Tag Archives: sweet potato

Sweet Potato Lentil Stew

22 Apr

photoThis weekend, I was a single girl (woohoo!) with Rafe at home in South Carolina. True to form, however, I didn’t do much out of the normal. In fact, as usual, most of the weekend was spent either at the gym, out on the deck, or in the kitchen. The weather was beautiful (sunny but brisk, with a slight wind) and on Saturday I went for a nice like (11 miles) run in the neighborhood and around Rice University to prepare myself for next weekend’s Nashville half-marathon.

I adapted a Gwyneth Paltrow recipe to make this pretty amazing veggie entree. In the future, I might add pork/ham to give it a little more savoriness or body. This would be good for a side dish, or a main, as we ate it last night…

With all the good things in lentils, this might become a regular in our household.

There are a few awesome things about lentils, and I’ll just name a few:

  1. 18g of protein per cup! That is a ton of awesome protein to build lean muscle.
  2. Only 230 calories in a cup, much lower than animal proteins.
  3. Contains nearly half of the fiber we’re supposed to get every day.
  4. Iron. A cup contains nearly 40% of the RDA value for iron.

Ingredients

  • 2 sweet potatoes, peeled and chopped into 1/2″ cubes
  • 1 1/2 tbsp olive oil (with sweet potatoes)
  • 1 tbsp maple syrup
  • 1 tbsp olive oil (with lentils)
  • 1/2 yellow onion
  • 2 pinches of chili flakes
  • 2 tsp chopped oregano
  • 2 tsp chopped thyme
  • 4 carrots, peeled and coarsely chopped (samish size as the sweet potatoes)
  • 1 clove garlic
  • 14 oz dried lentils (~2.5 c)
  • 2 tsp salt

Method

  • Heat oven to 400, toss sweet potatoes with olive oil and maple syrup, add a little salt and pepper to coat. Roast in middle of the oven for 25 min, until fork goes into cubes easily.
  • Heat large saucepan over medium, coating with olive oil. When warm, saute onion with herbs, garlic, and chili until glassy (~5 min). Add in carrot, stirring occasionally.
  • Add bag of lentils in, and add 5 cups of cold water. Bring to a boil, then turn heat to low and simmer, covered, for ~40 min or until lentils have soaked up most of the water and are soft.
  • Add sweet potatoes into the lentil mixture.
Advertisements

Sweet Potato Biscuits

5 Nov

Completed egg and cheese biscuit sandwich. Best weekend breakfast yet.

Another busy Sunday morning. Rafe and I are prepping for our big SE Asia trip (we leave this Thurs!), and with the clocks moved back Sunday morning, I hopped out of bed by 6 (new time) ready to make something for breakfast before we started the packing lists and whatnot. We fashioned these biscuits into pretty amazing egg and cheese breakfast sandwiches better than any Egg McMuffin I’ve ever had.

Lots to plan, and I, for one, am exceedingly excited about having an opportunity to read lots of Scandinavian crime fiction on the beach.

This recipe make 7 biscuits for us. We like ’em big.

Ingredients:

  • 1 medium roasted, peeled, and mashed sweet potato
  • 1 1/2 c. flour
  • 1 tsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 pinches of salt
  • 6 tbsp cold unsalted butter, chopped into little pieces
  • 1/2 c. whole milk
  • optional: egg, cheese, bacon/ham/sausage; strawberry jam

 

Method:

Biscuit sans egg and cheese. Perfectly fine vehicle for butter and jam.

  • Preheat to 425.
  • In a large bowl, whisk together flour, sugar, salt, baking powder and soda. Using clean hands, add butter pieces to the flour. Combined until the flour mixture is the consistency of little peas.
  • Add milk and add sweet potato until thoroughly just combined (don’t look for thoroughness, you don’t want to overmix!).
  • Bring dough together with your hands, and drop on a floured surface, and either use a biscuit cutter, upside down glass, or shape biscuits with your hands.
  • Bake for 10-12 minutes.
Image

Sweet Potato and Zucchini Frittata

7 Apr

20120407-181710.jpg

Mmmmm. Went rock climbing this morning and then had all of 20  min to get showered and meet our realtor at a property to check it out. YIKES. Also, we still haven’t been back to the grocery, so our refrigerated assortment is dwindling. So threw together what ended up being a delicious frittata. Mmmm. Protein + veg = tasty and super duper way to get food in your belly before seeing a bunch of homes (trust me, you need to see homes on a full belly, or else it is possible that you will start looking through people’s pantry “just to see what’s it would look like if we lived there”).

