Wednesday, July 14, 2010

Silky Sweet Potato Puree

You may think this is only baby food, but everyone I served it to, baby thru adults, gobbled up their firsts and seconds with requests for more. Don't be shy about how many sweet potatoes you do--they shrink a bit. We also sprinkled brown sugar (maybe 1 tsp. each 1/3 cup helping) on top and I added cinnamon to the puree. I didn't have buttermilk on hand so just used our 2% milk, but after what Amy has said about buttermilk I need to make sure I have some on hand next time I try it!

3 pounds while sweet potatoes, pricked with a fork
1/2 tsp. salt and freshly ground pepper to taste
1/2 cup buttermilk
1/2 cup whole milk
3 Tbsp. butter

Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45-60 minutes, until tender. Peel when cool enough to handle. Puree with salt and pepper in a food processor (I used a blender). With motor running gradually add milks through feeder tube, then butter. Process until silken. Enjoy!

Tuesday, July 13, 2010

3-Grain Salad with White Beans, Tomatoes, and Parmesan

Makes: 4 servings
Prep time: 15 minutes
Cook time: 55 minutes
Ingredients
1/2 cup hulled barley*
3/4 teaspoon salt
1/2 cup farro**
1/4 cup bulgur
2 tablespoons red wine vinegar
2 tablespoons minced red onion
1 smashed garlic clove
1 cup drained, rinsed cannellini beans
1 pint grape tomatoes, quartered
1 cup torn fresh basil leaves
3 tablespoons olive oil
Black pepper
1/4 cup shaved Parmesan
Directions
1. Bring a large pot of water to a boil. Add the barley and 1/2 teaspoon of the salt; boil for 30 minutes. Add the farro; boil for an additional 20 to 25 minutes or until both grains are just tender. Drain.
2. Meanwhile, bring 6 tablespoons of water to a boil in a small saucepan; add the bulgur. Bring the liquid back to a boil, then cover the pot, turn off the heat, and let sit for 25 minutes, until the water is absorbed.
3. In a large bowl, toss together the vinegar, onion, garlic, and remaining salt.
4. Add the grains to the vinegar mixture while still warm; toss well. Remove the garlic and stir in the beans, tomatoes, basil, and olive oil; season with black pepper to taste. Fold in the Parmesan and serve.
 
Nutrition facts per serving: 365 calories, 14g protein, 53g carbohydrate, 13g fat (2.5g saturated), 12g fiber
* With its chewy, pastalike texture, barley is a great addition to soups and stews. It's loaded with satisfying protein and fiber.
** A hearty grain with plenty of protein, farro is used in soups and salads. It has a distinct nutty taste. (If you don't have farro, Quinoa or Brown Rice would be a fine substitute!)