Posts Tagged ‘sweet potato’

Aug

18

2012

Leftovers Renewed

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Sweet Potato Bubble and Squeak Cakes

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Sweet Potato Bubble and Squeak Cakes Duo Dishes

Bubble and Squeak is an English dish that is traditionally comprised of last night’s leftovers. Whatever meat and vegetables hanging around after a big meal are mashed together with potatoes and fried to a satisfying crisp. The dish is named for the bubbling and squeaking sounds it makes as all of the ingredients fry in the pan. You’ll commonly see veggies such as cabbage, peas, Brussels sprouts, or carrots in this dish, but as with most things in life (including our favorite recipes), toss in whatever you like. The beauty is that it will work just fine.

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Jan

6

2012

Sweet, Eggy Experiment

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Sweet Potato and Black Bean Frittata

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Sweet, Eggy Experiment

This recipe was created on a complete and total whim. It was like an episode of Food Network’s Chopped. I literally grabbed 3 ingredients from the pantry that had reached the end of their shelf life: a handful of pearl onions that were on the verge of sprouting, a couple old sweet potatoes in the same condition, and a dusty can of black beans. They needed to be eaten today or they would have to forever hold their peace. What could possibly come of this random trio? I opened the fridge and noticed a carton of eggs. Yes! A frittata would do just the trick.

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Aug

22

2011

Give It Another Chance

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Roasted Orange and Sweet Potato Soup

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Give It Another Chance

Have you ever heard of the spice mace? Even better, have you ever cooked something with it? Well, don’t feel bad if you’ve answered no to one or more of these questions. Last Christmas, we made an obscure turkey stuffing recipe which called for many spices that had us scratching our heads—the stuffing was a disaster in of itself, but that’s another story. One of those spices was mace. For the last few months, it has been pushed aside, knocked down, and flat out forsaken to the back of the cupboard. It seemed time to blow the dust off the lid and find another use for it. It may still be the summertime, but sweet potatoes are available year round. When you get a craving for them and the spices that make a perfect match, follow your instincts.

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Nov

22

2010

A Pre-Thanksgiving Feast

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Spiced Apple Cider Turkey Brine and Sweet Potato Casserole

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A Pre-Thanksgiving Feast

It may be obvious to you, but if not, it should go without saying that Thanksgiving is our favorite holiday! A whole day devoted to eating specialty dishes, family recipes, and seasonal foods—how could this not be the best day ever? Just hearing the word “Thanksgiving” brings to the surface memories of specific smells, table settings, and, most prominently, tastes. For us, different childhood memories pop-up of nibbling on the “crusty” edges of mom’s baked mac and cheese, or licking the wire beaters from the electric mixer clean after they whipped together the sweet potato casserole. Of course, equally important as the food is the company. On this glorious holiday, you not only get to devour a massive meal, but you get to do it with the people you love. Again, it just may be the best day ever!

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Nov

25

2009

Happiest Thanksgiving to All

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Cranberry Goat Cheese Spread, Marinated Olives, Cranberry Sauce, Honey Balsamic Roasted Chicken with Carrots, Turnips and Brussels Sprouts, Corn Pudding, Mini Cheesecakes, Sweet Potato Pecan Pie

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Happiest Thanksgiving to All

Many of you are getting ready to celebrate Thanksgiving with your friends and family. We are both doing just that on opposite sides of the coast, but this past weekend, we had the chance to eat a pre-Thanksgiving meal with friends here in Los Angeles. One of the things we had to do when we moved to Los Angeles was create a sense of family amongst friends. We’ve both spent different holidays away from our blood relatives, and it’s nice to know that there are people around to be with you when you can’t go home. Enjoy the holiday however you’re spending it. Whether you’re with friends, family or your pet Fido, make it a good one.

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Apr

17

2009

The Product of Inspiration

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Sweet Potato, Squash and Apple Soup

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The Product of Inspiration

We took another class at Hipcooks a while ago–a class all about soup.  We made seven soups in just over three hours, and it was a very mind and gut filling experience.  Although we’ve made soups and stews on our own, we don’t normally fix them just on a whim. This class, like every other Hipcooks class before it, always sends us into a tizzy about what we can make in our own kitchens.  It’s an addiction, you know.  Once we start the brain a-moving, we can’t stop.  It goes without saying that we are very excited by food. When we start talking about food and recipes, it is clear that we are in our own world.  It was evident to others in the class because we spent a third of the session whispering to each other different soup ideas, substitutions and additions that were coming to mind at the time.  We were paying attention to our lovely teacher, really we were, but so many thoughts were running through our heads, we had to let them out.  This one came to mind somewhere between the preparation of a chunky butternut squash and white bean soup, rich cream of mushroom and …

