Fish with Mango-Avocado

This dish came together this winter when salmon, avocadoes and mangos were all on special.  For the salmon at least, this is an easy variation of Plantation Fish. Since we were in Colorado at the time and I usually had a fresh batch of flour tortillas, I served the pieces of fish on a tortilla.  Very well received at a couple of dinner gatherings.

Back East, I did a similar thing (without tortillas) with fresh cod/haddock. Instead of the Salmon Rub I used Cilantro Pesto and it was equally tasty. 

Both recipes serve 2 - with a very generous amount of  "salad," scale accordingly.

SALMON VERSION

2/3 pound salmon filet

Drizzle filet with: 

1 T fresh lime juice 

Then sprinkle with:

~1 t Salmon Rub (more or less to taste - I sprinkle on until filet is lightly but completely covered)

~1/4 t cumin (sprinkle lightly over the filet)

Let sit for at least an hour.

Meanwhile make the "salad" by mixing:

1 mango, peeled and cut in chunks

1 avocado, peeled and cut in chunks

1T fresh lime juice

Cook fish in a slow (325 degree F) oven for about 10 to 15 minutes or until temperature reaches 120 degrees (should be custard-like at this temperature) or 130 degrees F max. Alternatively grill over a low fire.

Just before fish is ready, mix into the "salad":

~1/3 c cilantro leaves, very coarsley chopped.

Place fish on a warmed tortilla (optional) and top with the "salad".

WHITE FISH VERSION (WORKS WELL WITH SALMON TOO)

2/3 pound cod or haddock filet

Coat with:

1 oz.  Coriander Sauce (Cilantro Pesto)

Return to refrigerator if not cooking immediately.

Make "salad" as above. Cook fish in 350 degree F oven or grill until the fish is opaque and flakes easily with a fork - time will depend on thickness of filet. 

Serve with "salad" and additional cilantro pesto (optional - I usually don't).

Turkey/Chicken Enchiladas with Mole Sauce

This red, white and green dish is perfect for the Christmas season.  I must admit I had not planned it that way. Turns out I had a lot of leftover turkey and it was pretty dry. First I made a big batch of turkey soup, then what?  I thought of two of my favorite recipes Butternut Squash Enchiladas and Goat Cheese Stuffed Chicken Breast with Red Chili Mole. Dinner was underway. Easy dinner for me because I had some mole sauce in the freezer.

NOTE: While a great way to use leftover turkey, this recipe would work equally well or better with chicken.

MAKE THE MOLE  (adapted from Vegetarian Cooking for Everyone; I adjusted ingredients based on availibility)

In a dry skillet toast:

1 1/2 t coriander seeds [I use 1 1/2 t ground coriander]
1 1/4 t anise seeds
1 1/4 t cumin
1 1/4 t dried Mexican oregano*

Remove to a plate as soon as herbs smell fragarant.  In a 2 quart saucepan heat:

2 1/2 T vegetable oil [I use 1 T olive oil]

Add:

1 small onion, finely diced [I use 2-3 T of finely diced sweet onion]
1 t minced garlic [Madison adds garlic with the spices]

Cook stirring frequently for about 3 - 4 minutes until the onion is wilted and slightly browned, then add the ground spices and cook for one minute more.  Remove from the heat, let the pan cool for a minute, then stir in:

1/3 c ground mild [I use medium] red chili

Mix, then gradually add 1 1/2 c water.  Return to the stove and bring to a boil, stirring slowly but constantly so that the chili doesn't burn.  It will thicken as it cooks; add an additional 1/4 c water to thin it out if necessary.

Add and stir until it is melted:

1 oz Mexican chocolate. such as Ibarra, coarsley chopped [I use 1 oz unsweetened chocolate plus 1/2 t ground cinnamon or 3 T baking cocoa plus 1/2 t ground cinnamon].

Simmer for 10 minutes then stir in: 

1 t sherry vinegar.

