The Sweet Potato 3 Ways

  

 

 The Sweet Potato is so versatile and so full of amazing nutrients.  Click the link to see why you should fall in love with this awesome root.

When I am preparing mine I always give the skin a good scrubbing.  When you eat the potatoe with the skin on, it gives you 4 times the amount of Beta Carotene!

I always wrap mine in foil and line my tray for easy clean up. 

 I just wrap up the foil and the clean up is nothing!

 Everyone in my house takes their Sweet Potato a little different.
My Boy's all prefer a little crunch - this is why there are chips with this  - you could make the most beautiful meal and one of the guys are going to say - "Got any Chips?"  Im okay with this now, but as a newly wed - not so much.

The little guys like their Sweet Potatoes with the traditional cinnamon, brown sugar and butter topping.  This is more of a dessert to me, but knowing all the great nutrients they are getting in their spud I let that go too!

 My girl prefers her with a Balsamic Honey Vinaigrette. It is so easy to make because I use a Good Season's Salad Dressing mix as my base.  I swap the regular vinegar the pkg calls for and use Balsamic.  Then I add Honey to sweeten the pot a little bit.  It is so delicious, I love it this way as well. 

Today I tried something new that I seen in Whole Living magazine.  I was surprised at how much I really enjoyed it.
On a Baked Sweet Potato squeeze several Orange wedges. Then top with some chopped pecans!  This has a very bright flavor.  I so enjoyed it and just had to share!  Any time there is a new idea for a way to Top a Sweet Potato I am ready to hear it.  They are so easy for this home-school momma to prepare for lunch they are a staple in our house! 

Grandma Branham's Cole Slaw

3 Cups finely shredded crisp cold cabbage
green onions, diced fine
(Can add chopped bell pepper and chopped parsley)
3 Tbs. Sugar
1 1/2 teas. salt
1/4 cup apple cider vinegar
3 Tbs. salad oil

1. Combine vegetables, tossing lightly.
2. Just before serving, combine sugar, salt, vinegar and oil, and shake or stir until sugar is dissolved and pour over vegetables.
Grandma would sometimes place the cabbage mixture in the freezer for 15-30 minute before we were to eat, so it would be super cold and crisp! Yum!

Wilted Spinach Salad

Serve this dish with Peggys Pasta! They marry quite well!
1/4 cup oil
1Tbs. Sugar
1/2 cup vinegar
1/2 cup water
Heat till boiling and sugar dissolves
Pour over spinach with crumbled bacon and purple onion slices over top.
Delicious & Simple

Mexican Corn Casserole

This is one of those dishes that is a holiday tradition, but isn't necessarily a holiday dish!  It's just one that Cousin Pat Eichenberger always brought to Christmas gathering and we loved it. I would love to see her and all my Arkansas family.  I miss them so much especially in the fall and Christmastime.  So today while I think about them - I will share her dish with you!

5  cans shoe-peg con drained
2 pkg *8oz  cream chease
1 cup warmed milk
1 1/2 stick of butter
1 cup jalapeño peppers (chopped)
3 Tbs. flour
1 tsp. salt

Melt cream cheese and butter in microwave; Stir until smooth.  Add Milk, flour, and Salt, Mix Well. Stir in Corn and Jalapeños.  Pour into a 9x13 baking dish and cook at 350 for 30 minutes.

Roasted Veggies

Submitted by Dara Singleton

For a quick Daniel Diet side item we often just slice up various veggies, and roast them in the oven with a little olive oil, fresh cracked black pepper, and kosher salt!
I have done this with Potatoes and Onions and a bit of Emeril's Southwest Essence in place of the salt and pepper. Its Delicious, Healthy, and best of all EASY!!!

Grilled Asparagus with Balsamic Vinegar

Submitted by Dara Singleton
taught by cooking class at Harvard

1 pound thin Asparagus spears
1 tsp olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Cooking spray
1 T balsamic vinegar

1. Prepare grill.
2. Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, toss well to coat. Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender. Place asparagus in a bowl drizzle with vinegar. Serve immediately. Yield 4 servings.

Fresh Corn Cakes

submitted by Dara Singleton
found in Southern Living Magazine

Makes about 3 dozen; Prep: 20 minutes
Cook: 7 minutes per batch

2 1/2 cups fresh corn kernals (about 5 ears)
3 large eggs
3/4 cup milk
3 T butter melted
3/4 cup flour
3/4 cup yellow or white cornmeal
1 (8 oz) pkg fresh mozzarella cheese grated
2 T chopped fresh chives
1 tsp salt
1 tsp freshly ground pepper

1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.
2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large non-stick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

(This recipe is said to be by - Magdalena Di Rocco of Brevard, North Carolina) I can't wait to try it. Josh had corn cakes while in Venezuela and we always notice corn cake recipes, and try them to see if we can come close to what he had there.

