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Showing posts from March, 2012

Sweet Potato Tots with Spicy Ketchup

Crunchy on the outside -  soft and fluffy on the inside. These little nuggets of sweet potato goodness are a new twist on an old favorite.



Sweet  Potato Tots

about 1 1/4 lb. sweet potato. peeled and cubed
1/2 medium onion, finely grated
1 egg, beaten
1 1/2 Tbsp. potato starch
1 1/2 Tbsp. rice flour
about 1/2 tsp. salt
freshly ground pepper
1 1/2 cups panko
Spicy ketchup - ketchup mixed with sriracha

Cook potatoes in salted water until tender, about 12 minutes. Drain. Let sit in the colander for a few minutes. In a medium size bowl mash the potatoes with a fork. Add next 6 ingredients. Roll into balls slightly smaller than a golf ball. Use wet hands to prevent sticking. Place the panko in a shallow bowl. Roll the balls in the panko. These turn out the best when they have chilled for about an hour. In a medium- size  skillet heat a 1/2 inch of canola oil over medium heat. When the oil has reached 360 F, add the tots and cook until entire surface is golden brown, turning as they cook. Don't c…

Cheesy Cauliflower Soup with Pumpernickel Croutons

I have been a bad, baaaad blogger. I actually made this soup months ago and I am just finally getting around to sharing it with you!  I am mildly obsessed with cauliflower these days. At only 12 calories per 1/2 cup it is a great alternative to higher- calorie starchy foods, such as potatoes or pasta. Its mild flavor makes it extremely versatile -  it is great mashed, steamed, roasted, breaded and fried, as a lower- carb substitute in "potato salad". Pureed cooked cauliflower can also help thicken creamy soups and sauces without adding a lot of calories. 

Cauliflower - It's the rock star of the produce department!



Cheesy Cauliflower Soup with Pumpernickel Croutons
servings: about 6

1 yellow onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
1 head cauliflower, broken into florets
1/4 cup butter
1/4 cup flour
3 cups milk
1 tsp. chopped fresh thyme leaves
1 Tbsp Worcestershire sauce
1 tsp. dry mustard
3 cups chicken stock
2 cups aged Cheddar cheese, grated
1 cup heavy cream
sal…

Fiesta Pasta Salad w Black Beans, Mango and Avocado

Spring forward ... Fall back. Setting the clocks ahead an hour can only mean one thing - Winter is almost over! I created this salad because I was craving something bright and fresh.  It was a nice change from the heavy, stick-to-the-rib meals we have been eating all winter. Have I ever mentioned how much I love mango? It just tastes like sunshine!












Fiesta Pasta Salad w Black Beans, Mango and Avocado
servings: 6 to 8

375 gr. box of whole wheat pasta ( I used penne but I might go with something a little smaller next time)
1 cup of grape tomatoes, sliced in half
3 scallions, thinly sliced
15 oz. can black beans, rinsed and drained
1 red bell pepper, diced
1 jalapeno, finely minced
1 mango, peeled and diced
a handful of fresh cilantro, chopped
1 ripe avocado, peeled and diced ( add this right before serving)

Dressing:
juice and zest of one lime (about 1/4 cup of juice)
1 Tbsp. rice vinegar
1/4 tsp. cumin
1/4 tsp. smoked paprika
2 tsp. honey
1/4 cup of olive oil
salt and pepper

Whisk all ingredients together…