Cranberry, Pecan, Goat Cheese, Sweet Potato Bites

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two minute sweet potato brownie
We are huge muffin fans!! But I guess I get it. They were a little dense but delicious and a perfect healthy breakfast! I made a few tweaks to each recipe, omitting the flour from one to make it gluten-free and adding […]. It's made from the ground fruit of sumac trees and shrubs and adds a wonderful sour note that I just love and is common in Middle Eastern food. In case you need to make them nut-free replace the almond flour with whole wheat pastry flour, a gluten-free flour blend, or a mix of brown rice or buckwheat flour and coconut flour.

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Sweet and Spicy Sweet Potato Fries

Lovely, will give this a try, when I make sweet potato fries they tend to be on the limp soggy side and cant work out why. I think making your own though is the purpose of this blog. But better to do it yourself. If they are cut unevenly it adds character to your meal. Im a HUGE fan of sweet potato fries! Im also a huge fan of anything sweet and spicy! Needless to say I will make these soon!

I would thaw them out a bit, but soaking them in water for an hour should help! Kelly, I love sweet potatoes and these look delicious! Now, if I can only convince my boys how amazing they are…. I was wondering, how do you cut the potatoes into fries? Sweet potatoes are SO good!! I think you may have just potentially changed my life! These fries look super yummy! Buttermilk is must-have ingredient for baking. It's slightly acidic, so helps break down the gluten from flour.

This makes pancakes fluffier, muffins more tender and cakes slightly 'tangy'. For a dieter, buttermilk does all this with just a few calories! For a frugal cook, it does all this for low cost. For a thrifty cook, it does all this and lasts for weeks. Cooks from other countries have access to old-fashioned, churned buttermilk, a thin, slightly acidic liquid left over after churning butter from full-cream milk.

The two are not interchangeable. An okay substitute for commercial cultured buttermilk is "soured milk" — just place a tablespoon of lemon juice or vinegar in a measuring cup, then add milk to measure one cup in total.

Wow, this stuff is good, I keep a bottle on hand nearly all the time for baking, for salad dressings, for terrific smoothies. Capers are actually the flower buds of bushes found in the Mediterranean and Asia. The buds are sun-dried and pickled in a salty brine. Some capers are tiny, others are as large as a small grape. Many recipes suggest rinsing capers before using, I don't find this necessary.

But for cooking, "baby" carrots have no flavor and in fact, are not even baby carrots. They are huge industrial-size carrots shaped into small carrot bullets. If you can manage the two or three minutes it takes to peel whole carrots, it's worth it. In fact, unless the skins are tough, I often skip peeling carrots entirely. Celeriac is pronounced [seh-LER-ay-ak] and is also called 'celery knob' and 'celery root'.

It has a rough, brown exterior and is quite ugly on the outside but has a pearly white dense flesh inside. While it is not easily found in American supermarkets, I find it in farmers markets during the late summer and early fall. Here's a photo of celeriac. Celery appears in one Kitchen Parade recipe after another, too common and too many to make a list useful, really. It is one of three vegetables in the 'holy trinity' of onion, celery and bell peppers.

It's a staple in salads, adding volume and crunch and wetness. But it is quite rare for celery to "star" in a dish but I have come to appreciate these special celery dishes, especially the celery salads during the winter.

Do look for celery stalks that have their leaves, they are fabulous. To keep celery fresh longer, keep it in the plastic bag but wrap the bag in foil. It will stay fresh for a month or more. During long car trips, I cut up celery sticks to munch on. Feta cheese is a particular favorite since it's strong-flavored but has fewer calories than other cheeses. Do try to purchase it in bricks, not crumbles, it's fresher and still more flavorful. Be sure to save bits of Parmesan rind, too.

Just toss them into a pot of soup to add richness and flavor. Small four-ounce cans of green chiles are wonderful! I usually buy "mild" green chiles, they add a fresh, warm fresh green-chile flavor to dishes.

Power up to the "hot" green chiles! Green chiles are a key flavor profile in the distinctive cuisine of New Mexico , usually from New Mexico's Hatch chiles. Hatch chiles are very seasonal at best and hard to find at worst, my solution is these tiny cans of green chiles.