Ingredients

  • 1/3 c grated sweet potato (peeled before you grate it)
  • 1/2 of medium zucchini, grated
  • 4 eggs, beaten
  • Splash of skim milk (literally, a splash, maybe 1-2 tbsp)
  • 1/3 c grated cheddar
  • salt and pepper

Instructions

  • Throw the sweet potato and zucchini with salt & pepper on a skillet (greased with Pam) heated to high. Stir until slightly fragrant, a few minutes. Meanwhile, beat eggs with milk, and add grated cheese to eggs.
  • Take the sweet potato and zucchini off– just toss on a plate. Re-Pam the nonstick skillet and pour egg mixture on skillet. Top with sweet potato and zucchini mix (if you add the eggs on top of the veg mix, it’ll be harder to flip).
  • Once frittata is ready (pulled away from edges and firm enough on underside), flip. Let it cook for another 2-3 min, then take from heat and SCARF down. Eat with salsa on top (we used Newman’s Own black bean and corn salsa). Then run to your appointment with the realtor to see a bunch of homes that stink. 😦
Image

Sweet Potato and Black Bean Cakes

6 Apr

20120406-140909.jpg

Haven’t been feeling so hot since I got back from a short work conference earlier this week… Kind of run-down, not sleeping so much or so well, etc. And basically, we have so few things in the kitchen, I’m not sure how we’re going to make it to the weekend. Yikes.

So I whipped up a stone-soup of sorts for dinner… Sweet potato and black bean cakes. And it was delicious, so much so, that I had leftovers for lunch today. Ta-da! Super healthy and very easy.

Ingredients

  • 1/2 can of black beans, rinsed and drained
  • 1/2 sweet potato, peeled and grated using a box grater
  • 1/3 c cooked quinoa (or just add more beans or sweet potato if you’re not like me and have cooked quinoa in the fridge)
  • 1 egg
  • liberal dashes of salt & pepper
  • 1-2 tsp curry powder
  • 3 tbsp corn meal
  • 3 tbsp bread crumbs

Instructions

  • Preheat to 400/425.
  • Put bean in a bowl, lightly mashing about half of them– leave some unmashed for a little bit of texture. Add sweet potato, egg, and spices.
  • Stir in corn meal and bread crumbs, adding slightly more dry ingredients until it is a thick enough consistency.
  • Grab about a handful of the mixture, and roll into a disk, placing on baking sheet and flattening down a bit. Continue until you have a bunch of little balls…
  • Bake ~5 min, flip and then bake for another 3-5 min, or until golden and crisp.
  • Serve hot, with lime yogurt (just take plain yogurt and add the juice of a lime) or homemade bbq sauce (mix ketchup, Worcestershire sauce, vinegar, and some curry powder) or both sauces.
Image

Savory Salmon with Asparagus and Curried Sweet Potato Mash

6 Mar

20120306-071439.jpg

Last week at the grocery, Rafe wondered out loud why we never eat fish. I didn’t know how to answer him, so we got a pound of salmon and decided to make a go of it. My feelings about salmon come and go, but it had been a while, and I was ready to make it back.

Asparagus is also in season, which I’m so glad for since it gets so very spendy when it’s not. And there were our good old sweet potatoes…

Savory Salmon and Asparagus

  • one pound salmon filet
  • one bunch asparagus
  • salt and pepper
  • 2 tbsp chopped kalamata olives (for saltiness)
  • zest and juice from one lemon
  • 1 tbsp olive oil
  • 2 cloves of garlic, chopped small
  • 1 spring of rosemary, chopped small

Instructions

  • Preheat at 400. Wash salmon filet lightly. Sprinkle and pat with salt and pepper. Lay down into a bed of aluminum foil, with enough on the ends to tent the whole thing, onto a rimmed baking sheet (just in case it gets drippy)
  • Mix the olives, lemon juice, olive oil, garlic, and rosemary together in a bowl, then top the salmon with the mixture.
  • Snip the ends off the asparagus and lay the asparagus next to the salmon on foil. Sprinkle asparagus with salt also. Tent the aluminum foil and bake for ~10-15 min (until salmon and asparagus are both cooked through). Then undo foil and bake for another few minutes, or until everything gets nice and crispy.

Curried Sweet Potato Mash

  • 2 sweet potatoes
  • 1 small onion, chopped
  • 2 tbsp olive oil
  • salt and pepper
  • 3 tbsp curry powder
  • Sriracha sauce
  • 1-3 tbsp milk

Instructions

  • Pre-roast the sweet potatoes in the oven (400 degrees until it’s cooked through, ~20-30 min). Take all the good stuff out of the skin.
  • Sautee the chopped onion in olive oil in a non-stick fry pan on medium heat until glassy. Add the curry powder, S&P, and Sriracha (don’t overdo it!).
  • Add the sweet potato into the fry pan, mashing as you go, adding a few dashes here and there of milk to make it the right consistency. Add more curry powder if it’s not curried enough for you.
Image

Sweet Potato Gnocchi with Brown Butter Rosemary Sauce

11 Feb

 

20120211-070945.jpg

After a long work week, I think Rafe and I were both pretty psyched to get a nice long-ish workout in and just chill out. We somehow managed to blaze through so much of the food that we had bought for the week, and just had a few sweet potatoes waiting patiently for their time to come. Well, it came tonight. Rafe was a little apprehensive about making sweet potato gnocchi, since he had tried this several times before and thought it didn’t turn out that well. Well this time, it turned out brilliantly! I will definitely be making this again. They were tender and delicious.
Ingredients
  • 2 large sweet potatoes, pre-roasted
  • 1 clove garlic, pressed
  • 1/2 teaspoon salt
  • 5-6 dashes nutmeg
  • 1 egg
  • 2 cups all-purpose flour (or enough to saturate the mixture)
  • 2-3 tbsp unsalted butter
  • cinnamon, salt and pepper, to taste
  • 2 sprigs rosemary

