Chile-Glazed Sweet Potatoes with Cinnamon and Orange

At our farm, we grew about an acre of organic sweet potatoes every year and we got really tired of the usual sweet potato casserole recipes.  I ran across this one and it has now become a favorite.  Also, it is from one of my favorits chefs, Rick Bayless. Since Rick is a stickler for authenticity he mentions a lot of ingredients you may not be familiar with or have access to but you can make do with whatever reasonable substitute you have.  Even if you just make your own version of this, it is muy delicioso.  

[Text and Recipe excerpted from Rick Bayless’s Mexican Kitchen: Capturing the vibrant flavors of a world-class cuisine.(Scribner) and FronteraKitchens.com website.]

 (This recipe also seems very long, but it is actually quite simple.)

"This casserole has all the homey appeal of the sweet, crusty, orange-scented, sweet potatoes most of us put on our Thanksgiving tables. But keep in mind that these are Mexican--robust with chile, tempered with honey, perfumed with herbs and spices. Vegetables stewed in a rich and robust red chile sauce, either as a taco filling dusted with crumbled aged cheese or as a vegetable main course (customary for fast days on the Church calendar), are deeply rooted in Mexican cuisine." 

Serves 6 to 8 as an accompaniment

To make 2/3 cup Sweet-and-Spicy

Ancho Chile Seasoning Paste:

5 garlic cloves, unpeeled

6 medium-to-small (a scant 3 ounces total) dried ancho chiles, stemmed and seeded

1 teaspoon dried oregano, preferably Mexican

1/2 teaspoon cinnamon, preferably freshly ground Mexican canela

A generous 1/4 teaspoon black pepper, preferably freshly ground 

A generous 1/8 teaspoon cloves, preferably freshly ground 

1/2 cup chicken broth or water

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3 pounds (about 5 medium) sweet potatoes, unpeeled

1 tablespoon finely chopped orange zest (orange rind only), plus some thinly-slivered zest for garnish

1/2 cup fresh orange juice

2 tablespoons honey

Salt, a generous teaspoon

2 tablespoons melted butter or olive oil (optional), plus a little extra for the pan

A few tablespoons chopped cilantro, for garnish

1 or 2 tablespoons Mexican Thick Cream, crème fraîche or sour cream thinned with a little milk, for garnish

1. Making the Sweet-and-Spicy Ancho Chile Seasoning Paste.

Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft (they’ll blacken in spots), about 15 minutes; cool and peel. While the garlic is roasting, toast the chiles on another side of the griddle or skillet: 1 or 2 at a time, open them flat and press down firmly on the hot surface with a spatula; in a few seconds, when they crackle, even send up a wisp of smoke, flip them and press down to toast the other side. In a small bowl, cover the chiles with hot water and let rehydrate for 30 minutes, stirring regularly to insure even soaking. Drain and discard the water. Combine the oregano, cinnamon, black pepper and cloves in a food processor or blender, along with the chiles, garlic and broth or water. Process to a smooth puree, scraping and stirring every few seconds. (If the mixture just won’t go through the blender blades, add a little more liquid.) Press through a medium-mesh strainer into a small bowl.

2. Assembling the dish.

Slice each of the sweet potatoes into 4 lengthwise wedges. Lightly butter or oil a 13x9-inch baking dish, and lay in the sweet potatoes in a single layer. Combine the chile seasoning paste with the orange zest, orange juice and honey. Taste and season with salt (it should taste salty, since this is the seasoning for the potatoes). Spoon evenly over the sweet potatoes.

3. Baking the potatoes.

Turn on the oven to 350 degrees. Drizzle the sweet potatoes with the (optional) butter or oil, cover with aluminum foil and bake for 45 minutes or until the potatoes are almost fork-tender. Raise the oven temperature to 425 degrees, uncover the potatoes, baste with the juices and bake until the potatoes are nicely glazed and the sauce reduced to a medium-thickness, about 10 minutes. Sprinkle with slivers of orange zest, chopped cilantro and a drizzle of cream if you wish, and it’s ready to serve.

