Sweet Potato Fritters
Yum – I love sweet potatoes – and well who doesn’t love anything fried. The smoky pinto beans give these an excellent, unique flavor – enjoy…Be sure to check out our reader’s giveaway….
- 1 large sweet potato (about 1 pound)
- 3 tablespoons canola oil, divided
- 1 medium onion, chopped
- 2 large poblano peppers or 2 small green bell peppers, chopped
- 1 15-ounce can of pinto beans, rinsed
- 1 1/4 teaspoon smoked paprika, divided
- 3/4 teaspoon salt, divided
- 3/4 cup fine yellow cornmeal
- 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1 large egg, lightly beaten
- 1/4 cup water
- 4 lime wedges for garnish
Preheat your oven to 425°F. Spray cooking spray on a baking sheet to lightly coat it.
Prick the sweet potato in several places with a fork. Place the sweet potato in the microwave and cook on high until just cooked through, about 7 to 10 minutes. (If you prefer not to use a microwave, you can place the sweet potato in a baking dish and bake it at 425ºF until tender all the way to the center, about 1 hour.) Set the cooked sweet potato aside to cool.
Place 1 tablespoon of oil in a large saucepan and heat it over medium heat. Add the onion and peppers to the pan and cook them, stirring occasionally, until softened, which is 4 to 6 minutes. Set aside 1/2 cup of the mixture. To the remaining, add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook the beans, stirring occasionally, until they are heated through, about 2 minutes. Cover and set them aside.
Whisk together the cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash it in a large bowl with a fork. Stir in the reserved onion-pepper mixture, the egg and water. Add the cornmeal mixture and stir until it is just combined.
Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Cook the 4 fritters until golden brown, about 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.
Bake the fritters until they are puffed and firm to the touch, about 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.
Get Ready for Winter
Cold weather is right around the corner and that means it’s time to get ready for some serious nesting. And with the holidays on the horizon, you’re sure to be entertaining. Is your pantry ready? After we all know spring cleaning is important, but let’s hear it for some fall cleaning! Now is the time to make sure your pantry is ready for cold weather, comfort food, and easy meals when you don’t want to step outside. The following tips and ideas will help you get your pantry ready for the winter.
Start with a List
Without opening your pantry doors, grab a pen and paper and sit down at the kitchen table. Make a list of the common ingredients you need for winter recipes. Remember to include things like dried beans for soups and stews, canned vegetables, and baking supplies. Also remember to consider your spice rack. What spices do you use often?
Take an Inventory
Once you have your list, open your pantry and take a look at what you have. Note anything that’s not on your list. Also put an asterisk next to items that you can stock up on safely. For example, if you bake a lot then you might want to buy a 25-pound bag of flour rather than a 5-pound bag of flour. If you use beans in many of your recipes then buy dried beans in bulk rather than canned beans. You’ll save money when you buy in bulk.
Do You Can?
Canned fruits and vegetables are an excellent way to enjoy seasonal produce year around. If you do can or are interested in trying it, then stock up on canning supplies and produce. Beans, cucumbers, and beets all can well.
Make Jams and Preserves
Along the same lines, you can stock up on seasonal fruits right now and make jams and jellies that last throughout the winter. Stone fruit, berries, and even apples and pears make great jams, jellies, and butters.
Clip Coupons and Keep Your Eyes Open for Sales
You still have time before the first frost and before the leaves begin to fall from the trees. Start looking for sales and coupons. You can stock up on pantry supplies without spending a fortune in the process.
Buy In Bulk
In addition to buying when items are on sale, consider visiting a bulk food store. You can stock your pantry with items from your bulk food store. Spics, baking items, pasta, cereal and even dog food and dog treats can be purchased at a bulk food store. It’s a great place to visit before the weather turns cold.
Delicious Pickled Tomatoes with Jalapenos
- 1cup rice vinegar
- 1/4 cup light brown sugar
- 1 teaspoon salt
- 1 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 1/2 teaspoons finely grated fresh ginger
- 1 teaspoon mustard seeds
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 pinch of cayenne pepper
- 6 tomatoes, each cut into 6 wedges (1 1/2 pounds)
- 4 scallions, white and tender green parts only, thinly sliced
- 2 jalapenos, thinly sliced into rings and seeded
Add the vinegar, brown sugar and salt to a medium sauce pan and bring the mixture to a boil, stirring it as it boils. Remove the mixture from the heat and set it aside.
