Roasted Vegetable Hash (Sweet Potato)

Roasted Vegetable Hash

½ tsp chili powder

½ tsp coarse sea salt

½ tsp cracked pepper

¼ tsp ground turmeric

5-6 cups coarsely chopped vegetables such as peeled sweet potatoes, carrots, parsnips, potatoes, and /or boiling onions cut in wedges

3 cloves garlic, peeled and cut in half

2 tbl olive oil

1 cup packed spinach leaves

Preheat oven to 425.  In a small bowl, combine chili powder, salt, pepper, and turmeric.  In large roasting pan toss vegetables and garlic with olive oil.  Sprinkle with chili powder mixture; toss again to distribute seasonings.  Roast vegetables uncovered for 30 to 35 minutes or until lightly browned and tender stirring once or twice.  Remove from oven.  Add spinach; toss just until spinach is wilted.

DUP Ladies' Sweet Potato Casserole

I have 2 different recipe options that I take my pick or mix/match ingredient list.  I don't remember exactly which way I have done it when and honestly I probably do a combination of both and use as many yams as I want to fill the pan, so I'll share both ingredient lists.  You can certainly reduce the butter to cut down on the fat and calories. UPDATE: in 2021 Lara introduced a recipe variant with 1/2 cup shredded coconut in the topping. Definitely do that if possible!

6 large yams*
1 cup sugar
1/2 cup melted butter
4 eggs
2 tsp vanilla
Topping:
1/3 cup melted butter
1/2 c. flour
1 cup brown sugar
1 cup chopped pecans (I have been known to use walnuts--don't judge)

OR
4 cups mashed sweet potato/yams*
1/3 c. melted butter
2 Tbsp sugar
2 eggs
1/2 cup milk
Topping:
1/3 cup pecans, chopped
1/3 cup brown sugar
2 Tbsp flour
2 Tbsp butter

Mix yams, butter, sugar; beat in eggs (and milk).  Pour into 2 quart casserole (I use a regular size cake pan).  Combine pecans, brown sugar, and flour.  Stir in melted butter and sprinkle over the mixture. 
Bake at 325 for 1 hour.

*Prep tip: I have found that baked yams taste better than boiled yams and discovered that you can cook yams in the skin in a crock pot and it's basically like baking them, but so much easier! Just scrub and put them in a crock pot and turn it on high or low, depending on how much time you want them to cook (all day or overnight on low and high for part of the day). You can usually tell when they are done because they smell amazing, but check and make sure they are soft. Turn off the crock pot and take off the lid and when they are cool enough to handle you can pretty much slip off the peels and trim off any unsightly parts and then mash them when they are warm. If I am not using them immediately I toss them in a gallon ziploc bag and mash them with my hands, you can do this days before or you can freeze mashed yams in the bag for future use.

Broccoli Salad

We originally got this recipe from the Colorado Dietetic Association's "Simply Colorado" cookbook.

3 c. broccoli flowerets
1/2 c. sharp cheddar cheese, grated
1/2 c. red onion, sliced or chopped
3 Tbsp. bacon bits
Can also add:  raisins, nuts or sunflower seeds, some recipes use grape halves instead of raisins

Dressing:
3/4 c. mayonnaise
3 Tbsp sugar
1 1/2 Tbsp vinegar

Combine salad ingredients.  Mix mayonnaise and sugar then stir in vinegar.  Toss dressing onto salad, mix, chill and serve.  This yields 3 cups, so we obviously always make more.

The nutrition analysis without raisins or nuts/seeds, using reduced-fat cheese and fat-free mayo is 101 kcal, 2.4 gm fat and 441 mg sodium for 1/2 cup serving.

Italian Pork Tenderloin

Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 4

"Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable."

INGREDIENTS:

2 tablespoons olive oil 1/4 cup chopped prosciutto 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh parsley 2 tablespoons chopped oil-packed sun -dried tomatoes 1/4 cup chopped onion

1 1/2 pounds pork tenderloin, cut into 1/2 inch strips 1/2 cup chicken broth 1/2 cup heavy cream 1/4 teaspoon salt 1/2 teaspoon ground black pepper

DIRECTIONS:

1.	Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
2.	Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

Lemon Pesto

¼ c whole almonds, pine nuts, or walnuts

2 large cloves of garlic

3 c. loosely packed fresh basil leaves

½ c olive oil

¾ c fresh grated parmesan cheese

3 tbl lemon juice

In a food processor, process nuts till finely chopped.  Add garlic just till blended.  Add basil leaves.  With machine running slowly, gradually add oil in a thin stream, processing till the mixture is combined and slightly chunky.  Add parmesan cheese and lemon juice.  Process until combined.  Makes 1 cup.  (I triple the recipe in my food processor.

