recipes

Breakfast & Brunch 29 October 2020

Save Time with Simple Sweet Potato Recipes

(Family Features) When time is short and your family is hungry, you can turn to Honest Earth Mashed Sweet Potatoes from the potato experts at Idahoan. With no artificial colors, flavors or preservatives, they are made with simple ingredients, including sweet potatoes, brown sugar and real butter. They’re a good source of vitamin A and rich in fiber, antioxidants and minerals, including potassium and iron, making them a perfect addition to nutritious family meals.

As the first product of its kind, Honest Earth Mashed Sweet Potatoes save precious prep, cook and cleanup time because they come ready to heat in just 60 seconds right in their convenient, microwavable pouch. That means your family can say “good morning” to a creative breakfast like Sweet Potato Waffles with Whipped Cream and Berry Compote in just a matter of minutes.

As dinnertime draws near, turn to an American classic and the nostalgic taste of comfort food – Sweet Potato Casserole with Pecans and Toasted Marshmallows – to warm you and all your loved ones from the inside-out. Requiring just a few ingredients, it’s an ideal solution for busy weeknights when you need a shortcut that doesn’t sacrifice quality or taste.

For more information and time-saving recipe ideas, visit Idahoan.com/sweet.

Sweet Potato Waffles with Whipped Cream and Berry Compote

Yield: 4 large waffles

  • 1          cup all-purpose flour
  • 1          tablespoon baking powder
  • 1/4       teaspoon salt
  • 3          eggs, separated
  • 3/4       cup 2% milk
  • 1          pouch Honest Earth Mashed Sweet Potatoes
  • 2          tablespoons vegetable oil, plus additional for brushing on waffle iron, divided

Berry Compote:

  • 1          cup raspberries
  • 1          cup blackberries
  • 1          cup blueberries
  • 2-3       tablespoons granulated sugar
  • 1          dash lemon zest or juice
  1. Preheat waffle iron to medium heat.
  2. In medium bowl, whisk flour, baking powder and salt.
  3. In separate bowl, blend egg yolks (reserve whites), milk, sweet potatoes and 2 tablespoons oil until smooth.
  4. Add flour mixture to egg and milk mixture; blend until no clumps remain.
  5. In separate bowl, whip reserved egg whites until stiff peaks form. Fold egg whites gently into batter.
  6. Using pastry brush, oil waffle iron then add batter and cook until waffle removes easily. Repeat with remaining batter.
  7. To make berry compote: Wash raspberries, blackberries and blueberries. Drain but do not dry. In small saucepan over medium-low heat, warm berries. Add sugar and lemon zest or juice. Cook until berries have broken down and juice reaches low simmer. Serve warm over waffles and top with whipped cream.

Sweet Potato Casserole with Pecans and Toasted Marshmallows

Servings: 2

  • 1/4       cup chopped pecans
  • 1          pouch Honest Earth Mashed Sweet Potatoes
  • nonstick cooking spray
  • 1 1/2    cups miniature marshmallows
  1. Position oven rack in upper one-third of oven. Preheat oven to 350 F.
  2. In blender, blend pecans into sweet potatoes.
  3. Divide between two 1-cup ramekins sprayed with nonstick cooking spray. Sprinkle with marshmallows and bake about 15 minutes, or until marshmallows are toasted and browned.

Source: Honest Earth

Meal Ideas 19 February 2019

Savor the Season

(Family Features) Spice things up this season with some uniquely delicious recipe options that are perfect for most any meal occasion.

Serve Beet, Feta and Walnut Scones for brunch or as an accompaniment to soups or salads. Starting with Aunt Nellie’s Pickled Beets cuts time and adds flavor.

Quick Sausage and German Potato Salad Skillet is on the lunch or dinner table in 20 minutes thanks to pre-cooked sausages and a can of heat-and-eat READ German Potato Salad.

Sides are easy, too. A jar of Aunt Nellie’s Glazed Small Sliced Carrots is the main ingredient in this quick-to-assemble Spicy Carrot-Sweet Potato Casserole. If roasted vegetables are more your style, try Thyme-Scented Roasted Vegetables, accented with sweet, tangy pickled beets.

