Sweet Potato, Apple and Cranberry

A friend brought this to church as a fellowship side dish.
I had to have the recipe!  This presents so many opportunities from pie filling, a delicious topping on waffles, wonderful companion to vanilla yogurt....to name a few....

It is such a healthy treat!

I must admit with my family...I can never make a single batch....usually I am making this x4 or x8!  I love having it "left over" so I can get creative with it.


1 lg sweet potato, diced

1 lg apple, diced
1/4 -1/2 cup dried cranberries
1 TBS butter melted
1 TBS maple syrup or honey (orig recipe called for brown sugar)
pinch of salt
1/2 - 3/4 tsp cinnamon

Bake covered @ 375 until tender.

or....the original recipe said to just microwave it covered for 8-9 minutes if you don't feel like heating the kitchen;-)

Six Day Slaw

This has become a family favorite.  My friend and supper co-op partner, Leah shared this recipe with us.  It came to her from her pastor's wife, Lynn.  That is one of the many things I love about food....so often it involves sharing! 

This would be our sugar free healthier version...using Stevita Stevia.

Mix together:

1 head cabbage, shredded or grated

1 carrot, grated

1/2 green pepper, chopped

1/4 cup green onion, chopped

2 t. celery seed

1/2 tsp. spoonable stevia

2 t. salt

Boil 1/2 cup oil and 1/2 cup salad vinegar. Pour over cabbage. Stir together. Pour off liquid at time of serving. It’s supposed to last 6 days but I’ve never waited that long. Even if you use a large head of cabbage, the seasoning and dressing are sufficient.

Spicy Cabbage Soup

The original recipe came from the wonderful Tasty Kitchen it can be found here . 


See the * for the revisions to make this "adrenal" healthy.
 

• Olive Oil
• 1 whole Onion, Chopped
• 2 whole Celery Stalks, Chopped
• 1 whole Green Pepper, Chopped
• 1 pound Lean (around 93/7) Ground Beef  *(I used ground turkey instead)
• 4 cloves Garlic, Minced
• 1 whole Jalapeno, Diced
• ½ heads Cabbage (1/2 Large Or 1 Small, About 4 Cups) Chopped
• 1 teaspoon Spicy Paprika
• 1 cup Raw Long Grain Rice *(I used cooked brown rice)
• 4 cups Water
• 3 dashes Worcestershire *(omitted)
• 1 can Crushed Tomatoes (15 Ounces) *(home canned or low sodium)
• Salt and Pepper, to taste

Directions:
Heat iron skillet over medium heat and add a light coating of olive oil.
Sautee onions, celery, and bell pepper until soft, but not cooked through.
Add ground turkey, garlic and jalapeño. Cook until ground turkey is done, stirring and breaking up ground beef pretty much constantly.

(At this point, I transferred everything to the crockpot added the remaining ingredients.  It was ready for our dining pleasure within 4-5 hours.)   

Add cabbage. Mix everything up. Put the lid on the pan and let the cabbage steam in the pan for a few minutes.
Remove lid, add paprika, rice, water, and crushed tomatoes. Reduce heat. Simmer covered for about 25 to 30 minutes or until everything is cooked through. (Or if your family is late getting home, this can simmer for a long time without ruining the soup.)
Salt and pepper to taste, and dig in.

This was the first cabbage soup recipe that pleased my non-picky eaters. Certainly a keeper!

Citrus Squash Salad

"Fresh, crisp, refreshing" are just a few of the pleasant reviews this salad received today at our lunch at church.

8 yellow summer squash
3 oranges
2 lemons
1/4 cup olive oil
1/4 chopped mint
Pinch of stevia powder for a natural touch of sweetness (optional)

Thinly slice summer squash.
Toss with chopped mint.
Section the orange.
Wisk together olive oil and fresh lemon juice. Pour over the salad.
I refrigerated this overnight.



I recommend a mandolin cutter. I am excited to say that last week in my thrifting ventures, I found a mandolin cutter in its original box that resembles the one that my mother has from my Grandmother.