Sweet Potato Pancakes

Last week, JP and I were feeling lazy.  We were dangerously close to ordering Thai food, but I checked out this recipe and dashed the ideas for take-out.  Can anyone pass up fried sweet potatoes?
This recipe is super easy, and at least the fried part is paired with a spinach salad to up the health factor.
This recipe comes from Cooking for Two by Jessica Strand (2009), and it's a wonderful date night meal.  Have your boo deep fry the pancakes, though, because that oil gets hot.  I took care of the potato prep, and salad, so we each had our dinner duty.  All in all, Monday night had a bit more pizazz than the pad thai we would have ordered for the 50th time.

Sweet Potato Pancakes with Spinach Salad
1 large sweet potato, peeled and grated on the large holes of a box grater
1/2 garlic clove, minced
1/2 tsp. salt
1/4 c. cornstarch
2 large egg whites

1. In a medium bow, combine the sweet potato, garlic, and salt, then add the cornstarch.  Using a standing or hand mixer, whip the egg whites on high speed with a tablespoon of water until soft peaks form, 2-3 minutes.  Fold the egg whites into the potato batter.
2. Fill a heavy pot or deep fryer (who has one of those?) halfway with oil (we used peanut).  Heat oil to 350.   (It shouldn't take too long).  Place a cooling rack on the counter next to the stove (or fryer), and arrange a layer of paper towels beneath the rack.
3. Drop large tablespoons of the batter into the oil; to avoid overcrowding, fry only about 3 fritters at a time.  Fry until golden and crispy, about 3-5 minutes, turning once or twice while cooking.  Place fritters on the rack when done and cool for 2-3 minutes before serving.  Continue process until batter is gone.

Spinach Salad
1/2 garlic clove, minced
1/2 tsp. Dijon mustard
1 tsp. zested orange peel
2 tsp. balsamic vinegar
2 1/2 Tbsp. olive oil
Salt and pepper
4 cups spinach
1 c. cherry tomatoes
1/4 slivered red onion

In a medium bowl, combine first 6 ingredients and whisk the dressing until emulsified.  Add spinach, tomatoes, and onion, and toss veggies until coated.  Serve half salad to each person, and top with 2-3 pancakes.  If you're like JP, add a little sour cream to the pancakes; it can only help!

Sweet Potato and Kale Soup

Thanksgiving is tomorrow.  Gracious, this year has flown by.  Anyway, tomorrow kicks off the official start of the holiday season, at least in my book, and that means tons of food.  I love to eat, but I also want to use a bit of restraint periodically during the monthlong binge-eating fest.

 

If you're taking it easy before the big day, try this soup by Joy the Baker.  It's delightfully light, slightly spicy, and chock full of healthy stuff.  Kale is a great source of vitamins K and C, calcium, and antioxidants; sweet potatoes have lots of antioxidants, fiber and complex carbs.  There's a splash of coconut milk, which I thought about leaving out but am so glad I added.  It adds a lovely creaminess without the heft of cream or animal milk.

It does make quite a lot of soup, so I'm planning on freezing a small portion of it for December.  Just reheat and serve over brown rice!

Lentil Sweet Potato Apple Soup

John Paul's out of town this week, visiting LA for work.  I miss him a whole, whole bunch, but I do love eating "bachelorette food" when I've got full control of the kitchen.  He's not the biggest fan of soups, so I figured this was a good time to test out a new recipe for the fall.  I got it from a DailyCandy e-mail, although it originates from Soupergirl.  If it was good enough, I could entice him to try out this vegan, vegetable-laden, healthy soup.

There isn't anything in this soup recipe I don't like.  There's even cumin sprinkled in there!  And paprika!  And it's all blended together in a tasty, puree of sweet potatoes, lentils and apples.

I only tweaked one thing: added some sliced celery to the sauteeing onions, more for the health benefits than taste.

You know what?  I think this is the perfect soup for John Paul.  It's got a kick to it from the chili, richness from the sweet potatoes, sweetness from the apples...it all blends together into a perfect soup to toast some bread with and enjoy by the fire.  I hope he likes it, because this makes 8 servings!