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Color-Coordinated Sweet Potato
Why don’t we eat more sweet potatoes? They’re yummy, with a natural sweetness and great color. Treat them exactly as you would normal potatoes, though they cook a little quicker and they have a better GI rating. With these baked potatoes, all you need is a salad.
Note: Feel free to substitute shrimp, canned crab, or canned salmon for the tuna for a change, and the mixture also works well with shredded, cooked turkey or chicken.
- Four 6 ½-ounce sweet potatoes
- 1/2 red onion, sliced
- 2 scallions, sliced thinly
- 1 tablespoon roughly chopped cilantro
- 1/4 teaspoon ground cumin
- 1/2 teaspoon Tabasco
- 2 tablespoons fat-free Greek yogurt
- 1 tablespoon sweet chile sauce
- Juice of 1 lime
- 1/2 red bell pepper, seeded and diced finely
- 1/2 cup canned corn kernels, drained
- 1/3 cup frozen green peas, thawed
- One 3-ounce can chunk light tuna in water, drained
- Salt and pepper, to taste
Calories Per Serving242
Folate equivalent (total)43µg11%
Color-Coordinated Sweet Potato Recipe - Recipes
To know me, is to know that I get weirdly obsessed with things. Currently I am obsessed with two things, first is my new spiralizer (yes you will see lots of recipes made with it very soon) and secondly, any and all meals that can be served in bowls! As you can imagine the cross-over on these two obsessions is quite high so one is perpetuating the other right now.
Today we are just talking about my love of any and all meals served in a bowl. I am not talking about your traditional soup or salads, though I still love both of those, I am talking more about creative, complete and hearty meals with everything you might possibly need or want, all served in one big bowl.
To me, there is something just so comforting and so appealing about a meal in a bowl. Whether it be a Sprouted Quinoa with a Kale Almond Pesto Bowl, a 30-Minute Sweet Potato and Kale Coconut Curry over rice, a Buddha Bowl with Garlic Turmeric Cashew Cream or just a big ‘ol salad with loads of gorgeous bits and bops from your pantry and fridge. Mostly I find these bowl meals to be an opportunity to cram as much seasonal goodness as I can into one dish and to arrange it in a beautiful color coordinated way that turns it into a work of art.
The other bonus of a bowl meal, is the organized and seemingly planned out way to eat up what you have on hand and to make it appear that it was done with great purpose. I have been known to do that a time or two around here.
These bowls are not just gorgeous to look at, but they are full of so much amazing flavor and as usual here on TY, these bowls are of course, nutrient dense, to0! Black rice, AKA forbidden rice, is one of my favorite rices. Legend has it that Chinese Black Rice, got the name “Forbidden Rice” because it was so nutritionally beneficial that only the emperors were allowed to eat it.  A new study actually shows that a spoonful of black rice bran or 10 spoonfuls of cooked black rice contains the same amount of antioxidants as a spoonful of fresh blueberries. Click here for more information. Forbidden rice has a really nice roasted nutty flavor and a really great chew to it and it makes the perfect base for this Spring inspired bowl. Topped with cumin roasted sweet potatoes and a few other naked spring veggies, this bowl is finished off perfectly ith the tangy and flavorful tahini lemon dressing (which by the way is my go to dressing for many things lately, including spiralized cucumbers).
What’s your favorite bowl meal?
