I know it’s been awhile since I’ve been around. I’ll keep posting some, but definitely sporadically – not because I’m out of recipes, but just because I’m busy.
Whenever I’m serving sweet potatoes with a meal, I like to cook up extra and have them on hand for recipes like this one. The sweet potatoes I used for this tonight had been grilled and then frozen. So, as long as they are soft, it really doesn’t matter how you prepare them. This crust comes together really easily. Just throw all the ingredients into the food processor and process until smooth. I use the dough blade and function on my processor for this. If you don’t have a food processor, a mixer will do just as well (or even a potato masher and then a spoon, but this won’t be quite as smooth). Your dough will be thin and spreadable – more like cornbread batter than a traditional dough.
Be sure you use parchment paper or grease your pan really well. I was fresh out of parchment tonight. Use a spatula to smooth your pizza dough into an even layer on the pan.
Bake at 400* until the edges are brown and the crust is set. It took 20 minutes in my oven.
Top as desired and pop it back in the oven to melt the cheese! I used barbeque sauce, seasoned hamburger and sharp cheddar tonight!
Slice, serve and smile 🙂
2 1/4 cup cubed sweet potato, cooked until soft
1/2 cup quinoa flour (or oat flour)
1 Tbsp coconut flour (or 2 Tbsp almond flour)
1 1/2 tsp oil
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
Preheat oven to 400*. Grease pizza pan liberally or line with parchment paper.
Place all ingredients in bowl of food processor and process until smooth. Spread dough onto prepared pizza pan and bake for 20-25 minutes or until the edges are brown and the crust is set.
Remove crust from oven, top as desired and cook until cheese is melted.
When I logged in today, I realized that my last recipe was chicken noodle soup. It is insanely appropriate that I posted the classic feel-better recipe last Monday morning, because that afternoon, the cold hit my house hard. And not just any cold. I’ve dubbed this the death cold of 2015. Even a week later my head is stuffy and pounding and there is a noticeable ringing in my ears. I’ve been slipping chile into everything my family eats lately just to be sure that we kill this monster germ DEAD. I’m glad to say that I’m feeling well enough to be sitting in front of the computer screen today and can therefore share this super-simple sweet potato recipe.
Start by peeling two medium sized sweet potatoes. Then, slice them into 1/4″ thick rounds. You’re going to want to use a sharp knife and be careful during this step. Sweet potatoes are much harder than other potatoes and these do not taste as good with a side of finger. Just sayin’.
Now, heat a tablespoon of butter in a non-stick skillet over medium-low heat. When the butter is melted and starts to bubble, layer your sweet potatoes across the bottom. I like to separate them and lay them in a layer at a time. Season with salt, pepper, chile powder and onion powder between each layer. The picture only shows one layer, but I keep layering until I am out of potatoes.
When you have all the potato slices layered in the pan, cover wit ha tight fitting lid and cook for 10-15 minutes. I actually don’t have a lid for my non-stick skillet, but my pizza pan is a perfect fit and comes in handy for the next step. I do not have photographs of the flipping step, and it can be a little intimidating. Don’t fear, you can just use a spatula to flip these over a section at a time. They won’t be quite as pretty, but they will taste just as good. If you’re feeling adventurous, give this a try. Take a flat tray (I use my pizza pan) that is large enough to completely cover the top of your skillet. Use hot pads or oven mitts or other heat-protective gear to grab the skillet and the tray together. Hold the tray and skillet tightly together and invert. The potatoes will fall onto the tray. Remove the skillet from the top and place it back on the heat. Slide the potatoes off the tray and back into the skillet so that the cooked side is facing up. Cook over low heat until the bottom is golden brown. I’ve served this in slices before or just a scoop. The top and bottom will be a beautiful golden brown and the inside will be soft and creamy. You can see where the potatoes with direct skillet contact are caramelized and the inside ones are more pale.
