Candied Sweet Potatoes

By: Brenda, Original recipe posted in Allrecipes.com (Source)



Original Recipe Yield 4 -6 servings

Ingredients

• 2 sweet potatoes
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup orange juice

Directions

1. Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender.
2. In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.

Nutritional Information

Amount Per Serving Calories: 215 | Total Fat: 9.3g | Cholesterol: 24mg

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Yummy Sweet Potato Casserole

By: TINA B Original recipe post in Allrecipes.com (Source)

Prep Time: 30 Min

Cook Time: 30 Min

Ready In: 1 Hr

Ingredients

• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Nutritional Information

Amount Per Serving Calories: 226 | Total Fat: 11.1g | Cholesterol: 54mg

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Sweet Potato Pie II

By: Cathy, Posted in Allrecipes.com (Source)

Prep Time: 20 Min

Cook Time: 40 Min

Ready In: 1 Hr

Original Recipe Yield 1 - 9 inch pie

Ingredients

• 2 cups mashed sweet potatoes
• 1/4 pound butter, softened
• 2 eggs, separated
• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup evaporated milk
• 1/4 cup white sugar
• 1 (9 inch) unbaked pie crust

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
3. Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
4. Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.

Nutritional Information

Amount Per Serving Calories: 449 | Total Fat: 21.6g | Cholesterol: 88mg

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Sausage, Potato and Swiss Chard Soup

By The Canadian Living Test Kitchen (Source)

If you like it hot, use hot Italian sausage. Spinach can substitute for the Swiss chard but heat just until wilted.

Ingredients

• 1 lb (454 g) Italian sausages
• 1 tbsp (15 mL) extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups (750 mL) cubed peeled potatoes
• 1/2 tsp (2 mL) dried Italian herb seasoning
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) hot pepper flakes
• 3 cups (750 mL) water
• 1 cup (250 mL) sodium-reduced chicken stock
• 2 cups (500 mL) packed coarsely chopped Swiss chard leaves
• 1/2 cup (125 mL) shaved Parmesan cheese

Preparation

Cut sausage into 1-inch (2.5 cm) pieces. In large saucepan, heat oil over medium-high heat; brown sausage. Transfer to bowl. Drain fat from pan.

Add onion, garlic, potatoes, Italian herb seasoning, pepper and hot pepper flakes to pan; fry over medium heat, stirring occasionally, until onion is softened, about 5 minutes.

Add water and stock; bring to boil. Return sausage to pan; reduce heat, cover and simmer until potatoes are almost tender, about 7 minutes.

Add Swiss chard; simmer, covered, until tender, about 5 minutes. Top with Parmesan cheese.

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Source : Canadian Living Magazine: November 2006

Swiss Chard Tart

By The Canadian Living Test Kitchen (Source)

Ingredients

• 1 bunch Swiss chard, (about 1 lb/500 g)
• 2 tbsp (30 mL) butter
• 1 bunch green onion, thinly sliced(about 1-1/2 cups/375 mL)
• 1/4 cup (60 mL) chopped fresh mint
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 4 eggs
• 3/4 cup (175 mL) mascarpone cheese
• 1/2 cup (125 mL) 10% cream
• 3 oz (85 g) feta cheese, crumbled (about 3/4 cup/175 mL)
• Pastry:
• 1-1/2 cups (375 mL) all-purpose flour
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) cold butter, cubed
• 1 egg yolk
• 1 tsp (5 mL) lemon juice or vinegar
• Ice water

Preparation

Pastry: In bowl, mix flour with salt. Using pastry blender or 2 knives, cut in butter until mixture is in fine crumbs with a few larger pieces. In liquid measure, beat egg yolk with lemon juice; mix in enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4-inch (2 cm) overhang; fold overhang under and flute edge. Prick shell all over. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil; bake until evenly golden, 10 minutes longer. Let cool on rack.

Cut off Swiss chard stems; discard or save for another use (see Braised Greens with Garlic). In pot of boiling salted water, cook leaves until tender, about 2 minutes. Drain and chill in cold water; drain again and squeeze dry. Chop leaves; set aside.

In skillet, melt butter over medium heat; fry green onions until softened, about 3 minutes. Stir in Swiss chard, mint, salt and pepper. Set aside.

In separate bowl, beat together eggs, mascarpone and cream until smooth; stir in Swiss chard mixture and half of the feta. Pour into pie shell; sprinkle with remaining feta.

Bake tart in centre of 375°F (190°C) oven until filling is set and golden, about 35 minutes. Let cool on rack for 10 minutes before cutting into wedges. (Make-ahead: Let tart stand for up to 4 hours. Or cover and refrigerate tart for up to 24 hours; let come to room temperature before serving.)

