-Shawn McClain via SELF recipe of the week
Serves 4
Ingredients
* 1 pound sweet potatoes
* 1 tablespoon canola oil
* 2 cloves garlic, chopped
* 1 shallot, chopped
* 1/8 teaspoon red pepper flakes
* 1/2 teaspoon salt
* 1/4 teaspon freshly ground black pepper
* 4 cups sliced bok choy
* 1 cup bean sprouts
* 1 cup edamame, shelled
* 12 wonton wrappers
* 3 tablespoons white miso, plus more to taste
* 2 scallions, thinly sliced
Preparation
Heat oven to 375°. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tbsp of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.
Showing posts with label sweet potato. Show all posts
Showing posts with label sweet potato. Show all posts
09 February 2009
17 January 2009
African Sweet Potato-Peanut Stew
-Good Housekeeping
3 clove(s) garlic
2 cup(s) (loosely packed) fresh cilantro leaves and stems
1 can(s) (28 ounces) diced tomatoes
1/2 cup(s) creamy or chunky peanut butter
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground red pepper (cayenne)
Salt
1 cup(s) water
3 pound(s) sweet potatoes, peeled and cut into 2-inch chunks
1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
1 package(s) (16 ounces) frozen whole or cut green beans
DIRECTIONS
1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.
3 clove(s) garlic
2 cup(s) (loosely packed) fresh cilantro leaves and stems
1 can(s) (28 ounces) diced tomatoes
1/2 cup(s) creamy or chunky peanut butter
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground red pepper (cayenne)
Salt
1 cup(s) water
3 pound(s) sweet potatoes, peeled and cut into 2-inch chunks
1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
1 package(s) (16 ounces) frozen whole or cut green beans
DIRECTIONS
1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.
21 September 2007
Sweet Potato-Date Cookies
improvised today!
1 large sweet potato
1 stick salted butter
2/3 cup brown sugar
1/4 cup maple syrup
1 egg
1 1/4 cups ww flour
1/2 cup rolled oats
1/4 teaspoon baking soda
3 tablespoons candied ginger, chopped
1/3 cup dried pitted dates, chopped
1 teaspoon lemon zest
juice of 1/2 lemon
1/2 teaspoon salt
1/4 tsp ground cardamom
Nuke the sweet potato for 4 minutes on high. Cool and mash with butter, sugar, syrup and egg. Mix in remaining ingredients. Flatten golf-ball size mounds on greased cookie sheet. Bake at 375 for 8-10 minutes. These don't spread and they rise very little.
Notes: To make it more like a traditional cookie, use a small sweet potato and add another 1/2 stick of butter and a little more flour and increase the baking soda to 1/2 teaspoon.
Other stuff that would be nice in this cookie: pecans, walnuts, flaxseed, dried apple, chopped tart apples, other sweet warm spices (e.g cinnamon, cloves)
1 large sweet potato
1 stick salted butter
2/3 cup brown sugar
1/4 cup maple syrup
1 egg
1 1/4 cups ww flour
1/2 cup rolled oats
1/4 teaspoon baking soda
3 tablespoons candied ginger, chopped
1/3 cup dried pitted dates, chopped
1 teaspoon lemon zest
juice of 1/2 lemon
1/2 teaspoon salt
1/4 tsp ground cardamom
Nuke the sweet potato for 4 minutes on high. Cool and mash with butter, sugar, syrup and egg. Mix in remaining ingredients. Flatten golf-ball size mounds on greased cookie sheet. Bake at 375 for 8-10 minutes. These don't spread and they rise very little.
Notes: To make it more like a traditional cookie, use a small sweet potato and add another 1/2 stick of butter and a little more flour and increase the baking soda to 1/2 teaspoon.
Other stuff that would be nice in this cookie: pecans, walnuts, flaxseed, dried apple, chopped tart apples, other sweet warm spices (e.g cinnamon, cloves)
05 September 2007
mustard-crusted tofu with kale and sweet potato
Bon Appétit | September 2007 Makes 4 servings
Anita Sharp
ingredients
1 14-ounce package firm tofu
1/2 cup whole grain Dijon mustard
4 tablespoons vegetable oil, divided
1/2 medium onion, sliced
1 tablespoon minced peeled fresh ginger
1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups)
1 small red-skinned sweet potato (yam; about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise
2 tablespoons fresh lime juice
preparation
Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).
Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.
Anita Sharp
ingredients
1 14-ounce package firm tofu
1/2 cup whole grain Dijon mustard
4 tablespoons vegetable oil, divided
1/2 medium onion, sliced
1 tablespoon minced peeled fresh ginger
1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups)
1 small red-skinned sweet potato (yam; about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise
2 tablespoons fresh lime juice
preparation
Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).
Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.
02 July 2007
Sweet Potatoes with Warm Black Bean Salad
-eatingwell.com
INGREDIENTS
4 medium sweet potatoes
1 15-ounce can black beans
2 medium tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
DIRECTIONS
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
INGREDIENTS
4 medium sweet potatoes
1 15-ounce can black beans
2 medium tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
DIRECTIONS
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
Roasted Sweet-Potato Salad
-Redbook magazine
INGREDIENTS
4 lb sweet potatoes, peeled, cut into 1-inch chunks
3 thick-cut slices bacon, cut crosswise into 1/2-inch pieces
1 tsp each salt and freshly ground pepper
3 1/2 Tbsp canola oil
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove garlic, crushed through a press
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro
DIRECTIONS
1. Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature.
2. In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes.
INGREDIENTS
4 lb sweet potatoes, peeled, cut into 1-inch chunks
3 thick-cut slices bacon, cut crosswise into 1/2-inch pieces
1 tsp each salt and freshly ground pepper
3 1/2 Tbsp canola oil
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove garlic, crushed through a press
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro
DIRECTIONS
1. Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature.
2. In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes.
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