Day 1 of the Deep Freeze:
…obviously not spent at the barn. This will be a weekend that is intended for curling up with a hot cup of something and watching the Bruins slaughter the Avalanche. Avalanches? The Avs, we’ll leave it at that.
Unless I’m at Hannaford’s, I guess. My mom and I both had to do some work in town and then pick up something in the “big town” (I know that sounds corny, I’m just refraining from naming places!) so I ran into Hannaford’s for some sweet potatoes…
…but Amaranth flour found its way in my basket when I saw it “bargain priced to move” at $1.99. I don’t pass up bargain flours that I haven’t tried yet. Even if I’ve never even had amaranth as a grain before.
The irony? When I got home, I was reading through my comments on yesterday’s post with buckwheat flour, to discover my flour infatuation is rather well-known to you guys, too.
Which is probably the reason why I do try and make an effort to make stuff at least a little bit healthier if it’s possible. I don’t want to be blamed for making my loved ones unhealthy, so it’s my way of being able to continuously keep baking things I guess 😉
Which is why it’s going to be our little secret that I didn’t actually follow the recipe for the cookies that were requested, and instead followed Angela’s Ultimate Oatmeal Raisin Cookie Recipe instead. The “requested recipe” was one that was an advertisement in a Rachel Ray magazine for Ocean Spray Craisins. It wasn’t that bad a recipe…but I think it was more of a “I like the process of finding a recipe rather than following one given to me.” sort of thing.
And yes, I baked with Angela’s printed-off recipe snugged in the magazine so it would look like I was following the magazine should anyone walk in the kitchen.
Ironically, I sort of unhealthified it, but mainly because I was feeling cheap and didn’t want to use the last of my coconut oil or maple syrup for something I wasn’t baking for myself.
Go ahead and call me selfish, I know.
- 3/4 c. all purpose flour in place of Kamut
- scant 1/2 c. brown sugar (the alternative suggested for Sucanat)
- 1/3 c. maple syrup rather than 1/2 c.
- 2 T. cow’s milk
- 3.5 T. butter vs. coconut oil
- 2/3 c. dried cranberries vs. raisins
I realize it probably seems contradictory to talk about using butter when I previously said I tried making things healthier – but I should probably clarify that I really don’t have any problems with butter or anything labeled “unhealthy.” I just don’t like to use a ton of it. And less than 4 tablespoons for 20 cookies is pretty marginal, if you ask me.
Alright alright. You’re sick of the cookie pictures. In case you were wondering, though, they were a serioius hit. And they smell amazing whilst baking. I think it was all the walnut meal and maple syrup.
Onto other, really unattractive things. I have the most difficult time photographing sweet potatoes and curries. The color just makes my WB go crazy, and it doesn’t help that I am so. sick. of having to use my flash to photograph anything that’s not lunch.
…which is just about everything, these days.
Being that my mom and I got home from town sort of late, I didn’t have time to have my daily sweet potato for lunch.
You think I’m kidding, but I’m not.
And so that meant only one thing: I had to make up for it at dinner.
I know it’s easy to slice into a fresh oven-baked sweetie and want to just eat it plain right then and there – but please, every so often…give the sweetie the love and time it deserves! Here’s one way 😉
Curry Stuffed Sweet Potatoes
- 1 medium-large sweet potato (try and choose a round one versus a long skinny one!)
- 1/2 a red pepper, chopped
- 1/2 a medium yellow onion, diced
- 1 t. olive oil
- 1 clove garlic
- 3/4 c. diced white mushrooms
- 1/4 a block of tempeh, diced (or chickpeas or tofu or ground beef, for all I care)
- 1/2 – 3/4 T. curry powder, depending on your taste (I used a heaping 1/2 T. of a sweet-ish curry)
- 1/2 t. honey
- salt, to taste
Preheat your oven to 425* and poke the sweet potato a couple of times. Bake for an hour, or until tender – when I knife can slide through it.
About half an hour into cooking, prepare your filling: in a small pan over medium heat, preheat your olive oil. Add in the onion and sautee until softened, about 5 minutes. Add in the garlic and sautee one more minute. Add in the mushrooms and red pepper and allow to cook until all of the liquid has been cooked out of the mushrooms. Stir in the tempeh and then the curry powder and honey. If necessary, add a tablespoon or two of water at this point.
Once the potato has cooked, cut in half and very gently scoop out the insides, leaving 1/4 – 1/2″ around the outside. Chop the sweet potato you’ve scooped out and mix in with the filling. Spoon the filling back into the sweet potato and enjoy!
I’ve always been a fan of sweet potatoes and curry powder. If you’re hesitant, don’t be! It’s a lovely balance of flavors.
…or maybe I’m just weird. I’ve never been one to want to slather almond butter or maple syrup on my sweet potato, after all 😉