Zigg Iggs It: The Sweet n' Healthy Blogger Recipe Contest-- Kid-Friendly Food

So last night I was perusing the internet, and I came across this recipe contest. It challenges bloggers to create and blog about recipes using, wait for it, sweet potatoes. I love sweet potatoes. I am obsessed with them. For the love of all things tuberous, I did my advanced independent study on sweet potatoes. Accordingly, I present, for your consideration and taste buddery, my first submission: a reply to the call for kid-friendly sweet potato recipes.

The Challenge:

How do you get your kids to eat sweet potatoes? Mash it up for a first-timer or make it fun for toddlers, just get them their vitamin A!

The Result:

Tater-Tamas

(Tama is Japanese for "ball" or "gem.")

An Exchange Student Smorgasbord: The "tater-tamas" are pictured between the makizushi and rice crackers. I first made these while studying abroad in Japan-- my dorm mates and I wanted a vegetarian homecooked meal using local ingredients.

Some kids may turn their noses up at sweet potatoes. For reasons unbeknownst to lovers of things both nutritious and sweet, many children find sweet potatoes (perhaps because they are suspiciously orange) “gross.” In this same vein, almost all kids will respond to edible seaweeds with a unanimous, “Yuck!” This is too bad, as edible seaweeds, like sweet potatoes, are densely loaded with nutrients. Accordingly, this recipe kills two birds with one stone-- mashed sweet potatoes are rolled in nori flakes and sesame seeds. The resulting product, colorful little balls that you can pop into your mouth, are hard for any kid to resist. Just make sure it doesn’t end in a food fight-- the ball shape is awfully tempting.

The Recipe:

Tater-Tamas

Ingredients

- 3 Large Sweet Potatoes, steamed or baked and cooled

- 2 Tablespoon Light Soy Sauce

- 1/2 Tablespoon Sesame Oil

- 1 Tablespoon Fresh Ginger Root, grated (powdered ginger can be substituted, but only use 1 teaspoon)

- 1 Tablespoon Lemon Juice

- About 1 Cup Nori Flakes, for rolling

- ½ Cup Toasted Sesame Seeds, for rolling

1. In a mixing bowl, mash together the steamed sweet potatoes, soy sauce, sesame oil, fresh ginger, and lemon juice. Kids should love this-- a great excuse to get hands mushy while feeling all sorts of fun textures. The mashed sweet potatoes should be workable and not too wet, so make sure you add the liquid ingredients slowly. Once combined, stick the mashed potato mixture in the fridge until it has chilled (at least 10 minutes).

2. With your hands, shape the sweet potato mash into small balls, a little smaller than a golf ball. Kids can help with this part too-- it could be a fun project to roll the interesting shapes. If you find the sweet potato mix to stick to your hands, lightly grease your fingertips with sesame oil.

3. Onto two separate plates, pour the nori flakes and sesame seeds. Roll the sweet potato balls in the nori, sesame, or both. Have fun and mix it up! You can try other toppings too-- cinnamon, nutmeg, parmesan cheese, coconut flakes, or your favorite herb blend… the possibilities are endless!

4. Arrange the tater-tamas and serve cold-- kids of all ages will love the sweet-salty flavor, and the shape and texture are easy and fun for even the pickiest of eaters. A simple and healthy snack or side dish any time of the day!

Zig Iggs It: The Sweet n' Healthy Blogger Recipe Contest-- Vegetarian Food

So last night I was perusing the internet, and I came across this recipe contest. It challenges bloggers to create and blog about recipes using, wait for it, sweet potatoes. I love sweet potatoes. I am obsessed with them. For the love of all things tuberous, I did my advanced independent study on sweet potatoes. Accordingly, I present, for your consideration and taste buddery, my first submission: a reply to the call for vegetarian sweet potato recipes.

The Challenge:

Whether you're participating in Meatless Mondays or a vegetarian for life, create a dish that let's sweet potatoes take center stage.

The Result:

Sweet Potato Curry Pot Pie

Growing up in blustery Maine, I was no stranger to a winter chill that lasted well past April. However, growing up in Maine, I was also blessed with nearby farms that offered local fresh produce and meat. These products happily surrendered themselves to winter-time comfort foods. However, in the “comfort food” collection, I often feel as though vegetarians are left out. We omnivores talk about beef stews, clam chowders, roast chicken and gravy, shepherd’s pie, Bolognese over pasta-- meaty foods, to be sure.

However, vegetarians need not feel abandoned by the warming comfort food cliques. Vegetables, especially those in season during the colder months, work beautifully in a myriad of comfort food recipes. With that in mind, I created this Sweet Potato Curry Potpie. Chunks of fresh sweet potato are stewed in an aromatic Thai red curry. This rich curry is then baked under a golden and tender crust until bubbling. This riff on a potpie is what happens when the comfort of a New England classic meets zinging Southeast Asian spice.

