Posts by Rachel Schultz

Garlic Mashed Sweet Potatoes

February 4, 2015

One thing about sweet potato (and butternut squash) is that if they are not appropriately balanced in a dish, eating a lot of them can be a bit much. There are some versions of butternut squash ravioli that eating mouthful after mouthful is just too sweet or intense for an entree. I recently dined at a restaurant that served half regular and half sweet potato fries with my burger, which I thought was the right ratio. For these mashed potatoes, I used equal part yukon gold and sweet potatoes to mellow out the bold (and beloved) flavor of my friend the yam. For them to work best in a side dish, they have got to be checked. The garlic helps with that too.

GARLIC MASHED SWEET POTATOES
Serves 3-4

2 sweet potatoes, diced
5 yukon gold potatoes, diced
6 cloves garlic
1 tablespoon buter
1/2 cup milk
Chives
Salt & pepper

Place yukon potatoes in pot and cover with 4 inches of water. Bring to a boil. Add sweet potatoes. Boil for 15 minutes.

Strain potatoes and combine with garlic, butter, milk, and salt & pepper in a stand mixer. Top with chives.

GARLIC MASHED SWEET POTATOES

Author: Rachel Schultz

Ingredients

2 sweet potatoes, diced
5 yukon gold potatoes, diced
6 cloves garlic
1 tablespoon buter
½ cup milk
Chives
Salt & pepper

Instructions

Place yukon potatoes in pot and cover with 4 inches of water. Bring to a boil.
Add sweet potatoes. Boil for 15 minutes.
Strain potatoes and combine with garlic, butter, milk, and salt & pepper in a stand mixer.
Top with chives.

Adapted from A Couple of Cooks.

CHEDDAR & SRIRACHA CORNMEAL PANCAKES

January 5, 2015

Rachel Schultz

These are a very fun concept that gives some nice variety to a pancake occasion, such as sunday brunch. They are savory! They are great with a fried egg on top! I am not even the biggest “brinner” person (breakfast for dinner), but I like these and could do them then! And, they are great for the palettes in your life who love spicy-ness. These also just have a strong “boy food” feel. Have fun with it!

CHEDDAR & SRIRACHA CORNMEAL PANCAKES
Serves about 12 pancakes

1 cup flour
1 cup cornmeal
2 teaspoons baking soda
1 teaspoon paprika
1/2 teaspoon baking powder
1/2 teaspoon chili powder
2 cups milk
2 tablespoons olive oil
1/4 cup maple syrup
2 teaspoon Sriracha
4 fried eggs
Cheddar, shredded
Green onions, sliced

Stir together flour, cornmeal, baking soda, paprika, baking powder, and chili powder in a large mixing bowl. In a separate bowl, whisk together milk, olive oil, maple syrup, and Sriracha. Slowly incorporate dry and wet ingredients.

Heat a skillet over medium-low heat. Pour 1/4 cup batter onto pan. Sprinkle with shredded cheddar. Flip once bubbly. Remove from heat when evenly browned. Top pancake stacks with fried eggs, green onion, and additional Sriracha and maple syrup.

CHEDDAR & SRIRACHA CORNMEAL PANCAKES

Author: Rachel Schultz

Ingredients

1 cup flour
1 cup cornmeal
2 teaspoons baking soda
1 teaspoon paprika
½ teaspoon baking powder
½ teaspoon chili powder
2 cups milk
2 tablespoons olive oil
¼ cup maple syrup
2 teaspoon Sriracha
4 fried eggs
Cheddar, shredded
Green onions, sliced

Instructions

Stir together flour, cornmeal, baking soda, paprika, baking powder, and chili powder in a large mixing bowl.
In a separate bowl, whisk together milk, olive oil, maple syrup, and Sriracha.
Slowly incorporate dry and wet ingredients.
Heat a skillet over medium-low heat. Pour ¼ cup batter onto pan. Sprinkle with shredded cheddar.
Flip once bubbly. Remove from heat when evenly browned.
Top pancake stacks with fried eggs, green onion and additional Sriracha and maple syrup.

SOUTHWEST STUFFED PEPPERS

December 29, 2014

Rachel Schultz

There is one new thing about a stuffed pepper that is the difference between you loving it and being well, a bit hampered while having to eat it. Learning to slice the pepper in half vertically (creating two, more shallow sides) will transform your pepper lifestyle. Stuffed peppers made by removing the tops are a bit cavernous, harder to stuff, and less pretty on the plate. This way gets them into your mouth that much easier. Also, I prefer the pepper to filling ratio better as well!

This is my recipe for homemade taco seasoning as well.

SOUTHWEST STUFFED PEPPERS
Serves 5-6

4 bell peppers, sliced in half vertically
1 cup brown rice
1 cup salsa
1 pound ground turkey, cooked
15 ounces black beans
15 ounces corn
1 clove garlic, minced
3 tablespoons mexican seasoning
1 cup cheddar, shredded
1/4 cup cilantro, chopped
Green onions, sliced

Preheat oven to 425 degrees. Arrange peppers in a 9×13 baking dish and roast for 15 minutes. Meanwhile, bring 1 cup brown rice to boil with 1 and 1/2 cups water in a saucepan over high heat. Cover pot and simmer for 10-12 minutes. In a large mixing bowl, combine salsa, cooked ground turkey, rice, black beans, corn, garlic, and mexican seasoning. Stuff roasted peppers with filling. Roast stuffed peppers covered with aluminum foil for 15 minutes. Remove foil and sprinkle tops with cheddar. Roast for 5 more minutes. Top with cilantro and green onion.

Roast covered with aluminum foil for 15 minutes. Remove foil and sprinkle tops with cheddar. Roast for 5 more minutes. Top with green onions and cilantro.

5.0 from 1 reviews

SOUTHWEST STUFFED PEPPERS

Author: Rachel Schultz

Ingredients

4 bell peppers, sliced in half vertically
1 cup brown rice
1 cup salsa
1 pound ground turkey, cooked
15 ounces black beans
15 ounces corn
1 clove garlic, minced
3 tablespoons mexican seasoning
1 cup cheddar, shredded
¼ cup cilantro, chopped
Green onions, sliced

Instructions

Preheat oven to 425 degrees.
Arrange peppers in a 9x13 baking dish and roast for 15 minutes.
Meanwhile, bring 1 cup brown rice to boil with 1 and ½ cups water in a saucepan over high heat. Cover pot and simmer for 10-12 minutes.
In a large mixing bowl, combine salsa, cooked ground turkey, rice, black beans, corn, garlic, and mexican seasoning. Stuff roasted peppers with filling.
Roast stuffed peppers covered with aluminum foil for 15 minutes. Remove foil and sprinkle tops with cheddar. Roast for 5 more minutes.
Top with cilantro and green onion.