- Prep Time 0:15
- Cook Time 0:30
- Estimated Cost $8.50
- 24 Comments
Easy to assemble and perfect for breakfast, lunch or dinner—or even tucked into a sandwich.
Ingredients
- extra virgin olive oil Pantry
- 1 medium onion, sliced $0.50
- 1 medium garnet yam, cut into 1/4" thick slices (leave the skin on) $0.50
- 2 green onions, chopped $1 for a bunch
- 6 eggs, lightly beaten $1.50
- 1/4 cup half-and-half or whole milk $1.50 for a pint
- 1/2 tsp each salt and pepper Pantry
- 1/2 cup shredded cheddar cheese $3.50 for 8 oz.
Recipe Serves 4-6
Directions
- Preheat the oven to 350 degrees F. Lightly oil an 8" pie pan and set aside.
- Heat 1 tbsp olive oil into a a medium frying pan over medium heat and add the onion. Cook, allowing to caramelize, for 7-8 minutes.
- Layer the sliced sweet potato in the oiled pie pan. Spread the caramelized onions in an even layer over the sweet potatoes, then sprinkle with the chopped green onions.
- Whisk the salt and pepper into the half-and-half or milk and eggs, then pour over the sweet potatoes, onions and green onions. Give the pie pan a gentle shake to distribute everything.
- Top with the cheddar cheese and bake for about 30 minutes, until the eggs are completely set and the top is browned and bubbly.
- Let cool slightly (or all the way to room temperature), then cut into wedges and serve.
- Prep Time 0:25
- Cook Time 0:15
- Estimated Cost $10.50
- 16 Comments
It's a cold, blustery day here in San Francisco. The wind is whips through the trees, smacking residents in the face. The rain (which, yes, we do need) shows no signs of stopping.
It's a perfect day for hot, spicy wonton soup. I made this with shrimp dumplings, but it would also be delicious with last week's gyoza (drop them into the soup instead of frying).
Ingredients
* 2 tsp vegetable or coconut oil Pantry
* 4 cloves garlic, chopped, divided Pantry
* 1 small (1") piece ginger, peeled, minced, and divided $0.50
* 3 tbsp fish sauce $2.50 for a 12-oz bottle
* soy sauce Pantry
* 1/2 lb raw, peeled, deveined shrimp, chopped finely $4
* 1 green jalapeño, finely minced $0.25
* 1 medium shallot, minced $0.25
* 4 green onions, sliced (reserve a few pinches for garnish) $1 for a bunch
* about 20 small, round wonton wrappers $2 for a 12-oz. package
Recipe Serves 4
Directions
- Heat oil in a large soup pot over medium heat.
- Add half of the garlic and half of the ginger and cook for 1 minute, stirring.
- Add the fish sauce, 3 tbsp soy sauce and 6 cups of water. Stir well, and taste. Add a touch more soy sauce if it's not salty enough for you (or a touch more water, if it tastes too salty for you).
- Cover, increase heat to high, and bring to a boil. Once it boils, reduce heat to medium, and let simmer while you prepare the wontons.
- In a mixing bowl, combine the remaining garlic and ginger, the shrimp, the jalapeño, the shallot and the green onions.
- Add 1 tbsp soy sauce and stir well to combine.
- To roll the wontons, brush the edges of a won ton skin lightly with water (use a clean finger or a small pastry brush).
- Place about 3/4 tsp of the shrimp mixture in the center of the wrapper.
- Fold the wrapper in half and make 5-6 small pleats as you seal the wrapper together, pinching gently to ensure total closure.
- Repeat with the remaining filling and wrappers, until all the wontons are made. Add the prepared wontons to the simmering broth.
- Cook for 7-8 minutes, until the wrappers are no longer doughy.
- Divide between bowls (make sure each bowl gets an even number of wontons) and garnish with the reserved green onions. Serve immediately.
- Prep Time 0:30
- Cook Time 0:20
- Estimated Cost $11
- 17 Comments
This easy and fun rendition of maki sushi happens to be vegetarian, but I bet it will appeal even to the most devoted raw fish lovers.
I like to make my tamago (a sweet Japanese omelet) in the microwave. since it makes it nice and fluffy in a very short amount of time, but feel free to cook yours in a small frying pan.
Ingredients
- 1 1/2 cups sushi rice, cooked according to package directions and cooled to room temperature $2.50 for 24 oz.
- 2 tbsp. seasoned rice vinegar $1.50 for 10 oz.
- 2 eggs, beaten $1.50 for 6
- dash soy sauce Pantry
- 1 tsp sugar Pantry
- vegetable or coconut oil, for frying Pantry
- 1 14-oz container of extra-firm tofu, pressed in a clean dish towel to remove excess liquid and cut into strips $2
- 6 sheets nori $2.50 for 12
- 2 carrots, shredded or julienned $0.50
- 3 scallions, split lengthwise, then cut into 6" strips $1 for a bunch
- toasted sesame seeds for garnish optional
Recipe Serves 2-3
Directions
- Drizzle the rice vinegar over the cooked sushi rice and set aside.
- To make the tamago, combine the eggs, soy sauce and sugar in a small microwaveable bowl. Microwave on high for 1 minute-1 minute and 20 seconds, until just set. Set aside to cool.
- Heat about an inch of oil in a large, heavy-bottomed frying pan over medium heat. Add the pressed, sliced tofu and cook for 8-10 minutes on each side, until a thick, crisp crust develops. Remove from the pan and drain on paper towels.
