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Sep 29, 2011

Sweet Potato Curry from Kenya

You can tell from this picture that I overcooked the spinach. But it still tasted AMAZING!
From a Facebook friend in a foodie forum

172 calories

Ingredients:

2 large sweet potatoes (about 2 lbs), peeled and diced
1/2 large sweet onion, chopped or 2 scallions, thinly sliced
10 ounces fresh spinach, washed, stemmed and coarsely chopped
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1/4 cup chopped fresh cilantro, for garnish
1-2 teaspoon canola oil
2 tablespoons curry powder
1 teaspoon cinnamon
1 tablespoon cumin
1/2 cup water
Basmati rice or brown rice, for serving

Preparation:

1. Peel, chop and steam the potatoes in a veggie steamer for about 15 minutes (you can also boil or bake them).

2. While the potatoes are cooking, heat 1-2 tsp of canola or vegetable oil over medium heat.

3. Add the onions and sauté for about 2-3 minutes (until they begin to soften).

4. Add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with the spices.

5. Add the tomatoes (with their juices) and the chickpeas, stir to combine.

6. Add 1/2 cup water and raise the heat up to a strong simmer for about 1-2 minutes.

7. Add the fresh spinach (a few handfuls at a time), stirring to coat with the cooking liquid.

8. When all the spinach is added to the pan, cover and simmer for about 3 minutes (until the spinach is just wilted).

9. Add the cooked sweet potatoes to the liquid, and stir to coat.

10. Simmer for another 3-5 minutes (or until the flavors are well combined).

11. Transfer to a serving dish, toss with fresh cilantro and serve hot (over Basmati or brown rice).


Servings: 6

Nutritional information for one serving:

Calories: 172
Calories from fat: 21
Total fat: 2.4g
Cholesterol: 0mg
Total carbs: 33.7g
Fiber: 7.6g
Protein: 6.7g

Sep 7, 2011

Cipollini Onion and Fennel Pot Roast

From Giada de Laurentiis

Ingredients

Herb rub:

  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon EVOO
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

  • 1 (5-pound) boneless beef chuck roast
  • 1/4 cup extra-virgin olive oil
  • 3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
  • 3 medium carrots, peeled and chopped into 3/4-inch pieces
  • 2 medium fennel bulbs, sliced into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic, crushed
  • 1 cup dry sherry
  • 4 cups low-sodium beef broth, plus extra, as needed
  • 2 dried bay leaves

Directions

For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.

Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

Add the remaining oil, onion, carrots and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and bay leaves. Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.

Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat.

Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.


MY NOTES:

1. After I seared the meat, I put it in my crock pot (High temp).

2. After I sauteed the veggies, I added them to the crock pot along with 1 cup red wine (instead of sherry).

3. I added some (about half a cup) of the broth to my pot to scrape up the yummy bits and poured them into the crock pot with the rest of the broth.

4. I didn't blend all the veggies. Left them in big chunks.

5. It was delicious!!!!