Baked Sweet Potato Chips

IMG_20171129_073428116Sweet Potatoes, yummy! Baked, casseroles, potato chips, you name it they are good and good for you.  Sweet Potatoes have a lower glycemic index than your usual white potatoes meaning that they don’t raise your blood sugar as fast.  Just another reason to add more sweet potatoes to your diet!  The purple sweet potatoes add even more appeal.  They are not quite as sweet and a little more starchy making great chips.

Ingredients

2-3 medium sized sweet potatoes

Coconut oil or oil of your choice

Sea salt

How do I make them:

Preheat your oven to 325 degrees F.

Scrub your potatoes and cut off the ends and any blemishes

Slice your potatoes super thin, using a mandolin works great or just a sharp knife

It is important to keep your slices as uniform as possible so that they cook evenly

Toss the potatoes in a small amount of oil (you want them glossy but not dripping with oil) or if you prefer spray with a cooking spray

Spread out on a baking sheet making sure they aren’t touching

Sprinkle lightly with salt

Bake in a 325 degree preheated oven

Bake 15-20 minutes until starting to crisp

Remove as soon as you see any browning starting

Watch carefully toward the end of cooking time to be sure they don’t burn.

Enjoy!

 

Beef Roast with Carrots & Fingerling Sweet Potatoes

The sweet aroma of dinner in the crockpot welcoming you home when you walk in the door is a sweet aroma indeed.  If you didn’t get dinner on cooking before leaving for your days activities don’t be disheartened the instant pot can still help you get it on the table in a bit.

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The following recipe can be used in the crockpot or instant pot.

 

Ingredients

A 2-4 pound beef roast, needs to be a size that will fit the crockpot or instant pot, whichever you are using

1 1/2 cup beef or vegetable broth

1 tablespoon olive oil

1 pound carrots, cut into thick chunks

3/4 – 1 pound of fingerling sweet potatoes

Salt & pepper to taste

Fresh thyme

How to Make It

In the Crockpot

In a skillet add the oil and heat till sizzling.  Add the roast and sear it on all sides.

Add the broth to the pan to deglaze and add the drippings to the crockpot.

Add the roast, veggies and seasoning and cook on low for 8 hours.

Serve with fresh thyme sprinkled over the dish

 

In the Instant Pot

In the instant pot add the oil and press the saute function.  When the pot reads hot add the roast searing it on all sides.

Deglaze the instant pot with the broth.

Cancel the saute function and close the instant pot lid.

Press Pressure for 40-50 minutes depending on how thick the roast is.

When cook time is up open the lid using the Quick Pressure Release.

Add the potatoes and carrots.

Close the lid and set the pressure cooking time for 10 minutes.

When time is up open the lid using the Quick Pressure Release.

If you would like a sauce remove the vegetables and roast and add 1 cup red wine and 4 tablespoons butter to the instant pot.

Using the saute function reduce the liquid to about half.

Drizzle over the roast and veggies.

Sprinkle with fresh thyme.

Peppers – Preserving the Harvest

Do you enjoy peppers during the summer months?  Well don’t miss the chance to enjoy them during the winter months too.  Peppers that are frozen are great to use in stir fry, sauteed in your eggs and even have some ready to enjoy stuffed peppers on a cold winter day.  They are not going to be good just to eat fresh or in salads but that is a summer thing!

Freezing peppers is easy to do.  If you follow these steps you can pour out what you need for each meal and keep enjoying for lots of different dishes.

Ingredients:

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Fresh peppers free of blemishes

Wash your harvest.

Prepare them for how you want to use them.  Maybe cut some in strips for stir fry, cut some in halves for stuffing and just hollow out some to leave whole for stuffing.

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Take out the seeds

 

 

 

 

 

 

 

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Lay them out in a single layer on a baking sheet.

Place in the freezer and leave them until completely frozen.

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Pour them into a freezer bag and be sure to label them with the type of pepper and the date.  You don’t want to be surprised with a hot pepper just because it looks like a sweet one!

They are ready to pour out the amount that you need for a meal and put the others back in the freezer to use later.

 

 

Crispy Swoodles with Bacon

Wow, this recipe is a delicious way to enjoy sweet potatoes!  Make it for your family, even your picky eater kids will love this one.

This recipe is from Nom Nom Paleo and is definitely worth trying.  Thanks Yvonne for suggesting it.

Yields: 4 servings

Ingredients:

1/2 pound bacon, cut crosswise into 1/4 inch pieces

2 pounds white-fleshed sweet potatoes, peeled  (I used the typical orange sweet potato and it was delicious too)

2 large carrots, peeled (the fatter, the better for spiralizing)

1 small yellow onion, peeled

Kosher salt

1 medium lime

Freshly ground black pepper

2 tablespoons chopped Italian parsley

2 tablespoons minced chives

How to Make It

Preheat your oven to 400 degrees F on convection mode (or if you don’t have a convection function on your oven, set it to 425 degrees F on regular mode) with the rack in the middle position.

