Carrot Fennel Mystery Soup

Print
Carrot Fennel Mystery Soup

http://allrecipes.com/recipe/carrot-fennel-mystery-soup/detail.aspx

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons fennel seed
  • 1 1/2 pounds carrots, peeled and diced
  • 1 pear - peeled, cored, and diced
  • 1 sweet potato, peeled and cubed
  • 1 small russet potato, peeled and cubed
  • 1/2 cup sliced fresh mushrooms
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground turmeric
  • 3 (14 ounce) cans vegetable broth
  • 2 tablespoons uncooked brown rice
  • 1 tablespoon flax seed
  • 3 bay leaves
  • 1 tablespoon dried parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground white pepper

Instructions

  1. Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
  3. Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.
http://www.knowyourfarms.com/carrot-fennel-mystery-soup/

By |June 10th, 2013|Carrots, Fennel, Mushrooms, recipe, Recipe Type, Soup, Sweet Potatoes|Comments Off
Read More

Sweet Potato Ginger Cookies

Print
Sweet Potato Ginger Cookies

Sweet Potato Ginger Cookies

http://www.recipesquickneasy.com/sweet-potato-ginger-cookies/

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh grated ginger
  • Zest of 1 orange
  • 1 stick unsalted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup mashed sweet potato (1 medium sweet potato)
  • 1 teaspoon vanilla extract

Instructions

  1. Wrap a medium-sized sweet potato in foil and roast at 400 degrees for 45 to 50 minutes (until the potato feels very soft). When cool enough to handle, mash the sweet potato flesh with a fork and set aside.
  2. Lower oven temperature to 350 degrees.
  3. In a bowl, combine the flour, oats, baking powder, baking soda, salt, nutmeg and whisk to combine. Set aside.
  4. In a mixer, cream the sugar and butter until smooth.
  5. Add the sweet potato puree, ground ginger, orange zest, and vanilla and mix to combine.
  6. Add the egg and mix just until incorporated
  7. Slowly incorporate the flour mixture into the wet mixture just until the dough forms.
  8. On a parchment-lined or lightly oiled baking sheet, drop spoonfuls of dough.
  9. Bake for 12-14 minutes until the edges are golden brown.
http://www.knowyourfarms.com/sweet-potato-ginger-cookies/

By |May 6th, 2013|Dessert, Know Your Farms, recipe, Recipe Type, Sweet Potatoes|Comments Off
Read More

Five-Spice Sweet Potato Pie

Print
Five-Spice Sweet Potato Pie

Five-Spice Sweet Potato Pie

http://www.myrecipes.com/recipe/five-spice-sweet-potato-pie-10000001134062/

Ingredients

  • 2 pounds sweet potatoes (about 5 medium)
  • 3/4 cup packed brown sugar
  • 1/2 cup 2% reduced-fat milk
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon five-spice powder or pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Instructions

  1. Preheat oven to 375°.
  2. Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
  3. Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.
http://www.knowyourfarms.com/five-spice-sweet-potato-pie/

By |April 25th, 2013|Dessert, recipe, Recipe Type, Sweet Potatoes|Comments Off
Read More

Oven Fried Sweet Potatoes

Print
Oven Fried Sweet Potatoes

Oven Fried Sweet Potatoes

http://www.myrecipes.com/recipe/oven-fried-sweet-potatoes-10000000521472/

Ingredients

  • 4 medium sweet potatoes, peeled and cut into 1/4-inch slices (about 1 1/2 pounds) $
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Vegetable cooking spray
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon grated orange rind
  • 1 small garlic clove, minced

Instructions

  1. Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender, turning the potato slices after 15 minutes.
  2. Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.
http://www.knowyourfarms.com/oven-fried-sweet-potatoes/

By |April 22nd, 2013|recipe, Recipe Type, Side Dish, Sweet Potatoes|Comments Off
Read More

Sweet Potato-Pecan Pancakes

Print
Sweet Potato-Pecan Pancakes

Sweet Potato-Pecan Pancakes

http://www.myrecipes.com/recipe/sweet-potato-pecan-pancakes-10000000264314/

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup chopped pecans, toasted and divided
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon pumpkin-pie spice
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 (16-ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup)

Instructions

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
  2. Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.
http://www.knowyourfarms.com/sweet-potato-pecan-pancakes/

Did you know sweet potatoes are grown year round in North Carolina?

