Tagged: sweet potato

vegetarian roti

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It was Chris’s dinner making day and he was determined to come up with something that was healthier then his other culinary specialties (which include ribs, steak, pasta dishes, short ribs, mac’n cheese etc… which always include incredible homemade sauces and marinades ). Everything he makes is awesome!….always. Even though (thanks to the blog) I have become much better cooking, it’s still so frustrating when people NEVER seem to mess things up! He consistently makes great food (My BFF is the same!) UGH! .

I was excited to see what he was going to come up with. He found some authentic Guyanese roti  (shells? skins?…whatever they’re called). We filled them with a super yummy chickpea/sweet potato curry filling. Needless to say I was not disappointed we ate until we couldn’t eat anymore! The following day we brought the left-overs to lunch ,which I shared with a co-worker, she agreed they were excellent!.

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INGREDIENTS:

1 tsp coconut oil

1 small onion, peeled and sliced

1 cup  organic vegetable broth

1 sweet potato, peeled and cubed

1 clove garlic, minced

1/2 tsp cumin

1/4 tsp each coriander, cinnamon and turmeric

1/2 tsp hot sauce

1/2 tsp salt

1 cup chickpeas, canned or frozen

1/2 cup coconut milk

2 to 3 large roti

Preparation

1. In non-stick skillet over medium, heat oil. Add onion; cook for 5 minutes. Stir in broth, potato, garlic, cumin, coriander, cinnamon and turmeric.

2. Cover and cook, stirring occasionally, for 20 minutes or until potato is fork-tender. Season with hot sauce and salt.

3. Stir in chickpeas (rinse if canned; thaw if frozen) and milk. Bring to a boil. Cook, low heat, stirring, until chickpeas are heated through.

4. Divide mixture between 2 roti. Fold up the bottom to make a straight edge. Roll to make a wrap. Wrap snugly in plastic wrap.

 

 

 

Thanks for dinner babe! XOXO

roti bf

 

 

 

lentil tacos

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I had first tried the chickpea tacos from “Thug Kitchen” at my besties house (also creator of the beautiful blog ibbyandpop.com). She blogged the recipe here and they were delicious. A couple weeks later we also tried making them and they were awesome and really so super easy.

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While Chris was down the street at the park painting I decided to make something for the blog…And I was craving those tacos.

I didn’t have the ingredients to make them so I used sweet potato (which I roasted with the soy sauce and spices) and lentils which I mixed in afterwards. They turned out great!

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INGREDIENTS:

  • 1-2 cup(s) of cooked lentils
  • 1 large sweet potato
  • 1 onion
  • 3 cloves of garlic
  • 1/2 lime
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • salt & pepper

DIRECTIONS:

Heat the oven to 425 degrees. Chop up the onion, sweet potato and crush garlic cloves. Place a in a large bowl. Pour in the oil and soy sauce, stir, add all the spices.

Lay it all out on a large rimmed baking sheet and bake until the potato is cooked through and is starting to brown.

Remove from pan and add to cooked lentils mix up and squeeze the juice of half a lime.

We are lucky to have a little Mexican grocery store a few blocks away so we had fresh corn tortillas (still warm) and topped our tacos with a little cheese, salsa and some bright green avocado.

These were amazing!! I’m so happy we have some left over…Although, I don’t think any of it will still be in the fridge by tomorrow.

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photo 1

harvest pancakes

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We woke up this morning to a hyper puppy. Both hoping for just a few more minutes of sleep, Chris scooped him up to the bed thinking some cuddles would calm him down. We were so wrong. Wyatt excited by the attention, pounced and jumped around digging through our big duvet, licking our ears and cheeks as we tried to duck away. We soon realized there would be little to no sleeping in this morning. Tail wagging, we all marched downstairs.

Chilly drizzle and grey skies meant we had very little to do this morning. We grabbed coffee and headed to the living room to watch an Alien marathon. Half watching we lounged around talking about our costumes for tonight’s Halloween parties and eyed Wyatt as he curled up at our feet to fall back asleep! *sigh

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I made some roasted vegetables to go with a bean salad yesterday and had some extra sweet potato and butternut squash left.  There have been a few recipes for pumpkin and butternut squash pancakes that have caught my eye and I thought I’d give it a try. Still in pajamas and our big woolie socks we mixed and measured and made a delicious breakfast!

