Category Archives: Uncategorized

Stuffed Sweet Potatoes-Indian Inspiration

Yesterday

snowdayz

Today

spring

Erm…happy spring?

Let it snow (or not).   I’m eatin’ good.

top

That sweet potato is overflowing because it just can’t contain the FLAVOR!

Flavor blasted, Indian inspired, sweet and spicy, creamy and crunchy, oh and HEALTHY!?  I’ll take two.

nom

This blog post brought to you by: roasting.

I can’t stop, won’t stop roasting allll of the things.

Garlic?

garlic

Bam. Roasted.

roasted2

Jalapeno?

jalapeno

Roast city.

jalroast

Chickpeas?

chickpea

Roastalicious.

RCProasted

Sweet potato?

sweetpotato

Obviously roasted.

sproasted

Cauliflower?

cauli

Yes.  The cauliflower too.

cauliroasted

Nothing is safe.

GINGER!?

ginger2

Ok…not roasted.  Just grated.

gingergroundPeas, please!  Leave them alone.  They stay fresh.

peas

Scoop the middle of your potatoes into a large bowl

peel

Get your act together

setup

Aaaaand go

readymixitreadytobroil

DO NOT leave out the crispy chickpeas!  The crunch is a must.

necessary

I also highly recommend you stir some roasted garlic into some plain yogurt.  It’s a flavorful way to tame some of that heat.  It really made the meal.

yogurt

By the way you don’t actually have to roast all of the things.  This could be a super super quick meal.  If you microwave your sweet potatoes and saute all the filling this whole thing could be done in 20 minutes.

stuffed

A word of warning, however: never ever ever ever ever saute jalapeno seeds ever never ever.

I accidentally did that once.  I actually thought I might die.  My lungs were on FIRE and the oils in the air wouldn’t go away.  Daniel and I were crying and gasping and laughing and opening windows in the middle of winter and crying.  Learn from us.

And with that….

enjoy

Enjoy!

❤ Ellen

Indian Stuffed Sweet Potatoes

Recipe slightly adapted from Culinary Colleen

**NOTE: This meal could take ages (roasting each individual thing) or it could be ready in 20 minutes.  You could microwave the sweet potato, saute all the other ingredients together, mix them up, stuff the potatoes and broil.  OR you could roast each individual ingredient and it’ll take hours.  Another option is to prepare ahead of time.  Roasted garlic is a good thing to have on hand.  Sweet potatoes and jalapenos and be roasted a day or two before which leaves just quick assembly.  Choose your own adventure!

You’ll need:

3 small-medium sweet potatoes
about 1 1/2 cups chopped cauliflower florets (about 1/3 of a head)
Salt, to taste
2 teaspoons coconut oil
1 medium onion, chopped
1 jalapeno, roasted, minced (I left all the seeds in and it was very spicy.  Remove seeds for less heat!)
1 tablespoon ginger, grated
2 teaspoons ground coriander
2 teaspoons garam masala
2 teaspoons ground cumin
small squeeze of lime juice
3/4 cup peas, (defrosted if frozen)
1/4 cup cilantro, chopped
1 15 oz. can chickpeas

  1. Preheat your oven to 400 degrees F.  Pierce your scrubbed sweet potatoes with a fork a couple of times and place on a foil lined baking sheet.  Bake until the sweet potatoes are completely soft inside and are easily pierced with a fork.  Mine took 1 hour and 10 minutes.  The time will vary depending on the size of your potatoes.  (OPTION: you could poke some holes in your potato, wrap it in a paper towel and microwave for about 4-5 minutes.  Time varies with size)
  2. While the potatoes bake, prepare the cauliflower to roast.  Roughly chop the florets and toss with a couple of teaspoons of olive oil and about a teaspoon of salt.  Spread evenly on a foil lined baking sheet.
  3. While the potatoes and other veggies roast, roughly chop and saute the onion in coconut oil until they get soft and start to brown.  Add grated ginger to the pan and cook about 1 minute. Add the coriander, cumin and garam masala, let toast for about a minute and remove from heat.
  4. When the potatoes are soft, remove from the oven and set aside to cool.  Place the prepared cauliflower in the 400 degree oven and roast until it is soft and starts to brown (about 15 minutes for me).
  5. When it is finished, remove the cauliflower from the oven, set aside to cool and place the whole jalapeno on a baking sheet.  Roast at 400 degrees until soft and slightly charred, turning at least once during cooking (about   15 minutes for me).
  6. While the jalapeno roasts, drain, rinse and thoroughly dry chickpeas.  Spray with a light coat of olive oil, sprinkle with salt and maybe some cumin if you’d like and arrange in a single layer on a baking sheet.  Roast for 15-20 minutes or until as crunchy as you want (longer=crunchier..they could be just like corn nuts).  More detailed directions for roasting chickpeas can be found here.
  7. Slice the cooled sweet potatoes in half lengthwise.  Scoop the filling out and place it in a large bowl.  Mix and mash the sweet potato with the cooked onions, spices, cooked cauliflower, peas, cilantro, a squeeze of lime juice and more salt (to taste…you’ll need it)
  8. Evenly distribute the sweet potato mixture among the empty skins, place on a baking sheet and broil until the tops just barely start to brown.
  9. Top with crispy chickpeas, more cilantro and either plain yogurt, sour cream or garlic yogurt (directions for roasting garlic here.  Mix a few roasted cloves with a couple of spoonfuls of yogurt to taste.  Amazing.)
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6 Comments

Filed under Main Dish, Sides, Uncategorized

Basil Hummus

I’m accidentally jumping on this green food for St. Patrick’s day bandwagon.  We’ll pretend I meant to do that.

basil

Seriously though…have you seen the amount of basil you need to make any significant amount of pesto?  What’s up with that?  Not an option.

basilprep

I’ll stick to the occasional package o’ pesto splurge and in the meantime…

hummus2

I’m making hummus.

