Showing posts with label Sweet potato. Show all posts
Showing posts with label Sweet potato. Show all posts

Tuesday, November 27, 2012

Paprikás Krumpli {Paprika Potatoes}

As the saying goes..."the eyes are windows to the soul"...well, let me tell you; I've been doing a lot of 'soul searching' in the last few days, after the holidays! A lot has happened since. I finally decided to get an eye exam, knowing that I need a new prescription for my eyes, and new glasses (I wear contact lenses, as well) Have had problems with both lately, my right eye not feeling just comfortable, blurriness, and sharp pain at times.

Just from my eye exam visit this Monday, (which took 2hrs) I was directed to visit a Retinal Eye Care place the next day for my right eye. Well, that was this morning...after 3hrs of thorough test, eye drops, yellow dye that they inject into your arm to see more...I found out that I damaged, badly scratched retina...swelling, as well. I will be needing an eye surgery, which will take place next Monday and hopefully I will regain my eye sight normally. Over the last few days, I have lost 75% of my vision in the right eye.

The eye specialist asked me if I had a trauma...perhaps hitting my eye; and I suddenly realized and remember my car accident and how I got smacked in the eye from the air bag...my eyeglasses knocked off and the right side digging into my eye...two years, and I have done nothing...even at that time I didn't bother to get my injured eye checked...so now, thinking I need new glasses, this is the result.

Please, do not neglect your eyes, and do go for regular eye exams yearly, if your wear glasses especially!  I waited 2 years with an injured eye that did heal from the physical bruises, but internal eye 'trauma' such as mine, the doctor told me, could have caused blindness...and neglect sure has not helped...so please say a 'little pray' for me for a successful outcome of the Retinal Surgery to correct this problem to regain my sight back...thank you, and I don't mean to 'dump' on you with my problem; but I just wanted to share this with you!
 Nothing like making a simple comforting dish from your childhood, and serving it on a beautiful cobalt blue plate, and a special tea towel from your Hungarian grandmother that she 'needle pointed' herself...some 40+yrs ago. I am truly blessed to have this, and proudly showing it off!
Paprikás Krumpli {Paprika Potatoes}
Recipe by; Elisabeth

4 medium potatoes; of your choice
1 med. onion, chopped
3 cloves garlic, sliced
half link of smoked sausage, sliced...I used Polish Kielbasa
1 Tbsp. extra virgin olive oil
1 Tbsp. Hungarian sweet, or hot paprika
salt and pepper to taste

Cut potatoes in half, with skin on, and boil in salted water, just until it is still partially cooked. You can take the casing off from the smoked kielbasa, and slice thin.

 Saute onion, and garlic in the olive oil. till translucent, and golden. Add the paprika.












Saute onion, and garlic, and the paprika...add some chicken or vegetable broth, to keep from burning on the bottom of the pan.












 I used Progresso chicken broth, but you can use a vegetable broth as well. I used probably about 1 cup, of the 32 ozs, of the broth, and added the potatoes.











Add enough of the broth so that you can simmer the potatoes...at this time, you can add the sausage, or just stay with the potatoes, and let it get thick, and saucey.










At this time, you can add the sliced Kielbasa, and just cook for a few minutes to incorporate.












Add more broth as needed, but do not add more oil. You can always drizzle some extra oil at the end, to make it look glistening, and tasty, as well. Total cooking time is about probably 30 minutes...not counting the pre-cooking for the potatoes!








So, there you have it...the best tasting comfort potato dish, you would enjoy, as a brunch, lunch, side dish, or even for dinner with nice crusty bread, and a side salad!


















Enhanced by Zemanta

Saturday, November 10, 2012

Oven Baked Chipotle Sweet Potato Fries

One potato...two potato...well, you know the rest of this little 'nursery rhyme'...not trying to put you to sleep, but it seems I have done so. Not one single comment since yesterday, on my Sweet Potato Bread... so movin' on! I purchased 2 large beautiful sweet potatoes at Walmart Super Store this week, and instead of making the usual baked sweet potatoes, I tried something different! You've seen the first version, now here's the second!

