Posts Tagged ‘Sweet’
How to Cook Sweet Potato and Red Pepper Corn Cakes
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Making dinner and forgot to make a side dish?Looking for a quick and easy side dish that’s impressive too?Need something that’s cost effective?
Try making savory corn cakes pancakes. You almost always have all of the basic ingredients you’ll need, and can dress it up with whatever you like or whatever you have on hand to make something that’s unique and will go with your meal.
Cornmeal, sweet potatoes and the other ingredients are very cost effective and the remainder of the ingredients can be used for a variety of other exciting recipes too.
Quick & easy always helps when making dinner, so try this recipe on for size!
Type: Side Dish Recipe
Serve With: As a side dish with soup, pasta, meats
Prep Time: 7 min
Cook Time: 10 min
Yield: About 10 corn cakes
Ingredients:
1/2 sweet potato – cooked and mashed1/4 cup red pepper – finely chopped1/2 clove garlic – finely chopped2 eggs1 cup milk1 cup yellow cornmeal1 cup all-purpose flour1 tsp baking soda1 tbsp seeds – chia, hemp, flax or poppy1/4 tsp sea salt or seasoning salt1/4 tsp freshly cracked black pepperolive oil – for frying panInstructions:
Mix all ingredients (except olive oil) in a mixing bowl. It should be the consistency of pancake batter. * Tip: Don’t be afraid to add either more liquid or flour/cornmeal to make it the consistency of pancake batter.Get pan warm on medium heat and coat pan with olive oil.With a 1/2 cup measuring cup, scoop the mixture in the pan, like you would make pancakes. Pan will fit 3-4 depending on how big you make them.When the corn cakes have little bubbles forming on the top side, flip them over. They should be golden brown on the bottom.When the other side is golden brown, repeat with the rest of the mixture.***
I hope you enjoy this Sweet Potato Recipe on Cooking with Kimberly! Until next time…
Eat Deliciously!
Technorati Tags: sweet potato corn cakes, corn cakes, how to make corn cakes, sweet potato and red pepper corn cakes, sweet potato recipes, side dish recipe, easy side dish, quick side dish
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Sweet Cherry Pie
We used 1/2 cup of sugar for the fulfilment of which the result is not too sweet cake. You may want to use more or less of sugar, depending on how sweet you want to have cake and sweet are your cherries.
1 place the fruit, cherries, sugar, almond extract, lemon juice and corn starch into a large bowl. Throw me to the cherries are well coated with sugar and other ingredients.
2 lightly floured surface, the introduction of net bottom crust. It consists in 9 or 10palce. Kitchen scissors, trim the edges so that the outside edge of the pan to 1 inch. Place in fridge for the introduction of the upper crust.
3 Roll of the upper crust to approximately the same size as the bottom crust. If you want the Union to the top (it is enough and that it is easy), follow these guidelines for the production of the bark, the Union of the pie. Instead of filling in cakes. Dot with small buds of the butter. Cover with the top crust. Cropping the edges. Device to seal the edges together. Score the top crust, cuts to the steam can escape and the pie is cooked (useless, if you are entering the Union bark). Store it in the fridge for 30 minutes before cooking.
4 the optional Washing eggs in small bowls, eggs with a spoon of water or milk. Use a pastry brush to brush over the top crust. Sprinkle with coarse sugar.
5 Preheat oven to 425 F. Place pie on the Middle rack with baking sheet to catch all the cakes listed below the embroidery of the rack. Shop for 15 minutes, then reduce the understudy to 350 F and cook 35 to 45 minutes longer or until the crust is nicely browned and the filling is thick and bubbles.
Allow to cool completely before serving.
Return: Makes 8 servings.