Page 21 - Florida Sentinel 12-25-18

Recipes
Spicy-Sweet Roasted Sweet Potatoes
INGREDIENTS:
• 3 large sweet potatoes, peeled and cut into 1/2-inch pieces
• 3 tablespoons olive oil or vegetable oil
• 1 tablespoon packed light brown sugar
• 3/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper • 1/4 teaspoon black pepper
DIRECTIONS:
– Preheat oven to 425 degrees.
– Place sweet potatoes in a large bowl and drizzle with oil.
– Add remaining ingredients and stir to coat sweet potatoes evenly. – Spread sweet potatoes out on a large baking sheet.
– Bake 15 minutes. Stir and bake another 15 to 20 minutes.
cheesy garlic roasted asparagus
INGREDIENTS:
• 1 pound (500 g) aspara- gus spears, woody ends re- moved
• 3 tablespoons olive oil
• 1 tablespoon minced gar- lic (or 4 cloves garlic, minced)
• 3/4 teaspoon Kosher salt • 1/4 teaspoon fresh cracked black pepper
• 1 1/4 cup shredded moz- zarella cheese
DIRECTIONS:
– Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
– Arrange asparagus on baking sheet. Set aside.
– In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat. – Bake for 10-15 minutes until vibrant and just beginning to get tender.
– Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
– Adjust salt and pepper, if needed. Serve immediately.
Cherry pie
INGREDIENTS:
• 4 cups fresh or frozen tart cherries
• 1 to 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch • 1/8 tablespoon almond extract (optional)
• Your favorite pie crust or pie dough recipe for 2 crust pie
• 1 1/2 tablespoons butter, to dot
DIRECTIONS:
• 1 tablespoon granulated sugar, to sprinkle
– Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few min- utes, remove from heat. In a small bowl, mix the sugar and corn- starch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a lit- tle water, too thin, add a little more cornstarch.
– Preheat the oven to 375 degrees F.
– Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprin- kle with sugar.
– Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
FRIDAY, DECEMBER 28, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B