Mole recipe makes about 2 cups, If not all used, it can be frozen for future use.

MAKE THE ENCHILADAS  (Serves two, scale accordingly)

Preheat oven to 450 degrees F. Then finely chop:

1/2 c (or more to go heavy on veggies or omit, extra step and not key to dish ) butternut squash (carrots would work too)

1/4 large sweet onion

6 oz cooked turkey (or chicken)

several sprigs of fresh cliantro*

Toss the squash cubes in olive oil and bake  for about 10 minutes until tender.  Reduce oven to 350 degrees F.

Assemble the enchiladas:

Microwave on high for 30 seconds, two at a time

4 corn tortillas

Place two tortillas on two ovenproof plates that have been lightly greased with olive oil. Spread mole sauce on each tortilla, then 1/4 of the cubed turkey, 1/4 of the chopped onion, and 1/4 of the cubed squash. Roll the tortillas, then turn them 180 degrees so that the seam where the edges of the tortilla meet is on the bottom

Top with more mole sauce and

1 1/2 - 2 oz. crumbled goat cheese, divided 4 ways.

Bake in 350 degree F oven for 12 minutes.

Remove from oven and top with

chopped cilantro

Optional garnishes include:

Avocado, silced thin, divided two ways, chopped cilantro

Arugula or other greens that are good warm.

* I keep chopped cilantro in the freezer.  The frozen cilantro sprinkled directly on the enchiladas (shown in photo) also works well.

Vegan Mexican Chocolate Pudding

Yesterday while reading the New York Times I saw a reprint of a Mark Bittman recipe for Mexican Chocolate Tofu Pudding (now called Vegan Chocolate Pudding with Cinnamon and Chile). Reminicent of my favorite Vegan Chocolate Flourless Torte as well as another favorite, Boulder Mexican chocolate ice cream, I decided to give it a try. Besides, it would be a perfect finish for the enchilada lunch I planned to make my Mom tomorrow  Then I reread the recipe, I planned to use really good bittersweet chocolate which I eat right out of the bag and tofu isn't really bitter, why so much sugar? I cut the sugar and water by a third and the result was just right. Since then I have cut the sugar by two-thirds and the chocolate by at least one quarter. See variations, including FAVORITE VARIATION below.  

In a small pot combine:

1/2 c sugar
1/2 c water

Bring to a boil and stir until sugar is dissolved.

Place in a glass container:

8 oz bittersweet chocolate (the better the quality, the better the pudding)

Microwave for 2-3 minutes, stirring every 30 seconds, until melted. Do not overcook, chocolate will burn in the microwave!

Put the sugar water mix and chocolate a blender or the bowl of a food processor and add:

16 oz silken tofu
1 1/2 t cinnamon
1/2 t chipolte chili powder
1 t vanilla

Puree until smooth.  Divide among 6 ramekins (about 4.5 oz in each) and chill for at least an hour. Before serving (or before chilling), garnish with

chocolate shavings

(A chocolate bar works, but a block of chocolate would provide longer chocolate curls.)

November 2022: First Stonyfield Farm went from nonfat frozen yogurt to whole milk frozen yogurt, now they have stopped production of our go-to dessert. After failing to find a good commercially produced alternative, I've found this is a good replacement. However, since it is not a special occasion dessert, I've modified the recipe:    

VARIATION #1 - LESS CHOCOLATE,  EVEN LESS SUGAR

6 oz bittersweet chocolate

1/4 c sugar

1/4 c water

16 oz silken tofu

1 t vanilla or almond extract 

Chili powder and cinnamon to taste. I usually omit and occasionally top with cinnamon.

I add the tofu first, then then chocolate on top (chocolate less likely to stick to the bowl). I pour the sugar water mixture into the glass measuring cup I melted the chocolate in (after putting chocolate in the food processor) to get the last of the chocolate out.

