Moosewood Sweet Potato Pancakes

From the kitchen of One Perfect Bite...It's hard to believe that the original Moosewood cookbook was published in 1974. It's harder still to believe I've been making their pancakes for more than 40 years. It is, however, true. This is, by far, my favorite recipe for sweet potato pancakes and while I've experimented with many recipes over the years, I keep coming back to this one. The Silver Fox and I are trying to get back in the habit of eating meatless meals on Monday, and this is a great way to ease ourselves back into the Meatless Monday program. The batter for these pancakes will keep for several days in the refrigerator, so it's great also a great make-ahead recipe. I plan to serve these with a black bean salad and some homemade bread. If you have never tried the Moosewood pancakes, I urge you to do so. They are fast, easy and inexpensive to prepare and they are delicious. Here is the recipe.

Sweet Potato, Mixed Bean and Hominy Stew

From the kitchen of One Perfect Bite...It was damp and rainy today. That kind of weather always draws me to the kitchen where nothing but homemade bread and soup seems to satisfy my pioneer spirit. I love the smell of yeast and sweating onions and a thick soup or stew seems perfect for days like these. I didn't want to venture out, so tonight's concoction was conjured using pantry and refrigerator stock that I had on hand. I was happily surprised by what I was able to create. Even the Silver Fox, who is a committed carnivore, voiced no complaints about this vegetarian stew. It is a hearty rib sticker and I love the sweetness of the potatoes that are used in its preparation. They balance the heat that comes from the chipotles in the canned tomatoes I used and they add wonderful color to the finished stew. The dish takes about 30 minutes to get from the stove to the table and other than a knife for chopping, you'll need only a can opener to finish the stew. This is great rainy day food and it's a nice recipe to have in your hopper as winter moves in. Here is how this simple vegetarian stew is made.

Brown Sugar and Sweet Potato Bundt Cake

From the kitchen of One Perfect Bite...I would so love to tell you that I'm set for the upcoming holiday, but that would be a stretch of such magnitude that even Old Nick would blush. Truth is, I still have no idea how many people will be seated at my table, much less what I'm going to feed them, and until that gets sorted out my motto is going to be "Let them eat cake." Fortunately, I've been experimenting with a handful of cakes that are so good you could make a meal out of them. This one would actually contribute to the vegetable component of the meal. The recipe comes from The Washington Post and those of you who give it a try will really be delighted. I happen to love this cake and it will be making repeated appearances on my fall and winter table. It is a well-spiced cake that gets its moisture from pureed sweet potatoes or pumpkin. While I have never seen pureed sweet potatoes in markets around here, I wanted to follow the recipe as it was written, so I boiled and pureed the potatoes needed to make the cake rather than use canned pumpkin puree. The cake has a moist crumb and a slightly crisped crust that gives it fabulous texture. It is a good keeper, and while it might be too heavy to serve at the end of a big meal, it would make a perfect company or snack cake for the remainder of the holiday weekend. I really hope you'll try this one. While I can't tell you the cake is good for you, I can tell you that sweet potatoes were once the main source of nourishment for homesteaders and soldiers during the Revolutionary War. That has to count for something. Here is how the cake is made.