Sweet Potato Latkes

Modified from https://www.epicurious.com/recipes/food/views/sweet-potato-latkes-105919 

Ingredients

2 lb sweet potatoes, peeled and coarsely grated
4 scallions (or equivalent chives or green part of leeks), finely chopped
2/3 cup all-purpose flour (GF flour also works)
4 large eggs, lightly beaten
2 teaspoon salt
1 teaspoon black pepper
3/4 cup vegetable oil

Mix all ingredients through pepper. (Note: If you want more of a patty, mix yams and scallions, then regrind in food processor to desired texture/consistency.)

Pour oil into large, non-stick frying pan until it just covers the bottom of the pan. Heat on medium. Once oil is hot, reduce heat to medium-low.

Using your hands, form balls of approximately 1-1/2" or 2", place in pan, and press down with fingers or a fork. 

Flip latkes when golden. If flipped too early, flip back until desired done-ness -- approximately 2 minutes per side.

Lamb and Sweet Potato Fritters

See https://alittlebityummy.com/recipe/en-us/low-fodmap-sweet-potato-lamb-fritters-with-salad/

Serve with/on a salad

Butternut Squash Gnocchi

Adapted from Table magazine; original recipe by Joseph Tambellini

Ingredients for gnocchi

1 butternut squash, but in half lengthwise 

1 large egg

1 1/2 cups all-purpose flour

1/2 c freshly grated Parmesan 

Additional 1 c flour for prep, spread out on aluminum foil or a cookie silpat

1 tsp salt

Ingredients for sauce

3 tbsp butter

4 oz smoked mozzarella, cut in small pieces

2 tbsp chopped (small) Italian parsley
1 small head cauliflower
2 tsp olive oil
1 tbsp butter
salt and pepper to taste

Directions

1. Preheat oven to 350. Place squash halves on greased baking sheet or silpat, cut side up.
2. Cut the cauliflower head in half and coat evenly with olive oil, 1 tbsp butter, salt, and pepper to taste. Add to baking sheet with butternut squash
3. Bake butternut squash until tender — 40 minutes or longer. If cauliflower is roasted (browned) before squash is done, remove and continue baking the squash.
4. Cool squash slightly and remove the pulp with a spoon. Place pulp in a kitchen towel and squeeze out about 1/2 cup of the juices (don't squeeze too much of the gnocchi will be dry).
5. Place squash in a large bowl and season with 1 tbsp salt, the egg, 1 1/2 cups of flour, and 1/2 c Parmesan. Mix well with a spoon until thoroughly combined.
6. Lightly flour another bowl, place gnocchi mixture in it, cover with a kitchen towel, and place in freezer for 1 hour so the mixture firms up and is easier to work with. While squash mixture is cooling, cut cauliflower into florets.
(Alternatively, do all of this earlier in the day, or the night before, and leave squash mixture in fridge, covered with a kitchen towel, until ready to use — no more than 24 hours.)
7. Spread 1 c flour on cookie sheet silpat. Use a teaspoon to scoop the dough (about a cherry-tomato-sized ball) and roll in in the flour. Use a fork to finish it with the traditional gnocchi football shape. Repeat process until dough is used.
8. Bring a large pot of water to a boil and gently lower gnocchi into pot. Cook gnocchi until they float, about 2 minutes (maybe longer). Use slotted spoon to remove gnocchi from water as soon as they are floating.
9. While gnocchi are cooking, melt 3 tbsp butter in a large skillet. Place gnocchi directly in skillet after done boiling.
10. Add mozzarella, parsley, and separated cauliflower florets. Stir in a few ounces of the cooling water so it remains moist, and let the gnocchi-cauliflower mixture cook until the mozzarella begins to melt. Serve immediately, sprinkled with Parmesan.

Favorite Recipes for Preserved Fruit/Veggies (Links)

Serrano Pepper Jelly

Raspberry Preserves

Tomato Jam

Quince Jam

Spiced Quince Jam

Pineapple Habanero Jelly/Sauce

Spinach feta quiche

Adapted from Epicurious

Ingredients

1 refrigerated pie crust, room temperature
1 tbsp butter or olive oil
1 large red bell pepper, sliced or chopped
5-6 large mushrooms, sliced
3 cups (packed) fresh spinach
1 tsp dried basil or oregano
4 oz feta crumbles
2 large eggs
4 oz heavy cream

Directions

Preheat oven to 425 F.

In large, non-stick skillet, heat butter and cook peppers and mushrooms until almost done (minimal juice remains), then add spinach and saute until fully wilted (the more cooked, the better).

If the pie crust is not already in a pan, place in a 9" pan and cook 7 minutes. (Works well if you spray the bottom of the pan with non-stick spray.)

While the crust is baking, beat the eggs in a small bowl and mix in the cream.

Remove pie pan from oven and sprinkle feta on bottom, then add veggie mixture. Pour egg-cream sauce on top.

Return to oven and cook 15 minutes at 425. Lower heat to 350 and cook 10 more minutes, until quiche is set.

Remove from oven and let cool a few minutes before serving.


Serves 8, 239 cal per serving (17 g fat; 7 g protein; 16 g carbs)

Orzo Salad with Wilted Spinach, Pine Nuts and Feta

Modified from https://www.allrecipes.com/recipe/75479/elegant-orzo-with-wilted-spinach-and-pine-nuts/

1 (12 ounce) package uncooked orzo
1/4 cup olive oil
1 tablespoon butter
1/2 teaspoon minced garlic (or use garlic-infused olive oil)
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
3/4 cup pine nuts
15 ounces baby spinach (or chopped fresh spinach)
1/8 cup balsamic vinegar
2 large plum tomatoes, chopped (approx 1/2 cup)
1/2 teaspoon salt 
8 ounces crumbled feta cheese

Ingredients

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
2. Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned (~2 min). Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
3. Toss spinach mixture with orzo pasta. Let cool slightly and add salt, chopped tomatoes and balsamic vinegar. When fully cool, add crumbled feta. 

