Thai Twice Baked Sweet Potatoes

Published December 6, 2020December 6, 2020 by expepicurean

Most twice baked sweet potato recipes mirror traditional Thanksgiving sweet potato casseroles. They are full of brown sugar, pecans, and sometimes marshmallow. Much like my Sweet Potato & Curry Corn Chowder, the recipe I am sharing today is a savory recipe, named Thai Twice Baked Sweet Potatoes. It probably is no surprise that this recipe features Kevin’s Natural Foods Thai Coconut Sauce. The sauce is versatile and can easily be used to spice up a chicken dinner too. If you are looking to change up your sweet potato preparation, look no further!

If you are interested in the other sauces and produces offered by Kevin’s Natural Foods, check them out on their Facebook Page, Instagram, or Pinterest pages.

Thai Twice Baked Sweet Potatoes

4 large sweet potatoes
1 tablespoon avocado oil
1/3 cup diced shallot (1-2 shallots)
One, 7 ounce packet of Kevin’s Natural Foods Thai Coconut Sauce

Preheat oven to 375 ºF. Place sweet potatoes on a large baking sheet and place in oven. Bake for 50-60 minutes or until soft. While the potatoes bake, heat the oil in a nonstick skillet over medium-high heat. Add the shallot and cook for 4-5 minutes, or until they begin to soften; set aside. When the potatoes are ready, remove from the oven and let cool enough to handle, then split potatoes on top and scoop out the insides leaving ¼ inch wall thickness of the sweet potato. Add the scooped out sweet potato to a medium size bowl, along with the cooked shallots and contents of the packet of Kevin’s Natural Foods Thai Coconut Sauce. Put the mixture back into the 4 potato shells evenly and bake for an additional 15-20 minutes or until the tops just start to brown. Serve, makes four servings.

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Cucumber Salad

Published July 21, 2020July 21, 2020 by expepicurean

When we lived in Colorado, I had given up on trying to garden. The harsh, dry summer and my lack of farming skills was not a good combination. Now that we are in Kansas, I thought I’d give it a try again.

While this gardening season is not perfect, I have had one abounding success – cucumbers. In fact, I underestimated the spacing and cucumbers are quickly taking charge of my plot. It is a good thing I like pickles and that my son loves eating cucumber slices.

I have two varieties of cucumbers growing in my garden. The one I used for my recipe was pick-a-bushel which is better for pickles but was just as tasty in this cucumber salad. What is your favorite way to use up your cucumber bounty?

Cucumber Salad

1 cup ricotta cheese
2 tablespoons white wine vinegar
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh chopped dill
3 large cucumbers, peeled and sliced (about 5 cups)
½ cup French fried onions

In a large bowl, stir together ricotta, vinegar, salt, sugar, pepper, and dill until well combined. Add in the cucumbers and stir to coat. Refrigerate for at least 2 hours or until ready to serve. Just before serving, stir in the french fried onions.

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Ultimate Beet Spiral Salad

Published January 25, 2018 by expepicurean

Every January, Healthy Solutions Spice Blends hosts a recipe contest. Of course this means I can’t wait to enter. All of their products are great low salt and low sugar options, without sacrificing taste.

This year I decided to experiment with the Ultimate Burger blend. While the namesake might lead you to think that my recipe entry is a juicy burger, think again! I used it to make an amazing vinaigrette to create my Ultimate Beet Spiral Salad.

The Healthy Solutions Ultimate Burger blend is mixed with a bit of olive oil and red wine vinegar to make a well balanced and low salt dressing. I used the vinaigrette to dress a salad of raw beet spirals, shelled edamame, baby tomatoes, and feta for a light and healthy salad that is sure to be a crowd pleaser.