Hashbrown Casserole

Submitted by Marci Smith

(I doubled the recipe below for our Life Group)

2 lbs. frozen hashbrowns (no need to thaw)

8 oz. sour cream (I use light)

1 can cream of celery soup

2 c. shredded cheddar (I use 2% milk fat instead of full fat)

1/4 c. melted butter (I use the real stuff)

2 T grated onion (I use more...and just chop it into small pieces)

1 t. salt

Mix everything except hashbrowns. Pour mixture over hashbrowns and mix thoroughly. Bake uncovered for 1 hour on 350 degrees

Scalloped Tomatoes

Submitted By Dara Singleton
given to me by Judy Svenes

This is a delicious recipe, and is perfect for the summer time when there is an abundance of fresh vine ripened tomatoes around. The first time I tasted this I was just blown away. Give it a try - you will love it!


Ingredients:
1/4 cup butter
1 onion chopped
1 tsp salt
black pepper to taste
1/2 tsp dried basil, or more to taste
4 tsp brown sugar, or more to taste
5-6 tomatoes sliced
2 cups croûtons -preferably the Italian Seasoned ones)
shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F. Saute onion in butter until transparent. Remove from heat. Stir in salt, pepper, basil, brown sugar, and tomatoes. Add croutons and mix until all ingredients are well seasoned. Pour into 9x13 greased baking dish. Bake for 30 minutes. Sprinkle mozzarella cheese over the top. Bake for 5 minutes more. Serve piping hot!

Parmesan Potatoes

 This is my Grandmother White's Recipe. Originally from Arkansas, they moved to be near our family in Missouri after they retired.  This is one classy lady who had an hourglass figure after all three kids - tiny little thing. How she stayed that way cooking this way - I don't really know - but at 85 she has been caught on the ladder cleaning out the gutters - so maybe that is how!
This recipe is a wonderful one that is easy and delicious.  We always wish there were more of it when we are through (leftovers are popular at our house!)

6 large potatoes
1/4 cup flour
1/4 cup Parmesan
3/4 tsp. salt
1/8 tsp. pepper
1/3 cup melted butter
chopped parsley

Peel potatoes and cut into wedges.
Combine cheese, flour, salt, and pepper in a gallon ziplock.
Moisten potatoes with water and shake in "batter" until all of the potatoes are lightly coated.
Melt butter in 9X13 pan. Place potatoes in pan and bake at 375 for 1 hour, turning once after 30 minutes. After golden brown, remove and sprinkle with parsley.

Double Baked Potato Casserole

Submitted by Angela Sustala

5 lb bag potatoes, peeled & boiled

1 package shredded cheddar cheese

1 large container (16 oz.) sour cream

1 small container (8 oz.) sour cream

1 package (8 oz.) cream cheese, softened

1 package bacon, fried crisp & chopped

2 stalks green onions, chopped

1 stick butter

Mash potatoes & add butter. Mix in cream cheese & large container sour cream using electric mixer. Put in 9x13 dish. Spread small container sour cream on top. Sprinkle onions, cheese & bacon on top. Bake @ 350 for 35 minutes or until cheese is melted. Serves a crowd!

dara's notes: Okay these are delicious - Angela served us these one of the first times we went to their house or they came to life group - I can't remember - but they are so so good!

Corn Casserole

Submitted by Pastor Lori Eilers

½ onion and ½ red pepper sautéed in evoo
1 can drained whole kernel corn
1 can cream corn
1 box Jiffy corn bread mix
3 eggs
1 cup sour cream
1 cup shredded cheddar cheese

Mix all together and spread into an 8x8 baking dish. Bake at 350 degrees for 45 minutes. This recipe doubles easily for a 9x13 dish. Reheats well.

Pastor Lori's Notes:
This is a great pot-luck kind of dish. Awnna Singleton would eat this everyday of she was able!

Fried Green Beans

submitted by Dara Singleton

Fry about 6-8 slices of bacon. Save drippings and set aside bacon. Add to your drippings 2-3 can's of green beans drained. Add these spices to your liking: Onion flakes (or better yet fry up a diced red onion in with the green beans), garlic powder or fresh minced garlic, a pinch of brown sugar- like a tablespoon, pepper and salt. If that isn't enough oil, I do some real butter. Cook these down real good - start them when you begin preparing your dinner meal - cook at a medium high heat, then once cooked through good - turn them down on low. Before serving crumble bacon all over the top and don't forget to make it to the gym in the morning!

Dara's notes: If I don't have bacon - I just use real butter, they are delicious however you do them. You can even add stewed tomatoes with for a Italian flair - very good! Josh doesn't prefer them that way - but my dad and I love them with the tomatoes - that rendition came from the restaurant that Josh proposed to me in - The Red Onion Cafe in Joplin MO.