Sweet Potato Pudding Jars (V GF DF)
Here is a recipe for vegan, gluten-free, dairy-free sweet potato pudding jars that serve 6
and includes a vegan whip cream topping:
What is the difference between sweet potato and Japanese sweet potato?
While sweet potatoes are a staple food in many parts of the world, there are actually many different varieties of sweet potatoes. One of my favorites of the variety , is the Japanese sweet potato, which is a purple-skinned sweet potato with a white interior. Japanese sweet potatoes have a slightly sweeter and nuttier flavor than regular sweet potatoes, and they are also slightly firmer in texture. If you are unable to find the Japanese variety,your standard Sweet Potato works just fine!
Ingredients:
5 Japanese sweet potatoes peeled and sliced into large rounds (about 1 cup)
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium sweet potatoes, peeled and diced (about 2 cup)
1/2 cup unsweetened oat milk
1/2 cup maple bourbon syrup
1/4 cup coconut oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons cornstarch
1/4 cup water
6 half-pint mason jars
For the vegan whip cream:
1 can full-fat coconut milk, refrigerated overnight
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
Instructions:
Preheat your Charcoal Chariot grill to medium-high heat.
In a medium bowl, toss the Japanese sweet potato rounds with 2 tablespoons of
olive oil, 1/4 teaspoon of salt, and black pepper.
Place the sweet potato rounds on the grill grate and cook for 5-6 minutes per
side, until tender and lightly charred. Adjust the height of the grill grate as
needed to control the cooking temperature.
Remove the sweet potato rounds from the grill and set them aside.
In a large pot, add the diced sweet potatoes and cover with water. Bring to a boil
and cook until the sweet potatoes are fork-tender, about 15 minutes.
Drain the sweet potatoes and transfer them to a food processor or blender. Add
the oat milk, bourbon maple syrup, coconut oil, cinnamon, ginger, nutmeg, salt,
and vanilla extract. Process until smooth.
In a small bowl, whisk together the cornstarch and water until smooth. Add the
mixture to the sweet potato mixture and process until well combined.
Divide the mixture evenly among the 6 half-pint mason jars, filling them about
2/3 of the way.
Place the jars in a baking dish and fill the dish with enough water to reach
halfway up the sides of the jars.
Bake for 25-30 minutes, or until the pudding is set and a toothpick inserted in the
center comes out clean.
Remove the jars from the baking dish and let them cool to room temperature.
To make the vegan whip cream, remove the can of coconut milk from the fridge
and carefully scoop out the solidified coconut cream into a mixing bowl, leaving
behind the liquid. Add the maple syrup and vanilla extract and beat with an
electric mixer until fluffy.
Top each sweet potato pudding jar with a dollop of the vegan whip cream and a
few grilled Japanese sweet potato rounds, and serve.
Note: The sweet potato pudding jars can be stored in the refrigerator for up to 3
days. The vegan whip cream can be stored in an airtight container in the
refrigerator for up to 5 days.
Shepherd’s Pie
This twist on traditional Shepherd's Pie is sure to be a crowd-pleaser. Recipe and photos submitted by Lowcountry Chef Devin Muffley
3 pounds, boiled, peeled Russet potatoes
1 Tbsp Kosher Salt
¼ Cup Milk
3 Tbsp salted butter, divided
1 cup shredded Sharp Cheddar cheese
½ cup Shredded Smoked Gouda
¼ cup Sour Cream
1 large Egg Yolk
2 Tsp kosher Salt, divided
1 Tsp ground Black Pepper, divided
1 Tbs Herbed EVOO
1 Cup Diced Onion
1 Cup Diced Carrot
1 Pound Ground Lamb
1 Pound Ground Beef Sirloin
1 Pound Ground Veal
3 Tbsp All-Purpose Flour
1 Tsp finely chopped fresh Rosemary
1 Tsp finely chopped fresh Thyme
1 Cup Beef Stock
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 cup frozen Green Peas
1 tablespoon chopped fresh parsley, or to taste
Directions
Boil potatoes in a large saucepan and add enough water to cover by 2 inches. Stir in a tablespoon of salt and heat pot over medium; bringing to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
Return potatoes to your hot pan and set over the same warm burner. Add milk and 3 Tbsp Butter; allow your Butter to melt from the residual heat. Mash your potatoes with a potato masher until smooth. Stir in both cheeses , sour cream,
egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
Preheat the oven to 375 degrees F . Grease a 9x13-inch casserole dish.
Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and Saute, stirring constantly, until onion begins to turn translucent, about 5 minutes.
Add meat mixture, cooking, crumbling and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, season with remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
Add your beef stock, tomato paste, and Worcestershire; simmer, scraping any flavorful bits(fond) from the bottom of the skillet. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley, salt and pepper to taste and serve!
