Sweet Potato Hash
4 sweet potatoes, peeled
2 cups dried cranberries
2 cups corn, blanched
1 cup red bell pepper, chopped
2 cups pecan, chopped
2 cups parsley, finely chopped
1 cup honey
1. Cut the sweet potatoes into cubes the size of the dried cranberries. Cook in water in a covered saucepan until tender but still firm, drain.
2. Mix the cranberries, corn, bell pepper, pecans and parsley in a large bowl. Add the sweet potatoes and honey; mix lightly to coat well.
This is a recipe I've had since well before I moved South as I have always been a big sweet potato fan. This is a simple sweet hash from a book called True Grits... Tall Tales and Recipes from the New South.
One of my favorite things about Midwest summers is fresh corn on the cob! After having a few from the cob, I turn to other favorite recipies especially ones like this creamed corn. Original recipe calls for chicken broth but I've had success with vegetable broth. It's always a popular side dish!
Creamed Corn with Parmesan
2 tablespoons vegetable oil
6 cups fresh corn kernels (about 8 ears)
3/4 cup heavy cream
1/4 cup broth
1 cup parmesan cheese (about 3 ounces), finely grated
1. Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
2. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
3. Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.
I'm on a mission to get through the rows of cookbooks I have and either use them or find them a new home.
Browsing through "Vegetarian Planet 350 Big Flavor Recipes for Out-of-This-World Food Every Day" by Didi Emmons I came across an interesting potato salad.
It's refreshing blend of corn, potatoes and sweet potatoes dressed in s cliantro vinegratte with a suprising ingredient, cucumbers. I think this book is a keeper!
One of my favorite things about Wisconsin summers is enjoying fresh zucchini.
A good friend is keeping us supplied since I didn't get any planted this year.
For a party I was hosting I just knew there had to be some of this amazing veggie so I turned to my grill and some other local veggies available at Growing Power!
FOR THE GRILL:
4 ears corn, shucked and soaked in sugar water overnight or longer
(I fill a container with water and sprinkle some sugar in and cover and set in the fridge for a couple days)
1 large zucchini, ends cut off and sliced the long way into 4-8 pieces depending on the thickness
1 large bell pepper, any color
1 serrano chili pepper
Grill the above veggies on medium heat until you see grill marks or blistered skin on the peppers. I go for low fat so I grilled all naked. For a richer salad, you can coat all the veggies in olive oil.
Allow all veggies to cool. Cut corn off cobs, chop zucchini into 1/4" wide triangles and dice peppers. Toss with drssing below.
FOR THE DRESSING:
2 Tablespoons Olive Oil
2 Tablespoons Cider Vinegar
1 Teaspoon Ground Cumin
Whisk the above together. Season with salt and pepper (I prefer celrey salt) here.
1/2 Cup Chopped Onion (Red or whatever you have on hand, I used a nice local cippolini)
1/4 Cup Crumbled Feta Cheese
1/2 Cup Chopped Fresh Cilantro
Mix veggies with the dressing along with the feta, onions and cilantro. Save a little cilantro to put on top for garnish.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".