Mexican Stuffed Sweet Potato

I’ve discovered, in our local co-op, a sweet potato called Hannah Sweet Potato (sometimes called a yam) which has a lovely flavour without being overly earthy like the normal sweet potato. I found a recipe for Mexican Stuffed Sweet Potato by Simply Quinoa that looked interesting. Something easily adaptable to what I had on hand.

I was struck, as I made this while watching the rain come down for weeks on end, how lucky we are to have readily available ingredients. If we have a bad season in the garden it isn’t make or break. I’ve been watching Wartime Farm on YouTube which is a documentary about what the farmers had to go through in the UK during WWII. The historians living as they did in the ’40’s struggled with the wet weather. During wartime it would be catastrophic. If you like history and/or homesteading, it’s a fascinating 8 part series.

I do wonder how many people would thrive or survive in those conditions now. We live in a time of buying one use items, fast food, fast fashion etc. I do hope the trend of getting back to basics continues. There are a lot of skills that shouldn’t be lost.

Technique for Mexican Stuffed Sweet Potato

Here is my version of this dish based on what we had and what we like. But that’s the beauty of this dish, very versatile.

Roast the sweet potatoes and cook the quinoa according to the directions. Rinse the black beans and drain. Chop the veg. Heat up the olive oil in a skillet.

Start by sautéing the garlic, scallions and mushrooms.

Add the beans and corn. Cook for several minutes as the corn is frozen when tossed in. Add the spices and lime juice.

Near the end of cooking add the pepper. I always add the pepper so it just cooks but still stays crunchy. I really don’t like mushy peppers.

Once the sweet potatoes are cooked through cut them in half. Combine the quinoa, tomatoes and veg together. Spoon over the potatoes and sprinkle shredded cheese over the top. Add a dollop of sour cream and serve.

It’s a very inexpensive, very filling and very tasty meal.

Mexican Stuffed Sweet Potato

An inexpensive flavourful vegetarian meal.

Course Main Course
Cuisine Mexican
Keyword Mexican Stuffed Sweet Potato
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Author Our Growing Paynes

Ingredients

  • 2 Hannah sweet potatoes
  • 1/2 cup quinoa
  • 2 tbsp olive oil
  • 2 scallions, chopped
  • 3 cloves garlic, coarsely chopped
  • 2-3 cremini mushrooms, coarsely chopped
  • 1/2 cup black beans, drained and cooked
  • 3/4 cup frozen corn
  • 1-2 tbsp chili powder
  • 1-2 tsp ground cumin
  • 1 tbsp lime juice
  • 1 tbsp habanero flakes optional
  • sea salt and pepper to taste
  • 1 tbsp fresh chopped cilantro
  • 1 tomato, coarsely chopped
  • shredded cheese
  • sour cream to top

Instructions

  1. Bake the sweet potato at 400F/200C in the oven until tender. Cook the quinoa according to instructions on the packet.

  2. Heat the olive oil in a skillet. Sautè the garlic, mushrooms and scallions for a couple of minutes.

  3. Add the beans and corn along with the spices, lime juice and cilantro. Cook for several minutes then add the pepper.

  4. Once the potatoes are cooked, slice them in half. Combine the veg, quinoa and tomato then spoon over the potato halves. Top with shredded cheese and sour cream. Serve while hot.

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Mushroom Curry and I’m Getting Too Old for This!

As I sit here and write this post, I ache from the neck down.  Why?  Because my husband and I seem to really like saving money by doing house projects ourselves.  By last night we were seriously questioning our sanity.  Our current project is redoing our lounge.  We are hiring someone to do the drywall and mudding.  So maybe we’re finally learning.  Maybe.

But for three days this weekend we brought back the room to the studs. God the mess!  It gets everywhere despite our best efforts of blocking off the room.  Let’s just say me climbing in and out of the window is not the most graceful thing to behold.  But I can’t wait for the room to be finished so it’s worth the effort.

As you can imagine, not a lot of cooking happened.  No energy!  But this is a curry I made a few weeks ago when my in-laws were visiting.  This is a great dish for those that don’t eat meat.  It is also very easy to make on those busy nights.

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I made this on the mild side but you can easily turn up the heat with more chilis.  Again I used my “Best-ever Curry Cookbook” but as you know I changed it up.  Primarily because of the ingredients I had on hand.  In a skillet heat up a couple of tablespoons of vegetable oil.  Add about half an onion chopped and cook for a few minutes to soften.  Add 4 cardamon pods, 1/4 tsp of ground turmeric, 1 1/2 tsp of ground cumin, 1 tsp of coriander, 1/2 tsp of garam masala, and a few pinches of black pepper.

