Roast Sweet Potato with Sesame Glaze

Yield : makes 6 servings
Prep Time : 10 mins
Cooking Time : 50 mins

Ingredients

  • 5 orange-fleshed sweet potatoes (yams), peeled
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 tbsp sesame seeds
  • 1 tbsp honey
  • 1 tbsp soy sauce

Directions

1. Preheat the oven to 400°F (200°C). Cut the potatoes into large chunks and place on a baking sheet. Drizzle with the oil and season with salt and pepper. Roast the potatoes for 30 minutes, turning halfway through, until almost tender.

2. Mix together the sesame seeds, honey, and soy sauce. Pour over the sweet potatoes, and toss. Roast 20 minutes more, or until well glazed and tender.

Notes

Good with roast chicken or pork.

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Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

Serves 6 – 8

Ingredients

2 15-ounce can black beans, rinsed and drained
3 ears fresh corn, cooked, cooled and kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots (you’ll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil (I like Colavita)
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced

Directions

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired.  Serve at room temperature.

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Tagged

Pâtes au Printemps (Spring Pasta)

Pâtes au Printemps (Spring Pasta)

Description

Vegetable pastas are a simple twist on a traditional salad. With a vegetable peeler or a spiralizer you can create noodles from lots of different ingredients, including: zucchini, summer squash, coconut meat, carrot, daikon radish, beets, sweet potato etc. Enjoy!

recipe by Lisa Pitman

Ingredients

Pasta
1 large zucchini, peeled or spiralized into noodles
pinch of salt
1/2 cup frozen peas
1/2 cup asparagus (I bought them fresh, sliced them and then froze them)

Sauce
1 avocado
6 TBSP water
1 TBSP lemon juice
zest of 1 lemon
1/2 tsp salt
1/4 tsp ground pepper
1 TBSP fresh thyme

Methods/steps

Peel the zucchini. Using a vegetable peeler (the results are more fettuccine-like noodles) or a spiralizer prepare a large bowl of zucchini noodles. Sprinkle the zucchini noodles with salt and let them sit

In a blender combine the sauce ingredients and blend until smooth.

Remove the asparagus and peas from the freezer and place them in a large bowl. Boil a kettle of water. Pour the hot water over the asparagus and peas and let them sit for 1-2 minutes. Drain the water and add the vegetables to the zucchini noodles. Pour the sauce over the noodles and toss to coat.

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Tagged

Tom Kha Gai — Thai Coconut Soup

Tom Kha Gai -- Thai Coconut Soup

This recipe scales beautifully – just multiply the ingredients below.  I’ve included substitutions for ingredients you may not have easily at hand, but a trip by an asian grocery will turn up everything on this list handily.  I buy lots of lemongrass and galanga ahead, then chop and freeze in pre-sorted ziplok bags for future use.  They keep quite well.  You can also do this with the shallots, coriander root, and kaffir lime leaves.

Broth:
1 can coconut milk
2-3 cups chicken stock (homemade is best, then the stuff in cartons; boullion cubes are a last resort.)
pinch of salt
1 teaspoon palm sugar (I usually substitute brown sugar)
2 stalks fresh lemongrass, washed and choppped in chunks (dried lemongrass is far inferior – punch it up with extra lime juice and zest at the end if you’re forced to go this route)
3 red shallots, peeled and chunked (I often substitute 3 smashed cloves of garlic plus a bit of onion)
2 coriander roots, scraped (I usually substitute a pinch of whole coriander seed plus a handful of fresh coriander (cilantro) leaves)
2 chili peppers, halved (pick your favorite type, and modify number to suit your spice taste)
1.5 inch chunk of galanga root, chunked (ginger is in the same family, but tastes totally different – galanga TOTALLY makes the flavor of this dish.  If you can’t get this locally, travel to a nearby city and visit the asian markets or scour the internets, buy a pound, then freeze what you can’t use now.  It’s a floral flavor that you’ll definitely recognize if you’ve had tom kha gai before.)
3 kaffir lime leaves, coarsely chopped (I have a kaffir lime tree in my yard, but you can substitute lime zest if necessary.  It just won’t be as fragrant and complex.)
1 teaspoon chili garlic sauce (optional, and kind of a cheat, but often good.)

Chunks:
1 pound boneless skinless chicken thighs, cut to 1″ pieces (you can use breasts, but the thighs are moister and tastier)
1 cup chopped mushrooms (your choice – mix it up)
1-3 Tablespoons fish sauce (This stuff is pungent – if you’re not familiar, add incrementally and taste before increasing.  But don’t be turned off by the smell.  Definitely use some, as it’s a key flavor that softens when you add it to the soup.)
1 can baby corn, drained and chopped to 1/2″ chunks (optional)

Finish:
1 Tablespoon lime juice (more if compensating – see notes above)
1 handful fresh cilantro, chopped
1/2 cup grape tomatoes halved, or 2 plum tomatoes coarsely chopped (optional)

Tools:
1 large pot, at least 3 qt
knife
cutting board

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