I often put in the freezer (in a covered container) to chill for an hour before eating then top with a few chocolate chunks (chips) or a few fresh or (mostly thawed) frozen raspberries. This pudding though a tad higher in saturated fat, due to the large amount of chocolate, has no sodium or cholesterol, much less sugar (2 t per serving). and fewer calories than the frozen yogurt.

VARIATION #2 - FEWER CALORIES, LESS SUGAR

Substitute 3 T of cocoa powder for 3 oz of the bittersweet chocolate. Add 1 T cornstarch.

While this saves about 60 calories, 7 g of saturated fat and 4.6 g of sugar per serving, despite the cornstarch, the resulting pudding has less body.

FAVORITE VARIATION

 

In an empty food processor bowl place: 

4 oz toasted hazelnuts or almonds and blend until the nuts are finely ground

Use vanilla extract if using hazelnuts, almond extract if using almonds. Chili powder and cinnamon to taste. I usually omit both but occasionally top with a dusting of cinnamon, especially after a Mexican dinner.

Proceed with the original recipe.  When well blended divide into eight ~3.7 oz servings (rather than six 4 oz servings) or spoon into a quart container and refigerate until serving.

A 3.7 oz serving:  235 calories with hazelnuts, 3.3 g sat fat, 13.01 g sugar, 5.82 g protein. (154 calories without nuts).

Reviewed 5/17/17

Revised 11/21/22

Revised 2/10/24

Butternut Squash Enchilladas

Last winter when Ed and I had dinner at Town on recommendation of friends, I ordered "BUTTERNUT SQUASH ENCHILADAS ROASTED TOMATO SALSA, AVOCADO, QUESO FRESCO, TOASTED PEPITAS"  I was not disappointed.  They were excellent and I resolved to try to make them myself soon.  Well soon turned out to be this fall but I have made them quite successfully on several occasions. While I lked the texture of the cubed squash, these would work well with leftover Thanksgiving squash. Serves 2 (4 enchiladas), scale accordingly.

 I first tried them stacked, the way I do traditional Enchiladas (photo at left) but decided I liked them rolled as they were at Town (top photo). I used goat cheese instead of quesco fresco (found with tortillas not other cheeses where I shop) because the quesco fresco blocks were huge. I liked the goat cheese better. I also added chopped sweet onion to the filling

First make the Enchilada Sauce. If you have previously made Version #2 you may have sauce in your freezer.  I use Option #1, which is very quck to make.  Half a recipe is more than enough for two servings. Of course canned enchilada sauce may be used instead.

Preheat ovee to 450 degrees F. Then finely chop:

1/2 small (1#) butternut squash

1/4 large sweet onion

several sprigs of fresh cliantro*

Toss the squash cubes in olive oil and bake  for about 15 minutes until tender.  Reduce oven to 350 degrees F.

Assemble the enchiladas:

Microwave on high for 30 seconds, two at a time

4 corn tortillas

Place two tortillas on two ovenproof plates that have been lightly greased with olive oil. Spread enchilada sauce on each tortilla, then 1/4 of the chopped onion and 1/4 of the cubed squash.
Roll the tortillas, then turn them 180 degrees so that the seam where the edges of the tortilla meet is on the bottom

Top with more enchilada sauce and

1 1/2 - 2 oz. crumbled goat cheese, divided 4 ways.

Bake in 350 degree F oven for 12 minutes.

Remove from oven and top with

1 avacado, silced thin, divided two ways, chopped cilantro

1 T toasted pepitas (pumpkin seeds), divided two ways (optional, I sometimes omit)

* I keep chopped cilantro in the freezer.  The frozen cilantro sprinkled directly on the enchiladas also works well.

Reviewed 7/11/2017

Vegan Flourless Chocolate Torte

This is another great recipe from Terry Romero's Vegan Eats World, made without flour or eggs, only oil for the pan and with the protein of 12 ounces of tofu. Ed still prefers, Chocolate Chipolte - Olive Oil Cake, but I like this even better.  Ms. Romero seasons her Ethopian Chocolate Flourless Torte with 1/2 teaspoon ground Berbere Spice Blend.  Rather than add another packet of spice to my drawer, I used a variation of her Mexican option.*  Not only is this torte very good, it is also very easy to make!