Ultimate Beet Spiral Salad

10.7 oz. (~4 cups) red beet spirals
½ cup shelled edamame, cooked and cooled
1 cup orange baby tomatoes
½ cup feta cheese
½ cup olive oil
¼ cup red wine vinegar

2teaspoons Healthy Solutions Spice Blends^TM Ultimate Burger

Place the beet spirals, edamame, baby tomatoes, and feta in a large bowl and stir to toss. In a separate, small container, mix together the oil, vinegar, and Ultimate Burger spice blend until uniform. Pour the dressing over the beet salad and toss to coat. Serve.

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Endive and Watercress Salad

Published January 18, 2018January 15, 2018 by expepicurean

When I plan a special meal, such as holiday gatherings or a Valentine’s Day dinner, I like to start with a fancy salad. Making a special salad such as this Endive and Watercress Salad looks and tastes impressive, yet doesn’t require much more effort than your everyday iceberg and tomatoes version.

I took inspiration from two different salad recipes I had saved from magazines (one from Good Housekeeping and one from Better Homes and Gardens), switching out the dressings for a balsamic vinaigrette and replaced walnuts with pecans. I added currants for extra sweetness and kept the presentation as a tossed salad, which was easier to prepare for a large gathering ( I made a double batch for our Thanksgiving dinner this past year).

This Endive and Watercress Salad was a huge hit, and I had multiple family members ask for the recipe. I’m sure it will be a keeper in your house too!

Endive and Watercress Salad

1 package of watercress, (2 cups chopped)
2 endives (1/2 pound)
1 large Bartlett pear, cored and chopped
½ cup dried currants
½ cup blue cheese crumbles
½ cup pecan halves
1/3 cup balsamic vinaigrette dressing

Remove the watercress from the package, and remove the roots. Wash and roughly chop the watercress and place it in a large bowl. Chop the endive in thin rings and add to bowl. Add in the pear pieces, currants, blue cheese, and pecans and toss. Pour over the vinaigrette and toss until coated evenly. Divide between four salad plates and serve.

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Garam Masala Roasted Butternut Squash

Published January 11, 2018January 8, 2018 by expepicurean

I love butternut, but I despise peeling and chopping it. That is why I joyfully bought pre-peeled and chopped butternut squash from Costco in a handy 2 pound tub. Prep time was instantly reduced by 85% and I could focus on how I wanted to flavor my dish, rather than how to safely peel the squash. I decided on a simply roasting the squash, while adding a ton of flavor with a dose of garam masala (which is a blend of spices that is typically found in Indian cuisine).

To roast the squash, I preheated the pans to set a sear on the underside of the butternut, which is a tip from Stuart O’Keeffe (as published in Optimum Wellness Summer 2017 edition). Once the squash was in the oven, I just had to wait for 40 minutes or so for it to get tender and a nice golden brown color. In addition to the amazing carmelization of the outside, the roasting brings out the natural sweetness of the butternut squash. In fact, you would swear you are eating a sweet potato casserole without all of the added sugar.

Garam Masala Roasted Butternut Squash

2 pounds (8 cups) peeled, seeded, and chopped butternut squash
2 tablespoons olive oil
2 teaspoons garam marsala
2 tablespoons pine nuts
1 tablespoon fresh oregano leaves, chopped

Preheat oven to 425 °F. Place two roasting sheets (15 x 18) in oven to warm. In a large bowl, toss together the squash, oil, and garam marsala, stirring to coat the squash evenly. Carefully remove the roasting sheets from the oven and divide the squash between the two sheets, spreading out the squash on the sheets. Place the sheets in the oven and roast the squash for 40-45 minutes or until beginning to brown on the outside. Transfer to a bowl and stir in pine nuts and oregano. Serve.

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Boar Ragout

Published November 23, 2017May 22, 2019 by expepicurean

You know me, I often like to try something new and different. This week I wanted to try ground boar (which I found in the freezer section of my local grocery store). I decided to use the boar in a hearty, wintery ragout.

A mixture of roasted acorn squash, mushrooms, and purple potatoes, was tossed with a boar and rosemary sauce. I served the ragout over soft polenta, for a beautiful (and filling!) dinner. The true test – would the kids eat it? Sure enough, they asked for seconds of the nutty tasting boar ragout. I’m glad they are willing to try all of mom’s wild new dishes!

