Sweet Potatoes, Chickpeas & Apricots with Couscous

January 2nd, 2012 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
4 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
2 yellow onions, chopped
1 cinnamon stick broken into a few pieces
Salt
3 medium sweet potatoes, peeled and cut into 1 inch cubes
1 tablespoon ross al hanout traditional or modern recipe
2 cups chickpeas, cooked
1 cup tomatoes, chopped
1½ cups vegetable stock
1 cup spinach leaves
Yogurt for garnish
Cilantro for garnish

Directions

In a large sauté pan, heat olive oil on medium high heat and sauté garlic, ginger, cinnamon and onions for about 3-4 minutes or until the onions are semi translucent. Season with some salt and add the sweet potatoes and continue to sauté another 3 minutes. Add the ros al hanout and mix well. Add the chickpeas and the tomatoes and mix. Cook another few minutes and add the vegetable stock reduce heat to a simmer and cook for about 15-20 minutes or until the sweet potatoes are soft. Add the spinach and take off the heat mixing until the spinach is totally wilted. Serve with yogurt and cilantro.

Sweet Potato Oven Fries

July 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 medium sweet potatoes
¼ cup fresh chives, chopped
½ tablespoon cumin
½ tablespoon Maldon salt

Directions

Preheat oven to 400°F

Partially bake the sweet potatoes for about 30 minutes. Allow to cool and peel.

Cut potatoes into thin wedges or to desired size. In a large mixing bowl, gently toss the potatoes with the cumin and chives. Bake in the oven for about 20 minutes or until desired crispness. Remove from the oven, and sprinkle with Maldon salt.

Chive-Cumin Dusted Sweet Potato Fries

January 14th, 2011 § 0 comments § permalink

Serves 12-15

INGREDIENTS

4-5 medium sweet potatoes
½ cup fresh chives, chopped
1 tablespoon cumin
1 tablespoon Maldon salt

DIRECTIONS

Preheat oven to 400°F.

Partially bake the sweet potatoes for about 30 minutes. Allow to cool and peel.

Cut potatoes into thin wedges or to desired size. In a large mixing bowl, gently toss the potatoes with the cumin and chives. Bake in the oven for about 20 minutes or until desired crispness. Remove from the oven, and sprinkle with Maldon slat.

Curried Yellow Lentils and Sweet Potato Soup (Yellow Lentils)

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, chopped fine
1 (1-inch) piece fresh ginger, peeled and grated
1½ teaspoons garam masala
1½ teaspoons curry powder
1 pound sweet potatoes, peeled and cut into ½-inch cubes
4 cups vegetable broth
1 cup yellow lentils
1 fresh bay leaf
1 teaspoon salt, more to taste
½ teaspoon ground black pepper
¼ cup fresh cilantro, chopped
Juice of ½ lime

DIRECTIONS

In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, and curry powder. Cook, stirring, for 1 minute. Add sweet potatoes and cook with spices, 5 minutes. Add vegetable broth, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for until lentils are tender about 30 to 45 minutes.

Just before serving, add cilantro and lime juice. Serve immediately.

Middle Eastern Spiced Sweet Potato Herb Latkes with Curry Mint Sour Cream

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Bring a touch of the Middle East into your Hanukah celebration with these spiced latkes!

INGREDIENTS

For Latkes

6 sweet potatoes, washed, peeled and grated
½ cup raisins
3 eggs, beaten
1 cup all-purpose flour
1 tablespoon cumin
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

For Curry Mint Sour Cream

1 cup sour cream
2 tablespoons curry powder
1 tablespoon cumin
2 tablespoons fresh mint, chopped fine
1 teaspoon lime zest
Juice of half of a lime
2 teaspoons salt

PREPARATION

In a large mixing bowl, combine potatoes, raisins, eggs, flour, cumin, curry powder, salt, and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for curry mint sour cream in a small mixing bowl, and combine until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Jewel Yam & Al Blue Potato Hash

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 large sweet potato, cut into ¾ inch cubes
4 purple potatoes, cut in ¾ inch cubes
2 thick slices of bacon, cut into 1 inch pieces
1 medium onion, cupped
2 cloves garlic, minced
¼ cup fresh parsley, chopped
1 green onion, thinly sliced
2 tablespoons fresh rosemary, chopped fine
Salt and fresh cracked black pepper

PREPARATION

Place a large skillet over medium heat. Once the skilled has heated, add the bacon. Fry the bacon until all the fat has been rendered and the bacon is fully cooked.

While the bacon is cooking, add the cubed potatoes to a large pot with enough water to cover the potatoes. Add a liberal amount of salt to the water. Place the pot with the potatoes onto the stove over high heat. Bring the pot to a boil. Once the pot has reached a boil, test the doneness of the potatoes: using a fork, stab a couple of different cubes. If the cubes are tender when pierced and easily come off to the fork, the potatoes are done. Strain the parboiled potatoes.

Once the bacon is done, remove it from the pan and drain it on paper towels. Crumble the bacon once it has cooled and set aside.

In the same skillet over medium heat, using the rendered fat, sauté the sliced onion until soft, about 10 minutes. Add the parboiled potatoes, rosemary, and garlic to the pan. Raise the heat to medium high and fry the potatoes for 10-15 minutes. Allow the hash to cook, untouched, for several minutes before stirring or flipping. This will allow proper caramelization. Stir of flip the hash a few times while sautéing. Once the potatoes are browned and crispy on all sides, add the parsley, green onions, and crumbled bacon to the skillet. Toss to combine thoroughly. Taste a bite of the hash then season as necessary with kosher salt and fresh cracked black pepper. Serve hot. Goes great with tangy lemon vinaigrette. Enjoy!

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