I’m on a sweet potato kick. This recipe’s great for picnics or potlucks as it can be made in advance. In fact, it improves if it sits for a day or so. Just don’t overcook the sweet potatoes.
Chili Lime Sweet Potato Salad
4 medium sweet potatoes, peeled and cut into 1/2″ dice
5 tablespoons olive oil, divided
1 red bell pepper, diced
4 scallions, sliced finely
Good handful minced cilantro
Grated zest of 1 lime
3 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper
Toss the sweet potato cubes with 2 tablespoons of oil and some salt and pepper. Spread in a single layer on a cookie sheet and roast at 425°F for about 25 minutes or until just tender.
Cool slightly, then mix with bell pepper, scallions and cilantro in a large bowl.
Shake or whisk the remaining ingredients together and pour over the salad, tossing gently to combine. Serve warm, at room temperature or chilled. Can be refrigerated for several days before eating.
Posted by suchwildlove on May 12, 2013
These are oh-my-goodness good.
1 14 oz can salmon
1 small sweet potato, cooked, cooled, peeled and mashed (prick some holes in it and nuke for 6-8 minutes)
4 scallions, minced
Handful of parsley, minced
Zest of one lemon, and half the juice
Drain the salmon. Remove the skin, but leave the bones in. Combine all the ingredients, mashing with a fork. Shape golf-ball sized pieces into patties, and cook in a nonstick skillet with a little olive oil over medium-low heat until nicely browned on each side (a few minutes will do it.)
Posted by suchwildlove on May 10, 2013
So much beauty. So much fun. So many cool places to return to. So many side roads yet to explore.
I fell in love with the planet all over again. And with the company.
Posted by suchwildlove on May 1, 2013
The Boy came over for dinner. It’s been months — maybe a year? — since we have hung out, just the two of us. What an awesome human he is. I am so happy to know, and feed, him.
Posted by suchwildlove on April 9, 2013
When I eat well, I eat really really well.
Turkey Vegetable Meatballs
Serves 6 (3 meatballs each)
1 lb ground turkey
1 carrot, grated
1 zucchini, grated
1 onion, grated
5 button mushrooms, finely chopped
3 cloves garlic, minced
¼ – ½ cup finely chopped fresh herbs (I used parsley and thyme, but use what you have)
Dried red chile flakes, to taste
Salt and freshly ground pepper, to taste
1 tbs olive oil
1 Preheat the oven to 350°F. Line a baking dish with foil.
2 Mix all ingredients except the oil with a fork, and a light touch.
3 Shape into 18 meatballs, 1 ½” to 2” diameter.
4 Bake for 25 minutes. They will ooze a lot of liquid, so remove from oven carefully.
5 Heat oil in a large skillet over high heat. Remove meatballs from baking dish with tongs, and sauté in the oil until browned on all sides.
According to this web site, the nutritionals are:
Posted by suchwildlove on April 8, 2013
I was picking up ingredients for an election-watch dinner at K’s. I asked him if he needed anything else. He let me know that he was nearly out of olive oil, but that he’d prefer to get the next bottle from Trader Joe’s, which is not on the way from my work to his place.
It seemed like good fodder for a flowchart.
Is a love of flowcharts considered geeky? If so, I stand accused.
Posted by suchwildlove on November 6, 2012
So I spent some time with a top of the line Baby Lock serger today. I actually expected to get all wanty, but I didn’t. If I sewed a lot more than I do, I might covet the automatic threading feature (for which they charge, what, two grand more than the competitors?) When the time comes to buy a serger, I’ll definitely consider Baby Lock, but I’ll be looking at second hand machines for sure. The new price tag is just way too high. Though I admit I did briefly consider calling my sister and asking her if she wanted to go halves :-)
Back home, I made baked penne with roasted vegetables, pesto chicken and Korean short ribs. It felt good to cook again. I think I need to host a Sunday dinner while I’m here. Make use of the double oven. Care to come? Let’s pick a date.
Posted by suchwildlove on March 5, 2012