This salad of Rachael Ray's is my new favorite thing. I am planning to keep some in my fridge at all times this summer. YUM!
(I followed the recipe, except I didn't have any peppers and I used some red onion instead of scallions)
She says you could use this as a salsa and I think that would be a great idea... it is super tasty.
20 June 2009
Sweet Potato Quesadillas
It sounds weird, but you must try it. This is a recipe from Moosewood with a little tweaking (did you ever doubt it?) by me.
3 T. olive oil
1 onion, chopped fine
3 cloves garlic, minced or pressed
1 sweet potato, peeled and grated (about 2 c. grated sweet potato)
1 tsp. cumin
dash cayenne
1 tsp. chili powder
1/4 tsp. oregano
grated mozzarella cheese*
tortillas
1. In a skillet over medium heat, saute onion in oil about 5 minutes or until translucent. Add garlic and saute a little more. Add sweet potato and spices; cover and cook for about 10 minutes or until sweet potato is tender, stirring frequently to make sure it doesn't stick (you can add more olive oil if necessary).
2. In a clean skillet, heat up another tablespoon or so olive oil, and place tortilla in skillet. Spread spoonful of sweet potato filling over half the tortilla, and sprinkle with mozzarella cheese. Fold in half and flip after a few minutes so that it's golden brown on both sides.
* I think Moosewood recommended cheddar cheese, which I tried and it was good... but the first time I made these, I only had mozzarella cheese and I think it's better. It lets the sweet potato flavor come through more, which is SO GOOD.
3 T. olive oil
1 onion, chopped fine
3 cloves garlic, minced or pressed
1 sweet potato, peeled and grated (about 2 c. grated sweet potato)
1 tsp. cumin
dash cayenne
1 tsp. chili powder
1/4 tsp. oregano
grated mozzarella cheese*
tortillas
1. In a skillet over medium heat, saute onion in oil about 5 minutes or until translucent. Add garlic and saute a little more. Add sweet potato and spices; cover and cook for about 10 minutes or until sweet potato is tender, stirring frequently to make sure it doesn't stick (you can add more olive oil if necessary).
2. In a clean skillet, heat up another tablespoon or so olive oil, and place tortilla in skillet. Spread spoonful of sweet potato filling over half the tortilla, and sprinkle with mozzarella cheese. Fold in half and flip after a few minutes so that it's golden brown on both sides.
* I think Moosewood recommended cheddar cheese, which I tried and it was good... but the first time I made these, I only had mozzarella cheese and I think it's better. It lets the sweet potato flavor come through more, which is SO GOOD.
03 June 2009
Lemon Slice
2 c. flour
1 c. butter
1/2 c. powdered sugar
4 eggs, beaten
2 c. sugar
6 T. lemon juice
4 T. flour
1 tsp. baking powder
3 c. powdered sugar
4 T. butter
2 T. milk
2 tsp. vanilla
1. Preheat oven to 350. Grease a 9x13 pan.
2. Mix 2 c. flour, 1 c. butter and 1/2 c. powdered sugar. Spread in bottom of pan and bake for 20 minutes.
3. Beat together eggs, sugar, lemon juice, 4 T. flour and baking powder. Pour over the baked bottom layer and bake for 25 more minutes. Cool completely.
4. For frosting, combine 3 c. powdered sugar, 4 T. butter, milk and vanilla. Cut into 48 bars.
1 c. butter
1/2 c. powdered sugar
4 eggs, beaten
2 c. sugar
6 T. lemon juice
4 T. flour
1 tsp. baking powder
3 c. powdered sugar
4 T. butter
2 T. milk
2 tsp. vanilla
1. Preheat oven to 350. Grease a 9x13 pan.
2. Mix 2 c. flour, 1 c. butter and 1/2 c. powdered sugar. Spread in bottom of pan and bake for 20 minutes.
3. Beat together eggs, sugar, lemon juice, 4 T. flour and baking powder. Pour over the baked bottom layer and bake for 25 more minutes. Cool completely.
4. For frosting, combine 3 c. powdered sugar, 4 T. butter, milk and vanilla. Cut into 48 bars.
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