The Recipe

For the Wholewheat Pot Pie Topping:

Ingredients

- 1.5 Cups Whole Wheat Flour (for a lighter consistency, you can use white flour-- also, if you are gluten free, use your preferred gluten-free baking flour)

- 1 Tablespoon Baking Powder

- 1 Teaspoon Salt

- 2 Tablespoons Apple Cider or Another Acidic Juice

- 3 Tablespoons Vegetable Oil

- .5 Cups Buttermilk (you can use almond or rice milk as a substitute if you prefer a vegan alternative)

1. In a mixing bowl, sift together the flour, baking powder, and salt.

2. In a pastry blender or with a fork, mix in the apple cider and vegetable oil. The mix will be slightly lumpy. Slowly mix the buttermilk into the dough. It will be a slightly wet, almost batter-like dough. Set aside and make the filling for the pie.

For the filling:

Yields 4-6 servings

Ingredients

- 2 Cups Coconut Milk

- 2 Tablespoons Red Curry Paste (store-bought or homemade)

- 3 Cups Sweet Potato, cut into bite-size chunks

- 1 Cups Green Peas, shelled

- .5 Cups Thai Basil, shredded

- A Large Handful or 2 of Cashews

- Black Pepper and Salt to Taste

Preheat the oven to 450 degrees F.

1. In a large saucepan, heat the coconut milk. Before the milk has boiled, stir in the red curry paste. Mix gently, but thoroughly. The sauce should take on an orangey-pink color.

2. Add the 3 cups of sweet potato to the coconut milk. Bring the mixture to a boil. Cook until the sweet potatoes are al dente, but not mushy (about 10-15 minutes). Turn off the heat.

3. Stir in the green peas, thai basil, and cashews. Season with black pepper and salt. Mix well. Allow mixture to cool and thicken. If it needs to thicken more, turn on the heat, and very lightly stir in some sifted flour or cornstarch. The consistency should be a rich and hearty pot pie filling.

4. Lightly oil the bottom and sides of a deep oven-safe pan (I use a deep cast-iron skillet for pot pies). Spoon the sweet potato curry in the pan. (You might have leftovers-- stick it in the fridge! it only gets better with more time, and is great over steamed rice.)

5. Pour the potpie topping batter over the pie filling. Cover completely.

6. Cook the pie until the crust is golden-brown and the contents are bubbly. This is about 10-12 minutes at 450 degrees F.

Notes:

- More curry paste can be added for extra spiciness.

- Try tossing in raisins, almonds, peanuts, or pistachios for different textures and flavors.

- Some people opt to peel their sweet potatoes. I never do this-- the skin of a sweet potato is dense with nutrients. If you do leave the skin on, however, your cooking time may be slightly longer.

- As I noted in the recipe, some simple substitutions can be added to make this gluten free or vegan.

Zig Iggs It: New Blogs!

Come follow the OFFICIAL Cookie Monsters blog!

We bake! We decorate! We champion edible woodland creatures! We oppose the suppression of the Cookie Monster! We pun (badly)!

Zig Iggs It: Things in Cast Iron Pans

The other night, before we ran out of gas and access to the oven, I made a pot pie. For whatever reason, it transfixed me. I could not. stop. staring. I think it was the cast-iron pan (my great-grandmother's). Cast-iron pans are second only to woks in how happy they make me. Something about the shape, heft, and color. And I like seasoning them. Also, I could wallop stuff with them. Apparently, it was me... in the kitchen... with a cast-iron pan.

Anyways, pictures.

Princess Peach gets it.

Stuff Zig Iggs: Makin' Cookies

Specifically, cookies that look like Kirby.

Stuff Zig Iggs: Japanese Food

So, I stumbled across the justhungry blog post about 100 Japanese foods all eaters-of-eatables should eat. It inspired me for a variety of reasons. Firstly, I'm bored. Secondly, I love lists. Thirdly, as a lover of vegetables, fish, slimy things, and food in small pieces, I've got a giant spot in my heart/stomach for Japanese cuisine. Accordingly, I'm reposting items from the (extensive!) list, and adding my two cents about iggness, as it were. If you go to the original blog post, you'll have a very helpful index of these foods. Here goes:

ZIG's EDIT OF A List of 100 Japanese Foods To Try At Least Once

misoshiru
Yes, misoshiru is perhaps the simplest, most basic Japanese food item after rice. However, much like rice, its simplicity means it can be done really well and really, really badly. I was lucky enough to have the opportunity to frequent the Nishiki market (in the terumachi shopping district) and the miso shop in the market. This miso paste was thick, fragrant, rich, and beautifully colored. During my time in Japan, I sample every variety they had at least three or four times (at least). The extra expense was so worth it. Excellent ingredients = excellent cooking. Simple as that. Nishiki market also brings me to...

nukazuke
I think they're pickled with bran, which gives them a very distinctive, erm, aroma. Not my favorite Japanese pickle, but, everytime I went to Nishiki, the proprieter of the nukazuke stand would give me, literally, pounds of nukazuke to take home for free. I learned to love it.

