Sweet Potato and Apple Hash

Sweet Potato and Apple Hash (adapted from Cooking Light)

2 sweet potatoes, peeled and diced
1/3 cup water
1/2 lb. turkey breakfast sausage links, casings removed
1 sweet onion, chopped
1 tsp olive oil
1/2 tsp kosher salt
1 1/2 tbsp real maple syrup
1 tbsp water
pinch of black pepper
1/8 tsp nutmeg
1/8 tsp cinnamon
1 apple, diced

1. Place sweet potatoes and 1/3 cup water in a microwave safe bowl. Cover with plastic wrap and microwave on high for 15 minutes. Uncover, drain and set aside.
2. While the potatoes are cooking, heat oil in a non-stick skillet over medium-high heat. Add onion and saute until it starts to become translucent.
   
3. Add sausage and salt and stir to crumble until sausage is done.
4. Add apple and saute until it starts to become soft.
   
5. Add sweet potatoes, water, syrup, pepper, nutmeg and cinnamon.
   
6. Cook until liquid absorbs.
7. Serve as a side dish or a one dish meal.
   

Potato and Leek Flatbread

Oh how I love interesting pizza!

Potato and Leek Flatbread (adapted from Real Simple)

1 pound refrigerated pizza dough
2 leeks, cut into thin strips
2 waxy potatoes, (red or gold) sliced thinly
1 teaspoon fresh thyme
3 tablespoons olive oil
1/2 cup grated Gruyère cheese

1. Heat oven to 450° F. Stretch the dough into a ¼-inch-thick circle or rectangle.
2. Layer the potatoes, leeks thyme and cheese onto the dough in that order.
   
3. Sprinkle with the Gruyère. Drizzle with olive oil.
4. Bake until the crust is golden and potatoes are tender, 20 to 25 minutes. Cut into pieces.

Kaftah Burgers

This recipe uses the roasted pepper relish from the previous post as a topping for the burger along with some feta cheese and red onion. J used a bun but I used a pocketless pita for the bread instead. This burger tasted DELICIOUS. The meat was very flavorful and I would definitely use this recipe for normal kefta kebabs. The only thing I would consider is using less cilantro or chopping it more finely in the future. I used a recipe from Cooking Light as a jumping off point.

Kaftah Burgers (adapted from Cooking Light)

13 oz meatloaf mix (mixture of beef, veal and pork)
1/2 tsp onion powder
1 tbsp dried parsley
2 tbsp breadcrumbs
3 tbsp chopped cilantro
1/2 tsp cumin
1/2 tsp ground coriander seed
1 egg
1 tbsp dijon mustard
2 garlic cloves, minced
salt and pepper

1. Combine all ingredients and form into patties.
2. Heat nonstick skillet and cook burgers until they reach the desired level of doneness.
   
3. Serve topped with feta cheese, onions and roasted pepper relish.
   

Roasted Pepper Relish

I decided to make this particular recipe as a topping for a burger we ate last week. It was very delicious. I had most of these peppers leftover from the CSA box. Since most of these are actually those little yummy orange peppers, I didn't quite have the 4 bell peppers the recipe called for but it was pretty much the equilvalent. J is still sick of peppers, so he didn't really want any of this.

After I tasted this I thought that red onion and feta cheese would complement this very well. I added a little for the leftovers the next day. This was very easy and tasty and low in points. I recommend chopping the peppers really small and adding these ingredients and topping some crostini with the relish for a nice light appetizer.

I took advantage of the grocery store olive bar to get my kalamata olives. I don't usually like olive but along with more other things I am warming up to them lately. As a child I love those black olives out of a can. How many little kids stuck those on their fingers and ate them off one by one? Other strange foods I ate as a child include grapefruit (no sugar) and cottage cheese (no fruit).

Roasted Pepper Relish (adapted from Cooking Light)

4 bell peppers (assorted colors) or equivalent (I used some bell and some mini sweet)
1/4 cup chopped fresh basil
2 tablespoons chopped pitted kalamata olives
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh thyme
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Roast peppers in the oven: cut bell peppers in half lengthwise; discard seeds and membranes.
   
2. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a bowl and cover. Let stand 15 minutes.
   
3. Peel peppers; remove and discard seeds. Cut peppers into 1/2-inch pieces.
4. Combine bell peppers and remaining ingredients in a medium bowl; toss well.

Shrimp and Zucchini Barley Risotto

I am trying to count my points better in this last week in addition to using up produce we receive in the weekly CSA box. I think this was the last of the zucchini (just in time for my favorite season, Autumn). I knew J wouldn't be entirely impressed with this meal so I made him some baked bluefish for his dinner. This was my first attempt at making barley. I thought it had a lot of nice flavor and an interesting texture. For once I didn't even change the recipe. Low in points as well. :)

Shrimp and Zucchini Barley Risotto (adapted from Health magazine)

3 1/2 cups fat-free, less-sodium chicken broth
1 tablespoon olive oil
2 cups chopped zucchini
2 cups chopped onion
1 cup lightly pearled barley
1/4 teaspoon salt
1/2 pound medium shrimp, peeled and deveined
1/2 cup grated fresh Parmesan cheese
1 teaspoon butter
1/8 teaspoon freshly ground black pepper

1. Heat oil in a large non-stick skillet over medium-high heat.
   
2. Add zucchini and onion; sauté 5 minutes or until tender, stirring frequently.
   
3. Add barley; cook 1 minute, stirring constantly.Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring frequently.
   
4. Stir in 1/2 cup broth and salt. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes).
   
5. Add shrimp; cook 4 minutes. Stir in cheese, butter, and pepper.

Yummy Orange Peppers (with Chorizo)

For many weeks now, in our CSA box, we have been getting something called "Yummy Orange Peppers". J is extremely sick of peppers, especially considering that he doesn't like peppers. I have used the mostly in stir-frys but this time I was able to use the size to my advantage. I found a recipe for mini peppers on Martha Stewart's website. I modified it a little based on availability of ingredients. Basically you hollow out as many peppers as you are making. Stuff each one with a slice of dried Spanish chorizo. I used the large slices from the deli because the grocery store did not have the stick chorizo. Broil the peppers for 4-6 minutes until the skin is slightly charred.

I used these as a garnish for a salad which I dressed with a little white wine vinegar and olive oil. So easy and tasty, you can even make them as an appetizer.

Bourbon Slush

This recipe comes from one of the ladies in my parents' neighborhood. We had a very tight knit neighborhood growing up. Everyone watched out for everyone else. The kids all played together in the cul-de-sacs. The neighborhood kids were like my cousins. Anyway the recipe for bourbon slush really has nothing to do with how great where I grew up was. I made this for the Labor Day Party. It was delicious (but for adults only).

Bourbon Slush

2 cups boiling water
5 tea bags
3/4 cup sugar
1 12 oz. can frozen lemonade concentrate
1/2 can frozen orange juice concentrate
2 cups bourbon (I use Makers Mark)
6 cups water

1. Steep tea bags in boiling water. Remove after 5 minutes.
2. Add sugar and stir until dissolved.
3. Add lemonade and orange juice and stir until melted.
4. Add bourbon and water and stir.
5. Freeze at least 2 days. I use shallow Tupperware or Rubbermaid containers.
6. To serve, scoop 1-1 1/2 scoops into small glasses. Poor ginger ale (or Sprite) over the slush, can be eaten with a spoon if necessary.