Great!! :D
A few rules/guidelines are listed in the first post.
Are you ready to receive your secret ingredients? Okay, here they are:
* sweet potatoes (either canned, fresh, or pureed) (sometimes called yams)
* walnuts (other nuts may be substituted)
* apples, apple juice, or apple sauce
Now, let's allez cuisine!!!
The sweet potato splendor sounds totally delicious!!!I agree, and am looking forward to making this...you won't be surprised to find out that I have all the ingredients!
I may try it one day.
I take for granted it's calory free. ::) ;D
I agree, and am looking forward to making this...you won't be surprised to find out that I have all the ingredients!
I was looking for canned pumpkin in the grocery store today and couldn't find it anywhere. Looked up and down the canned vegetable aisle. I was beginning to think maybe I had been teleported to Europe! Anyway, I finally found it with the pie fillings in the baking aisle. Monroe has very little imagination!!
Anybody got a recipe for fried brussel sprouts? Paul and Lynne and I had some at the bar on Tremont Street in Boston where we had dinner, and they were scrump-diddly-umptious! :D
I was just reading a restaurant review of a new place in Denver and they raved about the fried brussels sprouts. Lynne, your recipe sounds great. I usually prepare them steamed in a sweet/sour sauce, and I'm getting a little tired of that.
Sweet Potato Splendor
Take fresh sweet potatoes, wash them and cut them into bite size chunks.
Rub them lightly with olive oil, and spread them in a baking dish.
Put them in the oven for 20 minutes at 350 degrees.
Pull the pan out of the oven, and with a spatula, loosen the sweet potato chunks from the pan, and flip them around.
Pour some apple juice in the pan. Not much, just enough to mostly have a thin layer of it on the bottom of the pan.
Chop up some walnuts, not finely, just enough to not have really big chunks. And not too many, just enough to add a little sumpsumpn to the roasted sweet potatoes.
Also sprinkle in a small amount of salt, and a light amount of either powdered ginger, or if you gots it, chopped candied ginger.
With the spatula, blend all this, and spread it around the pan.
As you are blending, add more apple juice, if necessary, to coat all of it.
Put it back in the oven for another 15 minutes, pulling it out halfway through to flip and check.
Keep baking until the sweet potato is cooked through.
Depending on the amount of liquid, the heat of the oven, the age of the sweet potatoes, and other factors, this will either turn out with a delightful roasted and glazed quality, with every sweet potato jewel and every walnut crumb glazed in rich apple goodness, or it will turn into a mush, also very delicious, or somewhere in between.
Wherever it ends up on the consistency spectrum, it will be delicious and have lots of vitamin A.
If it's mushy, you can eat it in a bowl with a little half and half poured on.
Yum.
Come to think of it...
Hm...why not melt the chocolate, and dip the grapes in it.
Does that count as an entry for the challenge?
Come to think of it...
Hm...why not melt the chocolate, and dip the grapes in it.
Does that count as an entry for the challenge?
You bet, friend! Now you're getting the hang of it!! But, what kind of grapes? What kind of chocolate? How would you melt it? And, chocolate is sticky so would you like to roll the chocolate grapes in something else, like chopped pistacios or coconut? And, what about the Halloween angle? What can you do to make the grapes creepy? (Personally I think that peeled grapes are pretty creepy looking, myself)
The iron skillet award for our very first challenge goes to (drum roll please) Ellemeno, our BetterMost administrator, for her excellent Sweet Potato Splendor! This recipe is simple, delicious, and easy to make. I can just hear Ennis clanging on his coffeepot with a stick in appreciation! And Jack is sharpening up his potato peeling knife!
Sweet Potato Splendor
Take fresh sweet potatoes, wash them and cut them into bite size chunks.
Rub them lightly with olive oil, and spread them in a baking dish.
Put them in the oven for 20 minutes at 350 degrees.
Pull the pan out of the oven, and with a spatula, loosen the sweet potato chunks from the pan, and flip them around.
Pour some apple juice in the pan. Not much, just enough to mostly have a thin layer of it on the bottom of the pan.
Chop up some walnuts, not finely, just enough to not have really big chunks. And not too many, just enough to add a little sumpsumpn to the roasted sweet potatoes.
Also sprinkle in a small amount of salt, and a light amount of either powdered ginger, or if you gots it, chopped candied ginger.
With the spatula, blend all this, and spread it around the pan.
As you are blending, add more apple juice, if necessary, to coat all of it.
Put it back in the oven for another 15 minutes, pulling it out halfway through to flip and check.
Keep baking until the sweet potato is cooked through.
Depending on the amount of liquid, the heat of the oven, the age of the sweet potatoes, and other factors, this will either turn out with a delightful roasted and glazed quality, with every sweet potato jewel and every walnut crumb glazed in rich apple goodness, or it will turn into a mush, also very delicious, or somewhere in between.
Wherever it ends up on the consistency spectrum, it will be delicious and have lots of vitamin A.
If it's mushy, you can eat it in a bowl with a little half and half poured on.
Yum.
Hi all. I'm planning to bring in a special Halloween dish to work next week. I'd like it to include apricots. Also, one of the people in our office is diabetic and can't have sweets. Anyone have a recipe that would work? I'd be much obliged!
