ROASTED SAVORY SWEET POTATOES

 

ROASTED SAVORY SWEET POTATOES

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  IINGREDIENTS3 large sweet potatoes peeled and cut into 2 inch cubes
• 4 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder use cayenne for substitutions
• ¾ teaspoon salt
• ¼ teaspoon ground pepper
• Fresh chopped parsley for garnish

INSTRUCTIONS

 

• Cut equal sized cubes. Make sure they are all even size for uniform cooking. Cut them as small as ½ inch cubes to as chunky as 2 inch cubes. You choose!
• Transfer cut potatoes onto a baking sheet.
• Drizzle generous amount of olive oil over the potatoes.
• Add in all the spices along with salt and ground pepper.
• Mix well to coat evenly.

  Note: Use your finger to mix in the spices into the potatoes. It ensures each potato piece is evenly coated.
• Arrange it in a single layer.
• Roast in pre-heated oven at 425 degree Fahrenheit for 45 – 55 minutes, tossing the sweet potatoes every 10 -15 minutes to prevent it from burning and to get even cook and caramelization on every piece.
• Remove from oven. Garnish with fresh parsley.
• Serve immediately with your favorite dish.

Thai Chicken Buddah Bowls

 We loved this today. I tripled it and served 10.

THAI CHICKEN BUDDHA BOWLS

yield: 4 SERVINGS

 

INGREDIENTS:

·    1 cup quinoa or rice

·    1/4 cup chicken stock

·    1 1/2 tablespoons ground fresh chile paste- I used bottled chile paste and decreased the amount

·    1 tablespoon brown sugar

·    1 tablespoon freshly squeezed lime juice

·    1 pound boneless, skinless chicken breast, cut into 1-inch chunks

·    1 tablespoon cornstarch

·    1 tablespoon fish sauce

·    1 tablespoon olive oil

·    2 cloves garlic, minced

·    1 shallot, minced

·    1 tablespoon freshly grated ginger

·    Kosher salt and freshly ground black pepper, to taste

·    2 cups shredded kale or spinach

·    1 1/2 cups shredded cabbage

·    1 cup bean sprouts (I didn’t use these)

·    2 carrots, peeled and grated

·    1/2 cup fresh cilantro leaves

·    1/4 cup roasted peanuts

FOR THE SPICY PEANUT SAUCE

·    3 tablespoons creamy peanut butter

·    2 tablespoons freshly squeezed lime juice

·    1 tablespoon reduced sodium soy sauce

·    2 teaspoons dark brown sugar

·    2 teaspoons ground fresh chile paste

DIRECTIONS:

1.       To make the spicy peanut sauce, whisk together peanut butter, lime juice, soy sauce, brown sugar, chile paste and 2-3 tablespoons water in a small bowl; set aside.

2.       Cook rice/quinoa according to package instructions; set aside.

3.       In a small bowl, whisk together chicken stock, chile paste, brown sugar and lime juice; set aside.

4.       In a large bowl, combine chicken, cornstarch and fish sauce, tossing to coat and letting the chicken absorb the cornstarch.

5.       Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden, about 3-5 minutes. Add garlic, shallot and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in the chicken stock mixture until slightly thickened, about 1 minute; season with salt and pepper, to taste.

6.       Divide farro into bowls. Top with chicken, kale/spinach, cabbage, bean sprouts, carrots, cilantro and peanuts.

7.       Serve with spicy peanut sauce.

 

Butternut Squash Chowder in a bread bowl

Bread Bowl Butternut Squash Chowder

 

            2 Russet Potatoes (I used 5 red potatoes)

1 large Yellow Onion

12-15 oz Butternut Squash, Cubed

4-6 oz Corn Kernels

4 fl. oz. Heavy Whipping Cream

2 Celery Stalks

1/3 Flour mix with cold water

4 Sage Sprigs minced

2 tbl Vegetable or chicken base

4 Garlic Cloves minced

 

 

Heat a large pot over medium-high heat. Add 2 tbl. olive oil, onion, celery, potato, butternut squash, and garlic. Cook for 3-5 minutes, or until vegetables begin to soften. Mix flour with 1 cup cold water.

 

Add the vegetable base and 5 cups of water to vegetables in pot. Add flour and water mixture. Stir well to combine. Bring to a boil and reduce to a simmer. Add the minced sage and corn kernels and cook for 10-12 minutes or until vegetables are fork tender. Remove from heat and slowly stir in the heavy cream. Add salt and pepper to taste.