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Source : Canadian Living Magazine: November 2007

Swiss Chard Dolmas with Tomato Sauce

By The Canadian Living Test Kitchen (Source)

Ingredients

• 1/3 cup (75 mL) Puy or green lentils
• 2 tbsp (30 mL) extra-virgin olive oil
• 1 onion, finely diced
• 1 cup (250 mL) basmati rice
• 2 tbsp (30 mL) dried currants
• 2 tbsp (30 mL) chopped fresh dill
• 1/2 tsp (2 mL) dried mint
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 pinch cinnamon
• 1 pinch allspice
• 1/2 cup (125 mL) crumbled feta cheese
• 2 tbsp (30 mL) toasted pine nuts
• 1 egg, beaten
• 1 bunch Swiss chard
• Tomato Sauce:
• 2 tbsp (30 mL) extra-virgin olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/4 tsp (1 mL) allspice
• 1 pinch granulated sugar
• 1 pinch cayenne pepper
• 1 can (28 oz/796 mL) whole tomatoes

Preparation

Tomato Sauce: In saucepan, heat oil over medium-low heat; cook onion, stirring often, until golden, 20 minutes.

Add garlic, salt, pepper, allspice, sugar and cayenne; cook, stirring, for 3 minutes. Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Puree in blender until smooth.

In saucepan of boiling salted water, cook lentils until tender, about 20 minutes. Drain and set aside.

Meanwhile, in separate saucepan, heat oil over medium-high heat; cook onion until golden, 5 minutes. Add rice, currants, dill, mint, salt, pepper, cinnamon and allspice; cook, stirring often, for 3 minutes. Add 1-3/4 cups (425 mL) water; bring to boil. Reduce heat, cover and simmer until no liquid remains, about 12 minutes. Turn off heat; let stand, covered and on burner, for 10 minutes. Stir in lentils, feta cheese, pine nuts and egg.

Trim ends from Swiss chard stems; trim off whole stem if thick and tough. In large pot of boiling salted water, blanch leaves for 1 minute. Drain and spread on clean towel; pat dry. Reserve 8 of the largest leaves; chop remaining leaves. Spread chopped leaves in lightly greased 13- x 9-inch (3 L) glass baking dish.

For each roll, place 1/2 cup (125 mL) rice mixture about 2 inches (5 cm) from stem end of leaf; roll up leaf, folding in sides. Place in baking dish. (Make-ahead: Cover and refrigerate for up to 2 days.)

Pour sauce over rolls. Cover and bake in 400°F (200°C) oven until steaming and bubbling, 25 to 30 minutes.

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Source : Canadian Living Magazine: December 2008

Swiss Chard Double-Crust Pizza

By The Canadian Living Test Kitchen (Source)

Ingredients

• 3 tbsp (45 mL) olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 6 anchovy fillets, finely chopped
• 2 bunches Swiss chard, stems thinly sliced and leaves coarsely chopped
• 1/2 tsp (2 mL) salt
• 1 pinch hot pepper flakes
• 1 egg yolk
• Dough:
• 1 tsp (5 mL) granulated sugar
• 1-1/2 cups (375 mL) warm water
• 1 pkg (8 g) active dry yeast
• 1 tbsp (15 mL) olive oil
• 3-1/2 cups (875 mL) all-purpose flour
• 1/2 tsp (2 mL) salt

Preparation

Dough: In bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Stir in oil.

In large bowl, combine 3 cups (750 mL) of the flour and salt ; create well in centre. Pour yeast mixture into well; stir flour into liquid a bit at a time. Turn out onto lightly floured surface. Knead, adding remaining flour as needed, until smooth and elastic, about 8 minutes.

Place in greased bowl, turning to grease all over. Cover and let rise in warm place until doubled in bulk, about 2 hours. (Or refrigerate for 12 to 24 hours; let stand at room temperature for 1 hour before rolling.)

Meanwhile, in very large skillet or shallow Dutch oven, heat oil over medium-high heat; sauté onion, garlic and anchovies until onions are softened, about 2 minutes.

Add Swiss chard, salt and hot pepper flakes; cook until mixture is dry, 15 to 20 minutes; let cool.

Punch down dough; divide in half. On lightly floured surface, roll half to 16- x 11-inch (40 x 28 cm) rectangle. Place on lightly greased 15- x 10-inch (38 x 25 cm) rimmed baking sheet. Spread Swiss chard mixture over dough.

On lightly floured surface, roll out remaining dough to 15 x 10-inch (38 x 25 cm) rectangle and place over Swiss chard. Pinch edges together. Flute if desired.

Whisk egg yolk with 2 tsp (10 mL) water; brush over top.

Bake in 375°F (190°C) oven until bottom is golden brown, 45 to 55 minutes. Serve warm or at room temperature. Cut into pieces.

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Source : Canadian Living Magazine: February 2009