"Very fresh sanma (saury), sizzling hot from the grill, eaten with a drizzle of soy sauce and a mound of grated daikon radish"
As a broke ryuugakusei who could find her way around in the kitchen, I avoided eating out at expensive restaurants whilst in Japan. However, on my first night in Kyoto, a group of friends and I did visit a relatively "nice" restaurant. Budget minded, I had the grilled sanma, rice, soup, and the house pickles. Best part of the meal? A drunk business man bought it for me. Yaaaaaaaay.

Homemade umeboshi
I love sour. Love love love sour. Homemade umeboshi? SUPPAI.

Mentaiko
I love me some fish eggs. And, when they look like weird little tongues? So much better than caviar.

Mugicha
On a steamy summer day, there is nothing like ice cold mugicha. I tried not to guzzle this tea, which is roasty and savory, but it was difficult. Notably difficult.

Ika no shiokara
Mmm... squid bits in fermented stuff. Yep. It's amazing. But I love all things salty and savory. And you people probably eat the cow piss that is cheese, so hush up.

Yamakake
Grated yam is super slimy and, therefore, super delicious. I had it on pretty much everything-- on top of soba it is particularly amazing. Extra sliminess? Go for it on maguro. Yizzum.

Omuraisu
Rice folded into an omelet is pretty ingenious. What's even better? Pretending you're the hobo from tanpopo while you make it. And then decorating it with a catsup smiley face.

Ishi yakiimo
Sweet potatoes and I have a long, bittersweet romance. However, grilled sweet potatoes served from that huge food market in Osaka? Oh yes.

Natto
Hey... hey-- what do you call a soybean with a bad reputation?

...

NATTORIOUS.


Ikura
So pretty, so colorful, and so delightfully weird to pop in your mouth. Kinda like edible bubble wrap.

Inarizushi
Frankly, I do not care for inarizushi, but it reminds me of the inari fushimi shrine, where I was engaged.

Surume
Squid jerky > any other jerky ever. Has anyone ever seen the Korean movie The Host? The protagonist carries around a giant piece of dried squid. It looks so, so, so good. Some people like popsicles. I like squerky.

Yakinasu with grated ginger
I love eggplant, and this is, to me, a really novel approach to it. Grilled, skinned, iced, and served with simple condiments is elegant in a very simple way.

Spinach ohitashi
Again, simplicity is sometimes the best part of a national cuisine. And so I give you blanched spinach with a simple dressing. Made by a host okaasan? Derish.

Okonomiyaki
Please. Someone. Open a DIY okonomiyaki in a place near me? Please? Best memories of Japan. Except for the waiter/waitress looming with the GIANT ladle of mayonnaise. I have an incredible fear of mayonnaise that Japan only compounded.

Yakitori
Chicken. On a stick. Sweet. Salty. Would not trust it from matsuri vendors.

Takoyaki
Little batter-balls stuffed with creamy octopus goodness? And negi? And takoyaki sauce? Possibly the best food Japan offers. Yeah. I went there. Again... maybe not so much from the matsuri vendors. On more than one occasion, I saw a vendor leaning over a big pot of takoyaki batter... cigarette-in-mouth, ash-very-much-falling-into-batter. Mmm!

Goya champuruu
Bizarrely enough, this was the first thing I made for myself while in Hikone. Regionality. I did it wrong. I think I was just excited to find the right ingredients.

Dorayaki
Little pancake gong things... lots of potential for cute.

Ochazuke
Again with the simplicity-- well-done rice, some modest toppings, and hot tea. Nothing better, especially during a rain storm.

Mitarashi dango
Seriously, the Japanese totally win on desserts. Now, if only they'd stop with the terrible version of Western baked goods...

Nama yatsuhashi
Do yourself a favor... if you're ever in Kyoto, head to Nishiki (which you should do anyways) and find the nama yatsuhashi shop. They're one of kyoto's oldest (the oldest?) confections, and they are amazing. You can see the cooking process and get all broke-tourist over free samples...

Narazuke
The oldest pickle? I think so. Irregardless, a speciality of Nara. Beware the deer.

Aji no himono
Mmmm... dried, salted, and sugared fishies.

Kamaboko
SPIRAL!!!!!!!!!!!!!

Oyako donburi
Mother and child rice bowl... meaning, chicken and egg rice bowl.

and my own addition...

KABOCHA. In any way, shape, or degree of cookedness. (Ask Cwig, I will eat it raw-- even though this is probably unnecessarily cruel to my stomach.) One of the cutest things to do with it? I made up Kabocha-balls-- roast a kabocha (darkest green skin you can find), scoop out the innards, mash said innards and seasons with soy and rice vinegar, roll into tiny little balls, rolls balls around in nori flakes/bonito flakes/sesame seeds, and enjoy. Delicious. Adorable. Slightly suggestive.