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Mashed Sweet Potatoes & Plantains

30 Jan

Let these shine as is, don’t gussy them up too many with spices.

Serves 8

3 medium yams or sweet potatoes (about 3#), peeled and cut into 1″ chunks
3 moderately ripe plantains, peeled, cut in one inch chunks
2 Tbsp Earth Balance or coconut milk
1/2 tsp salt
(1/2 tsp chili powder)
(1/4 tsp ginger)

-In a pot with a steamer tray, add water to just above the bottom of the steamer tray and bring to simmer.
-Put the sweet potatoes at the bottom of the tray and the plantains on the top.
-Steam for 30-40 minutes, until very soft.
-Drain well and place in mixer bowl with EB/coconut milk and salt.
-Cream on medium-high speed until mostly smooth.
-Season to taste, adding spices sparingly.

Potato Dumplings

21 Oct

Kartoffelkloesse if you’re German and gnocchi if you’re Italian. Simple enough, serve with sauce of your choice, or just eat with some Earth Balance.

Serves 16
5# Russet potatoes, whole, unpeeled
5 tsp salt
1 3/4 cup AP flour
1/2 cup cornstarch

Boil scrubbed whole, unpeeled potatoes in salted water until they are tender, about 45 minutes. Cool at least until they are comfortable to handle.

Get a big pot of water going. Slide the skins off of the potatoes and put the peeled potatoes in your stand mixer bowl (or just a big bowl if you don’t have a stand mixer). Add the remaining ingredients and knead into a soft, uniform dough (I use the dough hook attachment on speed 2). Cut into pieces or roll into balls of uniform size, up to 1/4 cup. Drop dough balls into boiling water in batches, enough so they don’t overlap each other. When they float to the top, remove with a slotted spoon. Repeat until done.

savory pumpkin chowder

7 Oct

x2 for dinnershare – made exactly enough to fill 4 round containers
Really yummy and a big hit.

2 Tbsp olive oil
1 onion, diced
3 ribs celery, sliced
5 cloves garlic, minced
3 sm/med russet potatoes, diced
~4 cups veggie broth
2 Tbsp – 1/4 cup sherry or other wine
2 cans beans (pinto? black? any…), drained, or equivelant cooked
1 14 oz can hominy, drained
1 14 oz can pumpkin
1 14 oz can crushed toms
black pepper, chili powder, oregano to taste
salt to taste (depending on brand of veggie broth, you may not need it)
(roasted poblano peppers or canned diced grn chiles)

Sautee olive oil, onion, celery, garlic until soft. Add veggie broth (I used Better than Bullion No Chicken base) to cover. Add diced potatoes, cooked beans and hominy. I used 1/2# cooked Anasazi beans but most any bean would be good, pinto beans are most similar. Add veggie broth just to cover. I usually add some wine to my soups, this time all I had around was a splash of sherry so that’s what I used. Simmer until potatoes are fork-tender. Meanwhile, mix pumpkin with can of crushed tomatoes. Stir into broth, heat through, and adjust seasonings as necessary (I added just a sprinkle of black pepper, oregano and chili powder).

I roasted some poblano peppers to add to the soup, kept them separate for kids’ sake. You could also by canned diced green chiles to add, or forego altogether.

Samosa-Inspired Hash Brown Patties

24 May

Use the food processor to process the veggies and the rest is easy.

makes 12-14 patties
1 large onion, quartered
1/2″ piece of ginger
3 cloves garlic
1 Tbsp oil
1 tsp mustard seeds
1 cup chickpea flour (aka gram flour, besan)
1 cup bread crumbs
2 tsp 1 1/2 tsp Goya Adobo
2 tsp cumin
1/2 tsp turmeric
(1/4-1/2 tsp crushed red pepper)
3 cups frozen grated potatoes (hash browns)
1/2 cup frozen peas
1/4 cup loosely chopped cilantro
1/2 cup water (or more)

Process the onion, ginger and garlic. Heat a skillet with the oil. Add the mustard seeds until the begin to pop (about 30 sec-1 minute), and then reduce to medium low. Stir in the onion mixture and let cook until soft and fragrant – or at least until the dry ingredients are measured and mixed and the food processor is washed 🙂

Mix together the chickpea flour, bread crumbs and spices. Stir in the onion mixture, and then the potatoes, peas and cilantro. Add in the water, adding a little more if necessary, to get the mixture to a thick paste. Let sit while you do your clean-up, etc. (at least ten minutes, but longer is fine).

Heat a nonstick skillet or griddle, lightly oiled if you prefer with spray oil. Form about 1/4 cup of the mixture into a patty and place on the skillet. Cook 4-5 minutes on each side, covering for the first side. Keep warm in a warm oven.