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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

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Sweetpotato Breakfast Pizza

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Sweetpotato Breakfast Pizza

Who’s for more occasions to eat pizza? We are! This egg-topped version—brimming with sweetpotatoes, parmesan, prosciutto, and basil—is perfect for breakfast, brunch, lunch, and even dinner.

Sweetpotato Breakfast Pizza

Sweetpotato Breakfast Pizza

Serves 3 or 4

Ingredients:

6 ounces orange-fleshed sweetpotatoes, cut crosswise into 1/4-inch slices
1 tablespoon olive oil
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon pepper, plus more for sprinkling
2 ounces thinly sliced prosciutto
Flour, for sprinkling
One 12- to 14-ounce raw pizza dough
3 ounces shaved Parmesan cheese (about 1 cup), divided
4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2-inch thick)
4 large eggs
2 tablespoons chopped fresh basil

Instructions:

  1. Arrange a rack in the bottom third of the oven and another in the top third. Place a pizza stone or rimless baking sheet on the bottom rack and preheat to 400°F.

  2. In a medium bowl, combine the sweetpotatoes, oil, salt, and pepper. Transfer to a rimmed baking sheet, spreading the sweetpotatoes out to a single layer, and roast on the top rack until tender, 7 to 9 minutes. Set aside to cool slightly and increase the oven to 500°F.

  3. Generously sprinkle a pizza paddle or second rimless baking sheet with flour. On a lightly floured surface, roll or stretch the dough out to a 14- to 16-inch round. Transfer to the prepared paddle or baking sheet and top with about 3/4 of the cheese, the prosciutto, sweetpotatoes, and remaining cheese. Arrange the onion rings on top. Transfer the pizza to the oven and bake until lightly browned but not crisp, about 7 minutes.

  4. Remove the pizza from the oven and gently crack 1 egg into each onion ring. Carefully return the pizza to the oven and continue baking until the eggs are softly set and the crust is golden, about 5 minutes. Sprinkle the pizza with the basil and more salt and pepper and serve.

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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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California Sweetpotato Hash {Greek Style} with Feta and Eggs

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California Sweetpotato Hash {Greek Style} with Feta and Eggs

Greek seasoning, feta cheese, and fresh oregano give it a Mediterranean spin. Eggs cooked right on top make it an easy, one-skillet meal. The net-net? A great recipe for breakfast, brunch, lunch, or dinner—festive enough for weekends yet fast enough for weeknights.

California Sweetpotato Hash {Greek Style} with Feta and Eggs

GRAND PRIZE WINNER - California Sweetpotatoes: One Word, Endless Possibilities recipe contest

California Sweetpotato Hash {Greek Style} with Feta and Eggs

Serves 4

Ingredients:

2 tablespoons olive oil
4 cups shredded orange- or yellow-fleshed sweetpotatoes, or a combination (12 to 14 ounces)
1 medium onion, finely chopped
4 cups chopped baby spinach (about 3 1/2 ounces)
1 tablespoon Greek seasoning blend (see note below)
1/4 teaspoon salt, or more to taste
Pepper to taste
4 large eggs
4 ounces feta cheese, crumbled
Chopped fresh oregano or oregano sprigs, for garnish (optional)

Instructions:

  1. In a large skillet over medium heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Stir in the spinach and cook, stirring, until the sweetpotatoes and onion are tender and the spinach is wilted, 1 to 2 minutes. Stir in the seasoning blend and salt. Add more salt and pepper to taste.

  2. Spread the mixture into an even layer, then use the back of a spoon to make 4 shallow divots on top. Crack an egg into each divot and cook for 2 minutes. Cover and continue to cook until done to your liking, 1 to 3 minutes.

  3. Remove the skillet from the heat, top with the cheese and oregano, if using, and serve.

Note: You can use a combination of dried mint, dried oregano, and garlic powder instead of the Greek seasoning.

Recipe courtesy of E.A. Stewart

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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

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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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