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Chop up 2 garlic cloves and one chili, cook for a few minutes.  If you want this on the mild side remove the white and seeds from the pepper.  Add about 10oz of chopped tomatoes.  Season with salt and grate a 1 in/2.5 cm sq piece of fresh ginger.  Bring it to a simmer.  Half or quarter (depending on the size) of about 12 oz of mushrooms.  I used white button mushrooms.

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We also had this with the peshwari naan my husband made.

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This was a lovely warming curry.  My MIL, who isn’t the biggest fan of curry, really enjoyed it.  🙂

Snow Delay and Cranberry Raisin Sauce with Port Wine

Ah the best laid plans.  My favourite holiday, Thanksgiving, is tomorrow but Mother Nature has different plans for us.  Because we have family coming from different states we decided, to be safe, to have Thanksgiving on Friday after the storm has passed through and the roads are clear.

It’s our first proper snow storm of the season, I think the most we’ve had is a dusting, and we are looking at 8-12 inches when it’s all finished.  Problem is, despite most of us living here for years, a lot of people suddenly act like they have never seen a snow flake and don’t know how to drive in it!  So I am glad to be tucked away at home for the rest of the day.

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It is a very pretty storm with all the trees and shrubs outlined in snow.  Hopefully I’ll have a chance tomorrow to take some pictures.

Just because there is a snow delay doesn’t mean I don’t have a load of food prep ahead of me so I decided to make the cranberry sauce today.  I got my inspiration from Chef Mimi and her Cran-Cherry Chutsauce.  A fun name, isn’t it?  What I loved about it was that it had port wine in it.  Ooh, I thought, that’s a lovely idea.

My version is with raisins and a Late Bottled Vintage port.  This took less than 15 minutes to make and homemade is so much better than the canned sauce.

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In a small saucepan I added about 1 1/2 cup of whole cranberries and 1/3 of a cup of the port to start and brought that to a simmer.  Chop a quarter of a red onion.  Make sure the onion is finely chopped for this.

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Add 1/4 – 1/3 of a cup of seedless raisins.  I added more than that forgetting the raisins will swell up so I removed a bunch.  Then add the onion.

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Keep simmering until the cranberries start to burst.  You’ll hear a popping sound.  Once they have started to burst add brown sugar a tablespoon at a time.  All told I probably used 2 tablespoons added a bit at a time.

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If it starts to get too stiff add more port a bit at a time.  While this starts to thicken add a teaspoon of fresh thyme and stir well.  Once you get the consistency and flavour you desire remove from the heat.

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I love the silverware from the Victorian era.  This spoon was specifically made for jellies and cranberry sauce and has been in my family for several generations.  They certainly knew how to lay a table.

Roasted Mushroom and Parsnip Soup

The gluten free experiment is going well.  I’m starting to feel better with a few bumps along the way but I figure that is normal.  I am discovering there are some missed opportunities  when searching out gluten free snacks and the like.  It is not a guarantee that you will get something that tastes good.  I tried a breakfast wrap at a local bagel place and the gluten free wrap could be best described as wet cardboard.  Some of the tortilla chips aren’t much better.  I tried one type of cracker that said right on the box how important taste was.  My husband said I made quite the face trying to eat those!

I have found a couple of things I like and fortunately we’re having success at home.  Otherwise I’d starve or at the very least be very cranky.  And that just won’t do!

With the cooler weather settling in I was in the mood for a quick soup with a lot of flavour.  Roasted mushrooms and parsnips fit the bill.

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Slice up mushrooms of your choice and a few parsnips, drizzle with olive oil, and season with salt and pepper.  Roast in an oven at 350F/175C until parsnips are cooked and golden.

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Melt 1-2 tablespoons of butter in a saucepan and add 3-5 cloves of garlic chopped and some fresh thyme.

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Once the garlic has softened add the mushrooms and parsnips.

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As I was only making this for two I added 2 cups of veg bouillon and 1/2 cup of dry white wine.  Bring to a simmer.  Add salt and pepper if needed.  Serve with fresh grated parmesan cheese.

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Of course if you aren’t doing gluten free then cheesy toast would be perfect with this.  🙂

 

Salted Spiced Rum Caramel with Apple Bars

I have always said I couldn’t give up bread amidst the whole gluten-free fad.  I say fad because I don’t think everyone who gives up gluten needs too.  I have no doubt that once the dust settles only those who have gluten issues will stick to it.

