Posts Tagged ‘sweet potatoes’

Roasted Potatoes, Asparagus and Salsa Corn

June 20, 2009

Roasted Potatoes, Asparagus and Salsa Corn

I’m not sure how, but I ended up with 3 small red potatoes and 1 large sweet potato. Not enough to do much on their own, so I decided to roast them together. Tossing them with a little roasted garlic oil, salt, pepper and a very liberal amount of dried cilantro (again, no fresh in the house), spread them on a baking sheet and put them in a 400 degree oven until done.

Meanwhile, I trimmed my asparagus and sauteed it in more roasted garlic oil while the white corn simmered in salted water.

Just as I was about to put everything together, I remembered I had some Garden Fresh Salsa in the fridge and thought it would work well with the corn. Sometimes, when you’re right, you’re really right and this was no exception.

It came out so good we didn’t use margarine or any additional salt or pepper and we will certainly do it again.

Not counting the baking time for the potatoes, the whole thing can be thrown together in about 20 minutes if you plan it right, so it’s yet another quick, delicious meal.

Sweet Potatoes, Cumin Rice, Seared Bok Choy

May 29, 2009

Finished Plate

Sweet potatoes are locally in season, it seems, so I’ve been grabbing them on sale whenever I see them ($0.49/pound? How can you resist). This dinner was really easy to put together and ended up being delicious.

Cumin is one of my favorite spices, but I have a tendency to overuse it (though not for my tastes, just everyone else’s), so I was pleasantly surprised when my wife enjoyed this rice so much.

I hate waiting 45 minutes+ for brown rice to cook so I tried to shorten it by soaking the rice overnight. Unfortunately, I spilled some of the water in the fridge so I didn’t have a good grasp on how much to use to heat it up and ended up overcooking it a bit. It was still good, just a bit mushy. Moral of the story? Soaking overnight totally works and I’ve used it since to reduce my cooking time by as much as 25 minutes!

The sweet potatoes were sliced lengthwise on a bias and sauteed in a really hot pan with some salt and pepper. Same with the bok choy to get that nice crisp, almost-burnt flavor and look. Just a reminder: really hot pans + plus oil = fire hazard, so be careful and have an extinguisher handy.

As I was putting the plate together I felt it needed something else so my wife suggested the last blood orange. I dismissed it initially but then had a change of heart and it turned out to great. The tartness of the blood orange was a perfect compliment to the sweetness of the potato and the spice of the cumin – an excellent choice that I will use again in the future.

Roasted Sweet Potatoes, Sauteed Asparagus, Corn on the Cob and Caraway-Rye Dinner Rolls

April 10, 2009

Roasted Sweet Potatoes, Asparagus, Corn on the Cob and Caraway-Rye Dinner Rolls

Sweet potatoes were on sale, the corn on the cob looked really good in the supermarket and a dinner was born.

I cut the sweet potatoes and tossed them with extra virgin olive oil, salt, black pepper and some italian seasonings. 450 degree oven for about an hour and they were ready to go.

Roasted Sweet Potatoes

The asparagus was sauteed in a little bit of roasted garlic oil, salt and black pepper until they turned bright green (any longer and they’re overdone).

The corn turned out to be very sweet and all I did was steam it for about 15 minutes (while everything else was getting ready).

Caraway-Rye Dinner Rolls

The caraway-rye dinner rolls was my first attempt at making rye bread from Artisan Bread in 5 Minutes a Day. I substituted whole wheat flour for regular all-purpose and it overpowered the rye flavor. I’ll have to work on increasing the proportion of rye flour to wheat in future batches. It certainly wasn’t bad – quite the opposite, actually, just not as flavorful as I was hoping for.