Coat the bottom of an 8-inch spring-form pan with olive oil (or butter if not vegan), line with parchment paper and oil/butter paper. (Romero's recipe calls for "an 8-inch round baking pan with a round of parchment paper...." **)

Preheat oven to 350 degrees F

 In a food processor blend until ground:

2/3 c almonds or hazelnuts (Romero uses "1/2 cup [pre] ground almonds or hazelnuts")

Then add :

2/3 c bittersweet chocolate chips, melted ***
1/2 c unsweetened cocoa powder
12 oz. extra firm silken tofu (Mori Nu recommended*****)
3/4 c sugar
2 T cornstarch
1 t pure vanilla extract
1/2 t almond extract
2 t ground cinnamon
1/2 t chipolte chili powder

Mix until completely blended and smooth, then using a spatula put the batter into the pan and smooth the top.  Bake for 45 minutes or until the top feels firm. Remove to a wire rack and cool for 15 minutes. Unhinge the pan, lift out the torte, remove the parchment paper. Serve either as lifted from pan or per Ms. Romero's recipe, inverted with cocoa powder sifted over the top. Ms. Romero recommends serving slightly warm. using microwave, if necessary, to reheat. I usually sertve at room temperature. Strawberries, raspberries or pomegranates are a nice garnish.

"For best presentation, place the torte on a serving plate that's perfectly flat. Even a slightly curved dinner plate will create a depression in the center of this slender cake." ****

I often serve cake as lifted from the pan, at room temperature topped with a drizzle of melted dark chocolate.

*1 additional t cinnamon [for a total of 2 1/2 t] and 1/2 teaspoon Mexican chile powder, ancho chile powder or cayenne pepper.[I use a bit less cinnamon.]

** If not using a spring-form pan, remove as follows: "Run a knife around the edges of the torte, place a serving dish on top of the pan, and invert the cake pan.  Tap the bottom of the pan a few times to release the torte, lift the pan and peel off the parchment paper." page 341

*** Romero uses semisweet. Her recipe calls for adding melted chocolate after all other ingredients have been mixed and gives  instructions for melting chocolate as follows:  "the easiest and fastest way is to pour the chips into a glass bowl and microwave on high for 1 minute to melt some of the chips. Move the half-melted chips around with a rubber spatula, then return to the microwave for 40 seconds and stir again until all of the chips are melted; if necessary microwave for another 20 to 30 seconds until all of the chips are soft and easy to stir." page 340 (I check more frequently to be sure chocolate does not burn.)

**** Page 340.

***** May 2017:  When I first started making this torte, I always used the Mori Nu silken tofu.  Then I was no longer able to find the Mori Nu in the Whole Foods refrigerated section (with other tofu). I recently discovered that Mori Nu tofu, which is packaged in anaseptic package which does not require refrigeration, is now stocked in the baking section.  Meanwhile,  I  made this several times using Nasoya tofu which comes in a 16 oz, instead of Mori Nu's 12 oz. container.  After dealing a few times with 4 ounces of left over tofu, I revised the recipe to use the full 16 ounces:

7/8 c almonds or hazelnuts
7/8 c bittersweet chocolate chips, melted
2/3 c unsweetened cocoa powder
16 oz.Nasoya silken tofu
1 c sugar
2 T + 2 t cornstarch
1 1/3 t pure vanilla extract
2/3 t almond extract
2 2/3 t ground cinnamon
2/3 t  chipolte chili powder

Cook for 50 minutes and then test center with a toothpick.  Return to oven if necessary until toothpick comes out clean.