I have a confession to make: I am a Pinterest 'junkie' ...I love Pinterest! so there, I said it again! Every time I pin one of your fabulous dishes or desserts, sorry to say, I get stuck pinning, and pinning, and more pinning. You find so many awesome things on Pinterest, and so many ideas, and recipes for things that catches your eyes. You just click on the source, and it brings you to the site, or to the blog and you are very pleasantly surprised. I actually got the idea for the Oven Baked Chipotle Chile Sweet Baked Potato Fries from one of the pins that I pinned a while back, and discovered it again, when I made my Sweet Potato Bread, to go back to the pin, again!

Here's some of my burgers, and a collection from various sources for my Burgers and Sides board on Pinterest for 'foodandthrift'...you will see a few sources for fries, and of course sweet potato fries. At this time I cannot reveal the actual source where it came from...for you will also be 'sidetracked' but I'm sure you'll figure it out! Click, to check out all the mouthwatering burgers and fries!
Burgers and Sides
Yeahh, I did it! Yes, I'm totally featuring my yummy spicy, crispy Sweet Potato Chipotle Fries...stole the simple 'prop' idea from Pinterest...to stand it upright! I found one of my 'latte' mugs, 'thrift find' ...of course, and cut a piece of parchment paper to wrap it around with, and it worked. I wasn't happy with my 'night photo' shot and my counter background, so I figured out a way to block out on my photo shop setting for my Canon camera browser...just want to show you how amazing these fries were...sorry, did not share this...only ONE POTATO!
I also made the Mayo Sriracha Dip...(not shown) but you will find it on my Pinterest  board!

Linking to: Hearth and Soul Blog Hop @ Zesty South Indian Kitchen




ONE POTATO...

I will take you step-by-step to show you how easy it is to make these yummy fries. If you want to use regular baking potatoes...well, that's fine too!




First, you must peel the potato



Wash it, and first cut it in half lengthwise, trim the little tip off from the end...do not cut them in half across, or they will be too short. keep cutting them into strips, but not too thin. (its OK if some are shorter)










I used 4 ingredients...fine ground Kosher salt, multi-color freshly ground pepper, Chipotle Chile
Powder, and hot Hungarian Paprika...use about 1/2 teaspoon salt, and the rest just sprinkled on the amount I needed. Mixed it all in a small bowl or jar, with the addition of 1/4 cup extra virgin olive oil.

Put the potatoes in a large Zip-Loc bag...pour the oil and spices on them and shake...shake...shake...'baby'! Fold the bag over, and refrigerate for about 30 minutes...or longer; even overnight!








On a parchment lined baking sheet, bake in a preheat 425 degrees F. oven 15 minutes on one side, flip them over carefully with a flat spatula, and bake for an additional 10-15 minutes longer until they are golden brown, and crispy...serves 2.

Last, but not least...I wanted to share my awesome little 'thrift find' with you; a little scale that you can weigh for baking to get the exact grams. No more converting, just pop it on the little plastic scale, weighs up to 2 kilos which is all I need for easier instant conversion. It even has a nice convenient lid. Cost: $1.99

Enhanced by Zemanta

Tuesday, November 6, 2012

Sweet Potato Bread with Chocolate Chips

If you love sweet potatoes like I do, you would certainly love this moist and delicious bread...more like cake texture. This would probably fall into the category of 'eat your veggies'...as in dessert? First it was carrot, then zucchini, so why not sweet potatoes in a sweet bread...but not too sweet, so you will enjoy the outstanding natural flavor of the grated sweet potatoes in the bread.

Linking to: Hearth and Soul Blog Hop @ Zesty South Indian Kitchen
                Thursday Favorite Things Blog Hop @ Katherines Corner
 
With all my cookbooks, magazines, Internet, and favorite food blog recipes, I could not resist this recipe that inspired me from the October 2012 issue of Cooking Light. This is how it happens for me with certain recipes. As long as I don't have to go out of my way to get the ingredients I'm ready to get started. I don't like to make a huge project of it most of the time, so it's a lot more enjoyable to make something. I, of course changed this a little, simply because I had to substitute a couple ingredients...other than that I followed the recipe quite close.

