Monthly Archives: March 2009

Sweet Potato Sunday Dessert

March 30, 2009 in Desserts

Sweet Potato Cheesecake

For our usual big Sunday dinner, we asked folks to bring a sweet potato dish – such a yummy and healthy meal! Hence the “Sweet Potato Sunday” theme.

I decided to try to upgrade my usual pumpkin cheesecake dessert by trying sweet potatoes in place of the pumpkin.  Yams have the same inviting color as pumpkin, but are so much more flavorful and sweeter. So, to cut the sweetness just a little, I added some sour cream to the recipe. It turns out that sweet potatoes are perfect for cheesecake – the same color and texture as pumpkin, but with more flavor. The cheesecake was fluffy, light and creamy to boot. I highly recommend this recipe!

Remember to bring ALL the ingredients to room temperature before mixing – this eliminates lumps and adds to the fluffy texture.

SWEET POTATO CHEESECAKE

3/4 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
4 tablespoons butter, melted

Mix all crumbs and butter together and then press into the bottom of a 9 inch spring form pan. Chill in the refrigerator while mixing the cheesecake filling together.

16 ounces cream cheese, softened
2 cups cooked mashed sweet potatoes
1/2 cup dark brown sugar
2 teaspoons vanilla, divided
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 large eggs
1 1/2 cups sour cream, divided
1/2 cup powdered sugar

Preheat oven to 350 degrees.

Mix with mixer the following, adding each ingredient slowly while mixer is on medium speed: cream cheese, sweet potatoes, brown sugar, 1 teaspoon of vanilla, cinnamon, salt, nutmeg, eggs one at a time and 1/2 cup of sour cream. Pour mixture into spring form pan. Wrap pan bottom and sides with aluminum foil. Place spring form pan in a large roasting pan and fill pan with hot water, half way up sides of spring form pan.

Bake for 30 minutes. Lower oven temperature and bake another 20 to 30 minutes, until cheesecake is mostly set in center but is still a little jiggly.

Mix together the remaining 1 cup sour cream, 1 teaspoon vanilla and all the powdered sugar. Pour on top of cheesecake. Return to oven and bake another 8 to 10 minutes, until topping is set.

– posted by Donna

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Southwest Sweet Potato Salad

March 30, 2009 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes

Southwest Sweet Potato Salad

It’s true, I can’t get enough. I could eat sweet potatoes every day, easily. (As could my almost-one year old daughter!) Here’s another, great for spring and summer, perfect for picnics as there’s no pesky mayo to worry about, and sure to be a healthy hit.

SOUTHWEST SWEET POTATO SALAD

1/4 cup red wine vinegar
5 garlic cloves, 2 minced and 3 peeled but whole
2 teaspoons cumin
1/2 teaspoon smoked paprika
dash chili powder
1 teaspoon salt
1/2 cup extra-virgin olive oil
3 pounds sweet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
2 poblano peppers, seeded, roasted, skinned and diced*
2 cups corn
2 red bell peppers, diced
3 scallions, chopped
1/2 cup cilantro, chopped

Whisk together vinegar, seasonings and the two minced garlic cloves. Slowly whisk in olive oil; set aside. Boil sweet potatoes and remaining three whole garlic cloves in salted water just until fork tender – approximately 20 minutes. Drain and let cool, discarding garlic cloves.

In a large serving bowl, stir together vinaigrette, poblano peppers, corn, bell peppers, scallions and cilantro. Add sweet potatoes and toss together. Add additional salt and coarse black pepper to taste.

*For tips on roasting peppers of all kinds, check this out from The Wednesday Chef!

– posted by Anne

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The Dirty Dozen vs. The Clean Fifteen

March 30, 2009 in Frugal Tips, Side Dishes

This is where it all begins, right? We’ll be sharing some short-but-sweet frugal shopping tips and principles here from time to time.

What I want to chat about a bit today is how to buy organic – frugally. Yes, frugally! We’ve all heard much about the benefits of going organic as much as possible, and it’s something I strive for in my own life as much as I can. But isn’t it terribly expensive? How can we justify it on a budget, much less actually do it? Isn’t it an indulgence?