[print_this]Forbidden Rice Spring Veggie Bowls – Gluten-free + Vegan
- 3 cups cooked organic black rice AKA forbidden rice
- 2 to 4 small radishes, thinly sliced
- 1 lb cumin roasted sweet potatoes(recipe below)
- 3 or 4 spring onions, cut into 1 to 2-inch pieces
- 1 cup steamed peas, fresh or frozen
- Lemon Tahini Dressing(recipe below)
- fresh cilantro
Cumin Roasted Sweet Potatoes
- 1 lb small organic sweet potatoes, peeled and thinly sliced to 1/4″ thick*
- 3 tablespoons Terra Delyssa organic olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon sea salt
- pinch of red pepper flakes
Tahini Lemon Dressing
- 1/2 cup organic tahini
- 2 cloves garlic
- 4 tablespoons fresh lemon juice
- 1/4 cup water
Prepare your rice by first rinsing the rice very well, rubbing it in your hands or you can also letting it soak first for 10 to 15 minutes, then rinse. For 3 cups of cooked rice, use 1 cup dried rice to 2 cups water, bring to a boil and simmer, cover and for 30 minutes, or cook according package instructions, if different. I used my Zojirushi Rice Cooker and it was a breeze.
While the rice is cooking, prepare the sweet potatoes, peas and dressing:
To roast the sweet potatoes, preheat the oven to 400ºF. Toss the thinly sliced sweet potatoes with the olive oil and remaining ingredients. Place in a single layer on a baking pan and roast for 20 minutes or until tender and lightly browned. Tossing once or twice while they are cooking.
Steam your peas in a small pot in a steam basket, in a steamer, etc.
For the dressing, add all of the ingredients to a high speed blender and blend until smooth and creamy. Pour into a bowl, jar or bottle and set aside.
Once the rice is cooked, divide it up evenly among 4 bowls. Top each bowl with 1/4 of the roasted sweet potatoes, the radishes, spring onions and the steamed peas. Top each bowl with a drizzle of the Tahini Lemon Dressing and some fresh cilantro. Serve immediately.
*Note: you can also dice the sweet potatoes, they will just take longer to cook.
Terra Delyssa is a sponsor of Tasty Yummies. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.
Did you make this recipe - or any others from the TY archives ? I get crazy excited when you guys make my recipes & I always love to see how they turn out!
Share your photos on Instagram, tag @bethmanosbrickey and include the hashtag #tastyyummies
Mashed Sweet Potato Recipes South Africa 2021
Mashed Sweet Potato Recipes South Africa. Try tossing leftovers in a green salad with some feta cheese. 1 cup light brown sugar.
mashed sweet potato recipes south africa, Image source from www.pinterest.com
Sweet potato has become an increasingly popular root vegetable, mostly due to recent confirmation of the spud being considered a ‘good carb’ (in moderation of course). In a heavy dutch oven, layer half the butter, sweet potato slices, sugar, salt and cinnamon sticks.
Beef And Ostrich Mince Cottage Pie With Sweet Potato Mash
Deliciously easy cinnamon honey butter mashed sweet potatoes are a delightful side dish to add some sweet flavor to your dinner. Store any leftover mashed sweet potatoes in the refrigerator for up to 5 days before using.
African sweet potato stew recipe stewed potatoes food. Try tossing leftovers in a green salad with some feta cheese.
South african bobotie with yellow rice and mashed sweet. 1 cup light brown sugar.
Tomato bredie food network recipes recipes slow cooker. Sweet potato has become an increasingly popular root vegetable, mostly due to recent confirmation of the spud being considered.
Cinnamon beef tagine recipe with images sweet potato. In a heavy dutch oven, layer half the butter, sweet potato slices, sugar, salt and cinnamon sticks.
Cottage pie with sweet potato mash good healthy recipes. Deliciously easy cinnamon honey butter mashed sweet potatoes are a delightful side dish to add some sweet flavor to your.
Slowcooked oxtail with marrow bones gut healing prana. Store any leftover mashed sweet potatoes in the refrigerator for up to 5 days before using.
Mashed Sweet Potato Recipes South Africa 2021
In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg … share on linkedin will be making it again.Add a bit more dashi if the liquid levels get too low.¼ cup milk (for a rich taste cream can be used) 1 tablespoon margarineRepeat layers again starting with the butter until done.
Mix in cream and mirin and mash the sweet potato with a fork.Place the sweet potato onto the steaming basket and close the lidTo make this sweet potato dish you will need:To make it more authentic, for a rwandan, use white sweet potatoes, and don't use chickpeas.
