Tag Archives: Cooking

What Are Your Plans For Thanksgiving?

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Here in the United States (I’m having a lot of traffic today from Eastern Europe), we celebrate our Thanksgiving on the third thursday in November.  Well, tomorrow is the big day where we stuff our faces with the most heavy, butter laden foods known to man and amazingly enough we don’t feel sorry for it.  Traditionally the meal consists of a turkey with lots of side dishes, and my favorite part…the DESSERT!  I usually make pumpkin pie, but this year I’m going out on a limb and trying a southern classic…pecan pie?  No, Sweet Potato Pie.  I googled a recipe, and as you know when you do something like that you get thousands.  Everyone has their own spin on this type of pie, and a lot of them had corn syrup as an ingredient.  Now, I don’t care if the recipe has been passed down from your great great great granny, I doubt she used corn syrup, and I personally don’t want to eat it.  So, after a diligent search, I found a recipe that I will use tomorrow for my pie.

Sweet Potato Pie Recipe

(Taste of Home)

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 3/4 cup evaporated milk
  • 2 cups mashed sweet potatoes
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 unbaked pastry shell (9 inches)

Directions

  • In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Yield: 6-8 servings.

Nutritional Facts1 serving (1 slice) equals 372 calories, 18 g fat (9 g saturated fat), 86 mg cholesterol, 300 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.

 

I added the nutritional content from the recipe, but don’t pay attention to those facts, your mouth will be rejoicing with the flavor!

Is there such a thing as too much cilantro?

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Around here, we just pulled out what was left of our winter cilantro crop from the smaller hoop house.  I had a grocery sack full of it in the fridge, and i stood gazing at it yesterday just before dinner.  I want to ask you dear reader, what would you have done with it?  The old me, say a few months ago, that me, would have thrown it away.  At that time, I only ate it fresh in soups, salads, and other foods like salsa and burritos etc.  The new and transformed me, made cilantro pesto with it.  Have you ever heard of that?  Have you ever tried it?  OH MY GOODNESS!!!!!  I’m going out on a limb here and saying that I like it more than basil pesto.  Yup, it’s that good, and so easy to make.  If you have a food processor, get to it!

Cilantro Pesto

1 bunch cilantro, fresh (or more if you’re hooked)

5 cloves garlic minced

1/2 cup olive oil

1/2 cup walnuts

1/4 cup parmesan cheese

salt to taste

Put it all in your food processor and whiz it up.  Taste it.  If it doesn’t taste how you want it to, add more salt, or more walnuts, or more cheese, or even more oil.  It’s something you have to work with and design how you like it.  Cook up some of your favorite kind of pasta and add the pesto to the pasta and stir it up.  Serve and enjoy.  It’s totally yum, it would even turn a cilantro hater, like my son into a cilantro lover.