Malanga Blanca Root Fritters

Thus another ugly vegetable from the potato isle. Malanga root is used a lot in Cuban cuisine, this recipe is based off one that I found while finding out where they came from. The recipe I found was very vague in the directions so I tried it with some modifications to make it actually work.  Once completed it was very good and if made correctly could actually be used in the place of french fried onions on top of other dishes.

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Ingredients:

Instructions:

This will require a deep fryer heated to 350 degrees.  My fryer is a Presto Fry Daddy and it’s the best, I have strayed from this brand and have learned my lessons the hard way.

Wash and peel with a vegetable peeler. Grate with a cheese grater into a bowl. In a separate bowl, whisk the eggs and add rest of the ingredients. Pour over the grated root and stir together coating the root.

Spoon out mounds of the root into your had and try to pat them flat to get it to stick together, then drop into a heated fryer. Heat for 3-5 minutes till golden brown, drain on a paper towel.

Serve as is or crumble up as a topping to a casserole.

Boniato Root

Another ugly vegetable from my odd produce challenge.  Boniato root, looks like a brown sweet potato in shape but is much like a potato, color and texture in side.

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Ingredients:

Instructions:2014-04-05 15.21.02

Wash and peel the root with a vegetable peeler.  Slice and dice in to chunks and place in a bowl. Drizzle with oil and add onions and seasonings. Toss or stir till all seasonings and oil is well distributed and coating all pieces.

Place on a spray oiled cookie sheet and bake on 350 degrees for 25-30 minutes, till tender with a fork and golden.

Serve and enjoy.

 

 

Name Root

Another ugly vegetable, Name root. This is found by the potatoes, in the ugly things section that you would typically pass by to get to the potatoes. Big raves over this recipe by guinea pigs, hope you enjoy.

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Ingredients:

Instructions: 2014-04-12 16.00.26

Wash and peel the root with a vegetable peeler. The skin is kind of bark-ish, so you will have to clean out your peeler often and one thing I ran into was that there were a lot of bad spots on the surface and around the root end where it looks like it was cut from something. Not sure if I just picked a bad one or if this is common, I just cut away any parts that didn’t look good and cut it into cube chunks. Place in a bowl and add onions and seasoning cubes. Drizzle with olive oil and then toss or stir till seasonings are coating all pieces fairly well.  Place on a spray oiled cookie sheet and bake on 350 degrees for 25-30 minutes.

Name should be tender with a fork and golden brown baked like a potato.

Serve and enjoy.

 

Chicken and Beans

Ingredients:

Instructions:

Thaw chicken if necessary and cube into pieces. Place chicken in a deep skillet with about 2 tbsp of oil drizzled in bottom, sprinkle the house seasoning over the top of the chicken and add the diced onions.  Cook on medium until almost done and then add the chilis. Heat beans in a separate bowl or I just moved the chicken over to one side of the skillet when it was done and heated the beans on the other side.

Mix together or scoop out separately once beans are heated, its really good either way.

Butternut Squash and Kale

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Ingredients:

Instructions:

Wash and cut your butternut squash in half and bake on a spray oiled

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cookies sheet on 350 for 30 minutes.  Once done, let set to cool till you can hold it or hold with tongs and scoop out the meat with a spoon and place in a spray oiled casserole. Add the kale, onions and garlic and stir together.

Bake again on 350 degrees for 25 minutes till kale is reduced and all is heated through. When removed, add the cheese and let set to melt.

Serve. Enjoy.

 

 

Coconut and Banana Delight

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Ingredients:

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Start with your coconut.  Be sure to buy one that you can hear the water sloshing inside, this means that the shell is intact and a better chance that it good. You will need a meat clever or other heavy duty kitchen utensil to open it.  Hold your coconut in your hand over a bowl and start hitting it against the grain, it will crack around the circumference and not from axis to axis, odd I know but it does. Once you strike water, stop momentarily and use a knife to pry it open to let the coconut water drain into a bowl or cup to use for the sauce.  When the water is drained then continue your whacking and bust it to pieces, literally. (Check the meat once opened for mold to make sure that there wasn’t a hole in the shell that you weren’t of, if there is then don’t eat it.) The smaller the pieces the easier it will be to cut away the meat. Use a pairing knife or flexible fillet knife to cut the meat away from the shell.  It will come loose from the shell with a little prying, but there will be a dark skin still attached that will need to be cut away. Once meat is rinsed clean, slice into chunks and place in a bowl. You will probably not need the whole coconut, so you can save some for later to eat by itself or with some other recipe.

Once coconut is cut up, then add sliced bananas, sprinkle the bananas with lemon juice to help keep from browning too quickly.  Strain the coconut water if there is any trash from the shell in it and add it to the bowl.  Add the evaporated milk and stir all together.

Serve chilled.  OR a really good use for left overs, add some ice and blend it all together and make an awesome smoothie.

 

Eggplant and Asparagus

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Ingredients:

Instructions:

Peel and slice lengthwise into strips, the eggplant and place in a spray oiled casserole.

Wash and snip thick ends of the asparagus and add to the eggplant. Toss to mix together.

Sprinkle over top all dry ingredients, and the lemon juice (apprx 3-4 tbsp of juice).

Bake at 350 degrees for 25-30 minutes till asparagus is tender, at about 5 minutes till done add the cheese and finish cooking till well melted.

Serve.

Beet and Asparagus Bake

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Ingredients:

Instructions:

Wash and peel the beets, cutting off the stems and roots, slice the beats into chunks. Wash and cut asparagus into approx 1 inch pieces.

In a spray oiled casserole dish, add the vegetable and toss together.

Sprinkle over the top all dry ingredients.

Bake on 350 degrees for 25-30 minutes till veggies are tender.

Serve

Artichoke Salsa

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Above: artichoke leaves
below: artichoke salsa

Ingredients for every one artichoke heart:

  • 1 artichoke heart
  • 2-3 tbsp chopped onion
  • 12 cherry tomatoes
  • 1 and 1/2 tbsp olive oil
  • 3 tsp apple cider vinegar
  • 1 jalapeno (optional – is good without it)

Instructions:

In a food processor, add all ingredients and chop till well blended.

Serve.

Baked Yucca Root

 

2014-04-02 18.13.57Yes, it does resemble what you think it looks like, but I guarantee that it doesn’t taste the way it looks.  No judging your vegetables by their covers as we don’t judge books and people.

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Ingredients, ratio is for every one yucca root:

Instructions:

Wash and peel the yucca root with a vegetable peeler, slice into quarter to half inch pieces and then cut those in half.  Place in a medium bowl, drizzle olive oil over the top (approx 2-3 tbsp).  Sprinkle garlic and crumble chipotle cube over root, add mushrooms and onions. Toss or stir around till root is evenly covered with oil and spices.

Bake on an oiled cookie sheet, spread in a single layer for 25-30 minutes until tender with a fork, like a potato.