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