It would have been nice to start off this project with a grocery list and a full menu, but that ain’t gonna happen. Most of the shopping was already done for the month when I decided to do this, and I’m almost up to the budget. D said that we could probably stretch the usual budget a bit if we needed to but I’d like to do everything I can without doing that. The challenge this month will be to represent each state, and use what’s already in the kitchen!
The first state is Alabama, and without further rambling here’s tonight’s recipe : Whipped Sweet Potatoes. What better way to start talking about Alabama then by bringing in sweet potatoes and pecans (that’s pee-KHAWNS) and putting them in a pink cup? It was a simple recipe tonight, nothing fancy while giving me the chance to play around a little.
It was easy, grabbed one big can of sweet potatoes from the pantry and mashed them, then I added 3/4 cup brown sugar, a sprinkle of nutmeg, two tablespoons of orange juice, and one egg. The mixture is whipped together with a mixer until creamy, and it’s set aside. A few handfuls of pecans were chopped up in another bowl and mixed with some brown sugar and butter, and then pressed onto the edges of a custard cup to make a coating. Filled the cups with the sweet potato mixture, and baked it at 350 for about 40 minutes. It ain’t fancy, but it’s a nice sweet potato custard that isn’t loaded with white sugar.
The rest of the meal was improvised from what I had on hand, some flounder fillets poached in a broth of water, dill, onions, lemon juice, lemon zest, paprika, garlic, and pepper, with some cherry tomatoes thrown in a few minutes before serving.