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Apr

5

2009

Our Plate Runneth Over

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Sweet Tahini Roasted Vegetable Salad

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Our Plate Runneth Over

Have you ever been a victim of abundance?  There’s just too much going on at one time!  Rewind back to January when everywhere you turned, there were oranges, tangelos and grapefruits popping up in recipes.  Apparently, folks were gifted galore with fruit baskets.  No one sent a vegetable cornucopia to us via U.S. Postal Service, but somehow we ended up with a gorgeous selection of fresh veggies and an immense salad craving.  Where to begin!  If you’ve poked around this site a bit, you’ll notice that we love roasting our vegetables.  It’s fast.  It’s easy.  It’s tasty.  And there are so many ways to spruce them up.  This is a salad for the salad lover–full of flavor, packed with a multitude of veggies and perfect straight out of the oven or room temp.

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Mar

1

2009

Foodbuzz 24, 24, 24: A Tipsy Dinner Party

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Minty Melonballs, Port Walnuts and Goat Cheese on Endive Leaves, Sausage Stuffed Cremini Mushrooms, Warm Brie with Blackberry Wine Sauce, Mixed Greens with Pancetta, Manchego and Citrus Vodka Dressing, Apricot Grand Marnier Shrimp, Smokey BBQ Steaks, Parmesan Mashed Potatoes and Celeriac, Grilled Asparagus, Brown Basmati Rice with Cranberries and Pine Nuts, Rosemary and Dill Butters, Chocolate Pecan Mint Roll, Sweet Potato Cake with Spiced Pecan Buttercream

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Foodbuzz 24, 24, 24: A Tipsy Dinner Party

When the call went out to Foodbuzzers that it was time for the February 24, 24, 24 event, the idea for our proposal came to mind immediately. Just by looking at the picture above, maybe you can guess what it was. Now don’t get scared. We did more than just whip up drink concoctions by the gallon. No, we did much more. There are great applications for spirits, but of course the ones we are most interested in are cooking and baking. Hence, “A Tipsy Dinner Party” was born.

The world of spirits–liquor, not ghostly apparitions–spans from dark to clear, bitter to sweet, full bodied to light. They are excellent additions to a number of meals. No need to worry about truly being tipsy after a meal peppered with alcohol. Good for us, most if not all the actual alcohol burns off during the cooking process, leaving nothing but flavor.

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Feb

19

2009

Third Time’s a Charm

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Mashed Sweet Potato, Apple and Cotija Quesadillas

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Third Time's a Charm

Maybe you’re tired of cotija cheese popping up around these parts. We’re sorry. We really are. But it’s just so good, we keep pairing it with everything. Maybe three times in just over a month is too much, but you can’t fault us for working with what the good Lord gave us. And He gave us cotija cheese. That’s why we keep playing with other ingredients that really complement its flavor. A little knowledge for you: Did you know there are two types of cotija? The first is the grain cheese that crumbles upon cutting due to higher salt content and softer texture. The second is the tajo cheese that maintains its shape upon cutting due to lower salt content and higher fat content. Here in Southern California, Cacique seems to be the best brand of U.S. produced cotija cheese, so that’s what we’ve been using as of late. But enough of that, it’s quesadilla time!

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Feb

13

2009

Treading the Fine Line Part 2

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Warm Sweet Potatoes and Chickpea Salad with Tahini Dressing

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Treading the Fine Line Part 2

A couple of days ago, we proposed the idea of recipe adaptations and just how far we can stretch the word. Looks like many people find recipes as a means to an end, and however you interpret that recipe doesn’t matter. It’s what you end up with that can be your own, although giving credit where credit is due remains key and important. In the end, recipes are meant to be adopted and then adapted!

Well we said there would be a part two to that post, so here it is. We first saw this recipe on Smitten Kitchen less than a month ago, and knew we just had to give it a try. It was colorful, fresh and chock full of the staples we normally keep in the kitchen. But of course we made a few changes and additions! Like swapping a main star for one of our favorite vegetables, adding another layer of crunch, pumping up the color green, using a thicker dressing and sprinkling in additional seasonings. Who’s to say if it was any better or worse than the original, but what we did create was hands down delish. …

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