Sweet Potatoes Archives - Page 2 of 3 - De Ma CuisineDe Ma Cuisine

Monday

8

June 2015

Fennel Pizza

Written by Rachel, Posted in Baking, Cheese, Dinner, Fruit, Gluten Free, Grilling, Herbs, Kid-Friendly, Lunch, Main Dishes, Pizza, Quick and Easy, Vegetables, Vegetarian

It can be tough to transition from one season to the next. I never quite know what I’m in the mood for… Do I still want a hearty winter veggie soup, or am I ready for snap peas and asparagus? I have a few go to dishes that make the transition a bit easier and blur the lines, if you will. Things like pasta, soup, stir fry, shepherd’s pie, chicken pot pie, and enchiladas all work well no matter what the season.

So does pizzaaaa!

Ridiculously well.

One of the great things about pizza is how adaptable it is. For example, you could exchange the regular crust for gluten-free, make a cauliflower crust, use corn tortillas, or even grill some eggplants and top them with sauce and veggies. You can omit the cheese, change the veggies, and add more herbs. You can grill it, bake it, or cook it in a skillet.

Hello versatility!

Today I went with the spring variation. It was perfect for what we got in the Abundant Harvest Organics box this week: fennel, carrots, and basil.

I adapted this crust and cooking method recipe. It’s become a staple in our home. The crust freezes well and is a synch to make.

The recipe calls for stove top cooking, then finishing in the oven. But, it’s too hot for the oven today, so I just covered it and left it on the stove for a couple of minutes.

This allowed the veggies to soften just a bit, but they still had some crunch. If you don’t like crunchy veggies on your pizza, no problem. Just do a quick sauté before you top the pizza. You can even use the same skillet. Just wipe out any bits that are stuck to the bottom of the skillet before adding more oil and your crust.

Here are my variations by season:

Spring

Everything feels fresh and new, bursting with color and flavor. Depending on how early it is in spring, I may want to use thinly shaved asparagus instead of summer squash, bright green peas instead of fennel. But, because we’re actually right smack in the middle of one of these transition periods, I’m using what’s in season, and thankful for every bite.

Toppings: Summer squash, carrot, fennel.

Herbs: Basil and parsley (after cooking) and fennel fronds (before cooking).

Sauce: Olive oil and garlic.

Cheese: Cheddar and parmesan, or ricotta and parmesan.

Method: Skillet, grill, or oven.

Summer

During the lazy, hazy, crazy days of summer, I love to have a simple pizza. I would probably choose 2-3 of the toppings, so the pizza isn’t overwhelmed. I want light and easy. Serve it with a quick salad of lettuce, cherry tomatoes, and chopped almonds, with a balsamic-olive oil vinaigrette for a perfect summer treat.

Toppings: Summer squash, tomatoes, corn, bell peppers, or eggplant.

Herbs: Basil (after cooking) and thyme (before or after cooking… any time… get it?!).

Sauce: Tomato.

Cheese: Mozzarella, cheddar, or feta.

Method: Skillet or grill.

Fall

It’s finally cooled down (ahem, maybe, depending on where you live – around here fall is the hottest time of year). The first root veggies are starting to appear. Things like beets, cozy sweaters, and hot chocolate are exciting again. For this pizza, I would go for everything listed.

Toppings: Arugula (or kale or mâche), suuuuuper thinly sliced beets, halved cherry tomatoes, and a smidge of horseradish.

Herbs: Cilantro and chives (after cooking).

Sauce: Tomato.

Cheese: Blue, mozzarella, parmesan, or feta.

Method: Oven, skillet, or grill.

Winter

It’s cold! I want something hearty and filling.

Toppings: Really thinly sliced sweet potatoes and cauliflower, swiss chard (or spinach, mustard greens, collards, or kale)

Herbs: Rosemary (before cooking).

Sauce: Olive oil and garlic.

Cheese: Blue, parmesan, or feta.

Method: Oven or skillet.

Happy Eating!