Heat the oil in a medium skillet. Add the garlic, ginger, mustard seeds, pepper, turmeric, cumin and cayenne pepper. Stir the ingredients to incorporate and then cook, uncovered, over low heat for about two minutes. Carefully pour the hot oil mixture into the vinegar mixture and stir.
Combine the tomatoes, scallions and jalapeno peppers to a large, heatproof bowl. Carefully pour the hot pickling liquid over the tomatoes and stir. Let the tomatoes stand at room temperature for four hours. You can also refrigerate the tomatoes for eight hours. Serve after they have cooled.
Harvest Pear Crisp
The harvest season is wrapping up but you can always find pears in the store and this is a lighter, elegant change from the traditional apple pie.
- 6 cups of Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
- 1 tablespoon of fresh lemon juice
- 1/3 cup of granulated sugar
- 1 tablespoon of cornstarch
- 1 1/2 teaspoons of ground cinnamon, divided
- 1/3 cup of all-purpose flour
- 1/2 cup of packed brown sugar
- 1/2 teaspoon of salt
- 3 tablespoons of chilled butter, cut into small pieces
- 1/3 cup of regular oats
- 1/4 cup of coarsely chopped walnuts
Preheat your oven to 375.
In a 2-quart baking dish, combine the pears and lemon juice; toss gently to coat. Combine the granulated sugar, cornstarch, and 1 teaspoon of cinnamon in a small bowl; stir with a whisk. Add the cornstarch mixture to the pear mixture; toss well to coat.
Lightly spoon the flour into a dry measuring cup; level it with a knife. Place the flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor. Pulse it two times or until combined. Add the chilled butter and pulse the food processor six times or until mixture resembles coarse meal. Add the oats and walnuts; pulse two times more. Sprinkle the flour mixture evenly over the pear mixture.
Bake the crisp at 375° for 40 minutes or until the pears are tender and the topping is golden brown. Remove the crisp from the oven and allow it to cool for 20 minutes on a wire rack; serve while it is still warm or it is at room temperature.
Hi there, it’s Caitlyn Montgomery. Joan asked me to write a bit about myself, since she asked me to help her out with the Queensbay Gazette. It’s very nice of her to ask, because there was a time when we didn’t really see eye to eye. I wasn’t always the cool, calm and presentable professional you see today.
Ha – I had my wild side and I think half the town of Queensbay was expecting me to come to a bad end. I proved them wrong, not because I felt I had to get even, it’s just that somewhere along the way I got over my anger – or most of it.
And I found a way to channel my energy. The first was cards – the playing kind. My grandfather Lucas taught me how to play poker. At first it was for pretzels and peanuts, then it was for real money.
Soon I was playing against his friends. Wasn’t long before they stopped wanting to play me. But no matter. I took my money and parlayed into a small investment with Mikey DiGiovanni….he needed a car to start delivering pizzas, and I needed a way to make money. It worked perfectly, and well before I knew it, things kept growing.
It’s not that I have a Midas touch – or that all I care about is money – it’s just that I seem to have a knack for making it. Anyway, I’ve decided to embrace it. Most of the time you’ll find me working or playing. It all seems to bleed into one. I work in finance and I’m always looking for the next investment or the next client I can help.
I grew up in Queensbay – my family’s been here since almost the beginning. One of my great-great grandfather’s was a ship captain and merchant he built his house up high on a bluff overlooking Queensbay Harbor, where he could keep watch over the water and his fortune.
The house is still there, strong and proud, standing strong through storms, happiness and sadness. It’s changed over time of course, but still it endures. That’s how I like to think about it.
I have a weak spot for chocolate, designer shoes and a killer dress. And spreadsheets. But you probably want to know why I’m back in Queensbay – after all I left for college, vowing never to come back.
Since what happened in London, I felt I needed to come home more than ever. And even though I left Queensbay a long time ago, it never stopped being that to me – Home – the place where all is forgiven, maybe where you can start over. Plus there are things I need to know about that night my grandfather died. For a long time I told myself it didn’t matter, but now I’m determined to find the truth. I just hope my old boyfriend Noah Randall doesn’t decide to make an appearance. Things did not end well for us.
Read more of Caitlyn’s story here: http://www.amazon.com/Rough-Harbor-A-Queensbay-Novel-ebook/dp/B009HIP4RA/r
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