I very much grew up in a meat and potatoes household. Our dinner menus were as predictable as the negotiating was to get out of doing dishes. Every night there was a meat entree — ground beef made into burgers, meatloaf, sloppy joes — with some form of potato — be it baked, mashed, or frozen fries. A side of canned green beans or corn would round out our plates. And for dessert we never received more than two small sandwich cookies.
So many of my recipes are fresh takes on old favorites, and that’s exactly what I’m serving up here. There’s nothing new with this recipe, it’s been served out of casserole dishes for decades. What is new is the realization that you can make it a little more wholesome, but just as savory, familiar, and comforting. (more…)
As fall approaches, I can’t get enough of nutrient dense root vegetables. Most notably: the sweet potato. While some prefer variety in their diet, I could eat some form of sweet potato every day: mashed for breakfast, fried for lunch, and stuffed for dinner.
Stuffed sweet potato, you ask? Yes. My multiple experiments in the kitchen to include as much sweet potato as possible has led to one of my staple year-round dinners –the kale & white bean stuffed sweet potato. Who needs to wait for fall to have a hearty, yet surprisingly light, dinner? Not me!
Sweet potatoes are an all-star source of beta-carotene, vitamin A, and the purple sweet potatoes are even thought to have anti-oxidant and anti-inflammatory properties. Just as the recipe name implies, you simply bake the sweet potatoes, choose your green and your white bean, prepare as directed, then stuff the greens & beans into the sweet potato for a healthy and satisfying edible boat! It’s truly delicious. (more…)
When the snack time munchies strike, you know that a handful of potato chips isn’t the way to go. Instead you reach for chips made out of quinoa, sweet potatoes, or veggies. But are they really a better option?
Unfortunately, just because a chip is made out of something traditionally considered healthy, it isn’t a guaranteed healthy snack choice. The process used to make chips, no matter what they’re made out of, can strip many of the foods’ natural health benefits.
When looking for the perfect crunchy snack, it’s important to pay close attention to what’s on the nutrition label and in the ingredients list. For example, our friends over at Shape Magazine found a chip made from quinoa (a normally fiber-rich food) that contained essentially no fiber per serving. However, the chips did have 9 grams of protein and just 12 grams of carbohydrates per 20-chip serving. (more…)
While preparing breakfast for my family one Sunday morning I realized we had only sweet potatoes and not any red skin potatoes — my go-to for a hearty weekend meal. I thought our hopes for hash browns were dashed. However, I decided to give the sweet potatoes a whirl and venture beyond our typical baked sweet potato comfort zone.
They shredded easily, and I dressed them up with just a little freshly grated Parmesan and orange zest before browning on the stove top. What I got was a gift from the breakfast Gods and a perfectly crisp, wonderfully flavored complement to an otherwise ordinary meal. (more…)
Today, I’m not just giving you the entree, I’m giving you the side to go with it. Because otherwise, this meal would be like giving you the macaroni without the cheese, or the Thanksgiving turkey without the stuffing; they are just meant to be together!
No where near as complicated as it may sound, after this Rosemary and Balsamic Grilled Pork Tenderloin you aren’t going to want to eat anything else ever again. But when you pair a bite of the tenderloin with a bite of the Honey Thyme Mashed Sweet Potatoes, you will reach a level of mouth-feel, flavor euphoria you didn’t even know possible. Food shouldn’t make us happy, but this will.
I love cooking with pork tenderloins. This cut of meat cooks quickly, has tons of flavor, and makes plenty of leftovers. At least in our house with a family of three, one tenderloin will cover dinner and a few lunches, too! One added bonus, the tenderloin is leaner than a skinless chicken breast! For real. A three-ounce serving of pork tenderloin has 120 calories compared to 139 calories in the same serving of chicken breast. The chicken has .1 grams more fat than the pork, and 11 grams more cholesterol than the pork.
And tender. Oh me, oh my, oh mama. It’s right there in the name, and it’s not a misnomer. (more…)