November 17, 2009

Tasty Tuesdays: Glazed Sweet Potatoes

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In spirit of next week being Thanksgiving (and if you’re like me, trying to figure out what to cook without feeling like a stuffed bird yourself after the whole feast) I’m posting my version of a fantastic classic of sweet potatoes.

Many people grew up with the marshmallow topped potatoes that are swimming in a pool of sugar….(mind, you, I’ve had those and yes, they are good, but don’t even want to think of what they do to my insides.)  So as we say, everything in moderation, I took it upon myself to come up with a more healthy version of glazed sweet potatoes….with everything else on your plate, you probably won’t even realize you’re missing the marshmallows!

 

Glazed Sweet Potatoes

Ingredients

  • 1 tablespoon + spray Pam for the pan
  • 4 medium yams or sweet potatoes, peeled
  • 1/4 cup brown sugar
  • 3 tablespoons maple syrup
  • Freshly grated nutmeg, to taste
  • Walnuts to sprinkle on top

Directions

Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with Pam.

Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.

Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.

 

November 3, 2009

Tasty Tuesdays: Paula Dean’s (Healthy version) Pumpkin Baked Ziti

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If any of you are like me, I love to watch the Food Network—however, learning that watching it at 10pm at night in bed when I’m starving is maybe not the best choice.

So many times I’ll see a great recipe but it calls for a stick of butter or heavy cream—things that just aren’t the greatest for us.  But as our belief is at BCCA, everything in moderation.  So I’ve taken Paula Dean’s Pumpkin Baked Ziti and made it a bit healthier—and honestly, can’t really tell the difference.  And with Fall in full season now, this dish just makes the house smell wonderful!

What are your favorite fall recipes?  Do share at info@thebreastcancercharities.org and we’d love to feature them on our blog!

Pumpkin Baked Ziti

Recipe courtesy Paula Deen, 2008

Prep Time:

20 min

Inactive Prep Time:

–

Cook Time:

1 hr 0 min

Level:
Easy
Serves:
8 servings

Ingredients

  • 1 pound turkey sausage
  • 3/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 (15-ounces) can pumpkin puree
  • 1 cup chicken stock
  • 2 teaspoons chopped fresh sage leaves
  • 2 teaspoons salt
  • 1 pound whole wheat ziti
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup Parmesan

Directions

Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.

Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.

Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in sausage. Simmer until the sauce comes together and is thickened slightly.

Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.

Provided by www.foodnetwork.com

 

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