by Caitlin Saniga
Posts Tagged ‘sweet potatoes’
Posted in Main dishes, Recipes, tagged Caitlin Saniga, cilantro, coconut milk, curry, dkscooks, food, lime, meatless, Meatless Monday, peanuts, recipe, SoHungryBlog, soup, sweet potatoes, vegetarian on December 16, 2013 | Leave a Comment »
Posted in Main dishes, Recipes, Side dishes, tagged Caitlin Saniga, cashews, dkscooks, edamame, food, kalamata olives, meatless, nuts, olives, recipe, SoHungryBlog, sweet potatoes, vegetarian on November 26, 2013 | 1 Comment »
Posted in Guides, Recipes, tagged beverages, brussels sprouts, Caitlin Saniga, carrots, green beans, pies, potatoes, rolls, Sarah Steimer, snacks, stuffing, sweet potatoes, Thanksgiving, turkey on November 22, 2013 | Leave a Comment »
Every family has its staples and traditions at Thanksgiving, and that’s part of what makes the holiday great. But every once in a while, it’s not just the bread for stuffing that gets stale. If you’re looking for some inspiration for a new dish or two, try our guide! We collected some of our favorite recipes from the past few years.
Should you try any of these recipes, please let us know. We would love to hear that we gained a spot at your Thanksgiving table.
— Sarah and Caitlin
- Stewed green beans with tomatoes and bacon
- Green bean casserole with crispy fried shallots
- Ginger-roasted green beans
- Dukkah-spiced green beans and pumpkin
- Green beans with shallot vinaigrette and bacon
- Sauteed red skin potatoes and green beans with basil
- Green bean and artichoke casserole
- Mashed potatoes with buttery caramelized onions
- Rosemary roasted potatoes over spinach with shallot vinaigrette
- Cheesy potato casserole with crunchy cornflake topping
- Masamba (African-style greens and potatoes)
- Sweet and savory roasted potatoes with parsley pesto
- Leek and potato gratin
- German potato salad
- Roasted potatoes with lemon and dill
- Roasted fingerling potatoes with chive pesto
- Honeyed carrots and clementines
- Spiced, roasted carrots with chickpea-sauerkraut puree
- Quick-picked carrots
- Roasted carrots with carrot top pesto
- Roasted rainbow carrots with maple-mustard glaze and sunflower seeds
- Roasted sweet potato with Brussels sprouts, blue cheese, cranberries and pecans
- Darjeeling roasted sweet potatoes
- Orange-spiced sweet potato bread
- Caribbean sweet potato and bean stew
- Roasted sweet potato with red beans, salsa and cabbage slaw
- Honey-mustard Brussels sprouts over pureed cauliflower
- Roasted Brussels sprouts with almonds and honey
- Warm Brussels sprouts slaw salad
- Brussels sprouts and cannellini beans with thyme and sun-dried tomatoes
- Stuffed Brussels sprouts
Rolls and biscuits
- Kissy buttermilk biscuits
- Cheddar-garlic biscuits marbled with spinach
- Cloverleaf rolls with honey-sage butter
- Simple biscuits (from chicken a la king)
- Orange monkey bread muffins
- Apple pie moonshine
- Mulled white wine sangria
- Cranberry-apple sparkler with spiced rum
- Apple cider crackle with spiced rum
- Spiced Old Fashioned
- Apple cider hot tottie
- Pumpkin pie
- Berry cream pie
- Pecan pie
- Sweet potato pie with cinnamon pinwheel crust and cream cheese drizzle
- Cocoa pudding pie
- Apple pie with a white cheddar crust
- Blueberry pie with a cheddar crust
Posted in Main dishes, Recipes, tagged cabbage, Caitlin Saniga, dkscooks, food, kidney beans, meatless, Meatless Monday, Mexican, recipe, roasting, salsa, slaw, SoHungryBlog, sweet potatoes, tortilla chips, vegetarian on October 7, 2013 | Leave a Comment »
Posted in Main dishes, Recipes, tagged Caitlin Saniga, cilantro, dkscooks, dough, eggplant, food, Indian, korma, meatless, Meatless Monday, pizza, recipe, SoHungryBlog, sweet potatoes on September 9, 2013 | Leave a Comment »
by Caitlin Saniga
- 2 medium sweet potatoes, peel scrubbed, and chopped into 1/4-inch half-moons
- 1 medium butternut squash, seeded, peeled, and chopped into 2-inch planks
- extra-virgin olive oil
- salt and pepper
- 4 garlic cloves, smashed, peeled, trimmed and roughly chopped
- 1 teaspoon salt
- 3/4 cup roughly chopped cilantro
- 1/3 cup roughly chopped parsley
- 1 1/2 teaspoons paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/4 cup extra-virgin olive oil
- juice of 1 large lemon
Heat the oven to 400 degrees. In a large bowl, toss the vegetables in just enough oil to coat. Arrange in a single layer on 2 baking sheets. Grind fresh salt and pepper over top to taste. Roast for 20 minutes, then flip the vegetables. Cook an additional 10 minutes, or until everything’s golden brown and tender.
Meanwhile, prepare the chermoula by placing all of the ingredients in the bowl of a food processor.
Pulse until smooth, take a taste and adjust seasonings to your preference.
Serve the vegetables hot with fresh chermoula drizzle over top.
Makes 4-6 side dish servings.
Recipe adapted from: Vegetarian Cooking for Everyone
by Sarah Steimer
For the crust (makes two pizzas)
- 1 cup very warm water
- 1 package (2 1/4 teaspoons) dry active yeast
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
Whisk together the warm water and yeast until the yeast has dissolved. Let sit for about 10 minutes.
Whisk in the olive oil, honey and salt until all ingredients have dissolved.
