Tonight's cooking class featured two vegetable side dishes: carrots and sweet potatoes.
The
Sweet Potato Casserole recipe is from my new favorite website for cooking/recipes
skinnytaste.com. If you like to make your favorite dish in a "skinny" or low-fat way, definitely visit that site!!
Ingredients: 2lbs sweet potatoes, 1/2 cup golden raisins, 1tsp agave, 1/4 tsp ground cinnamon, pinch nutmeg, pinch allspice, 8oz can unsweetened crushed pineapple drained, 2tbsp chopped pecans, 1 cup mini marshmellows. Those are the ingredients listed exactly on the original. We left out the agave and allspice and it was fine. I've also used regular raisins instead of the golden and that is fine too.
Directions: Peel and cut the sweet potatoes into large chunks; cover the potatoes with water in a large pot and boil until they are soft if pierced with a fork. Drain and return to the pot. Preheat the oven to 400degrees. Mash the sweet potatoes (you could use a blender) and add in the raisins, agave, spices and pineapple. Lightly spray a casserole dish with oil and spoon in the sweet potatoes. Sprinkle with the pecans and marshmellows and Bake for 15minutes.
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| sweet potato casserole |
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| glazed carrots |
We also made
Glazed Carrots using a recipe from Dierbergs' "Everybody Cooks" catalog, December 2012 issue.
Ingredients: 1 pound carrots, sliced diagonally 1/4-inch thick and for the Apricot Glaze: 1/4 cup apricot preserves, 1 tablespoon butter, 2 teaspoons fresh lemon juice.
Directions: Place the carrots in a steamer basket and insert in a covered saucepan with about 1 inch of water. Bring to a boil over high heat; reduce heat and steam until carrots are crisp-tender, about 10 minutes. Place all the glaze ingredients in a 1 cup glass measure. Microwave (high) for 30 to 45 seconds or until butter is melted; stir until well blended. Toss with cooked carrots. Makes 4-6 servings (per serving 77 calories, 2g fat) We used a bag of baby carrots instead of having to slice them up.
