Tuesday, December 08, 2009

Spiced Sweet Potato Puff

This is an old family recipe with some modifications--I doubled the eggs, used 1/4 cup honey instead of the original 1/3 cup sugar, and added pumpkin pie-type spices. I think I actually prefer it without the spices, or with just the cinnamon, but it's good both ways. I use whipped cream instead of the traditional marshmallow topping, or it's good with no topping at all.

It turns out quite fluffy.

4 large sweet potatoes (the darker, sweet deep orange kind often called yams or garnet yams in U.S. markets), cooked and mashed (drain water if boiled)
1/4 cup butter
1/4 cup honey
4 eggs, thoroughly beaten
1 tsp salt (I put in slightly less)
2 tsp. baking powder

1 tsp cinnamon (optional)
Scant 1/2 tsp ginger (optional)
1/4 tsp nutmeg (optional)
1/2 tsp. vanilla extract or maple syrup(optional)

Butter large baking dish (I used 9" x 13" x 2")

If mashed sweet potatoes are still warm, stir butter in and allow to melt. Add honey, and eggs and mix well. Add dry ingredients (either mix together or add baking powder last), beat until well-blended, and pour into baking dish. Dot with butter if desired.

Bake at 350 degrees F for 35-40 minutes. Serve warm or cold, topped with whipped cream if desired.

Tuesday, September 22, 2009

Jucygalicious Meat Sauce

My kids (ages 4-8) named this one. They're not fans of Italian-style marinara meat sauce, so I decided to try something completely different. It was a success.

This has a very complex, rich flavor. If you don't like fennel, feel free to leave it out.

The recipe can be gluten-free and/or grainless, depending on the starch chosen to serve with the sauce.



1 lb. ground beef (or meat of your choice)
1/2 sweet bell pepper, diced (I used orange, but yellow or red would work also)
1 tsp crushed garlic (2-3 cloves)
2 Tbsp onion (I used freeze-dried red onion)

1.5 to 2 cups chopped tomatoes (I used Pomi canned tomatoes, about half of a 26+ oz container)
1 large carrot, grated
1/2 tsp paprika
1/4 tsp ground yellow mustard (dry)
1/2 tsp. rubbed sage
1 tsp sea salt
Scant 1/4 tsp. black pepper
1 tsp fennel seeds (I ground them in a coffee grinder I keep for herbs and spices, but you could just slightly crush them)
1 Tbsp dried parsely (or 1-3 tablespoons chopped fresh parsely)
1/4 cup water or broth (I used 4 cubes frozen bone broth from my recipe here) (Note: for excitotoxin-limited diets, use water or homemade broth cooked only briefly)

Cooked pasta, rice, spaghetti squash, grain or other starch of your choice.


Brown ground beef on stovetop. (I used a cast-iron pan.) Drain fat if desired. When meat is not quite done, add bell pepper, garlic and onion to brown with meat. Add remaining ingredients and simmer until vegetables are soft and flavors are melded, about 10-30 minutes. Add more or less liquid as needed.

Serve over pasta, rice, spaghetti squash, grain or starch of your choice. I used 12 oz. of Trader Joe's Organic Vegetable Radiatore cooked with a little safflower oil added to the cooking water.