recombobulated
  • HOME
  • from the kitchen
  • from the garden
  • for the dogs
  • projects
  • fun at work
  • out and about
  • friends
  • HOME
  • from the kitchen
  • from the garden
  • for the dogs
  • projects
  • fun at work
  • out and about
  • friends
Search by typing & pressing enter

YOUR CART

Kitchen Adventures

"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
home

10/22/2012 1 Comment

Caribbean Sweet-Potato Salad

Picture
I'm on a mission to get through the rows of cookbooks I have and either use them or find them a new home. 

Browsing through "Vegetarian Planet 350 Big Flavor Recipes for Out-of-This-World Food Every Day" by Didi Emmons I came across an interesting potato salad. 

It's refreshing blend of corn, potatoes and sweet potatoes dressed in s cliantro vinegratte with a suprising ingredient, cucumbers. I think this book is a keeper!

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn kernels (from about 1 1/2 ears)

1 teaspoon dijon mustard
2 tablespoons lime juice
3 tablespoons chopped cilantro
1 garlic clove, minced
3 tablespoons grapeseed oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

1 cucumber, peeled, halved lengthwise, and sliced into thin rounds
1/2 red onion, sliced thin

1/4 cup finely chopped dry-roasted, unsalted peanuts
Put the russet pieces into a large saucepan and cover them with salted water.  Bring the potatoes to a boil.  Turn the heat down to medium, and simmer the potatoes for 10 minutes more.  Add the sweet potato pieces, and cook about 15 minutes more.  Remove a piece of each potato, and cut it in half to see if it has cooked enough.  You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart.  Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds.  Quickly drain the vegetables in a colander, and fill the saucepan with cold water, and leave them for 5 minutes to stop the cooking.

In a large bowl, combine the mustard, lime juice, cilantro, and garlic.  Stir with a whisk.  Slowly add the oil while whisking.  Add the salt and pepper.

Drain the cooked sweet and white potatoes, and cut them into 1" cubes.  Add the potatoes, the cucumber, and the red onion to the vinagrette.  Toss well.

Serve the salad at room temperature or chilled.  Toss the peanuts in just before serving.  Well covered in the refrigerator, this salad keeps for 3 days.
1 Comment
Glass Doors Enchanted Hills link
9/9/2022 06:36:37 pm

Niice blog post

Reply



Leave a Reply.

    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

    Picture

    Archives

    March 2022
    November 2021
    May 2021
    April 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    June 2020
    May 2020
    April 2020
    December 2019
    December 2018
    October 2018
    August 2018
    August 2017
    July 2017
    February 2017
    December 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    April 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    January 2014
    December 2013
    September 2013
    April 2013
    March 2013
    February 2013
    December 2012
    October 2012
    September 2012
    July 2012
    June 2012
    May 2012
    March 2012
    January 2012
    December 2011

    Categories

    All Air Fryer Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Bars Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cacao Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Maple Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pickles Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raisins Raspberry Rice Risotto Roast Rose Salad Salt Sandwich Siracha Slaw Slow Cooker Smoothie Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari Tea The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Tortellini Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Vodka Walnuts Wisconsin Winter Farmer Zombie Zucchini

    RSS Feed

Proudly powered by Weebly