Socially Distant Cuisine

Spiced, roasted disks of sweet potato topped with sweet potato mousse. A delicious one bite appetizer! The mousse would be a great use of leftover mashed sweets, and a great topping for crackers. 2 large sweet potatoes Salt, cayenne pepper Bake sweet potatoes for 20 min at 400 degrees, until soft enough to easily cut. Let cool. Slice the potatoes into 1/2 inch slices, and using a small (1 or 1.5" diameter) cookie cutter, cut small circles. Reserve scraps, peel, and wrap tightly in a foil packet. Spray a roasting pan w/ pan spray and arrange potato disks in a single layer. Spray top of potatoes, as well. Sprinkle lightly with salt and cayenne pepper. Bake at 400 degrees for 10 minutes, until slightly brown and crisp. Flip disks and bake for an additional 10 minutes. During these 20 minutes, also bake the scraps in their foil packet. Remove disks from oven, and turn off the heat. Leave the scraps in the oven for 20 more minutes, or until they are very soft. Cool disks on a p...

I had a half an avocado, a box of mixed sprouts and a ton of roasted beets left from my fruit and veggie box this week, and decided to experiment! The resulting sandwich and beet salad turned out great, so I decided to document them. This sandwich was inspired by the classic Monte Cristo my mom used to make when we were kids, a kind of toasted ham, turkey and Swiss. No jam necessary here-- a spontaneous combination of cream cheese and spiced deli chicken resulted in a tasty sandwich! The beet salad is a fall twist on a summer favorite of my old roommate, Simone. A nice change from my usual walnut-and-goat-cheese preparation. Enjoy! Savory, Spicy Monte Cristo 2 slices whole wheat bread 2 oz Dietz and Watson Buffalo Style Chicken Breast 1 oz cream cheese Dijon Mustard 1 egg Avocado Thinly sliced white onion Fresh sprouts--I had a combo of alfalfa and radish No-stick spray or 1 tsp butter. Spread one half of bread with a thin layer of cream cheese. Pile on turkey, and close sandwich...

DISAPPEARING CARROT-BRAN BREAD (modified to halve butter and sugar from cooks.com ) 6 Tbsp butter, melted 6 Tbsp no-sugar added applesauce 3 eggs 3/4 c. 100% Wheat Bran 1 3/4 c. flour 1/4 c. brown sugar 1/4 c. white sugar 2 tsp. baking powder 1 1/2 tsp. cinnamon 1 tsp. baking soda 1/4 tsp each: nutmeg, allspice, cardamom 1 1/2 c. coarsely grated carrots 1/2 c. raisins (or chopped dates) Wisk butter, applesauce and eggs until blended. Stir in Bran. Let soak 5 minutes. Combine other dry ingredients. Add to bran mixture. Add carrots and raisins. Bake in 9"x5" loaf pan at 350 degrees for 50 to 55 minutes. Remove from pan and cool on wire rack. 12 servings: 200 cal (7.5 g fat, 4.1 g sat), 34g carbohydrate, 3 g fiber 38% RDA Vitamin A, 30% Manganese, ~10% Folate, Riboflavin, Selenium, Thiamin