Reviewed 10/1/2017

Farmer's Market Huevos Rancheros

One of my most favorite things to do when visiting Alex and Dan in Portland (OR) is to visit the Saturday Farmer's Market.  The awesome mushrooms, the roasted peppers, toasted hazelnuts, not to mention all the fresh veggies, fish, meat, cheeses, breads, flowers....  Now I have one more good reason: breakfast.  There was a line, but we decided it was worth a wait to get breakfast at Verde Cocina (a stand in the Farmer's Market but now also a cafe).  Ed and I ordered Huevos Rancheros  (photo below, right) and Alex and Dan ordered Buenos Dias Breakfast (photo below, lower left) .  While we waited, we watched the "lots of market veggies" cook on the huge skillet.

The Huevos Rancheros - inspired by all the local veggies - were awesome .  When we returned home I picked up some of my neighbor's eggs and decided to give this a simplified try.

This is a very flexible recipe and "market veggies" means whatever is in season when you make it. This recipe is nominally for 2-3 but of course the number of eggs and amount of veggies and cheese can vary according to taste and appetite. As reflected in the ingredients used, I made this for a late October breakfast in Massachusetts.

Grate:

1 oz sharp cheddar cheese (1 oz shown in photo)

In a medium size skillet, saute:

1 T olive oil (heat first before adding veggies)
1 clove garlic, finely minced
1 medium red onion, peeled, and cut in bite sized pieces
1 carrot, cut in small strips
2 small poblano peppers, seeds removed and cut in bit sized pieces

8 leaves of kale, coarsely chopped


When veggies are warm and wilted add:

1/2 c pinto beans, drained
1/2 c garbanzo beans, drained
1/4 c salsa

Cook, stirring constantly until beans and salsa are heated through.

While veggies are cooking poach

1 egg per person in water to which

And warm (I use microwave)
2 tortillas per person

When all ingredients are ready, assemble by placing one warm tortilla on each plate and dividing half the vegetable mix to top the tortillas, top with 1/2 the grated cheese divided among the plates, then add second tortilla to stack and repeat topping sequence.  Finish with poached egg and

Cilantro, coarsely chopped.

VARIATION:  Fill soft taco shells with market veggie and bean mixture, grated cheese and coarsely chopped cilantro and a mix of:

1 avocado cut in thin bite sized pieces
1 t lemon juice
Salt to taste
Cumin to taste

This is especially good for lunch.



Reviewed 5/12/17

Chili Stuffed with Goat Cheese, Pears and Maple Walnuts

A variation of Chili Rellenos, this recipe evolved from Crisp Pita Bread with Blue Cheese, Pears and Maple Walnuts. In this case though I used goat cheese instead of blue cheese. The first time I tried this combination, the chili was especially hot and the goat cheese was a good foil to the hot chili - much like having a glass of milk with a hot enchilada.

Roast (See Roasted Chili) or thaw previously roasted and frozen

4-6 (depending on size) green chilies  (I usually use fresh/previously frozen Hatch Anaheim chilies)

Stuff each chili with:

Goat cheese

Pear (~1-2 slices), chopped in small pieces

Maple Walnuts

Whip until stiff:

3 egg whites

Fold in:

1-2  yolks

Dip each chili in:

Flour

Then dip in the egg batter and place immediately in a frying pan with hot

olive oil, enough to coat the entire bottom of the pan.

Cook until bottom is browned and then flip and cook until the other side is browned and all of the egg mixture is cooked.

Good served with fresh pear slices and  micro greens/greens topped with a few Maple Walnuts.

Reviewed 7/11/2017

Goat Cheese Stuffed Chicken Breast with Red Chili Mole

Itzocan Knock-Off

First a digression - skip straight to the recipe if you wish.

