Curry Sweet Potato and Pea Pancakes

I was craving curry the other night. Just the smell excites me. I decided to put this lovely Indian spice into these homemade sweet potato and pea pancakes.

1 1/2 cup steamed sweet potatoes or yams
1 cup frozen peas, thawed or heated
1/2 tsp garlic powder
1/2 tsp paprika
1/2 generous tsp curry powder
1/4 tsp salt
1/4 cup chopped green onion
1 tsp flour 1 tbsp chopped cilantro
1 egg
2-3 tbsp olive oil

Mix and mash all ingredients, except oil. Put 2 tbsp oil in large skillet, heat on medium high. Gently pat together 4 inch patties and set in oil. There should be about 6 patties total. Cook on medium high for about 4-5 minutes or until stiff enough to gently flip. Add one more tbsp of oil if need. Cook on other side for about 3-4 minutes. Gently remove from pan and serve one or two at a time, with a dollop of sour cream on top. Serve over greens or with vegetables.

Apple, Ginger and Brazilian Nut Cake

I overdosed on ginger once, pureeing almost an entire root into a stir fry for one. However, enough time has passed, and I've really warmed back up to the spicy root. :)

I plan to make a cake flavored with warm ginger. It is fall, and I want to make use of the amazingly delicious apples we have this time of year as well. I also love the Brazilian nuts I have - their texture is so hearty, just like coconut. Some large Medjool dates are in my keeping as well. Growing up, I loved snacking on dates stuffed with peanut butter - they are fantastically sweet and dry, but most people I know sadly don't give them a chance.

I decide to combine these delightful ingredients to make a cake to be eaten at breakfast time or after a hearty fall dinner.

Ingredients for Cake

1 cup flour
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp lemon zest
1/2 cup sugar
1/4 tsp salt
1/4 cup crushed Brazilian nuts
1/2 cup chopped Medjool dates (4 or 5 large date)
6 tbsp butter (3/4th one stick)
1 egg
1 cup, plus one tsp of thick homemade applesauce (see below)

Ingredients for Applesauce

1 lb granny smith apples peeled, cored, chopped
2 tbsp water
1 tbsp sugar
1 tsp lemon juice

Directions

Applesauce (make ahead) - combine all ingredients in saucepan, cover and cook on medium for 15 minutes or until apples are very soft and losing shape. Mash when finished. Cool and store in refrigerator.

Cake - Preheat oven to 350 degrees. Butter and flour a 9 inch round baking dish. Beat butter, sugar and one egg in one mixing bowl. Thoroughly mix flour, baking soda, ginger, cinnamon, salt, sugar and lemon zest in another. Add both the flour mixture and applesauce into the butter mixture alternating between portions of the two until all is mixed together. Mix in dates and nuts. Spoon batter into the prepared 9 inch cake pan and bake.

Bake for 30 minutes or until inserted toothpick comes out clean.

Enjoy!

Spicy Artichoke and Three Tomato Pasta

Last night, I wanted something warm and comforting, yet spicy, for dinner. I have a variety of garden tomatoes still available on my balcony from summer, a jar of hot chili oil and a new pasta maker. I decide to concoct this spicy, tangy artichoke dish and it certainly satisfied my craving!

Ingredients:

1/2 lb of fresh egg fettuccini. I used a basic recipe compatible with my machine.
3 tablespoons chopped fresh herbs of your choice. I used tarragon, basil and parsley
2 cups tomato wedges from three tomato varieties.
1 can quartered artichoke hearts, drained. Squeeze out excess moisture between paper towels.
1/2 brown onion sliced
4 garlic gloves sliced
1 tbsp olive oil
1 tsp butter
1/2 tsp chili oil with seeds
2 tbsp red wine (for tangy pasta) or chicken/vegetable broth (for less tangy)
1/2 tsp salt, or to taste
Grated parmesan if desired

Directions:

Cook pasta according to directions and reserve.

Heat olive oil, chili oil and butter in a large skillet on medium high. Add onion and brown. Add artichoke, brown for one minute. Add tomato, herbs, garlic and salt. Cook for 1-2 minutes and then add wine or broth and cook for one minute more. Toss mixture with pasta.

Serve with cheese and fresh herbs on top with French bread slices drizzled with olive oil if desired.