Ingredients

• 1 1/2 cups gluten-free all purpose flour
• 2/3 cup turbinado sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 16 ounces fresh strawberries, washed and cored
• 1/3 cup vegetable oil or non-margarine butter substitute
• zest from 1 lemon
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 1/4 cup pecans or walnuts, chopped

Preparation

1. In a medium bowl, combine flour, sugar, and baking soda.
2. In a blender combine strawberries, add oil or butter substitute, lemon juice, and almond until thoroughly combined.
3. Mix the wet ingredients with the dry until thoroughly combined then fold the walnuts into the batter.
4. Pour the mixture into a  loaf pan. Bake at 325 until a golden brown crust forms on top and the batter passes the toothpick test, about 30 minutes.

Delicious Sweet Potatoes

The forecasted high temperature next week is not expected to exceed 95 degrees. That is right, Texas, it’s fall! To celebrate the season and Johnson’s Backyard Garden’s bumper crop of sweet potatoes we have created several delicious recipies perfect for a sub-100 day. Fresh sweet potatoes are denser, sweeter, and creamier than any other version I have ever had.  If you have the chance to use fresh local sweet potatoes you might find it hard to go back to anything at the supermarket.

But before we get to the recipes I would like to talk a little more about sweet potatoes.   Like all potatoes, sweet potatoes are native to the Americas where evidence of the tubers date back to 8000 BC. About 1,00 years ago sweet potatoes were introduced to Polynesia by South Pacific explorers and 500 years ago or so the first Europeans had their taste. Varieties of sweet potatoes are now popular in most tropical and sub-tropical regions of the world and are an important source of nutrition for billions of people. Sweet potatoes are rich in vitamin B6, C, and, in the case of orange sweet potatoes, vitamin A. They are so packed in nutrients that they are on the front lines of battling malnutrition in parts of Africa. It should also be noted that while we use the terms interchangeably in the United States, yams and sweet potatoes are completely different plants. That said, the flavor and usages are very similar so please continue calling them whatever you want.

Sweet Potato and Peanut Stew

Ingredients

• 1 large purple onion, diced
• 1 large clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 pounds sweet potatoes, peeled and cubed
• 1/2 teaspoon whole coriander, cracked
• 1 teaspoon hot pepper flakes
• 4 cups vegetable broth
• 1/4 cup of natural chunky peanut butter
• 1 bunch of greens (kale, spinach, collards, or sweet potato greens), chopped

Preparation

1. Saute the onions, garlic, and ginger over medium-high heat until onions are soft and translucent, about 5 minutes.
2. Add coriander, hot pepper flakes, sweet potatoes, and broth.  Bring to boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
3. Stir in the peanut butter and bring back to a simmer. Add the greens and cook until the greens wilt, about 2 minutes.
4. Remove from heat and serve.

Sweet Potato and Barley Burgers

Ingredients

• 1/2 cup barley
• 2 cups vegetable stock
• 1/2 large yellow onion, chopped
• 2 cloves of garlic
• 1 teaspoon hot pepper flakes
• 1 tablespoon olive oil
• 1 pound sweet potatoes, boiled and mashed
• 1/2 cup walnuts, finely chopped
• 1/4 cup freshly chopped parsley
• 1 teaspoon soy sauce
• Salt and pepper to taste

Preparation

1. Cook barley in the vegetable stock over medium heat until all of the water has absorbed, about 15 minutes.
2. While the barley cooks, heat oil in a large skillet and saute onions, garlic, and hot pepper over medium heat until onions are translucent  about 2 minutes.
3. When the barley is cooked, combine barley, sauteed onions, sweet potatoes, parsley, and soy sauce. Season with salt and pepper to taste.
4. Form patties and bake on a well greased cookie sheet for 15 minutes at 350 degrees. Flip the patties and bake for another 10 minutes until golden brown.

These simple little cookies pack a flavorful punch and really let good sweet potatoes shine.

Sweet Potato Cookies

Ingredients

• 1 pound sweet potato, cooked & mashed
• 1/2 cup brown sugar
• 1/2 cup white or turbinado sugar
• 1/2 cup vegetable oil
• 1/2 cup soy milk
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract
• 1 1/2 cup all purpose gluten-free flour
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt

Preparation

1. Mix sweet potatoes, sugar, oil, milk, and lemon juice together. Add  dry ingredients until thoroughly incorporated.
2. Drop teaspoonfuls onto a greased baking sheet. Bake at 350 degrees for 10-12 minutes.  Cool on a wire rack.  These cookies will be soft and chewy!