Boar Ragout

1 small acorn squash
½ pound purple potatoes
1 cup chopped yellow onion
2 tablespoons olive oil
8 ounces baby bella mushrooms
1 lb boar meat
½ tablespoon fresh rosemary
½ tablespoon freshly minced garlic
2 tablespoons flour
1 cup beef stock
Polenta for serving (optional)

Heat oven to 350°F. Slice acorn squash in half, and remove seeds. Cut in half moons and place on a greased baking sheet, cut side down. Cut purple potatoes into 1 inch width circles, then cut into half moons; place on a greased large baking sheet along with onions. Place both baking sheets in oven and bake for 30 minutes or until acorn squash and potatoes are tender. Remove peels from squash and cut into chunks.

Meanwhile, heat oil in a nonstick skillet over medium high heat. Add mushrooms and cook for 5 minutes, or until browned. Transfer mushrooms to a large bowl. Add boar meat and brown over medium heat, about 10 minutes. Add in rosemary, garlic, flour, and stock and simmer, stirring to mix in flour. Remove from heat and stir in mushrooms, squash, and potatoes. Serve with polenta, if desired.

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Pork Green Chili

Published November 16, 2017 by expepicurean

I like to make a big pot of chili as an easy dinner that provides plenty of leftovers for multiple meals (lunch included). I tend to gravitate towards beef chili, but this week I was in the mood for a Pork Green Chili.

Pork Green Chili

I kept it simple by using my crock pot. A pork loin was cooked until tender and easy to shred, and then creamed corn, green salsa, onions, and beans were added to make a hearty and tasty chili. The green salsa had a fair amount of kick, providing a great base for the chili. We ate ours with cheddar cheese grated on top, but a Monterey jack would compliment the dish just as well.

I’m sure I will tinker with this chili the next time I make it. I can never seem to make chili the same way twice. What is your favorite chili mix in?

Pork Green Chili

4 lb pork loin
2 cups chicken stock
1 cup diced yellow onion
2 cups jarred green salsa
One, 14 ounce can creamed corn
One 15 ounce can northern beans, drained
1 teaspoon garlic powder
½ teaspoon cumin

Cheese for serving (optional)

Place the pork loin in a crock pot with 2 cups of chicken stock on high for 4-6 hrs. Skim off the fat and shred, then add onion, salsa, corn, beans, cumin, and garlic. Stir to combine and cook on high for 1 hour longer. Serve; refrigerate any leftovers.

Notes: Looking for the same amount of kick? I used 505 Southwestern hatch green chili in medium for my chili. I was not sponsored for this post.

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Asparagus Casserole

Published November 9, 2017 by expepicurean

Many Thanksgiving gatherings include a green bean casserole. There is no denying the creamy goodness of such a casserole, but I wanted to test out a version using asparagus (a favorite vegetable in my family) with a homemade sauce.

Parboiled asparagus, get coated in a generous amount of a cream sauce, and mixed with sauuted onion, garlic, and cheese. Once baked and bubbly, it gets a dusting of crumbled bacon. I’m sure this dish will be irresistible at our Holiday feast!

Asparagus Casserole

2 lbs asparagus
6 tablespoons butter, divided
1 cup diced yellow onion
½ tablespoon freshly minced garlic
4 tablespoons flour
1 ½ cups ½ and ½
¼ teaspoon salt
¼ teaspoon black pepper
2 cups shredded Monterey jack cheese
½ cup cooked and crumbled bacon

Bring 4 cups of water to a boil in a large pot. Add the asparagus and boil for 5minutes; drain and add asparagus to a greased 2.8 Liter casserole dish.

