Sweet Potato Biscuits

AT THIS MOST GLORIOUS TIME OF YEAR, my camera had to go to the shop. Sigh.

Last week, I was on a retreat. I stayed in a lodge at a mountainside lake which was unbelievably beautiful with the peak of autumn color. The weather was perfect--chilly enough for sweaters, jackets, scarves, and gloves but not so cold as to need to bundle up. The sky each day was perfectly cloudless and mazarine.

I was feasting my eyes and every place I looked I saw something else I wanted to photograph. The food was delicious and I wanted to shoot that too. Fortunately, my cooking and photographing got ahead of my blogging, so I have some material to post for a while (while my poor camera is in the hospital).

I first learned of sweet potato biscuits from my beautiful aunt, my mother's sister. She makes the most delicious biscuits I have ever eaten. Hers are the standard to which I hold all other biscuits. The children of the family always called her "Aunt Biscuit".

For a special occasion we catered ourselves, she made sweet potato biscuits which she cut very small and served with ham. They were amazing and very popular. I recently tried my hand at them.

Sweet Potato Biscuits
3/4 cups flour
2 Tbsp. brown sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
6 Tbsp. chilled butter, cut into pieces
3/4 cup cold mashed sweet potatoes
1/3 cup buttermilk

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. Cut in butter until the mixture resembles coarse sand. In another bowl, stir together sweet potatoes and buttermilk. Pour into the flour mixture and combine until mixed.

Turn the dough onto a lightly floured surface and knead very gently until dough comes together but is still lumpy. Shape into a disk and pat into 1-inch thickness. Cut with a floured biscuit cutter.

Place biscuits on a buttered sheet pan, arranging them close together. Brush the tops with melted butter and bake at 425 degrees for 20 to 25 minutes until golden.

Old Fashioned Southern Sweet Potato Pie

There has been much activity lately around this, my beloved Aunt Ruby's sweet potato pie, which I posted 3 years ago.

Can you believe, right here is the midst of pumpkin spice season, this pie uses none? I do love those spices--cinnamon, cloves, ginger, nutmeg, but I don't want everything in this season to taste and smell that way. You know what I mean--pumpkin spice latte, pumpkin spice room spray, pumpkin spice dog biscuits, pumpkin spice scones, pumpkin spice beer, and so much more. . .

You are just a click away from our family Sweet Potato Pie.

Enjoy!

Sweet Potato and Black Bean Chili

IT SEEMS THAT ONE MINUTE WE WERE PICNICKING, enjoying the gorgeous fall colors, and crisp, fresh air and the next it was snowing. I made my first official cold weather food--a healthful and spicy vegetarian chili.

This chili is hearty but not heavy. Black beans and sweet potatoes are a favorite food combination of mine and I am always dreaming up new ways to serve them together.

I started my chili with dried beans, about 1 1/2 cups. But if you prefer, you can use 2 (15 oz.) cans, rinsed and drained. In my recipe, I call for 5 to 6 cups of cooked black beans and you can decide how you want to arrive at them.

I love cheese and tortilla chips with chili, but you could also serve it with coleslaw and cornbread.

Sweet Potato and Black Bean Chili
2 Tbsp. olive oil
1 large sweet potato, peeled and diced
1 large onion, diced
1 Tbsp. chili powder
2 tsp. ground cumin
2 cups spring water
5 - 6 cups cooked and drained black beans
1 can Rotel tomatoes
Juice of 1 lime
Salt and pepper to taste

In a large soup pot, heat the olive oil over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften. Add garlic, chili powder, and cumin, stirring constantly for about 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, about 10 - 12 minutes.

Add beans, tomatoes, and lime juice. Return to a simmer until slightly reduced, about 5 minutes. Taste and add salt and pepper, if desired.

Roasted Vegetable Cobbler

AS THE SEASONS CHANGE, WE NATURALLY begin changing our diets. As our summer tomato harvest winds down, the weather gets cooler and the days shorter, I often feel myself at a loss. I will fumble along for a bit but then I will find my "sea legs" again. Meanwhile, I will prepare very simple meals to sustain us.

One thing I miss in the summer, is using my oven. I love baking and roasting--so delicious, fragrant, comforting, and warming.

Upon my return from a recent trip to the flat lands, I discovered it was quite chilly here in the mountains. I began planning a roasted dinner right away!

Using Brussels sprouts and root vegetables, seasoned with what I think of as the quintessential savory seasonings for fall--sage, rosemary, and thyme, I made this vegetable cobbler with a slightly sweet cornmeal biscuit topping.

I served it with fresh, warm, homemade applesauce. It was a perfect meal.

Roasted Vegetable Cobbler
2 medium Yukon gold potatoes
1 large sweet potato
2 large carrots
2 medium rutabagas
4 cups Brussels sprouts
2 Tbsp. olive oil
1 tsp. each sage, rosemary, thyme
Sea salt and freshly ground pepper to taste

Topping:
2 cups flour
1/2 cup yellow cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1/2 cup milk
1/4 cup sour cream
1/4 cup vegetable oil
1/4 cup brown sugar

Preheat oven to 375 degrees.