- Once the egg tomago has cooled, slice it into long strips.
- To assemble the sushi rolls, place a sheet of nori, shiny-side-down on a clean cutting board or sushi mat. Wet your hands completely and scoop up a handful of rice. Press an even layer of rice from the bottom of the nori, up about 3/4 of the way.
- Arrange a few slices of tamago, tofu, scallions and carrot in an even line at the bottom of the nori sheet, on top of the rice layer. Roll the nori tightly, encasing the fillings. Use a little water to seal the end if necessary. If you have a sushi mat, you can use it to roll the sushi at this point. Repeat with remaining nori, rice and fillings.
- Slice the sushi into 1” or 1 1/2 “ pieces, sprinkled lightly with sesame seeds, if desired.
- Serve garnished with your favorite sushi accompaniments. I like lemon, soy sauce, wasabi and pickled ginger.
- Prep Time 0:20
- Cook Time 0:20
- Estimated Cost $7.50
- 24 Comments
If you have never made dumplings before, this is a good recipe to start with. The sweet potato mixture is incredibly easy to work with, the ingredients are straightforward (but complex-tasting, once they all come together), and the rolling, while tricky at first, is easy to master.
If you happen to have coconut oil for frying, use that—it adds a lovely, slightly sweet note.
Ingredients
- 1 large sweet potato (garnet yam), peeled and cut int 1" chunks $1
- 1 1/2 tbsp soy sauce, plus more for dipping Pantry
- 2 tsp toasted sesame oil $2.50 for 8 oz.
- 1 medium shallot, minced $0.50
- 1 clove garlic, minced Pantry
- 2 tbsp finely chopped cilantro or chives $1 for a bunch
- 1 small (1/2") piece ginger, peeled and grated $0.50
- 30 small, round won ton skins $2 for a 12 oz. package
- vegetable or coconut oil, for frying Pantry
Recipe Serves 4
Directions
- Cook sweet potato chunks in a covered pot of boiling water until very tender, about 8 minutes. Drain and rinse until cool to the touch. Transfer sweet potato to a mixing bowl.
- Use the back of a fork to mash the sweet potato until mostly smooth. Add the soy sauce, sesame oil, shallot, garlic, cilantro or chives, and ginger, and stir well.
- To assemble the gyoza, brush the edges of a won ton skin lightly with water (use a clean finger or a small pastry brush). Place about a teaspoon of the sweet potato mixture in the center of the wrapper. Fold the wrapper in half and make 5-6 small pleats as you seal the wrapper together, pinching gently to ensure total closure. Repeat with the remaining filling and wrappers, until all the gyoza are made.
- To cook the gyoza, heat 2 tbsp of oil in a large frying pan (make sure it has a fitted lid and set it near the stove), over medium heat. Working in batches, arrange the gyoza close to one another (but not touching) in the pan) and let cook for 2-3 minutes, until a golden crust begins to develop on the bottom. Flip the gyoza, and cook on the other side for 1-2 minutes, until a crust develops.
- Carefully pour about 3 tbsp water over the gyoza, then cover the pan quickly and let steam for about 3 minutes.
- Remove the lid and let the gyoza aerate until the excess water is cooked away and the bottoms become crisp again.
- Transfer the cooked gyoza to a serving platter, repeat with the remaining uncooked gyoza, then serve immediately, with soy sauce for dipping.
- Prep Time 0:20
- Cook Time 0:12
- Estimated Cost $11.50
- 18 Comments
Wanting to use up the sweet potato flesh I had left over after making this yesterday, I puttered around until I came up with this…
These are like slightly denser, crisper hush puppies. Supple sweet potatoes and crunchy cornmeal fry up into a satisfying texture, resulting in a unique, tasty side dish or appetizer. The smoky bold aioli offers the perfect complement. If you’re serving these at cocktail hour, make sure you have plenty of frosty pilsner.
Ingredients
- 1 cup cooked, mashed sweet potatoes/garnet yams (flesh from about 1 large or 2 medium sweet potatoes) $1.50
- 1/2 cup ricotta or cottage cheese $3.50 for 12 oz.
- 1 egg $1.50 for 6
- 2 tbsp vegetable oil (plus more for frying) Pantry
- 2 cups medium-grind cornmeal $2.50 for 14 oz.
- 2 tsp baking powder Pantry
- 1 tsp each salt and freshly ground black pepper Pantry
- 4 green onions (or a handful of fresh chives), chopped $1 for a bunch
- 1/2 cup mayonnaise Pantry
- 2 chipotle peppers (buy the kind canned in adobo), finely minced $1.50 for a 4-oz can
- 1 small clove garlic, finely minced Pantry
Recipe Serves 4-6
Directions
- Preheat the oven to 200 degrees F.
- Use the back of a fork to very finely mash the sweet potatoes. Stir in the ricotta or cottage cheese, egg, oil, cornmeal, salt, pepper and green onions or chives. Stir well until a thick batter forms.
- Heat about 1" oil in a large, heavy-bottomed frying pan with tall sides, over medium heat. Working in batches, cook 2-tbsp dollops of the batter until crisp and golden-brown on the outside and no longer runny on the inside (moist is OK), about 2-3 minutes on each side. Drain the cooked cakes on paper towels, then transfer to a baking sheet and keep warm in the oven. Continue until all the cakes are cooked.
- Whisk together the mayonnaise, chopped chipotles and the garlic. Stir well and transfer to a serving bowl.
- Serve the cakes immediately, passing the aioli for dipping.
