Sweet Potato Salad. Now that temperatures seem to be steadily on the rise, a favorite warm weather activity can commence—dining alfresco.
Weekends spent lounging on the deck with friends and family mean sampling a smorgasbord of seasonal eats, but a dish I tend to avoid at these gatherings is potato salad. Nothing seems less appealing on a hot day than food coated in creamy dressing. I know the majority disagree, or potato salad would have lost its prominent position a long time ago. My negative feelings toward this ubiquitous side changed the first time I made sweet potato salad, a version that broke from tradition. Roasted sweet potatoes, onions, black beans and red peppers are tossed in a fresh and zesty olive oil-based cilantro lime dressing. Roasted Sweet Potato SaladAdapted from The New York Times September 2009 by Mark Bittman Serves 4 Preheat the oven to 400 degrees F.
Place the sweet potatoes and onions on a foil-lined sheet pan. Serve at room temperature. Parmesan-Roasted Broccoli Recipe : Ina Garten. Dill Pickle Fries by Out To Lunch Creations (gluten free, vegan) Dill Pickle Fries are salty, tangy and bursting with dill pickle flavors.
If you are a fan of dill pickle chips you will certainly love dill pickle fries. Apple cider vinegar gives these fries a tangy flavor and they are seasoned with fresh dill, garlic powder and mustard powder. Enjoy these fries as a Super Bowl snack or a side to any meal. Dill Dill is an aromatic herb that is sweet, citrus like and slightly bitter. To get started gather up your ingredients and pre-heat the oven to 450F. In a very large bowl whisk together 3 Tbsp grapeseed oil and 2 Tbsp apple cider vinegar. Spread the dill pickle fries evenly on the baking sheets and bake for 40-60 minutes, until golden brown. Dill Pickle Fries Prep time: 15min Cook time: 40-60min Serving size: 4 sides Ingredients: 3 Tbsp grapeseed oil2 Tbsp apple cider vinegar¼ cup fresh dill, finely chopped1 tsp garlic powder1 tsp mustard powder1 tsp sea salt4 potatoes Directions: What are you making for the Super Bowl?
…but can she bake. Last Friday I experienced some of the hottest temperatures that I have ever felt on my fair Canadian skin.
Sydney peaked at a sunny 45 degrees celcius. forty. five. Granted, that is only five degrees hotter than the bikram yoga room… however, Bikram yoga is practiced at that heat to make you SWEAT, and sweat A LOT, but I usually don’t go about my daily routine in the hot room. And furthermore, I wear signicantly more clothing when I am outside a Bikram class. So… five degrees is like, ridiculous. I don’t even know how to explain it.
Anyway, Sean and I decided that an after work swim was in order… so at around 7pm we drove to the Eastern Beaches. We took a dip anyway as the sun was setting and I was actually shivering. 'Cheesy' Garlic Mashed Potatoes and Bacon Bits - Trans-Planted. ‘Cheesy’ Garlic Mashed Potatoes and Bacon Bits It’s officially 2013!
I hope everyone had a wonderful Christmas and a happy New Year. We decided to stay at home this NYE and take it easy this year. From what we hear, Chinese New Year is the BIG holiday here in Malaysia that you just can’t miss. So we are looking forward to celebrating a second New Year in February! The mashed potatoes were such a hit with my husband, I had to make them again with this yummy recipe from The Happy Herbivore for bacon bits! ‘Cheesy’ Garlic Mashed Potatoes 2 pounds Yukon gold potatoes, washed (you can peel the skins off or leave ‘em on!) Serves 4 Vegan Bacon Bits 2 tablespoons soy sauce 1 1/2 teaspoons liquid smoke 1 tablespoon water 2 teaspoons pure maple syrup 1/4 teaspoon garlic powder 1/8 teaspoon paprika 1/2 cup TVP (Textured Vegetable Protein) salt to taste makes 1 cup For the mashed potatoes: Fill a large pot with water, leaving enough room for the potatoes and add some salt.
About Stephanie Watkins. Lemon Rosemary Coconut Oil Roasted Vegetables. Lemon Rosemary Coconut Oil Roasted Vegetables Let’s embrace healthy and roast some vegetables.
And let’s roast them in coconut oil, because you know, it’s healthy. Whether it was healthy or not, I’d still use coconut oil because I love the richness and flavor it adds to food, and yes, it does impart some flavor. Some brands and types add more than others, but it’s not a flavor-neutral oil. There are people who don’t like coconut oil and I’ve heard others proudly proclaim, “It doesn’t make your food taste like coconut so even if you don’t like coconut, you’re safe.” I agree to a point that it doesn’t make your food taste like the coconut in a coconut cream pie or a pina colada, but in the end, it’s coconut and it does add some flavor. I like the way coconut oil clings to the vegetables. Citrus-Basil Vinaigrette Recipe.