Tag Archives: sweet potatoes

Black-Eyed Peas with Sweet Potatoes, Red Bell Peppers & Swiss Chard

07 Monday Mar 2011

Posted by in Dinner, Entree, Recipe, Stew, Vegetarian

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I originally made this deliciously simple dish for New Year’s but made it again a few nights ago with the ingredients I had on hand. Yum!

Adapted from Vegetarian Cooking for Everyone

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 1 red bell pepper, finely diced
  • 3 bay leaves
  • 1 tsp dried thyme
  • 4 garlic cloves, minced
  • 1 jalapeno (seeded for less heat, or keep the seeds for more heat), diced
  • 3/4 tsp ground allspice
  • 1/2 tsp red pepper flakes
  • 1 1/2 cups dried black eyed-peas (or 3 cups fresh)
  • 1 quart vegetable broth (or organic, free-range chicken broth if you aren’t vegetarian)
  • 1 large sweet potato, diced
  • 1 large bunch winter greens (such as kale, collards or swiss chard)
  • cooked basmati rice
  • crumbled feta cheese

DIRECTIONS

  1. Heat oil in a large stockpot over medium heat. Add onion through jalapeno. Cook for 15 minutes, stirring occasionally. Stir in allspice and red pepper flakes and cook for a few more minutes.
  2. Add the peas and broth. Bring to boil, then lower the heat to simmer, partially covered, for 30 minutes. Add salt to taste and sweet potatoes, and cook for 15 additional minutes and add greens.
  3. Cook for another 15 minutes or until the peas, sweet potatoes and winter greens are tender.
  4. Serve over cooked basmati rice and top with crumbled feta.
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Winter Enchiladas with Sweet Potato, Corn & Kale

06 Sunday Mar 2011

Posted by in Entree, Recipe, Vegetarian

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It’s the end of winter, beginning of spring, which means slim pickings from the farmers’ market and Star Hollow Farm’s winter CSA. With a plethora of root vegetables, apples, sweet potato, and winter greens, it’s easy to get in a winter time vegetable rut. Therefore, I decided to try altering my Enchiladas recipe with some winter veggies. WOW were these delicious…I didn’t miss the summer veggies at all! The filling is delicious and extremely versatile. I was able to make both quesadillas and nachos with the extras.

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

  • 1  tbsp extra virgin olive oil
  • 1 large sweet potato, cut into small 1/4″ cubes
  • 1 large onion, diced
  • 1 large bunch kale, chopped (stems removed and discarded)
  • 1/2 to 1 tsp cumin
  • 1/2 to 1 tsp chili powder
  • 1  (10-ounce) package frozen whole-kernel corn*
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  cups enchilada sauce
  • Cooking spray
  • 12 corn tortillas
  • 1  cup  (4 ounces) shredded cheddar cheese, divided
  • 1 cup (4 ounces) monterey pepper jack cheese, divided

DIRECTIONS

  1. Prepare enchilada sauce.
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, saute onions and sweet potatoes in olive oil over medium-high heat in a large non-stick pan and sprinkle with a little salt and pepper. Saute for 5 minutes. Add chopped kale and corn, cook until vegetables are just tender. Stir in beans and 1/2 cup of enchilada sauce.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/4 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, vegetable filling, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

  • 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
  • 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
  • 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion

 

Sweet Potato, Kale & Black Bean Fajitas

08 Saturday Jan 2011

Posted by in Dinner, Entree, Meal, Recipe, Vegetarian

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Tired of the traditional fajita? This is a delicious recipe, bursting with flavor and color. Use fresh tortillas, and top the filling with organic sour cream, homemade guacamole and shredded cheddar cheese for a filling vegetarian meal. For the best flavor, use organic, locally produced vegetables and dairy.