Heck yeah cheater pesto!  This is much easier on my wallet.  Plus…there’s protein in there! Health!

chickpea

I know it seems plain but do not underestimate the deliciousness of basil pesto.  Daniel loved it.  That’s all you need to know.

pointy

Oh yeah..I peeled my chickpeas. a la Smitten Kitchen.

peel

Peeling the peas made the hummus sooo smooooth. The peeling process wasn’t as bad as it sounds.  The skins come off quickly and easily with a satisfying pop of your fingers. Don’t worry.  Peeling not required.

swirl

Do not feel pressured to peel your chickpeas like a crazy person.  That’s what crazy people with snow days and a blog do for fun.

090

I even support simply smashing chickpeas with a potato masher and enjoying chunky hummus.  Call it “rustic.”  I’m just trying to tell you that it’s ok to roll your eyes at that step and move on.

(It’s worth trying at least once, though.)

pouch

That is roasted garlic.

garlic

If you have roasted garlic on hand USE IT!  If you have extra time on your hands and feel like roasting some garlic for your hummus DO IT!  Just wrap it in foil and roast it until it gets soft, sweet and delicious.

roasted2

Raw garlic or garlic powder work just fine but the rich, sweet flavor of roasted garlic is. the. bomb.

humnveg

There’s no oil in my hummus.  I don’t think you need it.  You may certainly add some if you want.  I DID stir some whole toasted pinenuts into my hummus.  For crunch! Also for maximum pesto experience.

pine

Prepare your veg.

veggie

…aaaaaaand dunk.

carrot

Or go make a sandwich.

spread

Hummus is yummus!

glob

(Bet you’ve never heard that one before…clever, right?)

Happy Saint Patrick’s Day!

Enjoy!

❤ Ellen

Basil Hummus

Recipe a conglomeration of my taste and things from the interweb

1 cup loosely packed fresh basil
1 1/4 cup chickpeas (reserve either cooking water or the water from the can)
1/2 teaspoon salt
1/2 teaspoon garlic powder (or a clove or two of fresh garlic OR roasted garlic…highly recommended.)
1/4 teaspoon black pepper
1/2-1 tablespoon fresh lemon juice (to taste)
1 tablespoon tahini
1/4 cup reserved chickpea water
1 handful of pinenuts (optional)

  1. If you want to, peel your chickpeas.  Just pick them up one at a time and slide the skin off.
  2. This is really complicated. Ready?  Put everything (except the pinenuts) in the food processor fitted with the blade attachment.  Let it run until everything is as smooth as your heart desires.  Be patient.  The longer it runs, the smoother the final product will be.
  3. Stir in pinenuts and drizzle with olive oil (if you want).  Serve as a dip for veggies or crackers or use as a spread for a sandwich.  Store in the refrigerator in a sealed container.  It will keep at least a week.

3 Comments

Filed under Appetizer, Dips, Snacks, Uncategorized

Mint Raspberry Quick Jam

Quick! Let’s jam:

freshmintchoppedlemonsingredientsschiaboilspoonjam

Jam, that was quick!

(Get it!? I’ll stop now.)

Just throwing this out there: it is so. worth. remembering to freeze berries in the summer. It is also so. worth. growing your own herbs.  Here’s a cool method..readers, meet Aerogarden:

herbs

Or you could just purchase them from your local grocery store 🙂 ..equally delicious.

This jam is bright, refreshing, not too sweet which makes it the perfect complement to the richest treats.  Try it!  For Valentine’s Day!  But really for any day.

Round up!

  • Spread some jam between some chocolate cookies for a perfectly simple and sweet Valentine’s Day treat.  Try these! Of course…you COULD take them to the next level and dip them in chocolate and sprinkles but that’s your call.
  • Stir some into your favorite brownie recipe.  If you like to blur the brownie/fudge line Try these!

Or you know….have some toast.

toast

Enjoy!

❤ Ellen

Mint Raspberry Quick Jam

“Recipe” my own

12 oz raspberries (fresh or frozen…this works with all kinds of berries so feel free to experiment)
1/4 cup waterjuice from 1/2 a lemon (optional but I really like the bright citrus flavor)1/4 cup sugar (or more to taste)1 tablespoon chia seeds (you could also use cornstarch to thicken the raspberry mixture)
(optional) chopped fresh mint to taste-(I used a couple of tablespoons (chopped) thrown in at the end)

1. In a medium saucepan, bring the water, berries, lemon juice and sugar to a boil.  Stir the chia seeds into the mixture until well combined and turn the heat down to low.

**Note:  The level of mint flavor depends on when you add the mint to the mixture.  The earlier you add it the more it will be a background flavor.  If you add it at the very end it comes through brighter and more upfront.  Choose your own adventure!  Either add it now or wait until the jam is almost at your desired consistency and just barely cook it down

2. Stirring periodically to keep the jam from sticking to the bottom of the pan, let the mixture simmer until thick and jammy =).  The longer it simmers the thicker it will be, it might take 20 minutes or it could go for an hour.  It just depends on how thick you like your jam!

7 Comments

Filed under Breakfast, Cookies, Dessert, Hodge Podge, Snacks, Uncategorized