Tag: Sweet Potatoes

It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip

Do you know your trigger foods?  I learned about them from my friend Roberta who does Weight Watchers. Trigger foods are the ones you just can’t stop eating.  They trigger your binge reflex, or something.  Usually they are foods that contain some combination of refined sugar, fats and salt, and theoretically if you can identify your problem foods, you can eat healthier by keeping them out of your life, and your cupboards, as much as possible.  They can be a specific food, like Fritos, or a larger class of food, like ice cream.

Ive known for a long time now that one of my little problem areas is chips.  Chips of all kinds.  I don’t stop until the bag is empty, and if you set a bowl of them in front of me, I’ll embarrass myself. Although I’m pretty good about not buying them, I make an exception when we have friends over.  And sometimes I think I might even invite people over on a Friday night just to have an excuse to buy a few bags. (sick, isn’t it?)  So in my case these crunchy sweet potato wedges are a little bit of delicious rehab.

Sweet potatoes are available in several colors, ranging from deep orange, to pale creamy yellow.  Sometimes the dark orange variety is mis-labeled as yams, but they are actually sweet potatoes.  True yams are a large starchy white root vegetable and you pretty much have to go to Africa to find them.  You can use any color sweet potatoes for this recipe.

Raw sweet potatoes are surprisingly dense; you’ll need a large heavy knife to slice them into wedges, and be careful!

Dips can get so predictable, but the bright lemongrass and ginger flavor of this one sets it apart.  The inspiration recipe calls for a base of creme fraiche, but oddly my store didn’t carry it, so I substituted Crema Mexicana, which is basically the same thing.  You could easily use Greek yogurt or sour cream, too.

Sweet Potato Spears with Lemongrass Dip
serves4
oven to 400F
3 sweet potatoes (try to find evenly shaped ones, not too twisted or crooked)
olive oil for brushing
1 tsp ground coriander
1 tsp coriander seeds
1 tsp yellow mustard seeds
3/4 tsp sea salt
fresh cracked pepper to taste
1 Serrano or jalapeno pepper, thinly sliced
for the Lemongrass Dip:
1 stalk lemongrass
3/4 cup creme fraiche, Crema Mexicana, sour cream, or Greek yogurt
zest and juice of 1 lime
1 inch piece of ginger, peeled
1/2 tsp sea salt

  • Wash the potatoes, but leave the skin on.  Cut each one in half lengthwise, and then into half again, lengthwise.  Cut the four wedges in half again, leaving you with 8 long wedges.
  • Lay them out on a baking sheet lined with parchment paper.  Brush the wedges with olive oil, and then sprinkle with  the coriander, coriander seeds, mustard seeds, salt and pepper.
  • Roast for about 25 to 30 minutes, until you can easily pierce the potato with a sharp knife.
  • Scatter the hot pepper rings around the spears and serve with the sauce alongside.
  • To make the sauce:  Peel the outer layers from the stalk of lemongrass.  Trim off the root end, and the green ends, so you are left with a short pale yellow piece of the stalk.  Rough chop it and then put in the bowl of a small food processor.  Put the ginger in with it and run the machine until both are as finely ground as you can get them.  Stir in the lime juice and zest, creme fraiche, and salt.  Taste and adjust the seasonings if you need to.
—this is adapted from a recipe from Plenty, by Yotem Ottolenghi
Let’s be clear, though, I’m not guaranteeing that you will be able to stop eating these.  Make them at your own risk.




One year ago today—

Pan Fried Trout with Herbes de Provence

Sweet Potato and Black Bean Veggie Burgers




I’m an any-time of the year sweet potato gal. They may not be in season but I still flock to them every time I walk down the produce aisle. Probably ranking them as my #1 choice vegetable. No, not probably. Definitely.

Usually I just wedge them up and throw them in the oven to roast. Eat ‘em with some ketchup. Call it a day. Although I have to admit, ever since I have been in Germany I have been unable to come up with crisp-roasted sweet potatoes. My European oven only makes soggy, mushy sweet potato fries. Bummer.




I saw this recipe somewhere on the internet and almost licked my computer screen. They looked so good. The colors are so vibrant and fresh- how could you not want that in your belly? Well, unless your like my David who doesn’t even recognize the term “veggie burger”.





I love me a good veggie burger though. You probably don’t remember back to last year, but I shared a recipe for veggie burgers then too. That recipe was much more complicated, ingredient list wise. Not nearly as accessible as this golden patty : )

These have a sweet-spicy kind of thing going on too. The chipotle powder and cayenne gives your mouth a good few kicks. More than mine could really handle to be honest haha




And don’t forget the super charge of nutrients they offer! Sweet potatoes. Quinoa. Oats. Red onion. Black beans. Holy fiber!