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INGREDIENTS:

2 large eggs
1/2 cup butternut squash & sweet potato, roasted mixed and mashed
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup flour
1/8 teaspoon sea salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

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DIRECTIONS:

In a large mixing bowl, whisk together, squash, syrup, cinnamon, nutmeg, and vanilla.

In a smaller, separate bowl, mix together  flour, salt and baking soda. Stir the dry ingredients into the wet ingredients.

Separate eggs adding the yolk to mixture. Beat whites to fluffy and flood into batter

Lightly grease a griddle with butter a. Using a ladle, pour the batter by the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface.  Carefully flip and cook on the other side until the pancake is done, about one minute more.

Serve warm with additional maple syrup!

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These were amazingly light and fluffy (we think because of the egg whites). They we full of autumn cinnamon and nutmeg flavor. Now, with full belly’s we will start our finishing touches on our Halloween costumes for tonight’s events! I can’t wait to see our wonderful friends and their crazy outfits!!! YAY!!

 

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roasted sweet potato + pine nuts

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We’ve actually made this a few times. I’m not really sure why I haven’t posted it…possibly because it’s so super easy.  I tried to find out where I originally saw the recipe…It was really hard to figure out. Seems this has been around awhile and a lot of bloggers have posted the recipe. From what I can figure out in my search, it was originally published in “Jerusalem- a cookbook” by authors Sami Tamimi & Yotam Ottolenghi. I’m sure that isn’t where I found it, but that seems to be the source from a few of the blogs I checked.

The first time we tried it, Chris was really surprised at how good it was (I think he’s really getting into this whole ‘healthier choices’ thing)! He even filled up his bowl for seconds ….. and possibly thirds, when I wasn’t looking.

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INGREDENTS:

  • 1 large sweet potatoe, cut into wedges
  • 1  onion, cut into wedges
  • tablespoon olive oil
  •  1/2 cup of pine nuts

Tahini:

  • 3 tablespoons of tahini paste
  •  1/2 tablespoons of lemon juice
  • 2-4 tablespoons of water
  • 1/4 teaspoon of salt
  • 1 garlic clove, crushed

DIRECTIONS:

Roast vegetables:

  • Pre-heat the oven to 350º
  •  Drizzle oil over sliced potato and onion and season with salt and pepper and toss to coat evenly.
  • lay flat on baking sheet
  • Bake them for approx 30 minutes (or until the edges start to brown).

Make the tahini:

  • In a small bowl, mix together the ingredients for the tahini, add as much water as you’d like. I add it untill it has a smooth gravy like consistancy.

Toast the pine nuts:

  • Drizzle a little oil in a small frying pan over low heat.
  • Add the pine nuts along with a little salt and cook  until the nuts are golden brown (this doesn’t take long).
  • take them out of the hot pan (you really don’t want to burn them)

Serve:

  • In a bowl, I start with some washed fresh spinach leaves, then add potato and onion, drizzle tahini on top! You can sprinkle on toasted pine nuts or serve on the side and add as you eat!

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**NOTE: I make extra toasted pine nuts, store’em  and add them on the leftovers or sprinkle them on salads.

