Purple Sweet Potato Bread

Design

Another way to use up a purple sweet potato, bake a bread. The taste is depending on personal preference, if you want more like sweet bread then add more sugar or your choice of sweetener. You can add spice too if you like such as nutmeg or cinnamon. The bread is so soft and fluffy. Eat it with chocolate spread or jam, yummmm.

Purple Sweet Potato Bread

Ingredient

  • 1 cup warm water
  • 3 tbsp sugar
  • 2 1/4 tsp yeast
  • 1 tsp salt
  • 1 cup purple sweet potato puree
  • 3 cup all-purpose flour

Direction

  • In a glass bowl, dissolve yeast in warm water and 1 tbsp sugar. Keep the bowl in warm place and wait about 10 minutes until it foamy to proof the yeast is good.
  • Put the yeast mixture in your favorite mixer bowl, here I use kitchen aid mixer with dough hook attached, you can knead it by hand too.
  • Add the rest of sugar, oil, salt, purple sweet potato purée and flour into the mixing bowl.
  • Knead it as per mixer manual instruction for making bread dough until all combined and dough clean the bowl. If it still sticky add 1 tbsp flour at a time.
  • Put the dough in the lightly greased bowl, keep it in a warm place (in the oven with the light on or countertop covered with a kitchen towel) for 40 minutes until rise double the size.
  • Put the dough on the working place countertop, dust your fingers with flour, knead the dough and shape it like bun or loaf.
  • I make some buns here. Put the buns on the pan lined parchment paper. Let it rise double the size again in the warm place for about 40 minutes.
  • Preheat oven to 350 °, bake the buns in the middle rack for 15 minutes until lightly brown on the top. If you make a loaf then bake it for 35 – 40 minutes until lightly brown on the top.
  • Cool the bread on a baking rack, enjoy it on its own or with jam, chocolate spread, nut butter.
  • Perfect for breakfast or fall season dinner roll.

Do you like a sweet potato for bread or just wheat bread?

 

 

Tomato Smoothies

Design

I love gardening. I have a small vegetables garden in my backyard. This year I plant yellow variety tomato. This variety has very sweet and juicy flavour just pair it with avocado, peach and little bit orange juice perfect for morning smoothies.

Tomato Smoothie

Ingredient

  • 2 medium size yellow tomatoes
  • 1 peach peeled
  • 1 avocado
  • 1/4 cup orange juice

Direction

  • Put all ingredient in your favourite blender, process it until smooth, enjoy.

Like many other smoothie recipes, it is so easy to make with minimal ingredient and most of it always available in our pantry. Do you have your favourite tomato recipe? I would like to know if you would like to share.

Chili Sambal

Design

Chili Sambal is spicy condiment or salsa from Indonesia, the main ingredient here chili pepper obviously. But if you don’t like it spicy then just omit the chili, the taste will be slightly into tomato taste instead. There are so many type of sambal or salsa in Indonesia, depending on the traditional culinary serves in each place. We enjoy Sambal as dipping sauce for veggies platter. It can be serve with all kind of dish like roast or fried chicken, fish, meat, egg and tofu or tempeh for vegetarian choice. Also for seasoning mix to make certain grilled chicken or fish. It is easily double the recipe and freeze it if you like, just thaw and heat it up when you ready to use it.

Chili Sambal

Ingredient

  • 10 red serrano or chayenne chili peppers
  • 3 shallot or 1 medium size onion
  • 5 cloves garlic
  • 3 pcs keylime leaves
  • 2 medium tomatoes
  • 1 tbsp oil
  • 1 tsp shrimp paste or anchovies paste

Direction

  • Cut tomato and onion in half.
  • Put tomato, chili peppers, onion and garlic in to sauce pan, boil it with little water until all soft. Cool it then process on blender on pulse or immerse blender, just until all mix together with some chunk pieces, we don’t make purée here. Alternatively use pestle and mortar if you have one available.
  • Return it back to the sauce pan, add 1 tbsp oil, shrimp paste or anchovies paste if you use it and keylime leaves, let it simmer on low heat until almost all liquid evaporated.
  • Note : if you don’t like shrimp paste or anchovies paste just omit it, then just add salt for taste in to recipe while it simmering.

Baked purple sweet potato donut

Design

It is sweet potato, but it is purple. It is donut, but it is baked instead of fried. Purple sweet potato also called purple yam has lots of nutrients, just like any other purple fruits or vegetables like blueberry, I believe purple sweet potato has high of antioxidant properties. I love it on smoothies, baked goods, or just enjoy it on its own. The hard part is try to feed my kids with this goodness on its own. It always impossible, they turn their nose off as soon as I mentioned it. So, I figured if they like baked good,  why not make it into baked donut and of course dairy free. After I search around, I came across this recipe, it called for pumpkin as main ingredient but it work wonderfully with sweet potato. To get the purée consistency, you can put the sweet potato in microwave, baked, steamed, or boil it with little bit water until it soft when you poke it with fork then purée it on food processor. It doesn’t looks like regular yeast donut dough but it is more like cake consistency dough, and I use the donut mold pan to bake it.

