Tag Archive | sweet potato

no meat for Misty

Misty has gone off meat.  Every time I create him some delicious little meaty treat like these these or these, he boos them.   He does enjoy dropping them from his tray down to Boosty though.  Doesn’t seem to give two hoots about feeding premium organic, free range beef to a dog for Pete’s sake.  All he wants are peas.  He will pick up each pea individually, oh so carefully examine,  then place it  in his mouth.  Suppose I should be glad he is so taken by the humble pea.
I’m not concerned, it’s not like Misty is fading away or anything.  Quite the opposite – Viper describes him as ‘nuggety.’  He’s becoming aware of different tastes, textures and combinations – and works out what he wants and what he doesn’t.  I suppose it’s just like any of us going through a food ‘stage’ – getting obsessed with a certain ingredient or flavour, and wanting to eat that all of the time.  Like my sweet potato fixation.
Any current favourite eats at the moment? Dishes? Ingredients? Combinations?
Anything with cheese or peas will be gobbled down by MIsty – this next recipe is an attempt to broaden his horizons.
Cashew Carrot Curry Cakes:
  • 1/4C breadcrumbs (I used millet bread but any bread is fine)
  • 1/2C vegetable puree (something starchy works best, I used carrot and sweet potato)
  • 1/4C pureed corn kernels
  • 3T brown rice flour
  • 1/4t curry powder
  • 1/8t aluminium free baking powder
  • 1/8C sesame seeds
  • 1/8C raw cashews
  • 1 egg (or 1 flax “egg”)
  • Freshly ground black pepper
  • 1/2t fresh or dried herbs (I used fresh chives and mint)
  1. Combine all ingredients in a medium sized bowl.
  2. Heat a fry pan with a little oil or butter.
  3. Drop teaspoons full of batter in, and cook for 2 minutes each side or until golden brown.
  4. Serve with a dollop of yoghurt, sour cream or mashed avacado.
Viper said that all they needed was a pinch of salt and they were adult-worthy.  High praise, high praise indeed.
Misty would like to say a big HAPPY BIRTHDAY to a certain HEABlet who is turning 1 year old today… he happens to have a little bit of an internet crush on her, and heard she was having a special Eric Carle birthday party.  He has cracked out his caterpillar in her honour.
He seems to find it quite appetizing.  Suppose caterpillar could be considered meat?
Congrats to the HEABies for getting through that first year.
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a not so dangerous dinner

The kitchen is quite a dangerous place.  Sharp blades, steam, hot plates, gas – really, it’s not the best place for an accident-prone, impatient, careless, and dangerously silly person like myself.   Over the years I have sustained many injuries from my experiments.  The top of the blender popping off as I was blending up boiling hot soup (let it cool down first, Lou – I’m so impatient) was a particularly good one.  Burns are not fun.  Porridge (oatmeal) burns are the worst, it’s so gluey that it sticks to your skin and just keeps on burning.  Great.

My finger tips will never be the same.  Bits chopped off, multiple singes from using them to turn stuff on the hot plate (tongs, Lou, tongs) it’s all part and parcel.  One bonus nowadays is that my hands are kind of de-sensitised, so I can just shove them into the oven with reckless abandon.  Makes me look so tough.

I think it was Anthony Bourdain (man I love that dude) that said the sign of a cook was ugly hands – it was his mission as an aspiring chef to get that knarled and disfigured look which equates to kitchen kudos.

I didn’t even notice that I sliced the top off my finger this morning as I was hacking up a bit of beef for Boosty’s weekly meals.  All the red stuff over my shopping list was a little clue.  Gross.

I’m not the most careful cook – my technique, although fast is not exactly “safe.”  My Mum would always cringe watching me use a knife.

What’s been your worst cooking related injury?

Seeing HEAB‘s post on homemade apple and sweet potato purees, I remembered I had some of each in the fridge that needed using up.  Misty doesn’t really dig the whole ‘puree’ thing – he’s an independent man, and likes to feed himself.  Balls seem to be the way to go (and get good distance as a tasty chaser for Boosty).