Ed and I first ate at Itzocan (now closed) in the East Village shortly after Christopher moved to New York in 2005.  We have returned to this small restaurant (only 16 seats) several times since to enjoy their innovative offerings --- Oaxaca Mexican with a French influence.  When we went there last month as an appetizer I had their "SWEET Corn Huitlacoche Mushrooms Souffle Cake w/Truffle Oil" for an appetizer. Awesome, probably with a high cream content, and  nothing I am going to easily duplicate.   For a main dish I had one of my favorites, a menu constant, "PAN ROASTED STUFFED CHICKEN BREAST with goat cheese, vegetables and red mole sauce".   I was ready to try to do this myself; the problem was finding a good red mole recipe.

VARIATION 

Then a few weeks ago Ed and I went to dinner at friends - the food always vegetarian, and always excellent.  As an added bonus I was introduced to a new cookbook/author.  The main course was Chickpeas with Potatoes and Tomatoes based on a recipe in Deborah Madison's cook book, Vegetarian Cooking for Everyone.  I promptly checked this book as well as Madison's The Greens Cook Book out of the library.  And one of the first recipes that caught my eye was a Red Chili Mole recipe - not an elaborate Mole Poblano which contains about twenty ingredients, is the the centerpiece of Mexican Christmas and wedding meals, and often called the national dish of Mexico, but a simple red chili sauce (mole).  Ms. Madison uses this sauce for Goat Cheese Enchiladas with Corn. With this recipe in hand I was ready to give my Itzocan favorite a try.


Mole recipe makes about 2 cups, enough for 6 servings. If not all used, it can be frozen for future use. Recipe for chicken and veggies serves two.

MAKE THE MOLE:*  (adapted from Vegetarian Cooking for Everyone; I adjusted ingredients based on availibility)

In a dry skillet toast:

1 1/2 t coriander seeds [I use 1 1/2 t ground coriander]
1 1/4 t anise seeds
1 1/4 t cumin
1 1/4 t dried Mexican oregano**

Remove to a plate as soon as herbs smell fragarant.  In a 2 quart saucepan heat:


2 1/2 T vegetable oil [I use 1 T olive oil]

Add:

1 small onion, finely diced ]I use 2-3 T of finely diced sweet onion]
1 t minced garlic [Madison adds garlic with the spices]

Cook stirring frequently for about 3 - 4 minutes until the onion is wilted and slightly browned, then add the ground spices and cook for one minute more.  Remove from the heat, let the pan cool for a minute, then stir in:

1/3 c ground mild [I use medium] red chili

Mix then gradually add 1 1/2 c water.  Return to the stove and bring to a boil, stirring slowly but constantly so that the chili doesn't burn.  It will thicken as it cooks; add an additional 1/4 c water to thin it out if necessary.

Add and stir until it is melted:

1 oz Mexican chocolate***, such as Ibarra, coarsley chopped [I use 1 oz unsweetened chocolate plus 1/2 t ground cinnamon or 3 T baking cocoa plus 1/2 t ground cinnamon].

Simmer for 10 minutes then stir in: 

1 t sherry vinegar

PREPARE AND COOK THE CHICKEN:

Separate, if necessary:

2 boneless, skinless chicken breasts, ~3/4 # total

then slice lengthwise down the middle, almost but not completely through, to form a large pocket

Place the chicken on a washable plate, plastic cutting board or wax paper and open each piece so the two sides lie flat. Place:

 ~1/2 - 1 oz of goat cheese (total of 1 - 2 oz/2, more is better but more cholesterol; I use goat cheese with herbs)

along the full length of each chicken breast, then fold the breast over so it appears as it did before the cutting.

In a skillet large enough to accommodate both/all the chicken breasts heat: 

2 T olive oil

When oil is hot,  place the chicken breasts in the skillet and cook approximately 6 minutes on a side (longer if breast pieces are more than 3/8 # each) until both sides are browned and chicken is cooked through (and temperature is ~160 degrees F). 

