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peas

Spicy Sweetpotatoes and Peas

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Spicy Sweetpotatoes and Peas

Enjoy this sweet and only mildly spicy side dish, from Wish Upon A Dish, with grilled foods in the summer, braised meats in the fall and winter, and Easter ham or roast chicken in the spring. If by some miracle you have leftovers, toss ‘em in a salad.

Spicy Sweetpotatoes and Peas

Spicy Sweetpotatoes and Peas

Serves 4 to 6

Ingredients:
1 tablespoon honey
1 chipotle pepper (from a can of chipotle peppers in adobo sauce), minced
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
3 tablespoons cider vinegar, divided
2 tablespoons cooking oil
1 1/4 pounds orange-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 4 cups)
1 onion, chopped
1/4 cup water
1 tablespoon unsalted butter
1/4 teaspoon salt
3/4 cup fresh or frozen peas

Instructions:

  1. In a small bowl, combine the honey, chipotle, cardamom, cinnamon, and 2 tablespoons of the vinegar. Set aside.

  2. In a large skillet over medium-low heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Increase the heat to medium-high and cook, stirring frequently to prevent sticking, for 5 minutes.

  3. Add the onion, peas (if using fresh), water, butter, salt, and remaining 1 tablespoon of vinegar and cook, stirring frequently, until the onion begins to brown, about 5 minutes.

  4. Add the honey mixture and peas (if using frozen) and cook, stirring constantly, until the vegetables are tender and heated through. Serve hot.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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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 

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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