Since this was my daughter's magazine, I copied the page, and photographed it to upload the actual recipe, with my adaptation to follow.

Sweet Potato Bread with Chocolate Chips
recipe adapted from Cooking Light

I followed the ingredients on the above list, the change I made was (1 cup of grated sweet potato)

I used 1/2 cup Greek Yogurt, and 1/2 cup sour cream

omitted the nuts and raisins, and used 1 cup Hershey's semi-sweet chocolate chips. Folded in 3/4 of it, and sprinkled 1/4 on the top before baking.

For the Spread on top: did not use the cream cheese and the powdered sugar. I added the grated lemon rind in the batter

Combine the flour and your dry ingredients
Combine the wet ingredients...stir, just until smooth (do not use and electric mixer)
Add your wet ingredients to the flour mixture...then add the grated potatoes
Fold in 3/4 cup of the chocolate chips
Sprinkle 1/4 cup of the chocolate chips on the top (you still have another cup left over from the large bag of chocolate chips...save for another use) Bake in a preheated 350 degrees oven for 25 minutes...lower the temperature to 325 degrees, and bake for an additional 20 minutes.
Cool in pan for 10 minutes...and remove
I waited another 10 minutes and started to slice it while still warm. Use a serrated knife, and be sure to clean after each slice.
I tried a slice while it still was warm...you cannot imagine the intense flavor of the sweet potato; just the right amount of sweetness from the 1/2 cup of sugar...the lovely flavor and aroma of the cinnamon, nutmeg, and cloves, and the moistness of the sour cream and yogurt...and only 1/4 cup of canola oil. Super moist, delicate in indescribably delicious!










Enhanced by Zemanta

Tuesday, February 28, 2012

Sweet Potatoes with Vegetarian-Vegan Black Bean Chili

As I mentioned to you in the near past, that we have vegetarian, and vegan meals at least 3, 4 times a week, seafood once a week, and the weekend is pretty "iffy"...never knowing what we're going to eat. That's where I get in trouble with my WW points system, even though I'm allowed extra points, every weekend I gain back at least 2 or 3 pounds; then, start again on Monday, and it takes an entire week to lose those extra pounds, and struggling to lose another pound or two. So, this is the "lifestyle". As long as I'm on track and know what's taking place, I'm more conscious of it!
This dish is the ultimate vegetarian...vegan, if you don't top the chili with the Lebni (kefir/yogurt)...but I must confess that Lebni is so creamy, tangy, thick, and the perfect topping to tame the hot and spicy flavor of this gorgeous chili topped baked sweet potato! I don't claim to be a recipe developer, or a food stylist, but then, I am a professionally trained chef, for decades now... which I never talk about, but I do mention it on the bottom of my  "about me" section. I guarantee, that you haven't seen a chili assembled like this, but there are plenty of sweet potato chili recipes out there. This way, you have the best of both...baked sweet potato, cooked black beans, and separately cooked spicy vegetables, all assembled...with LOVE!
I totally went off the original subject that I want to post about...oh yes! The Red Gold Tomato Giveaway winner!
As you can see these beautiful spicy vegetables that are still simmering, and steaming (you could actually see the steam)...they are made with the Red Gold Tomato Diced Tomato Chili Ready tomatoes.

Here's the tricky part. I did calculate the winner on my handy little Random.Org widget, and wouldn't you know who came up as #14 winner? Wendy @ The Weekend Gourmet. She specifically asked me not to include her, since she also hosted a giveaway last year, and this year, she had the opportunity to visit the Red Gold Tomato plant in person...you can read about her fabulous trip on her blog!

Next, the generator picked my Hungarian food blogger friend, Erzsi @ Troll a Konnyhamban...so sorry, but only U.S. and Canada are eligible....that was # 7...so now, I didn't want to spin the numbers again, that's how I went to the next number, which is # 8...Claudia @ What's Cookin' Italian Style!

Congratulations, Claudia...I will get in touch with you by e-mail...to get your address, so I can send it to Red Gold, and they will ship your giveaway package to you, directly!

