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Sausage, Sweetpotato, Sweet Onion, and Apple Roast

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Sausage, Sweetpotato, Sweet Onion, and Apple Roast

A delightful combination of sweet and savory, with a tiny touch of smoky heat. Perhaps best of all, it all cooks up on a single sheet pan, making cleanup almost as simple and satisfying as dinner itself.

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Sausage, Sweetpotato, Sweet Onion, and Apple Roast

Serves 4

Ingredients:
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 3/4-inch dice
1 large apple, cored and cut into 3/4-inch dice
1 teaspoon smoked paprika
1 teaspoon salt, or more to taste
1 teaspoon dark brown sugar
1/4 teaspoon ground cayenne pepper, or more to taste
2 tablespoons olive or coconut oil
6 pre-cooked chicken sausages (one and one-half 12-ounce packages), cut diagonally into 1/2-inch slices
2 red or green bell peppers, or a combination, cut into 3/4-inch dice
1/2 large or 1 medium Vidalia or other sweet onion, halved (if using a whole onion) and cut into 1/4-inch slices
3 cloves garlic, sliced

Instructions:

  1. Preheat the oven to 425°F.

  2. In a large bowl, combine the sweetpotatoes, apple, paprika, salt, sugar, and cayenne. Add the oil, tossing to coat evenly. Transfer the mixture to a large rimmed baking sheet and bake for 15 minutes, tossing halfway through.

  3. In the same large bowl, combine the sausages, bell peppers, onion, and garlic. Add the mixture to the baking sheet and cook until the vegetables are tender and lightly browned, about 20 minutes, tossing halfway through. Add more salt and cayenne to taste and serve.

Adapted from a recipe courtesy of Seven Ate Nine

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Turkey, Sweetpotato, and Fig Curry

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Turkey, Sweetpotato, and Fig Curry

Here’s a great way to use up leftover Thanksgiving turkey, but don’t let that keep you from enjoying this curry any time of year with turkey, chicken, pork, or beef, or make it vegetarian additional vegetables. In any incarnation, it's quick, comforting, flavorful, and—thanks to California figs and California sweetpotatoes—a little bit sweet.

Turkey, Sweetpotato, and Fig Curry - any usage must include -photo by Annelies Zijderveld- - for web use.JPG

Turkey, Sweetpotato, and Fig Curry

Serves 4 to 6

Ingredients:
1 tablespoon coconut oil or other high-heat cooking oil
1 1/2 cups chopped yellow onion
1 cup chopped green bell pepper
2 tablespoons curry powder
3/4 teaspoon salt
4 cups cooked shredded turkey
1 pound orange- or yellow-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 1/2 cups halved Blue Ribbon Orchard Choice or Sun-Maid California Figs, (about 5 ounces)
One 14-ounce can full-fat coconut milk
1 cup water
Cooked rice, for serving
Chopped scallions, for garnish

Instructions:

  1. In a medium saucepan, boil or steam the sweetpotatoes until fork tender, about 20 minutes. Drain and set aside.

  2. In a large skillet over medium-high heat, warm the oil. Add the onion and pepper and cook, stirring often, until tender, about 7 minutes. Add the curry powder and salt and cook, stirring, until fragrant, about 1 minute. Add the turkey, figs, coconut milk, and water, scraping up any browned bits in the skillet. Stir in the sweetpotatoes. Bring to a boil, reduce to a simmer, and cook until the ingredients are heated through, about 5 minutes.

  3. Serve the curry over rice, garnished with scallions

Recipe and photo by Annelies Zijderveld

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Sweetpotato, Sausage, and Apple Lettuce Wraps

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Sweetpotato, Sausage, and Apple Lettuce Wraps

Serving: 4
Ingredients
8 oz. sausage, casings removed
2 onions, sliced
1 green bell pepper, sliced
2 California sweetpotatoes, cubed
1 apple, cubed
2 cloves garlic, minced
½ teaspoon salt
1 teaspoon no-salt added Italian seasoning
1 cup water or chicken broth
1 tablespoon lemon juice or apple cider vinegar
Lettuce leaves for serving

Instructions
1.    Heat Dutch oven or large skillet over medium high heat. Add the sausage to the hot Dutch oven and crumbled sausage with a spatula or wooden spoon.
2.    Add in onions, bell papers, and sweetpotatoes. Sauté for 10 minutes until veggies are softened and sausage is cooked.
3.    Add the apple, garlic, salt, and Italian seasoning. Stir well and add in water & lemon juice or vinegar. Bring to a boil, reduce heat to medium-low, and simmer for 10-15 minutes until sweetpotatoes are softened and almost all of the water has absorbed.
4.    Remove from heat and serve mixture in lettuce leaves.

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Beat the heat this summer with Meme Inge’s  Sweetpotato Sausage and Apple Lettuce Wraps. These crisp and refreshing lettuce wraps are a great entree to serve at your next summer party or any time you’re in the market for a fresh, healthy wrap. Not only are they chock full of goodness, but they are darn right delicious!

 

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California Sweetpotatoes Stuffed with Ground Beef and Kale

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California Sweetpotatoes Stuffed with Ground Beef and Kale

1/2 pound ground beef

2 sweet potatoes, baked 

1 cup kale, chopped

1/2 bell pepper, chopped

1/2 small onion, chopped

2 T coconut oil

1/2 T ground cumin

1/2 T smoked paprika

1/2 tsp ground coriander

1/2 T dried oregano

Squeeze of fresh lime juice

Himalayan salt & pepper, to taste

1 ripe avocado

Directions:

  • Preheat oven to 450 degrees. Pierce the sweet potatoes several times with the tines of a fork. Place the sweetpotatoes on a baking sheet. Bake until tender, about 45 minutes.

  • While sweetpotatoes are baking, in a large skillet brown the ground beef. Add the bell peppers, onions, and coconut oil and saute until the onions and peppers are tender. Add all of the spices and mix well. Add the kale and sauté until the kale is wilted and tender (about 3 minutes).

  • To assemble, slice the sweet potatoes open lengthwise and mash the insides. Scoop the beef/kale mixture into the middle of each sweet potato. Squeeze fresh lime juice over beef/kale mixture. Serve with slices of avocado.

Recipe courtesy of Zest & Zeal

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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