Spike Your Side Dish

You might have noticed that Brian and I like to add a little splash of booze to some of our recipes from time to time, especially sweets like our Tipsy Blondies or the Bourbon-Apple Oatmeal Cookies. Recently, we tried to take our love of cocktails to a different dish—a side dish.

Bourbon-Maple Roasted Sweet Potatoes by somethingwewhippedup.com

Bourbon-Maple Roasted Sweet Potatoes by somethingwewhippedup.com

We served these Bourbon-Maple Roasted Sweet Potatoes at brunch with some baked eggs, but the dish would work equally as well along side your dinner. It took less than 5 minutes to prep and then we were free to work on other things while the dish baked up. The end result is a roasted sweet potato that has an extra little touch of something that will make you smile as you eat it. And isn’t that what good food is all about?

Bourbon-Maple Roasted Sweet Potatoes

Makes 2 servings

  • 1 pound sweet potatoes (1 large or 2 small), cut to a 1/4-inch dice
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon maple syrup
  • 1 teaspoon bourbon
  • 1/2 teaspoon cinnamon
  • kosher salt

1. Preheat oven to 375ºF. In a medium bowl, add the sweet potatoes, olive oil, maple syrup, bourbon and cinnamon. Toss to coat and spread in an even layer on a baking sheet. Season with salt and roast for 15 minutes, use a spatula to flip the sweet potatoes over, return to the oven and roast for 10 to 15 minutes more or until browned and cooked through.

SWWU Tip 1: It’s easy to double or triple this recipe and make enough for a crowd (or leftovers). 

Like what you see? Check out what’s inspiring us on Pinterest, follow us on Twitter @SWWUblog and like us on Facebook for bonus photos and content.

Advertisements

A Delicious Way to Use Up All of Your Zucchini

If you’re lucky enough to have a garden, chances are, you’re swimming in zucchini right now. Brian and I haven’t been to the farm in a few weeks, so we’ve been stocking up on the summer staple at our local farmers’ market. Remembering how much we enjoyed the carrot fritters we made earlier this year, we set out to do something similar with the zucchini we had hanging around. We wanted to try a version that was baked, not fried, so we wouldn’t feel as guilty when I went back for seconds.

Baked Crispy Zucchini Cakes by somethingwewhippedup.com

Baked Crispy Zucchini Cakes by somethingwewhippedup.com

We’re quite pleased with how these baked crispy zucchini cakes turned out. They work just as well as a dinner or lunch side dish as they do a quick grab-and-go breakfast option. Heating them up on a rack in the oven after they bake is essential in making them crisp up on all sides. So be sure you don’t skip that step if you make some for yourself. These cakes are quite good on their own, but we especially enjoyed them when we paired a few with a bit of our homemade caramelized onion dip.

Baked Crispy Zucchini Cakes

Makes about 12

  • 2 eggs
  • 5 to 6 cups shredded zucchini, squeezed and drained (see note below)
  • 1/2 cup shredded carrot
  • 1/2 cup shredded yellow onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup flour
  • cooking spray

1. Preheat oven to 400°F. Add the eggs to an extra-large bowl and beat until scrambled. Add the zucchini, carrot, onion, salt and pepper. Mix until combined. Add the flour and toss to coat, making sure no lumps of flour are left behind.

2. Coat a 12-cup muffin tin with cooking spray. Place a scoop (about 1/4 cup) of the zucchini mixture into each well, filling to the top. Press down gently to make the top flat. Give the top of each cake a light coating of cooking spray. Bake for 25 to 30 minutes or until the top of each cake is browned and crispy. Remove from the oven and let cool for 15 minutes before removing from muffin tin. Reduce oven heat to 300°F.

3. Transfer the cakes to a baking sheet (preferably one lined with racks) and warm in the oven for 10 to 15 minutes or until crisp on all sides.

SWWU Tip: If you have one, use a food processor to shred the zucchini, carrot and onion and save yourself a bit of time. Take a few minutes to transfer the vegetables to a towel in batches, about 1 cup each, and squeeze out the excess liquid before combining with the other ingredients.

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.

Relishing the Radish

It wasn’t until last year that we started to appreciate radishes. Sure, they’re pretty, but we didn’t have too much experience with them beyond the kitschy carved flower garnishes that were popular platter adornments in the 80’s. Our love affair started out simply, with a quick appetizer, and now we’re using the peppery vegetable in everything from side dishes to main entrées. We’re hooked! Here are three delicious ways we’ve recently featured this surprisingly versatile veggie:

Radish Bites by somethingwewhippedup.com

Radish Bites by somethingwewhippedup.com

Radish Bites

This appetizer couldn’t be easier to put together (or a better value), especially when last-minute guests show up. Simply cut a baguette into thin pieces, top each with a thin coat of good-quality, room-temperature butter (this is where you should splurge a bit), then sprinkle with sea salt. Top each with 1 to 3 pieces of radish (cut very thin) and serve.

Roasted Radishes by somethingwewhippedup.com

Roasted Radishes by somethingwewhippedup.com

Roasted Radishes

We served this slightly sweet side dish at our Easter dinner this year. It’s a quick one that you can easily make while multitasking on other projects. Just slice radishes down the middle and add olive oil, salt and pepper; toss to coat. Roast in a 375°F oven for 15 minutes, turn and cook 15 minutes more or until tender. Remove from the oven and drizzle with freshly squeezed lemon juice and toss with roughly chopped flat-leaf parsley. Taste and add additional salt and pepper as needed. Serve warm.

Caramelized Shallot, Radish and Arugula Pizza by somethingwewhippedup.com

Caramelized Shallot, Radish and Arugula Pizza by somethingwewhippedup.com

Caramelized Shallot, Radish and Arugula Pizza

We whipped up this last dish after a long day of farm projects. We got a little help from some time-saving store-bought dough, but feel free to make your own. Roll out prepared dough onto a pan and brush with olive oil. Cook in a 475°F oven for 6 minutes or until lightly browned (pop any bubbles that form with a fork). Remove from oven and top with marinara sauce, mozzarella cheese, thin radish slices and caramelized shallots. Cook for 4  to 5 minutes or until cheese is melted, then top with arugula and a few thin slices of Manchego cheese. Heat for 1 to 2 minutes more or until the arugula has wilted and the cheese has melted. Let sit for 3 to 5 minutes before slicing and serving.

SWWU Tip 1: Flavor does matter with this veg. We’ve noticed that grocery-store finds tend to be a bit bitter and less sweet than the ones available at the farmers’ market. Buy radishes with the greens still on for the best flavor. And don’t toss them out! You can add a few to a salad or cook them down like you would spinach greens.

SWWU Tip 2: You’re likely to see a few different colors and varieties of radishes at your farmers’ market. Try them all out and see which one suits your own tastes. We’re especially liking the mild flavor of the French breakfast variety these days.

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.