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scallions

Chicken and Sweetpotato Stew with Scallion Salsa Verde

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Chicken and Sweetpotato Stew with Scallion Salsa Verde

This stew is a little Latin, a little East Indian, and all yum. The vernal sauce that’s spooned on top—a combo of COOC-certified California extra virgin olive oil, lime juice, scallions, and herbs—provides just the right amount of brightness to complement the hearty stew.

Chicken and Sweetpotato Stew with Scallion Salsa Verde - for web site.jpg

Chicken and Sweetpotato Stew with Scallion Salsa Verde

Serves 4 to 6

Ingredients:
2 cups chicken broth, or more as desired
1/2 cup uncooked green lentils
6 tablespoons olive oil, ideally COOC-certified California extra virgin olive oil, divided
1 onion, cut into 1/2-inch dice
1/2 red bell pepper, cut into 1/2-inch dice
1 1/4 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1-inch dice
2 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1 1/4 pounds boneless skinless chicken breasts, thighs, or a combination, cut into 1-inch dice
One 14.5- to 15-ounce can garbanzo beans, drained
1 or 2 limes
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 serrano chile, stemmed, seeded, and minced
About 1/2 cup plain yogurt or sour cream, for serving

Instructions:

  1. In a small saucepan over medium-high heat, combine the broth and lentils and bring to a boil. Reduce to a simmer, cover, and cook for 8 minutes. Remove from the heat and set aside (the lentils won’t be fully cooked).

  2. While the lentils are cooking, in a large saucepan or small stockpot over medium-high heat, warm 2 tablespoons of the oil. Add the onion and bell pepper and cook, stirring occasionally, for 2 minutes. Add the sweetpotatoes, chili powder, coriander, cumin, salt, and black pepper and cook, stirring occasionally, for 2 minutes. Add the chicken and cook, stirring occasionally, until the chicken and sweetpotatoes are lightly browned, about 5 minutes.

  3. Add the garbanzos and the broth and lentil mixture, scraping up any browned bits in the saucepan. Bring to a boil over high heat, reduce to a simmer, and cover. Cook, stirring occasionally, until the sweetpotatoes and lentils are tender and the chicken is cooked through, about 12 minutes. (If the mixture seems too thick, add more broth as desired.)

  4. Meanwhile, finely zest one of the limes. Squeeze the zested lime and the additional lime if necessary to yield 2 tablespoons of juice. In a small bowl, combine the zest, juice, scallions, cilantro, parsley, chile, and remaining 1/4 cup of oil. Add salt to taste and set aside.

  5. Taste the stew and add more salt and/or pepper to taste. Serve garnished with the yogurt and salsa verde, with any remaining salsa verde on the side.

Recipe developed in partnership with the California Olive Oil Council

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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 and Spicy Hummus Noodle Bowl

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Sweetpotato and Spicy Hummus Noodle Bowl

Spiralized sweetpotatoes are a great, gluten-free way to enjoy “pasta.” Here, they’re topped with a satisfyingly savory hummus sauce, tons of crunchy veggies, and spicy sesame oil. Yum.

If you don’t have a spiralizer, just finely dice the sweetpotatoes and then boil or steam them until barely tender.

Sweetpotato and Spicy Hummus Noodle Bowl made with California Sweetpotatoes

Sweetpotato and Spicy Hummus Noodle Bowl

Serves 6

Ingredients:

2 tablespoons cooking oil
One 14- to 16-ounce package extra firm tofu or 8 ounces chicken, cut into 3/4-inch dice
1 1/4 cups hummus, divided
1/4 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon hot chili sesame oil, plus more for serving
2 1/2 pounds orange- or yellow-fleshed sweetpotatoes, cut into spaghetti-sized noodles with a spiralizer
1 1/2 Persian- or Asian-style cucumbers, thinly sliced, or 3/4 regular cucumber, peeled and thinly sliced
6 to 8 radishes, thinly sliced
8 to 10 scallions, thinly sliced
18 to 24 small sprigs cilantro
2 tablespoons sesame seeds, toasted

Instructions:

  1. In a large skillet over medium heat, warm the cooking oil. Add the tofu or chicken and cook, stirring occasionally, until the tofu is well browned, 6 to 8 minutes, or the chicken is cooked through, 4 to 5 minutes. Remove from the heat and set aside.

  2. While the tofu or chicken is cooking, in a small bowl, combine 3/4 cup of the hummus with the broth, soy sauce, and sesame oil. Set aside.

  3. In a large pot of boiling, well-salted water, cook the sweetpotato noodles until al dente, 2 to 3 minutes. Drain, transfer to serving bowls, and drizzle with the hummus mixture.

  4. Top with the tofu or chicken, cucumber, radishes, scallions, cilantro, and remaining 1/2 cup of hummus. Sprinkle with the sesame seeds and serve, with more sesame oil alongside.

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Chipotle Sweetpotato Enchiladas

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Chipotle Sweetpotato Enchiladas

Sweetpotatoes go great with Mexican flavors in general, and chiles in particular—and this recipe proves it. Use canned enchilada sauce or make your own. Either way, ole!

