Cooking Broke

Photo by Malidate Van on

roasted sweet potatoes with pecans and spiced maple

2/3 cup roughly chopped pecans
3 pounds sweet potatoes, cut into large dice
Salt and pepper
2 tablespoons vegetable oil
4 tablespoons unsalted butter
3 tablespoons maple syrup
1/4 teaspoon cayenne pepper

Heat oven to 450 degrees F and arrange rack in the middle.
While oven heats, place pecans on a baking sheet to toast until they smell
nutty and are slightly darker, about 5 minutes.
Remove from oven and set aside.
Place sweet potatoes on a baking sheet, drizzle with oil. Season well with
salt and freshly ground black pepper, and toss to coat. Roast until golden
brown and tender when pierced with a knife, about 40 to 45 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. When it
foams, stir in maple syrup and cayenne
and let cook briefly, about 1 minute. Serve sweet potatoes
with a drizzle of maple butter
and a scattering of pecans.

Balsamic chicken with baby spinach

1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked

Heat a large saute pan over medium-high heat. Add the olive oil
and heat. Add the garlic and cook for 1 minute. Add the chicken
and cook about 4 minutes per side, or until cooked through and
juices run clear. Remove the chicken and set aside. To the same

pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.

Place the couscous in a serving bowl. Top with the spinach,
chicken and balsamic-tomato sauce.

caramel apple cheesecake

1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans

Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining
filling into the crust. Beat together the cream cheese, sugar, and
vanilla until smooth. Add the eggs and mix well. Pour this over the
pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set.
Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small sauce-
pan and heat for about 1 minute, or until spreadable. Spoon the ap-
ple-caramel mixture over the top of the cheesecake and spread

evenly. Decorate the edge of the cake with pecan halves and sprin-
kle with chopped pecans. Refrigerate the cake until ready to serve.

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