I have fallen behind on reporting my meals, but want to catch up because I really liked this one.
I searched online for some different things to prepare. I think a rut would be very easy to fall into, simply because my common choices for meals has been narrowed.
I had purchased some sweet potatoes knowing that we liked sweet potatoes (usually covered in gravy) and because they are locally grown. Also they are full of stuff good for you!
This recipe is adapted from something I found on Allrecipes.com but I changed it so much I won't put a link to it. Most of the comments on it were "Thanksgiving" related and it also included a layer of butternut squash. I have never even eaten butternut squash!
The recipe I adapted is now called Glazed Sweet Potato & Apple Bake. I covered tightly in foil 2 large sweet potatoes and baked in the oven at 400 degrees until done (just squeeze with the pot holder to check if they are soft), probably for about an hour. After they were done, I opened up the foil and let the skin cool off enough to remove from the meat of the sweet potato. I mashed the potato with 1/4 cup brown sugar, 1 egg, 1 T butter, 1/2 tsp vanilla, 1/2 tsp cinnamon and a couple of dashes of salt. I think I actually used my mini cusinart as a stick mixer to smooth it out. I then sprayed with PAM the bottom of a pyrex dish and added this mixture. Over that I sprinkled about 1/2 cup chopped pecans although I bet walnuts would be good also. I then sliced thinly a Granny Smith Apple but did not peel. The recipe called for it to be peeled but my grandmother taught me all the good stuff for you is in the peel (yes I still hear voices in my head). Arrange the apple over the pecan layer and sprinkle with more brown sugar and cinnamon. I then drizzled some melted butter over the apples. You then bake in a 350 degree preheated oven for 45 to 50 minutes. I can't remember if it actually cooked that long. I was afraid with the sugar on top it might burn so I remember checking it pretty often near the end.
With this I served Green Bean Casserole with the recipe taken off the can of French's Onions. I always use canned beans for this instead of the frozen they call for. To me frozen beans are so soft and have no texture. I also added grated pepper jack cheese to the other ingredients - 2 cans of cut green beans, 1 can of cream of mushroom soup, a little half and half (instead of milk), and French's onions put on top after it has heated in the oven for a while. I drained the beans so it wouldn't be too soggy.
This was all served with a green salad full of lettuce, onion, bell pepper, mushrooms and cheese.
I also toasted some bread to which I spread with roasted garlic and butter (not too much butter!).
I am still surprising myself at how good this all can taste. I try to use a substitute anytime butter is called for, as well as sugar. I think this was the first time I actually used butter in a dish since I have been on this track.
I searched online for some different things to prepare. I think a rut would be very easy to fall into, simply because my common choices for meals has been narrowed.
I had purchased some sweet potatoes knowing that we liked sweet potatoes (usually covered in gravy) and because they are locally grown. Also they are full of stuff good for you!
This recipe is adapted from something I found on Allrecipes.com but I changed it so much I won't put a link to it. Most of the comments on it were "Thanksgiving" related and it also included a layer of butternut squash. I have never even eaten butternut squash!
The recipe I adapted is now called Glazed Sweet Potato & Apple Bake. I covered tightly in foil 2 large sweet potatoes and baked in the oven at 400 degrees until done (just squeeze with the pot holder to check if they are soft), probably for about an hour. After they were done, I opened up the foil and let the skin cool off enough to remove from the meat of the sweet potato. I mashed the potato with 1/4 cup brown sugar, 1 egg, 1 T butter, 1/2 tsp vanilla, 1/2 tsp cinnamon and a couple of dashes of salt. I think I actually used my mini cusinart as a stick mixer to smooth it out. I then sprayed with PAM the bottom of a pyrex dish and added this mixture. Over that I sprinkled about 1/2 cup chopped pecans although I bet walnuts would be good also. I then sliced thinly a Granny Smith Apple but did not peel. The recipe called for it to be peeled but my grandmother taught me all the good stuff for you is in the peel (yes I still hear voices in my head). Arrange the apple over the pecan layer and sprinkle with more brown sugar and cinnamon. I then drizzled some melted butter over the apples. You then bake in a 350 degree preheated oven for 45 to 50 minutes. I can't remember if it actually cooked that long. I was afraid with the sugar on top it might burn so I remember checking it pretty often near the end.
With this I served Green Bean Casserole with the recipe taken off the can of French's Onions. I always use canned beans for this instead of the frozen they call for. To me frozen beans are so soft and have no texture. I also added grated pepper jack cheese to the other ingredients - 2 cans of cut green beans, 1 can of cream of mushroom soup, a little half and half (instead of milk), and French's onions put on top after it has heated in the oven for a while. I drained the beans so it wouldn't be too soggy.
This was all served with a green salad full of lettuce, onion, bell pepper, mushrooms and cheese.
I also toasted some bread to which I spread with roasted garlic and butter (not too much butter!).
I am still surprising myself at how good this all can taste. I try to use a substitute anytime butter is called for, as well as sugar. I think this was the first time I actually used butter in a dish since I have been on this track.
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