Serve as a side dish with stews or roasts.Spiced parsnip and sweet potato mash don’t let the yukon golds hog all the glory—save space for sweet potatoes and root vegetables (they make an incredible mash, too).Your mashed white sweet potatoes can be part of a caribbean feast or family dinner.I found out about this wonderful liqueur on a trip to cape town and knew it would.
Here are a handful of easy and vegan kid-approved lunches that won’t have you in the kitchen all day long. Many of these are even awesome lunchbox ideas.
Baked tofu nuggets
Air fried lentil burgers
Left: Baked Tofu Nuggets by Wow It’s Veggie. With an array of fun dipping sauces, like ketchup, barbecue, vegan ranch, or sweet and sour, kids will definitely go for these. Check out the recipe here.
Right: Air Fryer Lentil Burgers by Recipe This. Who doesn’t love a good burger night? Plus the kids can dress them up with whatever toppings they like for a fun DIY burger bar. Here’s the recipe.
Vegan Chickpea Tuna Salad
Vegan Philly Cheese Steak
Left: Vegan Chickpea Tuna Salad by Chickpea & Herb. A new take on an old lunchbox classic. Here’s the recipe!
Right: Vegan Philly Cheese Steak featuring Instant Pot seitan by Zardy Plants. Any excuse for me to use my Instant Pot honestly, and as a girl from Philly, I wholeheartedly approve. Get the recipe here.
Healthy Avocado Pasta Salad
Left: Easy No-Oven Quinoa Salad by Moneywise Moms. The perfect meal to meal prep, pack for lunches, or even camping trips. Find her recipe here.
Right: Healthy Avocado Pasta Salad by Served From Scratch. Just a few simple ingredients will make you love this dish. Here’s the recipe.
Carrot and Red Lentil Soup
Left: Carrot and Red Lentil Soup by Mrs. Jones Kitchen is a delicious way to get your toddler to enjoy their veggies! Here’s how to make this yummy soup.
Right: Homemade Spaghettio’s by Strength and Sunshine are an easy replacement for your kids’ favorites. Check it out here.
Sister Schubert's Sweet Potato Pie In the South, nothing says the holidays like delicious pecan-topped sweet potatoes. And my new favorite way to enjoy this classic Southern dish is Sister Schubert's Sweet Potato Pie! It's a light and fluffy, pecan-topped Sweet Potato Pie, straight from the recipe box of Sister Schubert herself. And it's served as a side dish, more than a dessert. Thank you so much to Sister Schubert for hosting me in her home, and for sponsoring this post. A little bit ago in my Turkey & Stuffing Sliders post, I shared that I was going to have the great privilege of traveling to Sister Schubert's in Andalusia, Alabama to cook with her in her home. Well I'm back, and I had an absolutely amazing time! Tracey, that is, Chris from Celebrations at Home, Paula from Call Me PMc, and Sommer from A Spicy Perspective. And here's Sister, all ready to cook with us in her home's kitchen with her cute little Sister Schubert's apron on. We helped Sister prepare the dough, and then she rolled it out and taught us how to prepare a pan of Parker House rolls. Then we each cut, folded, and butter-dipped away to make our own pan. The dough was so silky smooth and soft . I could have worked with it all day. The recipe is straight out of Sister's cookbook, "Cast Your Bread Upon the Waters" . and it is soooooo good. It's got a light and fluffy sweet potato filling, accented with orange zest, and topped with lots of dark-brown-sugar-and-pecan topping. I mean, just look at all that topping? Sister and I may have made just a teeny bit too much topping . but we chose to just load it on, deciding you just can't have too much topping! I'd love to share with you 5 holiday personal touches I learned from Sister that will have holiday guests feeling extra welcomed and extra special, just as I did in Sister's home. 1. Send a Personal Note Several days before the dinner at her home, I received this personal note from Sister in the mail. It warmed my heart to know that Sister was thinking of me and looking forward to my visit with her! I think this is such a wonderful personal touch that we could all easily incorporate into our own lives and entertaining. Don't feel you have time to snail-mail a personal note? Or, prefer to communicate electronically? Well, the Sister Schubert's team has created a fun little site to help us celebrate family and share holiday thoughts this holiday season the Holiday Needlequotes site, allowing us to easily capture and share those little moments and sayings from our own family get-togethers. Simply type your