February 6, 2012
If you make this, you will thank me.
I’m snacking on almonds a lot lately and adding them to the top of these sweet potatoes did the trick. It was the prefect consistency.
Silky sweet potato, salty cheese, spicy cilantro and crunchy almonds. I tried to use a lot of ‘y’s’ in that sentence.
These potatoes were large and long. I had one for lunch the other day and I’m going to have the other for lunch today.
Twice Baked Sweet Potato with Curry and Almonds
Makes enough for 2 portions, 1/2 potato each
- 1 sweet potato
- 1/2 cup plain yogurt (Greek works best)
- 1 teaspoon medium Yellow Curry powder
- 1 teaspoon Tikka Masala
- 1 tablespoon Cilantro, roughly chopped
- 1/4 cup Parmesan cheese, finely grated
- 1 pinch Kosher Salt
- 1 pinch freshly ground black pepper
- few drops Sriracha
- 6-8 whole almonds, rough chopped
1. Bake/Roast whole sweet potato in oven at 375 degrees for 45 minutes or until tender to the touch. Remove and let cool.
2. Once cool enough to handle, cut in half. Remove center of potato and place in bowl. Be careful to not rip the skin (it is helpful to leave some of the ‘meat’ inside to keep the sides/skins in tack).
3. Combine all ingredients together. Add mixture back into each potato skin. Sprinkle chopped almonds on top. Bake for 10-15 minutes or until center of mixture is warm/hot and almonds are toasted. Eat while it is warm.
January 27, 2012
Do you like Cauliflower?
Cauliflower steaks are all over the food blog world right now. In an effort to be apart of the cool crowd, I made these. My take..and of course since my current obsession involves curry (and cilantro), I had to add some to this.
Cutting the cauliflower head into ‘steak’ gives this dish more of a meaty consistency…you need a knife.
The caramelization (whoa, that’s a long word) that comes from roasting makes fireworks in your mouth. The depth of flavor that is brings to the cauliflower – that can be somewhat bland – is bland no more!
Love this picture. Look at the detail!
Roasted Cauliflower with Spiced Coconut Milk
Enough for 2 heafy portions.
- Olive Oil
- 1 Cauliflower head
- 1/2 can coconut milk
- 1 heaping teaspoon ground Garam Masala
- 1/2 teaspoon cumin
- 1 squirt of Sriracha
- pinch of each salt and pepper
- 1 large pinch of freshly chopped parsley
Preheat oven to 400 degrees. Olive oil a sheet pan with sides.
1. Cut the end with the leafs off of cauliflower head. Cut into ‘steaks’, approximately 1 inch thick. Place on prepared sheet pan. Put in oven for 18 minutes – or until browned on the bottom.
2. Meanwhile, prepare the sauce. Combine the remaining ingredients (not parsley), in a small saute pan. Whisk to combine over medium-low heat. Once a slow simmer begins and it is heated through, turn heat off. Place cauliflower steaks in pan, one at a time. Flip over to coat each side with the sauce. Repeat until all steaks are coating, adding the steaks to a serving plate.
3. Top with parsley and remaining sauce. Eat right away!
April 12, 2011
Curry seems to be my go to quick and easy dinner. Well, chicken these days seems to be my go to quick and easy dinner. I’ve been making a lot of chicken these days….here, here and here.
Anyway, curry is so comforting. So on a cold Spring Colorado evening this did the trick.
We had left over white jasmine rice so it made it even easier to whip together.
This makes enough for 2 medium to large servings with plenty for lunch leftovers!
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 teaspoon Tikka Masala
- 1 tablespoon Red Thai Curry (salt free)
- 4-5 carrots, peeled and cut into chunks on the diagonal
- 3/4 cup stock (chicken or vegetable)
- 1 13.5 oz can of Coconut Milk
- 1 tablespoon medium Yellow Curry powder
- 2 chicken breasts, diced (thighs could be used too)
- 2 teaspoons salt
- 1 heaping teaspoon pepper
- 1/2 frozen green peas
- cornstarch – if needed to make things more thick
- chopped parsley or cilantro, for garnish
1. In medium sized pot (that has a lid), saute onion in olive oil on medium heat for 3-4 minutes. Don’t want them to burn, just want them to become soft.
2. Add Tikka Masala, Red Thai Curry and carrots. Stir to combine. Pour in stock and half of the can of coconut milk. Put the lid on and cook for 5 minutes.
3. The carrots should now be slightly soft but not mushy. Add the rest of the coconut milk, yellow curry powder, diced chicken breast, salt and pepper. Bring to a boil. Lower heat to a simmer- cover the pot but leave a little air vent (just tilt the lid). Cook for 12 minutes or until chicken is cooked through.
4. Remove from heat. Add frozen green peas. Stir to combine- they will cook in no time in the broth.
Side note- if the stock/coconut milk liquid is too thin for your liking, ladle about 3/4 a cup of the hot liquid into a small bowl or cup and add 1-2 tablespoons of cornstarch- stirring to combine. Then add that mixture to the pot. This will thicken things up nicely.
5. Garnish with chopped parsley or cilantro. Serve with jasmine white rice.
**I used a Le Creuset pot. They are the best pots that I’ve ever cooked with. They heat up quickly and evenly. I was not paid by Le Creuset to say this.