Advance Preparation:

The seasoning paste may be made a week or so ahead. The potatoes can be assembled through Step 2 several hours in advance, or they can even be baked and reheated. Garnish right before serving.

Daikon Radishes

We grew daikon radishes at our farm for years. There are many varieties, some which are huge and some which ca be quite small and delicate. For those of you who don't like radishes, before you judge these, give them a change. Many of them are very different from the little round radishes you find at the salad bar.

The word Daikon is a combination of two Japanese words: dai (meaning large) and kon (meaning root). Daikon is a root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes - spherical, oblong and cylindrical. They are also in the plant family Brassicaceae, which makes them related to broccoli, kale, etc. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.

Radishes have been developed in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet (they require a long growing season for such development. These types are grown in the U.S., mainly by Asians for use in oriental dishes). Most of the commonly available Chinese radishes are white, but some are yellowish, green or black.

Culture is similar to the common radish, except that daikons are bigger and need more space and a longer growing season. A deep, loose, moist, fertile soil is required. Plant in late winter or early spring for spring and summer use and in July for fall harvest.

Chinese radishes can be found on the market 12 months out of the year, especially in areas having an Oriental population. As with any root crop, look for Chinese radishes that are free of growth cracks and bruises with firm and crisp roots. Chinese radishes keep well in refrigeration if they are placed in a sealed container or plastic bag to maintain high humidity.

This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for.

A Japanese secret to cooking daikon is to use water in which rice has been washed or a bit of rice bran added (this keeps the daikon white and eliminates bitterness and sharpness).

For Chips, Relish Tray Sticks or Stir Fries - Simply peel Daikon with a peeler and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with your favorite sour cream or yogurt dip. Cut into julienne strips for relish trays, salads or stir-frys.


Nutrition Information - Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves.

 (Info source  www.whatscookingamerica.net website)


Daikon seeds can also be sprouted for a wonderful, tangy addition to your salads, sandwiches and are sometimes served with sushi. Just make sure that you purchase organic, non treated seeds to sprout.

I did not include recipes for daikon since they are generally used raw. However, if you search recipe sites for Japanese and/or recipes containing daikon, you will be surprised at how versatile this veggie can be.

Sakurajima Daikon ( from Wikipedia)

Greek greens and sweet onion pie

Greek pie crust

2 1/4 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
3 tablespoons olive oil
3/4 cup water

Equipment: 9- or 10-inch tart, pie or springform pan.
In a bowl, mix together flour, salt and baking powder. Make a well in the center and add olive oil and water. Mix together with a fork. The dough should come together in a ball. Do not overmix.
Pour dough out of bowl onto a lightly floured surface and knead just until smooth, about 1 minute. Divide dough into halves. Press each half into a circle, about 4 inches in diameter. Wrap in plastic and refrigerate at least 15 minutes.
When ready to bake, roll out one piece of dough onto a lightly floured surface, into a thin 12-inch round. Spray or brush pan with olive oil. Line pan with dough.

Filling

2 to 2 1/2 pounds chard or other mild greens like spinach, amaranth, stems removed
2 tablespoons olive oil
1 large sweet onion, chopped
2 to 3 garlic cloves, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
3 eggs, beaten
1/4 pound feta cheese, crumbled
Salt and pepper to taste

Bring a large pot of water to a rolling boil. Add greens and 1 tablespoon salt. Cook for 2 minutes, or just until tender. Using tongs or a slotted spoon, transfer greens to a bowl of cold water, then drain. Thoroughly squeeze excess water from greens, then chop.
Preheat oven to 375 degrees. Heat olive oil in a large skillet over medium heat, add onions and garlic, and cook until soft, about 5 minutes. Stir in greens and herbs, long enough to coat with oil. Remove from heat.
Beat eggs in a large bowl. Remove 2 tablespoons of beaten eggs for brushing the crust. Add feta and greens, mix well and season with salt and pepper.
Pour filling into pan, covering surface of the bottom dough layer. Roll out second piece of dough and place over filling. Pinch top and bottom dough edges together, crimping edges around rim of pie.
Brush top with reserved egg, and with a paring knife, make a few incisions on top to release steam. Bake 40-50 minutes, until crust is golden. Cool slightly. Slice into wedges, warm or at room temperature.
Makes six servings.

