I’ve been trying to do a few more slower cooker meals just to make weeknight dinners a little easier. I’d never made beans in the slow cooker before, saw this recipe on on Pinterest, and thought, I like Charro beans! I’ll give it a try. […]
Month: January 2018
I was still trying to finish using up a bag of sweet potatoes, and I had a packet of organic turmeric that I brought back from Finca Luna Nueva in Costa Rica. So, I decided to make some roasted sweet potatoes with turmeric, cinnamon and thyme following a recipe I found online.
I didn’t want to make a lot, so I cut the recipe in half, but I think I should have used even less of the seasoning. I think it was the thyme that made them look like they were covered in fur.
Roasted vegetables are almost always one of the easiest things to do, and it couldn’t be much easier than tossing peeled, cubed sweet potatoes with the turmeric, cinnamon, and thyme (dried from my summer herb pots), and adding a few grinds of black pepper (also from Finca Luna Nueva) and salt.
The recipe suggested spraying a baking sheet with cooking spray, but I don’t like it, so I just lined a sheet with parchment paper and poured the sweet potatoes out onto the baking sheet and roasted at 400 Fahrenheit for around an hour.
I swear these tasted so much better than they looked!
I would make them again, but reduce the spice mixture or up the number of sweet potatoes! Or, just toss several sprigs of fresh thyme onto the baking sheet before roasting and skip the dried thyme.
The recipe is on One Green Planet here.
I haven’t made these in a long time, and I don’t know why, I love them! Well, maybe because Steve doesn’t love them, so I usually just make for myself.
Tonight was the night. I had two sweet potatoes left from a big farmer’s market bag of sweet potatoes, and Steve is out for the evening.
I also got out a big naval orange, and a few spices. I may have once had a recipe, but I have no idea where it is. So I just grabbed some things from the spice cupboard.
I peeled and cubed the sweet potatoes, and cut the orange for juicing. I mixed up a tablespoon of cinnamon, and a teaspoon each of ginger and cloves from a little tin of organic spices my nieces had given to me.
Into a sauce pan with water to cover went the sweet potato, and onto the stove top to boil.
I juiced the orange, and fiddled with the spice blend. I ended up adding 1/4 tsp of nutmeg, another tsp of cloves, and a tsp of green cardamom just because I had some in that tin. I just kept adjusting until the blend tasted right.
I checked the potatoes at 15 minutes, and they needed just about 5 minutes longer before I took them off the heat and drained them.
And mashed them
And blended in the orange juice until smooth. I then added probably 1 tsp of the spice blend and mixed it all up. Again, I just did this to taste.
I decided it needed just a little butter, so added 1/2 tablespoon, plus a couple of grinds of coarse salt.
Final product. So Good!
Served with fish and cucumber slices. Pretty healthy dinner really.
Orange Mashed Sweet Potatoes
This is mostly to taste.
The sweet potatoes and orange should be one-to-one. That is, if you are only doing 1 sweet potato, you need just 1 orange. If you have more people to feed, use 4 sweet potatoes, and you will need 4 oranges.
2 large sweet potatoes
2 large naval oranges
Spice blend of cinnamon, ginger, cloves, nutmeg to your taste. A pumpkin pie spice blend might fit the bill for you if you don’t want to mix your own.
1 Tablespoon butter
Salt to taste
Peel and cube sweet potatoes into 1 inch cubes. Place in a sauce pan and add water to cover. Bring to boil and boil for approximately 20 minutes. Check with a fork at 15 minutes for tenderness.
Meanwhile, juice the oranges and set aside.
When the sweet potatoes are tender, drain and return to the pan for mashing. Once the potatoes are mashed, begin adding orange juice and stirring to blend. The 1:1 ratio should work, but you can taste as you go to see if you want to add more orange juice.
Stir in 1 tsp of the spice blend, and again taste and add more to your own taste. Stir in 1 Tablespoon of butter, and add a few grinds of coarse sea salt. Blend thoroughly until smooth.
In the original recipe I had (wherever it is) they got all fancy and you cleaned out the orange shells and piled the mix back in the shells, and then baked them before serving. I did it once, and it was pretty 🙂
I thought about making the Caprese portobello mushrooms again last night, but apparently even walking downstairs to go to the garage fridge was too much work for me. So instead I sliced up the two tomatoes I had, got out the rest of the mozzarella […]
I had an idea about making something with portobello mushrooms and was googling around trying to round out that idea when I came across this post by Cafe Delites.
And while I’m still going to run with my other idea, first I made these delicious mushrooms for lunch.
After all, I had all the necessary ingredients (well, with a little adjustment here and there).
I didn’t do everything exactly the same as the recipe, but it was pretty close. The first thing was that I don’t really like the gills on the mushrooms, so I scraped those out. I also didn’t use grape tomatoes, and I wanted the tomato slices to lay flat inside the mushroom cap, so I cut out a bit more of the stem to make it even.
I melted some butter and minced garlic together, and brushed the tops of the mushrooms with it.
Since it was below zero, I wasn’t going to follow the instructions to grill the mushrooms outside, and I had adjusted an oven rack to the top of my oven and turned on the broiler to high. I set the mushrooms butter side up on a foil lined sheet, and broiled the mushrooms for 4 minutes.
Meanwhile, I sliced a medium tomato, and got out a handful of Bel Giosio Mozzarella pearls. I didn’t have any basil, but I did have this basil paste from Gourmet Gardens that I could use.
I took the mushrooms out of the oven.
Flipped them over, and brushed the insides of the mushrooms with the rest of the garlic butter.
My first layer was the tomato. After placing two whole slices in, I cut another slice to fit in pieces so I had a whole layer of tomato. If I had a bigger tomato, I wouldn’t have had to do the whole jigsaw thing.
Next up was the basil paste. I squeezed a layer of the basil paste onto the tomato.
And finally I layered on the mozzarella. Obviously just a slice would have been fine too, but what I had on hand were the little mozzarella balls (pearls). I forgot to take a picture. Oops.
I put the mushrooms back in the oven and broiled for 5 minutes, until the cheese started to brown.
One lesson learned was to use a rimmed baking sheet. I managed to get this out of the oven without spilling, but it was touch and go there for a minute.
These were delicious! Oh, I also drizzled with Trader Joe’s Balsamic Glaze.
I’ll add that I’ve tried a few things from Cafe Delites before, and they are always good. Last fall I made her chimichurri and it is amazing.
So check out her post and try this!