Festive Dishes #07 to 09

Festive-dishes Sweet Potato Casserole

Makes 12 servings

Prep: 30 minutes
Cook: 30 minutes

Shopping List:
Bottom

  • 1.6 kg or 12 cups sweet potato, cubed
  • 300 gr or 1½ cups white sugar
  • 6 eggs, beaten
  • 9 gr or 1½ teaspoons salt
  • 170 gr or ¾ cup butter, softened
  • 355 ml or 1½ cups milk
  • 8 ml or 1½ teaspoons vanilla extract

Topping

  • 110 gr or ½ cup packed brown sugar
  • 40 gr or ⅓ cup all-purpose flour
  • 45 gr or 3 tablespoons butter, softened
  • 55 gr or ½ cup chopped pecans

sweet-potatoTO MAKE:

  1. Preheat oven to 165° C or 325 degrees F.
  2. Put sweet potatoes in a medium saucepan with water to cover.
  3. Cook over medium high heat until tender.
  4. Drain and mash.
  5. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract.
  6. Mix until smooth.
  7. Transfer to a 23 x 33 cm or 9 x 13 inch baking dish.
  8. In medium bowl, mix the brown sugar and flour.
  9. Cut in the butter until the mixture is coarse.
  10. Stir in the pecans.
  11. Sprinkle the mixture over the sweet potato mixture.
  12. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Cook’s Note 1: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Cook’s Note 2: Do not substitute other nuts for pecans, it’s just not the same.

ENJOY !

Amount Per Serving
Calories: 226
Total Fat: 11.1g
Cholesterol: 50mg
Sodium: 187mg
Total Carbohydrates: 30.1g
Dietary Fiber: 1.9g
Protein: 2.9g

PDF of this recipe: 20151217-Festive-Dishes-07-Sweet-Potato-Casserole

Festive-dishes Broccoli with Garlic Butter and Cashews

Makes 6 servings

Prep: 10 minutes
Cook: 10 minutes

Shopping List:

  • 680 gr or 1½ pounds fresh broccoli, cut into bite size pieces
  • 75 gr or ⅓ cup butter
  • 15 gr or 1 tablespoon brown sugar
  • 45 ml or 3 tablespoons soy sauce
  • 10 ml or 2 teaspoons white vinegar
  • ½ gr or ¼ teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 45 gr or ⅓ cup chopped salted cashews

cashew-noten-largeTO MAKE:

  1. Place the broccoli into a large pot with about 2½ cm or 1 inch of water in the bottom.
  2. Bring to a boil, and cook for 7 minutes, or until tender but still crisp.
  3. Drain, and arrange broccoli on a serving platter.
  4. While the broccoli is cooking, melt the butter in a small skillet over medium heat.
  5. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic.
  6. Bring to a boil.
  7. Allow the sauce to thicken a bit so that it will stick to the broccoli.
  8. Mix in the cashews, and pour the sauce over the broccoli.
  9. Serve immediately.

Cook’s Note 1: Try toasting the cashews (375 degrees for 8-10 minutes on a cookie sheet) first.

Cook’s Note 2: Saute the garlic in the butter a bit before adding the remaining ingredients for the sauce.

ENJOY !

Amount Per Serving
Calories: 187
Total Fat: 14.2g
Cholesterol: 27mg
Sodium: 611mg
Total Carbohydrates: 13.2g
Dietary Fiber: 3.3g
Protein: 5.1g

PDF of this recipe: 20151217-Festive-Dishes-08-Broccoli-Garlic-Butter-Cashews

Festive-dishes Roasted Radishes

Makes 4 servings

Prep: 15 minutes
Cook: 15 minutes

Shopping List:

  • 2 bunches radishes, trimmed
  • 30 ml or 2 tablespoons extra-virgin olive oil
  • 1 gr or 1 teaspoon ground thyme
  • salt to taste
  • ½ lemon, juiced

radijs-largeTO MAKE:

  1. Preheat oven to 230° C or 450 degrees F.
  2. Line a baking sheet with aluminum foil.
  3. Cut radishes into halves, cut any large radishes into quarters.
  4. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat.
  5. Spread radishes onto prepared baking sheet.
  6. Sprinkle with salt.
  7. Roast in the preheated oven until tender but firm in the centers.
  8. Toss them every 5 minutes, 15 to 20 minutes.
  9. Drizzle with lemon juice.

Cook’s Note: Switch out the thyme with either rosemary, basil, or crushed garlic, depending on your mood and what main dish these will be served with.

ENJOY !

Amount Per Serving
Calories: 70
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 114mg
Total Carbohydrates: 2.1g
Dietary Fiber: 0.8g
Protein: 0.3g

PDF of this recipe: 20151217-Festive-Dishes-09-Roasted-Radishes

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