Tag Archives: sweet potato

The Anti-Green Juice

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anti-green-juice

Nothing green about this….

 

Us yogis and foodies are always blabbing about the benefits of green juice and green smoothies, but what about purple juice, orange juice, or pink juice?

I made a pretty rockin’ orange juice today….with no actual oranges in it. A little tart, a little sweet, a little bitter, and a little spicy.

Here’s the recipe.

Ingredients

2 servings.

3 ruby Red Grapefruits, rind removed
2 Nectarines, pitted
1 Sweet Potato
1 inch of ginger
2 carrots

Instructions:

1. Rinse and prepare your fruits and vegetables and then juice the hell out of them. I double processed mine to get a little extra juicy goodness….and I like the pulp.

2. Enjoy!!!

Spicy Thai Yellow Curry

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After two weeks of craving curry, we finally took a Sunday evening to make our own curry paste….why did we wait so long?

thai yellow curry

Love this stuff!!!!

Ingredients for Thai Yellow Curry Paste

Serves 3.

4-5 dried chilies (soaked in water for 10-15 minutes)
2-3 fresh Thai chilies
1 1/2 teaspoons galangal, peeled and minced
1 1/2 teaspoons of tumeric, minced
1/2 stalk of lemongrass, minced (or about 1 T.)
1 1/2 teaspoons of ginger, peeled and minced
3 garlic cloves, minced
1/3 teaspoon of ground cumin seeds
1/3 teaspoon of ground coriander seeds
1 1/2 teaspoons yellow curry powder

Ingredients for Thai Yellow Curry

1 large chicken breast, thinly sliced
1 13.5 oz. can of coconut milk
1- 1 1/2 cups of water
1/2 onion, chopped
2 cups, chopped sweet potato, pumpkin, or other potato
2-3 green onions, chopped
1- 1 1/2 Tablespoons fish sauce
1 1/2 teaspoons of sugar
cilantro or thai basil for garnish
fresh lime, sliced for garnish
salt to taste

Instructions

1. Put all of you curry paste ingredients in a mortar and pestle and pound them until they’re as smooth as possible…this will probably take longer than it will take to cook the curry, but atleast you’re getting a good arm workout.

2. In a medium pot combine the chicken, onion, yellow curry paste and half a can of coconut milk and bring to a low boil.

3. Once the chicken is almost done cooking (this will only be a couple of minutes) add in the sweet potatoes and a cup of water.

4. Reduce heat to a simmer and allow the curry to reduce a bit. The sweet potatoes will take about 12-15 minutes to cook. At this point you can add in the rest of your coconut milk, fish sauce, sugar, and salt. If you need to thin the sauce now is a good time to add the remaining water.

5. Serve with rice and garnish with green onion, cilantro (or thai basil) and fresh lime.

Enjoy!!!

 

Chipotle Black Bean and Sweet Potato Tacos

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chipotle black bean and sweet potato tacos

Super quick and easy gluten free, vegetarian tacos!!!

Recipe

Serves 2-3.

1 can organic black beans, strained
2 small-medium sweet potatoes or yams, peeled and cubed
2-3 chipotle peppers in adobo sauce, diced
1 cup red cabbage, sliced into thin ribbons
1 avocado, sliced
cilantro
1/2 cup pico de gallo (diced tomato, red pepper, jalapeño,onion, lime, cilantro, salt and pepper toss them all together)
6 corn tortilla shells
2 teaspoons grapeseed oil (veg oil work too)
crumbled feta or cotija cheese
cumin
chili powder
salt and pepper
lime

 

 Instructions

1. In a small sauce pan combine black beans and chipotle and heat over low-medium heat.

2. In a saute pan heat the grapeseed oil over medium-high heat and add the sweet potatoes. Saute until tender and golden. Drain on a paper towel lined plate. Season with salt, pepper, chili powder and cumin.

3. Warm your tortillas and dress them the way you like.

 

 

Baked Sweet Potato Fries

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salmon_burger_sweet_potato_fries

Baked sweet potato fries served with a spicy dipping sauce and served alongside a curried salmon burger and fried green tomatoes.

Recipe

3 servings.

3 sweet potatoes, cut into 1/4 inch thick strips
3 tablespoons olive oil
2 cloves garlic, minced
cumin, paprika, cayenne, sea salt and pepper to taste

Instructions

1. Preheat oven to 450°F.

2. Line baking sheet with parchment or Silpat.

3. Toss fries in olive oil and seasoning.

4. Spread fries evenly on baking sheet and bake for 10-15 minutes, take them out and mix them up, then bake for another 10 (or so) minutes.

5. Let cool for a few minutes before serving.

Spicy Dipping Sauce

1/4 cup mayo
1 to 1 1/2 tablespoons sriracha
1 garlic clove, minced
1 1/2 teaspoon lemon juice
cayenne, curry, salt and pepper to taste

Instructions

1. Combine all ingredients and adjust to taste.

Peruvian Ceviche

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My favorite restaurant here in Portland is Andina, a family owned Peruvian restaurant in the heart of the Pearl District. And they have their ceviche recipe dialed down. Here is my re-creation of this Latin American favorite based on the recipe I found on myrecipes.com.

Ceviche

Ingredients

1 ½ pounds firm white fish (mahimahi, ono, bass etc.), bay scallops, or prawns (if using fish or prawns chop into pieces approx.. the size of your thumbnail)

½ small-medium red onion, halved and sliced super thin (use your mandolin if you have one)

juice from 8-9 limes

½ cup cilantro finely chopped

1 habanero, seeded and minced; a jalapeno, seeded and minced, would also work well

½ teaspoon sea salt

1 sweet potato or yam (boiled and cut in to 1″ slices , peel if you like)

1-2 corn on the cob (grilled in the husk); once cooked remove husks and you can either break the cobs in half or slice the kernels off and serve in a bowl

1 head Butter or Boston lettuce

½ cup to ¾ cup Aji Amarillo Sauce

Serves 4.

Directions

1. Combine seafood, red onion, habanero, salt and lime juice in a medium size bowl. Stir well and let sit for 20 minutes covered in the refrigerator. Stir well after 10 minutes to make sure the seafood is thoroughly “cooked.”

2. Just before serving stir in the cilantro.

3. My favorite way of serving this dish is family style, with the ceviche in a medium sized bowl and the sweet potato, corn, butter lettuce on a platter, and the aji Amarillo sauce on the side in a small dish with a spoon that people can pass around and take what they want.

Aji Amarillo Sauce

Ingredients

2 T. Aji Amarillo paste (can be purchased at Dashen Latino Grocery on NE Glisan)

2 green onions (chopped)

Juice from 2 limes

1 T. ketchup

¼ c. sour cream

½ cup mayonnaise

salt and pepper (to taste)

Directions

1.  Combine all ingredients in food processor and blend until smooth. Sauce may be refrigerated before use and can be made in advance.