Sorry for the long gap in posts....I have no excuses for not writing (does the US Open count?) but I am finally sitting down at the computer again. I don't have much news to share but I do have a really great recipe. Sweet potatoes are one of my favorite things to eat, and I am so happy that I live in the state that since 1971 is the #1 producer of sweet potatoes in the US! Sweet potatoes are in the grocery store year round, and they are almost always good. Lately we have had fresh local sweet potatoes and they are sweeter and more tender than those that sit on the shelf for months. I eat them every week and mostly I just cut them up and roast them with olive oil, salt and pepper. But sometimes you need something a little more special. Weeks ago I made some Indian-spiced green beans and I made these to go with them. Combined with caramelized onions and raisins, they are sweet and rich. They were a good contrast to the spice-laden green beans. I think this would be a nice change to the marshmallow-y mess that is usually served at Thanksgiving. Sweet potatoes are full of good for you things....vitamin A, vitamin, C, manganese, fiber, complex carbohydrates,. You can read more here. Vitamin A is a fat soluble vitamin which means you need to eat some fat so that your body will absorb it. The olive oil serves that purpose in this recipe, also making them have a rich mouth feel and keeps you full and satisfied. Try them!
Last week I made some miso soup for lunch I added tons of extra vegetables so I had more a miso stew than a soup but it was delicious and so full of good nutrition. I don't have a recipe for you, but you can find a good basic recipe here, on the blog of my chef mentor, Rachel. You can use her technique and just add the extra vegetables like I did. If you are not familiar or fond of the taste of miso, the extra vegetables is a nice way to dilute that out until you get used to it.
Let's see...still lots of pretty things to see on my walks every day. There are a few trees I pass that are full of these little round balls. I have no idea what they are. They are getting more orange every day. Anyone know what they are?
I planted a small Fall garden! I have a compost pile that I have ignored for the last year and in doing so, it made a huge amount of really rich compost. I added it to my garden and then planted a few cauliflower, broccoli and collards. I may add a few more things, if I see something I like. It was a lot of work but it was nice to be outside working. I hope I actually get some vegetables since my summer squash bloomed like crazy but never made squash. You can see I still have parsley, oregano and a jalapeno pepper.
Lastly, just a few more pictures...
I'm heading to the beach next week for a little family vacation. Probably the last thing I'll get checked off my summer bucket list but it's a good one! I plan to read, walk on the beach, work on a jigsaw puzzle, and visit. A nice end to a good summer.....
Roasted Sweet Potatoes with Cinnamon and Raisins
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: side gluten-free vegan vegetarian raisins sweet potatoes
Ingredients (4 servings)
- 4 Tbsp olive oil
- 1 medium onion, peeled, halved, and thinly sliced into half moons
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 medium sweet potatoes, peeled and cut into chunks
- 1/4 cup raisins
- 1 tsp sugar
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
Put the oil in a large frying pan and heat over medium high heat until shimmering.
Add the onion, sprinkle with cinnamon and salt.
Saute for 3 or 4 minutes, until softened.
Add the sweet potatoes and stir to combine. Cook for another 6 or 7 minutes until the onions are browning and the sweet potatoes are starting to brown a bit.
Add 3/4 cup water, the raisins, ginger, cayenne, and sugar. Bring to a boil.
Turn the heat down to low, cover and cook, stirring occasionally, for about 10 minutes, until the potatoes are tender.
If there is any water remaining after the potatoes are done, turn the heat to high for a minute or so to quickly cook it off.