Italian Pot Roast

For a tiny roast:  Salt & pepper all sides. Brown roast on all sides then add 3 cloves of mashed garlic to pan & cook until fragrant. I added 1-10 oz. can tomato sauce & added maybe 1Tbs. Italian seasoning.  I cut up 3 fresh tomatoes to add to casserole dish with lid.  Add 1 diced onion & 1 cup water.  Cook  at 225 for 3 hours.  I didn't do it for the roast I served you but I love adding a couple of chopped zucchini for the final half hour of cooking. Add salt & pepper to taste & shred meat.  Serve with the vegetables as a sauce.

Enjoy!

from Susan Westover

Panzanella

INGREDIENTS

·         4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)

·         6 tablespoons extra-virgin olive oil, more to taste

·         ¾ teaspoon kosher sea salt, more to taste

·         2 pounds very ripe tomatoes, preferably a mix of varieties and colors

·         6 ounces fresh mozzarella, torn or cut into bite-size pieces

·         ½ cup thinly sliced red onion, about half a small onion

·         2 garlic cloves, grated to a paste

·         2 tablespoons red wine vinegar, more to taste

·         1 tablespoon chopped fresh oregano or thyme (or a combination)

·          Large pinch red pepper flakes(optional)

·         ½ teaspoon Dijon mustard

·          Black pepper, to taste

·         ½ cup thinly sliced Persian or Kirbycucumber, about 1 small cucumber

·         ½ cup torn basil leaves

·         ¼ cup flat-leaf parsley leaves, roughly chopped

·         1 tablespoon capers, drained

PREPARATION

1.      Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

2.      Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.

3.      In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.

4.      Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving

FOCCIA

• 2 ¾  cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 (1/4 ounce) packet active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 1 dash ground black pepper
• 1 tablespoon vegetable oil
• 1 cup warm water (105-115 degrees)
• 2 tablespoons olive oil
• 2 tablespoons parmesan cheese(grated)

• 1 ½ cups mozzarella cheese(shredded)

DIRECTIONS

1.      Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).

2.      In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.

3.      Add the yeast mix and vegetable oil to the dry ingredients and combine.

4.      When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.

5.      Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.

6.      Cover with damp cloth and let rise in warm place 25 minutes.

7.      Preheat oven to 425 degrees.

8.      Punch dough down, place on greased baking sheet.

9.      Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).

10.  Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.

11.  Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.

12.  Bake for 13-15 minutes until golden brown.

FUDGE SAUCE

Ingredients

·         6 ounces good quality semi-sweet or bittersweet chocolate, coarsely chopped (you also can use good quality semi-sweet chocolate chips)

·         ¼ cup sugar

·         2 tablespoons butter

·         1 teaspoon vanilla bean paste or vanilla extract

·         a pinch of sea salt

·         ½ cup half & half, a bit more to thin, if needed

Instructions

1.      Place all ingredients except half and half into a blender container.

2.      Measure half and half into a medium size microwave-safe bowl or measuring cup. Heat in the microwave on high power for 75-90 seconds or until it's vigorously boiling*. Make sure to use a big enough container to allow liquid to boil without rising over the top.

3.      Immediately pour over contents into blender and cover. Holding the lid to keep it securely in place, blend on medium-high speed for 1 minute. Remove cover and scrape down sides of blender container with a rubber spatula. Cover and blend again for another minute. Sauce should be smooth, silky and thick. Depending on the type of chocolate you use, the sauce may be too thick at this point. If you want to thin it a bit, add more half and half, 2-3 teaspoons at a time and blend briefly till combined. Continue until desired consistency is reached.

4.      Store in the refrigerator in an airtight container or glass jar. Keeps for 1-2 weeks. Sauce will get thicker when chilled, but will return to a looser consistency when warmed. Heat before serving on medium power in the microwave, stirring every 15 seconds until desired temperature.

5.      Makes approximately 1 cup of chocolate sauce

Notes

*Half and half can also be heated on the stove top over medium heat until vigorously boiling. Stir frequently.

Avocado Corn Salsa

Ingredients

1.       1 1/2 cups corn *you can use 1 can drained corn, frozen corn, or fresh corn on the cob, steamed and cooled.