Fennel Pizza

Yield: 2

Fennel Pizza

Ingredients

2 personal sized pizza crusts
olive oil
salt
pepper
cayenne (optional)
garlic, minced
summer squash, very thinly sliced
carrot, very thinly sliced
fennel, very thinly sliced
fennel fronds, torn
1 C cheese, grated (cheddar and parmesan mixture)
fresh herbs (basil, parsley, and thyme), chopped or whole

Instructions

Top crust with olive oil through cheese.
Cook using your favorite method. If grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
Remove from pan and top with fresh herbs.

http://www.de-ma-cuisine.com/fennel-pizza/

Monday

23

March 2015

2

COMMENTS

Sweet Potato Pasta with Fried Eggs

Written by Rachel, Posted in Cheese, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Pasta, Quick and Easy, Vegetables, Vegetarian

I love most any pasta topped with a fried egg. In fact, most any food seems to be better with a fried egg either a-top, or alongside the main component of the dish. Last week were were sans eggs. I didn’t know what to do with myself. We rely on eggs so much for meals.

I thought about adding some pasta to this dish. But, when veggies are thinly sliced and steamed they take on a texture that’s very similar to homemade pasta. So, I’m saving the pasta for another day. These sweet potatoes and the thinly sliced collard greens work just fine.

After being steamed they’re tossed with some olive oil, lemon zest, and fresh herbs. It’s bright, fresh, and tastes like spring.

My favorite way to fry an egg is over medium-high heat. I like my yolk to be runny, but not the whites, so I flip then turn the heat off. But, of course, cook ’em however you like ’em best.

I like the yolks to be runny so that when broken they add to the sauce to make it extra rich and delicious. I served this with just one egg per person. But, both Tim and I thought that two eggs would be even better. We wanted some eggy goodness in every bite.

My perfect bite includes a bit of sweet potato, collard greens, some parmesan, a bit of the olive oil sauce, and a big piece of egg with yummy yolk. Just heavenly.

We ate this for lunch, outside, enjoying the beautiful spring weather.

Happy Eating!

Sweet Potato Pasta with Fried Eggs

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2

Sweet Potato Pasta with Fried Eggs

Ingredients

2-3 C sweet potatoes (about 1 medium), shaved into thin strips
2 C collard greens, cut into strips
1 T lemon zest
1 T lemon juice
to taste salt
to taste pepper
3 T olive oil
pinch cayenne
1 T parsley, diced
1 t balsamic vinegar
olive oil
to taste salt
1-2 eggs/person
1/4 parmesan, shaved

Instructions

Heat about 1-2 inches water in a pot with a steamer basket. Place sweet potatoes and greens in steamer basket, cover, and steam for about 8 minutes, or until sweet potatoes are tender, but not mushy.
Toss sweet potatoes and collard greens with olive oil through balsamic vinegar. Taste and adjust seasoning if needed.
Heat a skillet over medium-high, add oil, and cook eggs, adding salt. Flip if desired and cook until they're done the way you like them.
Serve sweet potato pasta topped with eggs and parmesan cheese.

http://www.de-ma-cuisine.com/sweet-potato-pasta-with-fried-eggs/

Wednesday

18

March 2015

0

COMMENTS

Crispy Tofu with Black Bean Purée and Microgreens

Written by Rachel, Posted in Appetizers, Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sandwiches, Sides, Snacks, Vegan, Vegetables, Vegetarian

I think of this dish as a sort of open faced sandwich. We eat bread in our house. We also eat gluten. But, there are plenty of folks who don’t. There are also plenty of vegan-loving people out there. This is a shout out to all of you. But, but but but, not just for you GF+V friends! Because let me tell you, as a carnivore and gluten-eater, I loved this meal. So much so that I re-heated the leftovers and ate it again for dinner the day that I made it.

My goal was to make a bean purée (ish) topping. I love to eat beans. They’re full of protein and add so much to most any dish. But, I didn’t want it to taste like I’d just opened a can of beans and mashed them up. So I added things like a touch of lemon and vinegar for acidity and brightness, butternut squash for creamy richness, and cayenne for a hint of spice.

Which all tasted great topped with these super cute microgreens. Hello yum! Hello packed with nutrients!

I mixed up a lemony dressing to toss the microgreens in. Note: wait until right before serving to toss them. They will wilt if left too long (lesson learned). If you have extra dressing, just save it for tomorrow’s lunch, use it for drizzling on some soup, or make a double batch of these yummy treats and have a party!

