Monday, August 31, 2009

Pasta Primavera

1/2 pound Basque Chorizo (or other flavorful sausage)
1 large onion, chopped
1 bell pepper, chopped
2 carrots, diced
3 stalks celery, sliced
3 cloves garlic, minced
2 cups zucchini, chopped

4-6 cups fresh tomatoes, chopped (I used 3 small Early Girls, 1 lg. Mortgage Lifter, 8 Juliettes (large variety of grape tomato), and 10 yellow cherry tomatoes. Variety improves the sauce.

Italian Seasoning
lemon juice (just a splash)
Pasta of your choice

Saute the chorizo with onions, celery, garlic, pepper, and carrots (until translucent). Add zucchini and tomatoes and season to taste. Simmer for about half an hour. Prepare pasta according to package directions. We use about a pound of dry pasta- either spaghetti or bowtie. Add the cooked pasta to the vegetables. We serve this dish with cheese sprinkled over the individual servings. Add a salad and some fresh bread and this makes a lovely summer dinner!

Monday, May 11, 2009

Crock pot Sweet Potatoes with the leftovers in Sweet Potato Waffles

These were so good!  I had made this crockpot sweet potato recipe yesterday to have with our grilled chicken, and then tonight I made the waffles with some of the leftovers that I mashed.

Orange Spiced Sweet Potatoes

2 pounds sweet potatoes, peeled and diced

1/2 cup packed brown sugar

1/2 cup butter cut into small pieces

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon grated orange peel

Juice of 1 medium orange

1/4 teaspoon salt

1 teaspoon vanilla

chopped pecans (optional)

Place all ingredients on the crockpot (except pecans), and stir.  Cover and cook on LOW 4 hours or HIGH 2 hours.  Sprinkle with pecans before serving if desired.

Sweet Potato Waffles

Dry ingredients

  • 1 1/2 cup flour
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon

Wet ingredients

  • 1 cup milk
  • 1/2 cup sour cream
  • 1/2 cup mashed baked sweet potatoes
  • 4 Tbsp unsalted butter, melted
  • 3 large eggs, at room temperature


  • 1/3 cup finely chopped pecans


  1. Pre-heat your waffle iron. Depending on the type of iron you have, you may need to lightly oil it. Use your experience with your own equipment in deciding.
  2. Combine all of the dry ingredients in a large bowl and whisk them until well combined.
  3. Separate the egg yolks from the whites, reserving both.
  4. In a medium bowl, combine the milk, sour cream, mashed sweet potato, melted butter, and egg yolks. Whisk until well combined.
  5. In a small bowl, beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside.
  6. Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth.
  7. Fold in the beaten egg whites. If you are adding the pecans, you should fold them in now.
  8. The batter is now ready for your waffle iron. The amount of batter and cooking time will vary according to the size and temperature setting of your waffle iron.


  • Sweet potatoes should be baked for 1 hour at 400 degrees. I do this a day in advance.