Yes, I am smitten with green chiles! See also Salsa Verde. Chipotle [pronounced chee-POTE-lay] chiles are really just the familiar jalapeño chile, dried and smoked. Inside are 10 or 15 small peppers, each one packing some powerful heat, in an adobo [pronounced uh-DOH-BO] sauce made from ground chiles, herbs and vinegar. For a southwestern or Mexican dimension to stews or salads, remove the seeds of one pepper, mash it and use about half.

The contents, if transferred to a glass jar, will last for months in the fridge. Some times recipes call for the peppers themselves, some times just a smidgen of the adobo sauce, so it's good to keep the two things separate. But in recent years, I've taken to running the entire can through a mini food processor to make a chipotle chile adobo paste. This is good stuff, inexpensive, refrigerator-stable, with huge flavor.

And heat too, use just a tiny bit at a time! Cocoa powder is one of my favorite pantry ingredients because unlike chocolate chips and chocolate bars, there's no snacking on it during a hungry moment! When cocoa powder is called for in Kitchen Parade recipes, it is always the naturally unsweetened cocoa powder, never the sweet or Splenda-sweetened cocoa used for a commercial hot chocolate mix. I'm especially fond of the Hersheys Special Dark which is a "Dutch processed" cocoa powder with deep color and an intense chocolate flavor.

I generally keep both natural unsweetened cocoa powder and Dutch-processed unsweetened powder in the pantry because they are shelf stable and recipes often specify one or the other, due to different leavening requirements.

But one can be easily substituted for the other, just use these substitution guidelines:. To keep cilantro fresh, rinse it well, then stick the whole bunch, stems down, into a cup with about an inch of water and store in the refrigerator; if needed, freshen the water every couple of days.

COFFEE For years, I made special trips to buy coffee beans, then every morning took the time to faithfully grind the beans to make the "best" coffee. It's become harder to find in the last couple of years but it worth seeking out. I did too for a long while, then learned that the proper spelling and pronunciation is "espresso". I don't have an espresso maker but have great luck with instant espresso powder from Medaglia D'Oro.

TEA Red Rose all the way, baby! This is the traditional Canadian tea and in honor of my Canadian mother, this is the only tea my family drinks. Unfortunately it is not the "real" Red Rose which can only be found in Canada. The differences between cornmeal, grits, polenta and even masa can be confusing.

The one thing that's certain, each one starts with corn. After that, differences emerge depending on how the corn is treated and how finely it's ground. This conversation at ChowHound is illuminating if not definitive. Commercial producers of these products, especially the 'quick' or 'instant' versions, blur the differences. To experience what's special with each one, purchase them directly from the mills, I've had great luck with Anson Mills , War Eagle Mill , also with the Bob's Red Mill products available in good grocery stores.

CORNMEAL is field corn that's been dried and ground and thus qualifies as a 'vegetable' especially if the more healthful full-kernel stone-ground cornmeal is used, either in a coarse or a fine grind. That said, some recipes really need the finer texture of a degerminated yellow cornmeal so I keep both on hand. GRITS are a southern specialty and are usually the most coarsely ground. Polenta is usually the most finely ground cornmeal. All whole-corn stone-ground products should be kept in the freezer so that they don't go rancid.

If you really love corn bread, you'll not want to miss the cookbook called The Cornbread Gospels. I keep a collection of my own favorite cornbread recipes.

Pronounced [koos-koos], couscous is made from semolina flour a wheat flour which makes it a culinary cousin to other semolina-based products such as macaroni, spaghetti and other pastas. For pasta, semolina is mixed with egg and water.

For couscous, semolina is mixed with just enough water to form tiny grain-shaped bits. Couscous is not a grain, although often treated like one. Yes, I have a "thing" for fresh cranberries! I just love their brilliant color, their sour burst of juice. Better yet, for calorie watchers? Fresh cranberries are the better choice. Fresh cranberries are big, because they haven't been dried, so especially when they're chopped, they go further, more berry for the buck, so to speak.

And fresh cranberries are unsweetened; did you know that dried cranberries aka "craisins" are nearly always heavily sweetened? Three kinds of cream cheese are easily found. The best-known is full-fat cream cheese, calories per ounce Weight Watchers 2 points. My favorite — there's no telling the difference — is the reduced-fat cream cheese often called 'Neufchatel', 70 calories per ounce Weight Watchers 1 point.