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freekah

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This week was terrible. It’s supposed to be beautiful and spring like, it’s not. I had an awful flu (that even after4 days it hasn’t gone away). Thursday I did manage to peel myself off the couch to head to my class (the first one of my Fashion Marketing & Merchandising course).  Thankfully, Chris offered to give me a ride when he got home from work.  I don’t know if it was me feeling terrible and delirious from cold/flu medication or my teacher is actually, totally crazy. I love my fashion program but, this class worries me. I’m horrible at tests (AWFUL!) but can usually make up the marks in assignments and in-class stuff. This class I have 1 assignment (homework) that was handed out the first day and is due the last day and the rest of the class is lectures and tests! 60% of my mark is based off stupid tests!! *sigh The assignment is 4 excel spread sheets that I need to fill in with contact info (15 contacts per page). Page 1: Primary (raw materials ie textiles), Page 2: Secondary (manufacturing ie garment), Page 3:Retail (final distribution ie stores), and Page 4: Auxiliary (fashion related ie publications)….what’s that, like 60 contacts? UGH!  She wants all chapters completed BEFORE class every Thursday and theeeen it’s discussed during lecture. She’ll post upcoming show’s, and events for the week if you’d like to attend (these events will be discussed in class,” it’s in your best interest to try and make it to a few of them”). She will not accept any excuses for missing class. Suggested that we brush up on “Fashion Terminology”  as she will only give an explination of a term once if you fail to understand. REALLY?!?!? This is a fashion program, relax! I think the stress made my illness worse. Now, 2 days later I still feel terrible.
I did however have a post saved from last week so I do have a recipe to post…and it’s AWFUL lololol YUP! I told you this week sucked. I was saving it hoping to make something better to post….but, it didn’t happen. PS I also HATE  the photo’s I took of the freekah salad. Sorry.

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Let me just start by saying…… FREEKAH IS FREAKING GROSS.  If you haven’t tried it or heard about it  : ‘Freekeh is made from young wheat (typically durum) that is harvested while still green and put through a roasting and rubbing process during production. It has a smoky, nutty flavor and a firm, chewy texture similar to bulgur. It’s versatile and easy to work with in the kitchen. Can be used/substituted in any recipe that calls for quinoa, couscous etc.
Now freekeh (pronounced “free-kah”) is gaining popularity in American kitchens, particularly for its nutritional punch. Compared to other grains, It is higher in protein, fiber, vitamins, minerals and lower in glycemic index,’ says Vandana R. Sheth, RD, CDE, Spokesperson for the Academy of Nutrition and Dietetics.”

I made Freekah the same way I would make a quinoa or couscous salad. I added left over roasted sweet potato, roasted up some asparagus with a little oil and garlic, added some edamame , kale, red pepper and some goat cheese. It would have been delicious had I used anything other then freekah. lol

INGREDIENTS:

  • 1 cup freekah – cooked
  • 1 cup diced sweet potato roasted – cool
  • 1 cup chopped kale – raw
  • 1/2 cup roasted chopped asparagus – cooled
  • 1/2 cup edamame – steamed, shelled and cooled
  • goat cheese to sprinkle on top

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DIRECTIONS:

  1. Place 2 cups cold water (or broth), 1 cup Freekeh, and 1 tsp. salt in a large saucepan.
  2. Bring to boil, stirring occasionally.
  3. Cover the saucepan with a tightly fitting lid.
  4. Lower heat and simmer for 10-15 minutes if cooking cracked grain.
  5. Ensure all water (or broth) is absorbed and grains are tender before serving.
  6. Add in vegetables cool and serve with some goat cheese!

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Sitting on our back deck waiting for spring….

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simple brunch

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I spent most of my day lounging around looking through old magazines and drinking too much coffee (but that’s what weekends are for). I was delighted to see ‘Herb & Dorothy’ on Netflix! I grabbed a cozy blanket and another cup of coffee and watched the cutest documentary on the coolest art collectors in history (personal opinion). I’m crazy about them. The movie interviews incredible New York artists (all gushing about how wonderful Herb and Dorothy are). To be honest I haven’t heard of a few (or many….most) of the over 1000 artist they have pieces by. But, I ache with jealously knowing they have a couple works by some of the most brilliant in conceptual and minimalist art.

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At about noon I started to get hungry and headed to the kitchen to see what I could find ( I was craving egg’s benedict, but knew I didn’t have everything). Eggs, sweet potato and some baby arugula. I was set to make something…wasn’t sure really what…. I’m not very good at poaching eggs . But, today out of nowhere I NAILED IT! I was my lucky day!

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First I washed and sliced up the sweet potato and brushed both sides with oil. I laid them on a cookie sheet and put them in the oven (around 350). After about 10 min I flipped them over. I’m not very good at cutting them all the same size….so once a piece was brown on both sides I took it out and put it aside until they were all browned.