However I had been doing research because of chronic pain and inflammation which I’ve had enough of.  I did get bloodwork done but I have the family trait of not presenting the normal way for medical issue so they came back negative.  My doctor, who is normally really good, said that some people are just built this way and are weaker.  Given that I was a 3rd degree black belt I don’t accept that.  So I am on a 30 day experiment to go without gluten to see what happens.  I’ve done it for a week now and I think I’m making progress but it’s too soon to tell.

Right now because I am being strict with it I have to be creative with the recipes as I don’t want to do two sets of meals for all of us.  Someone I know who loves to bake has also gone gluten free and she suggested finely processing oats and use that as flour as a substitution for certain desserts.  I thought this would be perfect for my date bars or this week apple bars given that we have a massive amount of apples.

And because I was baking with apples I thought I would try my hand at salted caramel.

For the caramel you will need:

2 cups sugar

12 T butter

2 tsp sea salt (some recipes call for fleur de sel but that’s crazy expensive)

A cup of heavy cream

Spiced rum to taste

Brown sugar to taste

This will make a lot so you can half the ingredients.  In a saucepan heat up the sugar.

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You need the heat to be medium, medium high and stir constantly while the sugar melts.  It will get chunky then will smooth out.

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Turn off the heat when the temp reaches 350F/175C and add the butter a bit at a time.

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Stir until the butter is fully incorporated.  Then add the cream and stir well. This is where it almost went wonky for me.  When you are cooking the sugar you have to be very careful not to burn it. I had a slightly burnt taste so I needed to fix it.  I incorporated some brown sugar and a couple of tablespoons of spiced rum while adding the sea salt.  Turned out to be similar to toffee flavour and everyone gave it a thumbs up.  A happy left turn!

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Let that cool while working on the apple bars.

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Cut up 4-5 apples into smallish pieces and start to heat in a saucepan with 1/2 cup of apple cider.

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Add 1/2 cup of brown sugar. Add cinnamon and nutmeg to taste and simmer until the apples soften.

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Pulse enough oats to give you 1 1/2 cups of oat flour to replace the flour.

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Mix this with 2 cups of oats, 1 cup sugar, and 1 tsp of baking soda.  I added 3/4 cup of melted butter like the original recipe but I think next time I would add a cup to keep it moist.  Spread out half in a 8 x 11 pan then spread out the apple mixture.

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Top with the rest of the oats and bake for 25 minutes.  Drizzle with the caramel and serve.

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The caramel can be kept in the fridge for a few weeks.  To soften just microwave for 10-15 seconds.  I’ll have to come up with a few more desserts to use up the caramel!

Jalapeno Relish – Think It’s Finally Hot Enough!

Before we rolled up our sleeves and tackled the house we had to contend with frost warnings.  After a flurry of pepper picking I had to do something with them so they didn’t go to waste.  Because we have a lot of hot peppers, jalapeno relish sounded like a good idea.

Not only was a it a good idea it is a really quick relish to make when you list is long.  In fact it is faster to do it than this post!  I followed this recipe for the most part to make my relish.

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This is all done in the food processor.  I sliced about 12 jalapenos and 1-2 Ring O Fire peppers.  I figured I was going to make this really hot for my husband.  I keep trying with the heat but while he enjoys the hot stuff I make it doesn’t seem to blow him away like it does me.  He likes things spicy!

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Add 4-5 cloves of garlic, half a small onion, 1/4 tsp cumin, 1 tsp sugar, 1 tsp sea salt, 1/3 cup apple cider vinegar, and a large handful of cilantro.

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Pulse away until you get the consistency you want.  Freeze or can the extra relish.

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And yes this blew him away.  🙂  Finally!  It’s hot enough to use sparingly on dishes.

Lemon Cookies with Strawberry Mint Ginger Jam

Stateside we just had our Labor Day Weekend.  The last hurrah of summer.  Best thing about it?  We had the kids!  Saturday was gorgeous so we took advantage of it and spent most of it outside.  Our daughter is trying out for the school’s soccer team and she wanted to practice her shooting.  Off we traipsed to play a bit of footie at the local playground.  Nearly did a split trying to get the ball!  Not a good thing.  Still it was a blast running round with the kids.

And the holiday weekend is never complete without our annual trek to the go-carts.  But dang it if I didn’t get the slow car again!  It was like a Sunday drive.  I want a car with oomph!

The weekend was topped off with marathon sessions of Settler’s of Catan.  That game is seriously addicting.

I came across a delicious recipe for lemon cookies with strawberry jam that looked super easy.  And if you are going to have marathon sessions of games with the kids there needs to be treats available!

First I made the jam.  I usually do the jam with ginger but I wanted to add another layer of flavour.  We have a ton of mint in our garden and I thought it would give a nice balance to this cookie.