In a non-stick skillet, heat 2 tablespoons of butter. Once melted, add the onions and saute for 8-10 minutes, or until translucent and begin to brown. Add the garlic during the last minute of saute; remove from the heat. Return the non-stick skillet to the stove and melt the remaining butter over medium heat. Add the flour to the butter and stir frequently for 2-3 minutes. Slowly add the half & half, stirring until smooth and sauce begins to thicken. Add the salt and pepper, then pour over the asparagus. Add the onions, garlic, and Monterey jack cheese to the asparagus, and gently toss to evenly coat the asparagus with the sauce and cheese.

Heat oven to 350°F. Bake the casserole for 20 minutes, then top the casserole with the bacon and bake for 10 minutes longer, or until the casserole is hot and bubbly. Serve; refrigerate any leftovers.

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Sausage & Kale Soup

Published October 26, 2017May 22, 2019 by expepicurean

This week, one of the books my daughter brought home for reading homework was Stone Soup. If you have never read the book, the story is about an impoverished town that comes together to share the small amounts of food they have to create a large and scrumptious kettle of soup. Reading about a “little bit of meat, a little bit of beans, and a little bit of carrots” got me thinking that a hearty soup was just the ticket for this weekend. Not only would I get to use the last bit of kale from my garden, but it also would give me a vehicle to get more beans into the kid’s diet.

Sausage and Kale Soup

I chose mild Italian sausage as my “little bit of meat” since it would add a lot of flavor. I rounded out the soup with kale, black beans, carrots, onions, and chicken broth. The soup was delicious without being too heavy. The kids thought it was a fun way to bring the book to life. Stone soup never tasted so good!

Sausage and Kale Soup

1 lb mild Italian sausage, without casing
12 cups chicken stock
1 cup diced carrots
1 cup diced yellow onions
3 cups kale
One 15 ounce can or black beans, drained

Add the sausage to a large pot and brown and crumble over medium heat. When the sausage is cooked through, add the stock, carrots, and onions. Bring to a boil and add the kale and black beans. Cook for until the kale is wilted, then serve. Refrigerate any leftovers.

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Tzatziki Tacos

Published April 6, 2017 by expepicurean

A few weeks ago I had the pleasure of meeting up with a friend at Next Door Eatery in Denver. One of the things I respect about this restaurant is their commitment to the farm-to-table concept. This reminded me that it had been awhile since I had purchased meat from local farmers, especially lamb. This got me thinking of lamb dishes, resulting in this Tzatziki Tacos recipe.

I decided to modify the traditional tzatziki sauce of yogurt, cucumbers, garlic, dill, and lemon by making it a cross between a salad and salsa. I accomplished this by adding tomatoes, feta, and Kalamata olives and keeping the cucumbers as chunks (rather than blending them into the sauce). I then used this fresh salad as a topping to balance the hearty taste of the shredded lamb, served in a toasted corn tortilla.

My husband thought these were fantastic, making me wish I had made a double batch. If you are looking for a fun, new take on tacos (or gyros), try these Tzatziki Tacos!

Tzatziki Tacos
1 ½ pounds lamb shoulder chops
½ cup beef stock
1 cup diced Roma tomatoes
1 cup peeled, diced cucumber
½ cup crumbled feta
¼ cup chopped Kalamata olives
½ cup plain, Greek yogurt
2 tablespoons chopped fresh dill
1 tablespoon minced fresh garlic
1 teaspoon lemon juice
10 yellow soft corn tortillas (~6 inch diameter)

Place the lamb and beef stock in a 4 quart slow cooker and cook on high for 4 hours.

While the lamb is cooking, prepare the tzatziki salad. Place the tomatoes, cucumbers, feta, and olives in a large bowl. Add the yogurt, dill, garlic, and lemon juice and stir to coat and mix well. Refrigerate until ready to serve the tacos.

After the required cooking time, remove the lamb from the slow cooker. Then, remove the bones and fat from the lamb and shred the remaining meat; set the meat aside and keep warm.

Lightly toast the corn tortillas on both sides in a non-stick skillet. To serve, evenly divide the lamb between the tortillas, and top with the tzatziki salad. Serve immediately.