Having purees on hand is kind of useful – they  add a certain something (yeah, the M word) to baking, extra flavour to sauces and soups, and are great mixed in with cereal or yoghurt.  If you have too much, just freeze and use at your leisure, what could be easier?  I also think eating pureed food is quite comforting in a ‘reverting back to childhood’ kinda way.  Maybe that’s just me.

I’m still on my sweet potato kick, so made these to involve Misty in the madness.

Misty’s Millet Munchies

(Gluten free, nut free, egg free, dairy free, soy free, vegan)

  • 1/4C sweet potato puree
  • 1/4C apple puree (or just use all sweet potato)
  • 1/4C millet
  • Pinch of ground cinnamon and ginger (approx 1/8t of each)
  • 1/2C water
  • 1/2C rice milk
  • 2T ground flax
  • Sesame seeds for coating (substitute with wheat germ, coconut, quinoa flakes, whatever you have).
  1. Combine everything except ground flax in a small saucepan.
  2. Bring to the boil, reduce to a simmer and wait until almost all of the liquid has been absorbed (around 20 minutes, it may be longer).
  3. Turn off heat and stir in flax seed.  Let it sit for 10 minutes or so, and let the flax work it’s magic.
  4. Roll into balls, and coat in sesame seeds.
Bake at 150 degrees C for 15 minutes, roll balls over and continue cooking for another 10-15.  Turn off oven, leaving balls inside as it cools down for 10 minutes or so – just so they firm up a little more.  Use your judgement; every oven is different.

No injuries were sustained in the making of these balls.

a surprise inside

Can you guess what’s inside this little gem?

I’ll give you a hint

No, it’s not a  sinfully rich cream, butter and sugar concoction (heart attack anyone?)

It actually contain both fruit AND vegetable, if you can believe it.

It can also be served like this: (with Spiced Pumpkin Granola)

It is suitable to feed one of these:

If you can catch him.

Give up?

Ok, ok it’s:

Sweet Potato Custard

  • 3/4C soy milk (dairy/almond/coconut would work)
  • 2 Medjool dates
  • 2T maple syrup
  • 1/2t cinnamon
  • 1/2t vanilla extract
  • 1/3C cooked sweet potato (or pumpkin)
  • 1/4t guar gum
  • 1/4t sea salt
  1. Chop up your dates finely, and place in the food processor with maple syrup, vanilla, cinnamon, sweet potato and sea salt.  Use a little of the milk for lubrication and process until smooth.
  2. Transfer into a small saucepan with the remaining milk.
  3. Bring to the boil.
  4. Reduce to a simmer, and add the 1/4t guar gum.  Stir until thick.
  5. Spoon into bowls, either eat warm or let it set into more of a ‘pudding’ in the fridge.
If you want to use it as a pie filling, I made a simple nut crust (dates, almonds, sea salt pulsed in a food processor and pushed into a pie tin).  Pour in the sweet potato custard, chill in the fridge.  Once it has cooled and set slightly, pour this glaze on top:
(I made a single-serve pie – a 3 inch diameter dish – and this made too much for that.  Oh damn, what am I to do with all this leftover chocolate?)
  • 1T coconut oil
  • 2 1/2 t maple syrup
  • 1t organic cacao powder
  • Pinch of sea salt
  • Chopped nuts for sprinkling
Melt coconut oil, mix in everything apart from chopped nuts.  Pour glaze over pie, sprinkle over nuts and chill in the fridge until it sets.
If you’re not into the sweet (what’s WRONG with you?!) than here is something savoury utilising my mate, old champy champ Mr. Sweet Potato (has no offiliation with Mr. Potato Head, that guy is just annoying).

Viper would LOVE this. Geek. Star Wars. Yawn.

Sweet Potato “Mayonaise”
If you want a thick dip, instead of a dressing/sauce – omit water.  Makes approximately 1/2 cup.
  • 1/3C sweet potato puree (can sub pumpkin instead)
  • 1T nutritional yeast
  • 1t tahini
  • 1/2 t wholegrain mustard
  • 1t apple cider vinegar
  • 1 clove garlic, crushed
  • 4T water
  • 1/2t lemon juice
  • Sea salt and freshly ground black pepper to taste
Blend all ingredients together.
Use however you feel appropriate – salad dressing, sauce, dip, body paint – I’m not one to judge.