Sweet Potato and Pear Latkes

So... Safeway has turkey breast for 99 cents a pound.  Today this recipe came in my email from AICR.  They have lots of great tasting recipes that are low fat, and loaded with free radical-fighting super heroes.  It'll work for both Christmas and Chanukah.

This twist on traditional latkes uses sweet potatoes to add rich color and nutrition to your table. The vibrant orange seen in sweet potatoes, pumpkins and carrots comes from beta-carotene, an antioxidant phytochemical with cancer-fighting power. Fresh pears add fiber and a natural sweetness. Replace the whole eggs with whites and the frying pan with the oven for a special holiday meal without the grease or guilt. Serve them up with a dollop of fat-free sour cream or unsweetened applesauce on the side for dipping.

Sweet Potato and Pear Latkes

2 lbs. sweet potatoes (about 2 medium–sized potatoes)

2 Bosc pears

1 medium onion

4 egg whites

1/3 cup whole–wheat bread crumbs

1/4 tsp. ground cinnamon

Salt and freshly ground black pepper, to taste

Canola oil spray

Fat–free sour cream (optional)

Unsweetened applesauce (optional)

1/2 cup dried cranberries, for garnish (optional)

Preheat oven to 450 degrees and place two nonstick baking sheets in the oven.

Peel the potatoes; peel and core the pears. Grate each using a food processor. Strain any excess liquid. Grate the onion. Set aside.

In a large bowl, beat the egg whites, bread crumbs, cinnamon, salt and pepper. Stir in the potatoes, pear and onion. Mix until coated.

Remove the hot baking sheets from the oven and spray thoroughly with canola spray. Spoon latke mixture onto sheets, forming 2-inch patties. Bake until golden brown, about 12-15 minutes per side, turning once with a spatula.

Serve with fat–free sour cream and/or warm applesauce, plus a sprinkle of dried cranberries on top of each serving, if desired.

Makes 8 servings, 3 latkes each.

Per serving: 180 calories, <1 g total fat (0 g saturated fat), 39 g carbohydrate,
5 g protein, 5 g dietary fiber, 210 mg sodium.

Quick Black Bean Chili

Keep some cans of refried beans and black beans handy, and you can have a go-to soup in about 30 minutes. I've substituted thinly sliced carrots for the red bell pepper when I'm caught short, and have had great results.

1 cup chopped onion
1 cup coarsely chopped red bell pepper (or carrots)
2 Tbsp finely chopped jalapeno pepper (opt.)
2 Tbsp snipped cilantro
1 tsp vegetable oil (I use EVOO)
2 garlic cloves, pressed
2 cans (15.5 oz each) black beans, rinsed and drained
1 can (16 oz) fat free refried beans
1 can (14.5 oz) fat-free vegetable broth (I've used chicken)
1 Tbsp lime juice
1 tsp ground cumin
Queso fresco (or Monterey Jack cheese)

Heat oil in a 3-quart saucepan over medium heat.  Add onion, bell pepper, jalapeno and garlic; saute 3 minutes.  Add black beans, refried beans, broth, lime juice and cumin; bring to a boil. Reduce heat, simmer, uncovered, 10 minutes.

Remove from heat; stir cilantro into chili. Ladle into bowls and sprinkle with cheese, if desired. Sour cream or greek yogurt make a good topping as well.

Yield: 4 servings (about 6.5 cups)

My Food For Thought Today

“If a woman is called to be a housewife, she should keep house even as Michelangelo painted, or Beethoven composed music, or Shakespeare wrote poetry. sHe should keep house so well that all the hosts of heaven and earth will pause to say, here lived a great housewife who did her job well.” - somewhat attributed to MLK Jr.

Mixed Spice

When Jon and I went to Great Britain in 1986, I picked up a jar of Mixed Spice at a store in London. I quickly fell in love with the spice and used it in a lot of different dishes and desserts. I still have the empty jar, and occasionally would get a packet of Mixed Spice from a friend or relative who'd gone overseas. Thanks to the Internet, I can now make my own. I went to Savory Spice Shop today for fresh mace, which was all I needed to make the spice from what was already in my cupboard.

Here is the recipe. Enjoy!

Ingredients

• Here is a typical blend of spices used to make mixed spice:
• 1 Tbs ground allspice
• 1 Tbs ground cinnamon
• 1 Tbs ground nutmeg
• 2 tsp ground mace
• 1 tsp ground cloves
• 1 tsp ground coriander
• 1 tsp ground Ginger
• Blend all spices together, and store in a sealed jar away from light.

Chili Primero

With the arctic wind approaching, today seemed a good day to make chili. My favorite recipe is Chili Primero, from the 1987 Creme de Colorado cookbook. My friend Donna thinks I'm living out my "biker chick" fantasy by serving chili with cactus in it, and wonders if I add rattlesnake to it as well. (I don't.) Most days when I make this, the recipe is more of a guideline, and I've added beer, wine, or additional veggies for bulk, like celery or zucchini. But NEVER beans. Today I followed the recipe to the letter, and it smells very good in the kitchen!

1	lb	Smoked bacon, cut into 3/8-inch pieces
4	lb	Round steak, cut into 1/4-inch cubes
56	oz	Canned tomatoes
15	oz	Can tomato sauce
6	oz	Can tomato paste
7	oz	Can diced green chilies
2	tb	Diced jalapeno peppers (optional)
4	oz	Can diced, pickled cactus, drained (optional)
2	c	Chopped onions
2	c	Chopped green bell pepper
1	c	Minced fresh parsley
2	t	Ground coriander
3		Cloves garlic, minced
8	t	Ground cumin
1	t	Cayenne pepper
1/4	t	Dried oregano
1/4	t	Paprika
2	t	Salt
1	t	Freshly ground black pepper
1	T	Fresh lemon juice
2	T	Mild chili powder
1/2	t	Medium-hot chili powder
1/2	c	Masa harina (corn flour)
		Garnish:
		Sour cream
		Shredded Cheddar cheese
		Shredded Monterey Jack cheese

In large skillet, brown bacon; drain and set aside, reserving grease. In same skillet, brown round steak. Put browned round steak and bacon pieces in large stockpot. Stir in tomatoes with liquid, tomato sauce, tomato paste, green chilies, jalapenos and cactus. Heat to simmering. In same skillet, saute onions in 1/2 reserved bacon grease until transparent. Add to stockpot. Repeat with green peppers. Stir in parsley, coriander, garlic, cumin, cayenne pepper, oregano, paprika, salt, pepper, lemon juice and chili powders. Cook over low heat for 1 hour, stirring occasionally to prevent sticking. Sprinkle masa harina over soup and stir. Simmer covered for 4 hours. Garnish each serving with sour cream and shredded cheese.