Well, as to the first, yes, the price of organic produce is generally higher than its conventionally grown counterparts, but one thing to think about is the fact that all organic food is not created equal.  that is to say, there are certain foods that are much more important to buy organic than others, whereas there are some items that aren’t too affected by non-organic methods. You may have heard of the “Dirty Dozen”; here it is:

Apples
Cherries
Grapes, imported (Chili)
Nectarines
Peaches
Pears
Raspberries
Strawberries
Bell peppers
Celery
Potatoes
Spinach

All of the above are the most likely to be seriously contaminated by toxic chemicals and pesticides. On the other hand, there is a flip side to the Dirty Dozen, also known as the Clean Fifteen:

Asparagus
Mango
Avocados
Onions
Bananas*
Papaya
Blueberries
Pineapple
Broccoli
Shelling peas
Cabbage
Sweet corn
Garlic
Watermelon
Kiwi

For these items, there actually isn’t much advantage to using pesticides , and even when not grown organically, they consistently test negative for toxins. So save your money by purchasing the conventional varieties of these items! So by prioritizing which fruits and vegetables are essential to buy organic and which aren’t, you get all the benefits of eating organic and can still save on the rest.

Here’s a very handy printable shopping guide to take with you to the store – a very helpful reference when you’re first getting used to remembering which is which.

*I would still recommend getting Fair Trade bananas, due to human rights issues (nothing to do with toxins).

– posted by Anne

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Caribbean Sweet Potato Hash Browns

March 25, 2009 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes

Sweet Potato Extravaganza 2009 continues with this easy, healthy treat. I do like using coconut oil if you have it on hand, but if not, olive oil will work just fine. Also, I used my Cuisinart’s shred function for the sweet potatoes, but if you don’t have one, the large holes on a good old-fashioned box grater does the job perfectly well too.

Caribbean Sweet Potato Hash Browns

CARIBBEAN SWEET POTATO HASH BROWNS

1 tablespoon coconut or olive oil
2 large sweet potatoes (garnet variety), peeled and shredded
1 medium onion, thinly sliced
1 teaspoon salt
1 red bell pepper, diced
3 cloves garlic, minced
1/2 cup cilantro, finely chopped
1/3 cup unsweetened grated coconut
juice and zest (finely grated) of one lime

Heat oil over medium high in a large skillet. Add sweet potato, onion and salt; cook, stirring frequently, until sweet potato starts to soften up, about 3-5 minutes. Add red pepper and garlic, incorporate thoroughly, and cook for another4-5 minutes, stirring, until the sweet potato is just starting to brown a bit. Stir in coconut, cilantro, lime juice and zest, and cook for another 2-3 minutes. Serve with Tangy Spiced Ketchup. Like so:

TANGY SPICED KETCHUP

1 clove garlic, minced
1/2 tablespoon coconut or olive oil
1 cup ketchup
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
dash cayenne pepper, or more to taste

Saute garlic in oil of your choice (as above, I prefer coconut but olive does just fine) over medium heat for about 2-3 minutes. Stir in ketchup and spices, adjust seasoning to taste. Serve warm or refrigerated.

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Two days til SPRING!

March 19, 2009 in Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees

It’s another pantry kinda day, but since things are getting springier and springier around here, I thought I’d lighten it up a little. I love lentils, as well you know, but rather than my usual soups and stews, here’s a nice versatile salad, good on its own or as a template for your own tastes. Try adding your own favorite raw diced veggies!

SPRING LENTIL SALAD

2 cups green lentils, sorted and rinsed
1/2 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon coarse black pepper
2 tablespoons fresh parsley, finely chopped
1 tablespoon finely chopped fresh thyme leaves
1 cup carrot, diced
1 red bell pepper, diced

Cover the lentils with about 2-3 inches of water and boil until tender, approximately 20 minutes. Meanwhile, whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Chop the veggies and herbs. Drain lentils when finished. Add the warm lentils, carrots and bell pepper, and any other veggies you fancy, and stir to combine. Serve warm or at room temperature.

If you’re feeling like a splurge, I like to top each serving with a dollop of goat cheese. To stretch this more indulgent item out, try blending it with equal parts much-less-expensive cream cheese. You still get the tang of the chevre, which pairs well with the flavors of the salad, and the creamy texture is a nice contrast to the texture of the lentils and vegetables.

— posted by Anne

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Sundried Tomato Hummus – with a twist!

March 12, 2009 in Appetizers, Healthy Fare, Side Dishes, Vegan Recipes

It was bound to happen eventually. Two people in two different states writing for the same blog – we’d inevitably have to write about the same foodstuff in the same week at some point. That time is apparently now! So, while Donna may have beaten me to it, my variation is different enough that you’ll like it too!

I love the extra note of deep sweetness that sundried tomatoes bring to hummus. I also have *stage whisper* a secret ingredient. Like so many culinary innovations, this came about totally by accident. I was prepping to make some hummus one day when I realized that I was out of lemons! What to do? What could substitute for the acidic tang of lemon juice? I decided to give rice vinegar a whirl, and found that I really loved the end result. You can replace the  juice completely or do a combination of the two, as I do regularly now.