Cabbage and Brussels Sprouts

No, Brussels sprouts are not little baby cabbages, even though they certainly look like they are. They are the a cultivar of wild cabbage. 


Forerunners to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts as we now know them were cultivated in Belgium as far back as 1200, hence the name (Brussels is capital of Belgium). They were first grown commercially in Belgium in the 1580s, now they are cultivated all over Europe.The first written reference dates to 1587. During the 16th century they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe.


Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi; they are cruciferous. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin. Although they contain compounds such as goitrin that can act as goitrogens and interfere with thyroid hormone production, realistic amounts in the diet do not seem to have any effect on the function of the thyroid gland in humans.


Production of Brussels sprouts in the United States began around 1800, when French settlers brought them to Louisiana. The first plantings in California's Central Coast began in the 1920s, with significant production beginning in the 1940s. Currently there are several thousand acres planted in coastal areas of San Mateo, Santa Cruz, and Monterey Counties of California, which offer an ideal combination of coastal fog and cool temperatures year-round. The harvest season lasts from June through January. They are also grown in Baja California, Mexico, where the harvest season is from December through June.


Much of the United States production is in California, with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers and rich soil abounds and to a lesser degree on Long Island, New York.


Brussels sprouts are ideally suited to cold frosty winters, as they produce their crops from late October to early March. In the home garden, they can be grown in late fall, into and over winter because Brussels sprouts are best after a heavy frost, according to my grandmother. (We had these when I was growing up and I remember seeing them still green and growing in the garden, even after a blanket of snow.)


Brussels sprouts, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anti-cancer properties. Although boiling reduces the level of the anti-cancer compounds, steaming, microwaving, and stir frying does not result in significant loss. Brussels sprouts are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

Kohlrabi

This unusual looking veggie comes in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. They are usually eaten raw, just peeled, sliced and added to a salad, but they are also delicious cooked. I couldn't find a better source for recipes for this veggie that Simply Recipes, so here it a link to that page. Click Kohlrabi Recipes to get recipes.




I have made the one below and I like it very much, although it calls for a lot of ingredients and I made it when I was growing most of them, not purchasing them, but the recipe might give you a good place to start on your own version.  Personally, I still prefer to eat kohlrabi just peeled, sliced and salted a little. (I originally found this recipe at the VegParadise website.)

KOHLRABI SIAM CHOPPED SALAD
4 kohlrabis, about 2 to 2 1/2" in diameter
3 green onions, chopped
1/4 lb.(113 gr) snow peas, chopped
1 1/2 C.(355 ml) Napa cabbage, chopped
1/2 red bell pepper, cut into fine julienne about 1" (2.5 cm) in length
1/2 to 1 fresh pasilla pepper, diced or 1/8 t. crushed pepper flakes
1 or 2 cloves garlic, finely minced
1/2" (1 cm) piece ginger, peeled and grated
2 T. toasted sesame seeds
3 T. organic canola oil
2 t. sesame oil
Juice of 1/2 lemon
Dash of rice vinegar
Salt and freshly ground pepper to taste
Black sesame seeds
2 T. minced green onions


Combine all ingredients except black sesame seeds and green onions in a large bowl and toss well to distribute flavors.
Garnish top with black sesame seeds and minced green onions. Best if made several hours ahead to allow dressing to penetrate vegetables. Serve as a salad course or a side dish. Serves 4.

Cresses

Cauliflower

Mustards and Turnips

Canola, Collards and Kale

I have included these three on one page because the cooking method for them is identical.

Broccoli and Broccoli Raab

Additional Nutritional Information

Cole Crops-Broccoli, Brussels Sprouts, Cabbage, Canola, Collards, Kale and Kohlrabi, Mustard, Turnips and Watercress

"The terms "cold" and "cole" sound the same but have different meanings. "Cold" of course refers to temperature. "Cole" refers to any of various plants belonging to the Cruciferae (and the Brassicas) or mustard family. Even though you might not be familiar with the impressive scientific name or enjoy eating mustard you are certainly familiar with other members of this family.