Baked Purple Sweet Potato Donuts

Ingredients

  • 1 1/2 cup purple sweet potato purée
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup cooking oil
  • 1 tsp cinnamon powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 3/4 cup all purpose flour

Directions

  • Preheat oven on 350 deg F.
  • In medium mixing bowl, whisk eggs, sugar, and oil until mixed, add cinnamon, baking powder, salt then mix it.
  • Add purple sweet potato purée, mix it, add flour and fold it until well blended like cake consistency.
  • Use spoon to pour the batter on donut mold pan, or use the piping bag for easiest way and messy free.
  • Bake it for 13 minutes or until tooth pick come out clean.
  • Cool it on baking rack.

From this point you can glaze it with your favourite one. Here I use the simplest chocolate glaze and I use this dairy chocolate glaze for cake pop too.

Simple Chocolate Glaze 

Ingredients

  • 1 cup dairy free chocolate chip
  • 2 tbsp dairy free butter
  • 1 tbsp dairy free milk
Directions
  • Put all ingredient in microwave safe bowl, put in microwave for 1 minutes, keep checking it to make sure it is not burnt.
  • mix it well until smooth consistency, if it too thick just add more milk a teaspoon at a time.

Hope you enjoy it as we do, my kids love this donut because it colourful too. And the best thing is the donuts is baked and dairy free.

Adapted from http://blog.kingarthurflour.com/

All picture and text @craftyforhome

Mango Avocado Salsa

mangoavocadosalsa

Who doesn’t love mango and avocado? Full of vitamins, heavy on nutrients, easy to prepare, perfect for a snack or main dish. One of my favorite way to serve it beside morning smoothies makes it for salsa. If time is limited, this salsa can be prepared in a couple hours and keep it in the fridge before serve. Best use fresh mango, not the frozen one. I use parsley for lemon and cilantro for lime, it is a perfect pair. The salsa is excellent to serve with seafood, chicken, grilled steak, dipping for tortilla chip, taco or just eat the salsa on its own like salad.

Mango Avocado Salsa

Ingredient:

  • 1 mango, peeled, pitted and diced
  • 1 ripe avocado, halved, pitted and diced
  • 1 small red onion or 3 shallots, diced
  • 1/2 cup chopped parsley
  • juice from 1 lemon
  • 1 mini cucumber, peeled and diced
  • 1 jalapeno or your choice of hot pepper, seeded and chopped (optional)
  • Salt and fresh cracked black pepper to taste
  • 1 tsp olive oil

Direction:

  • Mix all ingredient in a medium bowl, you can omit jalapeno if you don’t like it spicy. Season with salt and fresh cracked black pepper to taste.
  • Let it sit for a half an hour to incorporate all the flavour or serve it right away. Either way it still taste fresh and yummy.

 

Canning jar for dry spices storage

spice

I cook a lot, I can say almost everyday if we don’t have left over from the previous dinner or eating out. If I don’t have fresh herbs or fresh spices on hand, using the dry spice is fine too, it actually save the time for preparation such as cutting, washing, chopping, etc. Some days, I got hard time to find those dry spices I need when I just pile them up on the basket. So I came up with organizing plan for it. Something simple, easy to find, and inexpensive storage system. I happen to have some canning jar laying around without any use, I thought I would try to use few jars , see if it work the way I want to.

spice jar

First I used the original metal lid and ring, but it wasn’t simple enough as there was two lids attach to the jar. So, I tried to use the plastic lid instead of the metal one and it is perfect, simple and looks clean. Also just use the canning label to write the name of each spices. It is work, using canning jar for storage is simple, easy to find the spice I need and inexpensive storage system.

What is your favourite storage system for all dry spices you have ?

Garlic Shrimp

garlic shrimpI love seafood, especially shrimp, fish, crab and lobster.One of my daughter favourite food is shrimp , any kind of shrimp recipe we give her, she will happily eat it all.Shrimp is so easy to cook, the key to have nice bite of shrimp is make sure not to over cooked it, otherwise it will be chewy. I always  boil the shrimp first for couple minutes until it turning pink, before I toss it with other ingredients.Here is our favourite recipe, easy to make , simple ingredient and quick to make. Perfect for weekday dinner that doesn’t required lots of time to cook. You can peel the skin off if you preferred that way before the boiling process.

Garlic Shrimp

Ingredient:

  • 1 package of raw fresh or frozen shrimp about 1 pound
  • 5 cloves of garlic
  • 2 shallot or half small onion
  • 2 tbsp. tomato sauce/ketchup
  • 1 tbsp. olive or grapeseed oil
  • juice of half lemon
  • 1 tsp sweet soy sauce or honey
  • salt and pepper
  • green onion for garnish

Direction:

  • Boil shrimp for a couple of minutes until it turning pink, do not over cook, drain the water and set aside
  • Chopped garlic and slice onion thinly
  • Heat oil in the pan, cook onion on medium heat, add garlic, cook it until fragrant but don’t overcook it
  • Add boiled shrimp, stir fry for a minute, add ketchup, soy sauce or honey, lemon juice, salt and pepper, stir it for a minute, done
  • Put it on serving plate and garnish with green onion
  • Serve garlic shrimp with steamed rice