Sunday, April 20, 2014

Better Homes and Gardens New Cookbook: Candied Sweet Potatoes

I think this may be one of my mom's favorite dishes.  These potatoes have not missed a Thanksgiving.  And now apparently we're eating them for Easter also.  Not that I mind.  Yes, that's browned melted marshmallows on top.  Yes, I always try to take the top pieces with the most marshmallow.

Candied Sweet Potatoes
Adapted from the 1974 edition of the Better Homes and Gardens New Cookbook

3 large sweet potatoes, cooked and peeled
¾ cup packed light brown sugar
1 teaspoon salt
¼ cup (½ stick) unsalted butter
½ cup miniature marshmallows

Preheat the oven to 375°F.

Cut the sweet potatoes into ½-inch slices.  Layer the potatoes in a buttered 1½-quart casserole dish with the brown sugar, salt, and butter, ending with sugar and butter.  Bake, uncovered, about 30 minutes, or until glazed.  Add marshmallows the last 5 minutes; brown lightly.

Makes 6 servings

Tuesday, April 15, 2014

Kale Cranberry Almond Salad

Okay, I have a new addiction.  And it's to kale.  I know, I know, you were thinking I was going to say dark chocolate or Gruyere cheese or ribeye steak.  Don't worry, I'll probably develop an addiction to them in due course.  But right now it's kale.  I think kale is still making big headlines at the market because it has been unbelievably god-awful cold for so long this year.  Last night it got down to 35°F, and it's APRIL.

But I digress.  Kale.  In a salad.  With crunchy almonds and sweet-tart Craisins.  And an orange vinaigrette.  This stuff is amazing.  I think you could probably even get kale non-believers to jump on the bandwagon.  And unlike loads of chocolate and cheese and steak, you can eat a big bowl of this and not feel the least bit guilty.  And kale doesn't wilt!  Double bonus!

Kale Cranberry Almond Salad

½ cup canola oil
¼ cup rice vinegar
¼ cup orange juice
1 tablespoon minced shallots
½ teaspoon grated fresh ginger root
1 teaspoon sesame oil
1 large bunch of raw curly leaf kale, washed, stemmed, and torn into pieces
½ cup (2 ounces) slivered almonds
½ cup Craisins
4 tablespoons crystallized ginger, chopped if large chunks
Salt and pepper to taste

Whisk together the first six ingredients.  Toss with the remaining ingredients in a large bowl.  Eat.

Makes 1 to 4 servings, depending on level of willpower