Sweet Potatoes (Yams) with Rosemary

Hi,

I had this for dinner the other night with a small steak.  I thoroughly enjoyed it -- I hope you do, too!

Sweet Potatoes (Yams) with Rosemary

1 medium sized sweet potato (yam), sliced
1/2 medium sized sweet onion, sliced
4 ounces fresh mushrooms, sliced
1 teaspoon rosemary
1/2 teaspoon basil
1/2 teaspoon seasoning salt
2 tablespoons each of coconut oil and olive oil

Put the oil into a large frying pan and then add the rest of the ingredients to the pan.  Cover the pan and cook it over medium heat for about 10 minutes, stirring occasionally.  Uncover and cook the mixture for another couple of minutes to evaporate the extra moisture.  Makes 4 servings.  Serve hot.

cSharron Long and Adams Media, all rights reserved.

Picnic Worthy Sweet Potato Salad with Walnuts and Raisins

With all our allergies, it is hard to think of interesting and safe food to bring to potlucks and picnics.  I came up with this one the other day.  I hope you enjoy it!

Just to clarify, I mean the type of sweet potato commonly called "yams" that are not a nightshade.

Picnic Worthy Sweet Potato Salad with Walnuts and Raisins

2 sweet potatoes (about 4 cups)
2/3 cup raisins
1/2 cup broken walnut meats (pecans would be great in this!)
4 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons honey
1 teaspoon dried minced onion
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon paprika
1/4 teaspoon parsley
1/4 teaspoon seasoning salt (I make mine from scratch with no sugar or msg or Adobo)
1/2 teaspoon cinnamon
1/8 teaspoon cloves

Rinse the potatoes (yams) and cut off any bad spots.  Immerse them completely in cool water in a pot with a lid and bring them to a boil over medium heat.  Simmer them for about 20 minutes or until they pierce easily with a fork.  Drain off the hot water and immerse them completely in cold water until they are cool.  The skins should slip off easily at this point.  Discard the skins and chop the sweet potatoes into bite sized pieces.  Add the remaining ingredients with the chopped potatoes to a salad bowl and stir them well.  Chill the salad until it is ready to be served.  Makes about 8 servings.

cSharron Long and Adams Media Corp., all rights reserved

Like at the Fair?!

Corn Dogs and Tater Tot are always family favorites.  We can't have them on wheat-free, sugar-free, egg-free and milk-free diets though!  Not to mention not being able to have potatoes!?  These are definitely not low-carb, but here are a couple of recipes that you can adapt to meet your own allergen issues, I hope.  Enjoy!

Corn Dogs for folks with allergies

Batter Ingredients:

• 7/8 cup flour mix 
• 2 tablespoons tapioca flour (or cornstarch)
• 2/3 cup yellow cornmeal
• 6 packets Truvia
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons tapioca flour (or cornstarch)
• 1 1/4 cups goats milk (or whatever "milk" you can tolerate, like rice or almond)
• 3/4 teaspoon apple cider vinegar

Other ingredients:

• 
  
• 1 pound hot dogs
• Cornstarch
• Oil for deep frying

In a large bowl, combine the first seven ingredients. 

Add the vinegar to the goats milk and let it rest a couple of minutes.

In another small bowl, combine the sour milk, olive oil and 2 tablespoons of tapioca flour.

Make a well in the center of the dry ingredients, and pour in the wet ingredients.  Mix it all together until the batter is smooth.  Allow it to rest a few minutes before using it to bread the hot dogs.

Heat about 2" of cooking oil in a large frying pan, wok or other such pan until it is very hot.

Cut the hot dogs into thirds and dust them very lightly with cornstarch. Dip the hot dogs in the batter.  Fry a few at a time in the hot oil until they are golden brown. Drain them on paper towels, and serve them hot.

Sweet Potato Tater Puffs

This is a spin-off from a recipe I used to fix for my kids with leftover mashed potatoes.  If you can have regular potatoes, feel free to use them instead!

2 cups 1 1/2" dice sweet potato pieces

Water

1 1/2 teaspoons baking soda

2 tablespoons cornstarch (or tapioca flour)

1/2 teaspoon Lemon pepper

3/4 teaspoon Salt  

Cooking oil

In a medium pot, over medium heat, cook the sweet potatoes in enough water to cover them for about 20 minutes or until they pierce easily with a fork.

Drain the sweet potatoes, then mash them with a potato masher.  Add the seasonings and mix them well.

Heat about 2" of cooking oil in a large frying pan, wok or other such pan until it is very hot.

Using two spoons, scoop the potato mixture with one spoon, and use the other to push it into the hot oil.  Fry the Sweet Potato Puffs until they are golden brown, about 5 minutes.  Drain them on paper towels, and serve them hot.

Blessings!

Sharron

Author of Extreme Lo-Carb Cuisine, available where books are sold.

c2010 Adams Media and Sharron Long, all rights reserved

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