Foothills author hopes latest book inspires children Colleen Sparks The Arizona Republic Feb. 8, 2008 12:31 PM Celebrating Black History Month can be as easy as opening a book.And Ahwatukee author and mother of three Tamicia Currie is helping children do just that. Currie wrote and last month published The Juice & Berries History Adventure - Peanut Butter & Sweet Potato Pie through her company, Asiana Media. The colorful children's book tells the story of Black fictional characters Papa Juice and his grandchildren, Rhonda Berrie and DJ Berrie, who are based on Currie's father-in-law, her 5-year-old daughter and her 2-year-old son.In the story, Papa Juice walks through his garden with Rhonda Berrie and DJ Berrie, teaching them about George Washington Carver, a Black agricultural scientist who discovered hundreds of ways to use peanuts, soybeans, pecans and sweet potatoes. The story also talks about healthful eating and finances. "It's real
Table of contents for Joy Of Cooking-Slow Cooking:Chicken & Sweet Potato FricasseeJoy Of Cooking-Slow Cooking:Chicken & Sweet Potato FricasseeJoy Of Cooking-Slow Cooking:Chicken & Sweet Potato Fricassee Pt.2Joy Of Cooking-Slow Cooking:Chicken & Sweet Potato Fricassee Pt.3 Once its brown add the celery carrot and onion. It takes about five minutes for the vegetables to soften.
These look [...]
Table of contents for Joy Of Cooking-Slow Cooking:Chicken & Sweet Potato FricasseeJoy Of Cooking-Slow Cooking:Chicken & Sweet Potato FricasseeJoy Of Cooking-Slow Cooking:Chicken & Sweet Potato Fricassee Pt.2Joy Of Cooking-Slow Cooking:Chicken & Sweet Potato Fricassee Pt.3 Celebrate seventy-five years of joy with this new edition featuring more than four thousand recipes classic and new.
Welcome to a [...]
Table of contents for Joy Of Cooking-Slow Cooking:Chicken & Sweet Potato FricasseeJoy Of Cooking-Slow Cooking:Chicken & Sweet Potato FricasseeJoy Of Cooking-Slow Cooking:Chicken & Sweet Potato Fricassee Pt.2Joy Of Cooking-Slow Cooking:Chicken & Sweet Potato Fricassee Pt.3 Trying out new recipes can be loads of fun. This video gives you a recipe for slow cooking chicken and [...]
I changed your sweet potato casserole recipe, Mom.
Even though your sweet potato casserole recipe was the best I have ever tasted, it was not gluten-free and far too decadent to be served with the Thanksgiving meal. I could never eat dessert with this casserole around.
So I had to press, “delete” on your streusel topping. [...]
I saw some good-looking sweet potatoes (Carolina Ruby) at Whole Foods today and decided that it was finally time to bake something for Gluten A Go Go’s Bread Baking Bonanza blog event for National Celiac Awareness Month and the World Day of Bread, October 16th. I can’t wait to get my hands on all [...]
I just had lunch at Burger Heaven Burger Heaven where the salad was average and so was the service. Nothing about the place seems memorable except their Sweet Potato Fries. I know, I know. I didn't even try a burger, but I had read some unimpressive reviews about their burgers and I wasn't in the mood to regret my lunch. Things like a bad burger, pizza, or french fries will bother me all day!!As we walked towards our seats, I spotted their sweet potato fries. What caught me eye was that they were thin cut fries, not the steak fries size you usually see for sweet potato fries. I had to try it! While it wasn't mind blowing, they were really good, something I'd like to eat again. Why haven't other places caught on? Cut the sweet potato into thinner slices!! Otherwise they get soggy and gross. They also had a light coating kinda like Burger King fries, again helping with maintaining the crispiness. Go Sweet Potato Fries!
This is a recipe I'll pull out when I have some leftover mashed sweet potatoes on hand. Since the mashed poataotes are already seasoned and prepared, there's less work to do when whipping up a batch of these delicious Sweet Potato Biscuits. These make a nice suprise addition to a breakfast menu or can even be used to enhance your offerings at a cocktail party.Ingredients:1/2 cup unsalted butter, melted1 cup Mashed Sweet Potatoes, cooked & seasoned2/3 cup Whole Milk2 cups White Flour1 TBS Honey1 tsp Kosher Salt1/4 tsp dry mustard4 tsp Baking Powder2 TBS Dark Brown SugarREAD MORE...