While the oven is heating up, toss the bacon bits into a large skillet and crank the heat to medium.  Cook, stirring occasionally until all the fat is rendered and the bacon is crispy, about 15 minutes.

While the bacon is turning into crunchy bits, spiralize the sweet potatoes, carrots, and onion.  To ensure success, make sure you’ve got thick ‘n girthy veggies (at least 1 1/2″ in diameter) and make sure the ends are sliced smoothly and evenly.

Grab a rimmed baking sheet and place the veggie noodles on top.  If the strands are crazy-long, use a pair of kitchen shears to cut the swoodles into more manageable lengths.

When the bacon bits are crunchy, use a slotted spoon to transfer them onto a paper towel lined plate.

Toss the vegetable noodles with 1 1/2 teaspoons kosher salt and the reserved bacon drippings.  (If you want to make this dish vegetarian friendly substitute 1/3 cup olive oil or avocado oil in place of bacon grease)

Place the tray of veggies into the oven and roast for a total of 35 to 45 minutes, stirring the veggies every 10-15 minutes to ensure the onions and sweet potatoes don’t burn.

Squirt on the juice from on lime and season to taste with salt and pepper.

Top the roasted swoodles with a shower of chopped parsley, chives and crispy bacon bits.  Serve immediately with favorite roasted meats or seafood.

 

Asian Cole Slaw

If you like Bokchoy Salad you will enjoy this Asian Cole Slaw dish.  It is very similar but with green cabbage instead of the bokchoy.  Of course bokchoy is in the cabbage family too.

Ingredients

Slaw

1/2 head large green cabbage, grated    (I use the food processor for quick processing of the cabbage and carrots)

1 carrot, grated

6 ounces sesame seed

1 small package sliced almonds

6 ounces ramen or chow mein (crunchy noodles)

2-3 green onions

butter

Dressing

1/2 cup olive oil

1/4 cup apple cider vinegar

1/3 cup sugar  (I sub honey or agave)

3 tablespoons soy sauce  (I use Mrs Braggs Liquid Aminos or Tamari Sauce)

How to Make It

Grate your cabbage and carrots.

Chop your green onions.

Melt some butter in a skillet and carefully toast your sesame seed, chow mein noodles and almonds.  Watch carefully or they will burn.  Just cook till slightly browned.  Let cool.

For the dressing:

Combine all ingredients in a jar and shake till combined well.

Combine all ingredients and mix with the dressing right before serving.

 

 

 

Creole Eggplant

A quick and easy eggplant dish with only one dish to wash!

Ingredients

1 small onion, chopped

1 small green pepper, chopped

8 ounce can tomato sauce  **or make your own using fresh summer tomatoes from the garden

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon dried whole oregano or 3/4 teaspoon fresh minced

1/4 teaspoon black pepper

1/4 teaspoon hot sauce

1 small eggplant peeled (if using Italian type eggplant). You can omit this step if using the Asian variety which has a more tender skin. Coarsely chop.

How to Make It

Combine first 8 ingredients in a heavy skillet.

Cover and cook over low heat for 10 minutes.

Stir in eggplant and cover and cook an additional 20 minutes, stirring occasionally.

Yields 4 servings.

Recipe from Southern Living Annual Cookbook

 

Mexican Eggplant

Eggplant with a Mexican flair!

Eggplant thrives during the time of year that many of the summer veggies have succumbed to Georgia’s heat and humidity so having different ways to prepare it keeps it interesting. Give this recipe a try!

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Ingredients

1 medium Italian eggplant (or 2 Asian eggplant-the long slender ones), about 1 1/2 pounds

Oil

1   4 ounce can chopped green chilies, drained  

1   4 ounce can sliced ripe olives, drained

1  15 ounce can tomato sauce (or make your own from fresh tomatoes)** See easy recipe for making your own tomato sauce from summer tomatoes

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1 1/2 cups shredded cheddar cheese  (I used pepper jack)

How to Make It

If using large traditional eggplant you will need to peel it but if using asian eggplant skip this step. Their peels are tender and don’t have to be removed.

Brush each side of eggplant with oil and place on a baking sheet.

Bake at 450 degrees for 20 minutes and then set aside.

Combine next 5 ingredients in a saucepan over medium heat.  Bring to a boil, then reduce heat and let simmer for 10 minutes.

Place half of eggplant slices in a greased 1 1/2 quart casserole dish, top with half each of tomato mixture and cheese.  Repeat layers with remaining ingredients.

Bake at 375 degrees for 10-15 minutes till cheese is melted.

Recipe from Southern Living Cookbook Annual Recipes