Just to cover my bases I want to mention that these would NOT grill well. They are far too moist to withstand the grates of a grill. They would plumet to their death for sure.




Sweet Potato and Black Bean Veggie Burgers
  • 1½ pounds sweet potatoes
  • ½ cup quinoa
  • 1 cup old fashioned oats
  • 2 teaspoons cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder or smoked hot paprika
  • ¼ teaspoon cayenne powder
  • ½ teaspoon salt
  • 1 small red onion, cut into large chunks
  • ½ cup lightly packed fresh cilantro leaves
  • 1 garlic clove
  • 1 (15 ounce) can black beans, rinsed and drained
  • canola oil
  • 8 whole wheat hamburger buns
  • burger fixings (avocado/guacamole, tomato/pico de gallo, lettuce, ketchup, hot sauce, mustard, pickles, cheese, mayonnaise)
  1. Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes cut side down on a rimmed baking sheet lined with aluminum foil. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Once the sweet potatoes are cool enough to handle, remove the skin. Set aside to cool completely.
  2. Cook the Quinoa: In a small saucepan, bring 1 cup of water to boil. Stir in the quinoa, reduce heat to low and simmer, covered, until tender and all the water has absorbed, about 20 minutes. Set aside.
  3. Use a food processor to grind the oats until the flakes are broken up, but not as fine as flour. Place in a large mixing bowl or the bowl of your stand mixer. Add cumin, chili powder, chipotle powder/smoked hot paprika, cayenne pepper, and salt. Mix to combine.
  4. In the bowl of a food processor, place the red onion, cilantro, and garlic clove; pulse 10-12 times or until everything is finely minced. Add to oat-spice mixture.
  5. Mix the burgers: Combine the cooled sweet potatoes and quinoa with oat-spice mixture. Use a potato masher, large mixing spoon, or the paddle attachment of your mixer to mix really well. Add the black beans and stir to evenly distribute.
  6. Cover and refrigerate the mixture for best results (the patties will hold together better during cooking if they are chilled first).
  7. Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3½ inches in diameter. Repeat the process for each patty; you should end up with about 8.
  8. Heat 1 tablespoon oil in a large cast iron or non-stick skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side. Add 1 tablespoon oil to the skillet for each pan of burgers you fry.
These burgers freeze fantastic!

 

Curried Sweet Potatoes & Tofu

OK, I know I have been really bad about posting recipes this week, but it is my last week of my first rotation and it has kept me so busy! Tomorrow is my last day, then I have a short break before the next. I actually don’t have any plans for my week off, but sometimes that is the best – to have a week of having absolutely NO PLANS!

This curried sweet potato and tofu dish is really easy to make during week nights, and perfect for “Meatless Monday” or any other time you are in the mood for a vegetarian dish. I love sweet potatoes, and I love curry, so this is one of my favorite dishes to make for lunch or dinner. It is not very spicy, but it is easy to add more spice to it if you wish. I used one NatureBox’s Taj Mahal Snack Mix, which has curried nuts and raisins, to give it some more texture and flavor. You can see this recipe on the NatureBox blog here!

Are you a fan of curry? What about tofu? I used to dislike tofu, but it kind of grew on me! In fact, the other day I made some low-fat chocolate mousse made out of…you guessed it, tofu!

Curried Sweet Potatoes & Tofu
 
Print
Prep time
10 mins
Cook time
40 mins
Total
50 mins
 
Type: Main
Serves: 2
Ingredients
  • 2 tbsp canola oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled and diced
  • ½ cup NatureBox Taj Mahal Snack Mix (www.naturebox.com)
  • 2 tbsp curry powder
  • ¼ tsp ginger powder
  • 1 cup light coconut milk
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ½ package (7 oz) extra-firm tofu, drained and cubed
  • Fresh cilantro for garnish
Instructions
  1. Heat 1 tbsp canola oil in a large skillet over medium heat.
  2. Add sweet potatoes, onion and garlic and simmer for 7 minutes, until onions are translucent.
  3. Add the curry powder, ginger, pepper and coconut milk.
  4. Stir well and simmer for 15 minutes.
  5. In the meantime, heat 1 tbsp oil in a separate skillet over medium heat.
  6. Add tofu and sprinkle salt on top. Stir occasionally while cooking for 4 minutes.
  7. Remove from heat and set aside.
  8. After the curry is done simmering (after about 15 minutes), potatoes should be tender.
  9. Once done, add the tofu and Taj Mahal Snack Mix and stir well.
  10. Serve immediately over jasmine rice and sprinkle freshly chopped cilantro over the top for garnish.
Serves 2
    3.1.05

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