Recipes: 12/2-12/8

***Featured Josephine Recipe***


SWEET POTATO LATKES WITH PUMPKIN-SPICED APPLESAUCE

Chef:  Traci Siegel (@homecheftraci / josephine.com/cooks/traci)

 

  

Sweet Potato Latkes with Pumpkin-Spiced Applesauce are always part of my holiday cooking and are a delicious and healthy twist on traditional potato pancakes. There is nothing like homemade, slow-cooked applesauce. You can enjoy as a healthy and satisfying snack or my personal favorite - a delicious topping for crispy sweet potato pancakes. The applesauce has just five ingredients, almost cooks itself, and wafts the smells of mulling spices through my kitchen.  I also make my own spice blends, and both of these recipes feature my homemade Pumpkin Pie Spice.  All dishes are gluten-free and dairy-free.

 
Pumpkin Pie Spice 
2 tbsp cinnamon
2 tsp ginger
1 tsp clover
1 tsp nutmeg 
 
Mix all spices to make spice blend.
 
Applesauce Recipe
8 diced apples
1/2 cup sugar
6 tsp pumpkin pie spice (recipe above)
2 cups water
2 tbsp lemon juice
 
Mix all ingredients for applesauce and 6 tsp of pumpkin pie spice in a small crockpot.  Cook on low for 6 hours.   Mash or blend to desired consistency. 
 
Sweet Potato Laktes
2 cups grated sweet potatoes

2 eggs2 tbsp potato starch1 tbsp pumpkin pie spice blend (recipe above)1 tbsp brown sugar1/2 tsp salt

 
Mix all ingredients.   Use a medium size scoop for batter.  Fry pancakes in canola oil for five minutes per side or until golden brown.  Serve with Pumpkin Spiced Applesauce. Enjoy!

 

How are you #cookingugly? Tag us @imperfectfruit on Instagram, Twitter, post on our Facebook or email us directly - roopam@imperfectproduce.com!

 


 

THANKSGIVING "STUFFING" TURKEY LOAF AND ROASTED BUTTERNUT SQUASH

Recipe: Hannah Husband (hannahhusband.com / @hannahhusband / #cookingugly)

 

 

Turkey Loaf

 

INGREDIENTS

2lbs ground turkey breast (I used 1lb light and 1lb dark meat)

1lb frozen spinach

1lb crimini mushrooms ( I forgot these this time, and it was still great)

1 container Trader Joe's Mire Poire (OR 4 large carrots diced, 1 large yellow Onion diced, 4 stalks celery diced)

2 eggs

1/2 cup gluten free old-fashioned oats (you can omit these if you are paleo, whole30, or grain-free)

1 T fresh Thyme (dried works)

1 T fresh sage (dried works)

 

DIRECTIONS

Preheat oven to 350; microwave spinach according to instructions. Strain all moisture possible from spinach.

 
Sauté Mire Poire over medium heat for until onions are translucent and carrots are softening, then add mushrooms and cook until they have released their water.

 
Add thyme, sage and a generous sprinkling of salt and a little pepper. Cook for an additional couple minutes until fragrant and then remove from heat. Taste! This is your chance to adjust seasoning a get a sense of what your loaf will taste like. You know, before you add RAW EGGS AND RAW TURKEY. It should taste a little over-seasoned, as these veggies are going to season your meat. 

 
Beat egg in a large bowl, add oats if desired. Mix to combine. Add ground turkey, spinach and vegetables and use your hands to mix until the whole thing resembles a wool sweater.

 
Place in 9x13 inch Pyrex dish and spread out evenly. Bake for 40-50minutes, or until done. Loaf should be firm to the press.

 
Let cool, then enjoy. I like to serve mine with homemade cranberry sauce (sweetened with maple syrup) and baked sweet potatoes, for the full thanksgiving effect. I didn't have any sweet potatoes this week, but I did have 2 beautiful butternut squash from my Imperfect Produce box, so I cubed and roasted those to accompany my Loaf. 

 

Roasted Squash

 

Butternut squash is hella good for you, it's in season, and it tastes amazing with very little effort. 

 

INGREDIENTS

Whole Butternut Squash
Clarified butter (or coconut oil or bacon fat)
Salt and pepper
Smoked Paprika

 

DIRECTIONS

Preheat your oven to 425. Peel and cube your butternut squash. This can be a pain, but I followed these directions I found on HuffPo, and it was easy peasy. Go learn from those fools and come back. I'll be right here. 

 

Toss those gorgeous orange cubes with your fat of choice, spread evenly on baking sheets, make sure there's some air between the pieces so they don't get mushy.

 

Season with Salt, pepper and smoked paprika.

 

Roast at 425 for 20 minutes, then flip one cube over to see if it's starting to brown. If not, keep roasting, checking every 8 minutes until cooked through. 

 

How are you #cookingugly? Tag us @imperfectfruit on Instagram, Twitter, post on our Facebook or email us directly - roopam@imperfectproduce.com!

  


 

RUSSIAN BEET SALAD

Courtesy: natashaskitchen.com

 

 

INGREDIENTS

1/3 medium red cabbage, thinly sliced (1 cup)
1 medium Imperfect beet, grated (1 cup)
3 medium Imperfect carrots, grated (1 cup)
1 cup frozen peas, thawed
1 medium Imperfect potato, peeled and grated (1 cup)
1/4 cup onion, finely diced
1 clove garlic,  minced
1/2 to 3/4 cup mayo (or vegan substitute)
Salt and Pepper to taste if needed

  

DIRECTIONS

1. Heat some olive oil until a piece of raw potato sizzles in it. Grate the potatoes and add about 1/4 cup bunches at a time. Fry them until golden brown and crunchy. When potatoes finished frying, place them on paper towel and let them cool before adding them in the mixing bowl.

2. Mince 1 clove of garlic and mix it with 1/2 cup of mayo for the dressing.

3. Just before serving, mix all of the ingredients together (add more mayo, salt and pepper to taste if needed)

 

 

SATSUMA YOGURT CAKE

Courtesty: glazedandconfused.us

 

 

Cake

Ingredients

3/4 cup greek yogurt (I used vanilla for extra flavor)
1 cup sugar
Zest of 3-4 Imperfect satsumas
3 large eggs
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/3 cup vegetable oil
 

Syrup

Ingredients

1/4 cup Imperfect satsuma juice

2 tbsp sugar

 

Glaze

Ingredients

2/3 cup powdered sugar
5-6 tsp Imperfect satsuma juice
 

DIRECTIONS

Preheat oven to 350F. Grease and flour a 9” round cake pan.

 

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

 

In a large bowl, mix together the yogurt, sugar, and zest with a whisk or large spoon. Whisk in the eggs and vanilla. Add the flour mixture and stir until just combined. Add the vegetable oil and mix until smooth.

 

Pour the batter into the prepared cake pan. Bake for 25-30 minutes. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack or cake plate.

 

For the syrup, combine satsuma juice and granulated sugar in a small sauce pan. Stir over medium heat until the sugar is dissolved.

 

For the glaze, whisk together the confectioner’s sugar and fresh satsuma juice in a small bowl.

 

Using a skewer, straw, or chopstick (anything this size will do), poke holes throughout the cake. Brush on the syrup and let soak for a few minutes — the longer the better! Finish by topping cake with the glaze. Cut and serve.