INGREDIENTS

  • 3 tbsp extra virgin olive oil, divided
  • 1 large or 2 medium sweet potatoes, peeled and chopped into small 1/4 inch cubes
  • 2 red bell peppers, diced
  • 1 large red onion, diced
  • 10 cloves garlic, minced, divided
  • 1 large bunch of kale, rinsed and roughly chopped
  • 1 can black beans, rinsed and drained
  • 2 tsp ground cumin, divided
  • 1 tsp ancho chili powder
  • freshly ground salt and pepper
  • 8 tortillas
  • cheddar cheese, shredded

DIRECTIONS

  1. In a large pot, heat 2 tbsp oil over medium-high heat. Saute onion and 6 cloves of garlic, minced until onions are translucent, about 5 minutes. Add sweet potatoes and peppers. Saute for 5 minutes, stirring constantly to prevent sticking. Stir in spices (1.5 tsp cumin and 1 tsp chili powder). Turn heat to medium and saute for another 10 minutes, stirring occasionally, until the sweet potatoes are cooked through and tender. Season to taste with salt and pepper.
  2. Meanwhile, heat 1 tbsp oil in a medium saucepan over medium heat. Saute garlic for 1 minute or less until just turning brown. Quickly add black beans and then kale (dripping with water from when you rinsed it). Stir once and cover and cook for 2 minutes. Stir and cook until kale is tender and cooked down. Add 1/2 tsp cumin. Season to taste with salt and pepper.
  3. Heat tortillas in a toaster oven. Top each tortilla with about 1/4 cup kale mixture, followed by 1/4 cup sweet potato mixture, guacamole, sour cream and cheddar cheese.

Lentil Stew with Red Russian Kale, Sweet Potatoes & Sausage

05 Monday Apr 2010

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Stew

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Need a quick and tasty recipe to use up some leftover winter or spring greens? This simple recipe yields a savory and subtly sweet hearty stew. It calls for french lentils, which maintain there shape, color and texture in the cooking process. You can find french lentils at Whole Foods or other grocery stores that have a bulk section.

French Lentils

INGREDIENTS

  • 4 links organic turkey or chicken chorizo or andouille sausage, sliced thin
  • 1 tbsp extra virgin olive oil
  • 4-5 garlic cloves*, minced
  • 1 large onion*, chopped
  • 3 small to medium sweet potatoes*, peeled and diced into small 1/4″ cubes
  • 2 bay leaves
  • 1 cup french lentils, picked over
  • 5 cups organic chicken or vegetable broth
  • 1 cup water
  • 1 large bunch red russian kale*, stems and center ribs discarded and leaves sliced thin
  • 2 tablespoon balsamic or red-wine vinegar

DIRECTIONS

  1. In a stock pot brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 tbsp. Add onion and garlic and cook, stirring, until softened.
  2. Add sweet potatoes, bay leaves, lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.

Potato Fries

02 Friday Apr 2010

Posted by in Dinner, Lunch, Recipe, Side, Vegan, Vegetarian

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These are super easy to make and make a delicious side for Grilled Blue Cheese Burgers and veggie burgers. (*Indicates produce from the Next Step Produce at the Dupont Circle FRESHFARM Market.)

INGREDIENTS

  • 1-2 tbsp extra virgin olive oil
  • 2-3 large sweet potatoes, regular potatoes or a combination, peeled and sliced into 3 inch strips
  • 1 tsp montreal steak seasoning (a spice blend made of coarse salt, black pepper, red pepper, garlic, fennel and other spices and herbs)

DIRECTIONS

  1. Preheat oven (or toaster oven) to 425 degrees F.
  2. Toss sweet potatoes with oil and seasoning. Place on a 9X13″ baking dish, coated with olive oil. Bake for 20-30 minutes, stirring every 10 minutes until sweet potatoes are tender in the middle and crispy and brown on the edges.

Carrot & Potato Chili

31 Sunday Jan 2010

Posted by in Dinner, Farmers' Market, Lunch, Recipe, Stew, Vegan, Vegetarian

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Need a delicious chili to use up a random variety  of root vegetables and tubers? Then this recipe is for you. This chili combines potatoes, sweet potatoes and carrots with green chilies, pinto beans and spices. Serve with shredded cheddar cheese, crushed tortilla chips, sour cream, and cornbread. (* Indicates vegetables purchased from Star Hollow Farm’s online farmers’ market.)