Instructions

  • Once the potatoes are cool enough to work with (after you roast them), remove the peels and mash them with a potato masher or fork, into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed. I probably used around 2 cups.
  • Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 3/4 to 1-inch sections. Let the pieces sit in just enough flour so they don’t get sticky. Drop the pieces into the boiling water, and cook until they float to the surface. Don’t crowd the boiling water pot– we did the gnocchi in 3 batches. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.
  • Brown the butter in a frying pan, until it just starts to bubble. Sprinkle the spices in and reduce heat for ~1 min. Take off heat and put the sauce into a bowl on the side. Once the gnocchi are ready, put them (in batches) into the fry pan with some of the sauce at a time, adding a little water for liquid if it gets too dry. Brown/crisp the outside of the gnocchi a bit, until you are so hungry that you MUST eat.

Sweet Potato Cranberry and Chocolate Bread

31 Jan

Danielle came over on Sat… And like always, we baked and ate. It seems to be a pattern, though I welcome the cooking and eating always. And after we ate, we went over to a friend of friend’s pimped out rooftop and had a BBQ and ate some more. Mmmm.

Ingredients

  • 1 roasted sweet potato, with the skin peeled off
  • 1/2 c vanilla yogurt (fat free works)
  • 1 egg
  • dashes: cinnamon, nutmeg, ginger, salt
  • 1 tsp baking soda
  • 1/2 c brown sugar
  • 1 c whole wheat flour
  • 1/3 c regular flour
  • 1/3 c chocolate chips
  • 1/3 c dried cranberries
Instructions
  • Preheat at 350
  • Mix the sweet potato, egg, and yogurt with a hand blender in a large bowl
  • Then mix all the dry ingredients together with a whisk (minus choco chips and cranberries)
  • Slowly add the dry to the wet, then fold in the chips and cranberries
  • Bake in a greased loaf pan for ~1 hr (check on it to make sure it is thoroughly cooked.

Sweet Potato Galette

8 Nov

After making the regular potato galette last wkend in the cooking class, I thought that it would be fun to try this out on a sweet potato (hello, fall!)…

Ingredients

  • 1 scallion, chopped
  • 2 large sweet potatoes, peeled, chopped into 1/2 inch cubes
  • olive oil
  • salt, pepper to taste
  • 1/3 c milk
Instructions
  • Preheat to 425. Cover a baking sheet with aluminum foil. Toss sweet potato cubes with olive oil, salt, and pepper. Bake for ~45 min or until soft on the inside. Take out, and reduce heat to 325.
  • Sautee chopped shallot in a bit of olive oil in a small, oven-safe frying pan. Add sweet potato (and perhaps a little more salt) and mash until only somewhat smooth. Pat down until flat on the pan. Drizzle milk on top.
  • Place frying pan into oven for ~10 min or until slightly crispy.

Sweet Potato Bread

6 Nov

Mmmm, more fall recipes. Love it all. I concocted a sweet potato bread recipe knowing nearly nothing about how to do so, and it was delightful. Perfect for a lazy Sat morning brunch (also, my friend Danielle’s birthday).

Ingredients
  • 2 cups flour
  • 3 tsp baking soda
  • pinch salt
  • dashes cinnamon, clove, cardamom, nutmeg
  • 1 c brown sugar
  • 3/4 of a stick of butter
  • 2 eggs
  • 1/2 c to 3/4 c vanilla yogurt (depending on consistency)
  • dash vanilla
  • 1 roasted sweet potato, peeled (after roasting) and mashed
Instructions
  • Preheat at 350. Pam a loaf pan.
  • Sift together flour, spices, baking soda, salt in medium bowl
  • With hand mixer, cream butter, add brown sugar and eggs, then add yogurt and vanilla. Finally blend in sweet potato
  • Mix in dry ingredients (adding more yogurt if too dry)
  • Add pecans or top with brown sugar. Bake until golden brown on outside

Sweet Potato Choc Chip Pancakes

4 Nov

Awesome start to a flex day. We went to look at houses, and having something hearty in our bellies definitely helped. Found something somewhat similar online here, but I took out the butter from this one…

Ingredients

  • 1 roasted sweet potato, scooped and mashed
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • pinch salt
  • ground nutmeg, cinnamon, ginger, cloves to taste
  • 2 eggs, beaten
  • 1 1/2 cups skim milk
  • 1/2 c chocolate chips
Instruction
  • Mix dry ingredients together in small bowl.
  • Mix sweet potato and milk together in another, larger bowl.
  • Slowly add the dry to the wet, adding chocolate chips in last.
  • Cook on skillet as you normally would pancakes.