Our summer season has been filled with pool parties and a lot of barbecues. Grilling vegetables and meat is usually what makes the meals, but who doesn’t love all the yummy side dishes as well? If you’re looking to make something besides potato or pasta salad, here’s a delicious and not so ordinary suggestion: baked sweet potatoes, cooked in the coals or in ashes.
Sweet potatoes are so much healthier than regular potatoes and the kids love to scoop the smooth and velvety sweetness. Full Recipe...
I made sweet potato gnocchi this weekend. But instead of making regular potato gnocchi with eggs as a binder, I used chana dal paste and a little tahini. The dough comes out a little sticky compared to using eggs, but the texture turns out the same. I paired the gnocchi with Asian ingredients for the sauce and bok choy.
I haven't posted anything over the weekend because I spent the last few days filming my very first cooking video! I had no clue how long it would take to film and edit the takes, and I have to admit, it was quite a lot of work. I hope you like it! Let me know what you think and check out the blooper reel below for a few laughs.
This glass noodle dish (also known as cellophane noodles, dam myun in Korean and harusame in Japanese) is made from sweet potato starch. The dish is very similar to chow mein, but aesthetically the noodles look translucent once they're boiled and their texture is chewier.
I prepared the noodles with king mushrooms, oyster mushrooms, pan-fried tofu, baby spinach, carrots, sweet potatoes and cauliflower. The dish is relatively easy and quick to make if you have all the veggies prepped in advance.
As promised, here is the recipe for carrot purée that I served with my tapenade chicken the other day. I flavored the dish with rosemary, mustard, cumin and almond butter. The almond butter both thickens the purée and provides a nutty flavor.
It's a lighter, healthier version of the creamy mashed potatoes we served for Thanksgiving. Sweet potatoes and carrots are a great source of vitamin A and potassium. But don't get me wrong, healthier doesn't mean less flavorful. If you've read my many of my past recipes, you know that I'm not shy about using full fat ingredients. In this particular dish, I just don't think it's necessary to get that unctuous, creamy mouth-feel. Using the cooking techniques in the recipe, you'll be able to convince even the most anti-health food person in your life that the dish is loaded with heavy cream and butter.
This potato salad is made with a medley of Japanese white sweet potatoes, yams, Yukons and Peruvian purples. The different varieties provide a contrast of both flavor and color. To give the salad an Asian flair, I also added bok choy and several types of mushrooms. The dressing, made of honey, rice vinegar, soy sauce and ginger paste, helps tie the flavors of the vegetables together.