TWICE-BAKED SWEET POTATOES, THANKSGIVING WINS Over the weekend, some friends and I hosted a Friendsgiving at my house. It’s a winning Thanksgiving strategy: instead of the immense pressure on the host to prepare so many dishes, people bring their favorite sides and desserts, the host takes care of the bird, and everybody is happy. It was a tremendous success; every plate was cleaned and the turkey was devoured! (No turkey and cranberry sandwiches for us!) One of my favorite dishes that evening was a simple twice-baked sweet potato. Last week on Etsy I wrote about a lovely, simple way to use your holiday leftovers: in Turkey, Apple and Cheddar Handpies. As for the bird, I used Martha Stewart’s brine followed by Gourmet’s high heat roasting method (nixing the salt as it was already brined) for a second year with great results. And let’s end this debate, once and for all: there are no yams in North America. TWICE BAKED SWEET POTATOESServes 12 as a Thanksgiving or party side; 4-6 as a substantial dinner side Preheat oven to 400 degrees.
grillsósa með kjúkling | Eldhússögur Ég er ekki sérstaklega hrifin af tilbúnum barbecue sósum í flöskum með þessu týpíska reykta barbecue bragði. En um daginn fann ég uppskrift af grillsósu sem mér fannst líta girnilega út og ákvað að prófa. Þessi sósa passar mjög vel með ljósu kjöti, til dæmis kjúkling og svínakjöti. Ég prófaði hana á grilluðum kjúkling og okkur öllum fannst hún afar ljúffeng. Uppskrift: 1 lítill laukur, fínsaxaður (ég átti skarlottulauka og notaði nokkra svoleiðis í staðinn)1 msk ólífuolía1 dl tómatsósa2-3 tsk hunang2-3 tsk balsamedik2-3 tsk Dijon sinnepsalt og pipar Steikið laukinn í olíu þar til að hann er orðinn mjúkur. Kælið sósuna. Líkar við: Like Loading...
Orzo with Caramelized Fall Vegetables & Ginger This is also a satisfying dish to eat — there's no meat, and it's even vegan, if you leave off the final sprinkle of Parmesan cheese. But I would happily serve this to a crowd of dedicated meat-eaters; it's one of these dishes that really spans a group of various preferences. I have a slideshow here with photos, too, of most of the steps in the process, showing you how I caramelized each ingredient, then pushed them aside to soften and cook down while I went on to the next one. Orzo Caramelized with Fall Vegetables & Ginger serves 4 as a main dish and 6 as a side dish Heat a large pot of water to boiling and salt it generously. Peel the sweet potato and dice it finely into cubes about 1/4 to 1/2 inch to a side. Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the diced shiitake mushrooms to the hot center of the pan and cook them for 4 minutes without turning them. Whisk together the vinegar, soy sauce, and 2 tablespoons of oil.
Blómkál masala með mangó chutney og bananasósu 1 stórt blómkálshöfuð, blómin eingöngu 1/2 bolli macadamiu hnetur 1 bolli vatn 1 msk. garam masala 2 stk. chunky chat masala (eða garam masala duft) 1 msk. saxaður ferskur engifer sjávarsalt svartur pipar 1 bolli ferskar baunir eða þýddar frystar baunir 1 handfylli af cilantro (kóriander lauf) borðum. Setjið blómkálið í matvinnsluvél og púlsið nokkrum sinnum þar til smáir bitar en ekki mauk. Setjið hnetur, vatn, garam masala og engifer í blandara - blandið vel í 2 mín þar til slétt (á að líkjast þykkum rjóma). Bragðbætið með salti og pipar. Setjið blómkál, baunir og krem í víða skál og í þurrkofn í 2 tíma, hrærið öðru hvoru. Bætið cilantro í og setjið í vefjur (blaðsalat t.d. kínakál eða lambhagasalat) eða borðið beint úr skálinni. Berið fram með Banana - tamarind sósu og Mangó chutney.
