I can’t believe I’d never used fresh leeks before now. SO much…RICHER…than onions on a dish like this. And rich is good when you want to ditch the sugar and not feel like you’re eating rat food. Not even bird food…birds at least eat, like, berries and stuff. And Diane’s sugar detox only allows ONE…UNO…green apple and green banana a day, and I can’t stand either of those things. So bring on the coconut milk!
This recipe is my take on this GF, Vegan chickpea curry that popped up on How Sweet It Is a couple weeks ago. Literally, all I did was swap out the chickpeas for beef and some eggplant and add more coconut milk and curry paste, so full credit goes to Ms. Jessica. This curry would also be lovely with chicken, pork, or shrimp…or even on its own as a veggie entree or side!
What better snack could you ask for to go along with your (gluten free) brewskies this St Paddy’s Day? This recipe is a big improvement on an attempt I made last year. Lately I’m going back and re-working a lot of my old recipes lately…to include a THIRD version of this pie. What’s cooking if you can’t keep making it better, right? Besides, sometimes I feel kind of guilty for letting old recipes die. There’s so many wonderful things I’ve made like, ONCE and never re-visited because I get so caught up with my almost obsessive desire to come up with “The Next Big Thing.” Remember this? Or these? Or…OMG…THESE???? I’m a horrible person.
(Sweet) Potato Skins
2 Large Sweet Potatoes or Yams
Olive Oil, for brushing
1/2 Onion, diced
3 cloves Garlic, minced
1 Bell Pepper, diced
1/2 pound Ground Beef
Salt and Pepper to taste
4 oz Chevre (optional)
Slice the potatoes in half lengthwise and brush with oil.
Arrange on a baking sheet and bake at 400 degrees for 30 minutes, until tender.
Meanwhile, heat a pan over medium-high.
Add a little oil and brown the meat. Add the veggies and seasoning and sautee everything until the veggies are tender. Remove from heat.
When the potatoes are done, let cool slightly, then spoon out the insides, leaving a thin layer of potato flesh on the skin.
Fill with meat mixture and top with cheese if desired.
Return to the oven for an additional 10 minutes, until heated through and crisp.
This is not an original recipe at all but I’ve been seeing one version or another all over Pinterest for a while now and decided to give it a try. Holy Moly…it’s a little extra work but SO worth it. YOU GUYS!! I made a giant batch of these for dinner the other night, and lemme tell ya…sure, they’re good on their own. But they’re good with ketchup and mayo, too. They’re good topped with cheese. They’re good with runny eggs and bacon. Hell, they’re even good dipped in coffee.
You see, when you get ‘em all soft and smash em down, then let them crisp up in the oven with a wee bit of oil, they get all crisp around the edges, but still ooey gooey and sweet and soft inside. The natural sugars of the sweet potato caramelizes ..and you’ve got like…a little sweet potato beignet.
To the Internet Angel who made this viral on Pinterest for all to see…I owe you a little piece of my soul.
2 Large Sweet Potatoes or Yams (either works very well)
2 T Olive Oil
Salt and Pepper to taste
Bring a large pot of water to a rolling boil.
While you’re waiting for the water to boil, slice your potatoes about 1-inch thick.
Add the potatoes to the water and boil for 15 minutes, or until they’re soft (but not mush!).
Remove the potatoes to a greased baking sheet.
With a spoon or the heel of your hand, smash each one down slightly. If they fall apart, just scrunch them back together.
Brush each piece with olive oil and sprinkle with salt and pepper.
Bake at 425 degrees for 15-20 minutes, or until crisp around the edges.
I don’t know about you, but tempura ANYTHING is solid in my book. It’s like…you know…fried food but somehow a little more classy. Less Popeye’s and more Boston Market. Ya know?
So school started up again and I only have my capstone left–then I’ll be a real grown-up with a real Master’s degree! Isn’t that exciting? Except we’re moving again and all the BS that goes along with that is…well, BS. I hate moving. It hasn’t even been a full year that we’ve been in Colorado–by FAR my favorite place I’ve lived in my 26 years–and already time to bid farewell. How is that fair?! Since I graduated high school, the longest I’ve lived in one place was my year in Iraq. Military life, man…it’s a little rough for this homebody. Which is why fried foods come in handy. We’re good friends.
Speaking of fried food, I chose to bake these since I’ve had a few mishaps of late frying things. It seems that just…you know…THROWING things in a pot of hot oil doesn’t often end well for the skin on my arms and face. Oops. I need a deep fryer, like, last week. Besides, I’ve been capital-L LAZY this winter. Baking these meant I could dip ‘em, set ‘em, and bake ‘em quickly and watch The Mindy Project while they were in the oven. Too easy.
Ginger Cilantro Tempura Butternut Squash Fries
1 large Butternut Squash
3/4 c Tapioca Starch
1 T Fresh Cilantro, chopped
1 T Fresh Ginger, grated
1/2 t Salt
Cut the squash into “fries,” about 3 inches long and 1/2 inch thick.
Arrange on a greased baking sheet and bake for 15 minutes at 400 degrees. Remove and let cool.
Make your tempura batter… whisk together the tapioca starch, eggs, and seasonings.
Dip your half-baked squash fries in the batter, then arrange them on the baking sheet once again.
There was a time in my life when I could put down some hummus like…well, like by the bucketful. And…if you promise not to tell anyone…it’s one of those non-Paleo foods that finds its way into my belly every now and then. There, got me. If you’re feeling a little rebellious one of these days, try a turkey, bacon, and avocado wrap with hummus on one of these tortillas. Just…just do it.
So anyway, I had a hankering for some hummus but started wondering how a sweet version would turn out. After all, this one was awesome, so why not make it a step further? Capital O-M-G, you guys. Every breakfast for the last week has been pancakes with this stuff schmeared right on top. You’re welcome.