Wash potatoes, carrots and rutabagas, peel if desired, and cut into 1-inch cubes. Trim the Brussels sprouts and cut in half. Place all into a large black skillet. Toss with the olive oil and seasonings.

Roast for 15 minutes.

Meanwhile, for the topping, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In another bowl, whisk together the egg yolks, milk, sour cream, vegetable oil, and brown sugar. Stir the dry ingredients into the wet until well combined.

Remove vegetables from the oven and drop spoonfuls of the batter over the top. Return to the oven and bake for 40 -45 minutes, until vegetables are tender and topping is golden brown.

Composed Salads, Grain Bowls, and Organizing Photo Files

IF YOU LOVE COOKING AND YOU LOVE PHOTOGRAPHY (a match made in heaven) you will most likely end up with a backlog of photo files to sort through.

My files had gotten so big, they were bogging down my computer. It was time to stop procrastinating and get to work. I have deleted hundreds on photos and transferred others to an external drive.

I do photograph many things other than food and this process has taken me down a memory lane of the past couple of years. There are so many cute pictures of the children--they grow and change so fast. There were pictures of my head, bald from chemo, to growing out, to my first haircut last week. There are many photos of beautiful flowers, birds, bunnies, butterflies, and bugs from our yard. Scenic photos from the gorgeous, vibrant, and hip place I am blessed to live--Asheville, North Carolina.

Mandarin Chicken Salad

As I culled photographs, I decided to share some of the things I have made, we ate, but never made it to my blog. Mainly because I wasn't pleased with the photos. But also because I wasn't thrilled with the taste of the food. I only blog about things I think are delicious.

For example, the Mandarin Chicken Salad. Ho-hum.

Shrimp, Brown Rice, and Vegetable Salad

I can see the salad has a dressing but I don't remember what it was. Which is another danger of letting my photo files back up. I can't remember what I did.






































I remember loving the brown rice and tofu bowl--I would happily eat it right now. I suppose I could fake some recipes. . .

Many things I love, tuna, cheese, boiled eggs, radishes, cornichons, sprouts (!) with baby lettuces.

Waldorf Quinoa Salad

I was really happy with this meal, but I didn't get any photos I loved. Quinoa, grapes, celery, apples, lettuce, candied pecans, and crumbled blue cheese. (Some kind of dressing). Mmmm, I think I'll try this again.

I was also happy about this meal, but again did not get shots of it that I loved. It was an awesome combination of flavors, quinoa, black beans, roasted Japanese sweet potatoes, pineapple, cheddar cheese, and spinach. I dressed this one with a Honey Lime Vinaigrette.

Honey Lime Vinaigrette
1 small sweet onion, preferably Vidalia, roughly chopped
1 clove garlic, chopped
1 large tomato, washed and peeled
1 lime, washed, roughly chopped and seeded
2 Tbsp. honey
1 tsp. salt
Freshly ground black pepper to taste
1/4 cup olive oil

Put all ingredients into blender and process until smooth.

Roasted Sweet Potato and Broccoli Rice Bowl with Fresh Spinach

 OVEN ROASTING VEGETABLES is efficient and delicious and one of my favorite ways to cook them. I love vegetables, every one. I love how they look so beautiful and healthful in produce displays. To me, working with fresh vegetables is the most pleasant and pleasurable part of cooking.

I place a cutting board beside my sink. My sharp knives are close at hand. Above the sink, a window looks into my backyard. I love staring out that window while I work, whether it is rainy or snowy or foggy and overcast. Now, I am watching the greening of grass and trees and the blossoming of flowers.  The birds are back, singing and frolicking.  In my quiet kitchen, I wash, peel, slice and dice vegetables into beautiful shapes. It is so relaxing and calming. This window faces west so I watch the sunset as I prepare our evening meal.

Roasted Sweet Potatoes

Roasted Broccoli

Tiny Heirloom Tomatoes

Roasted Sweet Potato and Broccoli Rice Bowl with Fresh Spinach
2 cups cooked brown rice
2 sweet potatoes
1 bunch broccoli
1 - 2 Tbsp. olive oil
Sea salt and freshly ground black pepper to taste
1 bunch spinach
Garnishes and Dressing

Preheat oven to 375 degrees.

Peel sweet potatoes and cut into bite-sized pieces. Place into a mixing bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss together very well. Spread onto a large rimmed baking pan and place into preheated oven. Roast for 15 minutes.

Wash and cut the broccoli into pieces. Place into the same bowl used for the sweet potatoes, drizzle with more olive oil, salt and pepper, and toss together.

Remove the sweet potatoes from the oven; they should be golden brown on the bottom. Turn them over and push to one side of the pan. On the other side, spread the broccoli pieces. Return the pan to the oven and roast for 10 - 20 minutes. The broccoli should be browned at the edges and the sweet potatoes should be bronzed and tender.