Linking to: Full Plate Thursday @ Miz Helen's Country Cottage
                Thursday Favorite Things @ Katherines Corner


Sweet Potatoes with Vegetarian-Vegan Black Bean Chili
my own recipe

1 Tablespoon olive oil
1 red bell pepper chopped
1 medium onion chopped
3 cloves of garlic chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1-14 1/2 to 16 ounce can diced tomatoes with juices
(I used Red Gold diced tomatoes, Chili Ready)
1 15- to 16 ounce can black beans, rinsed, and drained
( I made a large pot of black dried beans, the day before, and used 2 cups of it, rinsed and drained)
3 small yellow crookneck squash diced 
1 Tablespoon minced seeded if you like, jalapeno chili
4 lime wedges

Plain nonfat, Lebni, our sour cream (optional)
Chopped fresh cilantro (optional)

Preheat oven to 375 degrees F. Pierce sweet potatoes with a fork, and wrap them separately in foil paper. Place sweet potatoes in baking dish and bake until tender, about 1 hr. 15 minutes.




Note: the day before, make a large batch of dried black beans, and refrigerate in large plastic container, to make at least 3 different meals out of it, or just season it to make a side dish chili, or black bean soup. This is optional, you can use a good quality canned beans for this recipe, as well!


Meanwhile, heat olive oil in large nonstick skillet over medium-low heat. Add diced bell pepper and shopped onions and saute until golden, about 10 minutes. Add minced garlic and stir mixture 2 minutes. Stir in chili powder and ground cumin, then the diced yellow squash. tomatoes.Reduce heat to low, and cook for about 15 minutes, adding about 1/4 cup of water if it's needed.
Add diced tomatoes with their juices, and cook for another 10 to 15 minutes...not longer, to keep the diced pieces whole.





Heat the black beans separately in a small saucepan. You can add an extra can of beans, or the fresh cooked beans to make sure you have enough. Important: in order to spice up the beans, take a small portion from the spicy veggies, and stir them into the beans.


Arrange 1 sweet potato on each of 4 plates. Split potatoes open; mash slightly. Spoon some black beans in center of each. top with the spicy vegetables, and squeeze lime juice over.


Top with Lebni, Greek yogurt, or sour cream (optional)
 














This is an amazing healthy, colorful, and filling dish.
I figured out the WW points value, which is 7 points.
Even if you're not a vegetarian, you will love this!
Enjoy!












Pin It

Enhanced by Zemanta

Monday, September 13, 2010

Comfort Food-Lunch For Ten

Shrimp is another staple I keep lately in the freezer, because we get the best frozen, as well as the fresh shrimp, of course. 24oz. of large shrimp from our local Publix market, $11.99. is a real bargain, and oh, so good.  Sauteed just with olive oil, garlic, and butter, with spiced with my favorite Hungarian hot paprika, fresh parsley, and fresh lemon. Served over jasmine rice. All of these items, is a must have in my kitchen. I can't say, that I get anywhere from 4 to 14 people dropping in, (I would not tolerate that.) That was in the days when I was growing up, in our family home. My Mom would feed the whole neighborhood just with her huge pots of home made soups. I can say, that I do get 10 people, just about every Sunday, my 2 children, their spouses and their children, 2 for each.(4) and my ex-husband.(you can never really get away from a Sicilian...LOL)Family gatherings are always nice. You don't have to wait for a holiday to have them. I live on the beach now, practically my back yard, so everyone enjoys the beach, and the large Olympic pool. The beach is private, so we don't have to venture out to a public beach. My condo apartment is small, but just the right size for me. If anybody feels like cooking in the closet, well, that would be me. Both my children have nice fairly large kitchens, with plenty of counter space, well, I have a "shoebox" of a kitchen, but then, I have the vast ocean ground to make up for it...LOCATION, LOCATION! That's the "key."
I used the Moroccan spice blend to rub on the chicken, and also baked the baby sweet potatoes along side. Roasted the the ripe peaches and plums to have them with the chicken, also.
The potatoes take less time to roast than the chicken, so you have to remove them after about 45 minutes/
Broccoli spears, steamed and dressed with your favorite vinaigrette.
Enhanced by Zemanta