Wow, this does sound delicious. I'll bet my coworker could eat this because he takes cream in his coffee! Thank you so much, friend, for taking the time to write down this recipe...I can't wait to try it!
Yes, Jeff, they were scrummy. I think they used a deep fryer, but you can approximate the taste. After rinsing them, slice them very thinly, then saute them in canola oil on very high heat. I add just a little cumin. Yum.
Thanks for the brussels sprouts recipe, Paul. Is it the cumin that makes them scrummin-y?
Anybody got a recipe for fried brussel sprouts? Paul and Lynne and I had some at the bar on Tremont Street in Boston where we had dinner, and they were scrump-diddly-umptious! :D
I can see you all out there with your thinking caps on!! Or, maybe it's one of those chef's hats? (What are those called?)
And the game is on!! (Sherlock reference there)
Okay, here are the ingredients for your first fall challenge:
- fish (any kind, including shellfish)
fruit (any kind, including berries, stone fruit, puree, jelly, etc)
No, you can not use tomatoes for the fruit!!
Rules and guidance in the first posting...
Yes, and citrus fruit works too!! That ought to make the challenge a bit easier!
So, here's another one. Minced meat and white cabbage.
Krautwickel!
I love cabbage, because it is nutritious, cheap and easy (especially if you buy those pre-chopped bags). The fresh farm-market stuff should be really good. Here are a few ideas:
Cut the cabbage in chunks, toss it with olive oil and roast it in the oven.
Make the traditional Irish dish colecannon: add boiled cabbage and onions to mashed potatoes. I also add grated cheddar.
Asian stir fry: Shredded cabbage and onions, red peppers, carrots sauteed in Asian flavors: peanut and sesame oil, garlic, rice wine or vinegar or fish sauce, soy sauce. Add shredded chicken. You can add rice or pasta to this, or just have the vegetables and chicken.
Cabbage soup: saute chopped onions, add flour to make roux, cook until roux is golden, add chicken broth, then add chopped potatoes, chopped ham, when potatoes are almost tender add shredded cabbage, cook until cabbage softens.
Chopped salad: chop lettuce into small pieces. Add shredded cabbage and whatever else you want in the salad, also finely chopped.
Also, when I make fish tacos I always top them with Southwestern cole slaw. I just mix shredded cabbage with chipotle-ranch dressing. Even my son loves it.
Oh, I just love seeing these international recipes! Might you let us know what kind of herbs you use in the cabbage rolls? If I recall, the seasonings really make the dish. Do you use caraway seed?
Don't ask a Kraut what to do with it. Too easy ;) :laugh:
Krautwickel!
In English stuffed cabbage or cabbage rolls.
It's white cabbage wrapped around a filling of minced meat, herbs, onions, salt, pepper and nutmeg. Stew the rolls and serve with gravy and (mashed) potatoes.
The rolls ready to be stewed:
(http://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Lebensmittel-Kohlroulade1a-Asio.jpg/800px-Lebensmittel-Kohlroulade1a-Asio.jpg)
The whole dish:
(http://www.f1online.de/premid/005338000/5338211.jpg)
You can also take savoy cabbage instead of white cabbage. But eww, eww, eww - who in their right mind would want that? ;) Savoy cabbage is just yuck.
Now I'm curious what the Americans come up with. Do you know cabbage rolls at all? What else could one do with the two ingredients?
Sweet Potato Splendor
Take fresh sweet potatoes, wash them and cut them into bite size chunks.
Rub them lightly with olive oil, and spread them in a baking dish.
Put them in the oven for 20 minutes at 350 degrees.
Pull the pan out of the oven, and with a spatula, loosen the sweet potato chunks from the pan, and flip them around.
Pour some apple juice in the pan. Not much, just enough to mostly have a thin layer of it on the bottom of the pan.
Chop up some walnuts, not finely, just enough to not have really big chunks. And not too many, just enough to add a little sumpsumpn to the roasted sweet potatoes.
Also sprinkle in a small amount of salt, and a light amount of either powdered ginger, or if you gots it, chopped candied ginger.
With the spatula, blend all this, and spread it around the pan.
As you are blending, add more apple juice, if necessary, to coat all of it.
Put it back in the oven for another 15 minutes, pulling it out halfway through to flip and check.
Keep baking until the sweet potato is cooked through.
Depending on the amount of liquid, the heat of the oven, the age of the sweet potatoes, and other factors, this will either turn out with a delightful roasted and glazed quality, with every sweet potato jewel and every walnut crumb glazed in rich apple goodness, or it will turn into a mush, also very delicious, or somewhere in between.
Wherever it ends up on the consistency spectrum, it will be delicious and have lots of vitamin A.
If it's mushy, you can eat it in a bowl with a little half and half poured on.
Yum.
In honor of Throwback Thursday, we present for an encore the recipe of Sweet Potato Splendor, submitted by Ellenemo!
Or, you could make a crunchy topping with oatmeal, tossed with some melted butter, flour, and brown sugar and sprinkled on top of the sweet potatoes and baked until it is brown and crisp.
Why don't you just crumble up oatmeal cookies? ;DThat would work just as well!
eye of Newtandspiders' webs