MAKE THE VEGGIES: (optional)

While the chicken is cooking, in a separate skillet  sautee:

2 t olive oil

seasonal vegetables; Itzocan's veggies included carrots, onions and zucchini - great when zucchini is in season; when I have made this it was not and of poor quality and expensive so I used:

1 carrot, thinly sliced crosswise
1 parsnip, thinly sliced, crosswise
large sweet onion, 3 large crosswise rings, thinly sliced and quartered
(corn in season or frozen kernels would be a good addition too)

Cook until vegetables are tender, then add:

2 t cilantro, finely chopped

ASSEMBLE DISH:

Originally I served as shown in top photo:
Place one serving of veggies on each plate, top with a chicken breast, and put ~ 3 T mole beside the chicken.

Now I serve as shown in photo at left:

Put the veggies beside the chicken and the sauce on the chicken.

Garnish plates with cilantro and serve with extra mole on the side.

VARIATIONS:  I have also served this without the veggies, most recently with a Mushroom - Arugula Salad. Also, especially if the chicken breasts are very large, they can be sliced crosswise into 3/4 to 1 inch pieces.

*QUICK & EASY MOLE: (half recipe)

Saute in

2 t olive oil

1 t garlic, minced

1 T onion, finely chopped

When lightly browned add:

1 t ground corriander

1 t cumin

1/6 c chili powder

1 T cocoa

1/4 t cinnamon  

Mix until well blended, then add:

3/4 c cold water

Simmer for about ten minutes, stirring until all ingredients are well blended.                                           

** Mexican Oregano:

It would appear these are not the same herb although some sources say Mediterranean oregano may be substituted for Mexican oregano though the quantity reduced since Mexican oregano is more subtle.  Frankly, given the hotness of the chili I used, I'm not sure my substitution made any difference. I've since found Mexican oregano is available in the dried Mexican chili section in Whole Food Markets

From Cook's Thesaurus: "oregano = wild marjoram = pot marjoram  Pronunciation:  uh-REG-uh-no  Equivalents: 1 tablespoon fresh = 1 teaspoon dried  Notes:   Oregano is a popular herb in Mediterranean countries, where it's often used to season tomato sauces, meat dishes, and pizzas.  Mexican oregano has a mintier taste than ordinary oregano."    

*** Mexican Chocolate:

From Cook's Thesaurus: Mexican chocolate = Mexican style sweet chocolate
Equivalents:  1 tablet = 3.1 ounces Notes:  This grainy chocolate is flavored with sugar, almonds, and cinnamon, and used to make hot chocolate and mole sauce. You can buy boxes containing large tablets of this in the Mexican foods aisle of larger supermarkets.  Ibarra is a well-respected brand.   Substitutes:  1 ounce = 1 ounce semi-sweet chocolate + 1/2 teaspoon ground cinnamon OR  (in mole sauces) cocoa powder (Substitute one tablespoon cocoa powder for every ounce of Mexican chocolate called for in the recipe.)

I do not understand the cocoa powder substitution above.  Typically 1 oz chocolate = 3T cocoa powder plus 1 T oil .  I have made the mole both ways: using 3 T baking cocoa (with no additional oil) and 1 oz bittersweet chocolate with pretty much the same results.

Reviewed 5/13/2017
Revised 1/30/2019 spelling corrections

Revised 12/28/2024 added photo with comment

Revised 1/4/2025 added Quick and Easy Mole

Sweet Potato Balls (with Black Beans, Avocado and Spinach)

Ed and I tried Bergamot recently and for an entrée I chose: 

Plaintain Gnocchi

Black Beans, Avocado, Red Pepper, Portobello Mushroom Confit, Shishito Pepper, Cilantro

This entrée was good enough to try adding to my home repertoire, but the gnocchi seemed a bit complicated so I decided to substitute sweet potato balls.  As a child I always ordered the signature Sweet Potato Balls when our family ate at the Woodbine Cottage in Sunapee, NH. Remembering how much I liked them I rummaged through my recipe book and found what I had copied from my Mom's Woodbine Cottage Cookbook many years ago.*  I started with this, and here is my spicier, healthier (no deep fat frying) update: 

MAKE THE SWEET POTATO** BALLS (They work well as a veggie on their own or as part of the this dish.  If serving them on their own choose spices/herbs to compliment accompaniments.)