2 medium sweet potatoes
1 Tablespoon butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon chile powder
Peel sweet potatoes and slice into 1/4″ rounds.
Heat oil in a large non-stick skillet over low heat. Layer sweet-potatoes into hot oil. Season between each layer. Cover and cook for 10-15 minutes.
Place a tray or board over the top of the skillet. Hold skillet and tray together tightly and flip. Remove skillet and place back over low heat. Slide potatoes, now cooked side up, back into the skillet. Continue cooking until bottom in golden brown and all potatoes are tender.
The other day, I had some egg whites leftover. I was searching the lovely internet for ideas on how to use them. That’s where I came across this recipe for Oatmeal Protein Pancakes over at Slender Kitchen. I skimmed the recipe, decided I didn’t have (and probably never would have) the exact ingredients used, but knew I could come up with something that would work. Now, I love me some pancakes, but they’re basically everything I’m not supposed to be eating now. These use whole oatmeal, eggs, greek yogurt and no white flour or sugar. I made them silver dollar sized and ate 4. My boys ate 6 each. I’m hooked and I hope you will be too.
The process is simple. Put all the ingredients in a blender and blend until smooth. Feel free to mix up the spices however you want. Then, generously grease a non-stick skillet or griddle that is over low heat. Pour batter onto greased griddle until pancakes are the size you want. Smaller pancakes are easier to flip and these can stick. When the batter is bubbly and dry around the edges, flip.
They’ll be golden brown and fluffy. I didn’t even use any syrup on mine (though, the boys did).
1 cup old fashioned oatmel
1 5.3 ounce container greek yogurt
6 egg whites or 3 whole eggs
1 medium banana or 1/2 cup cooked sweet potato
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Place all ingredients in a blender and process until smooth. Heat a non-stick skillet or griddle over low heat. When surface is hot, grease liberally.
Pour out a small amount (2-3 tablespoons) of batter onto skillet. Cook until bubbly and dry around the edges. Flip and cook until golden brown. Serve warm with butter and maple syrup if desired.
The last few days have been unusually busy and exhausting. Even with no Friday night practice or Saturday game this weekend, I came to tonight feeling drained. Dinner had to be filling and simple. And, for my sanity, it had to be something no one would complain about. This recipe fits the bill. There are seldom any leftovers, but when there are, they make a great breakfast – just cook up an egg to your preference and voila! Or, you could toss in some green chile, scrambled egg and cheese and roll it all up in a tortilla (which is what my husband prefers). Anyway, for dinner, start by cubing up a large sweet potato (you could use two or three smaller ones, but I hate peeling the dang things). Then toss them into a hot skillet with some butter.
Turn the heat down to medium low or low (depending on how hot your burner is). Lid them and let them cook for a few minutes until they start to get brown. Stir them around and add 1/4-1/2 cup water to the pan and lid it again. When the water cooks off and the potatoes are mostly tender, add the sausage (which you can cut up before you start cooking or while the potatoes are cooking).My usual grocery store has stopped carrying full sized links of the smoked sausage brand I like best. Thankfully they still carry it in bratwurst-size links and they work just fine for this recipe.
Season with salt, pepper, onion powder and chile powder. Cook until the sausage starts to brown and the potatoes are completely tender.
Before anyone asks, yes, those are canned green beans on the plate. Yes, I ate them AND served them to my family. No, I am not ashamed. They’re convenient, quick and reminiscent of my childhood. Of course, they taste distinctly better if you add a little bacon grease, grated garlic (on my microplane so it is superfine) and black pepper to the pan and let it get toasty before you add the green beans. Which just happens to be exactly what I did.
1 large or 2-3 small sweet potatoes
14-16 oz of your favorite smoked sausage
2 Tablespoons butter
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon chile powder
Peel sweet potato and dice into 1/4″ cubes. Split sausage down the middle and cut into half moon shapes.
