Category Archives: Cook

by | October 16, 2009 · 8:07 am

Sweet Potato Fries

While Anne’s husband moaned and groaned about sweet potatoes, mine voted for them! So this week, I am making one of his favorite side dishes (and mine) – Sweet Potato Fries. This dish is a simple, savory and a very healthy alternative to the greasy, oil soaked delicious devil of a French fry.

Ingredients:

  • One medium sweet potato, peeled and cut into thin strips
  • 1 Tbsp. of Extra Virgin Olive Oil
  • Lemon juice – fresh or store bought
  • Sea Salt
  • Cracked Black Pepper

SPFries1

Preheat the oven to 425 degrees.

Place the sweet potato strips onto a non-stick baking pan (I usually line mine with foil). Brush the olive oil over the fries. Squeeze lemon juice over the fries. Sprinkle with sea salt and pepper, to taste.

Cook fries for 12-15 minutes. I love these fries nice and crispy. When they start to get dark edges, they are ready to eat.

One medium sweet potato serves 2-3 people.

SPFries2

Helpful Hints:

Sweet potatoes can be very hard to cut into. If yours requires too much elbow grease, peel it and stick it in the microwave for 2-3 minutes to soften it up.

The silicone basting brush is one of my favorite kitchen utensils. It is great for spreading olive oil on fries, bread for paninis, quesadillas and more. Get yours here.

Squeeze lemons cut-side up to prevent seeds from falling onto the pan.

This side is great with barbeque!

stef

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by | October 14, 2009 · 8:20 am

Sweet Potato Waffles

When my husband found out our secret ingredient this week was sweet potatoes, he was not happy.  He refuses to eat anything that has sweet potatoes listed as an ingredient.

So, this week, I set out on a mission to make a recipe with sweet potatoes that even my husband would enjoy.  I came across these sweet potato waffles on the food network and thought they just might do the trick.

waffle(2)

Sweet Potato Waffles

1 1/2 cups peeled and cubed sweet potatoes
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites, at room temperature
1 cup milk
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted
1 tablespoon grated orange rind
Vegetable spray, for waffle iron

Steam or boil your sweet potatoes until they are fork tender and mash.

To the sweet potatoes, add the milk, brown sugar, butter, and grated orange rind.  Mix until combined and set aside.

In a separate bowl whisk together flour, baking powder, and salt.

Combine the sweet potato mixture with the flour mixture until combined and set aside.

Finally, beat the egg whites in a separate bowl until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time being careful not to over mix.

Pour  your batter into a well oiled waffle iron and heat until golden brown.

The verdict: The waffles tasted wonderful!  The small amount of orange rind really covers any strong sweet potato flavor.  Some may wonder why you would make sweet potato waffles if they do not even taste like sweet potatoes.  Well, why not!  My husband and daughter enjoyed wonderful waffles and, best of all,  got a good serving of nutrient rich sweet potatoes.  This recipe was a win-win!

anne

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by | October 12, 2009 · 9:18 am

Sweet Potato, Onion & Goat Cheese Tart

With our secret ingredient this week my thoughts originally went to a holiday favorite – sweet potatoes with marshmallows.  Unfortunately, my husband won’t eat them. Instead, I whipped up this savory appetizer which sneaks sweet potatoes in with other crowd-pleasing ingredients to earn compliments from even the biggest sweet potato skeptics.

Sweet Potato, Onion & Goat Cheese Tart
2 sm sweet potatoes, peeled
2 medium onions, chopped
1 pkg puff pastry
1 oz goat cheese
1/3C chicken broth
2 Tbsp half & half (or cream)
splash balsamic vinegar
kosher salt and black pepper
fresh thyme and sage, minced

potato2

Preheat oven to 400.  Thinly slice one peeled potato into coins and the other into small chunks.  Place the coins on a baking sheet, drizzle with a little olive oil and roast for 15 min until just soft.  Place the chunks in a pot of water and bring to a boil, cooking until very soft.

potato1

Thinly slice the onions and toss lightly with oil in a large skillet.  Season with salt, pepper and thyme.  As the onions begin to carmelize, add half of the chicken broth and balsamic vinegar, scraping any browned bits off the pan into the broth for flavor.  Continue cooking until liquid is gone and repeat, adjusting the temperature until onions are carmelized to a golden brown, approx. 20-25 min.

