If you’re in a dinner rut you must try these stuffed sweet potatoes. So many flavors and textures. This recipe was in a recent issue of Cooking Light in a section that focused on the use of “tahini,” a rich sesame seed “butter” that can be used in everything from savory soups to desserts. I’ve found that Trader Joes has the best tahini for the price but you can find it at Harris Teeter and some other local grocery stores.
The most time consuming part of the recipe is baking the sweet potatoes but once their in the oven, you can forget about them for an hour. Pierce the potatoes with a knife or fork and rub with a little oil before baking at 400 degrees.
Once the potatoes are baked, remove from the oven and let them rest (and cool!) a little bit. Now it’s time to roast your chickpeas. Rinse and drain the beans before tossing with sesame oil, garlic powder, ground ginger, and salt. Roast for 30 minutes, stirring every 10 minutes.
While the chickpeas roasted, prep your sauces. The tahini sauce is made with tahini (make sure to stir it really well), spicy fresh ginger, garlic and rice vinegar. It is thinned out a bit with the addition of warm water. Whisk until creamy and smooth. The other “sauce” is simply Sriracha mixed with a little water.
To serve, halve the potatoes and score with a knife. Top with the tahini sauce and a sprinkle of salt. Add the roasted chickpeas and then top with a little more tahini and some of the spicy Sriracha mixture.
Incredibly delicious. Incredibly healthy. Incredible filling. This recipe is gluten-free, dairy-free and perfect for any night of the week.
Since we have a looooong weekend on the horizon, I thought you might need an appetizer for a party or get together. Whether there are 2 of you or 20 of you, this dip is a winner. The best part, there’s NO mayo involved so you can let it sit out longer without going bad. Another awesome part, you can make this up to two days in advance. #winning
I know, “no mayo in an artichoke and spinach dip?” It’s true. This healthier spin on the classic hot dip is fresh and bright and totally dippable. You can simply serve this dip with veggies and crackers like I did or you can add it to a platter of cheese, meats and other yummy bites.
To start, sauté the well drained artichokes (I used canned) in butter and then add in the garlic. Let this cool for 20 minutes. Next whirl the green onions and spinach in a food processor until finely chopped. Place in a bowl. Now add the artichokes, shredded parmesan, and pecans (!!!) to the food processor and whirl. Add that mixture to bowl with the spinach mixture along with EVOO, lemon zest and lemon juice. Season with salt and pepper and let marinate in the fridge for at least 2 hours before serving.
What are your plans for Memorial Day Weekend?
I think you should add “making this dip” to your plans.
Let me introduce you to my new favorite refrigerator staple: Chickpeas with Spiced Carrots, Dates and Pistachios.
This salad comes together in no more than 10 minutes and it’s the perfect lunch or light dinner. In fact, I cannot wait to eat leftovers for lunch today. Prep this salad on Sunday and you’ll be able to eat on it all week long.
This no-cook salad involves one bowl and a simple list of ingredients.
The “dressing” is a quick mix of EVOO, cumin, cinnamon (!!!) and a little salt. The powerhouse ingredients include canned chickpeas (if you use dried, more power to you), shredded carrots, chopped dates, cilantro and pistachios. I served the salad on a bed of lettuce last night and an extra sprinkle of flaky salt.
It’s sweet, it’s crunchy, it’s savory, it’s salty and it’s full of good-for you stuff.
While I won’t be celebrating Cinco de Mayo with a fiesta and a margarita due to a meeting, I highly suggest you whip up some tacos or guacamole tomorrow. Last week we enjoyed these tacos and even though they are meatless, they are full of flavor. Big Guy’s favorite component was the chipotle crema.
The taco filling is a mixture of charred corn, sautéed poblano and mushrooms and garlic. The mushrooms give the taco a little “meatiness” and the corn adds a fantastic texture. But the real flavor comes from the quick guacamole and the chipotle crema. To make the guac, simple mash an avocado with fresh chopped cilantro, diced red onion, lime juice and a good sprinkle of salt (the key to any good guac!). You could add jalapeño if you’re a fan of heat but I love the smokiness of chipotle so I didn’t want to mask that flavor.
Like I said, one of the best parts of these tacos is the crema – and it’s honestly only two ingredients: adobo sauce (from a can/jar of chipotle peppers) and Greek yogurt. That’s it!
To make the tacos, spread some guac on a corn tortilla, top with the mushrooms-corn mixture and then drizzle on some crema. Finally, top with a sprinkle of salty feta. Fold and devour.
So many flavors.
Guacamole makes anything a party.
So does a margarita.
I’m super-duper homesick. I guess that’s what an amazing weekend with family does to you. I hope you all had the same kind of amazingness this past Easter weekend. We spent Friday night with Big Guy’s parents where we were in charge of dinner. It was wonderful to spend time with them and catch up. Saturday we were up early and went on a walk before heading to OIB to see my family. Everyone was in town and we had a blast. All the Bell siblings grabbed drinks together and then it was time for Easter dinner. Big Guy and I decided to make a berry-glazed ham, a golden beet salad and wasabi-ginger deviled eggs. I didn’t think that the wasabi-ginger deviled eggs would disappear so fast!
You either love deviled eggs or you hate ’em. I have always loved them and Big Guy just started liking them a couple of years ago. To make these Asian-Inspired eggs, boil a dozen eggs and let them cool slightly. Once cooled, peel and divide in half. With the yolks, combine may0 (only Duke’s), chopped cilantro, ginger, wasabi paste, and lime juice. Place in a ziplock bag and cut off the end so that it’s easy to pipe into the egg halves. Top with some sesame seeds and you’re ready to serve to your guests.
I prepped everything in advance and simply piped the mixture into the eggs right before we ate. A great make-ahead appetizer and/or side dish.
These will definitely happen again next Easter – but this time I’ll make three dozen.
I actually ended up making them again last night because Big Guy and I had to split one on Saturday and he wanted more.
Deviled eggs: love ’em or hate ’em?
We tend to eat very light on Monday evenings. After an indulgent weekend of wine, pasta, cheese, guacamole and palomas (more on those later), I was more than happy to fill my belly with veggies last night.
I had some artichokes leftover from Friday night’s dinner that I didn’t want to go to waste and I had a fridge full of farm fresh eggs. After a quick search, I decided on a spinach, feta and artichoke bake. Don’t mind that it’s a “breakfast” casserole – it was the perfect meatless Monday entree.
Once the spinach is defrosted, the rest of the bake some together rather quickly and painlessly. I adored the feta + dill combo. On the side, sliced avocado that was simply seasoned with salt and dill.
The best part – leftovers that will be perfect for breakfast or lunch.
There are more recipes on my radar than I’ll ever be able to actually make and try. It’s actually quite sad. And stressful. Our most difficult decisions these days involve “what are we going to make?”
But sometimes there is a recipe that I can’t get off my mind – and sometimes it’s not really even a recipe.
When I posted cinnamon roll toast on Friday Favorites last month, I knew it had to happen.
It’s so, so simple and would be perfect for breakfast or a snack. But I can’t lie – I had it for dinner. With some scrambled eggs to round out the plate.
Here’s the 2-minute recipe:
– Toast up a couple slices of bread. (I went with a gluten-free bread I had stashed in the freezer.)
– Slather on a little coconut butter. (this mimics the icing on a cinnamon roll)
– Sprinkle with cinnamon.
– Dot with a few raisins.
Ta-da! Cinnamon Roll Toast.
And it seriously tasted like a cinnamon roll.