Sunday, October 19, 2014

Chocolate Sweet Potato Pie

chocolate sweet potato pie
Chocolate sweet potato pie is a great way to mix things up. I love how it starts with the chocolate and ends with the sweet potato.  

I used my Mom's Pumpkin Pie recipe as a base since that's what we use for all pumpkin, butternut, and sweet potato pie and made some adjustments to accommodate the chocolate.

Chocolate Sweet Potato Pie 
1 1/2 cups sweet potato puree
2/3 cup brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 tsp cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon vanilla
2 eggs, lightly beaten
1 cup heavy cream
4 tablespoons unsweetened cocoa powder

Add dry ingredients to a bowl followed by eggs and sweet potato. Gradually mix in cream.  Pour into a pie shell and bake at 400 for 45 minutes to an hour - until when knife tested the knife comes out clean. 

Friday, October 10, 2014

Delicata Galette

delicata galette
Delicata are kind of the "cool kids" of the winter squashes.


No need to peel the can eat it! How fantastic is that?  So when you slice and cook the squash they keep their cute stripes and ruffled appearance.

So here's an easy way to enjoy the Delicatas you pick up at the farmers' market....

Delicata Galette

Pie Crust, homemade or store bought
1 medium red onion
1 tbsp balsamic vinegar
goat cheese
1 large delicata
salt and pepper

Prepare your pie shell if you're taking the homemade route.  Or roll out the pre-made shell onto a parchment lined baking dish.
Slice Delicata in half lengthwise. Scoop out seeds and then cut into slices horizontally.
Slice onion and add to a pan. Add balsamic vinegar toward the end of cooking.
Spread onions on pie shell leaving enough room around the edges to fold it over. Sprinkle generously with goat cheese and then layer Delicata slices on top. Fold over the edges.

Bake at 410 for about 30-40 minutes. Test with a knife to make sure the squash is tender before removing it from the oven.  

Wednesday, October 1, 2014

Bok Choi and Rice

Bok Choi is my far...of the "greens." It's mild and tender and just delish!

My favorite way to enjoy Bok Choi is totally simple and fast.

1 large bok choi or 2-3 small ones
2 cups of brown rice, cooked
soy sauce
garlic powder

Start cooking your rice first.

Wash and coarsely chop the bok choi...the stems, leaves....everything (minus the tough base of the plant).

 Add a little butter and soy sauce to a heating sauce pan. Then add bok choi and cook until tender.

After the bok choi is cooked add the rice to the pan and combine. Sprinkle with a little garlic powder and add more soy sauce to taste.  It's also great to add shrimp or chicken if you have them on hand (sadly, I did not.)

And there you have it....dinner!

bok choi and rice topped with some crunchy noodles

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