Irish Stout Balsamic Reduction
2 Cups Irish Stout Balsamic
3 Tbsp Brown Sugar
Heat to a steady simmer, whisking often until reduced by half.
Spoon over the Shepherd’s pie once plated. Enjoy!
Take 3 fresh bulbs of garlic, cut off the tops. Place bulbs in tinfoil, drizzle with Holy Smoke Smoked Olive Oil. Wrap and roast in the oven for 30 minutes at 375 degrees Fahrenheit.
Lower the oven temp down to 325 degrees F.
Toss 1 package of vine ripened tomatoes (Campari preferably) in a large bowl with:
1/2 Cup Pesto Oil
2 Tsp. Crushed Calabrian Chili paste
1 1/2 Tsp. Sea Smoked Salt
1 1/2 Tsp. Black Pepper
Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
Garlic should be cooled to the touch- now squeeze from the root end, pushing the freshly roasted garlic out into a bowl. At this point the garlic should be “mushy” like a paste. Add 1/2 tsp of kosher salt. Mix well.
Set aside.
Serving suggestions:
Let rest to room temperature. Roughly chop the tomatoes, transfer to a small bowl, top with freshly grated parmesan, fresh Italian herbs, green onion and serve with roasted garlic spread, Wasa Gluten Free Sesame and Sea Salt cracker (or crostini).
Optionally:
Use Tomato Confit as a condiment for roasted fish or chicken.
Devin’s Corned Beef & Cabbage
Corned beef and cabbage’s popularity took shape during Irish immigration to the United States. Pork was the preferred meat in Ireland since it was cheap — if you’ve ever been to an Irish diner you’ve most likely seen Irish bacon on the menu. In Ireland, the high price of cattle meant the animals weren’t slaughtered for food unless they were old or injured; they were too important for milk and dairy production and farming. In contrast, beef was inexpensive in the United States.
When the Irish immigrated to the U.S., they often faced discrimination and lived in slums alongside Jewish and Italian groups. It was at Jewish delis and lunch carts that the Irish experienced corned beef and noticed its similarity to Irish bacon. Cooking the corned beef with cabbage was another choice based on cost efficiency. Even better, the entire meal could be cooked in one pot, making it cheap, easy to prepare, and, let’s not forget, — tasty. .
Here's a recipe for Corned Beef and Cabbage
Ingredients:
3 lbs. corned beef brisket
1 onion, quartered
3 carrots, peeled and chopped
1 head green cabbage, chopped into wedges
1 cup baby bella mushrooms, sliced
2 cups beef stock
1 bottle of beer (preferably Irish)
3 tablespoons country mustard
2 tablespoons creamy horseradish
1 teaspoon whole black peppercorns
1 teaspoon celery salt
2 tablespoons marjoram
1 teaspoon mustard seeds
1 teaspoon coriander seeds
4 bay leaves (crushed)
1 tablespoon mustard seeds
1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
½ teaspoon ground ginger
Salt, to taste
Instructions:
Heat a medium sized heavy bottom skillet or pot over medium heat. Add mustard seeds , black peppercorns , anise seeds, cloves and cardamom pods. Toast for 2- 3 minutes, or until fragrant. Keep spices moving by gently shaking the pan.
Pulse the toasted seeds and bay leaves in your food processor or spice grinder a few times then set to the side.
Rinse the corned beef under cold running water to remove any excess salt. Pat it dry with paper towels and set aside.
In a large Dutch oven or pot, combine the onion, carrots, cabbage, mushrooms, beef stock, mustard ,horseradish, beer, and spices. Bring to a boil over high heat.
Add the corned beef to the pot, making sure it's completely covered by the liquid. If it's not, add more stock or water.
Reduce the heat to low and simmer for 2-3 hours, or until the corned beef is tender.
Remove the corned beef from the pot and set it aside to rest for 10 minutes.
Using a slotted spoon, remove the vegetables from the pot and arrange them on a platter.
Slice the corned beef against the grain into thin slices and arrange them on top of the vegetables.
Ladle some of the cooking liquid over the corned beef and vegetables.
Best served hot on top of creamy mashed potatoes. Enjoy!
This Corned Beef and Cabbage recipe is a delicious and hearty meal that's perfect for any occasion. The combination of tender corned beef, flavorful vegetables, and aromatic spices make it a dish that's sure to please.
Carolina Gold BBQ Sauce
Along with the Carolina- Upstate vinegar BBQ sauce, this Mustard based BBQ sauce is centuries old and was created by German immigrants who migrated to South Carolina on land grants from the US. This is hands down the most underrated BBQ sauce I’ve ever had and it goes excellent on a smoked pork shoulder, smoked chicken , or smoked ribs.
