SWEET POTATO MAC AND CHEEZE MY WAY

When I was at the grocery store a few weeks ago I noticed that four cooking magazines showcased Mac and Cheese on their cover, each picture more rich and gooey than the other.  Do the magazine editors sit down and agree on the same thing and try to outdo each other or does everyone crave Mac and Cheese when it gets colder?

My answer is Mac and Cheese is good any time of the year!  This version is easy to make and easy on the waistline. 

INGREDIENTS:

1 pound whole grain pasta

1 large sweet potato

2 cloves garlic minced

1 large leek cleaned and chopped (a medium onion will work fine too)

2 medium sized tomatoes chopped or

   1 can chopped tomatoes with some of the juices drained

1 can coconut milk

½ cup nutritional yeast

2 teaspoons toasted cumin, ground

1 teaspoon Northwoods Fire (a spicy mixture by Penzeys Spices of salt, chipotle pepper, Hungarian paprika, garlic, rosemary, thyme, black pepper and cayenne ) optional

Red pepper flakes to taste

A squeeze of lemon, lime or vinegar to taste

Salt and pepper to taste

Start the pasta water and cook pasta according manufacturer’s directions.

Meanwhile steam the peeled and chopped sweet potato in a medium sized saucepan with an inch or two of water until tender - about 10 minutes. 

At the same time in a large frying pan sauté the garlic and leeks in the olive oil on medium heat for about 5 minutes or until soft and glossy.  Add the chopped tomatoes and spices and heat through a few more minutes. 

While the leek mixture is simmering, add the sweet potatoes, coconut milk and nutritional yeast to a blender.  Be careful since the potatoes are hot.  Blend until smooth and then add to the simmering vegetables.  Adjust seasoning to taste.  I added about a tablespoon of vinegar and red pepper flakes. 

(White wine could be added to the leeks during the initial sautéing.  If I had thought about it earlier I would have done that.  This recipe is very flexible to your taste.  You can make it sweeter or spicier.   A squeeze of lemon or lime at the end would be good too.)

CHOCOLATE APRICOT TRUFFLES

Madison and I decided to celebrate Valentine’s Day by making truffles.   The apricots and almonds give the filling an amazing flavor.  Even though the original recipe calls for honey, you could substitute agave nectar or maple syrup and achieve the same results.  This recipe came together in no time and the combination of apricots and dark chocolate just make these truffles zing!

(This recipe was found in the USA Weekend insert of the Sunday paper by Ellie Krieger, registered dietitian and cookbook author Comfort Food Fix: Feel Good Favorites Made Healthy.)

Ingredients:

½ cup whole, natural unsalted almonds

1 ½ cups dried apricots

1 tablespoon honey (you could substitute agave nectar or maple syrup)

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1/8 teaspoon salt

5 ounces dark chocolate chopped

 (60-70% cocoa solids)

Place the almonds in a dry skillet over a medium high heat, stirring frequently.  After about 5 minutes the almonds will become fragrant and toasty.  Set aside to cool.

Put almonds into a food processor and pulse a few times until the nuts are coarsely chopped.  Add the apricots, honey, cinnamon, ginger and salt to the processor; process until the ingredients are finely chopped and begin to stick together.

Roll the mixture with your hands into teaspoon-sized balls and set them on a baking sheet lined with waxed paper or a silpat.

Use a small bowl or double boiler over a saucepan of barely simmering water.  Melt the chocolate in the bowl and roll the apricot balls into the melted chocolate.  Place the truffles on a silpat or waxed paper and cool in a refrigerator for about 15 minutes until set.

Makes about 30 truffles

CHEEZY CORNY CHOWDER

While a lot of my Connecticut friends were suffering in the cold and dark, I was without my phone and Internet in Florida.  I'm not complaining, mind you, just dealing with the lack of all that the 21st Century has to offer.  Now that I am back online the good news is so are our northern friends.  I am so sad that they had to live through a week of no power.  Here is a soup that  may not turn your power on in your house, but may provide super-power for your energy level.

If you don't have fresh corn like we do in southern Florida, frozen corn will work just fine.  Please see my notes on nutritional yeast.  It is a life saver in the kitchen when you need a little something that will add a protein punch and it tastes good too.

1 tablespoon olive oil
1 1/2 sweet onions chopped fine
4 ears corn cut from cob (approx. 2 cups)
1 - 15 ounce can diced tomatoes
1 - 13.5 ounce can coconut milk (light or regular)
2 cups water
4-6 small potatoes cut into bite size
1/2 cup nutritional yeast *
1 teaspoon  vindaloo spice *
1 teaspoon toasted cumin *
1 teaspoon  balsamic vinegar
salt and pepper to taste

Sauté onions with the olive oil  until translucent - add corn and continue cooking for about 10 minutes.  Add water, coconut milk, and tomatoes with their juice.  Add potatoes, nutritional yeast and spices. Cook for about 20-30 minutes until potatoes are cooked through.  Use an immersion blender to cream half of the soup.

Season with salt, pepper and balsamic vinegar to taste.

*nutritional yeast is not a baking yeast.  It is a yeast product that sprinkles like Parmesan cheese and has a slight nutty cheesy flavor.  It is full of protein, fiber and minerals and it is what give this soup a thick cheesy flavor.

 * Vindaloo spice is a mixture or ground coriander, garlic cumin, ginger, cinnamon, brown mustard, red pepper, jalapeño, cardamom, turmeric, black pepper and clove.  My jar is from Penzey's Spices.  Substitute with your favorite mixture if you would like.

* Please see a previous post on toasted cumin.  It is one of my favorite to make fresh from cumin seeds.  Purchased  ground cumin is fine.  I like the complexity in taste that the toasted cumin provides.