Sweet Potato Queen's Cornbread
from The Sweet Potato Queen's Kick-@ss Cookbook
1 cup all-purpose flour ( I personally use 1/2 buckwheat)
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar (I use 1/3 cup)
3 sweet potatoes or 1 (16 ounce) cans sweet potatoes (I use 2 cups mashed, a little mounded)
2 eggs
6 tablespoons milk (almond milk works well)
3 tablespoons oil (I use butter, but coconut oil would also be great)
BRUSSELS SPROUTS PREP
If you haven't experienced Brussels Sprouts on the stalk yet, you may be confused about what comes next! Take a sharp knife and separate the sprouts from the stalk. Swish the little cabbage heads around in a sink full of water. Remove them and cut the small core off of the bottom. The smaller sprouts can be cooked whole, the bigger ones are best cut in half. The larger leaves that fall off the little heads can be cooked up right with everything else. We put a lot of good recipes ideas up on the Farmer Kriss Pinterest page and our favorite down below.
BRUSSELS AND BACON
10 small brussels sprouts
2 bacon slices
2 garlic cloves, thinly sliced
1 TBSP heavy cream or half and half
Salt and pepper
Cut sprouts in half lengthwise. Cook bacon in skillet on med high and remove when crispy. Add Brussels sprouts to skillet and fry until they start to brown around the edges. Add garlic slices and fry 1 minute until softened. Add cream and stir til slightly thickened. Serve hot sprinkled with bacon crumbled over the top. Salt and pepper to taste. YUM!!!
CREAMY CHORIZO POTATO SOUP WITH BRUSSELS SPROUTS
8 ounces Spanish chorizo, finely diced (Brennans in Madison is a good source)
1 medium white onion, diced
2 cloves garlic, minced
1 lb. brussels sprouts, finely chopped
4 cups chicken broth
2 cups (about 1/2 pound) diced Yukon gold or Peter Wilcox potatoes
1 tsp. paprika
1/2 tsp. sea salt
1/4 tsp. black pepper
¾ cup half and half or milk or yogurt
optional toppings: shredded Manchego or Parmesan cheese, chopped fresh parsley, reserved chorizo
Saute chorizo in a large stockpot over medium high heat until cooked, about 3-5 minutes, stirring occasionally. Remove chorizo with a slotted spoon. Reserve 2 tablespoons of grease in the stockpot, and discard the rest. (or save for breakfast potatoes!) Add onion to the stockpot, and saute in the chorizo grease for 5 minutes or until soft and translucent, stirring occasionally. Add garlic and brussels sprouts, and saute for an additional 3 minutes or until the brussels sprouts begin to brown, stirring occasionally. Add chicken broth, potatoes, paprika, salt and pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until the potatoes are tender. If you would like a pureed soup, blend soup using an immersion blender or stand blender. If you would like a chunkier soup, leave it as is. Stir in cream/milk and chorizo, reserving 1/4 cup chorizo for toppings if desired. Season with additional salt and pepper if needed.
from The Sweet Potato Queen's Kick-@ss Cookbook
1 cup all-purpose flour ( I personally use 1/2 buckwheat)
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar (I use 1/3 cup)
3 sweet potatoes or 1 (16 ounce) cans sweet potatoes (I use 2 cups mashed, a little mounded)
2 eggs
6 tablespoons milk (almond milk works well)
3 tablespoons oil (I use butter, but coconut oil would also be great)
- Mom's is the ultimate example of a life well-lived. I am in total awe of her. She's smart, accomplished, beautiful-inside and out-loving, courageous, and bubbling over with the sheer joy of living.
- It's been an easy fifty years for Dad, clearly. To further endear her to me personally, she and her friends turn out some excellent eats! Mom herself makes this sweet potato cornbread that is worth driving all the way to Mountain Pine, Arkansas, for, but you won't have to-here's how you do it.
- Mix together this dry stuff: 1 cup all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup sugar.
- Separetely, mix together this wet stuff: 3 sweet potatoes, cooked and mashed (or you may use 1 16 ounce can of sweet potatoes, and in this recipe, it really is okay not to use home-cooked ones, I would tell you if it mattered), 2 eggs, 6 tablespoons milk, and 3 tablespoons oil.
- Then mix the dry stuff and the wet stuff, just until it's all moist (don't beat it to death), then put it in greased muffin tins and bake at 425 until done-usually about 15 to 20 minutes.
BRUSSELS SPROUTS PREP
If you haven't experienced Brussels Sprouts on the stalk yet, you may be confused about what comes next! Take a sharp knife and separate the sprouts from the stalk. Swish the little cabbage heads around in a sink full of water. Remove them and cut the small core off of the bottom. The smaller sprouts can be cooked whole, the bigger ones are best cut in half. The larger leaves that fall off the little heads can be cooked up right with everything else. We put a lot of good recipes ideas up on the Farmer Kriss Pinterest page and our favorite down below.
BRUSSELS AND BACON
10 small brussels sprouts
2 bacon slices
2 garlic cloves, thinly sliced
1 TBSP heavy cream or half and half
Salt and pepper
Cut sprouts in half lengthwise. Cook bacon in skillet on med high and remove when crispy. Add Brussels sprouts to skillet and fry until they start to brown around the edges. Add garlic slices and fry 1 minute until softened. Add cream and stir til slightly thickened. Serve hot sprinkled with bacon crumbled over the top. Salt and pepper to taste. YUM!!!
CREAMY CHORIZO POTATO SOUP WITH BRUSSELS SPROUTS
8 ounces Spanish chorizo, finely diced (Brennans in Madison is a good source)
1 medium white onion, diced
2 cloves garlic, minced
1 lb. brussels sprouts, finely chopped
4 cups chicken broth
2 cups (about 1/2 pound) diced Yukon gold or Peter Wilcox potatoes
1 tsp. paprika
1/2 tsp. sea salt
1/4 tsp. black pepper
¾ cup half and half or milk or yogurt
optional toppings: shredded Manchego or Parmesan cheese, chopped fresh parsley, reserved chorizo
Saute chorizo in a large stockpot over medium high heat until cooked, about 3-5 minutes, stirring occasionally. Remove chorizo with a slotted spoon. Reserve 2 tablespoons of grease in the stockpot, and discard the rest. (or save for breakfast potatoes!) Add onion to the stockpot, and saute in the chorizo grease for 5 minutes or until soft and translucent, stirring occasionally. Add garlic and brussels sprouts, and saute for an additional 3 minutes or until the brussels sprouts begin to brown, stirring occasionally. Add chicken broth, potatoes, paprika, salt and pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until the potatoes are tender. If you would like a pureed soup, blend soup using an immersion blender or stand blender. If you would like a chunkier soup, leave it as is. Stir in cream/milk and chorizo, reserving 1/4 cup chorizo for toppings if desired. Season with additional salt and pepper if needed.
