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100 Ways to Cook a Sweet Potato

100 Ways to Cook a Sweet Potato
Potato….. Potaahto….. Who cares? Just make sure it’s sweet. The health benefits of this tuber are well documented and it has become somewhat of a hip veggie recently. Click on any of the pictures to find the recipes More? 100 Ways to Cook an Egg 100 Ways to Cook Bacon 100 Ways to Cook a Tomato 100 Ways to Cook a Banana 100 Ways to Cook a Pumpkin Sponsored Content Related:  Vegetarian

The Best Baked Beans Ever Whoa, Nelly. I never knew baked beans could be this good. I never knew baked beans could be improved upon; I never knew baked beans could be such a triumph, such a prayer, such a song. But they can. I now know they can. Pam Anderson—and sometimes like to call her “Pamanderson” just to conserve energy—whipped up some baked beans to go with her ribs and Caesar salad last week. The beans? I know about doughnuts, too. Start with eight slices of bacon. Cut the slices in half, then fry them on medium-low heat. Remove the bacon pieces once the fat is rendered, and in the name of all that is good and right, do NOT pour out the grease and clean the skillet! Next, dice up an onion… And a green bell pepper. First cut it into strips… Then dice it right up. Next, measure 3/4 cup of your favorite barbecue sauce. Pour it into a bowl… And throw in 1/2 cup brown sugar. Add 1/4 cup distilled white or apple cider vinegar. Finally, add a couple of tablespoons Dijon mustard and mix the whole thing together. Yummy!

Baked Tofu Recipe with Soy and Sesame This Easy Baked Tofu with Sesame and Soy Sauce is delicious and also makes great leftovers! I had such good success when I tried a recipe for stir-fried tofu, I vowed I would cook it again soon, so this is my second tofu adventure. The recipe is adapted from a basic recipe for baking tofu in Mark Bittman's How to Cook Everything Vegetarian, and once again I was thrilled with how this turned out. Baked tofu will keep in the fridge for several days, and it's a great addition to salads, stir-fries, or sauteed vegetables. Start with a package of extra firm tofu, cut it in half crosswise to make two tofu "steaks" and blot dry with paper towels on both sides. Mix together soy sauce and sesame oil, then brush the tofu liberally with this mixture. I baked the tofu in my toaster oven to keep the house cool. It's done when the tofu is firm and nicely glazed and browned. Cut tofu in half crosswise. Printer Friendly Recipe South Beach Suggestions: Want even more recipes?

Roasted Butternut Squash with Kale and Almond Pecan Parmesan It’s good to be home. Sketchie agrees, after a fun (but tiring) visit with his two furry cat friends. Luckily, grandpa put up with his antics yet again. After a few rants and raves once home, Sketchie finally settled into his old digs, but unfortunately didn’t get the memo that we’re still on Pacific time. Back in Ontario, it’s clear that summer has come to an end. Since the weather was fitting, I consoled myself with grocery shopping and a healthy dose of fall produce. This weekend was all about squash…and cookies…and coffee beans. This recipe is inspired by the roasted butternut squash recipe I made back in 2009. Roasted Butternut Squash with Kale and Almond Pecan Parmesan Email, text, or print this recipe 1 year ago: Creamy Roasted Tomato, Garlic, Coconut Soup 2 years ago: Maple Butternut Squash and Apple Casserole Yield: 4 servings (as a side) Ingredients: Almond Pecan Parmesan “cheese”: 1. 2. 3. 4. 5. 6. Note: If you need a nut-free parmesan, try this version with sesame seeds.

Vegetarian Naan Pizza with Eggplant & Cilantro Jalapeno Pesto Recipe When I was a kid, the only way my parents could get me to eat eggplant was to take me to a Greek restaurant and set an order of Moussaka in front of me. Maybe it was the cheesy layers, smothered in a creamy Bechamel sauce or maybe it was the hypnotic music and alluring moves of the belly dancers. Either way, I ate up that purple vegetable as though someone had bribed me with a backstage pass to a Duran Duran concert (I would have done anything for a chance to meet that dreamy Roger Taylor). When Maria of Two Peas and Their Pod and I decided to get together for a morning of shooting recipes and figuring out our new cameras (we’re both smitten with the Canon 7d), I set to work coming up with a lunch dish to share with my vegetarian friend. Now, of course you could use homemade naan (visit Prerna of Indian Simmer for an awesome tutorial) and you are welcome to use a non-whole wheat variety. The recipe: With the motor running, slowly pour in the olive oil. The pizza: Preheat the broiler.

