs, half-and-half, and Italian seasoning in a medium bowl. Stir together sausage, egg mixture, breadcrumbs, sweet potatoes, onion, and 1 cup of the cheese in a lightly greased 5-quart slow cooker. 

Sprinkle top with remaining 1 cup cheese. Cover and cook on LOW until almost set, about 3 1/2 hours. Remove lid, and cook on LOW until edges are browned and liquid on top has evaporated, about 20 minutes. Garnish with fresh parsley.  Serves 8

Sweet Potato Casserole

Ingredients:
5 pounds sweet potatoes (5 to 6 large)
1 large shallot
1/3 cup whole milk
2 large eggs, beaten
1 1/2 teaspoon chopped fresh sage
1/4 teaspoon nutmeg
1 cup unsalted butter, melted, divided
2 1/2 teaspoons Kosher salt, divided
1 1/4 teaspoon black pepper
1 1/2 cups Pecan halves, roughly chopped
1 1/2 cups coarsely ground day-old sourdough 

         breadcrumbs
2 ounces Parmigiano-Reggiano cheese, about 1/2 cup
Chopped flat leaf parsley

Directions:

Preheat oven to 350°F. Place potatoes on an aluminum foil-lined baking sheet. Bake in preheated oven until very tender when pierced with a knife, about 1 1⁄2 hours. Cool 30 minutes. Peel and discard potato skins.


Stir together potatoes, shallot, milk, eggs, sage, nutmeg, 1⁄2 cup of the melted butter, 2 teaspoons of the salt, and 1 teaspoon of the pepper with a fork until mostly smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.


Combine pecans, breadcrumbs, cheese, and remaining 1⁄2 cup butter, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl. Sprinkle pecan mixture in an even layer over potato mixture.

Bake, uncovered, at 350°F until topping is golden brown, 28 to 30 minutes. Sprinkle with parsley.

Detox Beet Soup With Almond Milk

Detox Beet Soup With Coconut Milk

This vibrant beetroot soup can be enjoyed hot or cold. Cozy up to it on a chilly night or enjoy it chilled on a summer afternoon!

Ingredients:
3 large red beets
4 medium sweet potatoes
1 T extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups vegetable stock
1 can coconut milk
1/2 t salt
1/4 t freshly ground black pepper
1 t cumin powder
1/2 t coriander powder
1/4 cup coconut milk
2 T fresh chives, chopped (for garnish)

Directions:

Preheat oven to 400°F.

Wash the sweet potatoes and beets under cool running water. Wrap them in separate foil sheets, place them on a baking tray, and roast for 1 hour. Remove from oven and set aside to cool.

Meanwhile, chop and sauté the onion with extra virgin olive oil until translucent. Add minced garlic and sauté for another minute. Season with salt, pepper, cumin and coriander. Set aside.

Once the beetroots and potatoes are cool enough to handle, peel the skin off, chop into cubes, and place them into a blender. Add onion mix, coconut milk and 3 cups of vegetable stock. Blend until smooth. If you find it too thick, gradually add another cup of stock until you reach your desired consistency.

If you’d like to enjoy it hot, heat soup in a saucepan. Pour into serving bowls and garnish with coconut milk and chopped chive
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Smashed Root Vegetables

Ingredients:
1 pound sweet potatoes, cut into 1-inch pieces
1 pound parsnips, cut into ½-inch pieces
8 ounces celery root, cut into ½-inch pieces
1 clove garlic, smashed
½ teaspoon kosher salt
2 tablespoons extra virgin olive oil
2 large shallots, sliced into thin rings
2 tablespoons fresh rosemary leaves (from about 2 sprigs)
Freshly ground black pepper, for serving 

Instructions:
Add the sweet potatoes, parsnips, celery root, and garlic to a large pot and fill with cold water to cover by 1 inch. Place over high heat and let come to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, 15 to 20 minutes. Scoop out and reserve 1 cup of the cooking liquid before you drain the vegetables. 

Return the vegetables to the pot and mash with a potato masher. Add ½ cup of the cooking liquid and the salt and mash together. Add more of the liquid, if necessary, for desired consistency. Spoon the vegetables into a serving bowl. 

In a small skillet, heat the oil over medium heat. Add the shallots and cook, stirring, until caramelized, 3 to 4 minutes. Add the rosemary and cook until crisp, about 45 seconds more. Scatter over the vegetables and top with pepper. 

Stove Top Sweet Potatoes With Chipotle Chilies And Dried Cranberries

STOVE-TOP SWEET POTATOES WITH 

CHIPOTLE CHILIES AND DRIED CRANBERRIES

Ingredients:
Serves 8.
3 T. unsalted butter
2 1/2 lbs. orange-flesh sweet potatoes, peeled, 
    cut into 1-inch thick slices or cubes 
1/2 cup dark brown sugar
1/2 cup real maple syrup
1 cup dried cranberries
1 cup fresh orange juice
1 T. canned chipotle chilies in adobo sauce, diced with sauce

Directions:
Salt and pepper to taste.

Melt the butter in a large skillet over medium heat. Lower the heat and add the ingredients in the order listed. When liquid comes to a boil, lower heat to a simmer. Cover and cook for 30 to 40 minutes or until the yams are tender.

October 31, 2016

Phillis Carey’s Recipe of the Week 10/31/16

Sweet Potato Veggie Burger

Sweet Potato Veggie Burger

Ingredients:

2 sweet potatoes 

1 (15 oz.) can kidney beans, rinsed and drained
1/2 small red onion, diced
1 cup carrots, grated
1 1/4 cups whole oats
1/2 cup cilantro, chopped
1 egg
1-2 tablespoons olive oil
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon turmeric
salt and pepper, to taste

*

Directions

Preheat oven to 400º F.

Cut sweet potatoes in half and place them cut side down on a baking sheet. Place in oven and cook for 30-40 minutes, or until tender.

Once cool, remove skins from potatoes, chop into pieces and set aside.

In a food processor, blend oats until they are a fine powder. Remove and set aside.

Add kidney beans, onion, sweet potatoes, carrots and cilantro, and pulse for 10 seconds. Then add in spices and salt and pepper.

Add egg and pulse for another 5 seconds, until semi-smooth.

Slowly pour in ground oats until mixture holds together.

Divide mixture into 4-6 burger patties.

Heat vegetable oil in a large pan or skillet over medium-high heat. Once hot, place burger patties in pan and cook each side for 3-4 minutes, or until golden and warmed through.