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I then poached my egg. I’m really, reeeeally not good at this. Today I followed the directions off Smitten Kitchen http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/ and it came out PERFECT!

  • First, heat a pot with a few inches of water in it.
  • Put a splash of vinegar in the water.
  • You don’t want boiling water. You don’t want simmering water.
  • Break an egg into a small dish.
  • Make a whirlpool spatula.
  • Slide the egg into the middle of the whirlpool.
  • Cook 3-4min.
  • Scoop it out with a slotted spoon.

*For more details and description check out smitten kitchen (really, it was super helpful!)

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I made a small salad with baby arugula, red pepper, goat cheese and some chopped walnuts. It was a WONDERFUL!  yummy brunch. Now….back to the couch for more lounging.

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robert mangold

Robert Mangold

couscous salad

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Fun facts about couscous:

1.Couscous is made from semolina, obtained by coarsely grinding the heart of robust wheat. Originating from the wheat’s inner seed, and containing all the rich goodness and protein of the wheat germ, semolina is wheat’s finest product.

2.Historians differ as to the origins of couscous. Some say it was a staple in North Africa since the 9th and 10th centuries. Other claim that already in the 2nd century BC it was prepared by the Berbers residing in the Atlas Mountains before North Africa was populated by Arab peoples. It is known that in the 10th century couscous arrived in Sicily, and eventually even reaching Brazil.

3.One cup of couscous provides 35% of your recommended daily requirement of nutritious fibers. It also provides a range of vitamins from the vitamin B group along with the minerals needed for its efficient absorption into the body.

4. One cup of cooked couscous contains 200 calories, 12% of which is accounted for by protein, 87% is from starch, and only 1% fats.

5.Symbolizing luck, blessings and abundance according to North African tradition, couscous is prepared to celebrate a house warming or a holiday

I can’t think of anything interesting to write…can you tell? I feel easily distracted today and have been getting carried away listening to old Bridget Bardot albums and not focusing very well on writing this post. sorry.

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I was actually REALLY surprised how easy it is to make couscous (who knew!). It’s so easy I didn’t even believe it and had to check 3 or 4 different sites to make sure it wasn’t wrong.

  • To start, measure out your couscous. Pour it into a heatproof bowl or pot with tight lid.
  • Add hot water – the general proportion is 2 parts couscous to 3 parts water. So for 1 cup of couscous you’ll need 1 1/2 cups water.
  • Cover bowl with plastic wrap or lid and let sit for 10 minutes.
  • Fluff with a fork before serving!! THAT’S IT!! FOR REAL!

I found a really yummy quinoa salad on http://naturallyella.com and http://www.ibbyandpop.com/blog/ just posted a fun couscous salad and I thought I’d try something similar.

ingredients:

  • cooked couscous
  • 1 med/lg sweet potato
  • 1 lg carrot
  • 1 small/med white onion
  • 1 can of red kidney beans
  • goat cheese
  • fresh basil

directions:

  1. Chop up a med/lg sweet potato and a big carrot (into bit size pieces), smash 2 cloves of garlic
  2. Toss the vegetables in a little oil with some salt and pepper, pop in oven
  3. In a frying pan caramelize onions (while the vegetables roasted)…I’m actually not patient enough for this whole onion caramelizing thing..and in the end…I really don’t think you even notice it.
  4. When vegetables are soft and starting to brown throw them in the cooked couscous with the onions and the can of kidney beans (rinsed).
  5. Crumble some goat cheese and rip up some basil leaves, that’s it!

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I actually made this for tomorrows dinner. I’m going to be crazy busy and we are trying to make healthier choices so instead of ordering something when I get home or grabbing something quick (that I’ll regret later) I made it today and popped it into the fridge…..To be honest, I don’t know if it will make it ..I’ve been finding reasons to wander into the kitchen grabbing forkful’s since I made it.

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Bridget Bardot : http://www.youtube.com/watch?v=-Mxa-lAfx78