Working with either a standing mixer, a food processor — both fitted with a dough attachment — or with a wooden spoon and your own two hands, add one cup of the whole wheat flour. Add the remaining wheat flour, followed by the all-purpose flour a little at a time, or until a stiff ball forms. You may not use all the flour.
Knead the dough on a lightly floured surface for 2-3 minutes.
Use olive oil to lightly grease a large bowl and roll the ball of dough in the bowl to coat the dough as well. Cover the bowl, with the dough inside, with a dish towel. Let rise in a warm area for 45 minutes to 1 hour.
TIP: I like to turn the oven on to its lowest setting and then turn it off for a few minutes before placing the dough in the oven to rise. The extra warmth helps the yeast.
For the sauce:
- 1 6-ounce can of tomato paste
- 1/2 8-ounce can tomato sauce (the rest can be placed in a baggie in the freezer)
- 2 teaspoons dried oregano
- 1-2 teaspoons sugar (depends on how sweet you like your sauce)
- 1 teaspoon white vinegar (really almost any vinegar will do)
- 1 clove garlic, minced
- 1/2 teaspoon paprika
- 1 teaspoon olive oil
- salt and pepper, to taste
Combine all ingredients in a small sauce pan over low heat. Bring to a simmer, stirring occasionally. Adjust seasonings to taste and remove from the heat.
For the pizza
- 3 large kale leaves, rinsed, ribs removed and roughly chopped
- 3-4 slices uncooked bacon, diced
- 1/4 cup diced onion
- 1 ball fresh mozzarella, roughly chopped
- 1/2 small sweet potato, peeled
- 1 tablespoon (or more) crushed red pepper
- 1/2 (or more) sauce recipe
- 1/2 pizza dough recipe
Add a few tablespoons of water to a small skillet. Add the kale and let steam with a lid on for about 3-5 minutes, or until the kale has wilted. Remove the kale and water from the pan.
Dry out the same pan and return to the stove over medium heat. Add the bacon to the pan and cook for about 3 minutes. Add the onion to the pan and cook until translucent, about 3 more minutes.
Grease a baking sheet with a couple of teaspoons of olive oil. Stretch the dough out to about a 14-inch-by-10-inch shape (doesn’t need to be perfect), leaving the dough a little thicker toward the edge as a crust. Lightly brush with olive oil.
Bake the crust at 450 degrees for about 5 minutes, or until the crust starts to look golden.
Remove the crust from the oven and add the sauce, followed by the mozzarella, kale, bacon and onion. Grate the sweet potato over the top of the pizza. Sprinkle with the crushed red pepper.
Return the pizza to the oven and cook for about 10-15 minutes, or until the kale is crispy and the mozzarella has bubbled.
Makes 3-4 servings.
Posted in Main dishes, Recipes, tagged black beans, carrots, chili, food, onion, peppers, pork shoulder, pulled pork, recipe, Sarah Steimer, SoHungryBlog, sweet potatoes, tomatoes on January 3, 2013 | 1 Comment »
by Sarah Steimer
- 1 1/2 pounds pork shoulder
- 4 cloves garlic – roughly chop 2 cloves and mince the other two
- 2 teaspoons cumin, divided
- 3 teaspoons red pepper flakes, divided
- 2 teaspoons chili powder, divided
- salt and pepper
- 1/2 tablespoon olive oil
- 1/2 sweet onion, diced
- 1 large sweet potato, peeled and cut into small cubes
- 1 can black beans
- 1 can fire-roasted crushed tomatoes
Heat a lightly greased pan over medium heat. Brown the piece of pork on each side and remove from the pan.
Place the pork shoulder in a slow cooker, along with the pan dripping, and add enough water to come about halfway up the pork. Add the two chopped cloves of garlic, 1 teaspoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon chili powder, and a pinch of salt and pepper. Cover and cook on high for about 3-4 hours, or until the meal falls apart easily when pierced with a fork.
In the meantime, heat the olive oil in a pan over medium heat. Add the onion and remaining two cloves garlic to the pan and sauté until translucent, only about 3-5 minutes.
When the meat is ready, remove from the slow cooker and let cool long enough to touch. Discard any large pieces of fat. Cut the meat into bite-sized pieces, cutting against the grain rather than pulling apart with forks. This helps to keep the meat more tender.
Drain the liquid from the slow cooker, keeping about 1/2 cup in the pot. Return the pork to the slow cooker, along with the sautéed onions and garlic, squash, black beans, tomatoes, and the rest of the seasonings.
Cook the chili on high for about 1 hour, or until the sweet potato is soft enough to mash with a fork.
Serve immediately topped with tortilla chips or cheese.
Makes about four servings.
Posted in Recipes, Side dishes, tagged butternut squash, Caitlin Saniga, carrots, dkscooks, food, recipe, red skin potatoes, roasting, rosemary, SoHungryBlog, sweet potatoes, turnips, vegetables on December 19, 2012 | Leave a Comment »
by Caitlin Saniga
- 1 medium turnip, scrubbed and trimmed
- 1 medium parsnip, scrubbed, trimmed and peeled
- 1 medium sweet potato, scrubbed and peeled
- 5 red skin potatoes, scrubbed and trimmed
- 1 small butternut squash, peeled and seeded
- olive oil
- 2 tablespoons fresh rosemary
- 3 cloves garlic, minced
- salt and pepper
Preheat the oven to 400 degrees.
Chop the vegetables into 1/2-inch cubes and place in a large bowl. Drizzle olive oil lightly over the vegetables and toss to coat. Add the rosemary, garlic and a some good grinds of salt and pepper. Transfer the vegetables to a large glass baking pan. Roast in the oven, stirring every 10 minutes or so, for 30-40 minutes, or until vegetables soften and turn golden. Serve warm.
Makes 6 servings.