Norwich, Vermont
The Baking Sheet
Winter Baking: Delicious, healthy and warming
The Winter issue of The Baking Sheet is chock–full of cakes, cookies, and breads to brighten cold days. Curl up in a comfy chair and explore our ideas for healthy, tasty soups, with rolls and biscuits to keep them company. Every issue of the Baking Sheet brings you seasonal recipes, the award–winning Recipe Makeover column, how–to photographs, and answers to baking questions. There's no advertising, and the recipes are geared for bakers of all skill levels. If you love to bake, or know someone who does, The Baking Sheet is the perfect treat.
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Black Bean and Sweet Potato Stew
This stew is a delight taste—wise, as well as nutritionally. It's also eye—candy, with the lovely contrasts in colors nestled together in the bowl. It may well become one of my favorite comfort foods. I came across the inspiration for this recipe in a community cookbook, then added my own spin. It's a little bit spicy, but that can be easily adjusted to taste by adding different peppers. The Poblanos are very mildly spicy, and go well with the sweetness of the potatoes. If you want it less spicy add sweet green peppers, if you want more fire, add jalapenos, or habaneros or the hot peppers of your choice. This freezes well. —Mary Tinkham
Ingredients
- 2 tablespoons olive oil
- 2 cups (10 ounces) finely chopped onions
- 1 cup (3 1/2 ounces, 2 large stalks) celery chopped
- 2 tablespoons (1 ounce)
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 pounds red skinned sweet potatoes, peeled and cut into 1/2—inch pieces
- 2 cups (16 ounces) orange juice
- 2 tablespoons minced garlic
- 2 cans (15 or 16 ounces) black beans, rinsed and drained
- 2 pablano chilies, seeded and chopped
- 1 red bell pepper, chopped
Directions
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Heat oil in large pot over medium heat. Add onions and celery and saute until tender, about 10 minutes. Add ginger, chili powder and cumin; stir 2 minutes. Add sweet potatoes, orange juice, and garlic; bring to a boil. Reduce heat, cover and simmer until sweet potato is tender. Stir beans, chilies and bell pepper into mixture. Cook for about 15 minutes more. Yield: 8 servings, 1 1/4 cups each. |
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Nutrition information per serving (347g): 230 calories, 1g fat, 10g fiber, 0g saturated fat, 0g trans fat, 0mg Cholesterol, 82mg sodium, 9g protein, 12g sugars, 54mg vitamin C, 3mg iron, 105mg calcium, 0mg caffeine. |
Chili-Cornmeal Rolls with Chorizo
This tender dough hides a surprise inside: a tasty flavor burst
from some cooked sausage.
The combination is a perfect match for our Black Bean and Sweet
Potato Stew. You can alter the filling to use any ground meat you like,
but we like them with a Southwestern feel. They'd be great with some
queso fresco, too. —Robyn Sargent
Ingredients
- 2 teaspoons instant yeast
- 1 cup (8 ounces) water
- 3 cups (12 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 1/2 cup (1 1/2 ounces) fine cornmeal
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder
- 2 teaspoons sugar
- 1 tablespoon extra virgin olive oil
Filling
- 4 ounces pre-cooked Chorizo sausage, finely diced (kielbasa would work as a substitute
- Additional chili powder for sprinkling
Directions
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Place all of the dough ingredients into the bread pan of your bread machine in the order recommended by the manufacturer. Program for Dough or Manual cycle and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth, ball of dough. |
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When cycle is complete, turn the dough out and divide it into eight equal pieces. |
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Turn the pinched side over and shape each piece into a ball, about three inches in diameter. Place the shaped rolls on a parchment-lined baking sheet, about two inches apart. Cover the rolls with oiled plastic wrap and allow them to rise in a warm place for about 30 minutes, until they almost double in size. The rolls should touch each other after rising. Before baking, sprinkle the top of the rolls lightly with additional chili powder (too much can taste a little bitter). Bake the rolls in the center of a preheated 375°F oven for 20 to 25 minutes, until they are lightly golden in color. Yield: 8 rolls. |
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Nutrition information per serving (101g): 269 calories, 8g fat, 2g fiber, 2g saturated fat, 0g trans fat, 12mg Cholesterol, 619mg sodium, 10g protein, 2g sugars, 3mg vitamin C, 3mg iron, 8mg calcium, 0mg caffeine. |
