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Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum

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Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum

Za'atar Chicken Thighs with Sweet Potatoes, Kale, and Sorghum.jpg

Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum

Serves 6

Ingredients:
6 bone-in skin-on chicken thighs
1 tablespoon za’atar (see notes)
1/4 teaspoon salt, plus more for sprinkling
1/2 teaspoon pepper, plus more for sprinkling
2 tablespoons olive oil, divided
1 1/2 cups diced yellow onion
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
2 cups diced orange- or yellow-fleshed sweetpotatoes
1 cup peeled, diced apple
1 cup chicken broth
1 cup whole grain sorghum (see notes)
1 cup water
2 cups packed chopped kale

Instructions:

  1. Sprinkle the chicken with the za’atar, salt, and pepper.

  2. In an instant pot on the sauté setting, warm 1 tablespoon of the oil. Add the chicken skin side down and cook until browned, 5 to 6 minutes. Turn the chicken and brown the other side, 2 to 3 minutes. Transfer the chicken to a plate and set aside.

  3. Warm the remaining 1 tablespoon of oil in the pot. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the lemon juice and oregano and scrape up any browned bits on the bottom of the pan. Add the sweetpotatoes, apple, broth, sorghum, water, and a sprinkle of salt and pepper. Arrange the chicken, skin side up, on top of the mixture. Secure the lid, making sure that the steam vent is closed. Switch to the pressure cooker setting and cook for 20 minutes.

  4. Release the steam valve and open the lid. Remove the chicken and set it aside. Stir the kale into the mixture in the instant pot.

  5. Arrange the sweetpotato and sorghum mixture on plates or a platter, top with the chicken, and serve.

Notes: Za’atar is a Middle Eastern spice blend. Look for it in the spice section of your supermarket and at gourmet food stores.

For tips on buying and cooking with sorghum, visit www.simplysorghum.com.

Recipe and photo courtesy of Simply Sorghum

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Whole Grain Sweetpotato and Sorghum Stuffing

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Whole Grain Sweetpotato and Sorghum Stuffing

Whole Grain Sorghum and Sweetpotato Stuffing.jpg

Whole Grain Sweetpotato and Sorghum Stuffing

Serves 8

Ingredients:
2 cups diced orange- or yellow-fleshed sweetpotatoes
One 8-ounce package sliced mushrooms 
1 large green apple, diced 
1 large red apple, diced 
1 cup diced carrots 
1 cup diced celery
1 bunch kale, torn 
1 large red onion, cut into thin wedges 
1 lemon, sliced, plus 3 tablespoons fresh lemon juice
2 sprigs fresh rosemary 
2 sprigs fresh thyme 
1/2 cup (1 stick) butter, cut into 8 pieces 
About 3/4 cup olive oil, divided
Salt and pepper to taste 
8 cups cooked whole grain sorghum (see note)
2 tablespoons chopped fresh parsley 
2 teaspoons chopped fresh sage 
1 cup toasted pecans, chopped (optional) 
1/4 cup olive oil 
2 cloves garlic, minced

Instructions:

  1. Preheat the oven to 400F.

  2. Line a large rimmed baking sheet with foil. Spread the sweetpotatoes, mushrooms, apples, carrots, celery, kale, onions, sliced lemon, rosemary, and thyme on the foil, then scatter the butter pieces on top. Drizzle with 3 to 4 tablespoons of oil and sprinkle with salt and pepper. Roast until tender, 25 to 30 minutes, tossing occasionally.

  3. Meanwhile, in a small bowl whisk together the lemon juice, garlic, and remaining 1/2 cup of oil. Add salt and pepper to taste and set aside.

  4. In a large serving bowl, combine the roasted vegetables, sorghum, parsley, sage, and pecans, if using. Drizzle with the lemon-oil mixture and serve.

Note: For tips on buying and cooking with sorghum, visit www.simplysorghum.com.

Recipe and photo courtesy of Simply Sorghum

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Summer Fruit Cobbler with Sweetpotato Cake Topping

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Summer Fruit Cobbler with Sweetpotato Cake Topping

Reprinted from “Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie,” by Mary-Frances Heck (Clarkson Potter/Publishers, 2017)

This sweetpotato cake batter is enriched with almond flour, which offers a nutty flavor and a pleasant texture. Using several types of fruit for a cobbler lends nuance to the wholesome dessert.