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In a small sauce pan add about 1 1/2 cup of chopped strawberries, 2T of lemon juice, and a small handful of mint.  Grate fresh ginger over the strawberries to your taste and bring to a simmer.

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Remove from the heat once it gets to the jam consistency.  Set aside to cool.

Preheat the oven to 350F/175C

For the cookie dough you will need:

1 cup butter

2/3 cup sugar

zest of 1 lemon

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Cream the butter and sugar together and add the lemon zest.

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Add the flour and mix well.  If the butter is cold like mine was because I spaced on getting the butter out of the freezer in time you may find it crumbly but that is ok.  The cookies may not spread out as much as warmer butter but it will still be delicious!

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Roll the dough into 1 inch balls.  Use a finger to make dents into the dough and fill with a small amount of strawberry jam.  Bake for 9-11 minutes.

While it is baking mix up a glaze of 1 cup powdered sugar, 1/2 tsp almond extract, and 2T of milk.  Mix with a whisk.  If it is still too thick add more milk.

When the cookies are still warm drizzle the glaze over the cookie.

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Not only these really easy to make they are fabulously delicious!  And it was a great way to use up some leftover strawberries.

 

Strawberry Cream Puffs

And poof!  Summer is over.  The kids were off to school today.  Both are in the final years at their prospective schools.  Our son is in 5th grade and our daughter is in 8th.  Seems like we were just bringing our son to kindergarten.  It can be bittersweet.  We are so proud of the people our kids are becoming but childhood just flies by.

I wanted to make a summer dessert as a special treat for their last day of “freedom” and we had some fresh strawberries on hand.  I thought cream puffs with a strawberry sauce would do the trick!

Choux pastry is easy to make, you just need a bit of elbow grease to make it happen.  I referenced Julia Child for this recipe.

You will need:

1 cup water

6 Tablespoons of butter

a pinch of salt

a pinch of nutmeg

1 tsp of salt

3/4 cups of flour

4 eggs

Preheat the oven to 425F/220C

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In a small saucepan combine the water, butter, salt, nutmeg, and sugar.  Bring to a boil to melt the butter.

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Remove from the heat and add the flour stirring very well and continuously until the flour is incorporated.

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Put it back on medium high heat, mixing the entire time, for a couple of minutes until the dough starts to leave a film on the pan.

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Remove from the heat again and add the eggs one at a time.  For the first egg you’ll need to move quickly so you don’t end up with cooked egg so stir fast.  After the first egg is absorbed add the next one and so on.

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Spoon the mixture into a pastry bag with a tip that is large enough for the size pastry you want.  For example if you want 3″ pastry use a 3/4″ tip.  Squeeze the pastry onto a greased cookie sheet.  I made the mistake assuming that our baking sheet was nonstick enough.  Don’t do that!  Space the pastry dollops the same distance as the diameter of the dollops.

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Beat one egg and dab the tops of the dollops without letting the egg drip down.  You don’t want the egg to pin the pastry down.

Strawberry cream puff 7 2014If you are doing small pastries that are about an 1 1/2″ or smaller bake for 20 minutes.  If you are doing larger pastries about 3″ then bake for 20 minutes and then reduce the temperature to 375F/190C for another 10-15 minutes until golden brown.  For both sizes put an inch slit in the side of each puff and put it back in the oven with the oven turned off and the door ajar for 10 minutes.  Julia Child did mention that if the dough in the larger puffs are still moist in the centre to scoop it out.

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The strawberry sauce is super simple.  In a small saucepan add strawberries, grated ginger, a bit of lemon juice, and 1/8 cup of brown sugar.  Bring to a simmer for a few minutes to soften the strawberries and melt the sugar.  Because I didn’t grease the baking sheet properly I ended up with puff cups rather than puff balls.  So I turned them upside down and put in fresh whipped cream and topped with the strawberries.

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A nice way to end the summer before getting back into the routine of school and the coming fall.

Kicking Ketchup

When I was little I was told the corniest joke but it cracked me up and I still remember it.  A mama tomato and a baby tomato were walking along but baby tomato kept lagging behind.  So mama tomato stomped on baby tomato and yelled “Ketchup!”  Told you it was corny.  🙂

It was high time I tried making my own ketchup.  Given that we are currently being overwhelmed with fresh tomatoes we had enough to make some.  With the experiment using the Epsom salt for the tomatoes this year I have some results.  We have a crazy amount of tomatoes this year and very little cracking which has been an issue in the previous years.  On the flip side the fruit are ripening in a weird way.  Not sure if it’s because the season is cooler than normal.  They fall off before they are ripe and then they are going off a lot faster so we are struggling to keep up with it.  I will try this again next year to see what is what.

