Eat Your Veggies

I like to try new ways of cooking veggies. These are two really good recipes we had last week. Neither of us was a cabbage fan before, but you will like this one, it is so good and not at all slimy.

Chipotle Smashed Sweet Potatoes (Southern Living)
3 lb fresh sweet potatoes, peeled and chopped
1/2 cup butter, cut into pieces (I cut the butter down to two tablespoons)
1 to 2 tablespoons minced canned chipotle peppers in adobo sauce (these are super-hot, consider yourself warned!)
1/4 cup heavy cream (I used skim milk and the potatoes were still plenty creamy)
salt to taste

Put potatoes in large saucepan, cover with water and heat to boiling. Then reduce heat to medium and simmer 10 to 15 minutes, or until tender. Drain, reserving 1/2 cup water. Return potatoes to saucepan. Add butter, peppers, and cream, mash with potato masher (I make mashed potatoes in my KitchenAid mixer instead). Add reserved water a little at a time for desired consistency. Season with salt to taste.

Braised Cabbage with Spicy Croutons (Better Homes and Gardens)
2 tablespoons olive oil
1 tablespoon butter (I omitted this)
1/3 a 12 oz baguette, torn into coarse croutons (I used homemade whole wheat bread instead)
1/4 tsp garlic powder
1/4 tsp crushed red pepper
1 small head green cabbage, cut into 6 wedges
1/2 cup water
snipped fresh parsley
lemon wedges

In large skilled, heat olive oil and butter over medium heat. Add bread, garlic powder, and crushed red pepper. Cook and stir 3 to 5 minutes until golden brown. Remove croutons from skillet and cool in single layer on paper towels. Add cabbage to skillet, overlapping wedges if needed. Season with salt and pepper. Add water, bring to boiling. Reduce heat and simmer, covered, 15 minutes or until tender. Place cabbage on platter, drizzle with a little olive oil. Top with croutons, parsley, and lemon wedges.