Sweet potatoes and green salsa have no reason to come together, but when random ingredients are requested, random ingredients one shall get!
Take half of large sweet potato boiled and mashed, add to it 1/2 cup of green salsa, 1 tsp of butter and 2 tbsp of almond milk, puree until smooth, then add salt and pepper to taste.
I served over grilled turkey scallopini with rapini sauteed in maple syrup and whiskey (after being blanched).
Sunday, January 2, 2011
Random ingredients inspire deliciousness!
Rum-soaked cranberries, with a 2 bricks of cream cheese, 2 tsp of vanilla, 1/2 cup of sugar, 1/2 tsp nutmeg and 1 egg, beat well, was brilliant atop the (finally) perfected kidney bean crust.
To make the crust, 1 cup of canned (washed and pureed) red kidney beans, 4 tbsp cocoa, 2 tbsp brown sugar, 1 tbsp vanilla, 1/2 cup water and 1 cup flour, blended well and pressed into a small (buttered & sugared) glass pan, then bake at 350 degrees for 10 minutes or so.
While still warm, top with cream cheese mixture, spread evenly. Mix brown sugar and butter (amount up to you) to scatter on top and bake at 400 degrees for 20 minutes (or until it looks done).
To make the crust, 1 cup of canned (washed and pureed) red kidney beans, 4 tbsp cocoa, 2 tbsp brown sugar, 1 tbsp vanilla, 1/2 cup water and 1 cup flour, blended well and pressed into a small (buttered & sugared) glass pan, then bake at 350 degrees for 10 minutes or so.
While still warm, top with cream cheese mixture, spread evenly. Mix brown sugar and butter (amount up to you) to scatter on top and bake at 400 degrees for 20 minutes (or until it looks done).
Sunday, October 17, 2010
I see your apples and raise you a pork loin chop!
I asked for one ingredient from people, only three responded. I got apples (but not for a dessert), slivered almonds and soda crackers.
Off to the market I went. Apples go well with pork so once I had the three required ingredients, I headed to the meat area. Pork loin chops. Perfect.
Now back home, I gave the almonds a nice light toast (non-stick skillet, on high, just the almonds, nothing else, keep a close eye, when the oils release from the nuts, they toast fast). Sliced up an apple (Macintosh if interested) and crushed four soda crackers. Tossed all three ingredients to ensure every apple slice was well-coated.
Next, carefully cut pockets into the slices and filled said pockets with the apple/almond mixture. I also coated the outside with a mixture of toasted sliced almonds and crushed soda crackers.
To cook, I heated two tablespoons of vegetable oil in a large non-stick skillet and browned both sides of the stuffed chops, while pre-heating an oven to 350.
Once both sides were browned, I transferred them to a baking pan, covered with foil (with a vent) baking for 20 minutes; removed foil for an additional 10 minutes.
Remove from oven, re-tent with foil and let rest for 10 minutes.
Served for dinner with a faux tabbouleh salad and a creamy cheesy pasta with asparagus.
First test, delicious.
Off to the market I went. Apples go well with pork so once I had the three required ingredients, I headed to the meat area. Pork loin chops. Perfect.
Now back home, I gave the almonds a nice light toast (non-stick skillet, on high, just the almonds, nothing else, keep a close eye, when the oils release from the nuts, they toast fast). Sliced up an apple (Macintosh if interested) and crushed four soda crackers. Tossed all three ingredients to ensure every apple slice was well-coated.
Next, carefully cut pockets into the slices and filled said pockets with the apple/almond mixture. I also coated the outside with a mixture of toasted sliced almonds and crushed soda crackers.
To cook, I heated two tablespoons of vegetable oil in a large non-stick skillet and browned both sides of the stuffed chops, while pre-heating an oven to 350.
Once both sides were browned, I transferred them to a baking pan, covered with foil (with a vent) baking for 20 minutes; removed foil for an additional 10 minutes.
Remove from oven, re-tent with foil and let rest for 10 minutes.
Served for dinner with a faux tabbouleh salad and a creamy cheesy pasta with asparagus.
First test, delicious.
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