In a 350°F oven bake for 1 hour or until soft:

2 sweet potatoes ~ 1.5 pounds (I used garnet yams)

Remove from oven and set aside until cool enough to handle.

Cut the cooked potatoes in half and scoop the flesh from the skins and place in a bowl.  Add: 

1 1/2 t butter (omit for vegan)

1/4 t ground chipotle chili

1/2 t ground cumin

1 T fresh corriander, minced finely 

1 T orange juice  (add if using sweet potatoes which are drier in order to obtain a soft consistency, I did not use with yams)

Mix well. Roll mixture into marble-sized balls approximately 3/4 inch in diameter. (Wet hands with water to make it easier.)

Roll each ball in:

Golden Flaxseed Meal (I used Bob's Red Mill) 


Place coated yam/sweet potato balls on a baking sheet that has been lightly sprayed with:

Olive oil 

Then  lightly spray top of each ball with olive oil. To make balls more perfectly rounded, referigerate for at least an hour then shape again. Balls can be made several hours ahead of time. Bake along with the black beans (see below) 20 minutes in a 350 degree oven.

PREPARE OTHER INGREDIENTS

I kept the beans, avocado and cilantro from the Bergamot presentation, added spinach because it was in season at our local farm stand and eliminated the other ingredients because they were hard to come by and I did not think were really essential to the dish.

(1) Drain any excess (leave about 1 T) liquid and place in small oven proof dish:

15 oz  black beans, add
1/2 t unsweetened cocoa (optional - I always add cocoa to refried beans - when I tasted the cold black beans after adding the cocoa I was sure I had made a mistake but actually liked the beans plus cocoa when warmed. Definately an acquired taste.)

Cover and place in 350 degree oven along with the sweet potato/yam balls.

(2) Wash, devein and dry:

6 oz spinach

Place in medium bowl and toss with: 

1 1/2 t  lime juice

1 1/2 t olive oil

(3) Cut in half  and remove skin and pit from 

1- 2 ripe avocados  

Rub with a mixture of

1 t lime juice

Salt to taste

Cut into slices.

ASSEMBLE THE DISH  (Serves 3)

Divide the spinach among 3 plates.  Divide the beans among 3 plates. Place the sweet potato balls on top or beside the beans/spinach. Garnish with avocado and additional:

Cilantro, finely chopped.

CONTINGENCY NOTE:

If the avocado, despite outward appearances, is was not up to "garnish" standards,  cut out grey spots, cut the avocado in small pieces and mix the avocado and salt with the spinach mixture.

* WOODBINE COTTAGE SWEET POTATO BALLS

This is how the recipe appears on my recipe card.  It is a little vague. I probably condensed the information when copying:

"Cook six sweet potatoes, rice [don't cook rice too, rather put potatoes through a potato ricer], and mix with a little butter, milk and salt, add grated orange rind. Dilute 1 egg in  2 TBSP cold water. Dip balls of sweet potato in egg and then roll in crushed cornflakes. Fry in deep fat [oh my, we really thought these were good] 390 degrees [ I would do 350 degrees]  until brown.  Drain on brown paper."

** SWEET POTATO vs "YAM"

Since I actually used garnet yams for this recipe, I wondered if I could really call it Sweet Potato Balls.  I consulted a number of sources and found the best explanation at Cooks Thesaurus: 

yam = moist-fleshed sweet potato   Notes:   Americans use the word "yam" to refer to a sweet, moist, orange-fleshed variety of sweet potato.   To everyone else in the world, a yam is what Americans call a tropical yam, a firm tuber with white flesh.  Varieties of American "yams" (sweet potatoes) include the garnet yam .... and the jewel yam.  Substitutes:  sweet potatoes (drier, less sweet, and often more expensive).

Reviewed 7/11/2017