Summer Fruit Cobbler with Sweetpotato Cake Topping

Summer Fruit Cobbler with Sweetpotato Cake Topping

Serves 6 to 8

Ingredients:
2 cups hulled and halved strawberries
2 cups raspberries
2 cups blackberries
2 cups chopped ripe peaches, apricots, or nectarines
3/4 cup plus 1 tablespoon sugar
1 tablespoon cornstarch
1 cup all-purpose flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 large egg
3/4 cup cooked, pureed orange-fleshed sweetpotatoes (from about 9 ounces raw)
2 teaspoons grated lemon zest

Instructions:

  1. Arrange a rack in the lower third of the oven and preheat it to 350°F.

  2. Toss the strawberries, raspberries, blackberries, and stone fruit in a 13x9x2-inch baking dish. In a small bowl, stir together 1/2 cup of the sugar and the cornstarch until the mixture is well blended. This simple act will ensure that the cornstarch is distributed evenly and gently thickens the fruit juices. Sprinkle the sugar mixture over the fruit, then toss it again to coat the fruit evenly. Let sit while you make the batter.

  3. In a small bowl, stir together the flour, almond flour, baking powder, and salt. In a large bowl, beat the butter and 1/4 cup of the sugar until pale and fluffy, about 2 minutes. Add the egg and beat to combine it fully; then beat in the sweetpotato puree and lemon zest. Add the dry ingredients, beating just to incorporate and form a stiff batter. Drop 6 to 8 heaping tablespoonfuls of the batter evenly over the fruit. Sprinkle the batter with the remaining 1 tablespoon sugar. Set the cobbler on a rimmed baking sheet.

  4. Bake the cobbler until the center is bubbly and the cake is risen and golden, 30 to 35 minutes. Let cool for at least 30 minutes before serving.

Tip: You can also make small tea cakes with this batter and a couple cups of whatever fresh berries are in season. Divide the batter among 12 greased standard muffin cups and top each with a few berries. Bake at 350°F for 20 to 25 minutes.

Copyright © 2017 by Mary-Frances Heck. Photograph by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Sweetpotato “Big Macs”

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Sweetpotato “Big Macs”

Reprinted from “Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie,” by Mary-Frances Heck (Clarkson Potter/Publishers, 2017)

As a kid, I loved the classic Big Mac, and I still occasionally get a taste-memory craving for it. But, as an adult, I really don’t like the low-quality meat that’s part of the original package, so I recreated the sandwich at home, replacing the meat with crispy sweetpotato patties which go remarkably well with the tangy sauce, crunchy pickles, onions, iceberg lettuce, and American cheese, all on a sesame seed bun.

Sweet Potato Big Macs

Sweetpotato “Big Macs”

Makes 4 burgers

Ingredients:
2 large sweetpotatoes (about 1 1/2 pounds), peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Neutral oil, such as canola or grapeseed
4 sesame seed burger buns, plus 4 additional bottom buns
Burger Sauce (recipe follows)
1/4 head iceberg lettuce, shredded
24 dill pickle chips
4 slices American cheese
1/4 cup thinly sliced onion or shallot

Instructions:

  1. Grate the sweetpotatoes on a box grater into a larger bowl. Season with the salt and pepper.

  2. Heat the oil to a depth of 1/4 inch in a large, nonstick skillet set over medium heat. Line a plate with brown paper or paper towels. When the oil shimmers, add 2 or 3 handfuls (about 1/2 cup each) of sweetpotato to the skillet in compact mounds. Let the sweetpotatoes fry into a patty, like a hash brown or latke, for about 2 minutes. Flip and cook until the patties are crispy, 2 more minutes. Drain the patties on the brown paper. Replenish the oil as needed to maintain a depth of 1/4 inch. Repeat with the remaining sweetpotatoes until you have 8 patties.

  3. Toast the buns. Line up the 8 bottom buns on a work surface. Spread 1 tablespoon of burger sauce on each and then top with shredded lettuce and pickle chips. Place a slice of cheese on half (4) of the bottom buns and add a patty on all of them. Top the patties with the onions, stack the burgers, and add the top buns.

Tip: The patties can be made up to 1 hour ahead; reheat them in a 400°F oven until hot and crispy, about 5 minutes.

Burger Sauce

Makes 1/2 cup (enough for 4 burgers)

1/4 cup mayonnaise
2 tablespoons grainy mustard
1 teaspoon pickle juice
1/2 teaspoon honey
2 tablespoons chopped dill pickles
1 garlic clove, chopped
1/2 teaspoon paprika

  1. In a medium bowl, whisk together the mayonnaise, mustard, pickle juice, honey, pickles, garlic, and paprika until smooth. The sauce will keep in an airtight container in the refrigerator for 3 days.

Copyright © 2017 by Mary-Frances Heck. Photograph by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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