When it comes to vegetarian chili recipes, the choices are endless — some as simple as pouring a can of beans and tomatoes in a pot and adding a bit of spice, while others are an all-day simmering affair. This one rests comfortably in between these two approaches and sports a rich and layered flavor. … Continue Reading →
Recipe from Bon Appetit. 1/4 cup rice vinegar 1/4 cup soy sauce 3 tablespoons mayonnaise 4 teaspoons minced peeled fresh ginger 4 teaspoons toasted sesame oil (such as Asian) 4 garlic cloves, minced 1 tablespoon peanut butter 2 teaspoons chili-garlic sauce 1 1/2 teaspoons golden brown sugar 2 pounds red-skinned sweet potatoes (yams), peeled, cut … Continue Reading →
From “Gourmet Weekday” (Conde Nast, May 2012, $20). If you’re wondering if this side dish is sweet or savory, the answer is both. The sweet potatoes concentrate their sugars while the garlic-oil adds a savory note. Garnish with fried sage leaves. 3 large garlic cloves 1/4 cup olive oil 3/4 teaspoon salt 2 1/2 … Continue Reading →
Recipe from Gourmet 3/4 cup Asian black rice (also called forbidden rice) 11/2 cups water 3/4 teaspoon salt, divided 2 tablespoons vegetable oil 1 bunch scallions, chopped (3/4 cup) 1 tablespoon minced peeled fresh ginger 1 large sweet potato (12 to 14 ounces), peeled and cut into 1/2-inch dice Garnish: chopped scallion greens Rinse rice … Continue Reading →
(Serves 4) PREP TIME: 15 minutes. TOTAL TIME: 40 minutes. 2 sweet potatoes, peeled and cut into 1-inch chunks 1 medium red onion, quartered 2 tablespoons olive oil Coarse salt and ground pepper 1 package (10 ounces) frozen cut green beans, thawed 1/3 cup walnuts 1 cup plain lowfat yogurt 2 tablespoons white-wine vinegar 1 … Continue Reading →
PREP TIME: 5 minutes. TOTAL TIME: 50 minutes. 4 medium sweet potatoes (about 8 ounces each) 1 tablespoon olive oil 4 tablespoons (1/2 stick) butter Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place sweet potatoes on baking sheet; with a fork, pierce potatoes all over; rub with oil. Bake … Continue Reading →
PREP TIME: 15 minutes. TOTAL TIME: 45 minutes. Cinnamon and ginger complement the sweet potatoes in this easy but exotic-tasting chicken stew. Fluffy couscous absorbs the aromatic sauce. 1/4 cup all-purpose flour 4 boneless, skinless chicken thighs (about 1-1/2 pounds) Coarse salt and ground pepper 2 tablespoons olive oil 1 medium onion, diced 1 piece … Continue Reading →
PREP TIME: 15 minutes. TOTAL TIME: 55 minutes. Roasting chunks of sweet potatoes caramelizes them — they’re great to eat all on their own or tossed with crunchy nuts, tangy cheese and crisp watercress. For a change of pace, swap out pecans for the walnuts, goat or blue cheese for the feta, and Bibb lettuce … Continue Reading →
2 pounds sweet potatoes, cooked, skinned, mashed 1/3 cup milk 1/4 cup packed brown sugar 1/4 cup butter, melted 1 egg 1 teaspoon vanilla 1/2 teaspoon salt Pinch nutmeg Pinch cinnamon Topping: 1/3 cup packed brown sugar 1/3 cup pecans Preheat oven to 350 degrees. In a mixing bowl, beat cooked sweet potatoes, milk, brown … Continue Reading →
3 large sweet potatoes 2 tablespoons vegetable oil 2 teaspoons sesame seeds Salt and pepper 1 tablespoon finely chopped or grated fresh ginger 2 tablespoons honey 1/2 cup orange juice 1 … Continue Reading →