INGREDIENTS

  • 1 large onion*, chopped
  • 5 cloves of garlic*, minced
  • 1-2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 1/2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp ground cayenne pepper
  • 1/2 tsp kosher salt
  • 1 large sweet potato*, diced into 1/4″ cubes
  • 4 small-medium potatoes* (try using a mixture of different varieties, such as gold, white and purple – for more information about potatoes, click here)
  • 5 medium carrots*, diced
  • 1 28 oz can organic diced tomatoes (such as Muir Glen fire roasted)
  • 2 1/2 cups organic, free-range chicken broth or vegetable broth
  • 1 4 oz can diced green chilies
  • 1 14 oz can organic pinto beans, drained and rinsed
  • 1 tbsp brown sugar
  • 1/4 cup organic cilantro, chopped

DIRECTIONS

  • Saute chopped onion and garlic in 1-2 tbsp extra virgin olive oil over medium-high heat in a large stockpot. Saute until golden (about 10 minutes). Add oregano through salt. Stir and cook for another 3 minutes.
  • Add sweet potato through green chilies.
  • Bring to a boil, reduce to simmer, cover and cook for 15 minutes.  Add pinto beans and brown sugar. Cook an addition 20-40 minutes or until the carrots, sweet potatoes and potatoes are tender.
  • Stir in cilantro and remove from heat.
  • Serve with shredded cheddar cheese, tortilla chips, sour cream and cornbread.

Sweet Potato Bread with Dried Cranberries & Walnuts

30 Saturday Jan 2010

Posted by in Breakfast, Dessert, Farmers' Market, Recipe, Vegetarian

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This recipe calls for applesauce and canola oil, creating an exceptionally moist bread. Serve with coffee and tea for a morning snack, or as a light dessert for lunch. The sweet potatoes used in this recipe are organic and come from Next Step Produce, and the free-range eggs from Waterview Foods, both purchased from the Dupont Circle Freshfarm Market.

INGREDIENTS

  • 3 1/2 cup unbleached, all-purpose flour, organic
  • 3 cups sugar, organic
  • 2 tsp baking soda
  • 1 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon, organic
  • 1 tsp ground nutmeg, organic
  • 1 tsp ground cloves, organic
  • 1/2 cup organic canola oil (such as Spectrum Naturals)
  • 1/2 cup all-natural, applesauce
  • 2 cups mashed sweet potato (about 3 medium sweet potatoes, peeled and cooked in a pressure cooker until tender and soft, and then mashed with a fork or other tool), organic
  • 4 free-range, organic eggs
  • 1 cup dried cranberries
  • 1 cup pecans, roughly chopped, organic
  • 1-2 tbsp turbinado sugar, organic

DIRECTIONS

  1. Preheat oven at 350 degrees F.
  2. Combine flour through cloves in a large bowl. Stir well and set aside.
  3. In a separate bowl, combine oil through eggs. Whisk until eggs are fully incorporated into the other ingredients.
  4. Mix wet and dry ingredients together (be careful not to over stir). Then fold in dried cranberries and pecans.
  5. Pour mixture into 2 bread pans coated with cooking spray. Bake for 30 minutes, then sprinkle with turbinado sugar. Bake for an additional 30-45 minutes or until toothpick inserted into the middle of each bread pan comes out clean.

Moroccan Roasted Vegetables

15 Friday Jan 2010

Posted by in Dinner, Entree, Farmers' Market, Recipe, Side, Vegan, Vegetarian

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This is colorful and extremely tasty dish. It’s a great way to use a variety of summer or winter vegetables. This time I supplemented vegetables from the farmers’ market with an eggplant and red bell pepper from Whole Foods, but you can add carrots, celeriac, turnips and other root vegetables. Serve over couscous with Tzatsiki and Lamb Meatballs (note: use the lamb skewer recipe, but form the lamb mixture into small balls and cook on the stove top in a saute pan over medium-high heat). If you want a vegetarian meal, serve over couscous topped with toasted almonds or pinenuts, raisins and grated feta cheese. (*Indicates produce purchased at Dupont Circle Farmers’ Market.)

Recipe adapted from Moosewood Restaurant New Classics.