Baked Sweet Potato with Greens Whole Living, January/February January/February 2013 Yield Serves 2 Add to Shopping List Ingredients 2 pricked sweet potatoes 1 Tbsp extra-virgin olive oil 1 thinly sliced small onion 1 stemmed and chopped bunch Swiss chard Coarse salt 1 sliced avocado, divided Cayenne Lemon Directions Heat oven to 400 degrees. Cook's Note Refrigerate potatoes and greens in an airtight container up to two days. Lightened-Up Sundried Tomato Basil Pesto Pasta Don’t you love when you discover a new food that blows your mind, despite the fact that others have been raving about it for ages? Some of mine: Avocado (I “hated” avocado until I ate my face off w/ guacamole in Mexico, 2007)Mushrooms (anyplace, anytime)Beets (raw, cooked, juiced, I like them all)Tofuraw cacao powder (a recent baking discovery…I’m obsessed!)Dark chocolate (it took me a while to appreciate the intensity, but now I love it) My latest cooking discovery: Sundried Tomatoes! Where have you been all my life? I can’t seem to stop putting them in my food. For some reason, I could not get the thought of sundried tomato basil pesto out of my mind. I made two trials of this pesto using both oil-packed (shown today) and non-oil packed sundried tomatoes. Don’t mind the upside down sea salt. You will need about 20 grams of fresh basil which is equal to a 1/2 packed cup. Much like my Roasted Tomato Basil Pesto, this pesto isn’t the prettiest to look at, but it sure tastes incredible!
Healthy Sweet Potato Skins These healthy sweet potato skins! They’re baaaaack! click here to Pin this recipe These little guys were my first “viral” recipe originally published in October of 2011 – and today, April 25th, 2015, I’m bringing them back to life and dying with food happiness all over again. These healthy sweet potato skins are one of my all-time blog favorites – and they’re a reader favorite, too! They’re stuffed with a creamy sweet potato shallot filling with spinach and chickpeas to bump up the yummy health factor and then they are topped with a tiny bit of melty cheese and baked to sweet potato skin perfection. Yeah – theeeeese are goooood. In case you love throwbacks, this is how they looked originally: Do you know that I’ve actually never done this until now? I updated the pictures, but I decided not doing anything with my old writing from the original post — I’ll just put a line in so you know when Young Me takes over the writing. Haha / yikes. Old stuff starts now. Well, it happened. PS. Description
Baked Sweet and Sour Chicken with Fried Rice I have a DELICIOUS recipe for you all! I am so excited to share this one. I found this on Mels Kitchen Cafe about a year ago. My family and I LOVE this dish! It has such a great flavor. Baked Sweet and Sour Chicken The chicken coating: 3-4 boneless chicken breasts salt + pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil The sweet and sour sauce: 3/4 cup sugar 4 tbs ketchup 1/2 cup distilled white vinegar 1 tbs soy sauce 1 tsp garlic salt Start by preheating your oven to 325 degrees. Below is the greatness you will get when it's all cooked: Fried Rice 3 cups cooked white rice (day old or leftover rice works best!) 3 tbs sesame oil 1 cup frozen peas and carrots (thawed) 1 small onion, chopped 2 tsp minced garlic 2 eggs, slightly beaten 1/4 cup soy sauce On medium high heat, heat the oil in a large skillet or wok.
Sweet Potato & Spinach Breakfast Strata — Breakfast Recipes from The Kitchn I can be an impatient person (my husband will affectionately call me Veruca Salt from time to time, and if I'm being exceptionally impatient, he will sing the Willy Wonka song). This impatience has lead to many years of quick meals because when I want food, I want it now. Breakfast especially needs to be quick and something I don't have to put a lot of energy in to. So where does this strata fit in? My impatience with breakfast can easily be combatted with a little prep the night before. And this strata? This particular strata is ready for fall — it's packed with all my favorite cool weather ingredients like squash and rosemary! And the bread? Sweet Potato & Spinach Breakfast Strata Serves 4 to 6 Prep this strata the night before you plan to serve it. Place the spinach in a large bowl and scoop hot sweet potatoes and onions top. Lightly grease a 9x9-inch (or 2 1/2 quart) baking dish. In the morning, remove strata from refrigerator and preheat the oven to 350˚F. Cholesterol 274.5 mg (91.5%)
baked sweet potatoes with mustard greens, leeks, white beans + a cilantro tahini I've been getting asked a lot recently how I come up with new recipes and where I get ideas from. Well, first things first, I think about food. A lot. Constantly. Probably more than the average person (but probably not much more than you, if you're taking the time to read this blog about food). Constantly thinking about food is a necessary starting point, but there are many outside influences, some obvious and others not so much. I eat out a decent amount. Even just wandering around the streets, walking by a restaurant and checking out their menu in the window will get me inspired. It also helps that most of the people I know love food and love to talk about food, and if they have a good idea or a recipe or a restaurant to try they are always willing and excited to share it with me. Last week we had dinner with friends at the Fat Raddish in the lower east side (yum). I couldn't stop thinking about baked potatoes. I'll be making this many of the nights that I am not eating out. Method