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I did a bit of research on ketchup recipes and figured I could come up with my own recipe without too much trouble.  I estimate we had about 6-7 pounds of tomatoes which we chopped and added it to a large pot.

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In addition chop 1 large red onion, 1 medium white onion, a jalapeno, 2 Ring O Fire peppers, and 2 cloves of garlic.

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Add a couple of tablespoons of olive oil, 2-3 tsps of sea salt, 1-2 tsps of pepper, and a handful of celery leaves.  Bring to a simmer stirring well.

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Simmer until the sauce reduces by about a third.

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Let it cool and then use a hand blender to process the ingredients.  Press the sauce through a sieve to remove the remaining solids into a clean pot.

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Bring back up to a simmer.  Add a cup of red wine vinegar and 3/4 cup of brown sugar.  Simmer until the ketchup is reduce by another 1/3 and is the consistency you want.  I like it on the thicker side so it reduced a bit more than a 1/3.  If you want it thicker add a bit more brown sugar.

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Can in sterilised jars and process for 10 minutes.

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I am really pleased how this came out.  Certainly makes me want to whip up some burgers and fries!  Maybe some onion rings.  🙂  This has a lovely heat finish to it.

Ooh, as I write this I got a little trophy thing saying it’s my two year anniversary!  Woot!  🙂

Pear Frangipane and Getting In My Own Way…

This was three days in the making.  Yes, three days.  Not because this an elaborate recipe, there are several steps, but because I was my own worse enemy this weekend.  Normally this is a few hours of work but I started it on Friday and finally finished it yesterday afternoon.

My husband and I were struggling with a summer cold on Friday.  So we were dragging.  But I figured I’d be ambitious and bake a frangipane.  My sister had made this a few times before and it’s delicious.  I finally remembered to buy pears and they were ripe and ready to go.  I got the butter and the flour in the freezer then went to get out the food processor and dropped a pasta attachment on my toe.  Fortunately it only dropped a few inches because that solid steel really hurt!  So off I went to elevate it and ice it. That day was done.

Saturday just got away from us.  We were finding storage solutions for our son’s room so he can organise the crazy amount of Lego he has acquired.  Shopping takes a lot out of you so that day was shot!  Yesterday was the day to make this happen.

This is the recipe I used.

For the pastry you will need:  9T butter, 1 1/2 cups of flour, 1/4 tsp salt, and 1/3 cup of water.  Cut the butter in 1/2″ slices and place in the freezer for 1/2 an hour.  Chill the water in the fridge.

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In a food processor pulse the butter, flour, and salt together until the flour and butter are incorporated in a crumbly mixture.

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Slowly add the water while pulsing the food processor.  Stop pulsing when all the water has been added.  You want the pastry to feel dry still.  Tip it onto the counter.

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Press the pastry in a kneading fashion to bring the pastry together.  This will take a few minutes.

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Roll out the pastry until it is about 1/2″ thick and cover with cling film and chill in the fridge for at least an hour.  It can be chilled for up to 24 hours.

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For the Frangipane you will need: 1 cup of almonds, 1/2 cup of sugar, 2 T of flour, 1 egg, 5 T butter, 1 tsp of vanilla extract, 1/2 tsp of almond extract, pinch of salt.

In the food processor pulse the almonds and sugar together until you get a fine meal.

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Add in the rest of the ingredients and pulse until blended.  I put in the butter in one lump and it took awhile to blend so I recommend cutting the butter first into small pieces.

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For the pears you will need: 3-4 Bartlett pears, 1/3 cup sugar, 2 T flour, pinch of salt, zest of one lemon, 1T of lemon juice.

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As my pears were really ripe this part was very messy.  But peel and slice the pears.  In a bowl add the sugar, salt, flour, and lemon zest.  Mix well then add the pears and lemon juice.  Set aside.

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Pre heat the oven to 425F/220C.

Roll out the pastry to about 16″.  If the pastry is too hard let it warm up a bit.  In the centre add the frangipane.

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Layer the pears over the frangipane and fold the pastry over the top.

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Beat one egg and add about a tablespoon of water to the egg.  Brush this over the pastry and sprinkle with sugar.

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Lower the temp to 400F/205C.  Bake for 40 minutes.

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Let it cool before serving.  Serve it with whipped cream.

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It was a long weekend but this was a great treat to end it.  My husband made a fabulous cheese souffle for dinner so we had an excellent meal all round!

I noticed halfway of writing this post that I was back to the new style but it gave me the chance to go back to classic.  Luckily I copied what I wrote before I switched back because when you do that it erases any work you have done.  I’d like it to stick to classic!