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Secret Recipe Club September: Twice Baked Sweet Potatoes

15 Sep

Wow where did the time go! Seems like just yesterday I was at the beach, but now I’m bundled up under 2 blankets!!  Fall weather makes me excited for cozy nights and warm food so I was very excited to come across Garden Stuffed Potatoes on OurEatingHabits.com.  I love how Secret Recipe Club brings us all together :D

Twice Baked Sweet Potatoes

Serves 2-4

 

2 large sweet potatoes, washed, dried and poked with a fork slightly to make a few air holes

1 Tbsp coconut oil, plus more for oiling the potato skins

2 tsp brown sugar, plus more for topping

1/2 tsp ground cinnamon, or more to taste

 

Directions:

 

Bake the sweet potatoes on a baking sheet for about 45 minutes to an hour in a 425 degree Fahrenheit oven, or until cooked through.  Remove from the oven and let cool slightly until you are able to handle them without burning yourself.  Slice the potatoes down the center, lengthwise, and scoop out the sweet potato flesh while being careful not to tear the potato skin.  Place the flesh in to a medium mixing bowl and add the remaining ingredients; mash with a fork until combined yet still textured.

 

Lightly rub the potato skins with coconut oil then place on the baking sheet ready to be filled.  Divide the filling evenly between the skins and bake for about 15 minutes, or until golden brown on top.  Enjoy!

 

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Secret Recipe Club August: Grilled Cheese and Spinach

18 Aug

This month for Secret Recipe Club I was assigned Flavor Mosaic, a wonderful blog by Michelle, a self-proclaimed “occasional cooker.”   Well, Michelle, you seem to be more than just an “occasional cooker” since you’ve got me over here drooling :P

I decided to make Michelle’s Habanero Sauce Grilled Cheese Sandwich!

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Grilled Cheese and Spinach with Hot Sauce

Serves 1

 

2 slices whole grain bread

1/2 cup non-dairy cheese, divided (I used Daiya mozzarella shreds)

handful fresh baby spinach

Hot sauce, to taste (I used Universal Heat from Lola’s Local Food Lab in Wellfleet, MA)

Non-dairy butter, as needed

1-2 tsp. olive oil

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Directions:

 

In a medium skillet, heat the olive oil over medium-low heat.  Spread non-dairy butter on one side of each piece of bread.  Place the first piece of bread on to the heated and oiled skillet, butter side down; let cook a a minute until hot.

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Sprinkle half the cheese on the bread, top with hot sauce, spinach and lastly the remaining cheese.  Place the second slice of bread over top, keeping the butter side facing out.

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Flip the sandwich very carefully.  Press down gently and let cook a few minutes more until both sides are slightly crisp and golden brown and the cheese is melted.   Slice and enjoy!

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Secret Recipe Club July: Fried Pickles

20 Jul

This summer is flying by!  It’s already Secret Recipe Club time for July :O  I was assigned Melissa’s blog site Melissa’s Cuisine!  So many recipes I really wanted to try (Texas Cavier YUM… Strawberry Mango Salsa with Cinnamon Sugar Tortilla Chips NEED… and of course some non-vegan recipes that I must try soon: a sweet Gingerbread Spread and Homemade Cheez-It Crackers!)  Thanks for your amazing hard work in the kitchen Melissa :)

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Pan Fried Pickles

Yields enough batter for about 30 pickle slices (5-6 small, whole pickles)

 

1 flax egg (1 tablespoon flaxmeal mixed with 3 tablespoons water)

4 Tbsp. all-purpose flour

1 tsp. soy sauce

1/2 tsp. all-purpose seasoning

1/2-1 tsp. dried dill

1/4 – 1/2 tsp sea salt

Fresh ground black pepper

4 Tbsp. crushed cracker crumbs (or bread crumbs; about 10 medium crackers)

30 pickle slices, more or less

Enough oil to fill a shallow frying pan by about 1 1/2 inches

 

Directions:

 

Heat your oil in the frying pan over medium heat.

In a wide, shallow bowl combine the flax egg, flour, soy sauce, all-purpose seasoning, dried dill, sea salt and fresh ground black pepper until a paste forms.  Spread the cracker crumbs out on a plate, or another wide, shallow bowl.

Submerge 5-6 of the pickle slices in to the “egg” mixture then dredge with cracker crumbs.  Gently and carefully place the pickle slices into the hot oil.  After a second, gently move the slices with a fork to make sure the crust is not stuck to the bottom of the pan.  Fry for about a minute, then flip and cook a minute more, or until golden brown.  Transfer to a paper towel lined plate to cool slightly.

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Enjoy the fried pickles on their own or alongside a nice dipping sauce.  I made a quick sriracha mayo and it was amazing :D

 
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