Wednesday, March 10, 2010

Sweet, Sweet Potatoes

So for the past few months I have had a major sweet potato obsession. Mashed, baked, stir fried, hot, cold - I simply cannot get enough of these delicious, nutrient packed vegetables. However, my favorite - and easiest - recipe for them that I've tried to date is this one. It might not seem like much, but I assure you it is positively addictive.
This is really great with avocado too, so if you have one on hand, dice it up and toss with the sweet potatoes right out of the oven.

Savory Lime Sweet Potatoes

1 small to medium sweet potato, peeled and diced
2-3 TBS lime juice
1 TBS olive oil
3/4 tsp garlic powder
3/4 tsp onion powder
salt and white pepper to taste
  1. Preheat oven to 350 F.
  2. Mix all ingredients except the diced sweet potato in a large bowl. Add potato and toss to coat.
  3. Spread out on a baking sheet, flipping potatoes after 15 minutes. Let cook another 15-20  minutes. Great served on a bed of lettuce with some fresh lime juice.

Monday, January 11, 2010

Who doesn't love chickpeas?

Hello everyone! Sorry for the bit of absence again from my last post, but it's difficult to find time to update when you're enjoying warm Miami weather in December.
As far as the trip went, it was great to be in another climate and try out dishes with a bunch of ingredients I can't find up north. Those Florida avocados are truly dreamy.
However, now that I'm back in cold, snowy Ontario, it's back to making warm, hearty meals. This is one that is almost too easy to make, and quite easy on the budget regardless of where you live.

Tomato, Spinach, and Chickpea Delight
1 can chickpeas
1 can fire roasted or seasoned diced or halved tomatoes
3/4 bag or 1 package thawed and drained frozen spinach
1/2 lemon, juiced
1/2 large red onion, diced
4 green onions, chopped
4 cloves garlic, minced
1 tsp cumin
1 tsp curry powder1/2 tsp white or cayenne pepper
1/2 tsp tumeric
  1. Sautee garlic and onions in a medium, heated skillet with oil for three minutes.
  2. Add lemon juice, chickpeas, and tomatoes. Heat five minutes.
  3. Add remaining ingredients, stirring until spinach has wilted and mixture is thouroughly heated.
  4. Serve over rice for dinner, or by itself for lunch.
Serves: 4 - 6

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