Roll out the puff pastry into a long sheet.  Use a knife to slice a 2 inch edge off each side, forming a rectangle with the remainder.  Slice the trimmings in half and layer two pieces on each side of the rectangle to form raised edges, like a picture frame.  Using a fork, poke holes in the center of the pastry but not on the edges.  Bake for 15 minutes until beginning to puff.

In a small bowl, beat the boiled potato chunks and half & half until creamy. Season with salt and spread the potato cream over center section of the puff pastry “frame”.  Layer onions, goat cheese (broken into bits) and potato coins on top.  Sprinkle with salt and sage.  Bake at 400 for 25-30 min, or until puff pastry is golden brown and bottom is crisped.   Cook times may vary by oven so check in on your pastry part way through cooking.

katie

potatotart3

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by | October 11, 2009 · 9:28 pm

You Called It: Sweet Potatoes

Looks like the HAP readers love seasonal ingredients as much as we do!  For our first HAP Ingredient Three Ways you got right into the spirit of fall by choosing sweet potatoes. Earthy, colorful and chock full of vitamins, sweet potatoes are surprisingly versatile, easily working in both sweet and savory dishes.

We’ll be serving them up all week long so don’t forget to check back!

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by | October 4, 2009 · 8:56 pm

Summer-Meets-Fall Tomato Soup

To me, nothing says fall like the return of comfort foods like soup and chili.  Not only can you pretty much include whatever ingredients you like but they’re easy and can be made in big batches for yummy leftovers.

Since tomatoes are still in season and plentiful in both stores and gardens, homemade Tomato Soup is one of my favorite summer-meets-fall dishes. I wasn’t always a huge fan of tomato soup but I discovered that a freshly flavored (and healthy!) homemade version is impossible to resist.

basil

Summer-Meets-Fall Roasted Tomato Soup
2 lbs fresh tomatoes, mix of Roma, vine-ripe (whatever looks good)
1 small onion, roughly chopped
1 28oz can whole peeled tomatoes
1-2 cloves garlic, minced
1 quart chicken (or vegetable) broth
2 Tbsp balsamic vinegar
1 Tbsp sherry
1/2C half & half
4 Tbsp butter
2 bay leaves
fresh basil, roughly chopped
Kosher salt, black pepper
crushed red pepper flakes (optional)
grated parmesan cheese (optional)

Heat oven to 450. Roughly chop fresh tomatoes and onion. Mix together on a baking sheet with the garlic cloves. Drizzle with olive oil, salt and pepper and roast for 20-30 minutes until peeling and soft.
tomonion
Move the tomatoes, onions and garlic to a stockpot or Dutch oven, heat on med-high. Add canned tomatoes with juices, broth, butter, bay leaves, along with vinegar and sherry, to taste. Use a potato masher to smash up the chunks and simmer on med-low for 10-15 min.

Remove the bay leaves. Use an immersion blender to puree the soup in the pot. Or use a standard blender/food processor and work in batches to puree soup to a semi-smooth texture. Add half & half and basil, stir well. Season with salt, pepper and red pepper flakes to taste.

Return to your childhood by serving with grilled cheese! Let soup simmer while you make your sandwich and garnish soup with parmesan cheese to serve.

katie

tomsoup

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by | October 2, 2009 · 8:19 am

The Ultimate Chicken Salad

I am always looking for recipes that last for more than one meal. This one I created a few years ago and it has been a favorite ever since. Not only is it easy to make, but versatile and healthy. Make this recipe for yourself or for a side or main dish for a luncheon or shower. 

Chicken Salad

 Ingredients:

 Approx 1 lbs. cooked chicken, cubed or shredded

2 stalks of chopped celery

1 chopped apple

½ small chopped red onion

½ c. dried cranberries

½ c. slivered almonds

Approx. 1 c. low-fat mayonnaise

Salt and pepper to taste

 Mix well and chill.

 Chicken Salad1A few notes:

For the chicken – I boil boneless skinless chicken breasts in a water/chicken broth mixture. You can also use the microwavable Tyson cubed chicken.

