Sweet Potato Casserole

This recipe was in the Thanksgiving issue of the Penzey's magazine. I had to make several changes to make it CHIP friendly. I took it to my son's home last evening for the evening meal. Dean's and Michelle's teenage girls said that they really like it.

Ingredients:

• 3 medium sweet potato's-1 1/2 lbs or so.



• 1/2 cup unflavored soy creamer



• 1/2 cup raw brown sugar



• 1/2 teaspoon Stevia



• 2 teaspoons cinnamon



• 1/8 teaspoon ground cloves



• 1/4 teaspoon ginger



• 1/4 teaspoon nutmeg



• 1-2 teaspoon pure vanilla extract-no imitations please



• 1-2 Tablespoons WW Pastry flour



• 1/2 cup Earth Balance melted



• Egg Replacer to equal 2 eggs

Topping:

• 1/2 cup WW Pastry flour 1 cup chopped pecans or walnuts



• 3/4 cups raw brown sugar



• 1/2 teaspoon cinnamon



• 5 Tablespoons Earth Balance-melted

Directions:

1. Preheat oven to 400 degrees. Poke holes in the sweet potatoes with a fork. Bake for about 1 hour till fork tender.



2. Cool sweet potatoes.



3. Return the oven to 350 degrees.



4. Scoop out baked sweet potatoes, mix with the soy creamer. I used my immersion blender for this.



5. Add all the rest of the ingredients. Continue using immersion blender. Makes everything so easy.



6. Spoon into a sprayed 9" by 9" pan glass pan.



7. Combine all of the topping and top sweet potato dish.



8. Bake at 350 degrees for about 30 minutes, until topping is bubbly and browned.



9. Let cool 10 minutes before serving.

Enjoy!!!

Carrot Spread/Dip

This carrot spread,dip is great on vegetables ( Cucumber in picture), on crackers or as a dip.

Ingredients:

• 1 lb. carrots, scrubbed, ends cut off cut into smaller pieces


• 2 teaspoons sesame oil/walnut oil a vegan mayonnaise


• 2 clove garlic minced fine


• 1 1/2 teaspoon curry powder or to taste


• 1 teaspoon cumin


• 1/4 teaspoon Cinnamon


• Freshly ground black pepper


• Siracha sauce to taste

Directions:

1. In a food processor processor carrots until very fine.


2. Add minced garlic and toasted sunflower seeds.


3. Continue blending.


4. Add all seasonings (not Siracha Sauce)


5. Continue blending.


6. Add black pepper and Siracha sauce to taste.


7. Refrigerate at least 1 hour before serving.

Enjoy!!!

Red Peppers on Sale

I just came from Woodmen's and they have red peppers, 2 fpr $1.00. This is a very good price. Stock up for winter months as they will be very costly then.

Butternut Squash Bisque with Gremolata

Large Butternut Squash

Butternut Squash Bisque with Gremolata

I came home from the CHIP Class and could not sleep so got up and made this bisque.
I had this really large Butternut Squash and needed to use it up as I have had it for about 2 weeks.

I did double the following recipe as you can see the squash is quite large

. The sweetness of the bisque and the tartness of the Gremolata makes for a very tasty recipe.

This is a single recipe.

Ingredients:

• 1/2 cup chopped onion


• 1 clove garlic


• 1 small Butternut Squash-peeled and cubed into 1 inch.


• 2 1/2 cups vegetable stock-I used my frozen home made stock


• 2 Herb Ox -No Sodium Chicken Bullion was my addition


• 4 (4 inch) stalks fresh Rosemary


• 2 Bay Leaves


• Freshly ground black pepper to taste


• Pinch of salt-I did not use.


• Next time I would use 2 apples- peeled and diced.

Cranberry Gremolata

• 1/4 cup chopped walnuts- I used a whisker more


• 1/4 cup chopped fresh cranberries


• 1 teaspoon minced jalapeno


• 3 teaspoons orange zest


• pinch of sugar-I used a pinch of Steviatime I would add 2 pealed and diced apples to the kettle.

Directions:

1. Combine all the Cremolata topping and set aside.


2. Spray kettle with oil. Add onions and saute until softened, 3-5 minutes. Add garlic, continue sauteing 2 minutes or so.


3. Add squash, stock, rosemary, bay leaves, Simmer 10 to 15 minutes until squash is tender.


4. Remove an discard rosemary stalks, bay leaves.


5. With an immersion blender, blend soup till creamy.


6. Season with salt an pepper, Serve with Gremola on top.
   

Enjoy!!

A Really Fun Day-October 8/11

My great grandson, Drizzt in front of the granite and waterfalls in Montello

Waterfalls in Montello!!

Ferry we went across in Lodi!!

An old steam engine. I got to sit in the drivers seat. The driver asked me if I wanted to drive and I said no as I was afraid I would run everyone in the ditch. But at one point I did take over the wheel. Wow!!!

My son in, in law Terry with my daughter, Colleen, myself and great grandson,
Drizzt.

What a fun day. My daughter and her husband Terry asked If I wanted to see the fall leaves with them on Saturday. It ended up being so much more. We had a fun day that was packed full of exciting things to do. We had a picnic lunch at Devil's Lake, which was beautiful beyond words. I didn't post any pictures from their as none of them did the place justice.

At the farm Terry and my great grandson went through a corn maze, while Colleen and I went on a horse-wagon ride. Picked out a pumpkin in the field and did several other things, waiting for the guys to return,

The weather could not have been better. It was October 8, and 82 degrees. The best part of that was there was no humidity or bugs.

Thank you Colleen and Terry for the coolest day possible.