November, Sweet Potato Awareness Month: Stuffed Sweet Potato with Cranberry-Walnut Relish

Recipe: Stuffed Sweet Potato with Cranberry-Walnut Relish,
 serves 2
1 medium Sweet Potato
1 tablespoon Brown Sugar 
2 teaspoons Unsalted Margarine or Butter, room temperature 
1/8 teaspoon Ground Cinnamon 
Dash Ground Nutmeg 
1/4 cup Cranberry-Walnut Relish
2, 1 oz slice Raisin Bread
2 teaspoon Honey

Preheat oven to 400° F. Pierce the sweet potato several times with a fork.   Place sweet potato on baking sheet lined with foil. Bake for about 45 minutes or until soft. 

Cut the sweet potato in half lengthwise. Scoop out potato and place in a small bowl. Leave the potato skin intact. Add unsalted butter or margarine and the spices to the sweet potato and mash. 

Divide the mashed sweet potato in two and add back to the potato skins. Place on baking sheet and heat for about 10 minutes or until browned. Top each stuffed sweet potato half with 1 to 2 tablespoons of cranberry-walnut relish.

Nutrition Information

Sweet Potatoes are high in vitamin A, high in vitamin C, good source of dietary fiber and potassium. They are naturally fat-free; saturated fat free; low sodium; and cholesterol free.

Resources

1. Fruits and Veggies, More Matters: Sweet Potatoes

2. EatingWell, Healthy Sweet Potato Recipes

World Olive Tree Day

The history of olive trees is deeply rooted in ancient civilizations, tracing back thousands of years. Originating in the Mediterranean region, mainly present-day Greece and Syria, the olive tree symbolized peace, wisdom, and prosperity.

There are numerous varieties of olives worldwide, each with a unique flavor profile, size, and color. The exact number can be challenging to determine due to regional variations, local cultivars, and ongoing developments in olive cultivation. However, here are some popular olive varieties:

Arbequina: Small and brown, these olives are known for their mild, fruity flavor. They are commonly used to produce high-quality olive oil.


Kalamata: Large, dark purple to black olives with a distinctive almond shape. Hailing from Greece, they are often brine-cured and used in salads and Mediterranean dishes.


Manzanilla: Originating from Spain, these small, green olives taste slightly nutty and briny. They are frequently found in tapenades and as table olives.

Picual: A common variety in Spain, these olives are known for their high oil content and peppery flavor. They are often used to produce extra virgin olive oil.

Picholine: Originating from France, these green olives are elongated and have a mild, slightly sweet taste. They are often used as table olives or in cocktails.

Gordal: Hailing from Spain, these large, green olives are often stuffed with ingredients like pimento or garlic. They have a meaty texture and mild taste.

Nyon: Small, black olives from France, often used to produce high-quality olive oil. They have a rich, fruity flavor.

Hojiblanca: Another Spanish variety, these olives are medium-sized and round. They are often used to produce oil and table olives, known for their fruity taste.

Cerignola: In Italian, these large, bright green olives have a mild, sweet taste. They are often served as a snack or appetizer.

Mission: These black olives are famous in the United States, often found in cans or jars. They have a mild, slightly sweet flavor.

These are just a few examples, and many more local and regional varieties exist, each contributing to the rich tapestry of flavors in the world of olives.

National Leftover Day Do you have Thanksgiving leftovers?

Leftovers

Recipe: Thanksgiving Turkey Leftover Sandwich 

Ingredients
3 ounces Roasted Turkey, sliced
3 Tablespoons Cranberry Sauce
3 Tablespoons Homemade Stuffing
2 slices Whole Grain Bread

Leftovers
Refrigerate or freeze leftovers within two hours. Keep your freezer at 0°F and the fridge below 40°F. Foods held at temperatures above 40 °F for more than 2 hours should not be consumed. Use an appliance thermometer to monitor temperatures.

Use the chart below as a guide.

To learn more about food safety, visit http://www.homefoodsafety.org/

For the Refrigerator Door

Food Safety Musical - Don't Be a Gambler