I typically use any type of green apple, but in the fall, use whatever you’ve picked at the orchard!

Mayo made with olive oil is a great lower fat mayo alternative. When adding the mayo, start with ½ cup and keep adding mayo until it reaches your desired consistency.

You can substitute grapes for apples and/or pecans or walnuts for almonds.

Serve it on a bed of lettuce, toasted bread, a croissant or baguette, or eat it by itself!

PS: TODAY (10/2/09)  is the LAST DAY to vote for the HAP Three-Way ingredient. Place your vote so you can view the recipes you want to see!

stef

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by | September 23, 2009 · 8:41 am

Tomato and Fresh Mozzarella Panini

It is just about the end of tomato season and the last of my tomatoes have all decided to ripened at the same time. This has, of course, caused my family to go on a week long tomato eating binge because I can’t stand to see any of them go to waste.

One of my favorite end of summer meals to use up these mouth watering beauties is a tomato and fresh mozzarella panini. They are quick, easy and oh so good.

You only need 3 ingredients.

Fresh tomato moz- small

Ok, well 4 if you include butter or olive oil.

Tomato and Fresh Mozzarella Panini

Tomatoes

Fresh Mozzarella

Crusty French bread

Olive oil or butter

Just cut up some good French bread and slice up your tomato and fresh mozzarella. I usually seed my tomatoes by cutting them in half and giving them a good squeeze over the sink so they don’t make my bread soggy.

Then layer your tomato and mozzarella slices in-between the bread, butter or oil the side you will grill and grill them up in a grill pan or Panini press. If you don’t have either of these, then just grill them up “grill cheese style” in a frying pan.

Fresh tomato and motz sandwhich - small

They are the perfect end of summer sandwich.

anne

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by | September 18, 2009 · 8:30 am

Caramel Apple Pie IN la mode

When fall comes around, there is no reason to abandon one of the best things about summer…ice cream! Instead of meeting up for a cocktail, my girlfriends and I love to gossip with a good dish of our favorite flavor. Making ice cream at home is much easier than I ever thought; you just need the right appliance. I have the ice cream attachment for my KitchenAid standing mixer and I adore it.

I love to experiment with different flavors and mix-ins. My latest creation is Carmel Apple Pie ice cream. Follow these steps and use the instructions for your own ice cream maker to enjoy this fall treat.

applepie1

Ingredients:

Ice Cream:

2 c. half & half

2 c. heavy whipping cream

1 c. sugar

6 egg yolks

3 TBSP pure vanilla extract

a pinch of salt

Mix-ins:

6-8 graham crackers broken into pieces (I use a food processor)

1 can of apple pie filling, chopped (again, I use the food processor)

Half a jar of caramel topping

To make the ice cream:

In a medium saucepan, over medium heat, heat the half and half until hot, but not boiling. Stir often. Remove from heat.

Mix egg yolks and sugar with mixer (hand or stand) thoroughly for about 30 seconds. Gradually add the half and half mixture until blended.

Return the mixture to the medium saucepan, cooking over medium heat until steaming. DO NOT BOIL.

Transfer mixture into large bowl and stir in whipping cream, vanilla and salt. Cover and chill thoroughly for at least 6 hours.

Use ice cream maker instructions to churn mixture into ice cream. In the last 3 minutes of freeze time, slowly add graham crackers and apples.

Layer one-third of mixture into a freezer safe container. Drizzle caramel over layer. Repeat for 2 more layers.

Place in freezer until ice cream is of a harder consistency.

applepie2

Results: My professional ice cream taster at home gave Carmel Apple Pie IN la mode two resounding scoops up!

stef

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by | September 16, 2009 · 9:09 am

Apple Tart

I love everything about fall; the leaves changing color, the beginning of football season, rediscovering my boots that I have missed so much. But most of all, I love fall cooking. I can’t get enough of soups, stews and chili and I especially enjoy saying goodbye to the fear of overheating my house by simply turning on the oven. Apple season marks the beginning of fall cooking and apple season has arrived!