Avocado Fries I have a particularly tragic memory of looking at rental houses with my friend when he first moved to LA and finding one that actually had an avocado tree in the backyard. I mean, a tree that was taller than the house and was heavy with ripe avocados This memory is tragic because my friend didn’t rent the house. If he had, I would have had a never ending supply to feed my avocado addiction.BTW – what are avocados, a vegetable? Some weird fruit? Tagged as: Aioli, Appetizer, Avocado, Fries

Miso Sesame Winter Squash Recipe In the last week I've done a bunch of things. I returned to a vintage shop, just up the street, to buy a pair of old metal kitchen stools (painted a muted shade of robin's egg blue). Someone beat me to it. I baked a granola pound cake (a bit of a miss), brewed two batches of California common, and bought a sack of stinging nettles at the Farmers market to work into the cottage cheese pancakes I can't seem to get enough of. It's a riff on one of the recipes in Bryant Terry's new cookbook - his Molasses, Miso, and Maple Candied Sweet Potatoes. Here's how today's recipe shapes up. Thanks for the inspiration B. :) Cheers, and congrats on the new book. As I mention up above, I used unpeeled, seeded delicata squash here, but you can use other winter squash. Preheat the oven to 425F / 220C, with a rack in the middle. In a large bowl, toss the squash with 1 tablespoon of the sesame oil. When the squash is deeply golden on both sides, remove from the oven. Serves 4-6. Print Recipe

Butternut Squash Pasta Recipe | Butternut Squash Pasta Creamy Butternut Squash Pasta Creamy Butternut Squash Pasta with crispy sage leaves-a comforting pasta recipe for fall! Butternut squash always makes me think of the song, ‘Build Me Up Buttercup.’ I always start singing the classic song, but change the lyrics to “build me up butterNUT.” I recently made Creamy Butternut Squash Pasta and this time we turned on the song and had a dance party in our kitchen. We eat a lot of butternut squash during the fall months. This time I made a simple butternut squash pasta sauce to go with DeLallo’s Organic Whole Wheat Linguine. The sauce is rich and creamy…without any butter or cream! After I toss the whole wheat pasta with the creamy sauce, I garnish the dish with crispy fried sage leaves. Creamy Butternut Squash Pasta makes a great weeknight meal. Creamy Butternut Squash Pasta Yield: Serves 6Prep Time: 5 minutesCook Time: 25 minutesTotal Time: 30 minutes Whole wheat pasta with creamy butternut squash sauce and crispy sage leaves.

Cauliflower Crust Pizza & Stick a Fork in It I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. So the general conclusion…Healthy, tasty and husband-approved? Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good! Directions: To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. *The original recipe makes 1-9 inch pizza.

Butternut Squash and Crispy Sage Pizza, Five-Minutes-a-Day Style I have a pizza dough recipe I adore. I swore in fact I would never attempt another recipe. But then I saw this. Yes, the Hertzberg-Francois team has released another book: Artisan Pizza and Flatbread in Five Minutes a Day. Perhaps with Tuesday, when I made the book’s goat cheese and onion pizettes – so delicious! No, no. Let’s just say it’s been a strong week in the kitchen thanks to this little genius of a recipe. Also, for more inspiration, advice and recipes, check out the Pizza in Five website. Butternut Squash from our Olin-Fox Farm CSA: Artisan Pizza in Five Minutes a Day, Master RecipeSource: Artisan Pizza and Flatbread in Five Minutes a Day Make the Dough 3 1/2 cups Lukewarm water 1 tablespoon yeast 1 1/2 tablespoons kosher salt 7 1/2 cups (2 lbs. 6 oz.) unbleached all purpose flour 1. 2. 3. On Baking Day 1. 2. 3. 4. 5. 6. Butternut Squash Pizza with Crispy Sage Inspired by a recipe in Chez Panisse Vegetables Yield = one 12-inch pizza 1. 2. 3. 4. 5.

Lemon Tofu — OMG Veg! American-style Chinese food inspired Lemon Tofu. A nice crispy, breaded and fried tofu coated in a sweet, sticky lemony sauce. Healthy? Not particularly. Ingredients 1 T oil1 lb extra firm tofu Tofu Breading 4 T cornstarch1/2 t onion powder1/2 t garlic powder1/2 salt1/4 t paprika1/8 t cayennepepper Sauce 1 T oil (less if you want)3/4 cup veg broth or water1 T cornstarch + 1 T waterjuice of 1 lemon (2 – 3 T)1 t lemon zest4 T sweetener (sugar, agave, whatevs)pinch of salt to taste Heat the oil in a large pan over medium heat. Combine the breading ingredients in a small bowl. Turn the heat down a bit, and add the next tablespoon of oil to the pan. Best with white rice. You Might Also Like: Tagged as: Asian, tofu Sweet Potato and Black Bean Burritos After the brunchtime porkapalooza we experienced on Sunday, you’d think a weeklong moratorium on meat wouldn’t be unwelcome. Halfway through this delightful, nutrient-packed burrito, we both agreed a little pulled pork would be exquisite, tucked cozily between sweet potatoes and savory black beans. Not that I mind rocking a vegetarian burrito for dinner, on occasion. It is so reminiscent to me of being a starving student in Allston, Mass in 1998, when I lived in an apartment full of crazy, smart, strange girls and boys. There was a lot of electronic music, a lot of art on the walls, a lot of pretentious dialogue, and very little money. Sweet Potato and Black Bean BurritosMakes 3 Ingredients: For the burrito: 2 sweet potatoes, mashed1 tablespoon vegetable oil1 garlic clove, minced1/2 large yellow onion, finely diced1 can black beans, drained and rinsedKosher saltFlour tortillasMonterey Jack cheeseSour creamHot sauce, e.g., Cholula, Valentina, El Yucateco For the roasted vegetable salsa: