Search Results for: sweet potato fries

Latin Style Pink Garlic Sauce with Sweet Potato Fries


Tidbits:

The real “recipe” hear is the sauce. I’m not sure what the official name is, and I’m also not sure if I’m making it the official way, but it’s as close as I can get. This sauce is kind of like the “pink sauce” you get at a lot of Latin restaurants. I’ve always been served fried yuca with it. It’s amazing. Also a note about my sweet potato fries, they are far from perfect, and since I bake them and cut them in big pieces they just don’t come out overly crispy, but like I said, it’s the sauce that I really care about.

Ingredients:

Sweet Potato Fries

3 medium sweet potatoes

Extra virgin olive oil

Salt (or garlic salt)

Latin Style Pink Sauce

2 Tbsp Mayonnaise

1.5 tsp Catsup

2 cloves garlic (minced/pressed)

1/8 tsp garlic salt or garlic powder (if you use powder, add a pinch of salt)

1/8 tsp lemon juice

Directions:

  1. Preheat oven to 425 degrees
  2. Wash and thoroughly dry the sweet potatoes
  3. Cut them into the size “fries” you want
  4. Put them in a large bowl and toss to coat with olive oil.
  5. Add the salt and toss again
  6. Spread evenly on a large baking pan and bake fore 30-35 minutes, tossing half way through (for a little extra crispiness, broil for just a minute but watch closely)
  7. While the potatoes are baking, mix the ingredients of the sauce in small container and whisk with a fork until thoroughly combined

Food Amelia likes


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Pasta

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Falafel, hummus, baba ganoush, cherry tomatoes, cucumbers, tzatiki, pita

Falafel recipe link in another post

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Food for the week 10/21/17


Indian soup

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lentil burgers and sweet potato fries

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Curry butternut squash soup and apple gouda salad

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https://www.twopeasandtheirpod.com/apple-gouda-and-farro-salad/

 

black bean soup and plantain sandwiches

Food for the week 03/12/17


Roasted veggie stuffed shells, broccoli, and apple Gouda salad

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Stuffed black bean sweet potatoes, plantains, cucumber avocado salad

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Lentil burgers and sweet potato fries

http://cookieandkate.com/2014/lentil-chickpea-veggie-burgers-with-avocado-green-harissa/

Food For The Week 06/15/15


1. The Chew Angel Hair Zucchini and Mint (sub yellow squash), Roasted brussel sprouts or roasted broccoli, greek salad

http://abc.go.com/shows/the-chew/recipes/angel-hair-zucchini-mint-michael-symon

http://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe.html

 

2. The Chew Zucchini and Mint Salad, The Chew Baba Ganoush, Shorbat Adas (Lentil Soup)

http://abc.go.com/shows/the-chew/recipes/arancini-tomato-zucchini-salad-michael-symon

http://abc.go.com/shows/the-chew/recipes/baba-ganoush-with-yogurt-chicken-skewers-michael-symon

http://www.food.com/recipe/shorbat-adas-middle-eastern-lentil-soup-287666

 

3. Udon noodles and vegetables, Sweet potato avocado salad

https://adeliciousdistraction.wordpress.com/?s=udon

http://picketfencepaleo.com/avocado-sweet-potato-salad/

 

4. Lentil Burgers and sweet potato fries

http://cookieandkate.com/2014/lentil-chickpea-veggie-burgers-with-avocado-green-harissa/

Food For the Week 05/25/15


1. Eggplant chickpea curry, Rosemary white bean dip, Moroccan cauliflower

https://adeliciousdistraction.wordpress.com/2015/05/17/rosemary-white-bean-dip/

http://snailsview.com/2011/03/15/moroccan-roasted-cauliflower/

 

2. Lentil Burgers and sweet potato fries

http://cookieandkate.com/2014/lentil-chickpea-veggie-burgers-with-avocado-green-harissa/

 

3. Pea pesto ravioli and crispy broccoli

http://abc.go.com/shows/the-chew/recipes/pea-mascarpone-ravioli-with-sauteed-peas-and-pea-pesto-mario-batali

http://smittenkitchen.com/blog/2015/04/crispy-broccoli-with-lemon-and-garlic/#more-15342

 

4. Smitten Kitchen’s Cauliflower Poblano Quesadilla and Lazy Taco Slaw

http://smittenkitchen.com/blog/2015/02/charred-cauliflower-quesadillas/

5. Smitten Kitchen’s Veggie Miso Bowl

http://smittenkitchen.com/blog/2013/10/miso-sweet-potato-and-broccoli-bowl/

Food for the week 05/11/15


1. Clinton Kelly’s Better-for-you fettuccine alfredo and Smitten Kitchen’s Crispy Broccoli with Lemon and Garlic

http://clintonkelly.com/food-drink/better-for-you-fettuccini-alfredo

http://smittenkitchen.com/blog/2015/04/crispy-broccoli-with-lemon-and-garlic/#more-15342

 

2. Plantain, cream cheese, pickle sandwich on cuban bread and black bean soup.

https://adeliciousdistraction.wordpress.com/2015/05/10/vegetarian-black-bean-soup/

 

3. Burritos and Smitten Kitchen’s avocado cucumber salad

http://smittenkitchen.com/blog/2015/04/obsessively-good-avocado-cucumber-salad/

 

4. Lentil Burgers and sweet potato fries

http://cookieandkate.com/2014/lentil-chickpea-veggie-burgers-with-avocado-green-harissa/

https://adeliciousdistraction.wordpress.com/?s=sweet+potato+fries

Pesto and Grilled Veggie Sandwich


Tidbits:

I’m not typically one who enjoys sandwiches for dinner, but this is an exception for me. It looks complicated but was really easy (took about 25 minutes for the whole thing) I got the main idea of this recipe from here. On the side I had some baked sweet potato fries  with pink dipping sauce found here.

Note: For the pesto, you can use store-bought. This pesto recipe was also used here and here.

Ingredients:

Pesto

1/2 cup part skim ricotta (non-fat won’t be very flavorful)

1-2 oz of fresh basil leaves (start with 1, add more if you prefer)

4 cloves of garlic

2 tbsp parmesan cheese

1/2 tsp salt

Fresh ground pepper

Sandwich (yields 3)

3 small  square Ciabatta rolls (approximately 3×3  inches). Other “sturdy” breads might work also, but I haven’t tried them.

2 Tbsp Olive Oil

Dried basil (optional)

1 large or 2 medium zucchinis (or zucchini and squash), sliced (I cut it in half through the diameter so that I have 2 cylinders, and then cut into 1/4 inch slices)

1/2 onion, sliced into 1/2 inch rings

2 plum tomatoes (I prefer these because they are less watery)

1/2 cup freshly grated parmesan cheese (not from the shaker)(could probably substitute shredded mozzarella if that’s what you have, but I like the saltiness of the parmesan)

Salt and pepper

Directions:

  1. Assemble the pesto ingredients in food processor and blend until smooth. Adjust seasoning if needed
  2. Add oil to heated grill pan.
  3. Add zucchini to the grill pan and season with salt, pepper, and a dash of dried basil (you can leave out the basil or replace it with something like oregano or Italian seasoning). After about 1:30-2:00 minutes, flip over (there should be light char marks). Season as before, and cook for about 1:00 – 1:30 minutes or until the zucchini is soft, but not mushy. Set zucchini aside.
  4. Repeat grilling process for onions (they will take a little less time).
  5. While preparing the bottom half of the sandwich, place top half of the buns open side down on the grill pan (heat turned off), just to warm them.
  6. Spread 1 tbsp of pesto on the bottom bun.
  7. Take the bottom bun and layer the zucchini (4-5 slices), tomato (3-4 slices), and onion on each bun.
  8. Top with parmesan cheese. Don’t add the top of the bun yet.
  9. Place the sandwich without the top bun under broiler for 3-4  minutes (keep an eye on it because your food can go from yum! to yikes! In a matter of seconds. Meanwhile, spread 1 tbsp pesto on the top bun.
  10. Remove from oven and place the top of the bun on the sandwich. If I have extra basil left over, I place a whole leaf on top of the sandwich also.

Note: This method your sandwich will be warm. If you prefer it hot, then before broiling, heat the sandwich at 375 for approximately 5 minutes.