For more seasonal recipes, visit AuntNellies.com and READsalads.com.

Thyme-Scented Roasted Vegetables and Beets

Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained, halved
  • 1/2       pound baby carrots
  • 1          medium onion, cut through core into 1/2-inch wedges
  • 8          ounces shallots, peeled, halved if large
  • 1          tablespoon olive oil
  • 1          teaspoon dried thyme leaves
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1          clove garlic, minced
  1. Heat oven to 400°F.
  2. Line 15-by-10-inch jelly roll pan with aluminum foil. Add beets, carrots, onion and shallots. Drizzle with oil; sprinkle with thyme, salt and pepper; toss to coat.
  3. Roast, uncovered, 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 15 minutes, or until vegetables are tender and lightly browned.

Note: 1 tablespoon chopped fresh thyme may be substituted for dried thyme leaves.

Spicy Carrot-Sweet Potato Casserole

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes

  • 1          jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
  • 1/4       cup orange juice
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon ground ginger
  • 1/2       teaspoon grated orange peel
  • 1          cup cooked sweet potato pieces (about 2 inches each)
  • 1/4       cup coarsely chopped pecans
  1. Heat oven to 350°F. In large bowl, gently stir together carrots with jarred liquid, orange juice, cinnamon, ginger and orange peel.
  2. Spray 1 1/2- to 2-quart baking dish with nonstick cooking spray. Arrange sweet potatoes in dish. Pour carrot mixture over potatoes. Sprinkle with pecans.
  3. Bake 30 minutes, or until bubbling and heated through. Allow to stand 5-10 minutes before serving.

Note: 1/2 cup chopped apples can be added to carrot mixture.

Beet, Feta and Walnut Scones

Servings: 8
Prep time: 25 minutes
Cook time: 20 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 2          cups all-purpose flour
  • 1          tablespoon baking powder
  • 1/2       teaspoon salt
  • 1/2       teaspoon ground black pepper
  • 1/2       cup milk (2 percent or skim)
  • 1/3       cup olive oil
  • 1          egg, beaten
  • 1/4       cup thinly sliced green onion
  • 1          tablespoon chopped fresh rosemary
  • 1          small clove garlic, minced
  • 2/3       cup crumbled feta cheese (not fat-free)
  • 1/2       cup coarsely chopped toasted walnuts
  • 8          rosemary sprigs
  1. Heat oven to 400°F.
  2. Drain beets well. Chop coarsely; set aside on paper towels.
  3. In large bowl, whisk together flour, baking powder, salt and pepper.
  4. In small bowl, whisk together milk, oil and egg. Stir in onion, rosemary and garlic. Add milk mixture to flour mixture. Stir to combine. Gently stir in feta and walnuts, just until combined, then add beets and stir gently to combine.
  5. Turn out onto lightly floured surface. Knead dough three to four times to smooth. Pat into 9-inch round on ungreased baking sheet. Cut into 8 triangles; do not separate. Lightly press rosemary sprigs into each scone.
  6. Bake 20 minutes, or until light golden-brown. Cool on baking sheet; set on wire rack. Serve warm or at room temperature.

Quick Sausage and German Potato Salad Skillet

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes

  • 2          teaspoons olive or vegetable oil
  • 1          medium red or yellow onion, cut into 1/2-inch thick wedges
  • 1          cup chopped red bell pepper
  • 3/4       pound pre-cooked smoked chicken or turkey sausage links
  • 1          can (15 ounces) READ German Potato Salad
  • 1/4       teaspoon cracked black pepper
  • chopped parsley (optional)
  1. In large skillet, heat oil over medium heat. Add onion and bell pepper. Cook and stir 1 minute. Add sausages; continue cooking 5 minutes until browned and heated through, turning occasionally. Remove sausages from skillet.
  2. Add potato salad and black pepper to skillet. Stir to combine with onion mixture. Return sausages to skillet. Cook 2-3 minutes until heated through. Sprinkle with parsley, if desired.

Source: Seneca Foods

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