Chipotle Sweetpotato Enchiladas made with California Sweetpotatoes

Chipotle Sweetpotato Enchiladas

Serves 4 to 6

Ingredients:

1 1/4 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1/2-inch dice (about 4 cups)
1 green bell pepper or mild green chile pepper, such as poblano or pasilla, cut into 1/2-inch dice
2 chipotle peppers (from a can of chipotle peppers in adobo sauce), minced
1 tablespoon cooking oil, plus more for the baking pan
3/4 teaspoon salt
2 1/2 cups prepared red enchilada sauce
Twelve 6-inch flour or corn tortillas
One 15-ounce can black beans, drained
6 ounces queso fresco, feta, or chèvre (spreadable goat cheese), crumbled (about 1 1/3 cups)
3 scallions, sliced
2 tablespoons chopped fresh cilantro

Instructions:

  1. Preheat the oven to 375°F.

  2. In a large bowl, toss the sweetpotatoes, green pepper, chipotle pepper, oil, and salt. Transfer to a large rimmed baking sheet and bake until lightly browned and tender, about 20 minutes. (Leave the oven on.)

  3. Coat a 9x13-inch casserole dish or baking pan with oil and set aside.

  4. Working one tortilla at a time, spread 1 tablespoon of the enchilada sauce on a tortilla. (If using corn tortillas, warm each briefly in a skillet first, to make it soft and pliable.) Arrange 1/3 cup of the sweetpotato mixture down the center of the tortilla, then top with 1 1/2 tablespoons of the beans, and 1 tablespoon of the cheese. Roll up the tortilla and place it seam side down in the prepared casserole dish or baking pan. Repeat with the remaining tortillas, using all but about 1 1/2 cups of the sauce and 1/2 cup of the cheese. Pour the remaining enchilada sauce over the enchiladas and bake until heated through, about 25 minutes.

  5. Sprinkle the enchiladas with the remaining cheese, the scallions, and the cilantro and serve.

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Gaby's Sweetpotato Nachos

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Gaby's Sweetpotato Nachos

Our friend Gaby has created yet another irresistible California Sweetpotato recipe. Perfect for Halloween parties and fall gatherings, these nachos pack a ton of great nutrients, flavor and color, without all that scary stuff. Leave the scaring to the ghouls. 

Sweetpotato Nachos

INGREDIENTS

2 pounds (3 to 4 medium) California sweetpotatoes
2 tablespoons olive oil
1 teaspoon chili powder
Coarse salt and ground pepper
2 cups shredded cheddar and pepper jack cheese
1 cup black beans
2 corn on the cob, sliced
Scallions
Cilantro
1 cup guacamole
pico de gallo
sour cream

INSTRUCTIONS

  • Preheat the oven to 425 degrees.

  • Cut each California sweetpotato lengthwise into 8 wedges; halve long wedges crosswise.

  • On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt if needed.

  • Lay the wedges on a baking sheet and pile them high with cheese, beans and corn. Transfer the baking dish back into the oven and bake for a few minutes until the cheese is melted.

  • Remove the baking sheet from the oven and top the sweetpotatoes with the, scallions, cilantro, guacamole, salsa and sour cream.

  • Serve immediately.

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Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

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Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

Here’s a simple, healthy, and hearty way to enjoy sweetpotatoes—stuffed with cumin-laced quinoa, black beans, steamed kale, and cheese, then topped with scallions and cilantro. It’s perfect for both a weeknight dinner and for game day with the gang. 

Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta - for web use.JPG

Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

Serves 3 to 6

Ingredients:
3 medium orange- or yellow-fleshed California sweetpotatoes (about 12 ounces each), halved lengthwise
1/4 cup quinoa
1 tablespoon ground cumin
Salt
3 cups shredded kale or baby kale leaves
Pepper
1 cup drained black beans
4 ounces feta cheese, crumbled (about 1 cup)
2 scallions, sliced
2 tablespoons chopped fresh cilantro

Instructions:

  1. Preheat the oven to 375°F.

  2. Arrange the sweetpotatoes cut side down on a foil-lined baking sheet and bake until tender, 30 to 40 minutes. Turn the sweetpotatoes cut side up and set aside until cool enough to handle (leave the oven on).

  3. While the sweetpotatoes are baking, cook the quinoa according to package directions, adding the cumin to the saucepan along with the quinoa. Remove from the heat, add salt to taste, and set aside covered to keep warm.

  4. Also while the sweetpotatoes are baking, in a steamer, double boiler, or microwave oven, steam the kale until tender. Remove from the heat and set aside uncovered to prevent overcooking.

  5. Scoop out the sweetpotatoes, leaving about 1/2-inch of flesh inside each skin (save the scooped flesh for another use). Arrange the skins cut side up on the baking sheet and sprinkle with salt and pepper. Top with the quinoa, beans, kale, and cheese and bake until the sweetpotatoes are heated through and the cheese is browned, about 10 minutes.

  6. Sprinkle with the scallions and cilantro and serve.

Recipe courtesy of The Fresh Beet

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