sweet potato salad

This a recipe I adapted from one I learned from a Brazilian cook I worked with a few years back.

3 sweet potatoes, peeled and cut into half inch chunks
3 bell peppers, cut in half inch pieces (I like to mix the colors)
2 red onions, quartered
olive oil
herbs

Toss the potatoes and vegetables in the oil and herbs (I like basil, rosemary, and thyme -- I probably should have said parsley) and place on a baking sheet in a 450 degree oven for about thirty minutes. The potatoes should be soft but not squishy; the onions and peppers will be a little charred. While they are in the oven, take

1 cup balsamic vinegar
1/2 cup brown sugar

and bring to a boil, then lower the heat and let the liquid reduce by half. Put the potatoes and friends in a bowl, add the balsamic reduction and toss. The dish can be served hot or at room temperature.

Peace,
Milton

pineapple cornbread

We had a few folks over for breakfast this morning and I made this in a cast iron skillet because all my muffin tins are in the kitchen at church. I like the muffin idea because it's basically giving everyone their own little pineapple upside down cornbread.

8 tablespoons butter
1 cup packed brown sugar
20 oz canned crushed pineapple, drained

1 cup fat-free skim milk
1/4 cup olive oil
1 large egg

1 cup uncooked cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 tsp baking powder

Melt butter and add brown sugar over medium heat until sugar is melted.
Spray muffin tins with nonstick cooking spray or line with muffin cups.
Cover bottom of each cup with sugar mixture and then add a layer of pineapple (about 1/4 inch thick).

Mix dry ingredients and remaining wet ingredients in separate bowls and then stir in wet to dry just until well mixed. Divide among muffin cups to make 16 (may not be all the way full).

Cook at 400 for about 15 minutes or until cake tester comes out clean.

16 muffins. (5 points each on Weight Watchers).

I served it for breakfast, but I also think this would be good as bread with pork or a spicy chicken dish.

Peace,
Milton

honey and spice roasted potatoes

Here's an easy way to fix potatoes that also works well with Weight Watchers (and is, actually, a variation on one of their recipes).

2 pounds red potatoes (small ones), quartered and uncooked
3 tablespoons honey mustard
1 tablespoon olive oil
1 teaspoon Hungarian paprika
1/2 teaspoon cayenne pepper
salt and pepper

Preheat oven to 450 degrees.

Toss potatoes with dry ingredients. Whisk together mustard and olive oil and pour over potatoes; stir to coat and then put in a 9x13 baking dish. Cook for about fifteen minutes, stir, and then cook another fifteen minutes until potatoes are nice and brown on the outside.

Serves five or six and only costs three points if you're keeping score.

Peace,
Milton

sautéed fiddlehead ferns with garlic

If you can find fiddleheads, you probably need to make this dish this week or they'll be gone.

3/4 pound fresh fiddlehead ferns
2 tablespoons extra virgin olive oil
2 to 3 cloves garlic or spring garlic, very finely chopped
Salt and freshly ground black pepper

Clean and trim the ends off the fiddleheads.

Bring a medium pot of water to boil over high heat. Add the fiddleheads and let cook 10 seconds. Immediately drain the fiddleheads and place under very cold running water to stop the cooking and retain the green color. Keep the fiddleheads under the cold water until they are cool. Drain again.

In a large skillet heat the oil over moderately high heat. Add the garlic and cook, stirring constantly, for about 10 seconds. The idea is to let the garlic just begin to turn golden brown, but not burn. Add the fiddleheads and cook, stirring frequently, for about 5 minutes. Season liberally with salt and pepper. The fiddleheads are done when they are still crisp, with a bite, but not raw tasting. Serve hot with pasta, rice, or potatoes, or alongside any poultry or seafood dish. The fiddleheads can also be served at room temperature with vinaigrette. Serves 3 to 4.

(Kathy Gunst made this dish on WBUR's Here and Now on Wednesday, May 14th, 2003.)

You can read the post that goes along with this recipe here.

Peace,
Milton