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garlic

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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Kale and Sweetpotato Lentil Salad

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Kale and Sweetpotato Lentil Salad

KaleSweetpotatoLentilSalad.jpg

Serves: 20 side servings

Ingredients: 

For Salad

2 pounds of California sweetpotatoes, cut into small cubes
5 teaspoons olive oil, divided
1 clove garlic, minced
1 medium yellow onion, finely chopped
2 teaspoons minced fresh ginger
½ teaspoon ground cumin
1 teaspoon turmeric
1 bunch red kale, stems removed, leaves sliced into wide ribbons
1 cup lentils
1 cup low-sodium vegetable broth
¼ teaspoon Kosher salt
Freshly ground pepper

For Dressing

2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
2 teaspoons grainy Dijon mustard
3 tablespoons olive oil

Instructions
1.    Preheat oven to 400 degrees F. Toss cubed sweetpotatoes with 1 tablespoon olive oil and spread on a foil-lined baking sheet. Roast sweetpotates for 20-25 minutes, until tender, shaking pan one or two times during cooking.
2.    Heat 2 teaspoons olive oil in a medium pot over medium-high heat. Add the garlic and onions and sauté for 3 minutes. Add the minced ginger and sauté 1 minute more. Stir in the cumin and turmeric for 30 seconds. 
3.    Add kale and ½ cup water and cook, stirring frequently, until the kale is cooked down. Remove the kale and onion mixture from heat and transfer to a large mixing bowl.
4.    Place lentils, 1 cup broth, and 1 cup water in the pot, bring to a boil, lower heat and simmer covered for 20-25 minutes until water is absorbed and lentils are cooked, but not mushy.
5.    In a small bowl, whisk together all the dressing ingredients.
6.    Combine lentils and roasted sweetpotatoes with kale mixture. Toss with dressing and season with salt and pepper. Serve warm or at room temperature. 

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Like Superman and Wonder Woman, sweetpotatoes and kale are one dynamic duo. Jessica Levinson, from Nutritioulicious created this Kale & Sweetpotato Lentil Salad partnering two super foods both rich in essential nutrients. It’s a perfect healthy salad whether you’re trying to leap tall buildings in a single bound or just enjoying the summer sun. 

 

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Sweetpotato and Pea Risotto with Garlic Breadcrumbs

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Sweetpotato and Pea Risotto with Garlic Breadcrumbs

6-8 cups chicken broth (vegetable broth if you are vegan!)

4 T. vegan buttery spread, divided into 3 T. and 1 T.

1 medium sweet onion, chopped

1 garlic clove, minced

1 1/2 c. California Sweetpotatoes, peeled and diced into small pieces

1 cup arborio rice

1/2 cup dry white wine

3/4 cup frozen green peas

1 t. sea salt

1/4 t. pepper

1/2 t. garlic salt

For the garlic breadcrumbs:

2 slices gluten free bread, dried out and crumbled

1/2 T. olive oil

1 T. vegan buttery spread

1/2 t. garlic salt

Method:

Pour broth into medium sized saucepan and warm over low heat. Melt 3 T. of buttery spread in a large pot. Add onion, garlic and sweetpotatoes.  Cook over medium heat until onion is soft and translucent.

Add rice to the pot with the vegetables. Cook for 1 to 2 minutes, then add the wine. Stir constantly until the wine has been absorbed by the rice.  Add about one cup of broth, so that the rice is almost covered. Cook over medium heat, letting the rice absorb the broth. Continue cooking and stirring rice, adding a little more broth at a time,  stirring until it is absorbed. Do not add more broth until the rice absorbs the liquid in the pot. Keep stirring. (You will need some muscles, all that stirring is tiring! Lucky for me, Darryl was happy to help stir). Keep up this process until the rice is soft and has soaked up all the broth. The risotto should look very thick and creamy.

In the last few minutes of cooking, add the peas, the tablespoon of buttery spread, and the seasonings. The risotto should be nice and creamy, and the peas should stay fresh and green looking. Make sure the sweetpotatoes are tender, too!

To make garlic breadcrumbs:
Heat the olive oil and buttery spread in a frying pan over medium heat. Add the breadcrumbs and garlic salt and heat, letting the breadcrumbs get crisp and golden brown. Don’t walk away! They will burn if you don’t keep an eye on them. They crisp up quickly, after about five minutes.

Spoon your risotto into bowls and top with the garlicky breadcrumbs! Enjoy!

Recipe courtesy of The Pretty Bee 

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