Avoid using non-fat cream cheese, despite its 30 calories per ounce Weight Watchers 0 points , as it is gummy and watery. Dried beans are inexpensive but require time and a little know-how to soak and then cook. Canned beans are relatively expensive compared to dried beans and convenient albeit, even to my salt-loving taste, oh-so-salty. Do know, you can wash awash much of the salt in canned beans by rinsing them before using them. For different reasons, both are staples in my kitchen.

Different kinds of beans and peas have different textures, that's why I go to considerable effort to specify which of my recipes call for specific beans. For example, kidney beans are quite fibrous and hold up well in chilis and long-cooking soups. In contrast, white beans can be quite creamy and so are the usual choice when making appetizers and spreads. And of course, chickpeas are the favorite choice for that kitchen staple we call hummus.

In fact, do you know that the word "hummus" means "chickpea"? Dried currants and raisins are interchangeable. That said, I prefer currants because they are smaller and thus a smaller quantity distributes more easily and slightly less sweet. Curry paste is one of my very favorite pantry ingredients. It comes as 'green curry paste' and 'red curry paste'. I've not yet tried the red because even though a jar of curry paste is small, it's used a smidgin at a time. It keeps-keeps-keeps and is one of the best small investments a cook can make.

Here are a few recipes that also use Thai curry paste:. Farro is a natural grain that once cooked, is nutty in flavor and slightly chewy in texture. It is also called 'emmer wheat' and is much-appreciated in Italian cuisine. I use the 'pearled' or 'semi-pearled' farro where some of the husk is removed so it cooks more quickly.

Farro can be hard to find in a store but can be purchased on Amazon. Always fluff flour before measuring it. You see, when flour sits, it settles. As you stir the flour for just a few seconds, you'll add air and actually feel it lighten. The result is that all your baked goods will turn out noticeably lighter -- pancakes, muffins, cakes and cookies. I keep a spoon right in the flour canister, so I never forget and rarely, rarely get out the flour sifter, which performs much the same function.

It's a miracle tip! Try it yourself, then pass it on to a friend! Or maybe not, but at least in my experience growing up, there were two kinds of flour, "all purpose" and "bread". As I make the switch from bleached flour to unbleached flour, my baked goods just don't taste the same, they're drier and tougher and the baker, well, she's plenty frustrated. I haven't yet figured out how to make the transition more easily. So I'm beginning to record what flours I'm using and for best results, will recommend use of the same flour.

Here's a photo of the brand of chopped garlic I use. Goat cheese has a lovely piquancy. It can be expensive so for every day, I use big logs of less-expensive goat cheese from Sam's Club or Trader Joe's -- or for a quick substitute, use cream cheese.

I love to keep graham cracker crumbs on hand, one of the very few convenience foods that I rely on. The less obvious reason? If a box of graham crackers were on hand, it would tempt and tantalize me. Some night, I'd have a snack attack and eat a whole package. This skillet sweet potato hash with sausage and eggs is a filling, savory, healthy meal for any time of day. Sometimes it feels so good to go back to the classics. Meaning that I ate it multiple times per day, sometimes. Sort of ridiculous, right?

When doing the Whole30, I always bought tons of U. Wellness Meats pork breakfast sausage , and when I ran out, I made my own — try it if you need an easy sugar free option! I used to eat my sweet potatoes and sausage with crispy kale — which I still do about once per week, but for this recipe, I wanted to mainly focus on the sweet potatoes and sausage, with the other components being supportive in the background.

Peppers and onions complemented the sweet potato hash perfectly and also go so well with the eggs cooked right into the hash. You can either use your oven to bake the eggs right in, or on the stovetop by covering the pan and lowering the heat.

However, if you keep the heat just right, either method will work for your eggs. You can pair with greens if you want I love this over fresh spinach or simply eat it alone, right out of the skillet. For that perfect touch, I highly recommend some thinly sliced green onions, or chopped chives, to garnish the hash before serving. Are you ready for the ultimate paleo comfort food? Plantain Apple and Bacon Breakfast Hash. Roasted Carrot Bacon Kale Hash.

Roasted Butternut Apple and Bacon Hash. This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma! More than a little into running and paleo recipes yoga now too! I do a little too much of everything except cleaning , and I enjoy laughing at myself.

As long as I'm the one making the jokes, that is. So bring me your angst, your appetite and your frying pan and climb aboard! I love sausages in any breakfast casserole, they add a special taste to anything. That is hysterical about your sausage insecurities! I have to admit I felt the same way… weird, right?! And this looks SO so so good, I will absolutely have to make it!

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