Sweet Potato Pie
1.25 lbs of sweet potato
1 cup sugar
1/2 cup butter
1/2 cup milk
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1 unbaked pie crust
Boil sweet potato(es) until done, approximately 45 minutes. Use cold water on them to help peel the skins off. Mash potatoes in bowl with melted butter, then stir in remaining ingredients. Beat until smooth and pour into unbaked pie crust. Bake at 350 degrees for an hour or until toothpick comes out clean.
Commentary: We used local organic sweet potatoes courtesy of Hollygrove Market’s weekly basket.
Recipe used: http://allrecipes.com/recipe/sweet-potato-pie-i/
Cabbage Rolls with Twice Baked Sweet Potatoes
- 1 medium head cabbage
- 1-1/2 cups chopped onion, divided
- 1 tablespoon butter
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 4 garlic cloves, minced
- 2 tablespoons brown sugar
- 1-1/2 teaspoons salt, divided
- 1 cup cooked rice
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon pepper
- 1 pound lean ground beef (90% lean)
- 1/2 cup red wine
- 1/2 cup V8 juice, optional
- In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
- In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, red wine, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
- Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef over mixture and mix well.
- Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
- Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 4 servings.
Twice Baked Sweet Potatoes
- 6 sweet potatoes, even in size and scrubbed
- 4 tablespoons brown sugar
- 4 tablespoons butter, room temperature
- 4 ounces cream cheese, room temperature
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.
Grilled Pork Pad Thai
Box of A Taste of Thai Pad Thai
2 cups grilled pork
Handful of Thai basil
2 large diced scallions
1 cup of shitake mushrooms
4 small eggplants
1 tablespoon of peanut butter
Handful of chopped cilantro
1. Pour noodles into a bowl. 2. cover with very hot tap water, Stir to separate. soak noodles for 25-30 minutes. Do not over soak. 3. Drain noodles. 4. Heat tbsp oil in a wok or large skillet over Medium-High heat. Add egg. Scramble lightly, about 20 seconds. Add remaining vegetable oil. Add drained rice noodles. Stir-fry 4-7 minutes until firm but tender. Add scallions, pork, mushrooms, eggplant, peanut butter and pad Thai sauce. Stir-fry for about 1 minute. Serve hot, garnished with lime wedges and cilantro.
Homemade Terranova Cannelloni
- 1 cup red onion, diced
- 1/2 cup celery, diced
- 1/3 cup carrot, diced
- 2 tablespoon olive oil
- 2 cloves garlic
- 2 lbs of Terranova Italian sausage
- 1/2 cup white wine
- 1 1/4 cups beef broth
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Salt, to taste
- Pepper, to taste
- 2 egg yolks
- 2 tablespoon butter
- 2 tablespoon flour
- 1 cup milk
- 1/4 teaspoon ground nutmeg
- 3/4 cup Parmesean cheese, freshly ground
- Box of Dried Cannelonni tubes
- 2 eggs, beaten
- 1 teaspoon salt
- 2 cups flour
- 1/4 cup water
- 1 (16-ounce) jar high quality marinara sauce
- 1/2 pound Fontina cheese, grated
- 1/2 cup heavy cream
- 5 tablespoon butter
- 1/4 cup Parmesean cheese, grated
- Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened.
- Add the garlic, and cook 1 minute. Add sausage (removed from casing). Cook, stirring occasionally, until meat is no longer pink. Drain excess liquid and grease thoroughly.
- Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper.
- Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
- Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper.
- Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
- Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside to cool.
- In a medium size bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
- On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thickness (recommend the #5 thickness setting on hand-crank pasta machine). Use machine or knife to cut into 4- x 5-inch strips.
- In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
- Place 1/3 of the cooled meat and parsley sauce mix into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. Repeat with remaining mixture until all filling ingredients are processed.
- Prepare Fontina Cheese Sauce by placing Fontina, cream, butter and Parmesan in a double boiler or a bowl in a saucepan of simmering water. Heat, stirring occasionally, until the cheeses have melted and the sauce is smooth and hot.
- Cover bottom of 9 x 13-inch baking dish with 1/4 inch of marinara sauce. Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to 9 x 13-inch baking dish. Repeat with the remaining noodles and filling, arranging in single layer.
- Ladle the remaining marinara sauce on one side of the cannelloni, leaving the other 1/2 of each tube without sauce. Spread the Fontina cheese sauce on the other 1/2 of the cannelloni and sprinkle with the remaining Parmesan cheese.
- Bake at 400 degrees F for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.