Wednesday, December 19, 2012

Sweet Potato Cakes with Sage and Caramelized Onions

These little sweet potato cakes are lightly fried making them crispy on the outside, soft and creamy on the inside.  The caramelized onions pairs well with the sweet potato as does the sage.  They're great just by themselves or you can form into large patties and eat them as a veggie burger.  They would be great on rich brioche bread or if you're vegan, look for a similar soft bread without the butter and eggs.  Potato roll?  Mmmmm...
Makes 12
1 medium sweet potato
1 Tbsp vegetable oil
1/2 onion, diced
2-3 cloves garlic, finely chopped
4 fresh sage leaves, roughly chopped
1-15oz. can white beans, such as great northern or cannellini
1/2 cup bread crumbs (plus more for coating)
Salt and pepper to taste
1-2 Tbsp vegetable oil for frying
Pre-heat oven to 375 degrees.  pierce sweet potato a couple times with a fork.  Place on a baking sheet and bake for 50-60 minutes.  Once cooked and cooled, scoop sweet potato flesh from skin, transfer to a bowl and stir until mostly smooth, a few small chunks is fine.  Set aside.
Heat oil in a skillet, add onion and saute for 8-10 minutes over medium heat.  Add garlic and sage, saute 2 minutes. Remove from heat , set aside.
Add beans and onion mixture to a food processor and pulse several times until combined but do not puree.  Transfer the bowl with the sweet potato, add bread crumbs and stir.  Add salt and pepper to taste.  Transfer bowl to fridge for 20-30 minutes (chilling will help the patties to hold together).
Form into small patties and cook over medium heat in a skillet coated oil, about 4-5 minutes per side.

Friday, December 7, 2012

Pasta with White Wine Mushroom Sauce

This one is for the mushroom haters.  I know because I used to be one.  Cooking mushrooms in ways like this converted me.  It truly is quite an amazing flavor.  The addition of white beans adds protein to make it a complete meal on it's own but you can easily leave out if you like.  splurge and drizzle with truffle oil at the end.  Truffle oil is a pricey addiction, but well worth it.

2-3 cups bowtie pasta
Olive oil
1/3 cup diced onion
2 large garlic cloves, finely chopped
2 cups sliced mushrooms
2 Tbsp flour
3/4 cup vegetable broth
2 tsp reduced- sodium soy sauce
1/3 cup dry white wine
Salt and pepper to taste
1/2 can great northern beans, drained and rinsed
1/4 cup grated Parmesan or Italian cheese blend (optional)
1 cup baby arugula
Truffle oil for drizzling (optional)

Cook pasta according to package, set aside.
Add enough olive oil to just coat bottom of a large skillet.  Heat over medium for 1-2 minutes, then add onion, garlic, mushrooms, and sprinkle with salt.  Cook for 5 minutes or until mushrooms are softened.

Stir flour into the mushroom mixture.  Add broth, soy sauce, wine. 
Let simmer for about 5 minutes.  Add pasta, beans, cheese, and stir.  Remove from heat and serve topped with arugula and drizzle with truffle oil if using.

Tuesday, December 4, 2012

Butternut Squash and Apple Soup

The biggest selling point of this soup recipe is not only amazing flavor, but only 6 ingredients not counting the pantry staples (oil and S&P).  The addition of potato lends a velvety consistency and the apple brings some sass to the party (tip: you can also use 1/4-1/2 cup of unsweetened applesauce). Splurge and add the coconut milk for the creaminess.  It's worth it. 

And here's the video of me making the soup.



1 Tbsp vegetable oil
1 medium onion, diced
1 pound cubed butternut squash (about 2-3 cups)
2 red potatoes, peeled and cubed
1 medium apple, cored, peeled and diced
1-32oz. carton vegetable broth
Salt and pepper to taste
1/2 cup light coconut milk (optional)


Heat oil in a large saucepan over medium heat.  Add onion with pinch of salt and cook until translucent (about 3-5 minutes).

Add squash, potatoes, apple, and vegetable broth.  Bring to a boil, reduce heat to low and simmer until squash and potatoes are tender.  About 20-25 minutes. Tip: cut your squash and potatoes the same size so they will be done in the same time.

Let the soup cool for about 10 minutes, then transfer to a blender or food processor and puree.  Return to the pot and stir in coconut milk, if using.