By |April 15th, 2013|Breakfast, recipe, Recipe Type, Sweet Potatoes|Comments Off
Read More

Sweet Potato and Black Bean Empanadas

Print
Sweet Potato and Black Bean Empanadas

Sweet Potato and Black Bean Empanadas

http://www.myrecipes.com/recipe/sweet-potato-bean-empanadas-50400000108386/

Ingredients

  • 9 ounces all-purpose flour (2 cups)
  • 3/4 teaspoon kosher salt
  • 1/3 cup canola oil
  • 1/4 cup cold water
  • 1 tablespoon cider vinegar
  • 1 large egg, lightly beaten
  • 1 poblano chile
  • 1 tablespoon cumin seeds
  • 1 cup mashed cooked sweet potatoes
  • 1 cup canned black beans, rinsed and drained
  • 1/3 cup chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon kosher salt
  • 1 egg white, lightly beaten

Instructions

  1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
  2. Preheat broiler.
  3. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.
  4. Preheat oven to 400°.
  5. Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.
  6. Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.
http://www.knowyourfarms.com/sweet-potato-and-black-bean-empanadas/

 

By |April 10th, 2013|Entree, recipe, Recipe Type, Sweet Potatoes|Comments Off
Read More

Creamy Carrot and Sweet Potato Soup

Print
Creamy Carrot and Sweet Potato Soup

Creamy Carrot and Sweet Potato Soup

http://www.myrecipes.com/recipe/creamy-carrot-sweet-potato-soup-10000001932660/

Ingredients

  • 3 tablespoons butter, divided
  • 1 cup chopped onion
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
  • 3 1/2 cups water
  • 3 cups fat-free, less-sodium chicken broth
  • 3 cups chopped carrot (about 1 pound)
  • 1/4 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  1. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
  2. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.
http://www.knowyourfarms.com/creamy-carrot-and-sweet-potato-soup/

By |April 5th, 2013|Carrots, recipe, Recipe Type, Soup, Sweet Potatoes|Comments Off
Read More

Curry-Spiced Sweet Potatoes

Print
Curry-Spiced Sweet Potatoes

Curry-Spiced Sweet Potatoes

http://www.myrecipes.com/recipe/curry-spiced-sweet-potatoes-10000001714592/

Ingredients

  • 6 1/2 cups (1-inch) cubed peeled sweet potato (about 2 pounds)
  • 1 tablespoon butter
  • 1/4 cup finely chopped shallots
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1/3 cup half-and-half
  • 1 tablespoon fresh lemon juice

Instructions

  1. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well; return to pan. Keep warm.
  2. Melt butter in a small nonstick skillet over medium heat. Add shallots to pan; cook 6 minutes or until tender, stirring occasionally. Stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper; cook 1 minute, stirring constantly. Add shallot mixture, half-and-half, and lemon juice to potato. Mash potato mixture with a potato masher to desired consistency.
http://www.knowyourfarms.com/curry-spiced-sweet-potatoes/

By |April 3rd, 2013|recipe, Recipe Type, Side Dish, Sweet Potatoes|Comments Off
Read More

Streuseled Sweet Potato Casserole

Print
Streuseled Sweet Potato Casserole

Streuseled Sweet Potato Casserole

Ingredients

  • 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
  • 1/2 cup half-and-half
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 375°.
  2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
  3. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
  4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
  5. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
http://www.knowyourfarms.com/streuseled-sweet-potato-casserole/

By |April 1st, 2013|Casserole, recipe, Recipe Type, Sweet Potatoes|Comments Off
Read More

Oven-Roasted Sweet Potatoes and Onions

Print
Oven-Roasted Sweet Potatoes and Onions

Oven-Roasted Sweet Potatoes and Onions

http://www.myrecipes.com/recipe/oven-roasted-sweet-potatoes-onions-10000000522357/

Ingredients

  • 4 medium peeled sweet potatoes, cut into 2-inch pieces (about 2 1/4 pounds)
  • 2 medium Oso Sweet or other sweet onions, cut into 1-inch pieces (about 1 pound)
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon garlic-pepper blend (such as McCormick)
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 425°.
  2. Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat.
  3. Bake at 425° for 35 minutes or until tender, stirring occasionally.
http://www.knowyourfarms.com/oven-roasted-sweet-potatoes-and-onions/

By |March 31st, 2013|recipe, Recipe Type, Side Dish, Sweet Potatoes|Comments Off
Read More