family-favorite quote into the site, add the name of the family member or person who said it, and choose from one of their design templates to create your very own quote . like these . Do you like my 'Gobble 'til you wobble!' one? I love saying that at the start of our family's Thanksgiving meal. It always gets a chuckle. The Needlequotes site gives you the option to e-mail your personalized needlequote, share it through Facebook or Twitter, or to save it to your computer. It's just perfect for sharing out a non-snail-mail holiday personal note! Now why would Sister Schubert's create a site based on needlepoint, you ask? Well that's simple to answer. Because Sister Schubert loves making needlepoint! Here are some in-process needlepoints she's been working on. I just loved seeing these in her living room when I was at her home. They're so beautiful! Including welcoming little touches like flowers, candles, and personalized place setting name cards are quick and easy ways to make holiday guests feel extra special. It's that little extra personal touch that says to them, 'I'm so glad you're here.' And Sister certainly said 'I'm so glad you're here,' with all her welcoming little touches. We all know how busy we can get once guests start to arrive at our home, right? Well, planning ahead for as many of the holiday meal or holiday get-together details as possible helps keep that busy time running smoothly. And helps us focus on our guests instead of the details. I love how Sister had planned ahead with the serving of our Thanksgiving dinner . with all the serving dishes she'd need laid out in place on the buffet. Labeled so she . or anyone offering helping hands at serving time . would know exactly where everything would need to go. Genius. 4. Garnish with Fresh Herbs A little touch of fresh herbs goes a long way in adding a personal touch to holiday plates. A sprig of mint on a dessert plate . a handful of fresh parsley on a serving platter. A simple touch that makes big impact. Sister kept a variety of fresh herbs in a basket . an idea I will definitely be 'borrowing.' Easily transported from outside to in, this is such a great way to keep fresh herbs at hand. During our dinner event, the herb basket doubled as a beautiful centerpiece on her kitchen island . and as the source of wonderful fresh garnishes. Okay, now let's talk about the dessert plate for a minute . 'cause it was one of the wonderful surprises Sister had for us bloggers during our visit. At some point during dinner, Sister announced that she had 'had a little fun with dessert' and had made an item from each of our blogs. Yes, she had perused each of our blogs and selected a dessert item to make. We were all so nervous wondering what she had chosen!! She wouldn't tell us . wanting it to be a surprise when the dessert plates were served. And her choices, from left to right, were: Being served one of my own creations in Sister Schubert's home, made by the hands of Sister herself, is one of those very thoughtful personal touches from our visit I'll always treasure. Oh, and of course, add a personal touch to your holidays by serving some of your favorite foods. Like Sister Schubert does with her famous Parker House Style rolls and scrumptious Sweet Potato Pie. I offer a huge thank you to Sister Schubert for welcoming me into her home. And Sister Color-Coordinated Sweet Potato Recipe - Recipes
Football season is in full swing, and for me, the best part of watching a game is the spread of snacks that goes along with it. I was recently contacted by The Alcalde, which is an online magazine for the University of Texas alumni, and they asked if I’d like to submit a gameday recipe for this week. I’d be useless in a conversation about football stats, but coming up with food to serve at parties, I can do. Mine is one of four gameday recipes by Austin food bloggers who also happen to have graduated from UT. I wanted to use something seasonal for fall, and sweet potatoes are plentiful right now. There’s a recipe for sweet potato cakes in the book Plenty which is where this idea started. I imagined little, crisp cakes with some added big flavors that would still be easy to pick up at a party. I made some changes to the sweet potato cakes from the book by keeping them simple with just green onion added to the batter and by forming them in a nice, small size. And, since sweet potatoes and chiles belong together, I mixed a chipotle black bean salsa to sit on top and added sour cream for tanginess.