Making your own potato chips isn't that hard if you have the right equipment; a small electric meat slicer and a home deep fat fryer are two essential tools for this recipe. You can season them a variety of ways (I like a little cayenne & salt) -- try experimenting with flavors, you may suprise yourself!Ingredients:2 large Sweet Potatoes, peeledOil for fryingKosher SaltCayenne Red PepperREAD MORE...
This is an old Southern recipe that my Mom picked up from a neighbor when we were living in New Orleans back in the 60's. Years later, when I was starting out as a chef, she taught me her recipe and I tweaked it a little bit with some spices. Enjoy! READ MORE...
While shopping at the St Lawrence Market I visited White House Meats and picked up a couple of Bison Rib-Eye steaks at my wife, L’s, request. She heard that Bison was lower in fat and calories as well as having more nutrients than a lot of other meats. White House was clearly the place to go, it’s been around since 1953 and is quickly becoming one of my favourite and more challenging places to shop at the Market. I can easily walk away with a product that I have no idea how to cook; ostrich, rabbit, venison...etc.So, along with my usual free-range capon for my Sunday chicken roast (from Mano’s), a pack of free-range chicken legs and a couple of skinless chicken breasts from Clement Poultry, I had the two 10 oz Bison Rib-Eyes weighing me down along with eggs, kefir, morels, salt (Île de Ré salt from Andrea Brockie, owner of Selsi Sea Rocks) and a plentiful horn of vegetables hanging from canvas bags (all this with only a peameal bacon sandwich for sustenance). Imagine my surpris
New Yorkers have lined up around the block for years now to get a hot cup of Al Yeganeh's delicious soup at Soup Kitchen International. Many are familiar with the demands: "Pick the soup you want!", "Have your money ready!", and "Move to the extreme left after ordering!" Customers know if they don't stick to the rules, they'll be quickly scolded and may not get served; even after waiting for as long as two hours to get to the front of the line. This is preciselyhow the non-smiling Yeganeh was portrayed by actor Larry Thomas in Seinfeld episode number 115, when he forever became known as the "Soup Nazi." (That's the real guy in the picture, as cheerful as ever.)4 sweet potatoes (about 1 pound each)8 cups water1/3 cup butter1/2 cup tomato sauce2 tablespoons half and half2 teaspoons salt1/8 teaspoon pepperdash thyme1 cup cashews (split in half)1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.2. Peel
It saddles on up next to your entree at this huge steakhouse chain, but it's not what it claimsto be. Sure, the menu says "baked sweet potato," but you're actually getting a sweet and tenderred-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don't justget any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be sure to cook them long enough that the sugar in the yams begins to squirt out and burn in acouple of spots. Each yam should be tender, but not mushy. The skin on the outside will turnfrom red to greyish-brown, and inside it will be a hearty shade of black.4 garnet yams3 tablespoons granulated sugar1 1/2 teaspoons cinnamon1/2 cup whipped butter1.Preheat oven to 400 degrees. Bake yams for 1 1/2 to 2 hours. When they are done, they will bevery soft in the center, and you will see liquid from the potato oozing out and charring. When thepotato is sliced open, the inside of the skin will be charred black from the caramel
One of the easiest recipes I’ve done lately was from Tamasin Day-Lewis’s Good Tempered Food. Roast some onion, sweet potato and cherry tomatoes with olive oil, sprigs of rosemary and thyme and when all weepy and carmelly good, you peel the sweet potatoes and bung the lot into a food processor with some hot chicken stock (that has been mixed with some brown sugar). Throw it back on the stove and boil, then taste and season. Really delicious. Very simple, but bold, flavours all coming together. I served it with a slice of roasted garlic-scraped sour dough toast.Now a word about the cookbook. I haven’t tried many things out of Day-Lewis’s book (Good Tempered Food) but I agree with Renz over at Little Bouffe that it’s a good book but there are problems with her recipes. There has to be a certain amount of Caveat emptor in creating a Day-Lewis dish as it rarely turns out as good as claimed or expected. But this gives you room to move about and swing your elbows a bit. Luckily for
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