15 minutes to make 1 hour to cook Pepitas are shelled pumpkin seeds. Cojita is a Mexican grating cheese made from cow’s milk and easily found these days in most groceries and stores carrying Hispanic groceries. 1 8-ounce sweet potato, rinsed 1 teaspoon kosher salt 3 6-inch flour tortillas 1 teaspoon olive oil 1/2 cup … Continue Reading →
Lara Ferroni, author of “Real Snacks: Make Your Favorite Childhood Treats without All the Junk,” likes to grate a little sweet potato or yam into her tots. She also keeps the potato skin on to preserve more nutrients. Her recipe, adapted from Cooks Country magazine, calls for corn flour and ground millet flour; substitute whole-wheat … Continue Reading →
Recipe adapted from Bon Appétit 1/2 pound crimini mushrooms, halved 2 tablespoons olive oil 4 cups 1-inch cubes peeled red-skinned sweet potatoes (yams; about 2 1/4 pounds) 2 tablespoons ( 1/4 stick) butter 1 cup diced red onion 3/4 cup diced celery 3 large garlic cloves, minced 2 teaspoons chopped fresh thyme 2 small bay … Continue Reading →
1 cup of low-fat margarine 1/2 cup sugar 1/2 cup brown sugar 1 1/2 cups canned, sweet potatoes, drained 1 egg 1 teaspoon vanilla 1 cup wheat flour 1/2 cup white flour 1 teaspoon baking soda 1 teaspoon lemon extract 1 teaspoon nutmeg 1 teaspoon cinnamon Heat oven to 350 degrees. Mix margarine and sugars … Continue Reading →
From “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer Latkes: 1 pound sweet potatoes 2-3 eggs 1/4 cup matzo meal 1/2 teaspoon baking powder 1/2 teaspoon salt White pepper Cooking oil (olive oil tastes best) Chopped fresh coriander or mint leaves, for garnish Dairy sour cream or plain yogurt (optional) … Continue Reading →