Guru Goddess

Here is an interesting twist on the popular Thankgiving favorite.

What You Need:

 

6 sweet potatoes

1/2 C brown sugar, packed

1/3 C cashews, coarsely chopped

1/2 t salt

1/4 t ginger

1 (15 oz) can sliced peaches, drained well

3 T butter

 

How to Make It:

 

Place the sweet potatoes into a Dutch oven pan.

Cover the potatoes with just enough water to top the potatoes.

Place the pan over high heat and bring to a brisk boil.

Reduce the heat to medium, cover the pan and allow the potatoes to cook 35 minutes or until fork tender.

Drain the potatoes and allow them to cool enough to handle.

Peel the potatoes and cut into large cubes.

Place the oven temperature on 350 degrees and allow to heat while finishing the potatoes.

Place half of the potatoes into a large ungreased baking dish.

In a small bowl combine the brown sugar and cashews.

Sprinkle in the salt and ginger and toss to combine well.

Layer half the peach slices over the potatoes in the pan.

Sprinkle half of the cashew mixture over the top.

Add the remaining potatoes, cover with the remaining peaches and sprinkle the remaining cashew mixture over the top.

Dot the butter over the very top.

Tightly cover the pan with aluminum foil and place in the oven.

Bake 30 minutes.

Uncover the pan and continue baking 10 minutes or until bubbly.

 

Serving Size:  10

 

The combination of peaches and cashews make these potatoes very tasty.  Use mandarin oranges and almonds or pineapple slices and pecans for a different taste. 

This is a great recipe for Thanksgiving, the autumn, or even Christmas. Enjoy!

What You Need:

 

1 (10 oz) pkg. plain couscous

1 C dried cranberries

3/4 C green onions, chopped

3/4 C sweet yellow pepper, chopped

3/4 C almonds, toasted

1/3 C lemon juice

1/4 C olive oil

1/2 t paprika

1/4 t salt

1/8 t pepper

 

How to Make It:

 

Prepare the couscous as directed on the package.

When the couscous is cooked, place it in a large salad bowl and use a fork to fluff.

Cover the bowl and refrigerate 30 minutes or until chilled completely through.

When chilled remove the couscous from the refrigerator and stir in the cranberries.

Add the onions, sweet pepper and almonds and toss to combine all the ingredients.

Place the lemon juice into a small mixing bowl.

Add the oil, paprika, salt and pepper.

Use a whisk to mix the ingredients together well.

Drizzle the dressing into the salad and toss to coat. 

Cover and refrigerate 1 hour before serving. 

 

Serving Size:  14

 

Couscous is a North African pasta and can be used in many different dishes.  This pasta can be found in most large supermarkets.  

A great hearty side dish.

What You Need:

 

5 lbs. potatoes

1/2 C + 1 1/2 T butter, divided

1/2 C flour

2 1/2 C chicken broth

2 1/2 C half and half

4 egg yolks

1/2 C fresh parsley, minced

1 1/2 t salt

1/2 t pepper

1/8 t cayenne pepper

1/2 C seasoned bread crumbs

 

How to Make It:

 

Place the unpeeled potatoes into a large kettle and cover with water.

Place the kettle over high heat and bring the water to a brisk boil.

Reduce the heat to medium, cover the kettle and cook the potatoes for 15 minutes or until they are just beginning to tender.

Drain the potatoes in a colander and rinse under cold water.

Allow the potatoes to cool enough to handle.

Remove the skins and cut the potatoes into slices.

In a saucepan over low heat melt the 1/2 C of butter.

Once the butter has melted stir in the flour until smooth.

Add the chicken broth and cream.

Adjust the heat to medium and allow the mixture to come to a brisk boil.

Stirring continuously boil the mixture for 2 minutes or until it begins to thicken.

Take the pan off the heat.

Place the egg yolks in a small bowl and beat slightly with a fork.

Pour 1 C of the hot sauce into the egg yolks and stir to combine.

Place the egg mixture into the pan with the remaining sauce.

Place the pan over medium heat and stirring continuously add in the parsley, salt, pepper and cayenne pepper.

Bring the mixture to a gentle boil and stirring continuously cook for 2 minutes.

Set the oven temperature to 375 degrees.

Spread 1 C of the sauce into the bottom of an ungreased 3 qt baking dish. 

Top the sauce in the baking dish with 1/3 of the potatoes.

Continue with 2 more layers of the sauce then potatoes.

Melt the remaining butter then toss with the bread crumbs.

Spread the bread crumbs evenly over the top of the casserole.

Bake 35 minutes or until bubbly.

 

Serving Size:  12

Let’s start with vegetable salads. What vegetables make the best types of salad? Just about any will work.

 

Tomatoes and cucumbers are some favorite vegetables and they are starting to become seasonal at this time of year.  Tomatoes comes in all shapes and colors in the summer months. Everyone knows about red tomatoes, but yellow and orange are also quite popular. From cherry tomatoes to large beefy tomatoes, there’s quite a variety to choose from.

 

Peppers are also a great veggie addition to your salads. Bell peppers can add color and taste to a summer salad. Green, red, yellow, purple and orange peppers not only look pretty, but they taste great too. Don’t forget the squash and zucchini.  These give your salad a little crunch and a lot of flavor.

 

What about fruit? Fruit is also in abundance during the summer months. Strawberries, raspberries, apples, peaches and pears along with fruits of the citrus family can be found very easily. 

 

Try a citrus salad. Mix oranges, lemons and limes together. Add some yogurt for a little sweetness and sprinkle on the nuts. Citrus fruits not your thing? Try strawberries, bananas and grapes. Mix in marshmallows and some whipped topping. Add a cherry or two and you have a fruit salad that will satisfy even the pickiest eater. 

 

Any number of fruits and vegetables can be tossed together to form a great summer salad. Use your imagination and concoct a different salad each day of the week. Using fresh ingredients and keeping them cool will allow you to experience the awesome taste of these salads, without sweating to death in the process.

 

With summer days come hot, humid weather and everyone trying to find a way to stay cool. Summer also means light meals that are cool and refreshing. One of the better ways to accomplish this is to have a salad. Not just any salad but a summer salad.

 

Summer salads made with fruits and vegetables are cool and refreshing. They aren’t heavy and can be quite nutritional. These salads are also easy to throw together, which is great on those days when running here and there can take its toll.

 

What works best in a summer salad? Lettuce of course tops the list. It’s cool and refreshing and even the crisp sound gives us a little relief. There are many other foods such as fresh fruits and vegetables that also work well in a summer salad.

 

Fruits and vegetables are plentiful in the summer months. Farmer’s markets, fruit and vegetable stands and even the grocery stores are filled with the wonderful smells and colors of these fresh little wonders.