There are various versions of this around. Irene and Michael started with one from Jane Brodie's cookbook, but over time it has developed into a separate recipe.
This goes wonderfully on a Thanksgiving table.
===
INGREDIENTS
2 medium to large sweet potatoes, the more tube-shaped the better
4 large apples, not too tart
1/2 cup orange juice
1/2 stick butter
chopped pecans
autumn spices:
cinnamon
nutmeg
allspice
vanilla
TOOLS
microwave safe bowl or cup
baking pan and foil
===
1 peel sweet potatoes, halve lengthwise, and slice into thin semicircles.
2 peel apples, halve, core, and slice into thin semicircles
3 grease a large baking pan with butter
4 preheat oven to 410 F
5 fill pan with alternating sweet potato and apple slices, round side up.
6 in microwave, melt remainder of butter into orange juice; add spices to liquid, to taste
7 pour liquid evenly over casserole
8 sprinkle with pecan pieces to taste
9 tightly cover casserole dish with foil; bake for 40 minutes
10 remove foil; bake for additional 10 minutes to crisp the nuts; avoid burning the nuts
let cool and serve
===
A less fussy version is simply to toss sweet potatoes and apples together without arranging in layers. (Usually a second pan with the less perfect pieces left over gets made in this way.)
Thursday, November 28, 2013
Tuesday, September 24, 2013
Impromptu Hatch Green Chili Soup
This is easy, healthy and delicious.
requires
* 2 cans pinto beans
* 1 large onion, chopped
* 3 carrots, peeled and coarsely diced
* 2 zucchini, sliced thin
* 2 cans chopped mild green chiles, or 3 fresh, roasted, peeled hatch chiles
* 3 fresh tomatoes, chopped
* chili powder
* garlic, salt, pepper to taste
* olive oil
If using fresh chiles, pierce, broil carefully, turning often, until skin blisters; try to avoid getting totally black. Running under cold water, peel and remove all seeds. Chop fine.
1) in a large pot, put about 1 tbsp olive oil on medium heat, add a little onion. It should sizzle quietly
2) add onion and a bit of salt, and pressed garlic if using, sauté slowly, stirring occasionally
3) meanwhile, put carrots in a bowl with a little water. cover. microwave 2 minutes
4) when onion is starting to cook, add zucchini slices, diced carrot and chopped chiles
5) add chili powder generously. Vegetable mix should be colored a deep red.
6) When onions are getting soft, add tomatoes; don't mix, cover and cook for 5 minutes
7) Add canned beans including liquid. Stir. Cook until beans are heated through, about 5 minutes. Add salt, pepper, more chili power, to taste.
Garnish with tortilla chips for a festive touch.
requires
* 2 cans pinto beans
* 1 large onion, chopped
* 3 carrots, peeled and coarsely diced
* 2 zucchini, sliced thin
* 2 cans chopped mild green chiles, or 3 fresh, roasted, peeled hatch chiles
* 3 fresh tomatoes, chopped
* chili powder
* garlic, salt, pepper to taste
* olive oil
If using fresh chiles, pierce, broil carefully, turning often, until skin blisters; try to avoid getting totally black. Running under cold water, peel and remove all seeds. Chop fine.
1) in a large pot, put about 1 tbsp olive oil on medium heat, add a little onion. It should sizzle quietly
2) add onion and a bit of salt, and pressed garlic if using, sauté slowly, stirring occasionally
3) meanwhile, put carrots in a bowl with a little water. cover. microwave 2 minutes
4) when onion is starting to cook, add zucchini slices, diced carrot and chopped chiles
5) add chili powder generously. Vegetable mix should be colored a deep red.
6) When onions are getting soft, add tomatoes; don't mix, cover and cook for 5 minutes
7) Add canned beans including liquid. Stir. Cook until beans are heated through, about 5 minutes. Add salt, pepper, more chili power, to taste.
Garnish with tortilla chips for a festive touch.
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