Sweet potatoes and fall, Thanksgiving, Christmas all seem to go together. I love nothing better than a delicious baked sweet potato, even without the butter or sugar that are often on top. The following recipe was given to me by my good friend and fellow coworker in Sierra Leone in the 1970's, Margaret Phillips. I have been using it ever since for the holidays. The dish is very different than your usual sweet potato casserole with the marshmallows. It is made from raw, grated sweet potato and has pineapple in it. The recipe is for a side dish but is sweet enough to also be used for a dessert. I love it along side turkey and dressing with the other "fixin's". I usually double the recipe for family gatherings.
Sweet Potato Pudding
2 cups raw sweet potato, grated
1 1/4 cup white sugar
2 eggs
1 cup milk
4 Tbsp. butter
2 Tbsp. flour
1 cup crushed pineapple, drained
1 tsp. salt
1. Cream the butter and sugar. Add eggs and mix.
2. Add the flour and all other ingredients, except the sweet potatoes and mix well.
3. Add the grated sweet potatoes and mix.
4. Pour mixture into a 9 x 13 inch greased pan or a 2 quart casserole. (I like it thinner in the 9 x 13 pan).
5. Cover and bake for one hour at 375 degrees.
6. Then uncover and bake another 30 minutes.
Serve with any meal as a side dish.
Wednesday, September 28, 2011
Friday, September 23, 2011
Pork Chops and Curried Rice
You have a package of pork chops or sliced pork loin for dinner tonight. What will make it interesting and delicious with relatively easy preparation? This is where I was last night. So I combined a few recipes to come up with the one below. It was really well accepted by the family- that means there was not much left! If you are not cooking for six people, cut it all in half or enjoy the leftovers later.
Pork Chops and Curried Rice
9 pork loin slices or regular pork chops
1/2 med. onion, chopped
2 stalks celery, chopped
2 Tbsp. olive oil
2 cups white rice
1 Tbsp. curry powder
1/4 cup raisins or currants
4 cups chicken broth
1 cup orange juice
Salt and black pepper to taste
1. Salt and pepper chops. Brown each chop in a large skillet until browned on each side. Don't burn them. Put aside on a plate as they are browned.
2. In the same pan, add the olive oil, onion and celery. Stir to coat with oil and let cook about 3 min. until tender crisp.
3. Add the rice, raisins and curry powder to the onion, celery mixture and stir on medium heat about 3-4 more minutes.
4. Add the broth and orange juice to the rice, onion mixture and heat almost to boiling. Pour all this into a 10.5 inch x 14.75 inch baking dish.(9x13 will work, but more crowded.)Taste liquid and add salt and black pepper to taste. The broth and salted chops maybe enough salt.
5. Lay the pork chops on top of the rice mixture.
6. Cover tightly with aluminium foil. I double cover mine. This helps the rice to cook and absorb the broth. Cook for 1 hour at 350 degrees.
Very nice served with cooked apples with cinnamon.
Pork Chops and Curried Rice
9 pork loin slices or regular pork chops
1/2 med. onion, chopped
2 stalks celery, chopped
2 Tbsp. olive oil
2 cups white rice
1 Tbsp. curry powder
1/4 cup raisins or currants
4 cups chicken broth
1 cup orange juice
Salt and black pepper to taste
1. Salt and pepper chops. Brown each chop in a large skillet until browned on each side. Don't burn them. Put aside on a plate as they are browned.
2. In the same pan, add the olive oil, onion and celery. Stir to coat with oil and let cook about 3 min. until tender crisp.
3. Add the rice, raisins and curry powder to the onion, celery mixture and stir on medium heat about 3-4 more minutes.
4. Add the broth and orange juice to the rice, onion mixture and heat almost to boiling. Pour all this into a 10.5 inch x 14.75 inch baking dish.(9x13 will work, but more crowded.)Taste liquid and add salt and black pepper to taste. The broth and salted chops maybe enough salt.
5. Lay the pork chops on top of the rice mixture.
6. Cover tightly with aluminium foil. I double cover mine. This helps the rice to cook and absorb the broth. Cook for 1 hour at 350 degrees.
Very nice served with cooked apples with cinnamon.
Thursday, September 22, 2011
Martha Stewart's Creamy Lemon Bars
I love tart lemon bars for a dessert buffet or dinner party. They are pretty to look at, easy to serve and with a refreshing lemon taste and scent. I have two different recipes from Martha Stewart's recipes, one is the tradition lemon bar and one is an easy, creamy version. Today I am posting the easy to make, creamy lemon bar recipe. Hope you enjoy it. I will post the more traditional lemon bar another time.
Martha Stewart's Creamy Lemon Bars
"The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust."
Everyday Food, June 2008
Prep Time
15 minutesTotal Time
45 minutes plus chilling
Yield: Makes 16
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)
Directions
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy.
3. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
4. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
5. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Martha Stewart's Creamy Lemon Bars
"The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust."
Everyday Food, June 2008
Prep Time
15 minutesTotal Time
45 minutes plus chilling
Yield: Makes 16
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)
Directions
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy.
3. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
4. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
5. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Monday, September 19, 2011
Spiced Chickpea 'Nuts"
This recipe came via a new facebook friend of mine, Lisa Mittry. We have never met face to face, but have a mutual friend. Lisa is a Nutrition Consultant at La Costa Chiropractic and Wellness Center in California. She has daily nutritional posts that are great. This snack recipe looks really delicious and good for you. Alot of us are into chickpeas in stews, curries and hummus. Try this recipe next time you have some extra cans around and need a snack for yourself or a party.
Spiced Chickpea 'Nuts'
1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon dried marjoram
1/4 teaspoon ground allspice
1/4 teaspoon salt
1. Position rack in upper third of oven; preheat to 450°F.
2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt.
3. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes.
4. Let cool on the baking sheet for 15 mins.
Spiced Chickpea 'Nuts'
1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon dried marjoram
1/4 teaspoon ground allspice
1/4 teaspoon salt
1. Position rack in upper third of oven; preheat to 450°F.
2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt.
3. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes.
4. Let cool on the baking sheet for 15 mins.
Thursday, September 15, 2011
White Chicken Chili
One of my best discoveries of the last 10 years is white chicken chili. I have used several different recipes, there are alot on the internet. This one from Cooking Light Magazine is probably my favorite. I have fallen in love with cannellini beans. They are white kidney beans and add so much to chili, soups and stews. I always keep several in my pantry. Try this recipe on one of our cool days this weekend. Great meal for football games, too.
White Chicken Chili
Cooking spray
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently.
3. Add garlic; sauté 2 minutes, stirring frequently.
4. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.
5. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce(optional).
6. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
Mercy Ingraham, Cooking Light
OCTOBER 2004
White Chicken Chili
Cooking spray
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently.
3. Add garlic; sauté 2 minutes, stirring frequently.
4. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.
5. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce(optional).
6. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
Mercy Ingraham, Cooking Light
OCTOBER 2004
Wednesday, September 14, 2011
No Cook Chocolate Cheesecake
I made this recipe up this week with what I had on hand for a quick dessert. It was a hit with my household of six right now. I had a Keebler store bought graham cracker crust and pudding mix and cream cheese. Stir, stir and dessert. See if you like it.
No Cook Chocolate Cheesecake
1 graham cracker crust
1 large box chocolate instant pudding
1 large block cream cheese
2 1/2 c. half and half
cool whip
1. Mix pudding mix with half and half until smooth.(I used my electric mixer)
2. Add softened cream cheese and beat until smooth.
3. Pour mixture into crust and spread out evenly. It will be thick.
4. Refrigerate. Slice and serve with Cool Whip or whipped cream on top.
No Cook Chocolate Cheesecake
1 graham cracker crust
1 large box chocolate instant pudding
1 large block cream cheese
2 1/2 c. half and half
cool whip
1. Mix pudding mix with half and half until smooth.(I used my electric mixer)
2. Add softened cream cheese and beat until smooth.
3. Pour mixture into crust and spread out evenly. It will be thick.
4. Refrigerate. Slice and serve with Cool Whip or whipped cream on top.
Tuesday, September 13, 2011
Lynn Rouse's Chicken-Tortilla Casserole
My good friend Lynn Rouse has made this casserole several times for Jerry and I. We really enjoy it each time. She makes it in a crock pot, so it is great for putting on early in the day for dinner, or before church on Sunday to have when you get home.
It is a one dish meal and totally filling and delicious.
Chicken-Tortilla Casserol in Crock Pot
Serves 6
4 skinless, boneless chicken breasts-about 2 lb., cooked (microwave or boil)
12 corn tortillas broken into pieces
1 med. onion, chopped
1 10oz.can cream of chicken soup
1 10oz.can cheddar cheese soup
1 10oz.can Rotel tomatoes with chilies
2 Tbsp. quick cooking tapioca
1-1 1/2 c.sharp cheddar cheese, grated
1. Gently shred chicken with a fork in a bowl.
2. Add soups, Rotel and chopped onion.
3. In the crock pot make a layer on the bottom of 4 broken tortillas, then add 1/3 of the mixture and then 1/3 of the grated cheese.
4. Repeat the layers two more times.
5. Cook in the crock pot on low 6-8 hours, or on high 3 hours.
Lynn suggest serving this dish with corn on the cob and a tossed salad.
It is a one dish meal and totally filling and delicious.
Chicken-Tortilla Casserol in Crock Pot
Serves 6
4 skinless, boneless chicken breasts-about 2 lb., cooked (microwave or boil)
12 corn tortillas broken into pieces
1 med. onion, chopped
1 10oz.can cream of chicken soup
1 10oz.can cheddar cheese soup
1 10oz.can Rotel tomatoes with chilies
2 Tbsp. quick cooking tapioca
1-1 1/2 c.sharp cheddar cheese, grated
1. Gently shred chicken with a fork in a bowl.
2. Add soups, Rotel and chopped onion.
3. In the crock pot make a layer on the bottom of 4 broken tortillas, then add 1/3 of the mixture and then 1/3 of the grated cheese.
4. Repeat the layers two more times.
5. Cook in the crock pot on low 6-8 hours, or on high 3 hours.
Lynn suggest serving this dish with corn on the cob and a tossed salad.
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