Posts tagged ‘sweet potato’

Poultry, Starch, Veg

Menu: Chipotle-stuffed turkey burgers * sweet potato oven fries with chipotle ketchup * sauteed spinach

Ground turkey
Sea salt
Chipotle peppers in adobo

Mix pack of ground turkey with sea salt and garlic. Shape into patties; cut in half horizontally and place a small chipotle in the center. Grill until done. During last few minutes. add reduced-fat Mexican cheese on top to melt.

Cook sweet potato oven fries according to package (I used Alexia frozen ones; 425 for 20 minutes).

Chipotle ketchup:
Chop two chipotle peppers in small bowl; add some of adobe sauce. Mix with tomato ketchup to taste; add 2 tsp balsamic vinegar.

Heat 2 T olive oil in large non-stick skillet/wok, on high. Add baby spinach; saute until wilted. Grind sea salt and garlic over.

Would I make it again?
Not quite the same way. The chipotle was too hot, though M liked it a lot. I might stuff cheese with the chipotle. I might just use the chipotle ketchup and leave out the pepper entirely. I’d also wanted to make a jicama-Granny Smith slaw or other salad, but ran out of time and energy. Big afternoon at work, pretty tired. So glad to sleep in in the morning.


June 28, 2008 at 1:14 am Leave a comment

Beef, Legumes, Tubers, Roots

Menu: Cuban brisket with black beans * roasted beet salad * baked sweet potato

The farmers market yielded yellow squash, okra, three kinds of cherry tomatoes, white eggplant, Italian zucchini, salad cucumbers, and peaches. All to be planned into menus for the week. I still had a handful of beets left from the previous week, so roasted those up, pulled out a packet of pre-cooked brisket (another H-E-B timesaving trick) and a can of Goya beans, and rummaged a huge sweet potato from the pantry.

Cuban brisket
A fancy name for a process that entails heating up beans in olive oil in a large skillet, adding the brisket, pasilla chile powder, and fresh lime juice, then simmering. Serve over yellow rice, with tortillas, or plain.

Roasted beet salad
4 beets, greens and tail removed
leafy herbs (choose one like mint or basil; tonight I used Mexican marjoram)
nuts (choose from walnuts, pine nuts, pepitas, hazelnuts; tonight, pepitas)
crumble-able cheese (choose from feta, blue, even tiny mozzarella pearls; tonight, feta)
specialty vinegar (choosed from balsamic, champagne, cane, white wine, etc.; tonight, Steen’s cane vinegar)
oil (choose from olive oil, walnut oil, hazelnut oil, etc.; tonight, olive)
fresh-ground salt
fresh-ground pepper
garlic (fresh-ground, very finely diced)
Preheat oven to 400. Wrap each beet individually in foil; bake 45 min to 1 hr. Let cool; peels will rub right off. Cut into quarters; slice each quarter in thin slices. Toss in bowl with salt, vinegar, oil, and garlic. Add nuts, cheese, and herbs to taste. Will change anyone’s mind ever about beets.

Sweet potato
Roast whole in jacket in oven (while roasting beets). Peel, mash or puree. Can be served plain, with spices (crushed red pepper ground over is good, as are Indian spices), or with sweets (a drizzle of Steen’s cane syrup being our favorite). Tonight’s was already sweet enough on its own, so we served it plain and found it delicious.

For dessert, we put Bailey in the back seat and drove up to Amy’s Ice Cream, where I had a tiny of coffee amaretto and M had a small of mocha almond chip.

June 15, 2008 at 4:26 pm Leave a comment


Menu: Black beans with pork and cherry tomatoes * baked sweet potato fries * Indian-spiced kale * 2005 Peter Lehmann Barossa shiraz

We had a leftover pork chop in the fridge and a whole lot of leftover kale. I cubed the pork chop, heated a little olive oil in a saute pan, and dumped in the pork cubes. Then I dumped in at least a dozen of the fresh farmers market cherry tomatoes and let it all saute for a few minutes until the tomatoes started to split. I added 2 cans of black beans; ground salt and red pepper over; and finished with a splash of lime juice. Turned the heat down to medium-low and left it while the sweet potatoes cooked (these were the toughest: I opened the bag of Alexia sweet potatoes from the freezer, thank you Central Market). Reheated the kale, served it all up.

Cook’s sustenance:
1/2 glass champagne
1 salad cucumber, quartered and munched on

Cook’s soundtrack
Bob Schneider, “Gold in the Sunset”
Stevie Wonder, “As”
Lyle Lovett, “Simple Song”
The Mavericks, “Hot Burrito #1”
Hayseed with Emmylou Harris, “Farther Along”
Fleetwood Mac, “Never Going Back Again”

How did it turn out?
The kale still needed salt and Crystal sauce. But the beans… how did I do that? They were velvety, unctuous, a tremendous combination of flavors. Was it the leftover olive-oil laced pork fat? The celestial cherry tomatoes? The citrus splash? I will be trying to replicate that every time we have leftover pork chops.

Would I make it again?
I would certainly try!

June 11, 2008 at 1:34 am Leave a comment

Some of my cookbooks

In no order except for how they appear in my LibraryThing cookbook catalog: True Women Cookbook: Original Antique Recipes, Photographs, & Family Folklore, Janice Woods Windle (1997) * Made in Texas; H-E-B's 100th Anniversary Cookbook (2005) * The Texas Cowboy Cookbook: A History in Recipes and Photos, Robb Walsh (2007) * The Silver Palate Cookbook, Julee Rosso, Sheila Lukins (1982) * In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks, Ti Adelaide Martin & Lally Brennan (2007) * Braise: A Journey Through International Cuisine, Daniel Boulud (2006) * Moosewood Cookbook : Recipes from Moosewood Restaurant, Mollie Katzen (1977) * Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans, Susan Spicer (2007) * Saveur Cooks Authentic American: By the Editors of Saveur Magazine, ed. Colman Andrews (1998)

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