Heat non-stick skillet and butter over medium heat until hot. Add sweet potatoes, reduce heat and cover. Cook for 4-5 minutes or until potatoes start to brown. Stir, add water and replace lid. Cook until all water is gone and potatoes are mostly tender (5-10 minutes). Remove lid. Add sausage, salt, pepper, onion powder and chile. Continue cooking over medium low heat until sausage is brown and potatoes are tender.
In addition to the leftover day I mentioned my mom plans into her menus, she also had “Fun Food Friday” (I’m betting at this point you can guess where I developed my love for alliterations). This recipe for BBQ meatball sliders is fun and delicious and really not that hard to make. You can make your own BBQ sauce, but I typically take some help from the store and just doctor it up a bit. Wanna make it even easier? Throw the meatballs and sauce in the crockpot and walk away, or don’t bother with the meatballs just brown some meat add the sauce and serve sloppy joe style, or use leftover mashed sweet potatoes in the mini biscuits instead of cooking fresh ones. Swap out the ground beef for ground turkey and serve with a side salad for a healthier alternative.
Start my mixing up the ground beef, breadcrumbs, egg, milk and seasoning in a bowl. Then form into meatballs. I made 16 out of my 1 lb of hamburger. Put the meatballs in a non stick skillet over medium heat. Leave them alone until the start to brown and then turn. Brown as many sides as you can.
Once the meatballs are brown, add the sauce mixture and turn the heat to low. Allow to simmer until the meatballs are done and the sauce cooks down to a glaze. This takes about 20 minutes. This picture was taken right after I added the sauce mixture.
While the meatballs are cooking, get your biscuits together. If you aren’t using leftover sweet potatoes, I’d recommend cooking the sweet potatoes before you start the meatballs. Put them in a Ziploc bag with a little water and toss it in the microwave for 8-10 minutes. Let them cool in the bag before you peel and mash them. Another tip, freeze your butter or shortening and then grate it into the dry ingredients. This keeps you from having to spend all that time cutting cold butter into the flour!
I bake my sweet potato biscuits in a mini muffin tin for this recipe. They come out the perfect size for the meatballs!
1 lb ground beef
1 slice of whole wheat bread
1 Tablespoon milk
1 teaspoon bbq seasoning (I like montreal steak)
! cup BBQ sauce (your favorite)
1/2 teaspoon liquid smoke
1/2 cup water
1-2 Tablespoons brown sugar if needed
Put ground beef in a bowl. Use microplane to grate bread slice into breadcrumbs (or toss it in the food processor or use 1/2 cup breadcrumbs). Add egg, milk and seasoning to meat and breadcrumbs and toss with hands to combine. The more you work this, the more you change the texture of the ground beef. I suggest only working it as much as you need to barely combine the ingredients. Form the meat into 16 equal-sized meatballs. Place meatballs in a non-stick skillet over medium heat. Cook for 1-2 minutes and flip. Continue flipping until you’ve browned all sides of the meatballs.
While meatballs are cooking, combine BBQ sauce, liquid smoke and water. Taste. Add brown sugar if desired. When meatballs are brown, turn heat to low and add sauce/water mixture to the pan. Simmer for 20-30 minutes, until meatballs are cooked through and sauce is thick enough to coat the meatballs. Serve on sweet potato biscuits
Sweet Potato Biscuits –
1 cup all purpose flour
1 cup whole wheat flour
1 tablespoon brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter
1 cup mashed sweet potato
1 cup milk
Preheat oven to 400*. Stir together flours, brown sugar, baking powder and salt. Cut in butter until mixture looks like coarse crumbs (or use the grater trick). Stir in sweet potato and milk just until all ingredients are moistened. Spoon into greased mini muffin tins. Bake at 400* for 15-18 minutes.
Slice open biscuits and place a meatball in the middle. Better make more than one, because they’re really that good.
On a side note, sorry about the picture quality in my last couple of posts. I promise I’ll get batteries for my real camera this weekend.