INGREDIENTS
2 cups of yellow mustard
¼ cup whole grain mustard
½ cup of apple cider vinegar
1/4 cup of honey
1/4 molasses
1/2 cup of brown sugar
¼ cup of ketchup
1 tablespoon of chili powder
1 tablespoon of Worcestershire sauce
2 garlic cloves, grated or pressed
2 tablespoons fresh shallot ,grated
1 ½ teaspoons sea salt
½ tsp black pepper
Add the ingredients to a medium-size pot and cook over low heat for 15 minutes while occasionally stirring.
Cool and serve.
Absolute BEST Ground Chicken Burger
Additional recipe step if you are interested in eliminating highly processed grains from your diet. This step is completely optional. Feel free to use whatever 100% Whole grain bun you can find.
100% Whole Wheat Burger Buns - from scratch
This recipe makes 6 burger buns.
Ingredients:
3 cups whole wheat flour
2 tablespoons honey
1 tablespoon active dry yeast
1/2 teaspoon salt
1 cup buttermilk
1/4 cup olive oil
1 egg, beaten
2 tablespoons sesame seeds
Instructions:
In a large mixing bowl, combine the whole wheat flour, honey, yeast, and salt.
Heat the buttermilk and olive oil in a small saucepan over low heat until it reaches about 110-115°F. Do not let it get too hot or it will kill the yeast.
Pour the warm buttermilk and olive oil mixture into the dry ingredients and stir until a dough forms.
Knead the dough for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
Preheat the oven to 375°F.
Divide the dough into 6 equal pieces and shape each piece into a ball. Place the balls on a baking sheet lined with parchment paper, leaving about 1 inch of space between them.
Brush the beaten egg over the top of each bun, then sprinkle with sesame seeds.
Bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the buns from the oven and let them cool on a wire rack.
Once the buns are completely cool, slice them in half and use them to make delicious whole wheat burgers. Enjoy!
Chicken burgers are a delicious alternative to beef burgers, offering a leaner protein option that can be just as satisfying. Ground chicken is lower in fat and calories compared to ground beef, making it a great choice for those who are watching their weight or looking to incorporate more lean protein into their diet. In addition, chicken is a great source of essential nutrients like protein, vitamin B6, and niacin.
Recipe for 6 Ground Chicken Burgers:
Ingredients:
1.5 pounds ground chicken
1/2 cup garlic-herb Boursin cheese , room temperature
1 tablespoon minced calabrian chilies
2 tablespoons Greek and Italian Herb Blend
6 whole wheat buns (recipe to the left of the page if you desire homemade buns)
6 slices of provolone cheese
Bibb lettuce
Sliced tomato
Sliced , raw white onion
Cajun remoulade (store-bought or homemade; homemade recipe below)
Instructions:
In a large bowl, combine the ground chicken, garlic-herb Boursin cheese, minced calabrian chilies , Greek and Italian Herb Blend (ALL DRIED SPICES ; Equal Parts : Dill , Oregano, Basil, Garlic, Thyme, Rosemary, Onion, Parsley, Savory, Marjoram, Sage , Red Pepper Flakes & FRESH zest orange peel . black pepper & sea salt to taste )
Note: One could use equal parts ( 1 Tbs. of each ) Cavender's All Purpose Greek Seasoning with Morton & Bassett Italian Herbs , for an easier night.
Mix well until all ingredients are evenly incorporated.
Divide the mixture into six equal portions and shape into patties.
Heat a grill pan or outdoor grill to medium-high heat.
Add the chicken patties to the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F.
During the last minute of cooking, add a slice of provolone cheese on top of each patty to melt.
Toast the whole wheat buns on the grill or in a toaster oven.
To assemble the burgers, spread a generous amount of Cajun remoulade on the bottom half of each bun. Add a chicken patty with melted cheese, Bibb lettuce, sliced tomato, and sliced raw white onion. Top with the other half of the bun and serve immediately.
Nutrition Facts per serving (1 burger): Calories: 427 Total Fat: 22g Saturated Fat: 9g Cholesterol: 123mg Sodium: 540mg Total Carbohydrate: 23g Dietary Fiber: 3g Total Sugars: 3g Protein: 35g
Note: Nutrition information may vary depending on the specific ingredients and brands used.
From Scratch Cajun remoulade:
Ingredients:
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons finely chopped green onions
1 tablespoon finely chopped parsley
1 tablespoon finely chopped celery
1 tablespoon minced garlic
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Cajun seasoning
Salt and pepper to taste
Instructions:
In a medium bowl, whisk together 1 Cup mayonnaise and 2 Tbs. Dijon mustard until smooth.
Add green onions, parsley, celery, garlic cloves minced, lemon juice, Worcestershire sauce and cajun seasoning. Mix well until all ingredients are evenly incorporated.
Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Give the remoulade a quick stir before serving, and adjust seasoning if needed.
Note: Cajun remoulade can be stored in an airtight container in the refrigerator for up to one week. It's a delicious dipping sauce for seafood, chicken, and sandwiches!