I’m seriously digging crispy pan fried tofu these days. I love to sprinkle it with lots of cayenne and a bit of ginger (plus salt and pepper). In a super hot pan they’ll cook in no time at all.

The tofu gets spread with beans and topped with the microgreens (mine were kinda swimming in the dressing, so I had to quickly consume as many as possible – not a problem).

The perfect little gluten-free, vegan treat for lunch, dinner, snack, appetizer… maybe even for breakfast!

Happy Eating!

Crispy Tofu with Black Bean Purée and Microgreens

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Yield: 2-3

Crispy Tofu with Black Bean Purée and Microgreens

Ingredients

1 C black beans (if canned, drained and rinsed)
1/4 C water
1 T lemon juice
1 t rice vinegar
sprinkle cayenne
1/4 C mashed butternut squash or sweet potato
to taste salt
to taste pepper
1/4 C lemon juice
1 T parsley, minced
1 t mint, minced
1 T green garlic/green onion/chives/garlic, minced
to taste salt
2-3 T olive oil
1-2 C microgreens
olive oil, for frying
14 oz. tofu (extra firm or firm)
to taste salt
to taste pepper
to taste cayenne
to taste ground ginger

Instructions

Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn't overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.

http://www.de-ma-cuisine.com/crispy-tofu-with-black-bean-puree-and-microgreens/

Friday

19

December 2014

0

COMMENTS

Lentils on Crispy Sweet Potatoes

Written by Rachel, Posted in Dinner, Gluten Free, Herbs, Legumes, Lentils, Lunch, Main Dishes, Potatoes, Quick and Easy, Roasting, Sides, Vegetables, Vegetarian

I wonder if you may have some sweet potatoes left over from Thanksgiving. Hiding in the dark pantry, waiting to be used. Purchased with the best of intentions… Sound familiar? I was out of town for Thanksgiving, so I didn’t get to use any of my sweet potatoes. I had quite a collection. They needed to be cooked.

I thought that red lentils, with their slightly mushier texture, might be nice over top of some crispy sweet potatoes. I’ve done something similar with leftover chili served over crispy potatoes. Why not with lentils and sweet potatoes?!

I like crispy potatoes (sweet or regular) with lots of seasoning. This time I went with salt, cayenne, coriander, ginger, and pepper. I also really like potatoes with paprika and chili powder. Uhh luuuk it uhh laaat.

Sorrynotsorry.

Tossed with a bit of olive oil, onto a baking sheet, and into the oven.

I’d never tried red lentils before. I think I usually use green. Use whatever you have on hand. Just vary the cooking time depending on your lentil. (Red lentils cook a bit faster, like closer to 10 minutes, green lentils take a bit longer.) Okay? Okay.

Every once in a while it’s like the perfect storm and I have no garlic or onions in the house. Disaster!! Tim brought me some garlic yesterday. Relief! (Also, we aren’t completely out of onions, but are running low… if you were worried.)

The garlic cooks for just a minute, then some dijon, balsamic vinegar, and a pinch of coriander, ginger, and salt is added.

They’d been added to the lentil pan, after the lentils were drained and set aside. Then added back in to mix it up with the other flavors.

Sweet potatoes pop out of the oven. Crispy outside, tender inside.

Sometimes I like to have cilantro with sweet potatoes. Like today. And like this time a few weeks ago.

It’s chopped up and plomped on top of the Greek yogurt, on top of the lentils, on top of the sweet potatoes.

Food tower.

This dish is best with a bit of each component in every bite.

I’ll show you what to do with any leftover lentils in January!

Happy Eating!