2.       3/4-1 cup sliced green onions (1 small bunch)

3.       1 small can (4.25 oz) chopped black olives

4.       1/3 cup olive oil

5.       1/4 cup fresh lemon juice

6.       3 tablespoons apple cider vinegar

7.       2 teaspoons pressed garlic

8.      1 teaspoon oregano

9.       1/2 teaspoon kosher salt

10.   1/2 teaspoon black pepper

11.    optional: pinch of crushed red chili pepper

12.    4 medium avocados, diced

Instructions

1.       Combine corn, green onions and olives in a medium sized mixing bowl and set aside. In small container whisk together olive oil, lemon juice, apple cider vinegar, garlic, oregano, salt and pepper. Pour over corn mixture and stir to combine. Add avocados and toss gently until combined. Serve immediately or cover and chill in the fridge. Use tortilla chips for dipping.

Chocolate Fudge Sour Cream Bundt Cake

Yield: Serves 8-12 depending on the size of pieces cut

Using bittersweet chocolate in the glaze is delicious (obvs) but may not be sweet enough for some people's taste so add sugar to taste, if needed (I like it dark and rich without the sugar but that's a personal preference). Using semisweet chocolate will make it sweeter, too.

Ingredients

For the cake:

• 1 cup (2 sticks, 8 ounces) butter
• 1/3 cup (1.25 ounces) natural, unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup water
• 1 3/4 cup (8.75 ounces) all-purpose flour
• 1 1/2 cups (11.5 ounces) granulated sugar
• 1 1/2 teaspoons baking soda
• 2 large eggs (3.5 ounces)
• 3/4 cup (6 ounces) sour cream
• 1 teaspoon vanilla extract
• 1 to 2 cups (6 to 12 ounces) semisweet or bittersweet chocolate chips

For the Glaze:

• 1 cup (6 ounces) semisweet or bittersweet chocolate chips
• 2/3 cup heavy cream
• 1/4 teaspoon vanilla

Directions

1.        Preheat the 350 degrees F. Spray pan with BakeKleen

2.        In a medium saucepan, combine the butter, cocoa powder, salt and water. Heat until the butter is melted and whisk to combine well. Set aside to cool to room temperature (just slightly warm is ok, too, but let it cool more if it's overly warm or hot).

3.        In a large bowl, whisk together the flour, sugar and baking soda. Pour in the chocolate mixture and stir to combine.

4.        Add the eggs and whisk to combine. Stir in the sour cream and vanilla extract until the batter is smooth. Fold in the chocolate chips.

5.        Spread the batter evenly in the prepared pan and bake for 40-45 minutes until the top lightly springs back and the cake is baked through.

6.        Let the cake cool for 5-10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.

7.        For the glaze, place the chocolate chips in a medium bowl. Heat the cream to a simmer (either in the microwave or in a saucepan) and pour over the chocolate. Let the mixture sit for a few minutes without stirring. Add the vanilla and stir the mixture until it is glossy and smooth. The glaze will set up as it cools; if you want a thin drizzle, pour it over the cake while the glaze is still warm but if you want a thicker frosting, let it cool slightly.

8.        Once the cake is cooled, place it on a serving plate or cake stand and pour the glaze over the cake letting it drip down the sides.

Chocolate Zucchini Bundt Cake

Ingredients

·         3 cups all purpose flour

·         3/4 cup cocoa powder

·         3/4 teaspoons table salt

·         2 teaspoons baking soda

·         3/4 cup canola oil

·         1 1/2 cups sugar

·         6 tablespoons brown sugar

·         4 eggs

·         2 teaspoons vanilla

·         3/4 cup sour cream

·         4 cups shredded zucchini

·         1 cup mini chocolate chips

·         Glaze

·         3 tablespoons water

·         1 1/2 tablespoons coconut oil or butter

·         1 1/2 tablespoons corn syrup

·         1 1/2 cups powdered sugar

·         3 tablespoons cocoa powder

Instructions

Preheat oven to 350 degrees. Butter the inside of a bundt pan and dust with cocoa powder. Set aside.

In a medium mixing bowl, whisk together flour, cocoa powder, salt and baking soda

In the bowl of a stand mixer (or hand mixer) combine oil, sugars, eggs and vanilla. Mix to combine and then stir in sour cream just until blended.

Add zucchini until just combined. Add all but about 1 tablespoon of the dry ingredients to the bowl and mix until just incorporated. Add chocolate chips to the remaining tablespoon of dry ingredients and toss to coat them and then stir them into the batter.

Pour batter into prepared pan and bake for about 1 hour 10-15 minutes. Start checking cake after about 60 minutes. Check doneness with a skewer.

Let cake cool on a rack for about 10 minutes and then invert to remove from bundt.

To make Glaze: combine coconut oil/butter, corn syrup and water in a microwave safe bowl. Heat for about 30 seconds in the microwave and then beat in powdered sugar and cocoa powder with a hand mixer. Drizzle over cake.

Notes

·         This cake actually tastes best when it is all the way cool. And I think it's even better the next day! Just keep it well covered to store overnight.