INGREDIENTS

  • 1 large, organic red onion*, cut into 1/4 inch pieces
  • 1 medium eggplant, cut into 1/4 inch thick cubes
  • 2 medium, organic sweet potatoes*, cut into 1/4 inch thick cubes
  • 1 large red bell pepper, cut into 1/4 inch thick pieces
  • 1 (14.5 oz) can organic fire roasted tomatoes (such as Muir Glen)
  • 1 (15.5 oz) can organic chickpeas, rinsed & drained
  • 4-5 garlic cloves, minced*
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp ground cumin
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 2 tsp kosher salt

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, using a fork, whisk minced garlic through salt. Set aside.
  3. In a large bowl, combine all vegetables, including rinsed and drained chickpeas, and drained canned tomatoes. Add spice mixture and mix well until vegetables are evently coated.
  4. Spread vegetables on to an unoiled 11X17 inch baking pan. Bake for 20 minutes. Remove from oven and stir well; then bake for another 20 minutes, until vegetables are tender.

African Sweet Potato and Peanut Stew

29 Tuesday Dec 2009

Posted by in Dinner, Farmers' Market, Lunch, Recipe, Vegan, Vegetarian

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This simple, yet colorful recipe, combines the savory flavors of sweet potatoes and cumin with peanut butter. Delicious served over whole wheat couscous. Recipe adapted from Cooking Light. (*Indicates farmers’ market ingredients.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 1 1/2  cups  chopped, organic red onion*
  • 4  garlic cloves, minced*
  • 4  cups  (1/2-inch) cubed peeled organic orange and white sweet potato (about 1 1/2 pounds)*
  • 1 1/2  cups  cooked small red beans (try organic adzuki beans)
  • 1 1/2  cups  organic vegetable or chicken broth
  • 1  cup  chopped red bell pepper
  • 1/2  cup  water
  • 1  teaspoon  grated peeled fresh ginger
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  black pepper
  • 1  (14.5-ounce) can diced tomatoes, drained
  • 1  (4.5-ounce) can chopped green chiles, drained
  • 3  tablespoons  all-natural, organic creamy peanut butter
  • 3  tablespoons  chopped dry-roasted peanuts
  • 6  lime wedges

DIRECTIONS

  1. Heat oil in a large stock pot over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.
  2. Add sweet potato and next 10 ingredients (through chiles). Bring to a boil, turn heat to low and simmer for 20-30 minutes, or until vegetables are tender.
  3. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.

Butternut Squash, White Bean & Winter Greens Ragout

12 Saturday Dec 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

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This is a delicious, hearty vegetarian recipe that combines the savory flavors of brightly colored winter vegetables and Parmigiano-Reggiano cheese with the subtle sweetness of maple syrup and dried cranberries. Pair with couscous or cornbread. Recipe adapted from the New York Times. (Note: The recipe calls for only pumpkin or butternut squash, but I had one large sweet potato leftover from a previous recipe, so I added that and some halved brussel sprouts to the roasting pan.)

INGREDIENTS

  • 1 medium to large butternut squash (and additional vegetables that you need to use up, such as sweet potatoes, brussel sprouts, or other vegetables that roast well)
  • 4 tbsp extra virgin olive oil, divided
  • 2 tbsp maple syrup
  • 2 1/2 tsp cider vinegar, divided
  • 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 4 large leeks, white and green parts only (or one large vidalia onion)
  • 4-6 large garlic cloves, minced
  • 2 tsp dried rosemary
  • 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 large bunch of winter greens (such as kale, bok choy, collard greens, swiss chard)
  • 2-4 oz freshly grated Parmigano-Reggiano cheese (about 1/2 to 1 cup)
  • 1/3 cup dried cranberries

DIRECTIONS

  1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel squash. Trim stem, then halve squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes. (If you are using additional vegetables such as sweet potatoes, prep those vegetables.)
  2. Spread squash cubes (and additional vegetables that you are roasting) out on a large baking pan. In small bowl, combine 2 tbsp extra virgin olive oil, syrup, 1 teaspoon vinegar, kosher salt, and 1/2 teaspoon black pepper. Pour mixture over squash and toss to coat evenly. Roast, tossing occasionally (every 10 minutes), until squash (and other vegetables) are very tender and caramelized at edges, about 30 minutes.
  3. In a large skillet, warm 2 tbsp extra virgin olive oil over medium heat. Add leeks (or onion), garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks (or onions) are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
  4. Stir in winter greens and cheese. Simmer until winter greens are cooked down and very tender, about 10 minutes. Stir in squash (and additional roasted vegetables) and cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve over a couscous or with a piece of cornbread on the side.