The sweet potato cakes in Plenty have some red chiles and soy sauce in addition to chopped green onions mixed into the batter for extra flavor. I added only green onion and salt and black pepper. Big chunks of peeled sweet potatoes were steamed until tender, allowed to drain until dry, and then mashed with a potato masher. Flour, the green onions, and salt and pepper were added and mixed in by hand, and then small cakes were formed. This process could be done in advance, and the cakes could be stored on a baking sheet in the refrigerator until you’re ready to fry them. They were fried for a few minutes per side in a mix of olive oil and butter, and the butter really adds great flavor. For the chipotle black bean salsa, finely chopped chipotle, small diced yellow bell pepper, minced red onion, chopped cilantro leaves, black beans, lime juice, and some salt were combined, and that’s it. Of course, taste as you go to decide it you’d like more chipotle heat and/or salt. The salsa could also be prepared in advance. For serving, the cakes were topped with sour cream which acts like a glue and holds the salsa in place.
At this size, the cakes hold together well for picking up off a tray, and each one offers a bite or two of sweet, tangy, spicy, fresh flavors. I highly recommend them for a gameday party. Just don’t ask me who won.
Sweet Potato Cakes with Sour Cream and Chipotle Black Bean Salsa
For the sweet potato cakes:
Adapted from Plenty by Yotam Ottolenghi
(Makes 34 small cakes)
2 pounds sweet potatoes, peeled and chopped into large chunks
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 green onions, both white and green parts, finely chopped
4-6 tablespoons extra virgin olive oil
4-6 tablespoons butter
-Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry.
- Once very dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher to break up chunks. Add flour and finely chopped green onions, and mix with your hands to form a smooth batter. Using your hands here is best so that it doesn’t become over mixed. In a food processor, the sweet potato mixture could quickly become gummy. Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry. Note: the mixture should be sticky but not wet, so more flour may be needed.
- In a non-stick skillet, heat two tablespoons extra virgin olive oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings.
For the black bean salsa:
1 16 oz. can black beans, rinsed and drained
1-2 chipotles in adobo, finely chopped
1 small, yellow bell pepper, small diced
¼ cup finely minced red onion
¼ cup cilantro leaves, chopped
Juice of 1 lime
¼ teaspoon salt
-Combine all salsa ingredients, starting with one chipotle, in a small bowl and stir to combine. Taste for chipotle heat and add more if desired, and taste for seasoning and add more salt if needed. Salsa can be made in advance and stored in the refrigerator.
To assemble for serving:
½ cup sour cream
- Place sweet potato cakes on a serving platter and add a small dollop of sour cream to each. Top sour cream with a small spoonful of black bean salsa, and enjoy.
Brown Butter Custard Pie with Cinnamon Toast Crumb Crust, Sweet Potato Ganache and Cranberry
Phew, Brown Butter Custard Pie with Cinnamon Toast Crumb Crust, Sweet Potato Ganache and Cranberry is long title, and a title where there’s no pun, sarcasm, or play on any words in general. I think that’s a first for me. In fact, I don’t think I’ve ever titled an entry with just the name of the dish. New Year, new title, but it sounds SO good, doesn’t it? I could say it over and over without getting bored.
Happy New Year, everyone! I’m back with some resolutions, and one of the most incredible pies I’ve had the pleasure of making and gorging on. I would like to call it New Years Whoohoo Pie, but it’s already been created by Christina Tosi of Momofuku pastry fame. Does crack pie ring a bell? I call her the goddessssss of milk powder and cookie crumbs! Actually, this pie contains no milk powder whatsoever, but it does contains crumbs, and wow, lots of amazing crumbs, as in cinnamon toast crumbs, but REAL cinnamon toast crumbs, not the cereal that’s supposed to emulate cinnamon toast.