Cut off the large stems from the bunched spinach. Wash very thoroughly to remove any grit. Tear into bite-sized pieces and dry in a lettuce spinner or with a clean kitchen towel.

Place rice into individual serving bowl and arrange the roasted sweet potato and roasted broccoli and spinach as desired.

Top with dressing of choice and also any garnishes desired.

This Miso Tahini Sauce is delicious and so is this Fresh Ginger Dressing.

Suggested garnishes include chopped nuts, toasted sesame seeds, raisins or dried cranberries, tomatoes, radish slices. As you can see, I even added a dollop of guacamole.

A Fondly Compiled Compendium of Black-Eyed Pea Recipes

Black-Eyed Pea Curry

Baked Sweet Potato with Black-Eyed Peas

Texas Caviar

Hoppin' John

Crock Pot Black-Eyed Pea Soup

Baby Butternut Squash Souffle

Now what kind of holiday did I think this was? Thanksgiving? No, Memorial Day, the official kick off to summer. Well, the thing is my excuses are: I saw these adorable, organic, baby butternut squashes for an excellent price while I was shopping. We have been having a very cool and wet spring, so I still needed warming foods. And, we toast marshmallows in summer, right? So mine just happened to be on top of a casserole.

I was originally going to stuff the squashes, which I thought would really add to their cuteness factor. Once I cut them open and de-seeded them, I decided that was not such a good idea. So I placed them face down on a buttered baking sheet and baked them until tender--about 30 minutes. Then one thing led to another. . .

I loved this!

Butternut Squash Souffle
3 pounds butternut squash, baked until tender
1 small (4 1/2 oz.) can evaporated milk
1/4 cup brown sugar
4 Tbsp. butter, softened
2 eggs, lightly beaten
Salt and freshly ground pepper to taste
1/2 bag (10 oz.) mini marshmallows

Preheat oven to 350 degrees and butter a 2-quart casserole dish.

Combine squash, milk, brown sugar, butter, egg, and salt and pepper. Mix together very well, with an electric mixer. Pour into prepared dish and bake for 30-35 minutes, until set. Remove from oven and top with marshmallows. Return to oven and bake an additional 10 minutes until marshmallows are well browned. Let set about 10 minutes before serving.

 

 

 

Baked Sweet Potato Macaroni and Cheese

I was in the mood for something cheesy for dinner and what is cheesier than macaroni and cheese? I was also feeling a little lazy and didn't want to bother with making a white sauce. This dish
was so easy to make and it turned out to be very delicious.

I don't have many kitchen appliances. I don't like them. I like to cook, not operate machines. I don't like the noise, they take up counter space, and they are ugly. The few I do have stay put away and I typically avoid making things that need them. I'm too lazy to get them out, clean them afterwards, then put them back away.  Too much trouble.

But since I have been drinking smoothies everyday, my blender has taken up semi-permanent residence out in the open and on the ready.  Since it was sitting there looking at me, I decided to employ it to make an easy cheese sauce.

As I plundered around the kitchen, this is what I came up with, based on my current inventory. Alice asked what made me think of using a sweet potato. Well, I'm always looking to boost the nutritional profile of foods I cook, and I had a leftover baked one on hand.

Baked Sweet Potato Macaroni and Cheese
8 oz. macaroni, cooked and drained
1 sweet potato, baked until tender
8 oz. extra sharp cheddar cheese, shredded and divided
2-3 Tbsp. sweet onion, coarsely chopped
1 egg (next time I'll use 2)
1-12 ounce can evaporated milk (not sweetened condensed)
Salt and freshly ground black pepper, to taste

Butter or spray a 2 quart baking dish and preheat oven to 350 degrees.

Cook macaroni to desired tenderness, drain and set aside.

Combine remaining ingredients in blender, reserving a handful of cheese for the top, and blend until completely smooth.

Put 1/2 the macaroni into the prepared casserole dish; pour over half the sauce. Repeat layers and top with reserved cheese.

Cover and bake for 30 minutes. Uncover and cook for 10 more minutes, until puffed, bubbly, and beginning to brown around the edges.

 

 

Baked Sweet Potatoes with Black-Eyed Peas

This year, I cooked my New Year's black-eyed peas very simply. No ham, no onion, nor garlic. I sorted and rinsed the dried beans and cooked them in salted water for about 1 1/2 hours, until they were tender but not mushy. Pritchard Parker topped his with hot sauce; I added a pat of butter to mine. They were delicious!

One item on the menu that day was baked sweet potatoes. I love sweet potatoes and whenever I bake them I always make a couple of extras for other uses. A favorite is topping a baked sweet potato with beans. Sometimes, I use canned black beans which I may or may not jazz up, and garnish with grated cheddar cheese. (My co-workers are curious and jealous when I bring this combo for lunch.) 

This day, I topped a leftover sweet potato with leftover black-eyed peas and then added a glob of butter and sprinkled with salt flakes.  Delicious and nutritious. You couldn't ask for more vitamins and minerals in a vegetable than a sweet potato and the beans add the protein.

No recipe today, just an idea. Enjoy!