Don't know why they're speaking to me so loudly, but they are. They'd make lovely appetizers. And probably a larger version would be a nice main course for vegetarians.http://cookeatshare.com/recipes/sweet-potato-cakes-with-sour-cream-and-chipotle-black-bean-salsa-588221
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Whoa, I need to make these soon: Sweet Potato Cakes w/Sour Cream and Chipotle Black Bean Salsa
- Thread starter pat-nocal
- Start date
melissa-dallas
Well-known member
Good too - Roasted Sweet Potatoes with Honey/Lime Glaze
These are from Cuisine at Home
Ingredients
3 1/2 lbs sweet potatoes, peeled, cut into 1-inch chunks
1/2 teaspoon cayenne
salt, to taste
1/2 cup honey
1/4 cup fresh lime juice
1/4 teaspoon ground cinnamon
cilantro, for garnish
Directions
Preheat oven to 425.
Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated.
Transfer to a baking sheet and roast until fork tender, 25 minute.
Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast.
Once potatoes are tender, coat with glaze and roast 5 minutes more.
Garnish with cilantro.
These are from Cuisine at Home
Ingredients
3 1/2 lbs sweet potatoes, peeled, cut into 1-inch chunks
1/2 teaspoon cayenne
salt, to taste
1/2 cup honey
1/4 cup fresh lime juice
1/4 teaspoon ground cinnamon
cilantro, for garnish
Directions
Preheat oven to 425.
Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated.
Transfer to a baking sheet and roast until fork tender, 25 minute.
Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast.
Once potatoes are tender, coat with glaze and roast 5 minutes more.
Garnish with cilantro.
melissa-dallas
Well-known member
I liked them a lot. Nice sweet/spicy/salty & sticky.
They are quite good.
They are quite good.
heather_in_sf
Well-known member
I have been dying to get Plenty for quite some time now.
A lady I knew received it as a wedding anniversary gift and we ooohed and ahhhed over it one day at coffee. These cakes sound divine!
A lady I knew received it as a wedding anniversary gift and we ooohed and ahhhed over it one day at coffee. These cakes sound divine!
That is a very interesting question Traca... I find lately I read (and enjoy) my cookbooks, but I
tend to cook off from rec: on the internet. Even my standbys that I have made numerous times, I find it easier because of my schedule to just find it, print it, vs. finding my cookbook.
And I LOVE the suggestions from eat.at
Very thought provoking question.
tend to cook off from rec: on the internet. Even my standbys that I have made numerous times, I find it easier because of my schedule to just find it, print it, vs. finding my cookbook.
And I LOVE the suggestions from eat.at
Very thought provoking question.
Nope...not a single one. I keep thinking I'll have all this time to cook...
and it just doesn't seem to happen. Like my culinary life being hijacked for 3 days with one measly chili recipe.
Right now I have fresh japanese eggplants, a carton of shitake mushrooms, a butternut squash, cauliflower, Swiss chard, fresh beets, cilantro, zucchini and fresh basil dying a slow death in the frig because I haven't gotten my act together.
and it just doesn't seem to happen. Like my culinary life being hijacked for 3 days with one measly chili recipe.
Right now I have fresh japanese eggplants, a carton of shitake mushrooms, a butternut squash, cauliflower, Swiss chard, fresh beets, cilantro, zucchini and fresh basil dying a slow death in the frig because I haven't gotten my act together.
ohohoh, for your eggplant, try this mini eggplant dish from Todd English post on the Macy's link
it sounds so good and no frying---healthier, maybe.
http://www1.macys.com/campaign/social?campaign_id=59&channel_id=1
it sounds so good and no frying---healthier, maybe.
http://www1.macys.com/campaign/social?campaign_id=59&channel_id=1
This is easy & delish: marinated eggplant with capers and mint
marinated eggplant with capers and mint
Gourmet | July 2008
by Maggie Ruggiero
Sliced thin and broiled, eggplant retains a slight chewiness but still melts in the mouth; a caper and mint vinaigrette brightens everything.
Active time: 15 min Start to finish: 45 min
Servings: Makes 4 (hors d'oeuvre) servings
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Ingredients
1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1/4 cup chopped mint
2 tablespoons small capers, rinsed
Accompaniment: crisp rosemary flatbread
Preparation
Preheat broiler.
Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.
Cooks' note: Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.
marinated eggplant with capers and mint
Gourmet | July 2008
by Maggie Ruggiero
Sliced thin and broiled, eggplant retains a slight chewiness but still melts in the mouth; a caper and mint vinaigrette brightens everything.
Active time: 15 min Start to finish: 45 min
Servings: Makes 4 (hors d'oeuvre) servings
subscribe to Gourmet
Ingredients
1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1/4 cup chopped mint
2 tablespoons small capers, rinsed
Accompaniment: crisp rosemary flatbread
Preparation
Preheat broiler.
Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.
Cooks' note: Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.