The mustard family includes cool season crops such as Brussels sprout, cabbage, cauliflower, collards, kale, kohlrabi, mustard, broccoli, turnips and watercress. All of these familiar garden crops can trace their history to a common ancestry of wild cabbage originating in the Mediterranean and Asia Minor area. The close kinship of these crops enable diversified usage of plant parts. For instance, Brussels sprout plants are grown by most gardeners for a miniature heads (sprouts) which develop in the axils of the leaves. However, the leaves of Brussels sprouts are considered by some to be milder and sweeter than those of the collard which is especially grown for leaf production. Most gardeners are familiar with the fact turnips can be grown for the greens (leaves) or for the turnip roots. In other words, when growing a member of the Cruciferae family the saying "what you see is what you get (to eat)" truly applies!

This group of cole crops enjoy cool seasons and are somewhat cold tolerant. Cabbage for instance can withstand frost down to 20 degrees or even 15 degrees F. Cauliflower and chard are more sensitive to cold than broccoli, collards, kale, kohlrabi, or mustard. The conditioning of the plants as influenced by weather conditions prior to exposure to cold temperatures determine plant survival. Maturity of the plant also has much to do with the amount of cold which cole crops can survive. When broccoli plants have produced buds, even a light frost may cause considerable damage since clusters freeze, turn brown and ultimately rot.

The cole crops grow best at a monthly mean temperature of 60 to 70 degrees F. This occurs when temperatures are 80 degrees F. or less during the day and 60 degrees F. or less during the night. In most parts of Texas these ranges occur in October- November. In order to produce the best quality of the slower maturing cole crops, Brussels sprouts, cabbage, cauliflower and broccoli should be planted in gardens in August or early September. These crops can be directly seeded or transplanted into the garden area. Faster maturing cole crops such as collards, kale, kohlrabi, mustard, and turnips can be directly seeded into the garden as late as September. Of course, when you plant depends on where you live.

When you plant cole crops in the garden you are investing in a healthful life. Gardeners are in the business of producing health foods even though they may not know it. Vegetables contain essential elements for health and the enjoyment of eating fresh garden vegetables makes health fun. Exactly how necessary are vegetables to the healthy body? Some animals can synthesize vitamin C, but man, apes, birds, and a few other animal species lack this ability. Vitamin C cannot be stored in the body, making a daily supply essential to good health.

Cabbage is high in vitamin C, and Germans are known as "krauts" because they have traditionally consumed large quantities of this vegetable. Broccoli, collards, and other vegetables of the cabbage family are rich in vitamin C, as are leafy vegetables such as kale and turnip greens supply carotene, which the human digestive system converts to Vitamin A.

Proteins are nitrogenous compounds which are composed of amino acids. All vegetables provide some protein. The percentage protein in vegetable legumes is as high or higher than that of meat. Even non-legume vegetables such as sweet corn, Brussels sprouts, collards, and kale contain more protein than does milk."

The above was taken from the Texas A&M website because I could not have said this any better. In our climate, any or all of the following can be planted in late summer for a fall harvest that will usually last well into the winter. My grandmother used to grow Brussels Sprouts and she always said they were never good until after it has snowed on them a time or two.  I believe it because I grew up eating them, from her garden and they continue to be one of my favorite veggies, although none have ever been as good as I remember hers being.


Because these vegetables tend to be strongly flavored  and many people shy away from them for that reason, which  I think is a huge mistake. Along with the nutritional powerhouses described above, these veggies are a great source of natural sulphur, a necessary nutrient for the growth of new cells (think anti-aging).  I have included links below to additional info about individual varieties, as well as some recipes that might just change your mind about them. Just click on the name of the cole veggies below to see more.




Broccoli and Broccoli Raab
Brussels sprouts
Cabbage (green and red)
Canola
Cauliflower
Collards
Kale
Kohlrabi
Mustard
Turnips
Water Cress and "Creasy Greens"