Before I continue on with this amazing pie, I’d like to present to you my New Year’s resolutions for 2011. No, these are not your typical resolutions because I’ve come to the conclusion that they never work out anyway, so why not keep them on a more doable level?
1. I will never again order deep-fried, breaded, colossal or jumbo shrimp. What you almost always get is a medium butterflied shrimp, pounded paper thin, then coated with enough batter and bread crumbs to feed a small country. Never again will I have to ask, “Where’s the shrimp?”as I peel away the armor of breading.
2. Learn a little Italian, but not because it’s been a goal of mine, but because my Photoshop is now Italian, and continues to be so even after several re- installations in which I checked ENGLISH every.single.time, about a gazillion times. Apri means open! Off to a great start!.
3. Fight the spellcheck powers that be to incorporate and recognize culinary words and terms. Come on, just give me ganache!
OK, back to this phenomenal pie. Whenever I see a recipe of Christina Tosi’s, I always think, either ‘WOW! Must try!” or “I wish I had thought of that!” I mean, the concept of a a cinnamon toast crumb crust is almost too obvious, yet, no one thought of it or executed it until she did, and it’s brilliant, not to mention incredibly perfect, delicious and addicting. The cinnamon toast croutons, prior to grinding for crust, could be a snack on their own, and should be sold as one!
Even if the filling isn’t your cup o’ tea as far as your palatable preferences go, you cannot live the rest of your life without making this crust, or even just the croutons, once just once! However, once you make it, you’ll want to make it again..and again..and again..and again trust me on this one.
Whenever I either A) miss taking photos of certain steps, or, B) the photos just don’t turn out, I always find a way to cobble together something that shows, well, something. Look! That’s a half cup of mashed sweet potato on your bottom left!
The filling is also pretty awesome, and it’s just the right amount of sweetness. Rich brown butter solids, milk and brown sugar, set with gelatin, then folded together with a combination of whipped heavy cream and sour cream. It literally melts in your mouth.
Nothing wrong with plain and unadorned.
The recipe calls for a cranberry puree topping with a sweet potato – white chocolate ganache piped around the perimeter of the pie. I took the opposite route I spread the sweet potato ganache on top of the pie, and then accented each slice with a spoonful of whole cranberry sauce. This was not because I’m not a huge fan of cranberries, but because it just made more sense for some reason. I feel a little tartness is sufficient, and frankly, the sweet potato ganache is more than worthy of being a part of each and every bite.
In conclusion, I have one more resolution. Try more of Christina Tosi’s recipes.
Ingredients and substitutions
Chow mein noodles can be found in the international section of your local grocery store. They are hard, crunchy, salty sticks that are often used like a crouton on salads. For this recipe, you'll need one 5-ounce can. If you can't find chow mein noodles locally, you can always buy them on Amazon: La Choy CHOW MEIN NOODLES Asian Cuisine 5oz (2 pack)
Chow mein noodles can be substituted with crushed pretzel pieces, potato sticks, corn flakes, chex cereal, or rice krispies cereal. Keep in mind that some of these alternatives may be harder to form into nests. You'll need about 3 ½ cups of your chow mein noodle substitute.
Unsweetened coconut flakes can be omitted if desired, or substituted with chopped peanuts.
Robin's egg candies can often be found seasonally around Easter. Any small egg-shaped candies will work, like jelly beans or peanut m&m's.
Peanut butter can be substituted with your favorite nut or seed butter, like almond butter or sun butter.
Color-Coordinated Sweet Potato Recipe - Recipes
Grilled Chicken with Buffalo BBQ Sauce Recipe
Barbecue chicken has become a staple in American cookouts, and this Buffalo twist is sure to become a favorite.
Corn Salad with Radicchio & Red Onion Recipe
Summer is all about corn — so start off the season’s celebration with a zesty corn salad filled with lots of savory surprises.
Sweet Pickle Relish Recipe
Go organic this barbecue and impress your guests with this homemade relish recipe that's sure to complement any hamburger or hot dog.
