Wednesday, August 17, 2011

Sweet Potato Cakes with a Peach Lime Salsa



This is the perfect recipe to make while entertaining for guests.  It's totally different than probably anything they would expect you to make and is perfect out on the patio!  The fruity and refreshing salsa compliments the sweetness and warm depth of the flavors from the potato.  Try using the peach salsa on top of grilled chicken or fish too! 


2 sweet potatoes
2 garlic cloves, minced
1 yellow onion, minced
2 tablespoons of olive oil
2 tablespoons of butter
1 pinch of nutmeg
1/4 teaspoon of ground cloves
1/2 cup of panko crumbs
Salt and Freshly Ground Potatoes

For The Peach Salsa
2 ripe peaches, with skins removed, diced
2 teaspoons of honey
4 mint leaves, chopped finely
1 teaspoon of chili pepper puree (the kind that comes in a tube)
1 tomato, diced
2 green onions, sliced thinly
1 tablespoon lime juice


1.  Take a fork and poke several holes in the sweet potatoes.  Microwave the potatoes for about 8 minutes or until tender and then peel the skins off of them.

2.  In a frying pan, add olive oil garlic and onions and saute for about 3-5 minutes or until tender.

2.  In a medium sized bowl mash the potatoes.  Then add the garlic, onions, butter, nutmeg and ground cloves.  Combine all ingredients and shape into pattys.  Put in a bowl in the refrigerator for about 15-30 minutes while making the salsa by combining all the ingredients.

3.  Heat the pan that you used to saute the onions and garlic.  Add the patties and cook for about 3-5 minutes on each side.  Place on a dish and then serve with the salsa.

Homemade Italian Tomato Sauce

This recipe is adapted from the red sauce that my Nonna taught me to make while growing up.  I gotta say though, mine is a lot quicker to make than hers!  I don't care much for jarred tomato sauce and once you realize how fresh and easy this is to make, you will be converted to only making your own!  I like to be able to see real chunks of tomatoes in my sauce so I don't bother peeling them.  This is also another great recipe to double and then freeze or to use in other recipes i.e. pizza, meatball sandwiches or over chicken.  You can store the extra sauce in ziplock bags or plastic containers.  Perfect for me because everyone is giving me bags of extra tomatoes from their garden!

2 tablespoons of extra virgin olive oil
1 yellow onion, diced
3 cloves of garlic, minced
10 ripe tomatoes, diced
1/3 cup of white wine
1 teaspoon of chili pepper flakes
20 leaves of basil, cut into long strips
1 can of tomato paste

1.  In a large pot, add the olive oil, onion and garlic.  Saute for a few minutes, or until the onions begin to get soft.

2.  Stir in the tomatoes, wine, chili flakes and fresh basil.  Bring up to a boil and then turn down under low.  Cook for about 20 minutes, then add in the can of tomato paste to thicken.  Cook for about another 20 minutes and then serve.  If desired you can add up too a 1/4 cup of water to sauce for a less thick sauce. 

Tuesday, August 9, 2011

Cooking With Kat on Lite98!

Hi All!  For everyone who listens to Lite98, make sure you listen all this week at 12:20pm!  I am filling in for Kat Simon's during Cooking With Kat as her guest chef!  This whole week you could win $50 worth of food coupons for the Filipino Festival happening this Friday and Saturday!  Listen online at Lite98.com!

Thursday, August 4, 2011

Red Wine Beef Stew with Egg Noodles


This is a wholesome and very fulling meal.  I like to make it on those rainy days in summer and heading into the fall.  The red wine and mustard marinade is slightly tangy and pairs nicely with any red meat. 

1 1/2 cups of red wine
1 lbs of beef round steak, cubed 
2 tablespoons of olive oil
1 tablespoon of honey mustard
1 onion, sliced thinly
1 celery stalk, diced
2 tomatoes, diced
2 tablespoons of flour
1 cup of water
3 sprigs of thyme
2 tablespoons of Worcestershire sauce
1/2 package of egg noodles

1.  Add the red wine, beef, olive oil and honey mustard in a resealable bag.  Marinate for at least 24 hours.

2.  Add a little bit of olive oil to a pot and then add the onions, celery and tomato.  Cook for about 10 minutes under medium high heat.  Add meat, Worcestershire sauce, thyme and then sprinkle with flour and then stir.  Add the red wine marinade and the water.  Cook under low temperature for about 1 1/2 hours.  

3.  Cook noodles according to package directions.  Place meat over cooked noodles and then serve.

Tuesday, August 2, 2011

Peach Coffee Cake Muffin Recipe



So, I went to the produce stand again and they had a huge brown paper bag of peaches for only $2!  Beat that Martin's, ha!  However, I now have more peaches than what I know what to do with!  So, I decided to get a little creative These muffins are light and moist unlike some coffee cakes that crumble.  The peaches in the middle provide a wow factor as soon as you take that first bite!  It's a perfect way to start your morning! 

1/2 cup of butter
3/4 cup of granulated sugar
2 eggs 
1 teaspoon of vanilla
2 cups of flour
2 teaspoon of baking powder
1 teaspoon of cinnamon
1 pinch of nutmeg
1/8 teaspoon of salt
1/2 cup of milk
1/4 of brown sugar
3 cups of sliced peaches, skins removed

1.  Preheat your oven to 350 degrees.  Cream the butter with the sugar until it is light and fluffy.  Add your vanilla and then add eggs, one at a time while continuing beating.  

2.  Start to add your dry ingredients to the batter, including the flour, baking powder, cinnamon, nutmeg and salt.  Slowly start to add your milk while beating on low.  

3.  Grease a cupcake tin with butter.  Add a few tablespoons of batter into the tin.  Sprinkle with brown sugar.  Add about three slices of peaches.  Add more batter.  Sprinkle with more brown sugar.  Repeat this process, this will make 12 muffins in total.

4.  Bake for 25 mintues.  Before removing the muffin make sure it is cooled off, if not the top portion may separate from the base.  

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