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12/25/2016 0 Comments

Sweet Potato Hash

This is a recipe I've had since well before I moved South as I have always been a big sweet potato fan. This is a simple sweet hash from a book called True Grits... Tall Tales and Recipes from the New South.

Sweet Potato Hash

4 sweet potatoes, peeled
2 cups dried cranberries
2 cups corn, blanched
1 cup red bell pepper, chopped
2 cups pecan, chopped
2 cups parsley, finely chopped
1 cup honey

1. Cut the sweet potatoes into cubes the size of the dried cranberries. Cook in water in a covered saucepan until tender but still firm, drain.
2. Mix the cranberries, corn, bell pepper, pecans and parsley in a large bowl. Add the sweet potatoes and honey; mix lightly to coat well.

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3/23/2016 0 Comments

Trader Joe's Challenge: Wednesday

I love salads but don't make them as often as I should. This is some great salad inspiration here with this Chickpea, Sweet Potato and Apple Farro Salad.

Sweet potatoes come local this time of year in North Carolina but the rest can come from Trader Joe's!

This simple combo is definitely worth a repeat. I've never myself put farro in a salad but I will do it again!

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3/21/2016 0 Comments

Trader Joe's Challenge: Monday

Day 1 starts off with one of my favorite foods, tacos! Black Bean & Sweet Potato is what I went with (option to use butternut squash but I could get sweet potatoes locally). I currently do not have a microwave so I roasted the sweet potatoes in my toaster oven and chopped up to sauté in the skillet with the other ingredients. I also found the cutest little tortillas made locally. The nice man at the Mexican grocer said the ladies who are on diets like these! I topped mine with salsa and a vegan cheese sauce.

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2/24/2016 0 Comments

Trader Joe's Challenge: Wednesday

I love looking at photos of beautiful vegan bowls online and ordering them at restaurants but I've never made one before! This was fun and had me wondering why I don't have more bowls in my life. I chopped the veggies up for easier eating and topped with siracha. Leftovers rolled up well in a tortilla! Buzzfeed's Trader Joe's Challenge Protein Packed Vegan Sweet Potato, Kale and Chickpea Bowl I would make again. I paired it with a brew from back home that is a 2016 finalist in one of my favorite lists, the Good Food Awards.... a Lakefront Brewery Growing Power Organic Farmhouse Pale Ale.

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10/22/2012 1 Comment

Caribbean Sweet-Potato Salad

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.

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Sweet Potato Hash

Trader Joe's Challenge: Wednesday

Trader Joe's Challenge: Monday

Trader Joe's Challenge: Wednesday

Caribbean Sweet-Potato Salad

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