Unlike Donna, I do keep tahini in the fridge, and I do prefer the sesame flavor it adds. Vive la difference!

SUNDRIED TOMATO HUMMUS

2 15 oz cans chickpeas, drained

3 cloves of garlic, peeled

juice of 1/2 lemon

1/4 cup tahini

1/4 cup sundried tomatoes

2-3 tablespoons rice vinegar

1/3 cup extra-virgin olive oil

approx. 1 teaspoon salt  (adjust to taste)

I start with the garlic in the food processor and pulse it to chop, because I take the opportunity to be lazy when I can (plus, ya know, 11 month old). I then add all the other ingredients up to the vinegar and pulse it until very well mixed and starting to smooth out, then I run the processor continuously as I drizzle the oil in. Continue running until it meets desired smoothness, occasionally scraping down the sides. Taste it before you add salt, as there can be extra salt in the tomatoes.

- posted by Anne

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Fab Frugal Friday Tip

March 6, 2009 in Appetizers, Frugal Tips

I know. I KNOW.  This seems like a very low-brow thing to have on a blog that is trying to be ‘upscale frugal.’ But trust me, this is a great frugal thing to do.

First, an explanation. I love proscuitto. I could eat it by the handful while closing my eyes and daydreaming that I am frolicking in the hills of Tuscany. I would eat it every single day if it weren’t so very, very expensive. One of the things I love to do with proscuitto is wrap it around a crispy bread stick that has been spread with a little flavored cream cheese.  Yum!

Then, like there was a little light bulb that began blinking above my head, I remembered that salty, peppery shaved meat that we used to eat as kids – you know the kind in the white square plastic package that is so paper-thin you can almost see through it? I tried both the “corned beef” and the “ham” as replacements for proscuitto and was amazed to find that THIS WORKS! Not only does it work, it is truly delicious! It is a fraction of the cost of proscuitto, it is not chewy and tough like proscuitto, and just as yummy on breadsticks. Trust me and try this tip!

– posted by Donna

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Mixed Grain & Bean Salad

March 5, 2009 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes, Vegetarian Entrees

This is a perfect side dish for just about any meal, very high in protein, iron and fiber. You can use whatever rice appeals to you most – I generally prefer short-grain brown rice, but in this recipe I used “forbidden” black rice and found it very visually appealing. I do recommend it if it’s available to you. This does involve a few separate preparations, but though it takes a little time, it’s nothing difficult.

You can also experiment pretty broadly with seasoning. I recently tried finishing it with rice vinegar and a touch of sesame oil and thought it was terrific; I may go with even more Asian in flavoring for this in the future, perhaps adding some toasted sesame seeds and scallions as well. As it stands, it’s mild – perfectly nice on its own or as a template for other flavors.

MIXED GRAIN & BEAN SALAD

1 cup brown rice, black rice, or other rice of your choice

1 teaspoon salt, plus more to taste

1 cup green lentils, sorted and rinsed

1 cup quinoa

1 shallot, minced

1/3 cup olive oil

3 tablespoons red wine vinegar (sherry is also good if you want to splurge)

1 15 ounce can garbanzo beans, drained and rinsed

1/3 cup sundried tomatoes, minced (about eight)

1/2 cup flat-leaf parsley, minced

coarsely ground black pepper to taste

The first few steps can be cooked simultaneously, provided you have three pots and three timers.

  • First, get the rice going. In a medium pot, bring the rice, 1 teaspoon salt, and 2 1/2 cups water to a boil, reduce to a simmer and cook, covered, for 45-55 minutes, or until all liquid is absorbed. Fluff with fork and let rest until ready for use.
  • In another medium pot, cover the lentils with 2-3 additional inches of water, bring to a simmer and cook for 20 minutes, until tender. Drain & set aside.
  • In a third pot, bring quinoa and 2 cups water to a boil, reduce to a simmer, covered, and cook for 15 minutes – the germ will be visible as a ring around the grain when done. Fluff with fork and let rest for 5 minutes.

Whew! While you have all those balls in the air, saute the shallots in the olive oil for 5  minutes. Strain out the shallots and set aside. Put vinegar in a large salad bowl and whisk in the shallot-flavored oil. Add the sundried tomatoes and chickpeas. When the rice, lentils and quinoa are done, add them to the large bowl along with the parsley and toss everything together! Add additional salt and pepper as desired, and possibly a touch more vinegar.

I like this slightly warm but not, with the leftover heat from the cooked grains, but it’s also just as good chilled the next day. It makes a good amount, so unless you’re feeding a big crowd, you’ll have some leftovers – always a bonus in my eyes.

–posted by Anne

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