Daily Archives: March 12, 2009

Roasted Sweet Potato Salad

I realized I had a long list of recipes in my “Recipes to Blog” folder that were naked. That is, I had no picture to show off their deliciousness. I contemplated keeping them there until I cook them, but have decided to post them anyway. There are about 6, so this week one will pop up everyday. As I have said in the past, if anyone cooks any of these recipes, fell free to send me the picture and I would love to post it and your information.
This recipe is from 101cookbooks. I never have all of the ingredients that Heidi has on-hand, so I usually have to alter the recipes from their perfection. Luckily, it has tended to work out for me in the past (Spinach-Rice Gratin was a real hit!) and this recipe is no different. The original can be found here. I am sure her’s is delicious as well, so try this one, that one, or both!

Roasted Sweet Potato Salad

Recipe from “Roasted Pumpkin Salad Recipe”
Served 4 meals or 6 side dishes


  • 3 cups of sweet potatoes, peeled and cut into 1-inch cubes 
  • extra-virgin olive oil
  • fine grain sea salt
  • 3 medium red onions peeled and diced
  • 2 cups cooked long grain rice
  • 1/3 cup slivered almonds
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1 tablespoon honey
  • 2 tablespoons warm water


  1. Preheat oven to 375.
  2. Toss the sweet potatoes, onion, and slivered almonds in olive oil along with a couple pinches of salt. 
  3. Spray a baking sheet with non-stick spray and pour vegetable mixture onto the baking sheet. Roast for about 45 minutes, stirring every 10-15 minutes, or until the vegetables are brown and caramelized. 
  4. Cook the rice.
  5. When the mixture is done, place the rice and the mixture in a large,  heated skillet. Add the remaining ingredients and saute for 5 minutes until well mixed. 
  6. Serve warm or cold.


Homemade Crackers

Yes, that is right, homemade crackers. At first, I too was in disbelief that crackers could come from anywhere but a box. Then I looked at the recipe and thought, “of course, crackers are basically just wheat, water, oil, and salt; why did I not think of this before?” 
At my bridal shower my mother-in-law gave me all 
kinds of cooking items, one of which was a jar of lecithin. I had never used lecithin before, but it is
 similar to an egg. It’s job is to emulsify, which is bind water-soluble things to fat-soluble things, to prevent separation. I did not use the lecithin for a year. I had kept meaning to try this recipe for the entire time, but it kept getting pushed aside by whatever food I was in the mood to bake at the time. I am very glad I decided to try the recipe, because the crackers are great. Jason likes them too, so I happy that I now have a new homemade snack. 

There are basic steps to follow for all variations of crackers. I made two different kinds and plan to experiment with seasonings, herbs, and different grains.

  1. Heat oven to 350F
  2. Combine dry ingredients
  3. Combine water, oil, honey, and lecithin.
  4. Stir dry ingredients into went ingredients to make a cohesive ball.
  5. Coat large baking sheet with lecithin or cooking spray.
  6. Pat dough out to shape of pan.
  7. Roll to 1/8” thick.
  8. Score with a knife to desired shapes.
  9. Bake for 5 minutes* before removing from the pan

*bake time will change with variations

Oatmeal Ingredients

  • 1 ½ cup oatmeal, blended to resemble a coarse oat flour
  • 1 cup wheat flour
  • ½ tsp salt
  • ½ cup water
  • 5 tbsp oil
  • 1 tbsp honey
  • 1 tbsp lecithin
*Bake for 12 minutes instead of 5 minutes

Cornmeal Ingredients

  • 1 cup cornmeal
  • 1 cup wheat flour
  • ½ tsp salt
  • ½ cup water
  • 2 tbsp oil
  • 1 tbsp lecithin
  • 3 ounces shard cheddar, grated (considered a wet ingredient for directions)
*Bake for 20 minutes instead of 5 minutes

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Posted by on March 12, 2009 in Grains, Snack