Lentils on Crispy Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2

Lentils on Crispy Sweet Potatoes

Ingredients

1 sweet potato, cubed
2 T olive oil
to taste salt
1/8 t cayenne
3/4 t coriander
1/4 t ginger
1/4 t pepper
1 C red lentils
2 C water
1 t olive oil
3 cloves garlic, chopped
2 T balsamic vinegar
1-2 t dijon mustard
to taste salt
pinch coriander
pinch ginger
Greek yogurt, for topping
cilantro, for topping

Instructions

Pre-heat the oven to 350 F.
Toss sweet potatoes through pepper. Spread out on a baking sheet and bake for 30 minutes (or until they're done on the inside), flipping once halfway through.
Add lentils and water to a saucepan. Bring to a boil, then simmer for about 10 minutes, or until lentils are cooked to desired tenderness. Drain lentils and rinse. Set aside.
Add 1 t olive oil to the lentil pan. Add garlic and cook for about 1 minute over medium-low. Add vinegar, mustard, salt, coriander, and ginger. Cook for 30 seconds. Add lentils and cook for 3-5 minutes. Taste and adjust seasoning if desired.
Serve sweet potatoes topped with a scoop of lentils, a dollop of yogurt, and a sprinkle of cilantro.

http://www.de-ma-cuisine.com/lentils-crispy-sweet-potatoes/

Monday

3

November 2014

2

COMMENTS

Spicy Twice Baked Sweet Potatoes

Written by Rachel, Posted in Cheese, Dinner, Gluten Free, Herbs, Holiday, Lunch, Potatoes, Roasting, Sides, Vegetables, Vegetarian

I’m thinking about the upcoming holidays. I’m making lists of gifts to buy for others, things I’d love to have (not that I need anything else), and recipes to make while we’re with family. A few weeks ago I was talking with my brother, Josh. We really like food, so that’s usually part of any conversation. We decided that at Christmas we’re going to make Duck Tourtière, Roasted Sweet Potatoes, Green Beans with Bacon and Almonds, and a Butter Lettuce Salad with Pine Nuts, Pumpkin Seeds, and Cranberries.

I may try to sneak these Spicy Twice Baked Sweet Potatoes in to the mix. Or I might see if I can add them to the Thanksgiving dinner menu… Whenever it happens, I’ve got to eat these again.

They start out simple – some olive oil, salt, and pepper. Then in to the oven.

While they roast away, cilantro is washed and chopped.

Confession: I didn’t think I liked cilantro. I’m still not sure that I do. But, I’ve heard that you either love it or hate it, and if you hate it, you think it tastes like soap. I don’t think it tastes like soap, so I must love it.

I’m learning to, in any case.

The cilantro is mixed with a bit of spicy chile pepper (cayenne would work too), garlic, and cheese. Once the sweet potatoes are finished with their oven time, the flesh gets scooped out and mixed in too.

Mash it up and make it as creamy as you’d like. I like a few lumps left in there for texture.

They get to roast for a little while longer while the toppings are prepared. More cilantro, some Greek yogurt, and some Kale Pesto (Basil Pesto would be great too!).

I sprinkled them with some coarse sea salt before they went in to the oven. I didn’t add any more cheese to the top. You could do the opposite if you’d prefer.

A good dollop of Greek yogurt goes on top, cilantro is sprinkled, and pesto waits to adorn.

Happy Eating!

Spicy Twice Baked Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Yield: 2

Serving Size: Half of a sweet potato.

Spicy Twice Baked Sweet Potatoes

Ingredients

1 medium sized sweet potato, halved
1 t olive oil
to taste salt
to taste pepper
1 T fresh cilantro, chopped, divided
1/2 T unsalted butter
to taste salt
to taste pepper
1/4 C cheddar cheese, grated
1/2 chile pepper, ribs and seeds removed, minced (or pinch cayenne)
1 clove garlic, minced
coarse sea salt, for topping (optional)
Greek yogurt, for topping
kale (or basil) pesto, for topping

Instructions

Brush both sides of the sweet potato with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350F for 45-50 minutes, or until the flesh is tender.
Scoop out the flesh and mix with cilantro through garlic. Taste and adjust seasoning if desired. Return the filling to the skins and top with sea salt. Return to the oven and bake for about 10-15 minutes more.
Serve topped with yogurt, pesto, and reserved cilantro.

http://www.de-ma-cuisine.com/spicy-twice-baked-sweet-potatoes/

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Sweet Potatoes Archive

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Fennel Pizza

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Sweet Potato Pasta with Fried Eggs

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Crispy Tofu with Black Bean Purée and Microgreens

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Lentils on Crispy Sweet Potatoes

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Spicy Twice Baked Sweet Potatoes

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