Credit: Bitayavon Magazine
Butter-Basted Burger Recipe
If youre going the simple route, these butter-basted burgers are a basic recipe thatll make the burger about the burger again and not about the toppings.
Coleslaw with Apples and Mint Recipe
What’s a barbecue without some coleslaw? This recipe is a tart rendition that will solidify the indulgent salad’s place on your holiday menu.
Color-Coordinated Sweet Potato Recipe
Don’t leave the herbivores hungry this year — serve a colorful sweet potato topped with satisfying ingredients.
Credit: Georgia Glynn Smith
Capital Crack Dip Recipe
To keep your guests' appetites at bay while you man the grill, serve up this savory dip that’s called "crack" for a reason.
Home-Style Potato Salad Recipe
Always a favorite, this filling potato salad recipe is a classic version that will go great with any main dish you choose to serve.
Chocolate-Chipotle Ribs Recipe
Sweeten up your barbecue ribs this holiday with this flavorful chocolate-chipotle recipe. If you aren’t able to get your hands on Taza’s chocolate before the big day, any Mexican variety will do.
Lobster Salad BLT Recipe
Serve these decadent and comforting lobster BLT’s at your holiday picnic and you’ll be sure to leave a savory, everlasting impression.
Friday Recipe Exchange: Slow-Cooker Meals By Request
I received a request from The Mighty Trowel, friend of blog from Down Under, for some slow-cooker recipes as they move into fall. I think Slow-cookers are one of the most versatile appliances in the kitchen – you can make a nice pot roast dinner, or recipes as simple as soups and stews. The best part is coming home from work or long hike and know dinner is ready to go and the house smells wonderful.
For recipes, let’s start with JeffreyW’s Italian Beef, pictured above and the recipe here.
A surprisingly easy and tasty Spinach Lasagna recipe is here.
Pulled Pork two ways, click here for both, makes great sandwiches or wraps, .
Then something different, and a childhood favorite meal, Brunswick Stew, recipe here. (Posting this makes me smile, because the last time I posted the recipe, commenters informed me that REAL Brunswick Stew is made with squirrel. You’re welcome to substitute as needed).
And finally, a Turkey Bean Soup, recipe found here.
For all our slow-cooker recipes, click here and here.
I also posted my updated recipe for Extra Crispy Oven Fried Chicken today, you can find it here.
What’s on your menu this weekend? Have any slow-cooker recipes to share with The Mighty Trowel – I’m sure they would be appreciated. Vegetarian recipes would be great, we like to do at least one a week here, so new ideas are always welcome.
I really like tonight’s featured recipe because it is very simple, but so very tasty. I often make it when I have a crowd visiting. The recipe below serves 4 and I always double it. It’s a great recipe for letting everyone help themselves when they are hungry. I toss the pasta with olive oil and put it in the refrigerator and leave the beef simmering in the slow-cooker on low for the entire day. They can mix the two when they are hungry. The longer the beef cooks, the better it gets. It’s always a hit with everyone.
Portuguese Beef & Pasta
- 1 lb round steak, cut into thin strips, remove excess fat
- 1 tsp salt
- ¼ tsp pepper
- 1 onion, thinly sliced (reserve ¼ for beans)
- 1 green pepper, cut into thin strips
- 1 tsp crushed garlic
- 6 oz can tomato paste
- 2-14 oz can diced tomatoes
- 1 cup water
- 1 bay leaf (remove before serving)
- ½ tsp crushed red pepper
- 8 oz dry macaroni**
Add beef, salt, pepper, onion, green pepper, garlic, paste, diced tomatoes, water, bay leaf & red pepper to Slow-Cooker. Cook according to manufacturer’s directions (usually 8-10 hours on low) until beef tears easily with a fork. In saucepan, cook macaroni according to package directions. Drain well (you don’t want any water in your beef mixture) and mix beef and pasta in serving bowl.