we got some HUGE sweet potatoes in the veggie boxes this week! personally, i’ve never been a big fan of sweet potatoes. i’ll eat them if they’re in front of me. i prefer them as fries because i like most fried carbs. but i’ve never really found a recipe for them that i really, really liked. until. now.
behold! the sweet potato biscuit!
this is ABSOLUTELY delicious! i found the recipe here. the honey cinnamon butter is divine as well. NOM!
update: sept. 26
with my low glycemic diet, i went looking for a modification for this recipe. i found one, so i kinda married the two. here is a low glycemic version.
1 cup cooked, mashed sweet potatoes
1/3 cups milk
1 cup stone-ground whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons honey
mix together egg, butter, sweet potatoes and honey. add flour, baking powder and salt. bake for 10 to 20 minutes ato 375F.
watermelon, acorn squash, spaghetti squash, sweet potatoes, okra, eggplant, slicer tomatoes, green bell peppers, grape tomatoes, cherry tomatoes, onions
1 cup of mushrooms, sliced
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons olive oil
2 banana peppers
1 jar of pizza sauce
4 ounces mozzarella cheese
1 pizza crust
preheat oven to temperature indicated on pizza crust container. slice all vegetables.
cut pizza dough in half. precook for 3 to 5 minutes. remove from oven.
sautee peppers and onions in olive oil until soft. approximately 10 minutes. add mushrooms. cook until mushrooms are soft. approximately four minutes.
slice mozzarella. divide slices in half, so that each calzone has an equal amount. for each, place half of mozzarella on bottom. then place half of the vegetables on top of mozzarella. top with remaining mozzarella. fold pizza dough over on it’s self and seal. cut three slices in top for venting. repeat steps with another calzone.
whisk egg. brush on top of both calzones.
bake for 10 to 12 minutes.
while baking, heat pizza sauce in sauce pan. when calzones are finished, remove from oven and place on plates. serve pizza sauce in ramekins along side the plates.
watermelon, spaghetti squash, sweet corn, white potatoes, onions, slicer tomatoes, grape and cherry tomatoes, green bell peppers, spicy banana peppers, poblano peppers, turnips, purple and green okra
i grew up eating enchiladas – mostly chicken and beef. and i LOVE em! so every now and then, i try to reinvent the enchilada wheel.
this week, i tried using only peppers and spinach. i used a modification of this recipe.
2 poblano peppers
1 green bell pepper
10 oz. raw spinach
2 cups monterrey jack cheese
10 corn tortillas
2 cans of red enchilada sauce
1 tbsp. olive oil
dice tomatoes and peppers. shred spinach in food processor.
cook all peppers in olive oil over medium high heat until soft. approximately 5 minutes. combine tomatoes, peppers and shredded spinach in bowl.
heat one can of enchilada sauce on stove on medium high heat. you’ll use this to soften the tortillas.
place one tortilla in the sauce and wait approximately 1 minute. remove tortilla and fill with pepper, tomato and spinach mixture. roll. place in baking dish. repeat until dish is full.
pour remainder of enchilada sauce (what is in the pan and the second can) over enchiladas in dish. cover with cheese.
bake at 350F for 30 minutes.
i LOVE fried okra! love it, love it, love it! BUT i try to not fry as much as possible, so when i found some purple okra in the swap box last week, i had to figure out a new way to make it. so i used this recipe.
the only modification i made was i used buttermilk instead of an egg mixture to coat the okra in.
delicious and relatively health!
watermelon, eggplant, cucumbers, sweet corn, red potatoes, onions, slicer tomatoes, grape tomatoes, cherry tomatoes, green peppers, poblano peppers, red okra
the best cantaloupe i’ve EVER had in my life.
i wanted to make pizza today – so to the food network site i go! i found this recipe, but modified it based on what kind of mood i was in. oh – btw – i’m still not over my dough fears, so i go store bought again.
1 tbsp butter
2 ears of corn
5 oz of provolone
4 oz of blue cheese
2 tbsp olive oil
1 pizza crust
follow pizza dough directions first. the one i have needs to be baked for 8 minutes before you put the topping noms on it.
when it’s time to put the pizza together, brush the crust lightly with the olive oil. then layer the provolone on the bottom layer. then add roasted corn. top with blue cheese.
bake for 8 to 10 minutes.
i was trolling pinterest today and somehow came across the recipe. DELICIOUS. the only note i have is i didn’t have a stand mixer with a paddle, so i used a handheld mixer with beaters. totally worked find. and i folded in the flour mixture by hand at the end.