I like desserts that can be thrown together quickly, especially when they look as pretty as this one. This apple tart is essentially a deconstructed apple pie and can be made in about a quarter of the time. Best of all, it is equally delicious.

appletart1 small

Apple Tart

2-3 medium sized apples

3/4 cup brown sugar

1 tbsp fresh lemon juice

1 sheet frozen puff pastry

Take one sheet of puff pastry out of the freezer and place it on a greased baking pan. Let it sit at room temperature for about 20-30 minutes or until it is completely thawed. Wait to unfold it until the dough is thawed or it will crack on the seams.

Next, core, half and thinly slice the apples.

Put the apples in a bowl, add about 1 tbsp of the fresh lemon juice to the apples and then add the brown sugar. Set that aside and let it sit while you prepare the dough.

Once the dough is thawed, unfold it so you have one large rectangle. I usually roll it out a little just to make it bigger, but feel free to keep it just this size. Next you will want to score the dough. This is so your edges will puff up around the apples. Just drag a knife around the edge of the dough, about a half inch from the side. Do not push down enough to cut that part off, just push hard enough to make a definition. Next, take a fork and prick holes all over the middle of your tart, leaving the edges clean.

finished1 - smallThen layer your apples, slightly overlapping, in the middle of your tart. You can also brush a beaten egg along the edges if you so desire.

Now, just bake at 375 for about 25 minutes or until the puff pastry is completely cooked and slightly browned.

Simple and delicious!

anne

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by | September 14, 2009 · 7:24 pm

A Slice of Garden? Yes, Please!

Zucchini can be a crazy little plant. Last week, after zucchini pasta, zucchini quiche and eight loaves of zucchini bread, I found myself wracking my brain for ways to use the unending pile of squash sitting on my counter. Desperately I wondered “if it works in bread, could it work in a pie?”

A pure zucchini pie seemed like a stretch so I strolled around the farmer’s market until I came across a bag of small baking apples.  Yes!  It would be apple pie but not! Toss in some fat, juicy raspberries and suddenly it would be not only a great use of my garden bounty, but a “haute” apple pie for my first post – slightly offbeat and definitely desirable.

091409-1Apple-Raspberry-Zucchini Pie

Double Pie Crust:
(or feel free to use your own crust!)
3C flour
1 1/4C shortening
1 tsp salt
1 tsp vinegar
1C ice water (you may not use it all)
1 egg, beaten

Filling:
1 bag of small, tart apples; peeled, cored, thinly sliced
3-4C zucchini; peeled and thinly sliced
2 pkgs raspberries
1/2C sugar, plus extra for dusting
¼C brown sugar
¼ tsp cinnamon
¼ tsp salt
1 Tbsp lemon juice

Preheat oven to 375. Peel, core and slice apples and zucchini, keeping slices of similar thickness for even baking.  Place on baking sheet. In a small bowl, combine sugars, cinnamon, salt and lemon juice.  Toss over zucchini and apple slices, coating evenly and bake for 15-20 minutes or until fruit is slightly soft.  Let cool while making your crust and gently stir in raspberries.

In a large bowl, combine flour and salt.  Separately, combine vinegar and ice water.  Cut the shortening in grape-sized chunks into the dry mixture. Begin adding water to the dry mixture, 1-2 Tbsp at a time as you use your hands (take off any rings first!) or a scraper to work the shortening into the flour.  Continue adding water until all the flour is worked in and dough holds together but is not  sticky (you may not use all the water).  If dough gets too sticky, dust in more flour.  Divide the dough into 2 balls and place each ball between 2 sheets of floured waxed or parchment paper.  Roll out each ball with a rolling pin until it is flat and large enough to cover a pie dish.091409-2

Place one rolled crust in the bottom of the pie dish and pour in the fruit filling.  Gently place the second sheet on top.  Pinch together the edges of the two crusts using your thumb/forefinger and other thumb to push the crust into a “U” shape.

Use a knife to create 6 ventilation slits in the top crust.  Brush a beaten egg over the crust and dust with sugar.  Bake at 375 for 45-55 min. until crust is lightly golden in color, rotating the pie after 25 minutes for even baking.

The verdict: Delicious!  The zucchini really takes on the flavors of the other fruit and has a consistency that’s nearly identical to the apples.  It received positive reviews from my husband’s pleasantly surprised family.
katie

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