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Matcha Fried Rice

Published March 16, 2017 by expepicurean

Have you heard of matcha? I’m sure you have. It is one of those “in” ingredients these days. I have put of trying it because green tea ranks below most other flavors of tea in my book. I tend to prefer spicy/cinnamon or earl grey rather than the earthy flavor of green tea.

None the less, I was still intrigued. One of the hypes of matcha is the concentrated antioxidants it offers. Instead of steeping tea leaves in a bag, you are essentially consuming finely ground tea leaves. In addition to beverages, it has found its way into food items, even dessert. I was determined to try it in an entrée and decided to make a version of my fried rice. I started with my Ham Fried Rice recipe, and eliminated peas, ham, soy sauce, oyster sauce, and ginger. I added matcha as my replacement spice and a bit of baby tomatoes for added sweetness. The result was a light and refreshing Matcha Fried Rice that was well balanced.

This festive dish has been a fun lunch this week and I look forward to experimenting with matcha in other recipes.

Matcha Fried Rice

4 tablespoons butter
1 cup diced carrots
1 cup diced red onion
4 cups cooked long grain rice
1 1/2 teaspoons matcha
2 large eggs
½ cup baby tomatoes, chopped
4 green onions, chopped

Add 4 tablespoons of butter to the pan and heat until melted over medium-high heat. Add carrots, and onion, and saute for 3 minutes or until onions begin to soften. Immediately add the rice, and matcha, and stir until combined. Continue stirring for an additional 3-4 minutes to fry the rice. Keep warm.

Coat a non-stick pan with cooking spray then heat over medium heat. Add eggs, and cook until scrambled, stirring occasionally. Remove egg, and stir into rice mixture, along with the tomatoes and green onions. Serve immediately.

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Stuffed Mushrooms

Published February 16, 2017 by expepicurean

I’m often amazed at how many variations there are on classic recipes. Take for example Stuffed Mushrooms. When I first started making these I used leftover bratwurst from a summer BBQ and I have been doing so ever since. I have even used the stuffing base in other recipes, such as my Stuffed Acorn Squash.

In addition to bratwurst meat, the stuffing includes breadcrumbs, onions, cheese, and fresh parsley. The combination is a wonderful, savory starter.

The instructions below start from an uncooked bratwurst, just in case you want to make these anytime. If you do have some cookout leftovers, the timesaving instructions are noted as well.

Stuffed Mushrooms

1 lb button mushrooms
1/3 lb uncooked bratwurst (~1 bratwurst)
1/2 Cup yellow onion, diced
1 Tablespoon freshly minced garlic
¼ cup seasoned breadcrumbs
2 tablespoons fresh, minced flat leaf parsley
¾ cup pecorino-Romano cheese

Preheat oven to 350 F.

Wash mushrooms, then remove stems. Mince the stems and set aside. Place the mushroom caps (top down) in a large, greased casserole or 9×13 pan.

Add 1-2 tablespoons olive oil to large sauté pan, and place over medium high heat. Remove the bratwurst meat from the casing and add to the saute pan. Saute the bratwurst meat, breaking it apart with a spoon, until it is cooked throughout. Remove the cooked meat, place in a large bowl, and set aside. Add the minced mushroom stems and onions to the man and cook, stirring frequently, until softened – about 5-8 minutes. Add the garlic and cook for a few minutes longer.

Remove from the heat, and add the mushroom stems and onions to the bratwurst meat, along with the breadcrumbs, parsley, and ¼ cup of pecorino Romano cheese; Stir to combine. Evenly divide the stuffing between the mushroom caps, then sprinkle the tips with the remaining cheese.

Bake for 30-40 minutes, or until cheese begins to melt and brown slightly. Remove from oven and serve.

Note: If you have a leftover, cookout bratwurst, place brat in food processor and process for about 20 seconds, until well minced to eliminate the meat-cooking step.

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