Makes 8 servings, 419 calories each (13 g protein, 39 g carbs, 24 g fat, 5 g sugar)

Teriyaki Tofu and Green Beans

Sauce: http://www.geniuskitchen.com/recipe/restaurant-teriyaki-sauce-133751

Slice firm tofu into 16 or 20 cubes. In large nonstick pan, heat 1-2 Tbsp of chili oil and fry tofu until golden on each side (takes ~20 min).

Remove tofu to a plate or bowl; place 3-4 cups of fresh green beans in the pan and add 3-4 Tbsp of teriyaki sauce. Stir and cover, cooking ~10 minutes. Return tofu to pan, add more teriyaki sauce (to taste) and heat.

Serve over rice.

Israeli Salad with Chickpeas

Based on The Jerusalem Cookbook's "Spiced chickpeas and fresh vegetable salad" (https://ottolenghi.co.uk/spiced-chickpeas-fresh-vegetable-salad-shop) but use a can of chickpeas (drained and rinsed) and just add them and the spices directly, rather than cooking the chickpeas in the spices.

Greek Pizza with Spinach, Feta and Tomatoes

Basically https://mywifecancook.com/spinach-feta-pizza/ but use a pre-made pizza crust (Mama Mary is tasty) and cook the spinach a little before placing on the crust. Also, cook only 10 minutes.

Summer Squash Pizza

Based on https://www.myrecipes.com/recipe/summer-squash-pizza, but I used a Foreman Grill instead and baked the pizza in the oven

Banana Bread in a Blender

Adapted from the BlendTec cookbook

Ingredients:
2 ripe bananas (approximately 1 cup mashed)
2 large eggs
1/2 cup vanilla yogurt (I use Light n Fit Greek, which has Splenda)
3/4 cup granulated sugar
1/4 cup canola oil
1 tsp. vanilla extract
1 1/2 cups all-purpose or whole wheat flour
1 tsp. baking soda
1 tsp. kosher salt

Directions:
Preheat oven to 350.
Place first six ingredients in mixer and blend on "Batter" setting.
Add flour, baking soda, and salt, and mix/pulse until just blended.
Spray loaf pan (or four mini loaf pans) with cooking spray.
Pour batter into pan(s).
Bake 1 hour (~30 minutes for mini loaves).

Paw Paw Cookies

Adapted from recipes on Purdue and Kentucky State websites

Ingredients:
1 1/2 c. paw paw pulp
3/4 c. shortening
1 1/3 c. sugar
1 egg
3 c. all-purpose flour
1 Tbsp. baking soda
1 tsp. salt
1/4 tsp. ginger
1/4 tsp. allspice
1 tsp. nutmeg
1 tsp. cinnamon

Directions:
Preheat oven to 350.
In a large mixing bowl, cream the shortening and sugar thoroughly.
Add egg and paw paw and mix until smooth.
In a separate bowl, mix all dry ingredients.
Gradually add dry ingredients to paw paw mix.
Form dough into small balls and place on cookie sheet.
If desired, Press into round flat shape with the bottom of a glass that has been lightly greased (otherwise, cookies will retain round shape).
Bake 12-15 minutes.

Note: paw paws are ripe for a brief period in September-October, but their pulp can be frozen until needed. It's much easier to obtain pulp from overripe paw paws (the ones that fall off the tree when you try to pick them, or even those that are newly fallen to the ground).

Monster Cookies

Ingredients

1 cup brown sugar
1 cup sugar
1⁄2 cup butter, softened
3 eggs
1 teaspoon vanilla
1 1⁄2 cups peanut butter
2 teaspoons baking soda
4 1⁄2 cups oatmeal (classic or instant)
1 cup semi-sweet chocolate chips
1 cup plain M&M's

Directions

Heat oven to 350

Using a stand mixer and large bowl, cream first 6 ingredients (through peanut butter) until smooth.

Add baking soda and oatmeal and mix well. Fold in the chocolate chips and M&M's

Make individual cookies or a single sheet-pan cookie. Bake individual cookies for 10-12 minutes; pan cookie for 15-20 minutes.

Makes 96 cookies, 85 calories each

Note: I used a 13x18 cookie sheet and cut the resulting pan into 1.5" cookies (8x12 = 96). YMMV.

Butternut Squash–Sweet Potato Soup

Modified from http://makingthymeforhealth.com/butternut-squash-sweet-potato-soup-vegan/

Ingredients

2 tablespoons butter
1 cup diced onion
1 cup carrots, peeled and cut into ~1/2" chunks
1 lb frozen butternut squash
1 large sweet potato, peeled and diced (about 2 cups)
4 cups vegetable broth
1 cup lite coconut milk
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
1/8 teaspoon ground nutmeg

Directions

In a large pot, warm the butter/oil over medium heat. Add the onion and cook for 5 minutes. Add the spices and stir, cooking for 1 minute.

Add the broth and diced sweet potato to the pot and bring to a boil. Reduce to a simmer, cover, and cook for about 10 minutes. Add butternut squash, return to a boil, reduce to simmer, and cook an additional 10 minutes.

While the vegetables are simmering, steam the carrots in a microwave-safe bowl for 5 minutes until tender.

Using an immersion blender, puree the vegetables until a thick, smooth consistency is reached. Add the coconut milk and the steamed carrots. Stir to combine then cook until heated through, about 3 minutes.