HEART HEALTHY COOKING CLASS - Savor
the Flavor of Fall
Sweet Potatoes with
Apples
3 - 3 1/2 pounds sweet
potatoes
2 tart apples, peeled, cored and cut into 1/4-inch rings
1/2 cup orange juice
1/4 cup packed brown sugar
1/4 teaspoon ground ginger
1/4 butter or margarine
In a large saucepan,
cover sweet potatoes with water; bring to a boil. Reduce heat;
cover and simmer for 30 minutes or until just tender. Drain
and cool slightly. Peel and cut into 1/2 inch slices. Alternate
layers of potatoes and apples in a greased 13" x 9" baking dish.
Pour orange juice over. Mix brown sugar, ginger and cinnamon;
sprinkle over potatoes and apples. Dot with butter. Bake, uncovered,
at 350º for 35-45 minutes or until apples have reached desired
doneness. Yield: 8 servings.
Golden Summer
Soup with Salsa
Soup:
1 medium onion
1 yellow bell pepper, seeded and sliced
1 tablespoon oil
4 cups canned vegetable broth
3 cups diced summer squash
1 large russet potato, peeled and diced
1 cup corn kernels
Salt & pepper to taste
Salsa:
1 medium tomato, seeded and diced
2 green onions, chopped
1 tablespoon cilantro, chopped
1 teaspoon lime juice
- In a large pot over medium heat, saute onion and pepper in
oil until wilted, about 3 minutes. Add stock, squash, potato,
and corn. Bring to a boil, reduce heat to low and simmer, partially
covered, until vegetables are tender, about 30 minutes.
- Mash 1/2 of the soup with potato masher. Return to pot and
salt and pepper to taste. Serve soup with a spoonful of salsa
on top. To make salsa: Mix together all ingredients.
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