Sweet Potato Apple Casserole

I'm not sure just what to call this. A good side dish for pork yet also good in the morning next to your eggs. Maybe even dessert?

INGREDIENTS
2    pounds sweet potatoes, peeled, diced ½ inch (4 cups)
1    tablespoons molasses
¼   teaspoon allspice
¼   teaspoon nutmeg
 
2    tablespoons butter
3    apples, red and green, peeled, cored, diced ½ inch (4 cups)
1    teaspoon cinnamon
2    large eggs, beaten

METHOD

Preheat oven to 375 F. Grease sides and bottom of a 3 quart baking dish. In a large sauce pan, add the cubed sweet potatoes and enough water to cover by 1 inch. Bring to a boil, reduce to a simmer and cook for 10 to 12 minutes until the potatoes are just tender. Drain and move to a large mixing bowl. Add the molasses, allspice and nutmeg. Stir to coat and combine. Set aside.

In a large skillet, melt the butter over medium heat and add the apple cubes. Cook at a simmer, turning occasionally, until golden, about 4 to 5 minutes. Remove from the heat and sprinkle with the cinnamon. Pour the sweet potatoes into the skillet.

Add the mix to the prepared baking dish. Pour the beaten eggs over the dish and mix to combine and evenly distribute the potatoes and apples. Bake until the potatoes are tender, about 20 minutes. Cool for 5 to 10 minutes on a wire rack before serving.

Based on a recipe from Health.com on the internet.

 

NOTE: I added some bread crumbs on top before baking. Made it look a little more finished.

 

Broccoli Spread

INGREDIENTS
2    cups broccoli florets
½   cup mayonnaise
2    teaspoons lemon juice
½   teaspoon salt
1    tablespoon dried basil
3    cloves garlic, chopped
1    slice bread, torn

METHOD

Cook the broccoli in boiling water for 3 to 4 minutes until crisp-tender. Rinse in cold water until cool and drain. Combine the broccoli with the remaining ingredients in a food processor and process to a puree. Serve immediately or refrigerate for up to 3 days until needed as a dip for vegetables or a spread on sandwiches or on toasty French bread.

If not using immediately, leave out the lemon juice until ready to serve to avoid turning the broccoli brown.

Based on a recipe in Cooking Light magazine.

Braised Endives

INGREDIENTS
2    teaspoons olive oil
¼   cup whole wheat breadcrumbs
1    tablespoon chopped fresh parsley or 1 tablespoon dried
2    tablespoons butter
3    medium heads Belgian endive, halved
½   cup low sodium chicken broth
2    clove garlic, minced
1    teaspoon dried thyme
½   teaspoon sugar

METHOD

Heat the oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring, until the bread crumbs are brown and crispy. Remove to a plate, reserve.

In a large skillet over medium heat melt 2 tablespoons of butter. Add the endive halves, cut side down, and cook until they begin to brown, 2 to 3 minutes. Add the broth, garlic, thyme and sugar. Cook the endives for about 15 minutes, turning at 7 minutes, or until the liquid is evaporated and the endives are glazed. Serve sprinkled with the reserved bread crumbs.

Modifi9ed from a recipe in Eating Well magazine