Sweet Potato Mash

As a young adult (ah, those were the days) I had a bit of trouble tolerating potatoes. I think it must have been the fact that potatoes can have the equivalent of 17 teaspoons of sugar in them (not a good choice for diabetics). Once I got my refined sugars under control, I was able to have potatoes in moderation again, but during my potato ban, I enjoyed many many sweet potatoes (which you`d think would be more sugary than potatoes, but actually not!). I especially loved mashed sweet potatoes, and here`s my favorite way to do them:

2 large sweet potatoes, washed and cut into chunks

3 Tbsp. butter

1/4 c. liquid (chicken broth, plain almond milk, milk, or cream)

2 cloves garlic minced

1/4 c. fresh parsley

salt and pepper to taste

sour cream or substitute

Put cut sweet potatoes (peel on) into a pot. Cover with water and boil until soft. Meanwhile, fry garlic until fragrant. Remove from heat. Drain and mash sweet potatoes. Stir in butter, liquid, garlic and parsley. Season to taste and top with a dollop of sour cream. Mmmm, is anyone else getting hungry?

Easy Spanakopita

I made this as a quick dinner before my daughter's school performance. It was so good! I served it with homemade tzatziki sauce and a salad. If you're looking for something more filling, pair it with some roasted lemon potatoes or some rice as well. (Just as a note though, make sure you thaw out your phyllo pastry from the freezer, which takes a couple hours.)

1 large box fresh spinach, washed and stemmed

1/2 c. onion

1/2 c. red pepper or mushrooms (or both!)

 2 eggs - beaten

1 c. feta cheese, crumbled

1/3 c. quinoa flakes, panko or bread crumbs

1 tsp. dried dill

Healthy pinch nutmeg

salt & pepper to taste

1/2 c. butter

4 sheets phyllo pastry

Steam spinach in fry pan until wilted. Remove. Saute onions & pepper. Add to spinach. Add eggs, cheese, bread crumbs, dill and spices. Follow package instructions for keeping phyllo moist. Brush each sheet with butter, layering each sheet on top of the next. Put filling along length of bottom layer, leaving 1" margin at each edge. Seal by folding and rolling up like a jelly roll. Brush tops with butter and bake at 425 for 20 minutes. Cool 10 minutes. Slice and serve.

Adapted from "Grand Slam", The Best of Bridge

Balsamic Pasta

Every Monday I get out my cookbooks and get my inspiration (and my recipes) for the week. This week I found plenty in one cookbook, "That's Trump", by Best of Bridge. This is the cookbook in the series with fat-reduced recipes, and although I love the recipes from all the Best of Bridge  cookbooks, I do appreciate the health-consciousness of this particular volume. This recipe was a hit with the fam, and you could easily add chicken or tuna to it for some extra protein punch.

Pasta:

2 c. uncooked rotini or fusilli

1 each red, orange and green pepper, sliced in strips

1 med. red onion, thinly sliced

3 carrots, sliced diagonally

2 garlic cloves, minced

2 Tbsp. olive oil

1 14 oz. jar of marinated artichokes, drained, reserve oil

Cook pasta according to directions. Meanwhile, stir-fry veggies and garlic in oil. Add drained artichokes and fold into cooked pasta.

Dressing:

2 Tbsp. fresh chopped basil or 1 Tbsp. dried

1/3 c. lemon juice

2 garlic cloves, minced

2 Tbsp. capers

1/2 t. nutmeg

1 Tbsp. Balsamic vinegar

oil from marinated artichokes

In a  blender, combine all dressing ingredients. Toss with cooked pasta and serve. Store any leftover dressing in the fridge.

Roasted Vegetable Stew

I found this recipe online, and decided to give it a try. It has a different flavor, owing to the red wine, but a flavor that everyone loved and gobbled up. If you don't care for red wine, just omit it.

4 tablespoons olive oil

2 pounds beef chuck roast, cubed (optional)

1 onion, chopped

4 cloves garlic, minced

4 carrots, coarsely chopped

4 large russet potatoes, cut into quarters

3 parsnips, chopped

2 stalks celery, chopped

4  cups beef broth

2 tablespoons all-purpose flour

2 bay leaves

1/2 cup red wine

1/2 cup tomato paste

salt and pepper to taste

In a roasting pan toss carrots, potatoes and celery with 3 Tbsp. olive oil. Roast in a 375 degree oven until cooked. Meanwhile, in remaining oil, over medium-low heat, fry meat, onions and garlic. In a separate bowl, combine broth, and flour. Add to pan with bay leaves, red wine, and tomato paste. Add roasted vegetables. Bring to a boil. Reduce and simmer for a few minutes. Season to taste. Hope you like it!

This recipe has been adapted from http://allrecipes.com/recipe/roasted-vegetable-and-beef-stew/

Peasant Soup

This soup is so hearty and good. Serve it with rustic bread and sharp chedder (if you can have it) and be satisfied!

I know this picture might not be the most appetizing, but trust me, this soup is yummy!

Heat oil, and fry until soft:

2 Tbs. vegetable oil

3 ribs celery, diced

2 carrots, diced

1 onion, diced

3 cloves garlic, minced

1/4 t. ground tumeric

Add and cook until tender:

1 can (28 oz.) diced tomatoes

1/3 c. dried green lentils

4 1/2 c. water or chicken broth

Add:

1 Tbs. tomato paste

1 c. cooked pasta (optional)

1 can (19 oz.) bean medley, drained and rinsed

Stir in:

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh mint

1/2 t. salt or to taste

Serve!

This soup surprised us all with how tasty it was, and my kids loved it! I hope you like it too!

Quinoa Cakes with Lemon Yogurt Sauce

These are really tasty. Crispy on the outside, tender on the inside. And healthy for us too.

1 1/2 c. quinoa

3 c. vegetable broth (or chicken broth)

1/2 c. olive oil

Half an onion, chopped

3 cloves garlic, minced

1/2 t. salt

1/4 t. pepper

3 c. trimmed fresh spinach

3 eggs

1/2 c. grated parmesan cheese, or cheese substitute

2 Tbs. Panko

1 1/2 t. baking powder

1/4 t. grated lemon rind

1 Tbs. toasted sesame seads, pine nuts, or slivered almonds

LEMON YOGURT SAUCE:

1 1/2 c. Balkian style plain yogurt

1/2 c. thin sliced green onions

1 Tbs. lemon juice

pinch each of salt and pepper

Bring quinoa, broth and water to boil. Reduce heat; simmer, covered for 15 minutes and cook until all broth is absorbed.

Meanwhile, heat 1 Tbs. oil in skillet and fry onion, garlic, salt and pepper, stirring occasionally, unitl onion is softened. Add spinach; cook until wilted. Let cool and coursely chop.

Whisk eggs, cheese, Panko, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into burger-sized patties. Transfer to wax paper-lined tray, and refrigerate for 1 hour.

In nonstick skillet, heat half of remaining oil over medium-high heat; fry half of the patties, turning once with 2 spatulas, until golden. Keep warm on baking sheet in 200 oven. Repeat with remaining oil and patties. Serve drizled with Lemon Yogurt Sauce and sprinkled with sesame seeds/nuts.

Adapted from: The Vegetarian Collection: Creative Meat-Free Dishes that Nourish & Inspire by Alison Kent & The Canadian Living Test Kitchen