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).
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