gluten-free - grace grits and gardening

Spicy Creamed Carrots and Cauliflower (and a colon cancer awareness announcement)

March 24, 2017 By Talya Tate Boerner

Hey everyone! If you’re looking for a healthy, flavorful substitute for mashed potatoes, my recipe for spicy creamed carrots and cauliflower is a winner. It has a back-end spicy kick and very few calories. Hello, gluten-free, dairy-free, and vegetarian.

Yes, I like mashed potatoes with cream gravy just like the next normal person. I’m a fan of mashed sweet potatoes, too. But my spicy creamed carrots and cauliflower makes a tasty side dish without all the calories. Try it with roast chicken or grilled pork chops. Yum.

One of my 2017 goals is to cook more at home and to try new recipes. Well, I haven’t been home all that much, but the past few days I have been. And I’m making up for the bad (delicious) food I recently enjoyed at the Jonquil Festival, most of which was served on a stick.

Why does everything served on a stick taste heavenly? (I have a theory that dips well beyond the grease involved, but that’s for another time.)

Sweet Potato Pie Smoothie

November 20, 2014 By Talya Tate Boerner

Happy Thursday! In case you haven’t noticed, we are exactly one week away from Thanksgiving. (Just thought I’d throw that into this Sweet Potato Pie Smoothie post.)

Guess what? Williams-Sonoma asked me to help promote Smoothie Week. (Disclosure: As always, recipes and opinions are my own.) The idea behind Williams-Sonoma’s Smoothie Week is to highlight unusual smoothie recipes, maybe those with an ingredient twist or an odd blend. I thought my Sweet Potato Pie Smoothie fit the bill. Not only is it loaded with flavor, it’s an easy way to sneak an amazing amount of healthiness into your day before breakfast. (Hello beta-carotene, Vitamin A, Vitamin C and fiber.)

So here we are facing another holiday season filled with tempting pumpkin spice lattes and sweet potato pie.

Yummy, right?

But we all know those are calorie laden and who needs that? Not me, and probably not you either. Instead, I offer you this substitute—rich and creamy yet low in calories—a perfect holiday treat.

My sweet potato pie smoothie is made from local, seasonal ingredients (sweet potato and apple), basic pantry spices (cinnamon and allspice) and an ingredient you might not expect—blackstrap molasses. When you spoon out a teaspoon for this recipe, you will understand the phrase “slow as molasses”. IT IS THICK, that’s for sure, but unlike refined white sugar or corn syrup, blackstrap molasses is a natural sweetener that is actually good for us. This dark, syrupy byproduct made from the crystallization of sucrose is impressively high in vitamins and minerals including iron, calcium, manganese, copper, potassium, magnesium, selenium, vitamin B-6 and niacin.

Now, let’s get started. First, grab your blender. Here’s mine.

It may not look very exciting, but the mere fact that I’ve had this Waring blender (purchased at Williams-Sonoma) my entire adult life, makes it pretty special. The blender still works like new, and I use it several times a week.

An excellent blender is a kitchen necessity, don’t you agree? If you’re in the market for a new blender or juicer or smoothie machine, add one of THESE to your Christmas list now, and you’ll probably never need another one, at least that’s been my experience.

Okay, moving along. Gather and measure your ingredients. I always do this no matter what I’m making. This makes me feel organized even when I’m not.

I bet you thought we’d never get to the recipe. Here it is.

Sweet Potato Pie Smoothie

Print Recipe

Servings: 2

Ingredients Method

Ingredients

3/4 cup 2% milk I used Lactaid
1/2 cup cooked sweet potato smashed and cooled
1/2 medium apple cubed (I used Honeycrisp)
1 teaspoon blackstrap molasses
1/4 teaspoon vanilla bean paste or extract
1/8 teaspoon allspice
2 dashes of cinnamon
pinch of brown sugar optional
5-6 ice cubes
1 teaspoon chopped pecans optional

Method

Blend together milk, sweet potato, apple, cinnamon, allspice, molasses, and vanilla.
Add ice and blend again until smooth. Taste. Add additional milk or ice for consistency preference. Add pinch of brown sugar if more sweetness is desired.
Serve in your favorite glass and top with chopped pecans and a sprinkle of cinnamon. You can add a dollop of whipped cream too.

Topped with chopped pecans (from our farm) and cinnamon. I was heavy handed on the cinnamon…

Two final notes. If you don’t have vanilla bean paste, buy some before you begin your holiday baking. I love it not only because it adds richness and an extra depth of flavor to your creations but also because of the tiny vanilla bean specks visible in whatever you are making. Also, I used two dashes of cinnamon in this recipe. I’m not exactly sure how much a dash is but I have a tiny little spoon that says dash. Probably close to 1/8 teaspoon?

Vanilla Bean Paste and the cutest measuring spoons ever.

Seriously, are these not the cutest measuring spoons ever? (A housewarming gift from my friend, Judy!) A smidgen, pinch and dash (top of picture).

For a different spin on the presentation, pour your sweet potato smoothie into shot glasses. Shots make every gathering a party!

Grace Grits and Gardening

Farm. Food. Garden. Life.

[tweetthis]Sweet Potato Pie Smoothie made with #Blackstrap #Molasses. Shut my mouth! #SmoothieWeek @WilliamsSonoma #healthy[/tweetthis]

“Song, song of the south, sweet potato pie and I shut my mouth.” – Alabama, Song of the South

Roasted Okra with Mint and Black-Eyed Peas

July 8, 2014 By Talya Tate Boerner

I’m here to set the record straight. Okra doesn’t have to be slimy. Nor must it be deep fried. I know, I know, that sounds impossible, doesn’t it? I love fried okra, sometimes crave it even, but I rarely fry anything at home. Simple, roasted okra is delicious.

This is my favorite okra recipe, my “go-to” potluck, supper on the ground, picnic dish. I’m confident you will agree this is the perfect summer grilling menu side dish. Plus the recipe includes black-eyed peas. Think of all the extra luck you’ll have. Last week after I made this dish for a neighborhood get together, I won a pair of boots! No kidding, here’s a picture of my new boots.

Old Gringo Boots – Flair and Company

Now back to the recipe.

I found this recipe via a Central Market cooking class several years ago. With inexpensive veggies easily obtained at your local grocery store (or from your own garden), there’s no reason not to give this a try. Add blackened shrimp on top. Mix in a scoop of rice. This recipe is easily adaptable.

Roasted Okra & Peas with Mint

Print Recipe

Ingredients Method

Ingredients

1 1/2 cups fresh or frozen black-eyed peas
1 pound fresh okra trimmed and cut into 1/2-inch thick rounds
1 medium onion cut into 1/2-inch wedges
1/2 pound green beans trimmed and cut into one inch pieces
2 cups cherry tomatoes halved
3 garlic cloves thinly sliced
1/4 cup fresh mint leaves chopped
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Method

If using fresh peas, blanch 2 minutes in boiling salted water. Remove with a slotted spoon and plunge into an ice bath to cool. Drain and dry. If using frozen, let them thaw in a colander and dry.
Preheat oven to 425 degrees.
In a large bowl, combine all ingredients. Toss to mix well. Spread onto an oiled jelly-roll pan and roast 8 minutes. Turn veggies with a spatula and roast another 6 minutes. Serve hot.

You can substitute black-eyed peas with crowder peas, field peas, butter beans, or lima beans. I used small purple onions from my garden, as well as a combination of Roma and cherry tomatoes. The one thing you must NOT omit is the mint. Mint is the key to this dish.