Apricot Stuffed Sweet Potatoes

It was a hot day and I knew, I was going to be in the kitchen for several  hours, preparing for the Sabbath.  It meant making fish, chicken, side dishes and salads.  Dessert was going to be cold or from the freezer.  I did not plan on baking.  I got around using the oven except for one item.  Cholent is made in a crock pot.  The chicken was cooked on the barbecue.  Most foods were made in the microwave or did not cooking.  I did pull out the frying pan and a sauce pan for short periods of time.  The bottom line was that I did not heat up the kitchen very much.

I was stymied with what to do with a sweet potato.  Of course, the beauty of the sweet potato, is you can bake it, put on a pat of butter and enjoy it. Simple and delicious is the way to go.  Of course, it can be candied but I find, it is usually sweet enough by itself.  I do love mashed sweet potato and started off on that path.

It was over 90 degrees in the sun and my kitchen didn’t feel much cooler and I didn’t want to use my oven.  I microwaved the sweet potatoes whole, for 8 minutes.  I would have baked them after I finished shaping them but again, it was not worth using the oven so I fried them in a smidge of margarine.   What is a smidge?  Just a little bit…..

Apricot Stuffed Sweet Potatoes

4 sweet potatoes

1 pat or margarine

1 tablespoon honey

8 dried apricots

1 tablespoon olive oil

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Microwave whole sweet potatoes for about 8 minutes until completely cooked.  Since each microwave is different, the timing may be different.  Stick a fork in the potato at about 5 minutes and see how it is.  I would check it every minute, after that, until the fork goes in easily.

Peel the sweet potatoes and mash them with the margarine and honey. Mash well.

Make a two-inch ball out of some of the sweet potato and while you are rolling it, push a dried apricot inside.  Place in a frying pan with hot olive oil.  Do the same with the remaining sweet potato.  Brown lightly on each side.  If you are not dealing with hot weather, I suggest baking this in the oven.

Serve plain or with a little maple syrup.  I was thinking of adding chopped scallions and I will try that, next time, I make these.

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The softer, orange-fleshed variety of sweet po...

The softer, orange-fleshed variety of sweet potato, commonly referred to as a yam in the United States (Photo credit: Wikipedia)

Apricot Honey Chicken

When you need an easy recipe that does not take a great deal of time, Taste of Home, is the place to go.  I was looking through the April/May Simple and Delicious and found this chicken recipe.

With Passover coming, I am looking to get “regular” cooking out-of-the-way, so I can concentrate on the holiday.  Quick and easy is the way to go, when under pressure.  This recipe is easy and is out-of-the-way before you know it.  This is a pleasure and as far as flavor goes,this is yummy.

I am hoping, I will have time to share Passover recipes, in the next two weeks.  The holiday is actually 8 days long but in preparation for it, I add another week onto it, to do some of the preparation.  We mostly live on fresh food, for the two week, although over the years, I have begin purchasing some ready-made condiments that are specifically made for Passover.

I stock up on “tons” of vegetables and fruits.  We use 30 or more pounds of potatoes.  Eggs are bought by the tens of dozen.  Apples also is a staple.  I go to Costco and buy their large quantity vegetables.  What I can’t get there, I check out produce stores and grocery stores, for.  I pile up carrots, squash, cucumbers, tomatoes, and whatever is current, in the stores.  My kitchen is transformed into a produce store.

Usually, we buy out the butcher but now that we eat less meat, I am cutting back and saving money.  Chicken in different forms takes the lead.  I did get one roast and some chopped turkey.  Beef stew is on the menu, as well.

I can’t believe how many nuts, we use.  Price dictated, this year, which nuts, I bought.  Pecans were so expensive, I walked away.  Walnuts were not much better but I use those often, so I bought a small amount.  Almonds were actually on sale so guess who has lots of almonds.  I use ground nuts for baking since we do not use flour for Passover.  You would be amazed how much you can do with nuts.  Nuts and potato starch are the major players in recipes that normally use leavening.  I had better add another necessary ingredient for baking, eggs.   Some of the recipes use 10 eggs.  I don’t make these.  I don’t like them,  Actually, I have improved a few by cutting back, greatly, on the number of eggs in a recipe.  It doesn’t work for many recipes though so don’t think I am advocating changing recipes that have been made for years.

My husband only wants Passover blondies for the holiday and my grandchildren prefer the brownies.  I have phenomenal recipes for both Passover brownies and blondies and if I remember correctly, there is an apple “pie”, that is delicious.  Last year, I came up with a an almost real chocolate chip cookies.  Think about it………life can be complete with chocolate chip cookies, brownies and blondies and apple pie.

Stick with me and I will hopefully share the recipes.  For those who have celiac or grain allergies, this is the time of the year to shop.  There are all kinds of products in the stores that come in gluten-free varieties that you may not be able to get, during the year.

Apricot Honey Chicken (adapted from Simple and Delicious magazine)  4 sevings

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/3 cup honey mustard
  • 3 tablespoons apricot preserves
  • 1/4 teaspoon ground ginger
  • Dash each salt and pepper

Directions

  • Flatten chicken to 1/4-in. thickness. 
  • In a small bowl, combine the mustard, apricot preserves, ginger, salt and pepper. 
  • Place the chicken on a greased foil-lined baking sheet. Spoon half of the mustard mixture over chicken.
  • Bake for 14 minutes.